Green living is becoming a way of life for many of us. Cutting energy consumption, conserving water, and recycling are all well established in the consciousness of a growing number of people.
This means that people are increasingly living a greener lifestyle at home. But what about when they leave home? How well established is green travel?
Having a green vacation can take various forms, from roughing it in a remote camp site to relaxing in luxury at a five-star resort that recycles everything and generates its own solar power. But what about getting both the feeling of being in the middle of a natural wilderness and the full luxury treatment? These two experiences don’t often come together in the same place. Now there are a few vacation spots that are attempting to bring vacationers the best of both of these seemingly dichotomous worlds.
Take a look at your friends and I’ll tell you how you feel. It may sound crazy but the people we spend our time with give an inside view as to how we feel emotionally, mentally and even physically. For example, spend your time with negative, pessimistic and unhappy people and you’ll feel drained, spent and depleted. Spend your time with optimistic, happy, positive people and you’ll feel rejuvenated and refreshed. Not only that, but chances are, the positive feelings you have from spending time with those people will carry over and impact both the people you speak with and the things you do long after a positive exchange is through.
If that weren’t reason enough to spend time with a more pleasant bunch, consider this. Rewarding and enriching relationships are good for your health! These types of relationships actually support and strengthen your immune system, which protects your body from breakdown and invasion. Negative relationships have been found to suppress and compromise your immune system, offering less protection and support against illness, even disease.
So with this in mind, steer clear of those “energy vampires” and go have a laugh with some fun friends! Your body and mind will benefit from it.
Are YOUR relationships good for your health? Comment and share!
Something must be in the water! There is a small baby boom happening at Village Green Apothecary. Naturopath Dr. Kevin Passero, wife Diane and daughter Lola welcomed son Cooper on May 30. A couple days later, on June 1, Nutritionist Paula Gallagher, husband Tim and son Joseph welcomed Lillian Maria.
Host Dana Laake and her special guest Dr. Christophe Merville will be discussing essential homeopathic medicines for the summer season.
Christophe Merville, D. Pharm. is the Director of Education and Pharmacy Development for Boiron – the world’s leading manufacturer of homeopathic medicines since 1990. Dr. Merville has created training programs, both on-line and in print, for pharmacists and retailers on homeopathy and medicines available to treat common health conditions.
Tune in this Sunday from 10-11am on 1500 AM (WFED) or listen live on the web. Our shows are streamed everywhere.
Watermelon is in peak season in the U.S. from May to August, so now is the perfect time to pick up this juicy treat. Watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, as beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals. Free radicals are substances in the body that can cause a great deal of damage and have been linked to cancer, high cholesterol and diabetes.
Watermelon is quite tasty on its own, especially on a hot day, but for something different, add it to a green salad. It will make a great side to salmon, chicken or steak. It also is a yummy recipe on its own.
Watermelon and Yellow Beet Salad
Mixed Spring Greens
2 small beets (grilled, peeled and sliced)
4 or 5 thinly sliced pieces of watermelon
Balsamic vinaigrette (use a light tasting oil, like grapeseed)
Toss the greens with the balsamic. Place in the middle of a plate. Add slices of beets and layer watermelon on top. Sprinkle with goat cheese and pecans.