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Weekly Health Tip – Bulk Herbs and Dr Christopher’s School of Natural Healing Book

In this week’s Weekly Health Tip, Dr Jocelin talks about the importance of having bulk herbs on hand and using the Dr Christopher’s School of Natural Healing Book as an excellent reference guide.

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Weekly Health Tip – First Aid Naturally

In Dr Jocelin’s Weekly Health Tip, she talks about what she has on hand for first aid care naturally as well as for basic wound care.

Find the First Aid Kit at https://www.whitakersnaturalmarket.com/product/first-aid-kit/.

Find the First Aid Gel at https://www.whitakersnaturalmarket.com/product/first-aid-gel-2-oz/.

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Weekly Health Tip – Digestion Challenges: Support the Stomach, Pancreas, or Gallbladder?

Dr Jocelin’s Weekly Health Tip is on Digestion Challenges, should we support the Stomach, Pancreas, or Gallbladder?, How to be aware of the differences, and which Supplements are Dr Jocelin’s Favorites for each.

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Weekly Health Tip – Nutritional and Protein Powders!

Dr Jocelin’s Weekly Health Tip is on Nutritional and Protein Powders! She highlights Vibrant Health’s Green Vibrance MultiNutritional Powder and their Maximum Vibrance Protein Powder…both free of stevia and xylitol!

Find them at:

https://www.whitakersnaturalmarket.com/product/green-vibrance/ https://www.whitakersnaturalmarket.com/product/maximum-vibrance-pouch/

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Weekly Health Tip – Recipe from Dr Jocelin – Southern Collard Greens!

Dr Jocelin demonstrates and shares her recipe for Southern Collard Greens.

2 Tbsp salted organic butter

1 large organic onion, chopped

2 cloves organic garlic, sliced

1/2 tsp organic ground black pepper

3/4 tsp Himalayan salt

1 lb fresh organic collard greens, stems removed and coarsely chopped (found this week at Whitaker’s!)

3 C organic chicken broth

1-2 Tbsp organic brown sugar

1/2-1 1/2 tsp Bragg’s organic apple cider vinegar

Put the butter and onion in the skillet. Cook over medium heat for about 3 minutes, or until the onions are beginning to turn translucent. Add the garlic, black pepper, and salt to the pan and cook 1 more minute. Next, add the collard greens and sauté for 2 minutes. Then add the chicken broth, brown sugar, and apple cider vinegar. Bring to a boil, then cover and reduce to a simmer. Simmer for about 45 minutes. Once the collards are tender and without bitterness, serve hot.

This is a recipe based on the delicious organic collard greens Dr Jocelin recently enjoyed at the Farm to Table Organic Restaurant in Indianapolis called Trader’s Point Creamery while there for training.