Pharmacy Products You May Need While Traveling

Products you may need while traveling this summer that we offer in the pharmacy include:

Keep your immune system in check many viruses are picked up on airplanes this is why Dr. Wiancek recommends the immune booster and anti-viral phytogen.

Protect yourself from ticks and mosquitoes with Bug Spray a natural insect repellent with citronella oil, pennyroyal oil, lavender oil and geranium oil.

All purpose salve great for cuts, scraps, bug bites, sunburn and it even prevent scars.

Arnica T-Relief for sprains and strains and sports injuries.

Optimal Health probiotic comes in a freeze dried pack made for traveling.

Organic sunscreen many of the chemicals in sunscreen can actually increase your risk for skin cancer.

Dr. Wiancek’s new and improved Optimal Health multiple vitamin now with the most absorbable vitamin K2.  This includes all your essential vitamins and minerals so no need to take anything else.

Optimal Health fish oil 3 grams with 2 capsules inexpensive and easy.

Buy 12 bottle of the Optimal Health multiple vitamin get 1 free. 

Healthy Quinoa Protein Bars

These protein-packed, gluten-free and only slightly sweetened bars are a healthy, grab-and-go snack or breakfast item. This recipe is easy and endlessly customizable — a “kitchen sink” recipe. Dried, fresh or frozen fruit, coconut, seeds, nuts … throw them all into the mix! You can’t go to wrong, as long as you don’t add so many extras that the mixture is as dense as wet concrete. These bars can be made in advance and last for days in the refrigerator.

— Maribeth Evezich, MSN ('06), RD, CDN, Bastyr alumnus and blogger at Wholefoodsexplorecom

Ingredients

3 cup

quinoa, cooked and completely cooled

1 cup

rolled oats (gluten-free or regular)

1⁄2 tsp

salt

1 cup

berries, fresh or frozen (or other fruit chopped into 1/4-inch chunks)

1⁄2 cup

raw nuts or seeds (optional) (chopped walnuts, almonds or pumpkin seeds work well)

6  

eggs, beaten

1⁄2 cup

rice or almond milk

1⁄2 cup

organic brown rice sugar or raw honey

2 tsp

vanilla extract

4 tsp

cinnamon

Instructions

1. Preheat oven to 375º F.
2. Line a baking pan with lightly greased parchment paper.
3. Combine cooked quinoa, oats and salt in a large mixing bowl. Mix until well combined. Add in the fruit and nuts or seeds (optional).
4. In a small bowl, whisk together eggs.
5. Add almond or rice milk, brown sugar or honey, vanilla extract and cinnamon to the egg mixture and stir until thoroughly combined. If using raw honey, heating it slightly will make blending easier.
6. Add the egg mixture to the quinoa mixture and stir to combine. The batter will be very thick. Pour into the parchment-lined baking dish and distribute evenly.
7. Bake for 30-35 minutes until golden and set.
8. Invert to a baking rack to cool as quickly as possible.
9. When cool, cut and serve alone or with nut butter.
10. Store bars refrigerated in an air-tight container.

Beet & Berry Smoothie

Try this bright red smoothie when you need a surge of energy in the late afternoon or post-workout. Beets are a wonderful root vegetable to consume; they are known for their ability to support liver function and are thought to act as a blood tonic to improve circulation. Additionally, during a detox, when refined sugar is removed from the diet, this naturally sweet drink helps satisfy sugar cravings. And it is anti-inflammatory.

Ingredients

1 cup

raspberries

1⁄2 cup

strawberries

1⁄2 cup

pineapple

1⁄2 cup

beet, sliced

1 cup

water

Instructions

Place raspberry, strawberries, pineapple, beet and water into a Vitamix or other high-powered blender, then blend until smooth. 

Notes

If you use frozen fruit instead of fresh, you'll get a thick, icy drink that tastes more like a sorbet than a smoothie.

Wheat & Dairy Free Macaroons

These Chocolate-Dipped Coconut Macaroons are a fabulous treat for those who have problems with wheat.

Ingredients

3 tbsp

brown rice syrup

1⁄2 cup

honey

1  

egg whites

3 1⁄2 cup

shredded unsweetened coconut

1⁄8 tsp

sea salt

1⁄2 tsp

almond extract

1⁄2 tsp

vanilla extract

4 oz

semisweet or dark chocolate (baking chocolate)

Instructions

heat oven to 350° F. Grease a cookie sheet ot line with parchment paper.

Lightly oil a glass measuring cup and put honey and rice syrup in it. Place cup in a small pan of simmering water until it is less viscous.

Whip egg white to stiff peaks with a hand mixer.

Put coconut and salt in a large mixing bowl. Stir extracts into warm honey. Pour the honey into the coconut, stirring well until you have a crumbly mixture. Fold in egg white.

With moist hands, make small mounds and place them side by side on the cookie sheet (they will not spread). Bake 15-20 minutes, or until lightly browned. Allow to cool to room temperature on cookie sheet.

Melt chocolate in the top of a double boiler, stirring occassionally. Dip half of each macaroon into the melted chocolate or frost the top half with a knife. Let chocolate set until firm before serving (brief refrigeration will hasten this process).

Turmeric Anti-Inflammation Drink

Turmeric Anti-Inflammation Drink

With its bright color, dynamic blend of flavors and energizing botanicals, this turmeric drink can serve as a therapeutic tonic or a post-workout recovery drink. 

This recipe comes from alumna Maribeth Evezich, MSN ('06), RD, CDN, a Bastyr alumni who blogs at Wholefoodsexplorer.com. She writes about turmeric's health properties:

Used for centuries in traditional ayurvedic and Chinese medicine, turmeric (Curcuma longa) is gaining mainstream awareness for its healing powers. In fact, turmeric and its most active constituent, curcumin, have been the subject of thousands of studies. A research overview published in 2007 states that "Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer's disease and other chronic illnesses."   

The recipe’s flavor profile counteracts the bitterness of turmeric, which many find off-putting. More importantly, it incorporates three ways to get the most from the spice. First, it uses the whole turmeric spice, which provides more biological action and enhanced bioavailability. Second, it includes black pepper. Piperine, the compound that gives black pepper its pungent flavor, inhibits drug metabolism. A quarter teaspoon of black pepper can increase the bioavailability of curcumin by 2000% and as little as 1/20th of a teaspoon of black pepper can significantly boost levels. However, piperine should be used with caution by those on prescription medications. This same ability to inhibit curcumin metabolism could also alter clearance of prescriptions drugs. Third, the optional coconut milk increases the spice's fat-solubility, improving bioavailability. 

To use in lieu of typical turmeric supplement protocols, drink one 1/2 cup serving three times daily. 

Ingredients

3 cup

coconut water (or filtered water)

1⁄2 cup

fresh ginger slices (one 2-inch knob)

1⁄4 cup

fresh lemon or lime juice

6  

fresh mint sprigs

1 tbsp

dried turmeric

1⁄4 tsp

cardamom

1⁄8 tsp

sea salt

1⁄8 tsp

black pepper (or cayenne)

2 tsp

raw honey (optional)

1⁄4 cup

full-fat coconut milk (optional)

Instructions

This recipe works with or without a juicer and with either fresh or powdered turmeric. A blender can also be used to process the roots with a small amount of the filtered or coconut water.

1. Combine all the ingredients in a sealable, BPA-free 750 ml (at least 3 cups) container, such as a Nalgene bottle.
2. Add more filtered water or coconut water (including the optional coconut milk) to the top and refrigerate overnight.
3. When ready to drink, strain and serve over ice.

Quinoa Porridge for Breakfast

Breakfast Quinoa Porridge

Description

This superfood breakfast from Bastyr University 2014-15 dietetic intern Vanessa Berenstein, MS, will jump-start your morning. It’s packed with fiber and is a complete source of plant-based protein.

Ingredients

1⁄2 cup

quinoa, cooked

1⁄4 cup

almond or coconut milk

1 tbsp

mulberries, dried

2 tbsp

blackberries

1⁄3 cup

strawberries

1⁄4 cup

hemp seeds

1⁄4 cup

almonds

1 tsp

vanilla extract

1 tsp

cinnamon

1⁄2 tsp

nutmeg

Instructions

Pre-cook quinoa the night before. In the morning, heat up quinoa with almond or coconut milk in a pan. Meanwhile, chop strawberries. Remove pan from heat and stir in spices, berries, almonds, and hemp seeds. Serve warm.