Happy October! Thanksgiving is right around the corner and Emily and Janet are so excited. Having the family together enjoying a beautiful assortment of foods is a great way to spend the weekend! Traditions and being thankful are important and it’s always good to revisit that annually.
First Segment: Nutrient Deficiency in 2018?
This weeks hot topic is based off of an article titled, “9 Foods That Help or Hurt Anxiety”. Emily and Janet look at the difference between anxiety disorder and just feeling fear, anxiousness, and discomfort. Feeling negative emotions is healthy, and balance that we need – it’s when anxiety disorder begins to take over your life and becomes hard to control that you need to search for solutions. The article is a good starting point to this topic, but Emily and Janet go deeper and talk about their tips for those dealing with an anxiety disorder.
Natural Factors - Wild Fish Oil - 1000 mg
AOR - Magnesium Synergy Powder
Second Segment: Questions From Listeners
Candice asks, “Hi ladies, my anxiety has been at its worst as of late. My morning coffee has been making me feel worse and giving me the shakes – any coffee alternative that will make the morning easier?”
Two Hills - Organic Matcha Fine Green Powder
Dani asks, “With Thanksgiving around the corner I’m starting to stress out – my sister in law is a vegan and my husband is on the keto diet. Having so many guests with accommodations is overwhelming. Do you have any suggestions on a specific dish I could make them or how to make them feel more comfortable?”
What’s For Dinner?
Emily’s Cranberry Sauce
1 . Put water and cranberries in a pot with room to spare, turn onto a simmer and wait for the cranberries to start to pop, this is a great time to involve the kids as the popping is fun for them. You can turn down slightly and put a lid on it.
2. Check every few minutes and add more water as needed.
3. Add your honey as the cranberries start to cook down, as the sauce cooks down taste and see if you want to add more honey. You want to be sure to cook the honey before allowing the sauce to cool as this allows the sauce to thicken properly.
4. If you like your sauce more chunky turn it off sooner if you like it smoother smash the cooked cranberries with a potato masher.
5.It will take between 15-30 minutes to complete cooking. Sauce then needs to cool slightly before using but can be used warm (my favourite) or cooled and stored for days in the fridge and months in the freezer!