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Dr. Tammy Stenberg - Harnessing Oxygen for Healing
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I’m Dr. Terri Truesdale and Welcome to The Healthy Happy Hour, a podcast for Christian women, where you become empowered to take back your health authority! Who knew a happy hour could equip you with the wisdom to walk in health and wellness as God intended.
Today we speak with a colleague and friend, Dr. Tammy Stenberg, as we discuss something you Literally cannot live without. ….Oxygen….and how you can harness it to help with a wide range of health issues, from gut troubles to brain injuries.. to so much more!
Links For All The Things:
- Dr. Tammy Stenberg's website click here.
- The Anti-Inflammation Diet book by Jessica Black: click here!
- All MY links: click here for website, social media, and all the good things!
Sign up for The Wellstreet Journal - a health and wellness newsletter from Dr. Terri Truesdale. Don't worry about it inundating your inbox (and I never share your info). Click here to sign up!
Recipe For This Episode:
For the salad
- 1/4 cup hazelnuts
- 3-4 large beets steamed until tender and peeled (try golden beets if you do not like red ones)
- 1 1/2 cups green beans cut into bite size pieces and steamed until tender
- 1 Cup cooked white beans
- 1 pear cut into thin slices (or chunks)
- 1 leek sliced (mostly the white part)
For the dressing
- 2 tablespoons fresh dill or
- 1 teaspoon dry dill
- 2 cloves garlic minced
- 2 teaspoons mustard, no additives or sugar
- 2 teaspoons balsamic vinegar
- 1/4 cup extra virgin olive oil
Directions: cut cooked beets into bite sized pieces and combine in a large bowl with: green beans, white beans, pear slices, and leek slices. Prepare dressing by whisking all ingredients together in a small bowl, pour over salad mix well and store in refrigerator for at least one hour before serving. Roast hazelnuts on a cake pan in the oven until golden about 6 to 8 minutes, remove from oven allow to cool slightly, chop and set aside until salad is finished marinating. Sprinkle hazelnuts over solid before serving. Serve 6
The Anti-Inflammation Diet and Recipe Book by Dr. Jessica K. Black
12 episodes
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