Below you will find a selection of the most recent entries from bloggers in our Family/Health section. To view the entries from individual bloggers, click on the links below:
- Lee Eldrige
The Athlete Tribe
- Dr. Michelle Wright
Dr Michelle Wright is a British-trained General Practitioner and Director of HealthFirst, providing physical First Aid training and Mental Health First Aid training, as well as Health Education, throughout Switzerland (www.healthfirst.ch). She also has a regular radio show about health on World Radio Switzerland. Believing that prevention is better than cure and that we should be treating the root cause of illness, Dr Michelle is also a Lifestyle Medicine enthusiast. - Birgit Suess is a Swiss-American who grew up between the US and Switzerland and speaks English, German and Swiss-German. Because of a worldwide shortage of Speech Therapists, she uses technology to connect special needs students around the world with English speaking Speech Therapists. With almost 20 years of experience as a Speech Therapist and 10 years experience with Teletherapy, she is a pioneer in the Teletherapy world. Her personal specialty is working on social language with high functioning children on the Autism Spectrum. Her passion is finding new and innovative ways to help children with special needs.
- Dr. Irina Schurov is a Nutritional Neuroscientist with a PhD from Cambridge University (UK) and over 20 years’ experience in science and health-providing services. She created and founded LiveRight, an initiative to help others through nutrition and wellbeing strategies. By building an educational platform around healthy eating habits, by restoring the relationships between people and food, by supporting your individual circumstances and through personalized coaching in nutrition, she wants to help you and your family achieve the optimal balance between help and life.
- Dr. Penny Fraser
Dr Penny is a British-trained Emergency Medicine doctor, who lives in Geneva. She is also the mother of two busy little skiers aged 7 and 8. Along with Dr Michelle Wright and her other colleagues at HealthFirst, she has a passion for delivering health education and First Aid training to the English-speaking community in Switzerland
By Hiba Giacoletto, Healthwise
Finding healthy food for lunch in Geneva is not always an easy task, especially if you are avoiding gluten, dairy or are vegetarian/vegan.
Here are my seven favourite places for lunch that all have gluten-free, dairy-free and vegan options. Those that serve animal products offer quality, mostly local meat/fish/chicken/eggs.
1. Qibi: Urban Smart Food
Quick, quality food and good value - and in a trendy setting to boot - Qibi serves local and organic food, sourced directly from farmers and other trusted partners. Oh, and did I mention they also have a delivery service and take away?
WHERE:
Rue Kléberg 12, 1201 Genève (near Manor) + 2, Rue de la Mairie (Eaux-Vives)
http://www.qibi.ch
By Hiba Giacoletto, Healthwise
Bircher müesli is the quintessential Swiss breakfast. It is traditionally made with oats soaked in milk, yoghurt, fruit, nuts and seeds. It was invented by a Swiss doctor called Maximilian Bircher-Benner as a way of helping the patients at his sanatorium in Zürich heal through the power of soaked cereal, fruits, and raw nuts and seeds. This might sound obvious to our modern ears, but was revolutionary at the end of the 19th century when meat, potatoes and white bread were the norm.
Here is a quick and easy recipe for an easier to digest version of Bircher muesli for those of us who don’t like milk or oats. An easy homemade cashew milk replaces cow's milk and chia seeds take the place of oats (trust me, you won't miss them). This is then mixed with fruit of your choice and lemon juice to add a tanginess almost like yoghurt. No added sugar needed.
By Hiba Giacoletto, Healthwise
This is the simplest way ever to make a healthier pizza: Mixing cooked quinoa or millet with eggs, pressing this mixture into an oven dish and baking it. It’s a great idea to always make a bigger portion of whole grains anyway since they last for up to four days in the fridge. If your whole grain is already cooked, this dish really just takes 15 minutes. No messy doughs or complicated ingredients - and did I mention it is also gluten-free!
You can also use this crust as a base for garlic ‘bread’. Mix together a little olive oil, minced garlic, salt and dried oregano and pour this mixture over the crust without putting it back in the oven. Delicious!
(c) copyright HealthFirst 2015
My colleague, Dr Michelle, is an experienced family doctor, and deals with the bumps and scrapes of winter sports injuries. She is also a very keen skier both on and off piste and so brings a personal passion to this topic.
She has written such an excellent, accessible and informative article that I would like it to share with you: all about snow sports safety and the risks of knee injury. Take five minutes to read on to find out more….
By Dr Michelle Wright, HealthFirst
Snow sports are generally safe. The risk of sustaining an injury whilst enjoying these activities remains very low. There are somewhere between 2-4 injuries for every 1000 days spent on the slopes. This means that happily, most of us will enjoy skiing, snowboarding etc. all of our lives and not sustain any significant injury.
However, if there is one injury that we all dread, it’s a knee injury. The vast majority of knee injuries involve damage to knee ligaments. There are four main ligaments in the knee which can become sprained (stretched) or torn (ruptured) to varying degrees.
By Hiba Giacoletto, Healthwise
I wanted to share a new recipe for Baked Quinoa and Bean Patties with Healthy Ketchup.
This recipe contains several umami ingredients: The dried tomatoes, red wine vinegar, tamari sauce (or soy sauce), onion and garlic. It also combines a mix of tastes: Salty (sun-dried tomatoes + tamari sauce), sweet (from the maple syrup), pungent (onion + garlic), sour (vinegar). The addition of allspice also adds complexity to this fusion of tastes. This makes for a very sophisticated, grown-up version of ketchup that kids will probably not like (sorry!). Play around with adding more or less of certain ingredients to find a balance you like – taste is very individual.
