My guest in today’s episode #69 of The Nourishment Mindset podcast is the wonderful Dr. Anthony Daffner-Milos, a wonderfully compassionate, fabulously educated, humble, gentle and talented Doctor of Physical Therapy. (I know this as I’m a patient and have recommended him to plenty of people!) Dr. Anthony is the owner of ADM, a concierge PT practice with mobile service for local patients in Collier County, Florida and telehealth for those located elsewhere.
We discuss how he discovered his calling into the profession, his love of learning and resulting numerous certifications — if the man were a master of languages he’d speak about 50! As well as his specialized and comprehensive training in The McKenzie Method, a modality that has helped me and my husband tremendously. We also get into common mistakes he sees people making and his recommendations for overcoming them. Tune in to learn about what to look for in a PT or potentially find a match in a healer.
Please note I mispronounced his last name: it’s MI-los, not Mee-los as I incorrectly said. Apologies!
FINE READ-
Seed Oil Scout is a great app and site that helps us avoid what whole food nutrition expert and physician Dr. Cate Shanahan refers to as The Hateful Eight, inflammatory seed and vegetable oils like soybean, canola, etc. I learned a lot about the potential toxins hidden in our spice racks in their recent newsletter. Seed Oil Scout describes the two harmful substances used to sterilize spices — one of which is banned in Europe, and why you should think twice before buying a spice. The good news is that when you buy organic, you avoid these sterilizers. Check out the short article and let me know what you think!
FINE FIND-
Sometimes we need to take some time to rest and recharge during the day. This fine find, 20 Minute Power Nap by Paradigm Yoga is a 20 minute YouTube video that has saved me many times after a rough night of sleep or jet lag. The narrator’s voice is so soothing and after just 20 minutes I feel so much better.
FINE RECIPE-
Today’s “recipe” is more of a welcome board or appetizer for entertaining (or full meal!). You can assemble it in smaller quantities or decrease the selection for small groups. This photo shows our family’s selection while in our shared home in Provence, France this summer. Chef Fletch is rightfully feeling extremely proud: notice the pestle sticking straight up in the green mortar? It’s the first time he has ever made perfect garlic aioli, and aioli in the south of France is a serious affair! We’re so proud of our little foodie.
From left to right, you’ll see his aioli (email me for the recipe!), a delightful and simple heirloom tomato salad (seeds removed) drizzled with EVOO (Extra Virgin Olive Oil) and balsamic glaze then topped with fresh basil and sel gris.
Our main wooden platter there has grooves along the sides so we “framed” it with two kinds of olives (Nyons are black and Picholine are green; substitute here in the US). Then lined the bottom with rows of Comté, the most adored cheese in France by consumption (yum!) and cured sausage slices (wild boar). At the top there’s a beautiful chèvre (goat cheese) with rows of sliced baguette featuring duck liver mousse and three tapenades — tomato, black and green olive.
To the right of the platter we have a very simple sliced cantaloupe drizzled with more EVOO and sel gris and some sardines, which are great protein and true fish oil sources. (The “fish oil” you might be swallowing in capsules is rancid; whole food wins again!). Ours is of course a rather large “apéro” and actually served as a complete dinner for five that evening. Bon appétit!
Lastly, if you haven’t bought The Nourishment Mindset book, what are you waiting for? It’s all about what the French do seemingly effortlessly a it’s part of their culture: the pleasures of the table. I also share my story of sickness and healing and serve up many practical tips and recipes for improving your health with real whole foods — all in a straight talkin’ manner, of course. Because for me, it’s all about real, whole foods, straight talk and the pleasures of the table!
