This week, I’m taking a look at, “The Adrenal Reset Diet."

This week, I’m taking a look at, “The Adrenal Reset Diet,” which explains what the adrenal gland does and what condition it could be in — thriving, stressed, wired, tired or crashed.
Offering the ability to “reset” our adrenals back to health, which also returns us to a healthier weight and a happier mental state, this diet was developed by Dr. Alan Christianson, who has worked for many years as an adrenal and thyroid specialist.
Looking to reset adrenal function so the body is able to do all that it needs to maintain harmony, Christianson found that by eating more healthy proteins and fats, and by cycling healthy carbohydrates throughout the day, it is possible to reduce adrenal overload, which in turn reduces cortisol, weight gain, sleep issues and a myriad of other problems that occur when adrenals get stressed.
Likening our health to a bathtub,  Christianson said it can get filled and taxed by many things.
“You could put in water or sweet potatoes or shoes or really anything,” he said, “but no matter what you’ve put in, it will overflow once it reaches the top. Our body can handle a lot of challenges but when it things reaches the limit, it causes our tub (our health) to overflow (become overwhelmed) and that is when a health crisis will occur.”
What’s interesting is even animals in the zoo and the wild are experiencing rising rates of obesity as well. The reason? Their bathtubs (health) are also overflowing (being overwhelmed) by the same factors: increased chemical exposures, light pollution and declining food qualities.
By using a unique combination of food timing, stress reduction, light exposure and sleep management to help balance hormones naturally, Christianson also wants us to focus on nourishing the body with healthy foods, which aid in de-stressing and stops the production of stress hormones, which not only help us to lose weight but also improve health and give us a happier mindset and a better night’s sleep, too.
There are many resources online for the Adrenal Reset Diet, which focuses on eating real food and avoiding processed food, which stresses the body and takes a toll on the adrenal glands.
Here are sample recipes courtesy of Christianson.

Morning ‘feel good’ soup
2 tablespoon avocado oil
1/2 yellow onion, chopped
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, peeled and diced
1 cup chopped broccoli
1 cup cooked chickpeas
Coarse salt, to taste
1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
2. Stir in broccoli and chickpeas; cook about 2
minutes.
3. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Season with salt. Makes 4 Servings.  

Ridiculous rice pudding
1/2 cup short grain brown rice
1 can full fat coconut milk (or light)
1 1/2 cups unsweetened vanilla almond milk
stevia or monk fruit added to taste
1. Combine all ingredients in crock-pot and put on high for 4 hours covered, stirring occasionally.
2. Once the mixture is thick and creamy and has absorbed most of the liquid, place in serving bowls and top with chia seeds, splash of unsweetened vanilla almond milk or raw almonds.Makes 4 servings.

What the ‘fudge’
1 cup walnuts
1 1/3 cups dates
4 tablespoon coco powder
1 teaspoon vanilla extract
1. Blend all ingredients until smooth in a food
processor.
2. Spread in a pan, refrigerate and cut into bars.
Makes 5-6 servings.

‘Conquer the day’ juice
1 bunch kale, with stems
1 cucumber
2 stalks of celery
1 lemon
1 inch of ginger
1 green apple
1. Juice all ingredients. Makes 1 serving.

Beet chippers
3 medium-large beets, rinsed and scrubbed
Avocado or macadamia oil
Sea salt plus black pepper
2-3 sprigs rosemary, roughly chopped
1. Preheat oven to 375 degrees and place oven rack
in the center of the oven.
2. Thinly slice beets with a mandolin (or a sharp knife),
getting them as consistently thin as possible. They
should curl a little when cut. This will ensure even
baking and crispiness.
3. Divide between two baking sheets and spray or very
lightly drizzle with olive oil. Add a pinch of salt and the
rosemary. Toss to coat, then arrange in a single layer,
making sure the slices aren’t touching.
4. Bake for 15-20 minutes or until crispy and slightly
brown. Be sure to watch closely past the 15 minute
mark as they can burn quickly.
5. Remove from oven, let cool. Then serve.
Makes 12 servings.

Laura Kurella is a Journal correspondent. Email her at Laurakurella@yahoo.com.