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Integrating Health: A Wellness Blog

Fri. September 09, 2016
With school back in session and work plugging along, it can be hard to manage all the different tasks and activities life throws. MUIH Health and Wellness Coaching ambassador Sherry Leikin shares three effective actions you can take to keep your feet on the ground, your vision bright and clear, and any new experiences you take on joyful ones. Read more
Wed. September 07, 2016
This Mediterranean salad recipe by MUIH Clinical Nutrition Intern Elizabeth Herbert combines quinoa with olives, cucumbers, red onions, tomatoes, and feta cheese to provide great flavor as well as make it gluten free. Quinoa is a complete protein, making it a delicious and easy addition to any diet trying to include enough protein during the day. Read more
Wed. August 17, 2016
Michael Phelps and other Olympic athletes have been proudly sporting distinctive purple bruises in Rio, which has brought new attention to an ancient Chinese medicine technique called “cupping.” In this article, our faculty explain the basic tenants behind the practice, how it works, and why it’s important to see a qualified professional for best results. Read more
Thu. August 11, 2016
Though we are in the dead of heat now, summer has been flying by and the crisp air of fall will be upon us soon. In preparation for the summer season peak, we sat down to chat with Andrea Miller, a student in the Master of Science in Therapeutic Herbalism program and the new gardener in the herb garden at MUIH. Andrea shared her knowledge with us about what’s in season, what we should plant now in preparation for cooler months, and what some of her best practices for gardening include. Read more
Tue. August 02, 2016
Growing seasonal vegetables at home can make it easier to meet your health goals. Vegetables like heirloom tomatoes are traditional vegetables that have maintained their original, or non-hybridized, plant DNA. This recipe by MUIH Nutrition Intern Trina Cobbler, MS, highlights the robust garden flavor of the heirloom tomato to create a respectable marinara sauce seasoned with classic Italian herbs and spices. Read more
Mon. July 11, 2016
Much of the recent dialogue on food centers on the Standard American Diet, processed food, and its increasing correlation to developing disease in the human body. The newest gallery exhibit in the Himmelfarb Gallery, “Raw to Processed,” explores the relationship of food to our health, and the nature of exactly what our food has become. Read more
Mon. July 11, 2016
With the summer heat building, you may be dreaming of delicious foods and cool breezes on Mediterranean coasts. No need to travel for fresh, crisp flavors, though. This simple baba ghanoush recipe by MUIH Cooking Lab Manager Eleanora Gafton will bring the taste of the Mediterranean to you. Read more
Wed. June 22, 2016
Board Chair Adele Wilzack, M.S., R.N., announced today the retirement of President & CEO Frank Vitale after nearly a decade of “distinguished service” during which  the school achieved University status, launched its first doctoral programs, set enrollment records and expanded clinical care. The Board appointed John A. Palmucci, a longtime MUIH Board Member and former Valparaiso University Senior Vice President for Finance and Administration, to succeed Mr. Vitale, effective July 1st, on an interim basis while a comprehensive search for a permanent chief executive takes place. Read more
Fri. June 10, 2016
On June 6 at 7 p.m., Maryland University of Integrative Health held its 2016 Commencement. During the evening ceremony, 273 new healers celebrated their graduation and prepared to enter the professional world of health and wellness—our largest graduating class yet! This year also included MUIH’s first crop of yoga therapy graduates. Read more
Wed. June 08, 2016
A refreshing and hydrating fruit, watermelon is the epitome of summer. This watermelon fiesta salad by MUIH Clinical Nutrition Intern Jessica Best has everything to make a healthy, complete summertime meal and is filled with fresh flavors and textures. Read more