ROASTED AND SEASONED PEPITAS
PATIENT SPOTLIGHT: CHARITY M. TROYER Setbacks to Health Transformation “Before I became one of Dr. Tom Sladic’s patients through Natural Solutions for Health, my physical and mental well- being were being tested. I was dealing with a lot of fatigue and not sleeping well. On top of that, I was experiencing hair loss, aches in my legs, and heart palpitations. Although I highly suspected I had thyroid issues and autoimmune disease, my bloodwork showed neither of these things. However, it was clear that I had low levels of ferritin and vitamin D, and needed to get my body and mind back on track. “Although my thyroid wasn’t to blame for how I felt, Dr. Sladic was happy to explore various options with me to improve my overall health. He gave me a list of recommended supplements to take for six months. I also consulted with him every 2–3 weeks to ask questions, discuss my health, and develop ways to manage stress and other life challenges. Before long, I gained more strength to overcome my struggles. “Above all, my experience with Mr. Sladic has made me feel better than I have in a long time. I now take Mg-Zyme and ashwagandha before bedtime, which has been a great help in improving my sleep. My iron levels have also gone up drastically, and I feel my stamina returning slowly but surely — all thanks to Natural Solutions for Health. “Dr. Sladic has blessed me tremendously by giving me positive ways to look at life in spite of the hard things I face. I am grateful for all the good things in life and thank God for the knocks I receive along the way. Whenever I end a call with Dr. Sladic, I have new courage to conquer my battles. All praises to God! “May you always be blessed, Dr. Sladic, as you continue to bless others.” –C. Troyer
Ingredients
• 3/4 cup raw pumpkin seeds • 1 tbsp olive oil • 1/2 tsp kosher salt
• 1/4 tsp garlic powder • 1/4 tsp paprika, optional • 1/8 tsp black pepper
Directions
1. Preheat oven to 350 F (177 C). 2. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel. 3. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper. 4. Lightly grease a rimmed sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan. 5. Bake until the seeds are toasted and crunchy, about 12–15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness. 6. Transfer the roasted pumpkin seeds to a bowl to cool down.
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