Look Good…Feel Better is a free non-medical program that can be a powerful cancer treatment tool. Recently, Linda Nash of New Wave Salon helped five local cancer patients for an afternoon. Read more…

The annual Silver Tea, sponsored by the Waldo County General Hospital Aid, will be held on Wednesday, December 7, from 3-6 p.m. at the home of Vickie Tarbell at 35 High Street in Belfast. The public is invited to attend and enjoy the sandwiches and desserts served by Aid members. Read more…

The oncology department at Waldo County General Hospital held its annual oncology walk and basket raffle in October. More than 250 walkers participated to show support for patients undergoing treatment for cancer; to honor cancer survivors; and to hold up the memories of those who lost their cancer fight.

The oncology department at Waldo County General Hospital held its annual oncology walk and basket raffle in October. More than 250 walkers participated to show support for patients undergoing treatment for cancer; to honor cancer survivors; and to hold up the memories of those who lost their cancer fight.

Read more…

Terri McConnell, RN, accepts a check for the proceeds of the Belfast Ocean Waves' pink glove square dance for the hospital's oncology fund from Joseph Fabian. Fabian is the caller for the local square dance group that meets Wednesday nights (except the second Wednesday of the month) at the American Legion Hall in Belfast. For more information about the square dance calls, see Lois Dutch or Michael Barnes at the hospital or email squaredance@levisandlace.com. At left is Sue Drinkwater, RN, manager of the Oncology Department.

 

In September, Belfast Ocean Waves, the local square dance group that meets Wednesday nights (except the 2nd Wed. of the month) at the American Legion Hall in Belfast held a pink glove dance with proceeds going to the hospital’s oncology fund. For more information about the square dance class, see Lois Dutch or Michael Barnes at the hospital or email squaredance@ levisandlace.com. Read more…

Waldo County General Hospital’s annual campaign has reached Read more…

Strategies for healthy eating during the holidays. from Waldo County General Hospital on Vimeo.

Easy tips to keep from gaining weight this holiday season.

Crisps are easy and healthy desserts. In fall and winter I like to combine tart apples and ripe pears in my fruit crisp recipe, topped with a crumble laced with cinnamon and brown sugar. Baked to a melt-in-your mouth tenderness, this gluten-free treat evokes old fashioned comfort at its best.

For the fruit filling:
2 Granny Smith apples, peeled, cored and sliced thin
2 Yellow Delicious apples, peeled, cored and sliced thin
1 large red pear, cored, peeled, sliced thin
4 tablespoons unsweetened apple juice
1 tablespoon agave
1/2 teaspoon gluten-free Apple Pie Spice (or cinnamon, nutmeg, allspice mix)
Pinch sea salt

For the crisp:
3/4 cup organic brown sugar or sucanat
3/4 cup gluten-free flour mix or baking/pancake mix, such as Pamela’s Baking & Pancake Mix
1 teaspoon ground cinnamon
3-4 tablespoons Spectrum Organic Shortening, or vegan margarine such as Smart Balance with Flax Oil

Preheat the oven to 350 degrees F. Schmear a deep 9-inch pie plate with oil or vegan shortening.

In a medium to large bowl, toss the apple and pear slices in the apple juice, agave, Apple Pie Spice, and a small pinch of sea salt.

In a separate bowl, stir together the organic brown sugar, gluten-free flour mix, and cinnamon. Add the shortening in dabs and rub between your fingers until moist crumbs form a crumble topping mixture.

Sprinkle a handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the apple and pear slices; add all the liquid. Top with the remaining crumble mixture.

Bake at 350 degrees F. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.

Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.

The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.

Serves 4.

Looking for an elegant winter side dish for the holidays? This is one of the easiest vegetable sides you could make. And it looks so pretty on the plate.

Pick deep green same-sized acorn squash. Figure on half a medium squash per person.

Crank the oven to 400 degrees F.

Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.

Pour some water into the pan- you’ll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Drizzle the squash with fruity olive oil and some pure maple syrup until it collects in the hollow. Season with sea salt.

Place the pan into the preheated oven.

Roast the squash until it is fork tender. Easy, right? And delicious.

Serve as is- or…

Pour off the maple syrup into a measuring cup; stuff the squash with my cornbread dressing; pour the maple syrup on top and re-bake it till heated through (see my Cornbread Stuffing with Curried Apple & Cranberries). Voila! A vegan holiday entree.