After graduating from medical school and finishing a family practice residency at NUNM, Dr. Z completed post-doctoral training in pediatrics under the tutelage of the esteemed Paul Thomas, MD. She is also adjunct faculty at NUNM's school of medicine.
Dr. Z practices in Portland, OR where she sees patients of all ages in a welcoming, unhurried setting. She is deeply committed to a patient-centered, root-cause-oriented, nature-honoring approach to healing.
Dr. Z is also passionate about returning unbiased scientific inquiry and proven natural therapies to their rightful place in medicine.
Latest posts by Erica Zelfand (see all)
- Seven Ways to Kick Athlete’s Foot - November 1, 2017
- Peanut Butter Banana Ice Cream (Just 2 Ingredients!) - August 9, 2017
- Gynecomastia (Man Boobs) in Teenage Boys - March 22, 2017
We have a policy in our house: if a banana turns spotty or brown, it gets peeled and put in a glass container in the freezer. These frozen bananas come in handy for smoothies and peanut butter banana ice cream, an all time favorite among kids and adults alike.
- 4 ripe bananas
- 2 tablespoons organic peanut butter (preferably creamy)
(Yep, just two ingredients!)
Peel bananas and place in a plastic freezer bag or container. Freeze for 2+ hours. You can also slice them, for faster freezing.
Place bananas in the blender or food processor and puree until smooth. Add in the peanut butter and blend to combine.
For soft-serve consistency, serve immediately. For harder ice cream, place the mixture in a bowl in the freezer for an hour or longer before serving.
For a creamier consistency, add 1-2 tablespoons of organic canned coconut milk.