HOORAY for Intermittent Fasting! (Round II)

So, you may or may not remember my first post about fasting. That's OK, you can read it here! I've continued to be fascinated by the concept. When something makes sense to me, it just clicks and sticks! I understand that humans are not a grazing type of animal. At least not in the modern sense. Most people (Americans) eat all day. They are snackers. And most people prefer small snacks/light meals throughout the day as opposed to eating larger meals in a more condensed amount of time. Although we have the ability to adapt to our environment and consumption flow, clearly we haven't been able to adapt to the way we are eating now. Intermittent fasting is a great challenge for someone looking to take their training and fitness to another level. My first experience with it was phenomenal. My body leaned out in a way I never thought possible. I have abdominal definition despite having loose skin and stretch marks from first being overweight and then a 140lb weight loss. My doctor told me this would not be possible without surgery...proved him wrong!

Eat, Fast and Live Longer (http://video.pbs.org/video/2363162206/) is a GREAT intro to the topic of fasting. Informative but simple, it features a review of the leading research by accredited scientists and doctors and the results of that research. Not only that but journalist and physician Michael Mosley actually participates in various fasting techniques so that he has first-hand experience to share. It's a MUST SEE!

Fasting Fitness (http://fastingfitness.com/) is another great source to learn about fasting. If you're thinking about trying it or you just want more information, definitely check them out. 

"18/6" fasting. I LOVE real food! And I love eating! This is too easy! :)

This is Day 5 for me of my second round of fasting. The only reason I stopped during my initial introduction is because of my seizures. I had to make a lot of changes in my life after that and fasting was not a priority to me then, despite the positive effects I felt and saw. I had other things to worry about. But now I'm back on track and already feeling so much more energized. In combination with my new training regime, I feel like I'm bouncing back very quickly. I was dreading it, for sure, and the first week back in the gym was...painful. I felt weak. And I do NOT like feeling weak. I had to remind myself that weakness is mental, not physical. If anything, I'm stronger than I was pre-seizures. I have that experience, and everything that came before and after it to thank for that. But more on that another time...

No Monkey Business Banana Bread Recipe

This recipe came from literally piecing together various other recipes and trying them out with adjusted amounts and proportions. I have to say I'm not a fan of Paleo baking because it seems to be counterproductive to me. Aaaannnd experimenting can be quite expensive! Anyways, sugar is sugar. UNLESS you don't add any. I like this bread because the sweetness comes from bananas and nothing else. And I can honestly say it's perfect and delicious JUST the way it is. I mean, just look at that photo!

Minimal, whole ingredients + no added sweeteners = guilt free dessert! 

No Money Business Banana Bread 

makes 1 loaf

prep time: 10 minutes

cook time: 45 minutes

WHAT YOU NEED

• 5 small or 4 large OVERLY ripe bananas (as in...soft, brown, and ready to be composted) 
• 4 eggs
• 1/3 cup walnut oil*
• 1 tsp vanilla extract
• 1/2 cup coconut flour*
• 2 tsp cinnamon
• 1 tsp baking soda
• a few pinches of sea salt

*I have not tried this recipe with any other oils or flours. If I can give some advice, I would not recommend substituting the flour. One thing I have learned from experience (and later read and confirmed on tons of blogs) is that coconut flour is a very unique flour and has very unique properties. It soaks up moisture like CRAZY for one thing and it just can't be directly substituted into baking recipes. It just doesn't work that way. As for the oil, I think melted coconut oil might work just fine. But the flavor that walnut oil adds just does it for me. I use coconut oil so often that I find it's nice to switch it up every now and then!  

Possible mix-ins (I wouldn't recommend more than 1/2 cup) 

• shredded dried coconut 
• chopped walnuts or pecans
• dark chocolate chips (if you're feeling naughty)
• anything you fancy!

WHAT TO DO

1. Preheat oven to 350F.
2. Grease a bread pan lightly with oil and set aside. 
3. In a large mixing bowl, add peeled bananas and mash until your arm starts to hurt (seriously, mash 'em up REAL good!) 
4. Add the eggs, oil, and vanilla and mix until well combined.
5. Add coconut flour, cinnamon, baking soda, and sea salt and stir it up! (like Bob Marley)
6. Pour batter into pan and bake for about 45 minutes. DO NOT open the oven until the bread has been baking for at least 35-40 minutes or you risk the bread falling flat! If you have an oven with a window just check on it near the end of the bake time. If it's golden brown on top and a toothpick comes out of the center clean, it's done!
7. Enjoy! It's amazing hot or cold. Store remaining bread in the fridge for up to a week...like it'll last that long. 

I enjoy mine sliced and toasted (I don't own a toaster so I use a pan to toast it) with pure unsweetened chocolate, crunchy roasted almond or peanut butter, and a drizzle of raw, local honey in between. That's how I prepared it in the photo below and it is heaven in my mouth! :) But then again, I'm a HUGE chocolate fan. REAL chocolate, not that light milky stuff! That's candy, not chocolate. What an insult! I like mine DARK...85%, that's plenty sweet to me. If you're not accustomed to the strong, bitter flavor try 70%. Anything less, and you're doing yourself a disservice. 

Eggless Breakfast 5: Chia Seed "Oatmeal"

Chia Seed "Oatmeal" 

makes about 3 servings

prep time: 5 minutes

cook time: 20 minutes

WHAT YOU NEED

Oatmeal

• 4 tbs chia seeds
• 4 tbs ground flax seeds/flaxseed meal
• 2 tbs almond meal (optional, I enjoy the texture of it) 
• 1 cup coconut milk
• 1/2-1 cup water, depending on how thick you want it
• 1/2 tsp vanilla extract
• 2 tsp cinnamon
• pinch of sea salt

Add-ons

• fruit (try bananas, blueberries, apples, strawberries, or peaches) 
• nuts or nut butter (I used homemade almond butter in the photo)  

WHAT TO DO

1. In a small saucepan, combine seeds, coconut milk, water, vanilla, spices, salt and whisk until well combined.
2. For cool oatmeal: Allow to set in the refrigerator, covered, overnight. For hot oatmeal: allow to set in the refrigerator, covered, overnight. Then, cook on low heat, covered, for about 20 minutes, stirring occasionally.*
3. Top with desired add-ons and enjoy!

*If you don't enjoy the texture of the oatmeal, blend it until smooth before serving! Another option is to play with the coconut milk:water ratio to make the oatmeal thicker or thinner as desired. Have FUN! 

Eggless Breakfast 4: Zucchini Boats

Zucchini Boats

makes 2 servings

prep time: 20 minutes

cook time: 20 minutes

WHAT YOU NEED

• 1 large zucchini
• 1 tbs EVOO (extra virgin olive oil) 
• 1/2 small red onion, sliced or diced
• 1/2 small bell pepper, sliced or diced
• 1/2 small green bell pepper, sliced or diced
• 6 small breakfast sausages*, sliced
• 1/2 cup mushrooms (about 3), diced
• 4 kale leaves, chopped
• sea salt and black pepper to taste
• 1/2 avocado

*I used these: Maple Chicken Sausage

WHAT TO DO

1. Preheat oven to 350F.
2. Cut off both ends of the zucchini, slice it in half lengthwise, and scoop out the seeded core with a small spoon to make a bowl shape being careful to leave room at both ends. Do not discard the scraped portion! 
   
   
   
3. Use a little dab of the oil on your fingers to rub both halves inside and out and place on a baking dish in the oven for 20 minutes.
4. While zucchini is baking, heat remaining oil in a skillet over medium-low heat. 
5. When hot, add onions, bell peppers, sausage, a pinch of salt, and a little pepper and cook for about 5 minutes. Then add mushrooms and the inside part of the zucchini that you scraped out and cook for another 8-10 minutes. 
6. Turn heat off but keep the skillet on the burner and add kale, cooking about 3 minutes. 
7. Remove zucchini from the oven and fill with the vegetable and sausage mixture. Serve remaining on the side topped with avocado.
8. Enjoy! 

Eggless Breakfast 3: Goat Cheese Stuffed Mushrooms

Goat Cheese Stuffed Mushrooms

makes 2 servings

prep time: 10 minutes

cook time: 15 minutes

WHAT YOU NEED

• 6 mushrooms
• 1/4 cup goat cheese 
• 2 tbs bell pepper, any color, finely chopped (about 1/4 of a bell pepper)
• freshly ground black pepper
• fresh basil, finely chopped*
• 1 tbs olive oil

*dried basil will work as well, or you can try other herbs you may have such as parsley or rosemary. 

WHAT TO DO

1. Preheat your oven to 375F.
2. Wash the mushrooms and snap off their stems. Pat the caps dry with a paper towel but don't discard the stems! They can be used in another dish or you can even chop them up and add them to step 3. 
3. In an small bowl, combine goat cheese, bell pepper, pepper, and basil and mix well. Set aside.
4. Place the olive oil in a small dish and using your fingers, coat the tops and sides of the caps only with a thin layer of olive oil. Do not put oil on the underside of the caps (where the stems were). 
5. Place the oiled caps upside down on a baking sheet or dish. Using a small spoon, scoop out equal amounts of the goat cheese mixture and stuff the underside of each cap making sure to press the mixture down into the all the crevices.
6. Bake in the oven for 15 minutes. If you want slightly golden cheese, switch the oven from bake to broil during the last minute. 
7. Remove promptly and allow to cool slightly before eating.
8. Enjoy!

Eggless Breakfast 2: Beefed-Up Bell Peppers

Beefed-Up Bell Peppers 

makes 2 servings

prep time: 15 minutes

cook time: 20 minutes

WHAT YOU NEED

• 8 oz grass-fed ground beef 
• seasoning of your choice* 
• 4 baby bell peppers
• 1 tsp bacon fat (or coconut oil) 

*I used sea salt, oregano, cayenne, black pepper, paprika, chipotle, and crushed red pepper flakes...because I like it spicy! If you want a more traditional tasting breakfast sausage taste try: sage, sea salt, black pepper, rosemary, thyme, and nutmeg and cayenne.

WHAT TO DO

1. Preheat your oven to 350F.
2. Mix the ground beef and desired seasoning by hand (yes, using your HANDS). Once it's combined, set aside.
3. Cut the bell peppers straight down the middle length-wise and scoop out all the seeds and core. You can leave the tops on or cut them off. I left them on for decorative purposes and also because it's easier to stuff them with the tops still on.
4. Rub each half with a thin layer of bacon fat or oil (time to get dirty again!).
5. Lay the halves in a baking dish with their insides facing up and scoop in the seasoned meat using a small spoon. Pack the meat down into the peppers firmly. 
6. Place in the oven and bake for 20 minutes. 
7. When they're done, there may be some fluid (it's OK, don't panic) in the peppers or dish. If there is, just transfer them to a paper towel and allow to cool slightly before serving. 
8. Enjoy! 

Eggless Breakfast 1: Carrot-Ninis

I love eggs, and I'm sure many of you do too! But, eggs are not meant to be eaten everyday, just like many other foods. Your body craves VARIETY. It's essential to a balanced diet. Last week, I challenged you to think about breakfast WITHOUT eggs while I did the same. I shared my creations and recipes on my Facebook page but now I will post them here on my blog as many of you have requested this! The first eggless breakfast was: Carrot-ninis

Carrot-ninis 

makes 2 servings

prep time: 30 minutes

cook time: 10 minutes

WHAT YOU NEED

• 2 carrots
• 1 tbs coconut oil 
• 2 oz goat cheese
• dill (fresh or dried)
• 1-2 sun-dried tomatoes, reconstituted* and finely chopped
• 1/2 avocado
• 6-8 oz smoked salmon, sliced

*Video on reconstituting sun-dried tomatoes

WHAT TO DO

1. Heat oil in a grill pan over medium heat. 
2. Slice carrots with a mandolin slicer or a chef's knife on the bias. You will want the slices long, not short as in when preparing a salad. Easy to follow video on slicing technique. 
3. Place slices in the hot pan and cook for about 5 minutes on each side.
4. While carrots are cooking, mash the avocado in a small bowl and set aside. In another bowl, mix goat cheese, dill, and sun-dried tomatoes.
5. When the carrots have cooked, take them two at a time, spread avocado on one slice and layer slices of salmon on top. On the the other slice, spread the goat cheese mixture.
6. Bring the two slices together like a sandwich and serve immediately.
7. Enjoy!  

A California Bay Area resident's guide to Community Supported Agriculture (CSA)

So you're thinking about joining a CSA (Community Supported Agriculture) ...great! Maybe you've been researching for awhile and are feeling overwhelmed with the amount of information you've found. Or maybe you've been trying to find information and don't know where to look. I know the feeling, in both cases, and I'm here to help!

Let's assume you don't even know what I'm talking about. Why join a CSA? The benefits are numerous and exciting!

• CSAs allow you to enjoy locally grown, farm-fresh (and often organic) fruits, vegetables, meats, dairy, flowers, herbs, etc. You get to support local farmers, reduce your carbon footprint, and enjoy the best that the land near you has to offer. That's already good enough reason for most people but let's continue...
• Saving time and money! It's super convenient as most farms offer farm-to-door delivery service or pick-up locations in your town. That means less shopping trips for you. Some even offer discounts for being a pick-up site host! The cost is often cheaper or similar when you do the correct comparisons. For instance, if you have been only buying some organic produce in combination with conventionally grown produce, and then you join a certified organic CSA, you can't compare penny to penny. Same deal if you are used to buying meats from conventional grocery stores that may or may not be pasture-raised and then you sign up for pasture-raised, humanely treated, organically fed, and small farm processed meats...that's not comparable at all. You get what you pay for, and you can't put a value on your time or supporting organic, local farmers. Period. 
• Eating seasonally and adding variety to your diet. You can always choose a CSA that allows you to customize your delivery so that you don't receive items that you don't enjoy (like radishes...stop being picky!). However, joining a CSA means that you are eating what the Earth is providing the land at that time of the year. In California, you can buy strawberries year round. But have you ever tasted an organically grown strawberry in the peak of the season from a local farm? INDESCRIBABLE!

  

  Photo taken by me, June 2011.
  LEFT: organic, locally-grown strawberries fresh from Capay Valley, CA
  RIGHT: organic, store-bought strawberries

  Additionally, adults in the U.S. tend to rely on about 10-15 fruits and vegetables in their diet that they eat regularly. Seriously? There are hundreds out there, just waiting for you! A CSA will ensure that you discover foods you've never seen, tried, and/or heard of before! Many of the CSAs will even throw in some recipes and tips on what to do with what your find in your box via their newsletter or on their website! Your body will thank you. 
• Developing a relationship with a farmer. Most people have no idea what it takes to own, operate, and manage a farm but farms are vital to our very existence! When you get to know your local farms and farmers, your perspective on work, technology, food and eating will most certainly change...for the better! As a CSA member you may even have access to seasonal deals and events when farmers attempt to clear out their plots! Often times this means "U-pick" days which allow you to go directly to the farm and pick the produce straight from the land for free or at an extremely discounted price! Awesome. 

Ok, now that we understand the WHY, let's talk about the HOW

1. Start here. Local Harvest is a great source for learning about CSAs, subscribing to informative newsletters and blogs, discovering recipes, keeping up to date with CSA-related events, and most importantly, locating farms near you! They also sell farm fresh products right from their website! SCORE! 
2. I've compiled a list of local farms that offer various types of CSA programs. It's long but I don't believe it's inclusive. You'll want to find one that services the area you live in and that offers what you're looking for!

• Blue House Farm: servicing SF & San Mateo
• location: 5000 Pescadero Creek Rd. Pescadero, CA 94060
• offers: organic produce and eggs

• Buttercup Farms Garden: servicing Walnut Creek & Clayton
• location: 5181 Morgan Territory Road, Clayton, CA 94517
• offers: produce 
• Canvas Ranch: servicing Petaluma, Mill Valley & San Rafael 
• location: 755 Tomales Road, Petaluma CA 94952  
• offers: produce, pastured meats and eggs, and ecologically sound products
• CSA SF, operated by multiple farms: servicing the SF Bay Area
• offers: organic produce and pastured eggs and chickens
• Dig Deep Farms & Produce: servicing the SF East Bay Area
• affordable/multiple payment options and plans including EBT
• offers: produce

• Door Step Farmers: servicing Contra Costa County
• offers: organic produce 
• Eat Well Farm: servicing the SF Bay Area
• location: 5835 Sievers Rd, Dixon, CA
• offers: organic produce, pastured eggs, and add-ons
• Farm Fresh to You (Capay Organic): servicing the SF Bay Area 
• location: Capay Valley, CA
• offers: organic produce
• Fogline Farm: servicing the Santa Cruz area
• location: Soquel, CA
• offers: produce, pastured meats

• Full Belly Farm: servicing the SF Bay Area, Sacramento, and surrounding areas
• location: Capay Valley, CA
• offers: organic produce
• Full Circle Farm: pick-up direct from the farm
• location: 1055 Dunford Way, Sunnyvale, CA
• offers: produce and pastured eggs
• Happy Child CSA, operated by Frog Hollow Farm: servicing the SF Bay Area
• location: Brentwood, CA
• offers: organic produce
• Hidden Villa: servicing the SF Bay Area
• location: 26870 Moody Rd, Los Altos, CA
• offers: produce, educational programs
• Hudson Ranch: servicing Napa Valley
• offers: produce and pastured meat
• Laguna Farm: servicing Sonoma County
• offers: produce + add-ons
• Marin Sun Farms: servicing the SF Bay Area
• location: 10905 Shoreline Hwy, Point Reyes Station
• offers: pastured meats, poultry, eggs
• Riverdog Farm: servicing the SF Bay Area, Sacramento, Davis, and surrounding areas
• location: 7587 Road 49, Guinda, CA
• offers: organic produce

• Shooting Star Farm: serving SF and East Bay Area
• location: Fairfield, CA
• offers: organic produce

• Tara Firma Farm: servicing the SF Bay Area 
• location: 3796 I St, Petaluma, CA
• offers: produce, pastured meats and eggs
• Terra Firma Farm: servicing the SF East Bay Area
• location: 28025 California 128, Winters, CA
• offers: organic produce and nuts
• Valley End Farm: servicing Petaluma, Santa Rosa
• location: 6300 Petaluma Hill Rd, Santa Rosa, CA
• offers: produce + add-ons 

1. (<--- that should be a 3.) Check out Yelp to read up on reviews of these farms. Almost all of them are on there. If you visit your local farmers market with this list, I bet you will recognize many of these names at the tables and stands! Go talk to them, ask them questions, sample their produce, get informed!

Have fun with THAT list! :) The reason I highlighted two of the farms above is because I am hosting a farm visit this month to both of those farms. Click here for more information about the April 13 Tara Firma Farm visit and click here for more details about the April 27 Shooting Star Farm visit. You don't have to be a fan of my Eat Suite page (although you certainly should be) or even a friend of mine to join us, ALL are welcome! Feel free to add your own knowledge about CSAs or experiences with any of them in the comment section below. Now, excuse me while I go prepare a hearty stew with seasonal, organic, and local vegetables...all of this talk about farms has left me hungry! 

I had a seizure, or two...Part II

A few facts that should be known and understood about seizures

1. No one is immune to the onset of epilepsy OR having a seizure....NO ONE. 
2. Seizures are as old as (wo)mankind.
3. Seizures are not an indication of a mental or learning disability in a person. 
4. Seizures do not cause nerve or brain damage. An exception would be if a person has a seizure that causes them to lose consciousness and they fall onto a sharp counter corner and injure themselves, for insatnce. Or, if a person has multiple tonic-clonic seizures back to back without recovery in between causing loss of oxygen to the brain (which is extremely rare).

Now the question remains: what caused me to have seizures? Read this if you didn't even know I had a seizure. I eat a clean, whole, balanced diet. I exercise regularly. I have no medical history of any condition, accident or trauma related to head injuries or that has been linked to seizures. I have no relevant family history of epilepsy. I don't use drugs. I rarely drink alcohol and when I do, it's a limited amount. Overall, I'm a very healthy woman.

So, let's back up...what causes seizures in general? Well, many things can cause seizures but they are also one of the biggest mysteries in the field of medicine. Some people who have or have had seizures may never know why. A few factors that have been identified, studied, and verified as having the potential to cause seizures and several conditions that are associated with epilepsy and seizures are as follows:

• masses, tumors, infections, bleeding, damage (caused by trauma or fever) or scar tissue in the brain
• disorders of the heart
• epilepsy
• alcohol or drug use (both prescription and recreational)
• abnormal brain development
• poor diet (lack of certain vitamins like B6, hypoglycemia)
• gastrointestinal disorders (like celiac disease)
• abnormal blood levels of sodium, magnesium, or calcium
• certain smells, sights, or sounds
• flashing or bright lights
• pre-existing medical conditions (influenza, measles, multiple sclerosis) 
• essential oils made from eucalyptus, fennel, hyssop, pennyroyal, rosemary, sage, savin, tansy, thuja, turpentine, and wormwood
• depression, stress, or anxiety 
• unknown 

Not one or all of these listed factors or conditions will cause seizures in all people. For instance, many people have celiac disease and will never have a seizure. It's truly a person by person case. After the testing I have had so far, I can eliminate the following causes listed below that have a strikethrough as culprits to either of my seizures with nearly 100% certainty and the remaining possible culprits I have left highlighted.

• masses, tumors, infections, bleeding, damage (caused by trauma or fever) or scar tissue in the brain
• disorders of the heart
• epilepsy
• alcohol or drug use (both prescription and recreational)
• abnormal brain development
• poor diet (lack of certain vitamins like B6, hypoglycemia)
• gastrointestinal disorders (celiac disease)
• abnormal blood levels of sodium, magnesium, or calcium
• certain smells, sights, or sounds
• flashing or bright lights
• pre-existing medical conditions (influenza, measles, multiple sclerosis) 
• essential oils made from eucalyptus, fennel, hyssop, pennyroyal, rosemary, sage, savin, tansy, thuja, turpentine, and wormwood
• depression, stress, or anxiety 
• unknown

Now, it has been exactly one month since my first seizure. The 2nd (and last one) happened 3 days later. I've been seizure free ever since. I have an appointment on April 4 to do more testing that may eliminate more of those common causes leaving me with what I believe is the real culprit: STRESS. I have been dealing with pent up stress and anxiety for a few years now. I never felt like I had the time or resources to deal with it. Sounds pathetic now that I'm writing it. I practice healthy living in so many other ways and I'm very passionate about it but not dealing with stress has been my greatest downfall. I would constantly live in the future and rarely in the present. The only time I felt completely at ease was when I was hiking, running, or enjoying quality time with my partner. But the more stress I had, the less I did those things. Stress had a negative impact on all aspects of my life but especially on my relationship with my partner of 4 years. I rarely made time for her, stopped showing her love and affection as much as I used to, and often took out my frustrations on her. It was horrible. I was happy and miserable all at the same time. Most of my stress was due to feelings of under-appreciation and disrespect from someone whom I had a lot of admiration for and was an important person in my life. I was hurt to my core. I had to let go. The seizure pretty much did all the work for me, shook the hell out of me and said "WAKE THE F*CK UP! You do NOT deserve this!" I already knew this but now I had no choice but to listen.

Another cause of my stress came from within my family. I'm sure many people can relate to that but I won't go into detail about it because it's a private matter. Not a huge issue, but big enough to cause stress. Then of course there are smaller day to day stresses like commuting, finances, etc. All of these however I can manage, safely and healthily.

So what has changed between March 1 and April 1? A lot! Are you ready for this?

1. I'm happier than I've ever been before.
2. I meditated for the first time...and completed a 21-day meditation challenge.
3. I've been dedicating ample time to take care of me.
4. I'm unemployed.
5. I've put almost 200 miles on my bike since my doctor has not cleared me to drive. 
6. I'm so much more in tune with my spirit and body. More than I even thought possible.
7. I'm 10lb lighter, physically (not by choice or effort) and about a 1,000lb lighter, mentally. 
8. My relationship with my partner has been brought to a very powerful level. Not just because she was there for both seizures, and saved my life, but because I don't make excuses anymore for not showing her how much she means to me.
9. I have a completely new outlook on life.
10. I sleep about 10 hours a night...like a rock! 

The most important thing I have learned from this experience is that stress can have a huge, negative impact on your life. Granted I tell this to clients, acquaintances, and friends all the time because I have learned of its truth but now I have lived it. Stress kills. That is not an exaggeration. If you allow it to swallow you whole it will destroy your life. Some of us manage stress better than others. I am working on being one of those people. I am adding tools to my belt: meditation, therapy in many forms, being present, making time to check in with myself, etc. Now, I can't use the excuses I was using before. I needed to make changes in my life but anxiety and fear prevented me from making them. I can eat clean and exercise all I want to but addressing the internal issues that kept me locked in fear and allowed anxiety and stress to control my life is what is leading me towards a balanced life and perfect health. I can achieve both because I am fully aware, educating myself, and no longer afraid. 

References for information cited regarding seizures and epilepsy:

Reuber, M., C. E. Elger, and S. C. Schachter. Epilepsy explained: A book for people who want to   know more. 1. Oxford University Press, 2009. Print.

Bradley, W. G. Treating the brain, what the best doctors know. 1. 1. new york, washington Dc: Dana Pr, 2010. Print.