Varicose Veins

Gnarled, enlarged veins, most commonly appearing in the legs and feet. Can take 3-12 months to heal completely.
 
FOODS TO EAT MORE OF

• Fruits: blackberries, blueberries, cherries, clementines, eggplant, grapefruit, lemons, limes, mangoes, oranges, pears, pineapple, red grapes, tangerines
• Vegetables: arugula, asparagus, broccoli, Brussels sprouts, cabbage, collard greens, kale, onions, red/green bell peppers, romaine lettuce, spinach, watercress 
• Fish (especially mackerel, salmon, sardines & tuna), buckwheat, dulse, kelp, beans, nuts, oats
• Olive oil, soy products, seeds (especially flax, pumpkin, sesame, sunflower), wheat germ, whole grains
• Garlic, ginger, fresh parsley
• Drink plenty of water
• Try to get at least 30 grams of fiber daily

 
FOODS TO AVOID OR MINIMIZE

• Excess salt, dairy, alcohol, caffeinated teas (herbal teas are fine) and coffee

 
ESSENTIAL OILS 

• Basil, bergamot, Blue tansy (helps weak veins), cypress (especially as bath oil), geranium, helichrysum (especially during pregnancy), juniper, lavender, lemon, lemongrass, orange, peppermint, spikenard, tangerine, yarrow
• Use oils on bottom of feet, foot baths or regular baths, on location or massage all over body
• When applying on location, massage ABOVE the affected vein toward the heart. Do not rub below the vein, as it may increase vein pressure. Avoid massaging directly on top of the vein as well.
• Alternate the oils used weekly (for example use helichrysum and cypress 1 week, then switch to lavender and juniper the next week).
• Blend suggestion 1 (day or night): Mix 2 tablespoons base oil, 5 drops peppermint, 10 drops cypress, 5 drops lemon and 10 drops geranium.  Massage from the foot, up the leg in the direction of the heart. 
• Blend suggestion 2 (daytime): Mix 2 Tablespoons base oil, 15 drops geranium, 15 drops cypress (if varicose veins run in your family, add 10 drops peppermint)
• Blend suggestion 3 (night): Mix 2 Tablespoons base oil and 30 drops parsley oil.
• To increase circulation: Alternate hot/cold foot or leg baths.  Fill 1 bowl with hot water and 3 drops geranium or other recommended oil.  Fill another bowl with ice water and 3 drops lavender or other recommended oil. Put feet into cold water for 5 minutes, then move to the hot water for 5 minutes.  Repeat this process for 30 minutes.
•  Mix 1 drop peppermint oil into 1/2 Tablespoon honey.  Add 1 teaspoon of this mixture to a cup of hot water and drink twice daily.
• Add 4 drops of any oil recommended above to a piece of gauze large enough to cover the area. Secure using medical tape or gauze bandage.  Change it daily.

 
HERBAL

• Alfalfa, bayberry, billberry, burdock (seed & root), butcher's broom, cayenne, dandelion (leaf & root), garlic, ginger, gotu kola, horse chestnut, parsley, shepherd's purse, yarrow
• Mix 1/2 teaspoon horse chestnut powder with 16 ounces warm water and apply to location
• Witch Hazel Infusion: Place dried herb in a clean, seal-able glass jar and cover completely with witch hazel extract (organic and low-alcohol). Make sure the witch hazel covers the herb by about 2 inches. Cap tightly (if using a metal lid, put a piece of wax paper between the jar and lid before sealing.  Shake to blend and add more witch hazel if needed.  Place in a cool, dark place and allow to infuse for 2 weeks (shaking daily).  Continue to add more witch hazel if the herbs start to poke out. Once finished, strain out the herbs using a cheesecloth (and squeeze thoroughly to get as much of the liquid out as possible). Transfer to a clean, seal-able jar and store in the fridge for up to 3 months.  Use a cotton ball to apply to affected area.
• Make a warm poultice from mashed comfrey plant roots and apply to location

 
NATURAL

• Moderate daily exercise such as walking
• Wear support hose until healed
• Avoid constipation and do not strain when pooping
• Try not to sit or stand for an extended amount of time - move positions often
• Alternately hose the legs with a hot and cold shower several times, for 1-2 minutes at a time, each morning
• Raise the foot of the bed to raise legs at night
• Distilled witch hazel, lemon juice, agrimony infusion, and/or fig poultices (applied to affected area)
• Infused oils of chili, pepper or ginger as a massage
• Vitamin E oil applied to location (or can combine with a comfrey infusion).
• Pat full strength vinegar on veins daily (additionally, drinking a glass of water with 2 teaspoons vinegar in it daily can also help)
• Vitamin A ointment applied on location

YOGA / MEDITATION THERAPY

• Yoga Poses For Varicose Veins in Legs (7 minutes - Agnistoka)
• Yoga for Varicose Veins (5 minutes - Aikyum, Inc)
• Shoulder stands can be effective

 
SUPPLEMENTS

• Bilberry: 80 mg 3 times daily (should contain 25% anthocyanosides)
• Butcher's Broom: 150 mg 3 times daily (should contain 9-11% ruscogenin)
• Garlic: As directed
• Gotu Kola: 200 mg extract or 400-500 mg crude herb 3 times daily (extract should contain 10% asiaticosides)
• Horse Chestnut: 500 mg each morning (should contain 16-21% escin)
• Vitamin A: As directed
• ​Vitamin C/ Flavonoids: 1,000 mg vitamin C and 500 mg flavonoids 3 times daily (reduce if it causes diarrhea)
• Vitamin D: As directed
• Vitamin E: 400 IU twice daily (check with doctor if taking anticoagulant drugs)
• Zinc: 30-50 mg daily

HOMEOPATHY
Take 1 of the remedies below every 12 hours for up to 7 days

• Hamamelis 30C: for veins that feel bruised or sore
• Pulsatilla 30C: for those that feel cold and if warmth and allowing legs to hang down makes them worse
• Carbo vegetabilis 30C: for veins that make the skin around them appear mottled/marbled
• Ferrum metallicum 30C: if legs look pale but redden easily and slowly walking relieves the achy feeling

MIND-BODY CONNECTION​​

• Can represent feelings of being trapped in a situation you don't like, feeling over-worked or over-burdened. 

FOOD MEDICINE 
Not all recipes are nutritionally perfect, but the options below are a great way to start incorporating beneficial foods into your diet in delicious ways. Always try to buy organic, and feel free to make substitutions to accommodate gluten-free, vegan, etc diets.

Abbreviation Definitions:
LC = Low Calorie (under 400 for breakfast, 600 for lunch/dinner, and 200 for beverages/snacks/sides)
GF = Gluten Free
KT = Keto / Low Carb
VG = Vegan
VT = Vegetarian
SC = Slow Carb

BEVERAGES

Banana-Blueberry Smoothie (GF VT)

Blueberry Smoothie (LC GF VG VT)

Detox Smoothie (LC GF VG VT)

Mango-Banana Smoothie (GF VT)

Mango Pineapple Smoothie (LC GF VG VT)

PB & Jelly Sandwich Smoothie (GF VG VT)

Pomegranate Dandelion Tea (LC GF VG VT)

Sunrise Smoothie (LC GF VG VT)

Tropical Smoothie (LC GF VG VT)

Blueberry Peach Smoothie (LC GF VG VT)

Brain Smoothie (GF VG VT)

Green Smoothie (LC GF VT)

Mango-Blueberry Smoothie (GF VT)

Mega-Greens Smoothie (GF VT)

Pineapple Kale Smoothie (GF VG VT)

Soothing Elixir (LC GF VG VT)

Superfruit Smoothie (GF VG VT)

Blueberry Pineapple Smoothie (GF VT)

Cranberry-Blueberry Smoothie (GF VT)

Herbal Mango Smoothie (LC GF VG VT)

Mango Lassi (GF VT)

Orange Smoothie (GF VT)

Pineapple Mint Smoothie (LC GF VG VT)

Strawberry Banana Smoothie (GF VT)

Super Skin Smoothie (GF VT)

MAINS

5 Ingredient Black Bean Chowder (LC GF SC)

Baked Pecan-Dijon Fish (LC)

Bean & Veggie Tacos or Burritos (VG VT)

Black Bean Soup (LC GF VG VT SC)

Buddha Bowl (GF VG VT)

Chickpea Spinach Soup (LC GF VT)

Crispy Potato-Crusted Fish (LC GF)

Fish with Bacon-Nut Butter

Garlic Soup (LC GF VG VT)

MahiMahi with Cucumber-Dill Sauce (LC GF)

Mung Beans and Rice (LC GF VG VT)

Pasta Della California (LC GF VG VT)

Salmon with Mustard Sauce (LC GF KT)

Salmon with Spinach Artichoke Sauce (GF KT)

Spicy Black Bean Soup (LC GF VG VT SC)

Vegan Jambalaya (LC GF VG VT)

Asian Broccoli & Rice Bowl (LC GF VG VT)

Baked Salmon with Dill Sauce (LC GF KT)

Black Bean Bowl (LC GF)

Blueberry Mini Muffins (LC GF VT)

Chana Masala (LC GF VG VT SC)

Chickpea Wraps (LC VG VT)

Edamame Rice Bowl (LC GF VG VT)

Fish with Dill Breading (LC)

Greek Pita Pockets with Tzatziki Sauce (LC VT)

Miso Soup (LC GF VG VT)

Oven-Fried Fish (LC)

Quinoa Oatmeal (LC GF VG VT)

Salmon with Plum Sauce (GF)

Sesame Salmon (LC GF KT SC)

Tilapia with Balsamic Brown Butter (LC)

Vegetable Curry (LC GF KT VG VT)

Asparagus Penne (VT)

Balsamic Glazed Fish (LC GF KT SC)

Black Bean Burger (LC VG VT)

Breakfast Burrito (LC VT)

Chickpea Salad Sandwich (GF VG VT)

Cornmeal & Pecan Crusted Fish (LC)

Fish Fillets with Broccoli Stuffing (LC)

Fish with Garlic Sauce (LC)

Healthy Scrambled Eggs (LC GF KT VT SC)

Mujaddara (LC GF VG VT)

Pan-Fried Fish Fillets (LC)

Salmon with Avocado Salsa (LC GF)

Salmon with Red Pepper Sauce (LC GF)

Shrimp Power Bowl (GF)

Vegan Black Bean Bowl (LC GF VG VT)

Vegetarian Chili (LC GF VG VT SC)

SIDES

Asian Cabbage Salad (LC GF VG VT SC)

Avocado Cilantro-Lime Rice (LC GF VG VT)

Bean Salad (LC GF VG VT SC)

Broccoli Slaw (LC GF KT)

Brussels Sprouts with Cashew Sauce (GF)

Caraway Brussels Sprouts (LC GF VG VT KT)

Creamed Spinach Au Gratin (KT VT)

Dill Vinaigrette Greens (LC GF VG VT KT SC)

Fried Cabbage (LC GF VG VT KT)

Irish Potatoes (Colcannon) (LC GF VT)

Mediterranean Salad (LC GF KT VG VT SC)

Molasses Beans (LC GF)

Pesto Vegetables (LC GF VG VT KT)

Red Beans & Rice (LC GF VG VT)

Roasted Brussels Sprouts (LC GF VG VT SC)

Sauteed Spinach (LC GF KT VG VT SC)

Smoked Almonds (LC GF VG VT KT SC)

Warm Red Cabbage Salad (LC GF VG VT SC)

Asparagus Au Gratin (LC KT VT)

Bacon Brussel Sprouts (LC GF KT SC)

Beans & Greens Salad (LC GF VG VT SC)

Brown Rice Pilaf with Saffron and Ginger (LC GF VG VT)

Cannellini & Arugula Salad (LC GF VG VT)

Chinese Peanut Salad (LC GF VG VT SC)

Creamy Bean Francais (VT)

Farro (VG VT)

Homemade Salsa (LC GF VG VT)

Kale Salad with Sesame Dressing (LC GF VG VT SC)

Mexican Chopped Salad (LC GF VG VT)

Noodles with Peanut Sauce (VG VT)

Prosciutto-Wrapped Asparagus (LC GF KT SC)

Roasted Asparagus (LC GF VG VT KT SC)

Roasted Onions (LC GF VG VT SC)

Sesame Broccoli (LC GF KT VG VT SC)

Spinach & Strawberry Salad (LC GF VG VT)

Zattar Quinoa Salad (LC GF VG VT)

Asparagus with Hollandaise (LC GF VT KT SC)

Bacon Wild Rice (LC GF)

BLT Salad (LC GF KT SC)

Brown Sugar Bacon Brussels Sprouts (GF)

Cannellini and Tomato Crostini (VG VT)

Creamed Spinach (KT VT)

Creamy Kale (LC GF KT VG VT)

Favetta & Pita Triangles (GF VG VT)

Hummus & Pita Triangles (GF VG VT)

Mashed Bean-Tatoes (GF VG VT SC)

Miso Slaw (LC GF VG VT SC)

Nutty Brussel Sprouts (GF KT)

Quinoa Salad (LC GF VG VT)

Roasted Broccoli (LC GF VG VT SC)

Sauteed Kale (GF KT SC)

Sesame Green Beans (LC GF KT VG VT SC)

Steamed Edamame (LC GF VG VT SC)