Healthy Living and Wellness

May is Skin Cancer Awareness Month!

A Customer Submitted Article: Minimize your risk of developing skin cancer including melanoma. Things to know about melanoma:

10 Tips To Maximize Nutrition From Today's Nutrient-Depleted Produce

An article by Mike L. Over the past 10,000 years, humans have domesticated many fruits and vegetables and, in the process, leached out the nutrients and increased the sugar and starch levels of many of them. Health writer Jo Robinson has described how it happened in her new book, Eating on the Wild Side: The Missing Link to Optimum Health.

DID YOU KNOW... Celery

DID YOU KNOW… CELERY has been grown and used by humans for over 3000 years. Health Benefits: • The natural organic sodium (salt) in celery is very safe for consumption. In fact, it is essential for the body. Even individuals who are salt-sensitive can safely take the sodium in celery, unlike table salt (iodized sodium) which is harmful for those with high blood pressure. • The health benefits of celery are more than just lowering blood pressure. They also contain at least eight families of anti-cancer compounds to combat cancer.......

All About Apples ­-- by Jo Robinson

(The following is excerpted from Eating on the Wild Side, by Jo Robinson. Published in June 2013 by Little, Brown and Company. Copyright © 2013 by Jo Robinson. All rights reserved.)

Ask JILL!

What is this Hollywood beauty trend ‘oil pulling’ all about?

ANSWER: Oil pulling is being touted to flush toxins, fight infection, whiten teeth & make your skin glow. It’s an ancient Ayurvedic practice dating back thousands of years. Natural health experts agree, oil pulling reduces gingivitis by 60% and plaque by 30%.  It draws bacteria, yeast & other toxins out of gum tissue and crevices between teeth.

Healthy Facts Recipes

  • 1/4 cup plus water, as needed
    3/4 cup raw cashews (soaked in water and drained 4+ hours)
    3 Tbsp sesame Tahini – OR 2 Tbsp white miso (eliminate salt)
    1 1/4 tsp salt
    4 Tbsp nooch
    2 tsp onion powder
    1/2 tsp garlic powder
    1/4 tsp dill weed
    1/2 cup pimento
    4 Tbsp lemon juice (about 1 lemon)

    Using a high speed blender, blend well until smooth, scraping down sides as needed. Serve warm from the blender or pour into a saucepan and warm over medium heat, adding water if needed.

  • 4 large portabella mushroom caps, cleaned and gills removed
    1/2 cup mushrooms, trimmed and sliced
    2 Tbsp olive oil
    1/3 cup balsamic vinegar
    1 1/2 cup walnuts (chopped and divided)
    1/2 cup chickpeas
    2 Tbsp chives, chopped (divided)
    1 clove garlic, roughly chopped
    2 tsp lemon juice
    2 tsp lime juice
    Salt and pepper to taste (about 1/4 tsp each)

  • 1 15 oz can chickpeas, drained & rinsed
    1 tsp oil of choice (melted if using coconut oil)
    1/2 tsp smoked paprika or hot paprika
    1 tsp ground cumin
    1/2 tsp salt, or to taste

    Preheat oven to 400 degrees. Place all ingredients in a medium bowl or container with tight-fitting lid. Stir or shake to combine well. Transfer chickpeas to a parchment lines baking sheet and spread out in a single layer. Bake until golden and crispy, 30 minutes. Turn off oven and let them cool down further in the oven. Should turn crunchy 10 mintues after cooling off.

  • 1 cup strawberries
    1 apple
    1 banana
    1 orange
    2 leaves of kale or collards
    Handful fresh parsley
    1 Tbsp flax seed, ground (and/or add hemp, chia, walnuts for omegas)
    1 cup ice
    1/2 cup water

    Blend well. Drink your nutrition!

  • 1 can chickpeas (brine only – or aqua faba)
    1 cup granulated sugar (ground in a coffee grinder to make more fine)
    1 tsp vanilla

  • 1 1/4 cups vanilla, almond or coconut milk
    1/2 cup frozen mangoes, thawed
    1/4 cup chia seed
    2 Tbsp pure maple syrup
    5 medjool dates, pitted (soaked in water and drained)
    Dash of cardamom or cinnamon (optional)

  • 3 cups veggie broth
    1 1/2 cups rice or quinoa blend
    3 medium sweet potatoes, chopped
    1 cup any veggies, cut up
    1/2 cup golden raisins
    2 inch piece fresh ginger, peeled and finely diced
    1 tsp yellow curry powder
    Salt and pepper to taste

  • 1 large cucumber, scrubbed clean and partially peeled in stripe pattern
    1 cup hummus of choice
    8-12 grape tomatoes
    8-12 crackers of choice
    Fresh or dried dill, basil, cilantro parsley or herb blend

  • 6 cups hash browns, thawed
    5 cups veggie broth
    1 onion, chopped
    2-3 stalks celery, chopped
    2 small leeks, white to light green part only, rinsed and sliced thin
    2 cups plain non-dairy or plant milk of choice
    2 Tbsp dried parsley
    2 Tbsp dried chives (optional)
    1 tsp salt
    1/4 tsp white pepper, or less, to taste
    Dash of liquid smoke

    In a large pot, saute onion, celery and leeks until translucent, adding broth as needed while stirring or all at once. Add hash browns. Continue to cook until all veggies are tender.

  • 1 large sweet potato, sliced thin lengthwise
    2-4 Tbsp nut butter (crunchy or smooth)
    1/2 banana, sliced
    Dash of cinnamon (optional)

    Toast the sweet potato slices in the toaster until cooked all the way through, may take up to 5 cycles since toasters vary. (Using a toaster oven may be better and will make removal easier). Top with nut butter, sliced banana and a sprinkle of cinnamon.

  • 2 cups whole wheat pastry flour
    4 tsp baking powder
    1 tsp baking soda
    2 tsp cinnamon*
    1/2 tsp nutmeg*
    1 15 oz can solid pack organic pumpkin puree
    1 14.5 oz can organic pinto beans, rinsed and drained, or 1 1/2 cup cooked
    1 cup brown sugar
    1 cup vanilla coconut milk (or another kind of non-dairy milk)
    1 cup golden raisins (optional)
    1 cup chopped walnuts (optional)
    1/8 cup molasses (optional)
    1 Tbsp vanilla extract
    *Cinnamon & nutmeg can be substituted with pumpkin pie spice

  • Slightly altered from Somer McCowan at Vegedout.com

    1 1/2 cups raw cashew pieces, soaked in water for 1-2 hours or overnight.
    2 Tbsp dry pack sun-dried tomatoes (bright red if possible, for best color results), snipped into small pieces with kitchen scissors then soaked with the cashews
    1/2 cup organic refined coconut oil, warmed to room temperature
    1/2 cup chopped pecans or walnuts (optional)
    1/4 cup nutritional yeast
    2 Tbsp dry sherry or water
    1 heaping tsp mellow white miso paste (use chickpea miso for soy free)

    Subscribe to Healthy Living and Wellness
    Go to top