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

  • (Serves 1-2)

     12 oz. or 1 1/2 cups almond or coconut milk
    10 medium strawberries
    1/4 cup dates (about 6 whole pitted medjool dates)
    1 Tbsp pure maple syrup
    1/4 tsp vanilla
    Pinch of salt
    1 1/2 cups ice

    Put all ingredients into a blender and blend until smooth.

  • (Makes 3 dozen)

    1 cup Earth Balance (2 sticks) – room temperature
    2 cups gluten free flour or white flour
    1 1/2 cups powdered sugar, divided (1/2 cups for cookie, 1 cup coating)
    2/3 cup pecans (bake 8 minutes at 350, let cool, pulse to small bits)
    1 tsp vanilla
    1/4 tsp salt

  • (Serves 4)

    Dressing:        
    1/3 cup rice vinegar
    2 Tbsp dark sesame oil
    2 Tbsp soy sauce, tamari or Bragg liquid aminos
    1/2 cup frozen pineapple juice concentrate, thawed
    2” ginger, peeled and minced (or drop into machine*)
    1 clove garlic, peeled and minced (or drop into machine*)

    Salad:              
    4 cups sliced/chopped savoy or napa cabbage (or your choice of greens)
    1/2 cup green onion, chopped

  • (Serves 2-4)

    8 corn tortillas
    1/2 cup roasted red pepper hummus (can use any variety), store bought or homemade
    1/2 cup salsa of choice, store bought or homemade
    2 green onions, trimmed and sliced using all of green part as well as white

  • (Jill’s favorite simple fruit combo!)

    1 papaya, ripened to a yellowish, green or orange color
    1 lime, juiced

    Cut through the ripe papaya lengthwise. Scrape out the seeds. Using a melon baller or spoon, scoop out the fruit into a medium bowl. Mix well with lime juice and enjoy! It’s a healthy meal for one packed with beta-carotene.

  • 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

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