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.)


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 large onion, chopped
    1 cup dried lentils, rinsed
    2 large russet potatoes, peeled and chopped
    1 cup any veggies you want: greens, cabbage, zucchini, mushrooms, etc
    1 can lite coconut milk
    1 cup water
    1 can crushed or diced tomatoes or 2/3 fresh, chopped
    2 Tbsp curry powder – Plus – to your taste
    2” piece fresh ginger, grated
    2 cloves fresh garlic, minced
    2 tsp apple cider vinegar, optional
    1 bay leaf
    1 tsp turmeric
    1/2 tsp each: paprika, red pepper flakes, cardamom
    1/4 cloves
    Salt and pepper

  • 2 cans or 3 cups cooked garbanzo beans (aka. chick peas)
    1 cup Queen size green olives (stuffed with pimentos)
    1 clove garlic, optional
    1/4 cup lemon juice, optional
    1/4 cup olive juice
    Salt and pepper to taste
    In a food processor or blender, blend to smooth and creamy. Serve with chips, Bavarian pretzels or use with anything!


  • 2 cups Arugula, spinach or mixed greens of choice
    4 clementines or mandarin oranges, peeled and sectioned
    1 cup fresh raspberries, sliced strawberries, or fresh pomegranate seeds
    2 handfuls of pistachios
    4 Tbsp dressing of choice (optional)

    Combine ingredients for a beautiful, colorful and nutritious salad.


  • 1 large head garlic - cut off the pointy part, wrap or cover and bake for 45 minutes at 350.
    1 medium red onion, halved and sliced
    1 red or yellow pepper, cored and chopped
    1 bag riced cauliflower (pulse in a food processor to make yourself) optional
    1 pint grape tomatoes
    2 medium carrots, scrubbed and chopped
    2 10 oz. cans Ro-Tel tomatoes (with chilies)
    1 14 oz. can fire roasted tomatoes
    1 1/2 cups brown or green or black lentils
    15 oz. can chili beans
    12 oz. bottle of beer
    6 Tbsp tomato paste

  • Soft and creamy, and great for apple dipping or frosting for the pumpkin cake.
    20 whole medjool dates (with pits removed)
    1/2 cup non-dairy liquid coffee creamer (regular or vanilla flavored)
    2 Tbsp pure maple syrup
    3 Tbsp all natural nut butter of choice (almond, peanut, etc.)
    2 tsp vanilla
    1 tsp cinnamon

  • Tried and true. This cake is a moist, nutritional winner and is simply stirred by hand. Substitute 3 mashed bananas for the pumpkin to have an oil-free banana bread.

  • 6 cups or 2 bags frozen hash browns, thawed if you can remember
    4 cups veggie broth
    1 onion, chopped
    2 stalks celery, chopped
    1 leek, white to light green part only, rinsed and sliced thin
    2 cups non dairy (non-vanilla! Or plain plant milk of choice)
    2 Tbsp dried parsley
    2 Tbsp dried or fresh chive (optional)
    1 tsp salt
    1/4 tsp white pepper (or less, depends on your spice tolerance level)
    Dash liquid smoke

  • Power packed with nutrition that will keep you full until lunch!

    1/3 cup barley
    1/3 cup kamut
    1/3 cup oat groats
    2 1/2 cups water

    Bake in the oven at 350 for 90 minutes or try your slow cooker set to high for 3 hours. Add in a cinnamon stick and whole dates if desired. Serve with non-dairy milk and fruit of choice.

    1 can black eyed peas, drained
    1 can chick peas, drained
    2 medium tomatoes, seeded, chopped and drained
    4 green onions, sliced fine
    2 cloves garlic, minced
    1 medium green pepper, chopped fine
    1/2 cup onion, chopped fine
    1/4 cup chopped cilantro
    1 cup medium or hot purchased picante sauce

  • Apple Crisp
    Recipe slightly altered from
    serves 6

  • serves 2

    10 oz. frozen mango chunks (approx. 2 cups)
    1 fresh or frozen banana
    1-2 cups non-dairy milk of choice
    1 cup pre-soaked medjool dates in warm/hot water
    2” piece fresh ginger, peeled
    1/2 tsp turmeric or 1 small fresh turmeric root
    1-2 cups ice

  • Serves 4
    Author Melanie McDonald with directions by Jill Keb

    2 lbs. yukon gold potatoes, peeled and roughly chunk-chopped
    1/3 cup aquafaba - the liquid from a can of chickpeas/garbanzo beans
    3 Tbsp semolina or superfine cornmeal
    1/2 tsp or more of each: garlic p., onion p., Italian blend, paprika, salt, etc.

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