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

  • 3/4 cup earth balance butter (sticks)
    1/2 cup organic cane sugar
    2 cups organic flour of choice
    1 tsp vanilla
    1/4 tsp salt
    1 cup vegan cream cheese (3 0z)
    1/4 cup earth balance butter (sticks)
    3/4 cup brown sugar, packed
    1 cup chopped nuts or coconut (your choice)

  • 2 1/2 cups ginger, roughly peeled and chopped
    1 cup sugar
    1 cup lime juice
    8 cups water
    Sparkling water
    Frozen grapes

  • 12 ounces uncooked macaroni pasta of choice
    1 1/4 cup raw cashews
    1 cup frozen broccoli florets
    3-4 slices bread, pulsed to crumbs (or 1 ½ cups bread crumbs)
    3/4 cup water
    1/4 cup nutritional yeast
    2 1/2 Tbsp pimento or roasted red pepper
    1 Tbsp lemon juice
    1 1/2 tsp salt
    1 tsp onion powder

  • 1/2 cup rolled oats
    1/2 cup apple juice
    Handful of nuts of choice (optional)
    1 tsp chia seed
    1 tsp flax seed, ground
    Dash cinnamon

    place all ingredients in a small dish. Stir well, cover and refrigerate overnight. In the morning stir in a few berries a chopped apple, etc.

  • 1/2 cup tahini
    1/2 yellow pepper
    1/4 cup nutritional yeast
    1/4 cup agave
    1/4 cup namu soya OR coconut aminos OR tamari, etc
    1/2 lemon, juiced (appr. 2Tbsp)
    2 Tbsp apple cider vinegar
    1 large or 2 small garlic cloves or sub. 1 tsp. garlic powder
    1 1/2 tsp EACH: onion powder & salt
    2 Tbsp water (more or less depending on tahini thickness)

  • (Makes 6-7 brats)

    These hold up well on a bun with all the trimmings and also can be slices for pizzas.

    1 cup organic pinto beans, rinsed and drained
    1 cup cold vegetable broth
    1 tsp coconut oil
    2 tsp soy sauce
    2 cloves garlic, finely minced/grated
       (or drop in processor to chop)
    1 1/4 cups vital wheat gluten
    1/4 cup nutritional yeast
    1 1/2 tsp fennel seed, crushed
       (use a coffee grinder, mortar/pestle
       or chop fine)
    1 tsp each: paprika, sugar, oregano, nutmeg

  • Reader WINNER recipe from Susan Oleson of Farmington, MI

    1 - 13.5 oz. can lite coconut milk
    1 ripe avocado, diced
    2 green onions, diced
    2 small cloves garlic
    1 lime, zested
    1 lime, juiced
    1/2 cup fresh cilantro, stemmed
    1/2 tsp each of cumin, sea salt & ground pepper
    1/8 tsp cayenne pepper (optional)

    Directions:
    Combine all ingredients in a blender or food processor and blend until smooth. Refrigerate. “We love this recipe because you can use it as a dip, dressing, a sauce on everything, and as a mayonnaise!”

  • Reader WINNER recipe adapted from Jo Bodkin of Williamsburg, VA

    3 cups (16 oz bag) frozen corn defrosted
    2 Tbsp lemon juice
    1/2 tsp salt
    1/4 tsp garlic salt
    Pinch of turmeric for color

    Blend to smooth adding 1/2 tsp. lemon juice at a time, if needed. Will keep for about a week in fridge. No, it’s not butter but a healthy tasty alternative. Great on toast, baked or mashed potatoes, rice etc.

  • (Serves 1-2)

    1 cup brown rice, cooked and cooled
    1 cup non-dairy milk of choice
    1 ripe peach, cut into bite size pieces
    1 large apple, peeled, cored and chopped roughly
    1/2 tsp cinnamon

    Using a food processor or blender, blend/pulse the rice, cinnamon and apple. Slowly add the milk to desired consistency. Scrape/pour into two cereal bowls, add fresh peaches, sprinkle with more cinnamon if desired and enjoy!

  • (Recipe modified from NutritionMD.org- an excellent website! Makes about 20 bonbons)

    1/2 cup brown rice syrup
    1/2 cup natural almond or peanut butter
    3 Tbsp unsweetened cocoa or carob powder (or combination of both)
    2 tsp vanilla extract
    3 cups puffed or crisped brown rice

  • 6 ripe peaches, peeled and chopped
    2 pints blueberries, rinsed well
    1/4 cup brown sugar (more or less to taste and depending on how ripe peaches are)
    1/4-1/2 cup aqua faba (liquid from one can drained garbanzo or other bean)
    1 tsp vanilla
    1/4 tsp almond extract (optional)
    3/4 cup fine sugar, ground fine in a coffee grinder

  • You will start making these more often once you realize how easy they are!

    1 package spring roll rice paper circles (will keep in dry pantry for years)
    Veggies of choice, sliced in small strips - such as: Cucumber, carrot, red/yellow pepper, purple cabbage, green onions, red onion, zucchini, asparagus, sugar snap peas, jicama, avocado, etc.
    Herbs: basil, mint, cilantro, etc
    Other ideas: baked tofu, cellophane noodles, tempeh, chicken, etc

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