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

  • For your loved ones!

    1 cup medjool dates, pits removed with your hands (very easy) appr. 10 whole dates
    1 cup walnuts
    2 tsp lemon zest
    1/4 cup lemon juice
    2 Tbsp flax seed, ground (light color please)
    3/4 cup Bob’s Red Mill macaroon coconut or coconut flakes of choice
    1/2 cup strawberries, sliced and further cut to make little hearts

  • 4 large portions or 8 small

    32 oz./4 cups veggie broth
    4 cups water
    4 carrots, scrubbed and sliced (leave peels intact for better nutrition) (optional)
    3 medium potatoes, scrubbed and chopped (leave skin intact for better nutrition)
    3 tomatoes, chopped
    2 celery stalks, sliced
    2 cloves garlic, chopped
    1 large onion, chopped
    8 oz./1 cup frozen soup veggies: green beans, corn, peas, carrots
    3/4 cup organic ketchup
    2 Tbsp chick it seasoning (see misc. under recipe index) or bouillon of choice
    2 bay leaves
    2 tsp salt

  • 2 large servings or 6-8 small

    2 cups curly kale, chopped or torn fine
    3/4 cups chickpeas or cannellini beans, rinsed and drained
    2 cups packed frozen hash browns, microwaved for 2 1/2 - 3 minutes or steamed until done
    1/2 cup carrot shreds
    1/2 cup red pepper, chopped
    1/2 cup celery, sliced or chopped
    1/4 cup dried cranberries (optional)
    1/2 avocado
    1 large red grapefruit, cut from membranes or 1/2 lemon, juiced
    Salt and pepper to taste

  • One large or two small servings

    1/2 cup quick cooking steel cut oats or rolled oats
    1 cup water
    1/4 cup almond milk (or other variety)
    2 Tbsp pure maple syrup or sweetener of choice
    1 Tbsp flax seed, ground (use light colored flax if possible)
    1/2 tsp pumpkin pie seasoning
    1/4 tsp maple extract (optional) pinch salt
    1 apple, peeled and chopped
    1/2 cup walnuts, chopped

    In a small sauce pan, boil water. Add oats and stir. Reduce heat, cook and stir until done. Add in almond milk and remaining ingredients or top with apples and walnuts.

  • Great to have in the freezer for a sweet treat!
    Makes 12 mini cheesecakes

    FOR THE CRUST:
    1 1/2 cups pitted Medjool dates
    1/2 cup raw unsalted almonds
    1/3 cup gluten-free oats
    1 tsp vanilla extract

    FOR THE CHEESECAKE:
    1 1/2 cups raw cashews, soaked overnight
    1 tsp vanilla extract
    1/2-1 tsp mint extract to taste
    2 tsp apple cider vinegar
    1/4 cup agave nectar or other liquid sweetener
    1 teaspoon spirulina
    2-3 Tbsp almond milk
    2 Tbsp coconut oil

    FOR THE CHOCOLATE LAYER:
    1 cup vegan chocolate chips
    1/4 cup coconut oil

  • 1/2 frozen banana
    2 medjool dates, pitted
    1 cup frozen blueberries (or berry mix of choice)
    1 cup loosely packed greens of choice
    1-2 cups of water
    Blend all, adding water at the end. Add 1 Tbsp flax, chia, hemp, 1/4 tsp tumeric, cayenne, etc.

  • FOR THE POT ROAST:
    1 whole head cauliflower
    1 pound of small red potatoes
    1 whole bulb fresh fennel (fennel haters can substitute with a large onion)
    12 ounces baby carrots, or whole carrots cut into finger-sized pieces
    2-3 branches rosemary, de-stemmed & chopped
    A small bunch parsley, chopped
    3 Tbsp water
    2 Tbsp herbs de Provence
    1 tsp salt, divided
    2 cloves garlic, finely minced
    3 Tbsp tahini
    1 tsp smoked paprika

    FOR THE CREAMY CASHEW GRAVY:
    1 onion
    1 clove garlic, minced

  • My mom’s recipe has been vegan-ized!

    8 oz. noodles of choice (try shells, fusilli or macaroni), cooked
    1 can jackfruit, drained (ask your store to order some if they don’t have it, or try artichoke hearts or garbanzo beans)
    1/2 cup vegan mayo of choice
    1 cup celery, diced
    1/3 cup onion, diced
    1/3 cup green pepper, diced
    1/4 cup pimiento, diced
    1 box pacific brand vegan mushroom gravy (or try Imagine brand potato or mushroom soup)
    1/2 cup non-sweet creamer or milk of choice
    1/2 cup cheddar, shredded (Try Daiya block cheese)
    2 Tbsp tapioca flour

  • Recipe slightly varied from Chloe Coscarelli
    Author & Winner of Food Network’s Cupcake Wars

    Blackstrap Molasses is a good source of iron, magnesium, potassium and scores of other nutrients.

    2 cups all-pupose flour
    3/4 cups sugar (plus extra for rolling)
    1/2 cup vegan margarine
    1/2 cup organic blackstrap molasses
    1-2 Tbsp water as needed
    1 tsp baking powder
    1 tsp baking soda
    1 1/2 tsp ground ginger
    1 tsp cinnamon
    1/2  tsp ground cloves
    1/2  tsp ground nutmeg

  • Great for making sandwiches next day.

    2 cups lentils, cooked or canned
    2 cups brown rice, cooked
    3 Tbs flax, ground
    1 medium carrot, chopped
    2 Tbs dried minced onions
    1 tsp garlic powder
    1 tsp salt
    1 tsp sage
    1/4 apple, chopped
    1 small handful fresh parsley, chopped
    1/2 cup ketchup or more to cover loaf

  • Heck, this doesn’t have to wait for Holidays. Serve with gravy anytime of year as healthy comfort food.
     
    3 large green peppers
    3 large red peppers
    6 cups yield – packaged herb stuffing mix of choice
    1 cup onion, chopped
    1 cup celery, chopped
    1/2 granny smith apple, peeled and chopped
    1/4 cup dried cranberries
    1/4 cup walnuts, chopped
    1 Tbsp parsley, chopped (optional)
    1 tsp sage (optional)

  • Slices up nicely and good to feed a crowd. Prep night before if desired.

    6 slices rye or pumpernickel bread, sliced into cubes
    1 bag frozen hash browns, thawed
    2 12 oz. pkgs. silken tofu, uncooked
    3 Tbsp ‘chick it’ seasoning (see recipe index- SO worth having on hand!), or use brand of choice
    4 Tbsp nutritional yeast
    1 1/2 tsp onion powder
    2 tsp garlic powder
    1 tsp turmeric
    1 tsp parsley, plus more to sprinkle
    1 tsp salt
    1/2 tsp paprika, plus more to sprinkle
    Veggie breakfast sausage of choice, chopped or sliced

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