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

  • 1/2 cup red wine vinegar
    1/2 cup potatoes, cooked (try canned diced potatoes!)
    1/4 cup water
    2 tsp agave
    2 tsp nutritional yeast (aka. nooch)
    1 clove garlic
    1 tsp dijon mustard
    1 tsp each: basil & oregano

    Combine all in a blender and use generously on salads, veggies, potatoes, etc.

     

  • 2 medium zucchini, sliced and cut into wedge pieces or 1/2 moons
    1 large shallot or use any type onion, sliced thin or chopped
    1 each: red and green bell pepper, chopped
    1 cup mushrooms, chopped to your preference
    1/2 cup green or black olives, sliced
    1/2 cup sun dried tomatoes, roughly chopped
    1 14 oz. can cannellini beans - save cooking liquid (aquafaba)
    3 Tbsp balsamic vinegar
    1 Tbsp italian seasoning blend - for the bean spread
    1 Tbsp same or slightly varied seasoning blend - for the veggies

  • 6 large russet potatoes
    1 can garbanzo beans, drained & rinsed
    1/2 - 1 cup unsweetened non-dairy milk of choice
    1/2 cup sun dried tomatoes, roughly chopped
    1/4 cup nutritional yeast (aka. nooch)
    3 green onions/scallion, trimmed and sliced (use white and green parts!)
    3 Tbsp capers
    2 Tbsp yellow mustard
    2 cloves garlic, minced
    Salt and pepper to taste

  • 1/2 cup steel cut instant cooking oats
    1 1/2 cup non sweet non-dairy milk of choice
    1/2 cup water
    2 cups cauliflower, chopped
    1 or 2 tomatoes, chopped
    2 green onions/scallions, chopped
    1 cup greens of choice i.e. baby kale, spinach, etc
    1 cup mushrooms, chopped
    1/2 cup golden raisins - optional
    1 clove garlic, minced
    1 Tbsp curry powder plus more if desired - or use other seasonings!

  • 1 1/2 cups cooked steel cut oats, cold or warm
    1 small lime, juiced (use ½ lime if larger)
    1 mango, chopped (or try peaches – thawed frozen)
    2 Tbsp pure maple syrup
    Dash of cinnamon

    Quick cooking steel cut oats are excellent and this is a refreshing way to enjoy leftovers!! Combine all and adjust pure maple syrup to your desired taste.

     

  • Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

    1 15-ounce can garbanzo beans, drained
    1/2 cup water-packed roasted red peppers (about 2 peppers)
    2 tablespoons tahini (sesame seed butter)
    3 tablespoons lemon juice
    1 garlic clove (or more to taste)
    1/4 teaspoon ground cumin

    Combine all ingredients in a food processor. Process until completely smooth, about 2 minutes.

     

  • 1 14 oz. pkg. firm or extra firm water packed tofu
    1 frozen pkg. veggie mix of choice plus any other veggies you have or want
    1/4 cup tamari/soy sauce
    2 Tbsp brown sugar
    1 Tbsp fresh ginger, grated
    1 Tbsp pure maple syrup or agave
    1 Tbsp cornstarch
    Cooked rice or quinoa optional

  • 1 lb. elbow whole grain macaroni or similar pasta or grain of choice
    1 14 oz. can beans of choice, drained and rinsed (or 1 ½ cup cooked)
    1 14 oz. can diced tomatoes, with juices
    1 cup frozen sweet corn
    2 cups water
    1 1/2 cups cashews (soaked overnight and drained)
    2 jalapeños, seeded and chopped
    2 Tbsp nooch (nutritional yeast)
    2 Tbsp agave
    2 tsp salt
    1 tsp smoked paprika
    1/2 cup turmeric
    1/4 cayenne pepper
    Lime and cilantro (optional for garnishing)

  • Makes about 2 cups

    1 14 oz. pkg. silken tofu, firm (usually in a box)
    1/2 16 oz. pkg. extra firm produce-style tofu, drained and crumbled
    1 Tbsp nutritional yeast (nooch)
    2 tsp lemon juice
    2 tsp apple cider vinegar
    3/4 tsp salt

    Blend the silken tofu in a blender, along with the nooch, lemon juice and ACV. Pour into a medium container. Add crumbled tofu. Stir well and season to taste.

     

  • Serves 2

    Courtesy of PCRM.org and Jill Eckart, C.H.H.C.

    1 cup unsweetened frozen cherries
    1 banana, fresh or frozen
    1 1/2 cups chocolate non-dairy milk of choice

    Blend all ingredients well for a delicious dessert or breakfast.

     

  • Makes 2 large or 4 small salads

    2 heads romaine lettuce, washed and chopped
    1 carrot, peeled into long shreds with peeler
    1 green onion, chopped
    1/2 cup red cabbage, shredded
    4 small beets, pre-cooked from produce section
    1 ripe avocado, chopped
    1/2 lemon, juiced
    Salt and pepper to taste

  • Serves 4

    1 16 oz. pkg frozen chopped Okra
    1/4 cup water
    1 14 oz. can tomato sauce
    4 tomatoes, chopped, seeds removed
    1 medium onion, chopped
    6 cloves garlic, minced or chopped fine
    1 tsp dried thyme
    1 tsp paprika
    Pinch cayenne pepper
    Salt and pepper to taste

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