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

  • 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

  • (makes about 16 cookies)

    1/2 peanut butter
    1 tsp baking soda
    3 Tbsp flour of choice
    1/3 cup sugar
    1/4 cup peanuts, finely chopped (or chocolate chips) - optional
    3 Tbsp applesauce
    1 tsp flax, ground
    1/2 tsp vanilla
    1/8 tsp salt

    Mix 1st 3 ingredients, then add the rest & stir. Form balls and bake in 350 degree oven for 10 minutes. Score 2 ways with a fork. Let cool 10 minutes before removing from tray.

  • 1 pkg. frozen chick’n strips or Gardein Mandarin Orange Crispy Chick’N
    4 cups rice, pre-cooked and cooled (leftover rice works nice)
    2 cups frozen peas and carrots or veggie blend of choice
    1 cup green onions, trimmed and sliced (save a little for garnish)
    5 cloves garlic, minced and divided

    Sauce:
    3 Tbsp soy sauce or tamari

  • (makes appr. 4 dozen balls)

    Recipe slightly altered and courtesy of LuAnne Bermeo Amazing Meals I&II find us on Facebook!

    4-6 slices whole grain bread (or enough to make 2 cups soft bread crumbs)
    1 cup raw walnuts
    1/2 cup oats
    1/4 cup instant gluten flour or vital gluten (not regular gluten flour)
    2 Tbsp dried minced onions
    1 16 oz pkg. firm or extra firm produce-style, water packed tofu
    1/2 cup water
    2 Tbsp Bragg liquid aminos or tamari
    1 Tbsp Chick It (in recipe index) or beef-style seasoning
    1 Tbsp nutritional yeast flakes

  • 1 can white beans or cannellini beans, rinsed and drained, or 1 1/2 cups cooked
    1 1/2 Tbsp Tahini
    1/4 tsp EACH: Salt, onion powder, turmeric and paprika
    1 whole grain English muffin, split and toasted
    2 slices tomato
    8 baby spinach leaves, micro-greens, or greens of choice

  • 1/2-1 lb. spaghetti noodles
    1 bunch broccoli, trimmed and cut to small bites
    1-2 Tbsp garlic blend mix seasoning to taste
    1-8 Tbsp earth balance butter
    Salt and Pepper to taste

  • Serves 4

    4 Bananas, peeled, halved and frozen
    1 cup frozen dark cherries
    2 Tbsp pure maple syrup
    1/4 tsp vanilla & almond extract (if you have it)
    Pinch salt

    Allow frozen bananas to sit out/thaw about 10 minutes. Add all to blender and start on highest speed. Watch carefully as this process will go fast. Blend until soft serve consistency is reached using a spoon to mix or push down between short blends if needed. Consider adding 2-4 Tbsp cocoa powder or peanut butter, top with nuts, vegan chocolate sauce, etc. Serve immediately! Be amazed :-)

  • 3/4 cup aguafaba (drained liquid from cooked chickpeas)
    1/2 cup soaked cashews
    1-2 tsp lemon zest
    3-4 Tbsp lemon juice
    3 Tbsp fresh Italian flat leaf parsley
    1-2” piece fresh horseradish, peeled and grated (or Tbsp jarred horseradish)
    1 small clove garlic
    Salt and Pepper to taste

  • 1 head (lb.) cauliflower, trimmed and chopped
    1 cup or 1 large potato, any variety, peeled and chopped
    1/2 cup unsweetened nut milk
    1/2 cup nutritional yeast
    2 small cloves garlic
    2 tsp white wine vinegar
    1 tsp white miso paste of choice
    1 tsp yellow mustard
    1/2 tsp dried marjoram
    1/4 tsp turmeric
    Salt and Pepper to taste

    In a large saucepan cover the cauliflower and potato with water.

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