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

  • 5 large carrots
    2 large apples
    2 cups fresh pineapple, chopped small
    1/2 cup golden raisins
    1/2 cup walnuts, chopped
    2 Tbsp pure maple syrup to taste
    1 tsp cinnamon
    Pinch each: nutmeg and salt


    Trim and peel carrots and apples. Run through the grating blade of a food processor or grate with manual device.
    Toss all ingredients in a medium bowl. Serve and enjoy. Tastes great next day as well!

     

  • 1 bunch cilantro
    1/3 of a 15 oz. pkg. or appr. 5 oz. soft tofu, drained
    1/2 cup water
    2 Tbsp lemon juice
    1/2 tsp each: dried dill, garlic powder, onion powder, kosher salt and sugar

    Blend well. Add other seasonings or hot sauce/blk. pepper for additional kick.
    Serve or refrigerate in an airtight container for up to 1 week.

     

  • drmcdougall.com

    Freshly ground black pepper
    1 onion
    1-2 cloves garlic
    1 4oz. can green chiles
    3 cups butternut squash
    2 tsp curry powder
    1 tsp ground coriander
    1/2 tsp ground cumin
    1 cup brown rice of choice
    1/4 cup lentils
    1 15.5oz can kidney beans
    1 cup swiss chard or escarole
    3/4 cup scallions
    4 cups vegetable stock

    Put ½ cup of the stock into a large saucepan and add the onion, garlic, and chiles. Cook, stirring occasionally, until the onion softens, about 5 minutes.

  • By Darshana Thacker

    8 small/medium(4- to 6-oz.) potatoes
    1 15oz can black beans
    1 cup fresh or frozen corn
    1/2 tsp ground cumin
    1/2 tsp garlic powder
    1/4 tsp chipotle powder or smoked paprika - optional
    1/2 tsp sea salt
    2 Tbsp lemon juice
    1 tsp onion powder
    1 pinch freshly ground black pepper
    1 cup store-bought salsa fresca
    2 scallions
    1 cup plant-based milk - non sweet \ variety
    1/4 cup nutritional yeast

  • 1 lb/ 2 cups dried black beans
    1 large onion, chopped
    1 cup celery, chopped
    1 cup carrot, chopped
    1 medium green, yellow or red pepper, chopped
    2 peppers of choice: jalapeno, serrano, banana (Anaheim) or small poblano
       peppers (leaving in seeds for a hotter dish)
    4 cloves garlic, chopped
    2 Tbsp cumin
    1 tsp each: coriander, thyme, or any mix of seasonings you like
    2 bay leaves
    6 cups water
    4 cups hot cooked rice

  • 2 32 oz. veggie broth OR use water andyour choice of bouillon
    1 onion, diced
    2 carrots, diced
    2 stalks celery, diced
    1/2 - 1 bag frozen mixed veggies with peas, corn and green beans
    2 Tbsp ketchup
    2 Tbsp additional seasonings of choice (Mrs. Dash, etc) plus salt and pepper to taste
    Orzo pasta

  • Makes 2 cups

  • Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2. For information, find Amazing Meals on Facebook or email: luann6@msn.com

    1 cup uncooked millet
    4 cups pineapple juice (or blended juice of choice)
    1/2 cup water
    1 (20-ounce) can crushed pineapple in juice (divided use)
    2/3 cup raw cashews, rinsed and drained
    1/4 cup lemon juice
    1/4 cup agave nectar or preferred sweetener (or to taste)
    1 Tbsp vanilla extract
    1/2 tsp salt
    Assorted Berries
    Vegan cookies of choice

  • Salad Ingredients:
    4 4 oz. snack cups mandarin oranges or equivalent appr.1 cup (save liquid)
    2 cups each: purple cabbage (shredded or chopped fine), kale (chopped or
       diced) carrots (julienned or diced), celery (sliced)
    1 red pepper, chopped
    1 yellow pepper, chopped
    1/2 cup dry roasted peanuts

  • 1 package Spinach Wraps
    1 1 lb.bag frozen hash browns (about 3 cups)
    1 head broccoli florets, chopped
    2 field roast Italian sausage, chopped OR soy chorizo OR BBQ Jackfruit
       OR seasoned tempeh of choice
    2 tsp turmeric
    2 tsp nutritional yeast (nooch)
    2 tsp kosher salt
    2 green onions
    1/2 cup grape tomatoes, sliced

  • Makes 1 dozen

    Mix:
    1/2 cup aquafaba
    2 Tbsp golden flax seed, ground

    Blend:
    1/2 cup non-dairy vanilla creamer (almond, coconut, etc)
    1/2 cup soft pitted medjool dates (soak to soften if needed)
    1 banana
    2 Tbsp maple syrup
    1 Tbsp vanilla
    2 tsp lemon zest
    2 tsp lemon juice

    Mix:
    1 1/2 cups white/wheat flour of choice
    1 tsp baking soda
    1/4 tsp salt

    1 cup blueberries
    Cinnamon sugar for topping (optional)

  • 6 large russet potatoes
    1 14 oz. can/appr. 1 1/2 cups chick peas/garbanzo beans (drained-
       save aquafaba for another recipe)
    1/2 cup non-sweet, non-dairy milk of  choice
    1/4 cup nutritional yeast
    2 tsp. lemon juice
    1 packet Sazon Goya seasoning (for  color and flavor but can substitute)
    2 tsp garlic salt blend such as lawry’s
    1 jar black bean caviar/beans mixed  with salsa/beans mixed with rotel etc.
    2 green onions, sliced
    1/4 cup shredded carrots (optional)
    3 Tbsp black olives, sliced

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