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.)


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

  • Tried and True. This cake is a moist, nutritional winner and is simply stirred by hand. Substitute 3 mashed bananas for the pumpkin to have an oil free banana bread.

    1 cup organic pumpkin
    3/4 cup brown sugar, packed
    1 cup non-dairy vanilla milk of choice
    2 tsp pure vanilla
    1 cup whole wheat pastry flour or wheat/white blend, etc.
    1/4 cup rolled oats
    2 Tbsp flax seeds, ground (can use a coffee grinder)
    1 Tbsp baking powder
    1 tsp baking soda
    1 tsp cinnamon
    1/2 tsp nutmeg – optional (dash of allspice or ginger as well – optional)
    1/2 tsp salt

  • 2 cups broth of choice
    1 cup quinoa (best rinsed or pre-rinsed)
    1 cup frozen green beans, defrosted
    1/4 cup walnuts, chopped
    1/4 cup green onions, sliced
    1/4 cup balsamic vinegar
    1 1/2 Tbsp oil of choice – optional
    4 cloves garlic, minced
    Salt and Pepper to taste

  • Soft and creamy, and great for apple dipping or frosting for the pumpkin cake.

    20 whole medjool dates (with pits preferred)
    1/2 cup non-dairy liquid coffee creamer (vanilla flavored)
    2 Tbsp pure maple syrup
    3 Tbsp all natural nut butter of choice (almond, peanut, etc)
    2 tsp vanilla
    1 tsp cinnamon

    Soak dates in HOT water for at least 10 minutes. Drain and remove pits. In a food processor, process all ingredients until smooth and creamy, scraping down sides of bowl periodically. Serve as a fruit dip or healthy frosting. Will keep in fridge 1-2 weeks.

  • Adapted from Julie and Kittee:
    Serves 2 - These are so good! They make the perfect healthy breakfast and are endlessly customizable!

    2/3 cup garbanzo bean/chickpea flour
    1 cup cool water
    1 handful chopped veggies of choice
    1 breakfast sausage patty, crumbled – optional
    2 sprinkles vegan cheese or cheesy sauce – optional
    2 tsp nutritional yeast
    1/2 tsp baking powder
    1/2 tsp granulated/minced onion or onion powder
    1/2 tsp salt

  • Serves 2-4 - These will be a new family favorite!

    1 package pre-made fried corn tortillas OR crisp tortillas in a 450 degree oven for 10 minutes, watching closely to avoid burning.
    1 can fat free refried beans
    1 container store bought guacamole of choice
    1 container vegan sour cream of choice
    1/2 cup vegan cheese sprinkles of choice
    1-2 tomatoes, diced
    1/2 cup black olives, sliced
    2 green onions, sliced
    1 tsp Mexican seasoning blend

  • 1 cup cashew butter
    1 cup cocoa powder
    3/4 cup maple syrup (or more as needed )
    1/2 tsp vanilla seeds or 1 1/2 Tbsp vanilla
    1 Tbsp coconut aminos or namu shoyu
    In a food processor, combine all the ingredients. Mix well then refrigerate until firm (about 3 hours). Use a melon baller or measuring scooper to shape into small balls. Roll in cocoa/cayenne mix, nuts, curry powder, sesame seeds, nuts, etc. Cover and refrigerate for up to 3 weeks or freeze.

  • 1 head cabbage, chopped into chunks
    2 onions, diced
    1 pepper of choice, chopped
    1 cup fresh, frozen or canned green beans
    1-2 cans tomatoes of choice: diced, whole peeled, roasted, etc.
    7 carrots, scrubbed and sliced
    7 celery stalks, sliced
    2 quarts tomato juice, V-8 or blend of tomato based juice
    1 quart veggie broth
    1/4 cup dried onion flakes
    2 Tbsp bouillon of choice
    1 tsp each: Onion powder, parsley, paprika
    1/2 tsp celery seed
    Salt and pepper to taste

  • Using Instant Pot* or 1 can beans

    1 cup dried garbanzo beans/chickpeas (2 cups water) or 1 14 oz. can cooked beans
    1/2 lemon, juiced
    1 Tbsp Tahini (optional)
    2 small or 1 large garlic clove
    1 tsp each: cumin & paprika
    Salt and pepper to taste. (Add dash of apple cider vinegar if desired.)

  • 1 head cauliflower, rinsed and cut into bite sized pieces/chunks
    1/2 cup egg replacer powder  - whisked with 2 tsp. each: onion powder & garlic powder and 1 cup water
    2 1/2 cups panko breadcrumbs

  • (Jolie’s favorite snack or breakfast!)

    1 avocado
    2 slices toast
    1 Splash lemon juice
    Freshly ground salt, pepper and/or sprinkling of: lemon pepper, garlic powder, cumin, Mrs. Dash etc.

    Halve avocado and remove the pit. (see video) Scoop out the avocado and slice or mash. Spread onto freshly toasted bread, sprinkle with lemon juice and season to taste. Warning, may become addictive.

  • 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

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