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

  • 6 ripe peaches, peeled and chopped
    2 pints blueberries, rinsed well
    1/4 cup brown sugar (more or less to taste and depending on how ripe peaches are)
    1/4-1/2 cup aqua faba (liquid from one can drained garbanzo or other bean)
    1 tsp vanilla
    1/4 tsp almond extract (optional)
    3/4 cup fine sugar, ground fine in a coffee grinder

  • You will start making these more often once you realize how easy they are!

    1 package spring roll rice paper circles (will keep in dry pantry for years)
    Veggies of choice, sliced in small strips - such as: Cucumber, carrot, red/yellow pepper, purple cabbage, green onions, red onion, zucchini, asparagus, sugar snap peas, jicama, avocado, etc.
    Herbs: basil, mint, cilantro, etc
    Other ideas: baked tofu, cellophane noodles, tempeh, chicken, etc

  • Consider buying a coupling set for cake and frosting decorating ($3 or less) or use a plastic baggie

    1 cup hummus of choice
    1/4 cup banana peppers
    Crackers of choice

    Cut a small edge off the corner of a plastic baggie. Put on your frosting tip and screw on the coupler if using. Scoop hummus into baggie. Twist top of bag and gently put pressure on hummus to create letters or shapes onto a cracker.

    Add various veggies of choice. Get kids involved! Banana peppers if you like mild spicy. Eat within a couple of hours of preparation.

  • 1 bunch curly kale, rinsed well, de-stemmed and torn into small pieces
    1 cucumber, peeled and cut into large chunks
    1 ripe avocado
    1 small bunch green onions, trimmed
    1 small bunch cilantro
    2 cans mandarin oranges, drained

  • 1 pineapple, ripe and cut into small pieces
    1/2-1 cucumber, cut into small 1/4 wheel slices or half moons
    1/2 red pepper, diced
    2 Tbsp cilantro, chopped
    1 lime, juiced

    Stir well to combine and serve or store in fridge up to 7 days.

  • 1 package frozen edamame in shell
    Salt to taste

    In a medium pot, boil water. Follow package directions to cook the edamame (soybeans). Salt the pods and mix to evenly coat with the salt. Hold onto one end of a pod and gently bite down near your fingers. Holding the end firmly, pull your head away from your fingers and the warm, salty beans will come out of their pod and into your mouth. Yum. Repeat.

  • 1 package frozen edamame in shell
    Salt to taste

    In a medium pot, boil water. Follow package directions to cook the edamame (soybeans). Salt the pods and mix to evenly coat with the salt. Hold onto one end of a pod and gently bite down near your fingers. Holding the end firmly, pull your head away from your fingers and the warm, salty beans will come out of their pod and into your mouth. Yum. Repeat.

  • (makes 16 small bars)
    (These bars need 8 hours or overnight to set in refrigerator)

    Cookie crust layer:
    1/2 cup Earth Balance or other vegan butter or
       margarine
    1 1/2 cups all-purpose unbleached flour
    1/3 cup organic sugar
    1/2 tsp salt

    Filling:
    1 cup plant milk of choice, divided
    7 Tbsp cornstarch or arrowroot
    1/4 cup all-purpose unbleached flour
    2 cups sugar
    2/3 cup freshly squeezed lemon juice
    2 Tbsp lemon zest (about 4 lemons)
    1/4 tsp turmeric (for color)

  • (makes 16 small bars)
    (These bars need 8 hours or overnight to set in refrigerator)

    Cookie crust layer:
    1/2 cup Earth Balance or other vegan butter or
       margarine
    1 1/2 cups all-purpose unbleached flour
    1/3 cup organic sugar
    1/2 tsp salt

    Filling:
    1 cup plant milk of choice, divided
    7 Tbsp cornstarch or arrowroot
    1/4 cup all-purpose unbleached flour
    2 cups sugar
    2/3 cup freshly squeezed lemon juice
    2 Tbsp lemon zest (about 4 lemons)
    1/4 tsp turmeric (for color)

  •  (serves 2)

    1 cup cooked rice or cauliflower rice
    1 cup asparagus, cut and steamed for a few
       minutes
    1 cucumber, peeled, seeded and chopped
    1/2 cup carrots, peeled
    1/2 cup red cabbage, shredded
    1/2 cup green onions
    1/4 package of seaweed snack package,
       chopped or use cut nori sheets
    Lettuce of choice
    Sesame/hemp seeds (optional)

    Dressing:
    1/8 cup peanut oil (or flavorless oil of choice)
    1 Tbsp (dark) sesame oil (which does have a
       rich flavor)
    1 stalk celery

  •  (serves 2)

    1 cup cooked rice or cauliflower rice
    1 cup asparagus, cut and steamed for a few
       minutes
    1 cucumber, peeled, seeded and chopped
    1/2 cup carrots, peeled
    1/2 cup red cabbage, shredded
    1/2 cup green onions
    1/4 package of seaweed snack package,
       chopped or use cut nori sheets
    Lettuce of choice
    Sesame/hemp seeds (optional)

    Dressing:
    1/8 cup peanut oil (or flavorless oil of choice)
    1 Tbsp (dark) sesame oil (which does have a
       rich flavor)
    1 stalk celery

  • (serves 2)

    1 can jackfruit - young, green jackfruit in water,
       rinsed and drained (in syrup, rinse well and
       soak in water 30 minutes, rinse again)
    2/3 cup BBQ sauce of choice (try to use a not-
       so-sweet brand)
    1 tsp each: smoked paprika, onion powder and
       chili powder
    2 buns or pretzel rolls
    1 cup coleslaw of choice (optional)

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