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

2 cups coconut milk - beverage
1/4 cups organic sugar
1/3 cups cornstarch
1 tsp vanilla
pinch salt

Blend non-dairy milk, organic sugar and cornstarch in vita-mix at highest speed for approx. 10 minutes. Mixture will thicken somewhat and get very hot. Add vanilla and salt, blend again. Mixture will thicken more only after it chills. Pour into 2-4 containers and refrigerate overnight. Add toppings of choice and serve.

1 1/2 cups mushrooms, any type
1 cup raw walnuts
1/2 cup roasted red peppers or
   sun-dried tomatoes
2 cloves garlic, minced
2 tsp cumin
1 tsp smoked paprika, hot or sweet
Pinch of cayenne pepper
Salt and pepper to taste
1 head butter lettuce, washed
3/4 cup corn
1/2 cup tomatoes (any type),
   chopped
1 avocado, sliced thin
Fresh, minced parsley or cilantro
Lime for garnishing

2 large head romaine lettuce,
   washed and sliced
1 15 oz. box/can or cooked
1 1/2  cups black beans
1 cup corn, thawed or freshly cooked and cut from cob
3 green onions, sliced thin -
   include white and green parts
1 yellow pepper, chopped
1 large carrot, grated
1 cup cherry/grape tomatoes
1 can hearts of palm, sliced
1 bunch radishes, sliced - optional

Slice, grate or chop to your desired size of the ingredients. Mix everything in a large bowl and serve with Catalina dressing.

1 avocado
1 cup organic ketchup
1/2 cup date sugar or sugar
   of choice
1/2 cup water
1/4 cup apple cider vinegar
1/4 cup rice vinegar
1 tsp onion powder
1 tsp sweet paprika
1/2 tsp garlic salt blend
1/2 tsp dry mustard

Place all ingredients into a blender and blend until smooth and creamy.  Add more water if too thick.

 

  • Tortilla/Wrap of choice, next spread on:
    Easy Cheesy Sauce
    Greens of choice
    Tomatoes of choice
    Any other veggies or add-ins per your choice

    First Make the Easy Cheeesy Sauce and have it on hand for MULTITUDE of purposes!
    3 medium potatoes, peeled and cubed
    4 carrots, peeled and chopped
    1/2 cup nutritional yeast (nooch)
    1 cup PLUS cooking liquid, water or broth
    1 Tbsp lemon juice
    1 1/2 tsp salt
    1 tsp onion powder
    1/2 tsp garlic powder
    1 Tbsp ume plum vinegar, optional

  • 1/4 cup aquafaba (garbanzo bean cooking liquid) mixed with
    2 tsp golden ground flax seed
    1 non waxed Orange, zested and then juiced
    1/4 cup orange juice
    8 Tbsp pure maple syrup
    1 tsp vanilla extract
    1 tsp almond extract, optional
    1 1/4 cup almond flour or meal
    1 1/4 cup gluten-free flour blend of choice
    2 heaping tsp baking powder
    1/4 tsp baking soda
    Dash kosher salt

  • 3 Tbsp Cholula hot sauce (or Sriracha)
    3 Tbsp Coconut Aminos, Bragg’s Aminos or Tamari
    1 Tbsp agave
    1 Tbsp date sugar or sugar of choice
    1 tsp kosher salt
    1 1/2 cups EACH: corn chex, rice chex, mini pretzels, peanuts
    1 cup cashews

  • 1 cup Dr. McDougall’s Black Bean and Lime Soup (Add HOT water per directions)
    3 cups greens of choice
    1 carrot shredded
    6 grape tomatoes, halved

    This is a regular lunch for us now that we discovered it! Add any greens and veggies you want and instead of a fatty, oily dressing add Dr. McDougall’s Black Bean Soup!

     

  • 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

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