Helpful Health Hints

RECIPE: Home-Made Pickled Vegetables

2014-07-02T22:21:00.000-07:00

Head of cauliflower (approx 3lbs)
1/2 lb Carrots
1/2 lb Zucchini
1/2 lb Red peppers
1/2 lb Cabbage
1 leek - cut in half lengthwise then sliced across about 1/8" thick
1 head (not clove) of garlic - small dice
About the same amount of ginger - small dice
Lemon grass (dried) - about 1-2 tbsp - if using fresh, double the amount
Kaffir lime leaves (dried) (optional) - about 6-8
1/4 cup coarse sea salt (or pink Himalayan or any other healthy course ground salt)

Make sure you have a glass jar large enough to hold all the vegetables. You will also need a plate that will fit in the jar and to hold the vegetables down, put a jar of water on top. Last, but not least, cheese cloth to put over top.

In a food processor, process cauliflower, carrots, peppers, cabbage and zucchini to desired consistency (I usually process until the vegetables are about 1/4"). Put in the large glass jar along with the garlic, ginger, leeks, lemon grass and lime leaves and mix until combined. Sprinkle salt on top and mix once again until combined. Tamp down the vegetables with your fist or a potato masher or ??? Put the plate and small jar on top of the vegetables to hold them down then fasten the cheese cloth on top of the large jar with an elastic.

Let the vegetables sit for 24 hours. If the fluid from the vegetables hasn't covered them by this time, pour water in just until the vegetables are covered. Put the plate and small jar back on top of the vegetables to keep them submerged and cover the top of the large jar with cheesecloth held in place by an elastic.

Let it sit and ferment for about a week then put into glass jars and put into the fridge. It may be a shorter or longer time fermenting depending on your taste. Do not heat or process as it kills all the probiotics that were produced from the fermentation. Probiotics are a good thing!

I usually have this as a side, with salads or mixed with yogurt or cheese. Sometimes I'll even sprinkle some chilli flakes on top - yum!

RECIPE: Chocolate Nut Energy Balls

2014-05-13T20:50:00.002-07:00

Nutrition Information

Serves: 12

Serving size: 1 ball
Calories: 60

Fat: 2.1 g
Saturated fat: .3 g
Unsaturated fat: 1.8 g
Trans fat: 0 g
Carbohydrates: 7.5 g
Sugar: 2.1 g
Sodium: 10 mg
Fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 0 mg

Recipe type: Snack

Prep time: 5 mins

Total time: 5 mins

Chewy and delicious balls of energy full of protein and fiber to keep you full between meals and give you a pre or post-workout boost.

Ingredients

1 ripe banana - mashed
1 tbsp cocoa powder
2 tbs natural nut or seed butter
2 tbsp ground flax seed
2 tbsp Nutrimeal Free
pinch sea salt
¾ to 1 c quick cooking oats (not the pre-cooked favoured kind)
generous pinch of cinnamon (optional)

Instructions

Mash banana in a medium bowl and add in cocoa powder, nut or seed butter, flax, Nutrimeal Free, a pinch of sea salt and a generous pinch of cinnamon (optional).
Continue to mash with fork until all ingredients are fully combined. (May seem dry at first but keep mashing!)
Stir in enough oats to be able to form balls using a rubber spatula to combine edges of the bowl.
Using a small ice cream scooper or two teaspoons, form into 12 balls and place on a plate lined with wax paper.
Refrigerate 30 minutes or up to 3 days covered with plastic wrap.

Adapted from http://thelemonbowl.com/2012/09/chocolate-peanut-butter-energy-balls.html

RECIPE: COCONUT YOGURT

2014-04-15T13:36:00.001-07:00

Ingredients :

2 - 14oz cans full fat organic coconut milk (Try to use a brand without a hundred wonky ingredients in it. Most brands contain guar gum, which doesn't interfere with the process.)
 3 USANA probiotics  
Large glass jar with glass lid.

Tips:

Use the full fat variety of coconut milk that comes in a can. If you use the low or no fat variety, your yogurt will separate and get all weird and watery. Do not use thickening agents as most require heat and that kills the probiotics.

Glass jars are crucial. Make sure they're clean! I pop mine in the dishwasher first.

Directions:  

Sterilize your jar, either by boiling or popping them fresh out of the dishwasher. Add your coconut milk, and three USANA probiotics  . Stir by hand until well mixed.
Leave jar inside in a sunny place for 2 days wrapped in a towel.
Pop yogurt into fridge and begin enjoying when thickened - a couple of hours or so...

Adapted from: http://www.xojane.com/healthy/coconut-yogurt-recipe

RECIPE: Almond Mozzarella Cheese

2014-04-15T13:11:00.000-07:00

I've given up dairy and wheat in order to help decrease my joint pain so thought I'd share this nut cheese recipe I found. It's not cheese but it still tastes pretty darn good and it's probably healthier for you too!

Makes about 4 cups

1 cup raw almonds, soaked in water for 4 hours or more (other nuts like cashews or macadamia nuts can be used or sunflower seeds if you have nut allergies)
1/2 cup nutritional yeast
2 tsp sea salt
1 tsp garlic powder
3 cups unsweetened soymilk or any nondairy milk
1/2 cup water
1/2 cup agar flakes (if you're using agar powder cut it down to 1/4 cup or a little less)
1/2 cup olive oil
3 Tbsp freshly squeezed lemon juice (add more lemon juice for a tarter cheese)

After almonds have soaked, remove the skins by gently pressing the nut causing the skin to slip off. Drain the water. In a blender, put the almonds, nutritional yeast, salt, garlic powder. Pulse a few times, stirring to mix when off and then pulsing again. Add a cup of nondairy milk and blend. Slowly add the remaining nondairy milk, a cup at a time. Then add in the oi, lemon juice and water. Pour mixture in a large saucepan and mix in agar. Cook, whisking regularly over medium heat for about 10 to 15 minutes until the agar has dissolved. Pour into a bowl, loaf pan or other container for cheese to harden in. Let cool and refrigerate for at least 4 hours. When chilled and firm gently run a knife along the edges, turn over the bowl or pan and remove cheese. It should be a solid block. You can now cut the block into smaller pieces. I like to wrap and freeze most of the cheese and keep a little in the refrigerator. Cheese will last for months in the freezer, and about 4 days in the refrigerator. This cheese can be sliced, grated and melted.

From: http://responsibleeatingandliving.com/?p=1759

Nettle Tea Health Benefits & Common Side Effects

2014-03-20T23:01:00.004-07:00

Nettle tea is an herbal tea made out of the plant Urtica dioica, which is grown in Europe, Canada, and the United States. The benefits of drinking nettle tea are extremely vast but before diving in and drinking this tea on a daily basis, you should also know about some of it’s common side effects. In this article I will be going over both of these things, plus where you can find some of this nettle tea stuff.

So what are some of these aforementioned nettle tea benefits? Well, let’s start with how many vitamins and minerals this stuff is carrying, it has everything from calcium and potassium all the way to vitamins C, E and K. In total nettle leaf tea has 17 essential vitamins and minerals! And in addition to that, it contains fatty acids, lycopene and several other beneficial phytochemicals (plant chemicals, basically). Because of all of these nutrients, I’m sure you can imagine why this stuff is so good for you. But what does it do? Well, tons, but here’s some examples:

Inflammatory Properties – Nettle tea is a natural anti-inflammatory and pain reliever so some medical practitioners suggest it for respiratory problems as well as arthritis and other inflammatory issues.

Preventing and Treating Diseases – Since nettle leaf tea contains lycopene, a phytochemical that’s also found in tomatoes and is known to fight off cancer cells, it to can help in preventing this terrible disease. It could also help people with diabetes, kidney problems and several other treatable health problems.

Treating Allergies – We all know that allergies are awful, but nettle tea is especially helpful in treating hay fever and other serious allergies as well as helping with asthma.

Okay so if it’s so good for me then how can it possibly be bad? Well, to start, remember how I said nettle tea can help people with diabetes? Since it lowers blood sugar, drinking it too often can lead to problems with blood sugar levels. So if you are
using or plan to use it for these purposes make sure you talk to a doctor to find the correct amount you safely drink. Other than that, nettle tea is mostly known for interacting with other drugs that you may be taking such as anti-depressants or anti-anxiety medication, blood pressure medication, If you are taking any other medications always ask your doctor before trying nettle tea to make sure that it will not have any harmful effects on you. The last thing to remember is that if you are pregnant or breast feeding, it’s best to hold off on nettle tea for a while because it contains uterine-stimulating properties. Again, I stress that if you have any concerns always as a doctor before trying something new, especially if you are on medication.

Alright I want to try it and my doctor says it’s fine, where can I get some? Great! If you are on your way to a nice cup of nettle tea then follow me while we find some delicious and healthy varieties to try out.

Endurance by Art of Tea – Art of Tea is famous for their blends of loose leaf teas and I found one in their store that does have nettle leaves. It also contains several other ingredients such as oatstraw, ashwaganda root, cinnamon, berries and pu erh tea. Of course as always, it is 100% organic.

Organic Blue Nettle Green Tea by Stash Tea – If you aren’t interested in a blend of tea, this one is 100% organic green nettle leaves.

Nettle Leaf Tea (Tea Bags) – All of the benefits of the above nettle teas, but packed in an easy tea bag for traveling or convenience.

Brewing nettle tea is just like brewing any other, just pour boiling water over the top and steep for 1-3 minutes, or to your desired strength.

From No Time Like Tea Time - http://www.notimeliketeatime.com/nettle-tea-health-benefits-common-side-effects/

53 Superfoods That Change Your Body for the Better

2014-03-20T22:43:00.002-07:00

To eat right without even thinking about it, fill your plate with a rainbow's worth of health-boosting, metabolism-revving nutrients. By Meghan Rabbitt, REDBOOK.

The best superfoods
1. Apples may be just as powerful as oatmeal when it comes to lowering "bad" cholesterol.

2. Snack on watermelon after a workout. It has L-citrulline, an amino acid that helps remove painful lactic acid from muscles more quickly.

3. Jazz up roasted sweet potatoes by adding chipotle powder (which has the disease-fighting compound capsaicin).

4. The most powerful immune-boosting nutrients are found in citrus peel, not the fruit itself. Zest it!

5. New research has found that kiwifruit can significantly reduce fatigue and depression.

6. Cooked tomatoes are even healthier than uncooked ones. The heat helps you absorb the antioxidant lycopene.

7. Pair leafy greens with foods rich in vitamin C and you'll better absorb their high levels of iron.

8. Research shows that eating one cup of blueberries every so often could boost abdominal fat loss by up to 77 percent.

9. Red cabbage has more vitamin A and iron than its green counterpart, and makes a great taco filling.
Sauté fresh mushrooms with rehydrated dried ones for intense flavor--and more readily absorbed nutrients.

10. For a quick boost, reach for unsweetened coconut flakes. Their healthy fats provide much of the energy for your body's cell function.

Red
The rosy hue in the luscious produce on the previous page comes from lycopene, an antioxidant that protects skin from sun damage and decreases the risk of heart disease and certain forms of cancer, says Ashley Koff, a registered dietitian in Washington, DC, and author of Mom Energy. Red fruits and veggies are also rich in anthocyanins, powerful flavonoids that fight cancer and reduce the risk of heart attack. Plus, they maintain memory function and keep the urinary tract healthy.

Blue + Purple
These dark beauties have hefty doses of phenolics and resveratrol, two plant nutrients that reduce the risk of cancer, stroke, and heart disease while they improve memory. And like produce in the red color group, blue and purple fruits and veggies get cancer-fighting powers from anthocyanins, those powerful antioxidants. "While purple veggies like cabbage and eggplant might seem daunting to work into your diet, they're a lot easier to cook than you might think, and less expensive than berries," says Largeman-Roth.

Tip: Red cabbage has more vitamin A and iron than its green counterpart, and makes a great taco filling.

Orange + Yellow
Fruits and veggies in this color family are all immune-boosting powerhouses, says Koff, thanks to their carotenoids, which are converted to vitamin A in the body. Vitamin A is just as important as vitamin C, if not more so, when it comes to building a healthy immune system. "You might not think of mango and butternut squash as foods that can prevent you from getting sick, but they are," says Frances Largeman-Roth, a dietitian and the author of Eating in Color. "Adding sunshine-colored foods to your diet also boosts reproductive health and gives you clearer skin."

Tip: Cooked tomatoes are even healthier than uncooked ones. The heat helps you absorb the antioxidant lycopene.

White + Tan
So white and tan produce count as nutritional heroes? Definitely, says Koff. "These fruits and veggies may look bland, but they've got plenty of health benefits." They're loaded with anthoxanthins, which have been shown to help lower cholesterol and blood pressure as well as prevent heart disease. Many of the foods in this color group also contain allicin, which may decrease the risk of stomach cancer and inhibit tumor growth. Largeman-Roth adds another plus when it comes to white and tan produce: "These foods have a lot of texture going on," she says, "which makes them interesting to cook and eat."

Green
Doctors and dietitians agree that if you're looking to lose weight, you should load up on greens. "That's because every vegetable in the green spectrum is low in calories and high in fiber," says Largeman-Roth. "You get a lot of nutrition in a low-cal package that'll fill you up." The chlorophyll in greens may help ward off cancer and has alkalizing benefits, helping to bring the body back to a healthy pH balance. (Most of us are acidic, thanks to the processed foods we eat.) Green foods also have high levels of certain phytochemicals that help break down carcinogens and strengthen bones and teeth, says Koff.

Tip: Pair leafy greens with foods rich in vitamin C and you'll better absorb their high levels of iron.

From Redbook - http://www.redbookmag.com/health-wellness/advice/the-healthiest-superfoods

Reducing inflammation

2014-03-20T22:21:00.000-07:00

Essential fatty acids (EFAs) play an important role in preventing and reducing inflammation. I’ve written an entire series of articles on this topic, which I’d recommend reading if you haven’t already.

The ideal ratio between omega-6 and omega-3 fatty acids is between 1:1 and 3:1. The average American ratio is closer to 25:1, and as high as 30:1, thanks to diets high in processed and refined foods. The result of this imbalance is – among other things – inflammation.

Two steps are required to bring this ratio back into balance. First, dramatically reducing consumption of omega-6 fats, and second, moderately increasing consumption of omega-3 fats. I explain how to do this in considerable detail in this article.

Another benefit of increasing intake of omega-3 fatty acids is that they have also been shown to help balance the Th1 and Th2 systems.

Aside from ensuring a proper balance of omega-3 and omega-6 fatty acids, following an anti-inflammatory diet/lifestyle and avoiding dietary triggers like gluten and iodine is essential.

"many people aren’t aware of is that omega-6 fats have nearly the opposite effect of omega-3s. Omega-6 fats promote inflammation and contribute to modern diseases such as heart disease, obesity and diabetes. Unfortunately, omega-6 fats are ubiquitous in the modern diet. They’re found in nearly all processed, refined and restaurant-cooked foods, and recent statistics suggest they may constitute as much as 20% of calories in the average American’s diet."

Many are aware that fish are a significant source of omega-3s. But these days people are scared to eat fish because of concerns about mercury and other toxins. I present evidence that proves these concerns have been overblown, and that fish is indeed not only safe to eat, but an important part of a healthy diet.

Fish oil has become increasingly popular in the last ten years, partly due to concerns about fish safety. Yet most people don’t understand that not all fish oils are created alike. Several popular products on the market are rancid and/or produced with inferior ingredients, which may end up causing the very problems that people are taking fish oils to address.

The following chart lists the omega-6 and omega-3 content of various vegetable oils and foods:

In plain english, what this means is that the more omega-3 fat you eat, the less omega-6 will be available to the tissues to produce inflammation. Omega-6 is pro-inflammatory, while omega-3 is neutral. A diet with a lot of omega-6 and not much omega-3 will increase inflammation. A diet of a lot of omega-3 and not much omega-6 will reduce inflammation.

Big Pharma is well aware of the effect of n-6 on inflammation. In fact, the way over-the-counter and prescription NSAIDs (ibuprofen, aspirin, Celebres, etc.) work is by reducing the formation of inflammatory compounds derived from n-6 fatty acids. (The same effect could be achieved by simply limiting dietary intake of n-6, as we will discuss below, but of course the drug companies don’t want you to know that. Less profit for them.)

From Chris Kessler - http://chriskresser.com/basics-of-immune-balancing-for-hashimotos

TOP 10 INFLAMMATORY FOODS

2014-03-20T20:48:00.002-07:00

These foods have been linked to obesity, increased risks of numerous diseases and even death in some cases.

1. Sugar: Sugar is everywhere. Try and limit processed foods, desserts and snacks with excess sugar. Opt for fruit instead.

2. Common Cooking Oils: Safflower, soy, sunflower, corn, and cottonseed. These oils promote inflammation and are made with cheaper ingredients.

3. Trans Fats: Trans fats increase bad cholesterol, promote inflammation, obesity and resistance to insulin. They are in fried foods, fast foods, commercially baked goods, such as peanut butter and items prepared with partially hydrogenated oil, margarine and vegetable oil.

4. Dairy: While kefir and some yogurts are acceptable, dairy is hard on the body. Milk is a common allergen that can trigger inflammation, stomach problems, skin rashes, hives and even breathing difficulties.

5. Feedlot-Raised Meat: Animals who are fed with grains like soy and corn contain high inflammation. These animals also gain excess fat and are injected with hormones and antibiotics. Always opt for organic, free-range meats who have been fed natural diets.

6. Red and Processed Meat: Red meat contains a molecule that humans don't naturally produce called Neu5GC. Once you ingest this compound, your body develops antibodies which may trigger constant inflammatory responses. Reduce red meat consumption and replace with poultry, fish and learn cuts of red meat, once a week at most.

7. Alcohol: Regular consumption of alcohol causes irritation and inflammation to numerous organs, which can lead to cancer.

8. Refined Grains: "Refined" products have no fiber and have a high glycemic index. They are everywhere: white rice, white flour, white bread, pasta, pastries... Try and replace with minimally processed grains.

9. Artificial Food Additives: Aspartame and MSG are two common food additives that can trigger inflammation responses. Try and omit completely from the diet.

10. Fill in the Blank: Do you constantly have headaches or feel tired? Sometimes, you may develop an allergy to a food and not even know it. Coffee, certain vegetables, cheese... there might be a

trigger you aren't even aware of. Try and take a few foods out to see how you feel and slowly incorporate them back in to see if there might be a hidden culprit lurking in your diet!

From The Conscious Life - http://theconsciouslife.com/top-10-inflammatory-foods-to-avoid.htm

Words of Wisdom from Sharone

2013-03-10T22:02:00.003-07:00

These words of wisdom came from Sharone, who is fighting cancer, but a lot of it is just good advice in general...

Do everything you can to stay out of fear. Keep yourself surrounded with love and light + let go – just let go of any anger, negative emotions as much you can.

NO SUGAR! (Including honey, maple sugar, and agave). Stevia is good!

Cancer lives on sugar. All alternative research mentions this. Even try to eat low glycemic indexed fruit + vegetables only. Fruits – berries only, especially blueberries and raspberries are good. Vegetables – more greens, less starches (like squash) are good.

No white flour, no dairy, no wheat is better. Preferably grains or sprouted grains; four grains are best, quinoa, buckwheat, millet, amaranth.

Some fish, very little chicken or meat and all wild or definitely organic. As much raw veggies as possible.

Limit fried foods and no deep fried foods. Once in a while treat yourself and enjoy – food made with love is always blessed but stick with no sugar.

Nature’s Sunshine Products. They have good products even Essiac in pill form. Essiac tea is a native remedy used by an Ontario nurse in the fifties and still highly recommended by naturopaths. Usually it takes 10 hours to make.

There is also a product called Paw-Paw which you can look at on the internet + has twenty years of research with excellent results.

Victoria BC has a health food store which delivers for free and has very knowledgeable staff – it’s called the vitamin shop www.candianvitaminshop.com 1-888-386-1211.

Organic MSM with no filler (organic sulfur) and the contact is Ron 1-604-874-7855 and rjordans@telus.net

Blue green algae from Klamath Lake seems to be working well. 888-800-7070 www.E3Live.com

Acupuncture is very important because it builds your immune system.

Quantum touch, healing touch, Joh rei; be accepting all forms of natural loving healing.

Exercise in anyway you possibly can. SEXERSIZE is definitely recommended.

Be accepting love, healing, and good energy. |Learn to accept and know that you deserve it! You will find very unusual ways to give back

This is all I can think of right now but I will send more information when I can think more clearly. Big blessings and health.

Amor y paz

Sharone

__,_,___

RECIPE - Loaded Faux-tato skins

2013-03-10T20:52:00.001-07:00

Makes 12 "skins"

Ingredients:

2 cups cheesy cauliflower puree (see below)
1 egg
1 cup shredded low-fat cheese
4 slices turkey bacon (Candian bacon or lean smoked ham can be substituted), cooked and chopped
2 Tbl chopped scallions
1/4 cup no-fat sour cream

Add the egg to your cauli-puree and mix well. Place about 2 tablespoons of mash into each greased muffin tin cup. I used a muffin top style pan but if you don't have one just go up the sides half way instead of to the top. Spread out the puree to about a half inch thickness on the top and sides. Too thin and it won't come out of the tin. Bake the cauli cups at 375 degrees (F) for 30 minutes until they dry out and firm up. If they are still too soft then add them back for a few more minutes. Take them out and using a butter knife, release them gently from the muffin tin and place on a greased cookie sheet. Fill with cheese and bacon and put back in the oven for 5 minutes or until melted. Garnish with sour cream and scallions or fresh herbs. So much cheesy, bacony goodness that you'll never miss the potatoes!

“Better than Potatoes” Cheesy Cauliflower Puree

Yield: 2 cups

Serving Size: 1/2 cup

Ingredients:

1 head of cauliflower
2 Tbsp heavy cream
1 Tbsp butter
2 ounces dubliner or other sharp cheese
salt and pepper to taste

Instructions:

Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high. Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference.

Original recipe from I breathe... I'm hungry... - http://www.ibreatheimhungry.com/2012/02/loaded-faux-tato-skins.html

Foods to Burn Fat

2012-04-27T17:27:00.000-07:00

It’s been said a million times by fitness experts and regular folks. I’m sure you’re tired of hearing it, but I’ll bet you feel the same way as I do: I hate to diet.

Being a “foodie” by nature makes my distaste for dieting even stronger. I love food, and I won’t deprive myself in any way. When I need to lose fat I simply add foods into my diet while I drop others out. So instead of having a sweet potato with a piece of lean beef I’ll eat broccoli with the beef instead. That way, I’m not eating less food (in terms of bulk) but I’m getting fewer calories and more nutrients.

And that, my friends, is the KEY to fat loss: feed your body fewer calories but more nutrients. You see, nutrients are all those magical little chemicals that are found in vegetables, fruits, and lean protein. Nutrients feed your metabolism while promoting health. The amount of nutrients in a half cup of fresh blueberries far exceeds what’s contained in a baked potato, and it has only a fraction of the calories.

When people go on a diet they end up starving their metabolism which, in turn, causes their body to hold on to every spare ounce of fat. This is a hard-wired protective mechanism that kept us alive back when food was scarce. Now that food is widely available, this metabolic shift is nothing more than a hinderance that keeps you from seeing your abs. Simply substituting a white carb (bread, pasta, potato) with a half cup of berries will help promote fat loss.

High fiber foods are even better. Fiber really is nature’s fat burner since foods that have plenty of it satisfy your cravings and stabilize your blood sugar. In essence, you’ll eat less and feel satisfied for longer periods just by adding the following foods into your diet. Replace any white carbs with the following and you will lose fat:

Black beans (15 grams per cup)
Quinoa (10 grams per cup)
Raspberries (8 grams per cup)

For example, have quinoa for breakfast instead of toast. At lunch, eat black beans instead of a white potato. For dinner, eat a cup of fresh raspberries for dessert and skip the pasta. These simple steps boost fiber, reduce total calories, and feed your metabolism the nutrients it needs to stay running strong.

Another trick is to add spices to your food. This boosts the flavor of your meal and since spices are the most nutrient-dense foods on the planet you’ll invariably boost your health along the way. Cinnamon and cumin, for example, are two of the best spices since they can help promote weight loss.

Breakfast is an especially important time to flood your body with nutrients so your metabolism will kickstart after going for hours without food. Here’s one of my favorite shakes to get lean.

Mix in a blender in 16 ounces of water:
1.5 scoops of protein powder (Sun Warrior protein is great)
1 cup fresh spinach
1 cup frozen mixed berries
2 teaspoons cacao nibs
1 tablespoon goji berries
1/2 teaspoon ground cinnamon

This shake is low in calories but it contains more nutrients than most people get in a day. And don’t worry about the spinach, you won’t even know it’s in there.

From Chad Waterbury - http://chadwaterbury.com/foods-to-burn-fat/

6 of the Healthiest Fish to Eat (And 6 to Avoid)

2012-04-27T13:48:00.000-07:00

You probably already know that you’re supposed to be eating fish twice a week. Fish are a lean, healthy source of protein—and the oily kinds, such as salmon, tuna, sardines, etc.—deliver those heart- and brain-healthy omega-3 fats you’ve probably also heard you should be getting in your diet.

But then there’s also this concern about sustainability—and choosing seafood that’s sustainable.

So, if you’re like me, you often stand at the fish counter a little perplexed: what’s good for me and the planet?

Fortunately, Seafood Watch, the program run by the Monterey Bay Aquarium, has combined data from leading health organizations and environmental groups to come up with their list "Super Green: Best of the Best" of seafood that’s good for you and good for the environment.

To make the list, last updated in January 2010, fish must: a) have low levels of contaminants—below 216 parts per billion [ppb] mercury and 11 ppb PCBs; b) be high in health-promoting omega-3 fats; and c) come from a sustainable fishery.

Many other options are on the program’s list of "Best Choices" (seafoodwatch.org). The Blue Ocean Institute (blueocean.org) also has sustainability ratings and detailed information.

6 of the Healthiest Fish to Eat

Here are 6 fish—that are healthy for you and the planet—that Seafood Watch says you should be eating.

Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia)
Many tuna are high in mercury but albacore tuna—the kind of white tuna that’s commonly canned—gets a Super Green rating as long as (and this is the clincher) it is "troll- or pole-caught" in the U.S. or British Columbia. The reason: smaller (usually less than 20 pounds), younger fish are typically caught this way (as opposed to the larger fish caught on longlines). These fish have much lower mercury and contaminant ratings and those caught in colder northern waters often have higher omega-3 counts. The challenge: you need to do your homework to know how your fish was caught or look for the Marine Stewardship Council (MSC) blue eco label.
Salmon (wild-caught, Alaska)
To give you an idea of how well managed Alaska’s salmon fishery is, consider this: biologists are posted at river mouths to count how many wild fish return to spawn. If the numbers begin to dwindle, the fishery is closed before it reaches its limits, as was done recently with some Chinook fisheries. This close monitoring, along with strict quotas and careful management of water quality, means Alaska’s wild-caught salmon are both healthier (they pack 1,210 mg of omega-3s per 3-ounce serving and carry few contaminants) and more sustainable than just about any other salmon fishery.
Oysters (farmed)
Farmed oysters are good for you (a 3-ounce serving contains over 300 mg of omega-3s and about a third of the recommended daily values of iron). Better yet, they are actually good for the environment. Oysters feed off the natural nutrients and algae in the water, which improves water quality. They can also act as natural reefs, attracting and providing food for other fish. One health caveat: Raw shellfish, especially those from warm waters, may contain bacteria that can cause illnesses.
Sardines, Pacific (wild-caught)
The tiny, inexpensive sardine is making it onto many lists of superfoods and for good reason. It packs more omega-3s (1,950 mg!) per 3-ounce serving than salmon, tuna or just about any other food; it’s also one of the very, very few foods that’s naturally high in vitamin D. Many fish in the herring family are commonly called sardines. Quick to reproduce, Pacific sardines have rebounded from both overfishing and a natural collapse in the 1940s.
Rainbow Trout (farmed)
Though lake trout are high in contaminants, nearly all the trout you will find in the market is farmed rainbow trout. In the U.S., rainbow trout are farmed primarily in freshwater ponds and "raceways" where they are more protected from contaminants and fed a fishmeal diet that has been fine-tuned to conserve resources.
Freshwater Coho Salmon (farmed in tank systems, from the U.S.)
Freshwater coho salmon is the first—and only—farmed salmon to get a Super Green rating. All other farmed salmon still falls on Monterey Bay Aquarium’s Seafood Watch "avoid" list for a few reasons. Many farms use crowded pens where salmon are easily infected with parasites, may be treated with antibiotics and can spread disease to wild fish (one reason Alaska has banned salmon farms). Also, it can take as much as three pounds of wild fish to raise one pound of salmon. Coho, however, are raised in closed freshwater pens and require less feed, so the environmental impacts are reduced. They’re also a healthy source of omega-3s—one 3-ounce serving delivers 1,025 milligrams.

6 Fish to Avoid

A number of environmental organizations have also advocated taking many fish off the menu. The large fish listed below are just six examples EatingWell chose to highlight: popular fish that are both depleted and, in many cases, carry higher levels of mercury and PCBs. The Environmental Defense Fund (EDF) has also posted health advisories on some of these fish at edf.org.

Bluefin Tuna
In December 2009 the World Wildlife Fund put the bluefin tuna on its "10 for 2010" list of threatened species, alongside the giant panda, tigers and leatherback turtles. Though environmental groups are advocating for protected status, the bluefin continues to command as much as $177,000 a fish. Bluefin have high levels of mercury and their PCBs are so high that EDF recommends not eating this fish at all.
Chilean Sea Bass (aka Patagonian Toothfish)
Slow-growing and prized for its buttery meat, Chilean sea bass has been fished to near depletion in its native cold Antarctic waters. The methods used to catch them—trawlers and longlines—have also damaged the ocean floor and hooked albatross and other seabirds. At present, there is one well-managed fishery that is MSC-certified. EDF has issued a consumption advisory for Chilean sea bass due to high mercury levels: adults should eat no more than two meals per month and children aged 12 and younger should eat it no more than once a month.
Grouper
High mercury levels in these giant fish have caused EDF to issue a consumption advisory. Groupers can live to be 40 but only reproduce over a short amount of time, making them vulnerable to overfishing.
Monkfish
This strange fish resembles a catfish in that it has whiskers and is a bottom dweller, but its light, fresh taste made it a staple for gourmets. The fish is recovering some after being depleted, but the trawlers that drag for it also threaten the habitat where it lives.
Orange Roughy
Like grouper, this fish lives a long life but is slow to reproduce, making it vulnerable to overfishing. As Seafood Watch puts it: "Orange roughy lives 100 years or more—so the fillet in your freezer might be from a fish older than your grandmother!" This also means it has high levels of mercury, causing EDF to issue a health advisory.
Salmon (farmed)
Most farmed salmon (and all salmon labeled "Atlantic salmon" is farmed) are raised in tightly packed, open-net pens often rife with parasites and diseases that threaten the wild salmon trying to swim by to their ancestral spawning waters. Farmed salmon are fed fishmeal, given antibiotics to combat diseases and have levels of PCBs high enough to rate a health advisory from EDF. Recently, however, freshwater-farmed Coho salmon have earned a Best Choice status from Seafood Watch. There is hope consumer pressure will encourage more farms to adopt better practices

http://caloriecount.about.com/blog/partners/6-healthiest-fish-eat-6-avoid-b565291?utm_source=newsletter&utm_medium=email&utm_campaign=newsletter_20120426&utm_term=title2
By EatingWell on Apr 25, 2012 06:00 PM in Healthy Eating
By Brierley Wright, M.S., R.D., EatingWell.com

Low Calorie Ingredient Substitutions

2012-03-11T00:02:00.001-08:00

Oil to Prevent Sticking
Non-stick cooking spray is the low calorie substitute that will keeping food from sticking to the bottom of your pans. Also, use as a substitute for the old grease-and-flour method when baking.
Butter or Oil for Baking
Applesauce or prune puree can replace up to half of the fat (butter, margarine, shortening, or oil) in baked goods such as cakes, brownies, quick breads, muffins, and cookies.
Sunsweet’s Lighter Bake, a product found in the baking aisle at the grocery store, can replace all of the fat and oil in baked goods recipes.

Oil for Marinades and Dressings
Flavored vinegars, such as balsamic, raspberry, and rice vinegar, add exciting flavor to salads and marinades, and are virtually calorie free!
Broths and stocks are also excellent alternatives for marinating meat and chicken.

Sour Cream
Plain, non-fat yogurt works great in casseroles, dips, dressings, as a topping, and anywhere else sour cream is usually used.

Eggs
Two egg whites or 1/4 cup egg substitute (such as Egg Beaters) can replace each whole egg.

Bacon
Turkey bacon, Canadian bacon, or lean smoked ham provides a lower-calorie substitute, retaining the smoky flavor that bacon is known for.

Light Cream
Combine equal parts 1% milk and evaporated skim milk, and use in cream soups and sauces.

Whole Milk
Reduced fat milk (2%, 1% or skim) makes a lower calorie alternative to full-fat whole milk.

Whipped Cream
Evaporated skim milk can be whipped with a little sugar and vanilla extract into a fluffy dessert topping (note: the milk and the beaters must be very cold, but not frozen, before whipping).

Sugar
Splenda is a sugar replacement product that performs well in sweets and baked goods, and is calorie-free. Use Splenda No Calorie Sweetener Granular for items like pie filling, cheesecake, and sweet sauce. Opt for the Splenda Sugar Blend for Baking in baked good such as cakes, brownies, and muffins. Although the Sugar Blend for Baking is half real sugar (therefore higher in calories), it provides a much more desirable outcome for baked goods than using the granular product. (Note: There has been some controversy over the safety of sweeteners such as Splenda. Depending on your personal preference toward sweeteners, you may or may not choose to use Splenda. About.com's Guide to Nutrition offers more information, about this sweetener.)

From About.com - http://lowcaloriecooking.about.com/od/lowcaloriebasics/tp/LowCalorieSubstitutions.htm

RECIPE - Skinny Mashed Cauliflower (instead of potatoes!)

2012-03-10T21:27:00.000-08:00

Prep Time: 15 minutes

Cook Time: 12 minutes

Ingredients

1 large head (~ 6 cups) cauliflower, cut into pieces ( if the head is small, you might need two)
1 (10 oz) can reduced-sodium chicken broth
3 tablespoon reduced-fat butter
3 tablespoons fat-free sour cream
2 tablespoons fat-free milk
½ teaspoons salt
Fresh ground pepper, to taste

Instructions

Add the cauliflower to a medium-size pot. Pour in chicken broth, cover and bring to a boil. Turn down to a simmer and cook until very tender, about 10-12 minutes.
Add the hot cauliflower to a large bowl. Mash well with a potato masher. Mash in the butter, sour cream, salt and pepper, until a smooth consistency.
Add to serving bowl and serve warm. This can be made a day before serving. Store covered in the refrigerator.

Makes 6 servings (½ cup each)

Healthy Benefit

Cauliflower is high in fiber, vitamin C and some iron.

Weight Watchers (old points) 1
Weight Watchers POINTS PLUS 2

SKINNY FACTS: for ½ cup serving
69 calories, 2.8g fat, 4g protein, 9g carbs, 4g fiber, 299mg sodium, 4g sugar

Original recipe from Skinny Kitchen - http://www.skinnykitchen.com/recipes/ow-carb-cauliflower-mashers-no-potatoes-necessary/

RECIPE - Baked Kale Chips

2012-03-08T14:24:00.001-08:00

Ingredients

1 bunch (about 8 oz) kale
1/2 to 2 tsp olive oil (just enough to barely coat the leaves)
Salt, to taste

Tips

Other greens can be used as well - spinach, chard, choy, collard greens, beet greens, mustard greens, turnip greens etc... Use your imagination!
Other Seasoning Ideas: seasoned salt - garlic, onion, celery, barbecue, mediterranean, etc.; seasoned pepper (with lemon is good); spices like chili poweder (with lemon is good), curry, Greek, Italian, etc.; nutritional yeast; parmesan cheese; tamari or soya sauce (with or without wasabi or hot sauce); lemon or lime juice; different flavoured vinegars (with or without salt) - cider, malt, balsamic, wine or create your own; flavoured oils - garlic, truffle, chilli, or create your own; dill pickle juice?
When using liquid seasoning it may take the chips a little longer to crisp up - keep a close eye on them...

Preheat Oven 300F. Wash the leaves well.
Dry them with paper towels. Or those who have a salad spinner can use it.
Tear the leaves from the hard stem and hard ribs. You can be meticulous and tear the leaves in uniform pieces or do a rough tear.
Place in a bowl and toss with the oil until just barely coated then add seasonings and toss until coated once again...
Arrange them on parchment paper lined baking sheets making sure not to overlap. Parchment paper is especially useful when using liquid seasoning.
Bake them for around 15-20 minutes or until crisp. Keep a close eye on them so they don't turn brown (which the thinner leaved greens are more likely to do). Cool them for few minutes before enjoying these crunchy health bites.

They get pale green from the dark green once baked. Make sure to bake a huge batch, since they're quick and easy to make and they're very popular!

Original recipe from Chef In You - http://chefinyou.com/2012/02/oven-baked-kale-chips/

The Golden Rules

2012-02-19T14:52:00.000-08:00

Choose a wide variety of natural, unprocessed foods. A thoughtfully prepared whole foods diet will leave you feeling enriched, not deprived.
Buy organic - especially for the produce most heavily treated with pesicides as well as dairy products and meat.
Shop locally and eat seasonally. Check farmers' markets for produce at its peak, which will be more flavourful and healthful.
Think of fruits and vegetables in terms of the rainbow; if you eat a range of colours, you're assured of getting all the essential nutrients.
Limit salt intake; salt can increase your risk of hypertension and heart disease. Season with fresh herbs, spices, or lemon or lime juice instead.
Buy grains, nuts, and seeds in bulk, from a store with a rapid turnover, and replenish often.
Choose cooking oils that contain "good" monounsatrated and polyunsaturated fats, such as olive oil and neutral-flavoured canola r safflower oil.
For cooking, use organic, low-sodium broth in cartons, or make chicken and vegetable broth from scratch and freeze small batches.
Plan ahead and shop wisely. If a salad calls for half a package of tofu, use the rest in a stir-fry.
Fill halv you rplate with vegetables, one quarter with whole grains, and one quarter with lean protein.

From the book Power Foods from the editors of Whole Living magazine.

RECIPE - Oven-Roasted Herbed-Vegetable Chips

2011-12-30T18:11:00.000-08:00

Ingredients

4 spray(s) olive oil cooking spray, (5 one-second sprays per serving)
1 medium uncooked zucchini, sliced crosswise into 1/8-inch-thick slices
1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
2 small uncooked sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
2 large uncooked carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices
1 tsp kosher salt, or to taste
1 tsp fresh oregano, or to taste

Instructions

Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.

Place zucchini and squash in a single layer on one baking sheet. Place potato and carrots on other sheet in single layer. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. (Note: Use a mandolin to evenly slice vegetables if you have one.)

Roast for 1 hour and then rotate trays. Roast for 1 1/2 to 2 hours total, or until chips are crisp and dry. Yields about 1/3 cup per serving.

Notes

To keep chips crisp, store in an airtight container or zip-top bag for 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for 10 minutes at 250ºF.

PointsPlus™ Value: 2
Servings: 4
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy

From WeightWatchers'.ca http://www.weightwatchers.ca/food/rcp/index.aspx?recipeid=91191

Microwaved Water - See What It Does To Plants

2011-12-30T17:48:00.000-08:00

Below is a science fair project. In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference.

I have known for years that the problem with microwaved anything is not the radiation people used to worry about, It's how it corrupts the DNA in the food so the body can not recognize it. So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast.

Think of all the mothers heating up milk in these "Safe" appliances. What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killed them when the blood went in dead. But the makers say it's safe. Never mind then, keep using them. Ask your Doctor I am sure they will say it's safe too. Proof is in the pictures of living plants dying.

Remember You are also Living. Take Care.

FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
A. R. E. C.. Research Operations
TO61-7R10/10- 77F05
RELEASE PRIORITY: CLASS I ROO1a

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

Ten Reasons to Throw Out Your Microwave Oven

Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [depolarizing or de-magnetizing the brain tissue].
The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
The effects of microwaved food byproducts are residual [long term, permanent] within the human body.
Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Have you tossed out your microwave oven yet?

After you throw out your microwave you can use a toaster oven as a replacement. It works well for most and is nearly as quick.

From Real Raw Food http://www.realrawfood.com/article/microwaved-water-see-what-it-does-plants

Spices That Will Keep You Healthy - 10 immune system-boosting spices

2011-12-15T17:26:00.000-08:00

Think your spice rack is just for adding flavour to your culinary creations? Think again. Herbs and spices are packed with health benefits, from killing bacteria and fighting colds to dulling pain and even having anti-aging properties. We asked Dr. Kira Schmid; board certified naturopathic doctor and associate director of scientific affairs at Life Extension, which herbs and spices will help us stay healthy through the season.

Ginger: This versatile spice is derived from the root of the plant, and has been found to possess antibacterial, anti-inflammatory, fever-reducing and pain-relieving properties. Ginger is also a natural remedy for nausea and vomiting.
Rosemary: Rosemary has strong antioxidant properties, and research shows that rosemary extract has both antibacterial and antifungal properties. Preliminary research also suggests that the relatively high level of carnosic acid found in rosemary may help reduce the risk of Alzheimer’s disease and stroke.
Garlic: This versatile (and flavour-packed) kitchen staple has a wide array of health benefits, ranging from cardiovascular protection to immune stimulation. During the cold and flu season Schmid suggests taking either a clove of fresh garlic or a supplement daily since it has been demonstrated to significantly reduce both the number and duration of colds.
Oregano: The leaves of this nutrient-dense herb contain calcium, vitamin C, beta carotene and omega-3 fatty acids. The oil of this herb has antimicrobial and antiviral activity and is known to be a good cold and flu fighter.
Clove: The oil from this warm, aromatic spice is approved in Germany as a topical analgesic (pain killer) and antiseptic. Not only do compounds in this spice offer antibacterial and antifungal benefits they also help fight the aging process.
Basil: The oils derived from basil have been shown to be effective against various bacteria in a laboratory setting. Basil also contains apigenin, a bioflavonoid present in leafy plants and vegetables, which may help the immune system fight cancer.
Hot peppers: The hot and spicy cayenne pepper has many health benefits. Topical creams containing capsaicin (the component that gives hot peppers their heat) are known to reduce lower back pain, and adding cayenne powder to foods can help clear nasal congestion.
Thyme: Thyme is a traditional cough remedy and continues to be used in Europe for this purpose. Used in the form of a tea, syrup or steam inhalation thyme may be beneficial for bronchitis. The active component of thyme, thymol, is also found in a variety of mouthwashes to reduce oral bacteria and plaque build-up.
Turmeric: The active ingredient in turmeric is curcumin, known to have anti-cancer and anti-inflammatory properties. Since curcumin inhibits the inflammatory pathways in the body, it can also be effective against the aches associated with arthritis or even relieving a head cold.
Coriander: Not just for use in Mexican cooking, cilantro (the leaf of the coriander plant) is effective against the salmonella bacteria and the seeds are traditionally used as a digestive aid.

From sweetfit http://www.sweetspot.ca/SweetFit/living_well/49753/spices_that_will_keep_you_healthy/

Pump Up Your Immune System

2011-12-07T16:46:00.000-08:00

Your immune system does much more than help you recover from a cold or the flu. It is an awesome network that involves defender cells, lymph nodes, and bone marrow. It is a warning system, garbage collection-clean up service, an antibody manufacturing plant, and a delivery and information network.

This system has the miraculous ability to locate and destroy all substances that are not a part of your human body. The number of "anti-nutrients", which are food chemicals that antagonize the nutrients in our bodies, has increased dramatically over the past 50 years. As human beings eat more nutrient-poor, GE and GMO foods, refined foods, and diet sweeteners, the nutrients needed for proper immunity become less available. Many chemical food additives deplete these necessary nutrients. When we come into contact with mutated viruses and bacteria, such as the E.coli strain 0104, and radiation, a healthy immune system can properly do its job defending your state of health.

Your immune system will function its best when you remove or minimize any factors that are harmful, and utilize those that are beneficial. This is not complicated or expensive. It is based on common sense, moderation, and balance.

Basically, eat organic and natural foods, mostly raw when possible, drink purified water all day every day, and avoid ALL man-made food chemicals, preservatives, artificial sweeteners, and GE foods.

Man-made food chemicals, preservatives, artificial sweeteners, and GMO foods influence nutritional deficiencies, which make it easier for bacteria and viruses to invade. Once bacteria or viruses get established inside of the body, a depressed immune system increases susceptibility to secondary infections, and this slows health recovery. Eating real foods - all natural foods - and taking the proper vitamin and mineral supplements can boost immunity and build resistance to invaders.

The more processed our food gets with synthetic chemicals, the more advanced, adverse reactions we have, and the sicker we get, the more drugs and antibiotics we need. The more antibiotics we use, we more food allergies and IBS we experience. When the number of acidophilus and bifidus bacteria becomes too low due to antibiotic overuse and foods that are genetically engineered to include antibiotics, we develop even more food intolerances.

Here are some suggestions on how to support your immune system:

Avoid ALL GM, GE and GMO foods;
Reduce your intake of refined sugar and fat;
Avoid margarine and hydrogenated oils;
Increase your intake of omega-3 essential fatty acids found in flax oil, salmon, mackerel, herring, sardines and trout;
Take a perle of evening primrose oil daily for omega-6 oil, gamma-linolenic acid (GLA);
Avoid white bread and refined flour;
Avoid all diet sweeteners;
Add fiber to your diet through fruits, raw veggies, nuts, seeds, legumes, and whole grains;
Avoid pastries, doughnuts, French fries, chicken nuggets, candy, and sugar-free gum/condiments;
Eat several small meals a day as opposed to three large meals;
Reduce your intake of all colas and carbonated drinks;
Supplement daily with a quality multi-vitamin and trace mineral from the health market;
Supplement with extra vitamin C from ascorbic acid daily;
Add other antioxidants such as beta-carotene, vitamin E and selenium at least three to four times a week;
Get plenty of rest and regular, mild exercise.

Hum, seems simple to me. Isn't this what our parents and grandparents did? Where did we go wrong?

From Dr. Janet Starr Hull Alternative Health & Nutrition http://www.janethull.com/newsletter/0611/pump_up_your_immune_system.php

9 Essential Oils with Huge Health Benefits

2011-11-19T17:29:00.000-08:00

Peppermint
The bright scent of peppermint does more than freshen your breath: It is also used to soothe nausea and other stomach issues, help stop itching, and cool overworked muscles (thanks to the menthol).Add drops of peppermint oil to a bowl of hot water and breathe in the steam to fight congestion, or rub diluted oil into sore muscles. And that’s not all: Peppermint is a key ingredient in oil mixtures that fight PMS, act as an all-natural alternative to VapoRub, cool sore throats, and quiet headaches — and it’s often credited with increasing concentration, so ideal for a mid-afternoon alternative to coffee pick-me-up.

Lavender
For Anita Boen, who runs an organic farm that provides herbs and oils to upscale spas, lavender is a go-to oil for almost any situation: Not only is it one of the few oils that is gentle enough to use undiluted, it’s a “virtual first aid kit in a bottle.”The antibacterial properties allow it to fight germs (which is why it’s also such an important ingredient in many all-natural cleaning products for home and body), and, like peppermint, it’s often credited with aiding digestion and helping fight headaches.

Lavender oil’s soft scent is said to help calm the nervous system, improve sleep quality, combat joint pain, and fight everything from urinary disorders and respiratory problems to high blood pressure and acne.

Sesame
Sesame oil may be best known for its moisturizing qualities, which make it a favorite ingredient for hair and skin treatments.But the health benefits go beyond beauty: Sesame oil has a slight SPF factor, contains fatty acids believed to lower stress and blood pressure, and has been shown to help slow the growth of cancer in cells.

Rose
This rose by any name will smell as sweet: Look for it labeled as Rose Otto, rose oil, or rose essential oil, and choose oils produced in Bulgaria and Turkey for the highest quality. These slightly-distilled oils won’t have the strong scents of oils used for perfumes, but they are more popular with aromatherapists. Nature’s Gift calls rose oil “the ultimate woman’s oil,” because it has a reputation for improving hormone balance, treating PMS and menopause, counteracting problems in the bedroom, and improving the look and health of your skin.

Geranium
Planet Green suggests including geranium oil as an ingredient in a PMS-fighting solution, but it’s also well-known for its astringent properties — which allow it to refresh skin — and its styptic aspects, which calm inflammations and stop hemorrhaging.You can also use geranium oil to treat acne, and oily skin, boost circulation, and decrease bloating. The oil can reduce the appearance of scars and blemishes, get rid of body odor, and contract blood vessels to diminish the appearance of lines and wrinkles.

Pine
The sharp tang of pine oil may call up Christmas trees and rugged aftershaves, but this tree’s needles also offer antiseptic, antibacterial, and analgesic properties that make it a favorite of holistic health experts.Pine oil is said to help treat skin issues — including psoriasis, eczema, and pimples; speed up metabolism; act as an antidote to food poisoning; ease joint pain and arthritis; kill germs; and battle respiratory problems that go along with cough and cold season.

Clove
Spicy clove oil is one of the main ingredients in Tiger Balm, an all-natural remedy said to temper hangover headaches — but holistic health practitioners find other uses for it, too.It’s a popular choice for dental issues, including tooth and gum pain, and some sites recommend using it for bad breath (although whether you’d rather have your breath smell like cloves is up to you).

Clove oil is also antiseptic, so diluted versions can treat bug bites, cuts, and scrapes; other suggested treatments help clear up earaches, digestion problems, nasal congestion, stomachaches, and headaches. As an added bonus, it’s an aphrodisiac — and therefore a popular form of stress relief.

Black Pepper
It might not be as sweet-smelling as the more floral entries on this list, but black pepper oil still has its place in your natural health arsenal.Pepper had its day as one of the world’s most valuable spices, in part because of its healing properties, which include aiding digestion, undoing cramps and convulsions, warming muscles to ease joint pain and arthritis, and curing bacterial infections.

Lemon Balm
Lemon balm essential oil, also known as Melissa essential oil after the plant’s Latin name, Melissa officinalis, doesn’t look like much, but it has plenty of benefits. It’s an antidepressant, it keeps your nervous system working smoothly, it calms anxiety and inflammation, it counteracts insomnia, it heals ulcers, it fights bacterial infections, and has been credited with treating herpes, headaches, and high blood pressure.

From Care 2 Make a Difference http://www.care2.com/greenliving/9-essential-oils-with-huge-health-benefits.html

Health Risks Of Poor Oral Health

2011-11-19T17:05:00.000-08:00

Gum disease is an inflammation of the gums, which may also affect the bone supporting the teeth. Plaque is a sticky colourless film of bacteria that constantly builds up, thickens and hardens on the teeth. If it is not removed by daily brushing and flossing, this plaque can harden into tartar and may contribute to infections in the gums.

Left untreated, gum disease can lead to the loss of teeth and an increased risk of more serious diseases, such as respiratory disease. The bacteria in plaque can travel from the mouth to the lungs, causing infection or aggravating existing lung conditions.

There is also a link between diabetes and gum disease. People with diabetes are more susceptible to gum disease and it can put them at greater risk of diabetic complications.

Studies are also examining whether pregnant women with poor oral health may be at a higher risk of delivering pre-term, low birth weight (PLBW) babies than women with good oral health. Babies who are pre-term or low birth weight have a higher risk of developmental complications, asthma, ear infections, birth abnormalities, behavioural difficulties and are at a higher risk of infant death. Even though this research is ongoing, it is still important for pregnant women to take care of their gums and teeth.

From Health Canada http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/life-vie/dent-eng.php

Low Carbon Diet

2011-11-19T16:52:00.000-08:00

From http://youtube.com/

Ayurveda & Doshas

2011-11-19T15:41:00.000-08:00

Ayurveda is the 5,000 year old “Science of Life” from India. It is the art of living in harmony with nature. Ayurveda gives us tools for living that we can apply to every aspect of our lives. We start by knowing our dosha, or Ayurveda mind & body type. Once you know your dosha, or Ayurveda mind & body type, you’ll know so much more about yourself! And isn’t that what life is all about? Self knowledge, self discovery. Whether you are a Vata, a Pitta or a Kapha, you will find valuable information about diet, exercise, and lifestyle recommendations. You can use your newfound knowledge to improve your relationships, your parenting skills, and to help find your best career path.

To find out your dominant dosha, take the Dosha Quiz - http://www.whatsyourdosha.com/quiz/

VATA

Vata-type people are generally thin and find it hard to gain weight. Because of this, Vatas have very little energy reserve and can tire easily and get themselves out of balance. Vatas need to get sufficient rest and not overdo things, stay warm, and keep a regular lifestyle routine.

The Vata dosha controls all movement in the body, including breathing, digestion, and nerve impulses from the brain. When Vata is out of balance, anxiety and other nervous disorders may be present. Digestive problems, constipation, cramps, and even premenstrual pain usually are attributed to a Vata imbalance.

The most important thing to know about Vata is that it leads the other doshas. Vata usually goes out of balance first, which causes the early stages of disease. More than half of all illnesses are Vata disorders. Balancing Vata is important for everyone, because when Vata is in balance, Pitta and Kapha are generally in balance as well.

PITTA

Pitta-type people are generally of medium size and well proportioned. They have a medium amount of physical energy and stamina. They also tend to be intelligent and have a sharp wit and a good ability to concentrate. Fire is a characteristic of Pitta, whether it shows up as fiery red hair or a short temper. Since Pittas' body temperature is generally warm, Pitta types can go out of balance with overexposure to the sun. Their eyes are sensitive to light. They are ambitious by nature but also can be demanding and abrasive.

Pitta types are known for their strong digestion but should be careful not to abuse it. Their heat makes them particularly thirsty, and they should take caution not to douse their agni, or digestive fire, with too much liquid during meals. Pitta dosha leads us to crave moderation and purity. We rely on Pitta to regulate our intake of food, water, and air. Any toxins, such as alcohol or tobacco, show up as a Pitta imbalance. Toxic emotions such as jealousy, intolerance, and hatred also should be avoided to keep Pitta in balance for optimum health.

KAPHA

Kapha-type people tend to have sturdy, heavy frames, providing a good reserve of physical strength and stamina. This strength gives Kaphas a natural resistance to disease and a generally positive outlook about life. The Kapha dosha is slow, and Kapha types tend to be slow eaters with slow digestion. They also speak slowly. They are calm and affectionate but, when out of balance, can become stubborn and lazy. They learn slowly, with a methodical approach, but also retain information well with a good understanding of it.

Kapha dosha controls the moist tissues of the body, so a Kapha imbalance may show up as a cold, allergies, or asthma. This is worse in Kapha season, March through June. Cold and wet weather aggravates Kapha. They should not dwell in the past or resist change. They need lots of exercise and need to be careful not to overeat. Kaphas need stimulation to bring out their vitality. Kapha dosha teaches us steadiness and a sense of well-being.

From What's Your Dosha? http://www.whatsyourdosha.com/

Spice It Up!

2011-11-19T15:22:00.000-08:00

EUROPEAN HERB & SPICE MIXES

Greek Seasoning
2 teaspoons salt, 2 teaspoons dried oregano, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon cornstarch, 1 teaspoon pepper, 1 teaspoon beef-flavored bouillon granules, 1 teaspoon dried parsley flakes, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg

Italian Seasoning
Equal parts basil, marjoram, oregano, rosemary, sage, and thyme

Herbes de Provence
Combine four parts thyme plus four parts summer savory, two parts lavender, and one part rosemary

ASIAN HERB & SPICE MIXES

Chinese Five-Spice Powder
Combine equal parts Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves, and fennel, all ground

Hunan Blended Spices
2 tablespoons toasted sesame seeds, 1 tablespoon ground Szechwan peppercorns or lemon pepper, 1 tablespoon garlic powder, 1 tablespoon ground ginger, 1 tablespoon dried cilantro, 1/2 tablespoon cayenne pepper, 1/2 tablespoon mustard seed

Gomashio (sesame salt)
Toast 1 cup sesame seeds, grind with a mortar and pestle, then add 1/4 cup salt

Shichimi Togarashi
Combine equal parts szechuan peppercorns, sesame seed, hemp seed, poppy seed, dried orange peel, crushed roasted nori, and crushed dried hot chile peppers

INDIAN HERB & SPICE MIXES

Garam Masala (Indian sweet spice mix)
2 parts ground cardamom + 5 parts ground coriander + 4 parts ground cumin + 2 parts ground black pepper + 1 part ground cloves + 1 part ground cinnamon + 1 part ground nutmeg

Curry Powder
Combine equal parts ground coriander, ground cumin, ground pepper, turmeric, and ground ginger OR
4 parts ground coriander + 2 parts ground cumin + 2 parts ground tumeric + 1 part ground ginger

Chat Masala
Roast in a pan one tablespoon coriander seeds and two tablespoons cumin seeds, then grind them along with two tablespoons black peppercorns, one tablespoon crushed dried red chile peppers, one tablespoon amchoor powder, and one tablespoon salt

HISPANIC HERB & SPICE MIXES

Taco Seasoning
To make enough for 1 pound of beef, combine 1 teaspoon salt, 1/2 teaspoon chili powder, 1/4 teaspoon each pepper, cumin, and oregano, and a pinch of crushed red pepper

Menudo Spices
Combine two parts oregano, two parts onion flakes, one part coriander seed, one part cumin, and one part crushed red chili pepper.

MIDDLE EASTERN HERB & SPICE MIXES

Hawaij
5 teaspoons ground black pepper, 5 tablespoons ground cumin, 2 tablespoons ground cardamom seeds,
3 teaspoons ground tumeric, 2 teaspoons ground coriander seeds

Zaatar
1 cup sumac, 2 cups roasted ground sesame seeds, 1/2 cup dried ground thyme, 2 tablespoons dried leaf oregano, 2 tablespoons dried leaf marjoram, 2 tablespoons dried leaf savory, 1 tablespoon salt, or to taste (optional)

From The Cook's Thesaurus: http://www.foodsubs.com/Spicemix.html