Friday, November 27, 2009

Thursday, November 26, 2009

What Truly Matters Most

Today, millions of people are celebrating one of my favorite holidays, Thanksgiving. (Easter is number one.) My husband, Dean, usually cooks up the best meal for Thanksgiving. We order a turkey from D'artagnan and I take the "day off" to reflect on much I am grateful for.

Thanksgiving is a perfect time to reflect on past, present and anticipated future appreciations of what truly matters most in life, especially with family and friends.

If you find yourself worried about the economy and how it may be affecting your health, think of it as a motivating factor to become more independent financially and take better care of yourself. You'll be glad you did.

Wishing everyone a Happy Thanksgiving!


Saturday, November 7, 2009

How much can you take?

A new way of eating is not a "diet" it is a new way of life. You can go on the way you have been and feel the way you have been, or embrace a new concept in daily habits and feel a whole lot better! This is an excerpt from World and thought it was highly valuable in sharing.

Dr. Richard Schulze on Healing and Responsibility:


Many people spend 30 or 40 years killing themselves with cigarettes, beer, wine or whiskey, coffee, black tea or soft drinks, high fat, sugar and low-fiber diets, junk food, no exercise, negative television and a bad attitude. These same people then worry if a herb may hurt them, if they are getting enough protein on a vegetarian diet or if they can physically take a health routine.

Get real!

You're lucky to be alive after what you have done. I have always found that a person's breaking point is about a million times past where they think it is. Most people who are taken hostage, starved and given forced labor end up healthier. Maybe you should consider getting kidnapped by a hostile government.

Friday, November 6, 2009

Apple Butternut Squash Soup

This soup recipe was found on the Vita-Mix website. A great tasting fall soup recipe to share. If you don't already own a Vita-Mix, I highly recommend it. Call 800-848-2649. You will get free standard shipping by using code: 06-004632

Yield: 5 cups (1.2 l)
Speed: Variable to High Time: 5-6 minutes

3 cups (420 g) butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1/4 small onion
1/2 garlic clove, peeled
10.5 ounces (315 ml) low sodium vegetable, chicken, or beef broth
1/4 cup (30 g) whole wheat flour
1/4 teaspoon thyme
1/8 teaspoon salt
1 large apple, quartered

1. Steam squash in a steamer or microwave. Saute onion and garlic in oil until onion is clear and tender. Set aside. 2. Place chicken broth, flour, thyme, salt and into the Vitamix container and secure the lid. 3. Select Variable 1. 4. Turn machine on and quickly increase speed to Variable 10, then to High. 5. Blend for 5-6 minutes or until mixture starts to thicken. 6. Reduce speed to Variable 5 and remove the lid plug. 7. Carefully add squash, onion mixture and apple to the Vitamix container and replace the lid plug. 8. Increase speed to Variable 10, then to High. 9. Blend for an additional 30 seconds. Serve immediately.

Note: Serve with sour cream or yogurt.

Thursday, October 29, 2009

Amrit Kalash, MAK-4 & MAK-5

I’ve been doing a lot of research recently on anti-oxidant’s and everyone seems to have their own idea of what’s best and why.

It’s certainly easy to get information overload when compiling research these days, since there is so much available information out there. Nevertheless, that is what I do and pass on the information to you to save time, trouble and money discovering just what is the “deal” on certain things.

Regarding anti-oxidants, it seems like it’s the new “buzz” word. Every MLM I’ve come across, especially most recently , has shiny glossy photos in their catalogues of healthy food telling you they’ve got it all in that one little bottle you drink daily!...and that their high ORAC (oxygen radical absorbance capacity) value, etc. is higher than the other one.

I think they’re all good, some are better than others. But what I’ve found to be the best is something called Amrit Kalash. Even Deepak Chopra talks about Amrit Kalash and endorses it, but that’s not why I say try it. I have seen the research on this product and it is truly amazing and well worth having in your cupboard and taken faithfully daily.

Amrit’s gifts are many: Enhance longevity, boost memory, sharpen intellect, lend a glow and aura to the skin, improve the quality of the voice, make speech more effective, increase the stamina of the senses, keep the body and mind youthful.

I’ve read about its anti-platelet aggregating capabilities (good for anyone over 40) and there’s a whole section dedicated to it in the Waking the Warrior Goddess book about fending off breast cancer.

I’ve never been an “auto-ship” type of gal, but this product is worth an “auto-ship” and the manufacturers have made it affordable as well. (less than $3.00/day)

Boost your immunity, look younger and healthier with this two-part synergistac Ayurvedic 5000 year old formula by calling (800) 255-8332 and ask for the Club Combo 2: Ambroisa Tablets and Nectar (paste or tablets) . Be sure to let them know your discount code: HP-195

I’m sure there are other anti-oxidents that may be “similar”, but none that have produced the proven health benefits that Amrit Kalash have.


Tuesday, October 27, 2009

Very Important Message

"The New 'Twilight Zone' --Obama Declares Swine Flu Emergency"

Please go to:

to learn more.

Sunday, October 18, 2009

Stabilize Blood Sugar Levels with Cinnamon Water

One way to help reduce choloesterol and stabilize blood-sugar levels is to crunch a whole cinnamon stick with a rolling pin. Then add the broken chips to 1 quart of water and simmer for 10 minutes. Strain and serve warm or at room temperature.

Drink throughout the day. Especially tasty and useful for those that don't like the taste of "straight" water.

Thrifty way to detox...with JEERA Water

There are many detox's on the market. I've tried most of them, like many other people. is one of my favorite.

I recently came across a detox /digestion aid (resource: Yoga Journal, Nov. 2009 issue) you can make easily in the kitchen yourself that helps flush the toxins from the body and is very economical.


Set a stainless steel pot on a burner and turn on the heat. Scatter 1/2 teaspooon whole CUMIN seeds into the dry pot. They will release their woody, fiery smell. When their color darkens slightly (about 10 seconds) . Add 1 quart of water adn bring to a boil; boil 3 minuts. Strain and serve warm or at room temperature.

JEERA in Hindi, stimulates the digestion and cumin naturally flushes toxins from the body.

You can drink herbal infusions just as you would regular water: Carry a bottle with you and sip all day.

Saturday, October 17, 2009

About Diabetic Neuropathy

The main reason that many diabetics are susceptible to sensory neuropathy is that their peripheral nerves are swollen. Sugar such as glucose enters into the nerve to give it energy. Glucose is then converted to another sugar called "sorbitol". Sorbitol's chemical nature makes it attract water, causing water to be drawn into the nerve, causing diabetic nerves to swell and become pinched or compressed against the adjacent tendons. This compression of the nerve will cause tingling and numbness, similar to the feeling you get after crossing your legs for long periods and then attempting to straighten them out.

This Neuropathy Prevention and/or Curing Protocol is for people who are ready to take the full responsibility for their own health.

"The person who says it cannot be done should not interrupt the person doing it."Chinese Proverb.

The protocol incorporates lifestyle change, and implements healthy diet, body cleansing, exercises and different traditional and natural therapies.

Remember: There is always something that can be done!

The first thing to do is to change your mood. If you are depressed, if you are unhappy, you can not be healthy. Advice: start with the Laughing Cure!

Laughing provides us with the natural inner massage, and through change of mood it can account for up to 30% of cure!

Find anything that makes you laugh and laugh as much as you can, as often as you can.

Here's a headstart:

The Laughing Yogi! Laugh along and I bet you already feel better.

Thursday, October 15, 2009

Vata Churna - Calming Spice Mix

Suggested Uses
1. Vata digestion problems (constipation, irregular appetitie, flatulence, pain, distention, gurgling)
2. Anxiety relief
3. Stress relief

Enlivens the six Ayurvedic tastes considered essential for balance

To order your own private stash. Call toll free 800-255-8332and receive 10% off when you give code #HP 0309.

Sauted in ghee (clarified butter) and add mixture to yoru cooked dishes.
Add to soups, stews and sauces as they cook
Keep on the table and add to prepared dishes at every meal.
Sprinkle over prepared vegetables or rice at the table.
Mix in oil as a salad dressing.
Sprinkle on popcorn for a gourmet treat.

Especially useful in cold dry weather, and for people with a Vata constitution or a Vata imbalance.

Cumin, Ginger, Fenugreek, Turmeric, Turbinado Sugar, Salt and Asafoetida in a rice flour base.

To order your own private stash. Call toll free 800-255-8332and receive 10% off when you give code #HP195-0309.

Do you need to balance your Vata?

My what? See below for signs of Vata imbalance:

- irregular digestion; sometimes strong and sometimes weak
- sleep is light or is easily interrupted or disturbed
- tendency for dry skin
- easily fatigued
- tendency to be constipated or have intestinal gas
- feeling anxious and/or worry too much
- underweight and/or have difficulty gaining weight?
- cold intolerance

What to do about it? Keep a calming, regular routine.

Here are some tips:
- go to bed early. (before 10pm)
- eat meals at the same time every day
- have regular elimination
- keep warm in cold weather
- drink plenty of warm liquids
- avoid stimulants (caffeine)
- favor sweet, sour and salty foods (Sweet: Sugar, milk, butter, rice, breads, pasta)(Sour: Yogurt, lemon, cheese)(Salty: Salt)

Vegetables to consider: Beets, carrots, asparagus and sweet potatoes. (cooked)

Wednesday, October 7, 2009

Dal with spices

Saute 1 chopped onion with 4 cloves minced garlic, till brown. Set aside.

Cook 1 cup dal with 3 cups water. Bring to a boil. Add 3/4 tsp. Tumeric, 3/4 tsp. Garam Masala and 3/4 tsp. Vata Churna. Cook over med. heat for 15 minutes. Add Garlic and clove mixture. Cook another 5 minutes. Take 2/3 of mixture and puree in blender at high speed. Add back to dal in pan and cook another 10-15 minutes until dal is soft and cooked through.

Note: you can make cous cous and add it to the cooked Dal mixture, for a very pleasing taste.

Chili paste sauce

Great on wraps and salads!

1/4 tsp fresh lime juice
3 Tbs. Creamy Almond Butter (NOT PEANUT BUTTER!)
3 Tbs. Tamari
3 Tbs. Honey
2 tbs. Chili paste
4 cloves garlic minced

Combine all ingredients in a blender and blend until desired consistency is achieved. Makes 1/2 cup.

If it gets too thick after the 2nd or 3rd day, just mix in a little lime and water to thin it to your desired consistency. The flavor should still be great!

Heartsmart Dressing

(adapted from Live Food, Live Bodies)

1/3 cup Flax Oil
1/2 cup Olive Oil
1/4 cup rice vinegar or apple cider vinegar
1 tbs honey
1 tbs fresh minced basil
1 tbs fresh minced tarragon
1 tbs fresh minced oregano
4 cloves garlic (I omit)
1 1/2 tsp Spike or Cajun seasoning
Dash black pepper

Directions: Blend in blender until liquified.

Note: You can substitute fresh parsley and cilantro in place of tarragon and basil

A Bite of Bitter?

By adding a bitter taste to your sald you awaken all the senses:

Fresh Basil, Fresh Cilantro, Fresh Dill, Fresh Mint leaves, Leeks (sliced thinly), Onions (white, yellow or red), Green oinions, Garlic, Organic Olives (pitted), Radish, Shallots, Fresh Chives, Capers

Looking for a "chew" to your salad?

Sometimes something chewy is good such as:

Short Grain Brown Basmati Rice, Cous Cous, Millet, Ancient Quinoa, Wild Rice or Pearl Barley, ,Lentils (Dal), Beans (Black or Navy), Potatoes (Red, white or yellow), Garbanzo Beans, Black Eyed Peas, Mung Beans (cooked)

Add that crunch to your salad!

Some people, like myself, like their salad a little crunchy. You can achieve this by adding one of the following to your salad.

Slivered almonds, Chopped Nuts (Filberts, walnuts, pecans, macadamia nuts), Seeds (Pumpkin or Sunflower), Chopped or slivered nori sheets

Salad Sweets

When making a complete salad you may want to add one of the following:

Avocados, Raisins, Shaved coconut, Dates, blueberries, Pomegranantes, Currants, Dried Cranberries, figs or apricots, Apples (any variety), Pears, Strawberries

Superfoods to add to your Salad

The list below are great additions to make your salad a "super-hero"!

Parsley, Sprouts (Alfalafa, Mung Bean, Adzuki, Lentil, Broccoli, Bean or sunflower)

Best Veggies for Salads

Listed below are good ideas for sprucing up the salad. Pick two or 3 that complement your greens and tastebuds.

Asparagus (steamed and sliced), Bell Peppers (Yellow, Red or Orange), Cabbages, sliced thinly (Red or Green), Green Beans (steamed and sliced), Jicama (julienned), Beets (julienned), Fresh peas, Brussel Sprouts (sliced very thin), Cauliflower (small flowerettes), Broccoli (small flowerettes) Carrots (julienned), Napa Cabbage (sliced thinly), celery (chopped or diced), Cucumber (sliced in cubes) Fennel (sliced thinly), Zucchini, Turnips, Tomatoes (plum, cherry, vine-ripe, or roma)

Which Salad Greens are best?

There are many types of salad greens. Personal preference is usually the rule of thumb. Here is a list of the most common greens available. You can mix two or three types with excellent results.

Romaine, Red or Green Leaf, Field greens (Baby or Regular), Cabbage (Red or Green), Butter Lettuce, Endive, Escarole, Arugula, Sprinach (Baby or Regular)

What's in your Cupboard?

Is your cupboard filled with canned, packaged, and processed foods? Cereals loaded with artificial colors, sugars, and additives? Hydrogenated oil-laden snack foods? Crisco oil? Wealth truely does not equal intelligence in this situation! I'll try to be gentle here.

This is what makes a difference.

A counter top displaying a juicer, high power blender, food processor, dehydrator, electric tea pot and a multi-grain rice cooker.

A refrigerator full of carrots, greens and veggies ready for juicing and/or salads. Soaked nuts ready to be made into milk.

Do your fruit bins hold only apples?

What's in your pantry? onions and potatoes (in separate bins?) Herbal teas from around the world?

Tuesday, October 6, 2009

Walnut Chai Drink

2½ ounce walnuts (a little less than a cup, depending on quantity of whole walnuts, soaked 1-2 hours, dried thoroughly
4 ounce coconut water (up to 5 ounces, depending on thickness preference)
1 tablespoon cacao powder, more to taste
a little more than 1/2 t agave, more to taste
¼ of a vanilla bean
¼ teaspoon cinnamon
1/4 t + 1/8 t cardamom seeds (or 1/4 t ground)
1/8 teaspoon garam masala
1/8 teaspoon ground ginger
pinch himalayan crystal salt

1) Add all ingredients to a blender, and start out the blender on low.
2) Use your spatula to scrape down the mixture, and then blend on high. You might also need to use the pulse mode for about 20 seconds in order to adequately grind up the vanilla bean.
3) Pour into a small mug or glass, and enjoy right away! This yogurt is best when it’s still slightly chilled.

Notes: This yogurt is assertively spiced, so spice it down if you like. You can substitute a combination of water and agave for the coconut water, but in my experience, the coconut water really elevates the recipe to another level!

Sardine Cilantro Spread

Great to ward off osteoporosis.

This full-flavored spread is great on a sandwich, as a spread for crackers or on celery, or substituted for tuna for a sardine salad. The whole portion provides a whopping 78 percent of your daily calcium needs.

1 can (about 4 3/8 ounces) sardines, with skin and bones, preferably water-packed
2 tablespoons extra virgin olive oi
l1 tablespoon fresh lemon juice
1 teaspoon Dijon-style mustard
1 minced scallion
1/4teaspoon sea salt
1/4cup chopped fresh cilantrofreshly ground black pepper

Drain the water from the sardines. Place sardines in a small bowl and break up with a fork. Add and mix in remaining ingredients.

Spicy Orange Quinoa

1 c quinoa (will yield roughly 2 c cooked)
1 c water2 medium carrots, diced
1/4 small, sweet white onion, diced
Juice & zest of 1 orange
1/8 t cinnamon
1/8 t cumin
1/8 t curry powder
1/4 t balsamic vinegar
1/2 t honey
Dash of salt
1 T olive oil
1/4 c raisins
Small handful of cilantro, finely chopped

Combine cinnamon, curry powder, cumin, balsamic vinegar, honey, and a small dash of salt in a bowl and whisk together until well combined. Add the diced carrots and stir until well-coated. Allow to sit for a few minutes so that the carrots absorb the flavors of the spices.R

Rinse the quinoa very well and cook in 1 c water and about 1/2 c freshly squeezed orange juice (if you have any remaining juice, set aside for later) along with a 1" piece of orange peel.

While the quinoa is cooking, chop the onion & cilantro and set aside. Heat a tablespoon of olive oil in a skillet over medium-high heat. When oil is thoroughly heated, add the spiced carrots and cook quickly until carrots just become tender. They should still have plenty of crunchy texture and not be mushy at all.

When quinoa is finished cooking, drain any excess liquid (if any) and remove the orange peel. Add the rest of the orange zest and spiced carrots with their juices. Next, add the diced onion, raisins, and finely chopped cilantro.

Mix together until everything is uniformly combined. Check for seasonings and adjust accordingly. If quinoa seems a bit dry, add any remaining juice.

Parsley Salad

 4 ounces (about 2 quarts) Italian parsley
 2 tablespoons fresh lemon juice
 2 tablespoons lemon zest
 6 tablespoons walnut oil
 2 teaspoons dark sesame oil
 1 teaspoon honey
 Salt and freshly ground pepper
 3 tablespoons toasted sesame seeds


Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.

In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

Honey Walnut Spread

2 cups (8 ounces) walnuts
3/4 cup honey
3/4 cup (about 4 ounces) dried pears, cut in 1/4-inch dice
2 teaspoons herbes de Provence, or mixed Italian herbs
1 teaspoon ground coriander
2 tablespoons finely grated orange zest
1 tablespoon orange juice
1 teaspoon lemon juice
1/8 teaspoon coarse salt
12 slices baguette-type French bread, (16 ounces), cut diagonally, about 1/2-inch thick
4 ounces (1/2 cup) plain goat cheese

Preheat the broiler of your oven.

Coarsely chop 1 cup of the walnuts; chop the remaining cup of walnuts finely. Place all the nuts in a large bowl and add the honey, dried pears, herbes de Provence, coriander, orange zest, orange juice, lemon juice, and salt. Beat vigorously until completely mixed; set aside.

Slice baguette on the diagonal into about 12 slices; place on a baking sheet. Cut the goat cheese into pieces; divide and place on top of the baguette slices. Using a knife, spread cheese uniformly on each baguette slice. Broil until cheese is just melted. (Broil about 4 inches from heat, just to warm the bread and soften the cheese - watch closely, this only takes a moment.)

Top each baguette slice with a spoonful of Honey Walnut Spread and serve immediately.

Makes 12 bruschettas.

Naxos Chickpea Salad

Chickpeas and couscous or rice combine to make complete protein, while fresh veggies add crunch and taste. Olives and optional feta cheese add Greek flair. If you can’t get away to Naxos, this is almost like being there.


1 cup uncooked couscous, rice, or orzo pasta
1 medium cucumber, seeded and diced
1 large ripe tomato, diced, with juice
1 red bell pepper, diced
1/2 medium red onion, thinly sliced
8 Kalamata olives, pitted and sliced
2 cups cooked or canned chickpeas, drained and rinsed
1/4 cup minced fresh Italian parsley
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice, or more, to taste
1 garlic clove, minced or pressed
Salt and freshly-ground black pepper, to taste
Romaine lettuce leaves, ripped into bite-sized pieces
2 ounces feta cheese, crumbled (optional)

1. Cook couscous, rice, or pasta according to package directions. If using couscous, fluff with fork. If using rice, be sure all the cooking liquid is absorbed so the rice is dry, not sticky. If using orzo, rinse cooked pasta in cool water and drain.
2. In a medium bowl, toss together cucumber, tomato, pepper, onion, olives, chickpeas, and parsley. In a small bowl, whisk together the olive oil, lemon juice, and garlic. Season to taste with salt and freshly-ground black pepper. Add dressing to vegetables and toss well.
3. On a serving platter, arrange the Romaine lettuce leaves, then mound the couscous, rice, or pasta on top. Cover with the mixed vegetables. Sprinkle with feta, if using, and serve.
Serves 4.

Macrobiotic Granola

5 cups rolled oats
· 1/2 cup raw sunflower seeds
· 1/2 cup raw pumpkin seeds

· ½ cup sesame seeds
· 1 cup pecan or walnut pieces
1 cup unsweetened shredded coconut
· ¼ cup ground flax seed
2 pinches sea salt

· 1 teaspoon cinnamon
· ½ teaspoon cardamom
· 1 tablespoon vanilla extract
· 2/3 cup unrefined sesame oil
· 1/2 cup brown rice syrup
· 1/2 cup maple syrup
or agave nectar
· 11/2 cups dried unsweetened blueberries, currants, or golden raisins (optional)


Preheat oven to 300’

Grind 1 cup of the oats in a food processor for about 45 seconds, or until they become small flakes. In a large mixing bowl, stir together seeds, nuts, oats, salt and spices.
Stir together wet ingredients and fold into dry ingredients until well combined. Spread on two large baking trays.

Bake for 35-45 minutes. Stir every 10 minutes for the first 30 minutes, then stir every 5 minutes until done. Halfway through baking, turn trays and switch racks in the oven. Granola should be uniformly golden brown, but it will still be sticky when you take it out of the oven.
Cool thoroughly on the trays, stirring occasionally.

Add dried fruit if desired, and store granola in airtight containers.

Makes about 2 quarts

Ginger Elixer

To fire up the digestive system.

1 3 to 4-inch piece of fresh ginger
4 to 6 lemons
1 cup purified water
¾ cup raw organic honey
¼ teaspoon black pepper

Cut the unpeeled fresh ginger into ½ inch pieces, run through juicer, make enough juice to equal one cup. Juice the lemons to make one cup of juice. With a wire whisk mix the water, honey and black pepper into the lemon ginger juice. Whisk until well blended. Store in pitcher or glass jar in refrigerator.

Cantaloupe Breakfast Soup

1 cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
1/4 teaspoon ground cinnamon

Peel, seed, and cube the cantaloupe.
Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

What's in the Gerson cupboard?

Staples for the " Conscious" cupboard.

Oatmeal (Organic, rolled)
Molasses (Unsulphured)
Brown Sugar (Raw)
Dried Fruit (Raisins, Apricots, Apples)

Tea (Peppermint, Chamomile)

Fruits (Apples - Granny Smith, Gala)

Veggies (Carrots, Watercress, Green Onions, Celery, Lettuce Greens, Cauliflower, Endive, Chives, Radishes, Green Peppers, Cherry Tomatoes

Dressing (Flax Seed Oil, Lemon Juice, Garlic)

Special Soup (Celery root, parsley, tomatoes, onions, leeks garlic potatoes)

Baked Potato, Sweet Potato

Fresh Rye Bread

Coffee - Organic, Light roast

Daily Juice Therapy
Carrot-Apple (3 carrots, 1 gala apple)
Green Juice (Swiss Chard - 1 leaf, Romaine Lettuce - 1/2 head, Red Cabbage - 2 leaves, Green Pepper - 1/3 medium, Watercress - 4 sprigs, Apple - 1 medium gala)