Dealing with the side effects of Chemotherapy is huge distraction from the business of doing what you should to support and expedite healing from cancer. You now have a whole new set of issues to treat, many of which can leave you feeling depressed and caught up in a downward spiral.
We had a little plumbing crisis last night. J did a couple of loads of laundry, his little girl took a shower and we used bathrooms all within the same hour or so.... Yikes! Our 35-year-old pipes couldn't handle it. While waiting for the plumber this morning, I had time to make a leisurely breakfast.
One of the classic breakfasts that is served in Lebanon is a Dill Omelet. Mom made an oven baked version that includes some flour, and was rich with dill and onions.Read More
I had a deep desire for Curry last night. Thankfully, I had a cauliflower in the fridge, so that worked out well. To recap a previous post dedicated to the wonderful, healthful properties of Turmeric (a main ingredient in curry)...Read More
We've now learned very clearly that we can't blame our 'genes' for our current or future health. What we are doing right now will decide our health in the next 5, 10, or 20 years. This isn't some mystical, vaguely probable statement.
What you are eating, and how you are living right now WILL determine if you live a healthy life or not... and could determine how long you live.
Growing up in a Mediterranean country influenced my eating preferences in such a way that I consumed more veggies and grains than the Average American. If there wasn't' a protein, a carb, a veggie dish and a salad at the table, my table was not complete. I did indulge in sweets, ate a lot of cheese and yogurt, and occasionally would include fried foods to my diet.
As I got older I tried to curb the sweets and fried foods. I have never been into rigorous exercise, preferring walks and dancing. Then stress took over for a few years. I got divorced, lost a sister to cancer, a brother in law two years later, got laid off after 14 1/2 years, and opened a Cafe in 2010 that needed my full-time presence 6 days a week.
A life lesson awaited me. I no longer have the luxury of dilly-dallying about what I should or shouldn't eat. It's all very clear, very black and white. I don't cheat because I can't afford to. My food, like your food, is my medicine.
Had I been on my current diet all those years, and taken the right supplements, I feel in my heart that I would have avoided this specific experience. The lesson would have come packaged some other way.
Don't get me wrong, I am grateful for the learning and tremendous eye-opening experience. It has now given me the ability to be of service to others going through Cancer, or wanting to do whatever it takes to help prevent it. A gift.
But please don't wait to have such a reason to take a good look at what you eat, and what your diet may be doing to your body and immune system.
“The amount of antioxidants that you maintain in your body is directly proportional to how long you will live.” - Richard Cutler M.D., Director Anti-Aging Research, National Institute of Health (NIH).
We know the things that lower our Antioxidant levels, and hence our immune system's ability to fight disease:
- Foods high in fat
- All simple carbs (flour, sugar, white potatoes, etc..)
- Exercise (you need more antioxidants than the average person if you exercise regularly)
7. Exposure to toxins
“Scientists now believe that free radicals are causal factors in nearly every known disease, from heart disease to arthritis to cancer to cataracts. In fact, free radicals are a major culprit in the aging process itself. By controlling free radicals, antioxidants can make the difference between life and death, as well as influence how fast and how well we age.”- Lester Packer, Ph. D.- Head of the Packer labs at the University of California at Berkeley. Dr. Packer, author of The Antioxidant Miracle, is regarded as the world’s foremost antioxidant research scientist.
If you are not including 6 - 7 servings of a large variety of organic high-antioxidant fruits and vegetables in your daily diet, limiting fats and protein, and avoiding simple carbs entirely, you are not reaching the optimal disease prevention state of health.
This may sound like a tall order, and because I know there may be days when I may not reach my goal, I take bio-available, pharmaceutical grade supplements that support my antioxidant and essential vitamin levels.
There was a time when humans ate to live. Those days are gone for most of us. Unfortunately, we've taken the 'eating for pleasure' too far. We are now surrounded by foods and food products that have very little to do with nutrition and good health. We are lured to create recipes that tantalize our taste buds and deal our bodies bolts of stress and inflammation.
Sugar, cream, butter, white flour, vegetable oils, frying, meats, canned foods, preservatives, food coloring... all stress the body, all lower antioxidant levels.
“Antioxidants can cut your risk of heart disease up to 70%, diabetes 40%, lung cancer 30%, and breast cancer 20% studies show. Many leading authorities now urge all adults to take a daily supplement." USA Today, January 18th, 2004.
Don't wait for symptoms to make a change, don't wait for a call from your doctor with test results, make the choice to eat your way to good health now.
I live what I preach
Please make the decision to start the path to optimal health today. This website is dedicated to helping you do so. Every recipe here follows the optimal disease prevention diet.
If you decide you need help of any kind, contact me. Whether it's meal planning, supplement questions or recipe requests!
Is your good health worth the sacrifice of convenience, habit and indulgence?
The woman's name is Anita Moorjani. Anita was diagnosed with terminal cancer, and doctors told her family she was just hours away from death. It was at this point that she “crossed over” and then returned again into this world with a clearer understanding of her life and purpose on earth. This understanding subsequently led to a total recovery of her health.
Anita was born in Singapore of Indian parents, moved to Hong Kong at the age of two, and has lived in Hong Kong most of her life. Because of her background and British education, she is multi lingual and, from the age of two, grew up speaking English, Cantonese and two Indian dialects simultaneously, and later learned French at school.
She had been working in the corporate field for many years before being diagnosed with cancer in April of 2002. Her fascinating and moving near-death experience in early 2006 has tremendously changed her perspective on life. Her work is now ingrained with the depths and insights she gained while in the other realm.
This is the original NDE description that Anita Moorjani submitted to The Near Death Research Foundation in August 2006.
I had end stage cancer (Hodgkin’s Lymphoma), and was being cared for at home. I was connected to an oxygen tank, and had a full time nurse. But on this morning, February 2nd 2006, I did not wake up. I had fallen into a coma. My husband called my doctor who said I needed to be rushed to hospital. The senior oncologist looked at me and told my husband that it was now the end, and that my organs were now shutting down. I would probably not make it beyond the next 36 hours. However, the oncologist said he would do whatever he could but prepared my husband that I would most likely not make it, as my organs were no longer functioning. They determined this because my body started to swell up, and I had open skin lesions. They started me on a cocktail of medication on a drip, and poked me with tubes and pipes for nourishment, drugs and oxygen.
I thought that I was drifting in and out of consciousness during this time, because I was aware of everything that was going on around me. But it was confirmed to me later by my family and the doctors that I was in a coma the whole time. I saw and heard the conversations between my husband and the doctors taking place outside my room, about 40 feet away down a hallway. I was later able to verify this conversation to my shocked husband. Then I actually “crossed over” to another dimension, where I was engulfed in a total feeling of love. I also experienced extreme clarity of why I had the cancer, why I had come into this life in the first place, what role everyone in my family played in my life in the grand scheme of things, and generally how life works. The clarity and understanding I obtained in this state is almost indescribable. Words seem to limit the experience – I was at a place where I understood how much more there is than what we are able to conceive in our 3-dimensional world. I realized what a gift life was, and that I was surrounded by loving spiritual beings, who were always around me even when I did not know it.
The amount of love I felt was overwhelming, and from this perspective, I knew how powerful I am, and saw the amazing possibilities we as humans are capable of achieving during a physical life. I found out that my purpose now would be to live “heaven on earth” using this new understanding, and to share this knowledge with other people. However I had the choice of whether to come back into life, or go towards death. I was made to understand that it was not my time, but I always had the choice, and if I chose death, I would not be experiencing a lot of the gifts that the rest of my life still held in store. At first, I did not want to come back, because my body was very sick, and I did not want to come back into this body as the organs had already stopped functioning and I had all these open skin lesions. But it seemed that almost immediately, I became aware that if I chose life, my body would heal very quickly. I would see a difference in not months or weeks, but days!
I then started to understand how illnesses start on an energetic level before they become physical. If I chose to go into life, the cancer would be gone from my energy, and my physical body would catch up very quickly. I then understood that when people have medical treatments for illnesses, it rids the illness only from their body but not from their energy so the illness returns. I realized if I went back, it would be with a very healthy energy. Then the physical body would catch up to the energetic conditions very quickly and permanently. I seemed to become aware that this applies to anything, not only illnesses – physical conditions, psychological conditions, etc. I became aware that everything going on in our lives was dependent on this energy around us, created by us. Nothing was real – we created our surroundings, our conditions, etc. depending where this “energy” was at. The clarity I felt around how we get what we do was phenomenal! It’s all about where we are energetically. I somehow knew that I was going to see “proof” of this first hand if I returned back to my body.
It felt as though I was drifting in and out between the two worlds, this physical world and the other side, but every time I drifted into the “other side”, I seemed to go deeper and experienced more “scenes”. There was one where I saw how my life had touched all the people in it – it was sort of like a tapestry and I saw how I affected everyone’s lives around me. There was another scene where I saw my brother on a plane, having heard the news I was dying, coming to see me (this was verified to me as when I started to come round, my brother was there, having just got off a plane). I then saw a glimpse of my brother and me and somehow seemed to understand it was a previous life, where I was much older than him and was like a mother to him (in this life, he is older than me). I saw in that life I was very protective towards him. I suddenly became aware he was on the plane to come and see me, and felt “I can’t do this to him – can’t let him come and see me dead”. Then I also saw how my husband’s purpose was linked to mine, and how we had decided to come and experience this life together. If I went, he would probably follow soon after.
In addition, I seemed to understand that, as tests had been taken for my organ functions (and the results were not out yet), that if I chose life, the results would show that my organs were functioning normally. If I chose death, the results would show organ failure as the cause of death, due to cancer. I was able to change the outcome of the tests by my choice!
I made my choice, and as I started to wake up (in a very confused state, as I could not at that time tell which side of the veil I was on), the doctors came rushing into the room with big smiles on their faces saying to my family “Good news – we got the results and her organs are functioning – we can’t believe it!! Her body really did seem like it had shut down!”
After that, I began to recover rapidly. The doctors had been waiting for me to become stable before doing a lymph node biopsy to track the type of cancer cells, and they could not even find a lymph node big enough to suggest cancer (upon entering the hospital my body was filled with swollen lymph nodes and tumors the size of lemons, from the base of my skull all the way to my lower abdomen). They did a bone marrow biopsy, again to find the cancer activity so they could adjust the chemotherapy according to the disease, and there wasn’t any in the bone marrow. The doctors were very confused, but put it down to me suddenly responding to the chemo. Because they themselves were unable to understand what was going on, they made me undergo test after test, all of which I passed with flying colors, and clearing every test empowered me even more! I had a full body scan, and because they could not find anything, they made the radiologist repeat it again!!!!
Because of my experience, I am now sharing with everyone I know that miracles are possible in your life every day. After what I have seen, I realize that absolutely anything is possible, and that we did not come here to suffer. Life is supposed to be great, and we are very, very loved. The way I look at life has changed dramatically, and I am so glad to have been given a second chance to experience “heaven on earth”.
For more, click here.
Here is a salad that I accidentally created today when I was trying to finish off some leftovers... it turned out to be amazingly Delicioso! Yesterday I cooked some sprouted lentils with onions as a quick version of Mjaddara(The Lebanese Lentil Mash dish). The sprouted version hold their shape much better, so not really as creamy as Mjaddara, but still very tasty.
Here is that recipe.
1. Hoda's Sprouted Lentils with Onion
- 2 Tbs. extra virgin Olive Oil
- 1 small organic white Onion, chopped
- 1/4 c. organic brown Rice
- 1-1/2 c. hot Green Tea (or boiling water)
- 2 c. sprouted organic Lentils
- 1/2 tsp. Sea Salt
Place medium size pot over med heat for 1 minute. Add onions and saute for 2 minutes stirring occasionally, until lightly brown on edges.
Turn heat to med-low. Add olive oil and rice, stirring for another 2 minutes. Add water, cover and simmer for 25 minutes.
Add lentils and salt, stirring to mix. Cover and simmer another 10 - 15 minutes, until rice is done and the water absorbed. You may need to add a little more water after adding lentils if too dry. There should be enough water at that point to soak but not cover the lentils.
Taste, and adjust salt seasoning.
So this was what I added to my Kale salad which had the following ingredients:
2. Kale, Tomato and Parsley Salad
- 3 c. organic Kale, chopped
- 1 organic Tomato, chopped
- 2 organic Green Onions, chopped
- 1 c. chopped organic Parsley
- 1/4 c. chopped organic Mint
- Juice of 2 lemons
- 1/2 tsp. cumin
- 3 Tbs. extra virgin Olive Oil
- 1 tsp. Sea Salt
Mix it all together.
Combine the two Salads in any ratio that pleases you.
P.S. I ate the combo before I had a chance to take a Photo! Will update next time I make this. ♥ :)
Whenever I make Tabbouleh I am sure to make enough to last 3 days. That's about the limit for freshness. It goes so well with so many foods, and as a condiment in sandwiches. I had some left from yesterday, and some black beans left from making the Dark Chocolate Black Bean Bars, so I transformed the latter into a salad, and added the last piece of Ginger Cod. Very tasty, very healthy... high protein, omega 3's, high fiber, high antioxidant!
Black Bean Salad
- 4 c. cooked organic Black Beans, drained
- 1/2 c. organic sweet Onion, chopped
- 1/2 c. organic Cilantro, chopped
- 1/4 c. organic Mint, chopped
- 1/2 organic Serrano Chili Pepper chopped (opt.)
- 2 medium organic Tomatoes, chopped
- 2 organic Green Onions, chopped
- 4 Tbs. organic Apple Cider Vinegar (Bragg's is best)
- 2 Tbs. Lemon Juice
- 2 Tbs. Flax Seed Oil
- 1 Tbs. Olive Oil
- 1 tsp. Sea Salt
- 1/2 tsp. Cumin or more to taste
Mix everything together in a large bowl. Taste and adjust seasoning to your taste. I added a sprinkle of black pepper.
My son ate some for a snack right out of the bowl. He's my gourmet, finicky food critic. :)
~ Bon Apetit! ♥
My sweet daughter was born on the 4th of July. She has lived up to the spirit of that day in her energy and expression of pure unadulterated joy.
In Kindergarten her teachers noted that she often led the other little girls around the playground, acting like a General! She is, after all, born in the Year of the Tiger. She is a creative, positive, caring, talented and sunshine-filled woman. What more could a Mom desire for her child? So blessed that both my children are gems, with hearts that extend to others.
One of the things I wanted to make for our Birthday guests, was flour-less crackers. I found a recipe online that I liked, so I and decided to create my own blend based on the ingredients in the recipe.
I'm happy to say the experiment was a success!
Hoda's Nutty Crackers - Gluten Free
This recipe will make about 35 - 50 crackers depending on how large you cut them. I got about 50 cut into 1-1/2" diamonds.
- 1/2 c. dry roasted Almonds, salted
- 1/2 c. Pecans
- 1/4 c. Walnuts
- 2 Tbs. Chia Seeds
- 2 Tbs. golden Flax Seeds
- 2 Tbs. black or regular Sesame Seeds
- 2 Tbs. Macadamia nut pieces
- 2 Tbs. Sunflower seeds
- 2 Tbs. red Quinoa
- 1 tsp. Anise seeds, crushed (opt.)
- 1/2 tsp. Black Pepper
- 1/2 tsp. Sea Salt
- 1 egg
- 3 Tbs. water
- anise seeds, sesame seeds, caraway seeds or black pepper for topping (optional)
Preheat oven to 360°F (180°C).
Line two large cookie sheets with parchment paper. Place all ingredients (except toppings) in a food processor. Process until mixture has even grains, about 2 minutes.
Divine the dough into two, and place on parchment paper in the pans. Cover with another sheet of parchment paper to prevent rolling-pin from sticking.
Roll each ball out into a rectangle, turning the parchment paper in the pan to accommodate the rolling-pin. Roll quite thin (2 - 3 mm).
Use a sharp knife to cut into desired shape. I made a tray with diamond-shaped crackers and sesame seeds topping, and another that I hand pressed into rounds with anise seeds.
Mist with a little water to help your topping stick. Push the topping into the crackers lightly.
Bake for about 9-10 minutes, watching carefully after 8 minutes so they don't burn. Store in airtight container. Will keep for 3-4 days.
~ Sahtein (double health)! ♥
There are some days when I get an awfully strong craving for Indian spices. I either want to have a curried dish, or a lentil dish... those are the two competitors for my attention. My favorite dish when I was a girl, is called Mjaddara, a 'peasant' type winter dish popular in the villages of Lebanon. It's basically a lentil/rice/onion mash that is sooo tasty, sooo comforting and sooo healthy! That's THREE Soooo's!! :) Mom was an expert Mjaddara maker, like her father.
According to Choosemyplate.gov...
"Aside from their slight differences in calorie, carb and protein values, red and French lentils have very similar health benefits. Both are protein-rich, plant-based foods, which gives them a unique set of positive nutritional properties.
According to ChooseMyPlate.gov: low-fat proteins such as lentils are essential for growing, building, repairing and maimaintaining tissues in blood, skin, bone and muscle cells.
Protein is also a particularly satiating nutrient and may be able to keep you full for longer than carb- or fat-rich foods, which can be important if you’re watching your weight. Both red and French lentils are high in dietary fiber, which means they can improve digestive health and potentially lower levels of blood cholesterol and blood sugar."
Mung beans are low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper and Manganese.
To find out if a carb food you are about to buy (bread, crackers, pasta, etc..) is a healthy choice do the following:
Add a zero to the total grams of fiber per serving, so 2g becomes 20. Compare it to the total grams of Carbs per serving. The fiber number should be MORE than the total Carbohydrates number. This means if a product has 20g of Carbs and 1g of Fiber (i.e. 10) Then put it back on the shelf!There is not enough fiber to slow down the conversion of the carbs into glucose, and it will spike your blood sugar. These spikes that occur all day long are what predispose us to Diabetes and other diseases. Aim for at least 1.5 times the Fiber to Carbs.
1 cup of cookedMung beans has 2 grams of Fiber vs. 6 grams of Carbs. That's 20 vs 6! A very good ratio.
1 cup of Lentils have 16 grams of Fiber vs. 40 grams of Carb...160 to 40! An Excellent ratio.
And of course we know that a diet high in fiber can help prevent colon and breast cancer. So eat your beans!
I adapted this recipe to include both lentils and mung beans.
Sprouted Lentils and Mung Beans, Indian Style
- 2 c. sprouted organic brown Lentils
- 1/2 c. organic Mung Beans (soaked overnight)
- 2 tsp. extra virgin Olive Oil
- 3/4 c. organic Onion, chopped
- 1 green organic Chili Pepper (I use Serrano)
- A 1-inch piece of organic Ginger
- 1 Tbs. organic Cilantro, chopped
- 1/2 tsp. Cayenne Pepper
- 1/2 tsp. dried Coriander powder
- 3/4 tsp. Cumin
- 1/4 tsp. Black Pepper
- Sea Salt to taste
- 1-1-1/2 c. hot Water
Heat a medium stainless steel pot over medium heat for 1 minute. Add oil and wait another 1 minute.
Add onion and chili pepper and saute for 2 minutes. Add ginger and cilantro, stirring for 1 minute.
Add beans and spices and 1 cup hot water, stir, cover and simmer over medium-low for 15 minutes.
Press one of the beans between your fingers to make sure they are done, and add the last 1/2 c. of hot water if too dry.
Adjust seasoning, and serve hot or at room temperature.
~ Cheers! ♥
We miss so much of the universe's demonstration of love. We are either not looking, too busy with our own thoughts, looking but not 'seeing', seeing but not 'recognizing'... and then there are moments like this that confirm solidly that in its many guises... Love is all There Is...
Click on the word below for a heart warming, love affirming moment.
Mom, Dad and my older siblings lived in Washington DC for about 5 years when Dad was Ambassador to the U.S. He was reassigned when I was born, so at 2 months old I made the trip back home. While in DC Mom and Dad had a portrait done by Stefan Norbin, a Polish artist. While he made Mom look much younger than Dad they were actually only 6 years apart in age.
Recently, I looked up info on the artist and this is what I found:
"Stefan Norblin, a polish painter and graphic artist, had an exciting, and tragic life. He was a successful and popular portrait painter, poster and book and costume designer in Warsaw in the 1920's and 1930's, married to the movie star Lena Zelichowska.
When World War 2 broke out, the couple fled in the last-minute, first to Romania, then Istanbul, Iraq and finally arrived in India. Norblin quickly caught the attention of the Maharaja of Jodpur who had just built a huge palace that needed to be decorated, and Norblin was given a free hand to design the interior and the furniture.
In 1946, he left for the United States, and although he had a few commissions for portraits, he was not happy, his eyesight was failing and he finally took his own life in 1952. Most of his work in the United States was lost or destroyed, and except for his polish tourist posters, he was forgotten. "
A few years ago, I started my a collection of teacups like my mother did in her 40's.
I inherited my love of cooking from Mom, who spent 6 years writing the first anthology of Middle Eastern and North African Cuisine, published in 1970. Thanks to her all 7 of her children, and numerous grandchildren have that same passion.
Yesterday I stumbled on a recipe for brownies made with Black Beans that sounded twice as good as the recipe I adapted a few weeks ago.
Here is my version...
Dark Chocolate Black Bean Bars
- 3/4 c. cold-pressed Coconut Oil
- 5 oz. 85% organic Dark Chocolate, broken into pieces
- 2 c. cooked organic Black Beans, drained
- 3 Tbs. organic raw Cocoa Powder
- 3 Tbs. Coconut Flakes (more to taste)
- 1 c. organic Walnuts, roughly chopped
- 1 pinch of Sea Salt
- 2 high-Omega3 Eggs
- 3 Tbs. freshly ground golden Flax Seeds
- 2/3 c. Chicory Root or Xylitol
Preheat the oven to 325°F and line an 11-inch square or 8 x 11 baking pan with parchment paper.
Melt the coconut oil on low heat in a medium size pan, add dark chocolate pieces. Stir around until the chocolate is completely melted.
Put beans, cacao powder, coconut flakes and 1/2 cup of the walnuts in a blender or a food processor. Blend for one minute or until well chopped, then add the chocolate mixture and blend for one more minute, scraping down sides once.
In a separate bowl, whisk the eggs with an electric mixer for about 2 minutes, add the flax seeds and xylitol and beat for one more minute.
Save four spoonful’s of the egg mixture in a separate cup and pour the rest into the chocolate and bean mixture and process just to incorporate.
Add the remaining walnuts and dark chocolate and stir gently with a spatula until blended.
Pour into the baking pan.
Drip the remaining egg mixture on top of the chocolate mixture and use a toothpick or a knife to create a marble effect.
Bake for 30 minutes. They might still feel a little soft in the middle when you take them out, but they will harden when they cool. These are decadently chocolaty!
You can spread a little Xylitol-sweetened raspberry jam on top for variation.
~ Enjoy! ♥
I wish there was a fool-proof formula we could all follow to move 'out' of ourselves, to float above this vehicle we call our body, and observe ourselves act and react to mundane, fleeting, mostly unimportant events in our life. To see how we take things far too seriously, including ourselves! I wish we could REALLY see, FIERCELY believe, that it is the programming of our minds that creates chaos and negativity or hinders peace and happiness in our lives. And that if we spend just a handful of weeks working consciously to change our reactions and attitudes, we can intentionally generate a new program.
I wish we listened, quietly, with inner stillness to what others are 'saying' before we allowed our ever-churning brain to start preparing our response to justify what 'we' think.
I wish I could help you understand without a shadow of doubt that you house in your heart Divine Light that is clouded over by falsely thinking that you are separate from the Universe, from all Humanity and from Truth. And that if you sat quietly for just 10 - 15 minutes each day, and let go of everything during those minutes, focusing on 'seeing' the Light flickering in your heart, and imagining it growing until if filled your being, after a while your perspective, your attitude and your knowing will be informed by that Light and life will begin to change.
What is going on with this body, in this life is a Gift intricately planned to present us with situations designed to help us learn specific lessons, (if we allow them to). These lessons invariably expand our understanding of Who we are, Where we are going and Why it's necessary to cultivate Acceptance and Awareness.
Without a positive attitude and strong faith in the power of our mind, we can't heal. Negativity changes your body chemistry, physically. It takes hours to neutralize the toxins that negativity releases in your body. That alone should deter you from giving in to such a response. Stop, breathe and consciously choose a reaction before you say or do something you'll regret.
It's not easy, but practice is the only way to make it a habit. No one is going to walk into your life and make everything better. You have to do that.
This moment is all you have. How do you want to spend it?
Unhappy? Fearful? Worried? Frustrated? Bitter? How about choosing to be Happy, Brave, Accepting, and Grateful?
Vow to live your life as if today is the all you have...this moment the only moment. Join the abundant Joy that resonates in every aspect of Creation, and don't let anyone shake your determination to feel good.
Excerpt taken from The HuMan Handbook
"Change is what happens when the pain of holding on becomes greater than your fear of letting go. You are using up enormous amounts of life force energy holding on to your pain and past.
Change your habits and you will quickly change your life. It only takes three weeks to “birth” a new habit. The Universe ...will express anything you make into a habit.
You are the architect of the reality that you are experiencing. Forming new habits is how you will manifest what you want. Creating habits is the key to your success or failure.
Consciously creating new habits for more than 21 days is a small price to pay for what you want to manifest."
"When things change only two things can happen with one being obvious and the other being extremely subtle. The obvious thing is that you will manifest what it is that you want to experience. The not so obvious thing is that you will surface what it is you need to heal, so that you can manifest what you want."
E-mail your first and last name to SabrinaRose@HolisticLearningCenter.com, subject line- The Human Handbook to receive a copy.
It doesn't matter where you are in your journey...this human handbook is a guide to mastering the inner you!
Two natural compounds produced by our tissues, L-carnitine and acetyl-L-carnitine (ALC), are similar in that both have identical chemical core structures. However, one (ALC) contains an extra component, an acetic acid bound to the core molecule (in what is known as an ester linkage). It turns out that this extra chemical piece makes a significant difference in how this molecule behaves in our body relative to its non-acetylated cousin, L-carnitine. L-carnitine functions as a vehicle to ferry fat constituents (fatty acids) across a membrane barrier into the cell’s energy-producing machine, the mitochondria, where the fat is converted to energy. Equally important, L-carnitine works in the reverse direction, too. It ferries toxic products produced during fat metabolism out of the mitochondria. This latter step helps maintain the mitochondria as clean-burning, energy-efficient machines.
We are all aware of the fact that as we age, our energy level diminishes. This decrease in energy parallels a decrease in the plasma level of L-carnitine. L-carnitine also decreases under conditions of stress, both psychological and physical.
Acetyl-L-carnitine is just as active as L-carnitine in transporting fatty acids into the mitochondria. However, as described below, that extra acetyl group confers additional properties to this form of L-carnitine, which make it superior to its non-acetylated cousin. Both compounds increase energy Acetyl L-Carnitine or ALC Physical Energy Fat Metabolism Brain Protection Neurotransmissio.
One of the two cousins, ALC, stands out with respect to its effects on the brain and nervous system. First, ALC is more effectively transported into the central nervous system. It more readily traverses the blood-brain barrier.
Dr. Bruce Ames, professor of molecular and cellular biology at UC Berkeley, put this idea to the test by giving rats a supplement designed to stimulate and protect mitochondria. The results so far have been very impressive.
Dr. Ames and his team fed older rats two chemicals normally found in the body's cells and available as dietary supplements: Acetyl-L-Carnitine and Lipoic Acid. The research was reported in three articles that appeared in the February 19, 2002 issue of Proceedings of the National Academy of Sciences.
Not only did the older rats do better on memory tests, they had more pep, and the energy-producing organelles in their cells worked better.
"With the two supplements together, these old rats got up and did the Macarena," said Ames. "The brain looks better, they are full of energy—everything we looked at looks more like a young animal."
Based on Ames' research, we now know that the combination of these two antioxidant dietary supplements supercharges the cells' energy production in order to maximize memory, health and longevity. This breakthrough research has even shown that the combination of these nutrients has the potential of not only slowing down aging, but of even reversing some signs of aging.
Acetyl-L-Carnitine supercharges cellular energy production
Based on dozens of studies, Acetyl-L-Carnitine has been shown to supercharge cellular energy production in order to maximize memory, health and longevity.
What does it do?
Acetyl-L-Carnitine is an amino acid that occurs naturally in the brain, liver and kidney. It transports fats to the mitochondria and is also available as a dietary supplement.
Over the course of 30 years of biochemical and clinical research, we've learned that ALC is a natural metabolite in our physiology and an effective treatment for age-related mental impairment.
The benefits of Acetyl-L-Carnitine supplementation
ALC has been shown to:
- Protect the brain from the effects of aging
- Improve performance in normal healthy humans (Lino, et al., 1992)
- Improve cognition by enhancing the production of acetylcholine
- Delay the progression of Alzheimer's disease and enhance overall performance in some individuals with Alzheimer's disease (Sano, et al., 1992; Bowman, 1992)
- Improve memory, attention span and alertness in people with Alzheimer's disease (Cabrero, et al., 1992; Cassat, et al., 1990)
- Improve cerebral blood flow to the brain (Postiglione, et al., 1990; Rosadini, et al., 1988)
- Counteract depression in the elderly (Bella, et al., 1990)
We've examined how it's possible to increase mitochondria function with supplementation of Acetyl-L-Carnitine. But since we know that mitochondria are also the source of free radical production, the question remaining is this:
How is it possible to re-energize the mitochondria without increasing free radical production?
Many of the damaging free radicals generated within cells are formed in the mitochondria during energy production. If you restored their energy producing capacity with ALC alone, it would cause a dramatic increase in free radical activity.
This would increase the amount of damage occurring within the cells, and would reduce any long-term benefit. Thus, while the amazing properties of ALC are truly a revolution in dietary supplements, the most desired anti-aging strategy would be to restore mitochondria function AND lower the level of free radical production coming from the mitochondria. Because the benefits of ALC slowly dissipate as increases in free radical production age the cells.
Reaping the full benefits of Acetyl-L-Carnitine
Recently, it was discovered that there are some antioxidants that could partially restore mitochondrial function in old animals and decrease free radical production at the same time. Unfortunately, most of them are synthetic chemicals that aren't safe for human consumption. All of them except one! Luckily this natural antioxidant is very well researched and safe and approved for human consumption...
What is Lipoic Acid?
Lipoic Acid is produced by the body in trace amounts. It's a vitamin-like compound, which is often called the "universal antioxidant". This is because unlike most other antioxidants that offer protection only for specific water-soluble or fat-soluble environments, Lipoic Acid offers protection in both cellular environments, providing antioxidant protection in all parts of our cells and body.
What's special about Lipoic Acid?
Lipoic Acid is invaluable in recycling or restoring other oxidized forms of antioxidants—including vitamin C, vitamin E, glutathione and CoQ10— back to their active states. Lipoic Acid also crosses cell membranes and works as an antioxidant in both water and lipid parts of the body, including the brain.
Lipoic Acid's antioxidant benefits
Because of Lipoic Acid's unique abilities as a natural, broad-spectrum antioxidant, research into its effects quickly branched out. Since its development in Germany in the 1970s as a treatment for diabetic complications, it is routinely given to diabetics in Europe.
Some of the findings from this extensive research concluded that Lipoic Acid has the potential to:
- Lower body levels of toxic metals, especially mercury.
- Help prevent heart disease by protecting LDL cholesterol (bad cholesterol) from oxidation.
- Promote brain and nerve cell health by stimulating Nerve Growth Factor (NGF).
But the most intriguing discovery was Lipoic Acid's anti-aging effects on old animals.
Lipoic Acid was also found to:
- Improve memory in aged animals by restoring age-related brain cell receptor defects.
- Protect brain cells from damage caused by toxins and chemicals.
- Recycle CoQ10 back to its antioxidant form in the body, enhancing the antioxidant protection of this important antioxidant.
- Normalize elevated lipid peroxide levels in aged animals, reducing the risk of oxidation damage, cardiovascular disease, and cancer.
- Restore antioxidant protection in old animals to normal, young animal levels.
Supporting Study from the National Institutes of Health (NIH)
(R)-alpha-lipoic acid-supplemented old rats have improved mitochondrial function, decreased oxidative damage, and increased metabolic rate.
SourceDepartment of Molecular and Cell Biology, University of California at Berkeley, Berkeley, California 94720, USA.
A diet supplemented with (R)-lipoic acid, a mitochondrial coenzyme, was fed to old rats to determine its efficacy in reversing the decline in metabolism seen with age. Young (3 to 5 months) and old (24 to 26 months) rats were fed an AIN-93M diet with or without (R)-lipoic acid for 2 wk, killed, and their liver parenchymal cells were isolated. Hepatocytes from untreated old rats vs. young controls had significantly lower oxygen consumption and mitochondrial membrane potential. (R)-Lipoic acid supplementation reversed the age-related decline in O2 consumption and increased mitochondrial membrane potential. Ambulatory activity, a measure of general metabolic activity, was almost threefold lower in untreated old rats vs. controls, but this decline was reversed (P<0.005) in old rats fed (R)-lipoic acid.
The increase of oxidants with age, was significantly lowered in (R)-lipoic acid supplemented old rats . Malondialdehyde (MDA) levels, an indicator of lipid peroxidation, were increased fivefold with age in cells from unsupplemented rats. Feeding rats the (R)-lipoic acid diet reduced MDA levels markedly.
Both glutathione and ascorbic acid levels declined with age, but their loss was completely reversed with (R)-lipoic acid supplementation. Thus, (R)-lipoic acid supplementation improves indices of metabolic activity as well as lowers oxidative stress and damage evident in aging.
NOTE: Consult with your Doctor or Nutritionist before starting any new supplement regimen.
~ Be Well! ♥
What are Statins?
- Statins are a type of drug that blocks the enzyme HMG-CoA reductase, which the body needs to make cholesterol
- Statins help to treat and prevent heart disease by lowering blood cholesterol
- Research suggests that statins may lower the risk of certain cancers such as colorectal and skin cancers. This is because statins work against cellular functions that may help control tumor initiation, tumor growth, and metastasis
- Two cardiovascular clinical trials have demonstrated a significant reduction in skin cancer among patients taking lipid-lowering drug
According the National Cancer Institute..
Animal research and ongoing observation of people who take statins suggest that these drugs may lower the risk of certain cancers, including colorectal and skin cancers. Statins' known benefits in preventing cardiovascular disease, along with years of strong evidence that these agents are relatively safe, have led researchers to explore whether statins have the potential to prevent cancer. People should not take statins for cancer prevention outside of a clinical trial.
Specifically, statins reduce (or block) the activity of the enzyme HMG-CoA reductase and thereby reduce the levels of mevalonate and its associated products. The mevalonate pathway plays a role in cell membrane integrity, cell signaling, protein synthesis, and cell cycle progression, all of which are potential areas of intervention to arrest the cancer process.
Potential Side Effects
Although generally well-tolerated, statins have been associated with muscle pain (myopathy) and liver toxicity (hepatotoxicity). People who take statins should be monitored by their health care providers for these reasons.
NCI's Cancer Prevention Clinical Trials Consortia initiated a trial for people at increased risk for colorectal cancer who also have been found to have aberrant crypt foci (ACF), in 2005. ACF are clusters of abnormal cells in the lining of the colon and rectum that have been associated with the development of colorectal tumors. Using existing technology, ACF represent the earliest stage of detectable risk for colorectal cancer.
Patients diagnosed with stage I or II colon cancer are eligible for this trial after they have undergone surgical treatment (resection) to remove their primary tumor. Patients may also have received post-surgical (adjuvant) therapy. Study participants will be stratified (categorized) according to whether or not they have a family history of colorectal cancer, whether they regularly take aspirin and at what dose (none, 81 mg, or 325 mg), and whether they received prior adjuvant therapy. They will then be randomly assigned to take either rosuvastatin (Crestor) or a placebo pill daily for 5 years.
Participants will have physical exams every 6 months during the 5-year study period and will undergo complete colonoscopies within 180 days before randomization, and at 1, 3, and 5 years afterward. Doctors will follow the participants for the development of adenomatous polyps, the incidence of metachronous colorectal cancers, and the recurrence of their primary colon cancer.
“We’re also very interested in aspirin because we know that it has some benefit in preventing colorectal polyps and cancer. So, this study is designed to accept people who currently take aspirin as long as they agree to continue their aspirin over the course of the study,” added Dr. Bruce Boman (Protocol Chair), National Surgical Adjuvant Breast and Bowel Project.
Like statins, aspirin is widely used to protect the heart. The long-term use of aspirin has been shown to provide protection against the development of colorectal polyps and cancer. Since statins and aspirin are often used together, researchers are interested in exploring their ability, when combined, to prevent colorectal polyps and cancer. A recent case-control study examined the effects of a daily statin and low-dose aspirin, individually and together, on the development of colorectal tumors. The researchers found that using both drugs together reduced colorectal cancer risk more than the use of either drug alone. Consequently, one of the secondary endpoints in the NSABP-P-5 trial is to see if the combination of rosuvastatin and aspirin has either additive or synergistic effects.
For More Information
Call NCI’s Cancer Information Service at 1-800-4-CANCER (1-800-422-6237). The toll-free call is confidential.
I had an appointment with my anthroposophic Doc in San Francisco yesterday. I've been having vertigo that lasts for a few seconds when I lay down, and inner ear congestion, so I sought her help. She is an amazing woman with more accomplishments than I can ever remember.
J and I drove in 4 hours early since he had a meeting on Haight Street with contractors bidding for a remodel on a new building his boss purchased to turn into another Music store. I hadn't been to Haight in a number of years. My niece and I used to go to a Middle Eastern restaurant across from the building where J has his appointment, to enjoy the food and belly dance to live music.
Everyone knows that one aspect of San Francisco's charm is the wonderful Victorian architecture. The intricate designs and eye-catching colors never cease to please me.
Haight Street is best known as the principal street in San Francisco's Haight-Ashbury district. The Haight-Ashbury district is famous for its role as a center of the 1960s hippie movement. College and high-school students began streaming into the Haight during the spring break of 1967.
Hunter S. Thompson labeled the district "Hashbury" in The New York Times Magazine, and the activities in the area were reported almost daily. I'm sure we all remember the Summer of Love, the social phenomenon in the summer of 1967, when about 100,000 people converged on the Haight-Ashbury triggering a major cultural and political shift.
The 'Peace Cafe' located in the Red Victorian, is neighbor to a Vintage Costume and Rental store. We got ourselves something to drink from a cafe across the street, decorated with huge paintings on canvas based on "The Wind in the Willows".
Back at home, I decided to roast some veggies, bake some Cod filet with ginger and green onions, and steam Butternut squash with a hint of coconut oil, salt and pepper. For a salad a Slaw with Red and Napa Cabbage.
Roasted Rainbow Vegetables
~I only use veggies that are Organic.
- 1 cup chopped Red Cabbage
- 1 cup coarsely chopped Onion
- 3 Zucchini, cut in half lengthwise and sliced 3/4" thick
- 3 Carrots, sliced 3/4" thick
- 1/2 large Eggplant, cut in chunks
- 2 cups Butternut Squash, cut in bite size chunks
- 2 Sweet Potatoes, cut in bite size chunks
- 7 -10 cloves Garlic, halved if large
- 2 Tbs. Green Tea leaves (reserved from making tea, or soaked)
- 2 Tbs. Olive Oil
- Sea Salt
- Black Pepper
- 1 tsp. Caraway Seeds
- 1 tsp. Cayenne Pepper
Pre-heat oven to 425ºF ; 220ºC.
Combine veggies in a large bowl with tea leaves. Add Olive oil and toss to coat thoroughly.
Sprinkle with Sea Salt, Black Pepper, Caraway and Cayenne. Toss again until evenly coated with the spices.
Spoon Veggies into a large ceramic or glass baking dish that has been lightly sprayed with Coconut or Olive oil.
Roast veggies for 30 minutes, toss them with spatula and continue to roast for another 10-15 minutes or until carrots are tender.
Adjust seasoning, and serve hot.
~ Bon Apetit! ♥
WATCH this Video, then read this post!
~ ~ ~ ~ ~ ~
A good friend of mine who is a Nutrition Counselor at a large well-known Medical Center told me about this product after she tried it.
Since then I've met a dozen people who have been taking AgeLoc for a few months, and each has some pretty amazing story. Here are some of the changes they are experiencing: A notable shift in energy level, ability to exercise for longer periods of time, improvement in one person's hearing, gray hair growing in dark again, an improvement in bladder control, and just a good overall feeling.
My boyfriend J, a person who won't take a pill for any reason whatsoever, volunteered to start taking these since I am hesitant to try something new without a lot of study and proof! You know your boyfriend loves you when he agrees to be your guinea pig! Well, it's been a month and even he admits that he likes what's going on. He says even his 'skin' feels different.
Age-Related Vitality Loss
Deep inside each of our cells, tiny cellular “power plants” called mitochondria create the chemical energy that fuels our bodies. These little guys never sleep as they continuously deliver the energy molecule ATP that powers our cellular processes.
As we age, the efficiency, size, and number of our mitochondria declines and energy production is unable to keep up with our bodies’ demands. Some declines in efficiency of our mitochondria are associated with age-related changes in gene expression. These changes are represented by the changes we see in the activity patterns of the Youth Gene Cluster (YGC) associated with aging.
Gene expression can be influenced through lifestyle choices as well as nutrition. With AgeLOC science the company has been able to develop products that support the healthy expression of these YGCs to help people feel more like they did when they were younger.
Initial research findings from an exclusive partner, LifeGen Technologies, have revealed several potential ingredients shown to oppose age-related changes in expression of key gene groups associated with aging. So Pharmanex, the Scientific Research company that makes this product, is able to identify, target, and reset a specific YGC related to vitality.
Data suggests that some nutrients work well in the muscle while others work best in the brain.
According to Pharmanex, AgeLOC Vitality is formulated with a carefully selected blend of ingredients to:
- Promote healthy Youth Gene C activity associated with youthful vitality.
- Support three dimensions of vitality that typically decline with age—physical vigor, mental acuity, and sexual drive.
- Raise and sustain baseline energy levels.
“ageLOC Vitality has helped me to train more and train harder than I ever have before. This is the first time I’ve noticed a significant difference after taking a product. My speed is better, my balance is better and my cardio is far beyond what it has ever been in the past.” - Tandi S., MMA Fighter
“I was totally amazed with ageLOC Vitality. I felt this surge throughout my body…as though all my circuits were being turned on! I noticed that I had no longer needed my usual afternoon pick me up, and started to feel this clean, healthy, even flow of energy that I used to feel and take for granted. It feels so good to feel this good again!” - Mickey E., Body Builder
“After taking ageLOC Vitality for 30 days, I raced in this year’s Death Ride – one of America’s toughest cycling events. I had the fastest seat time ever, even with high headwinds on Carson Pass. This was definitely the best I’ve ever felt. I wasn’t ever winded on the early passes and didn’t crash and burn on Carson. After lunch, I only stopped once before top of Carson and I skipped a bunch of rest stops that I usually need to take.” - Mike F., Cyclist
From what I can tell in talking with people who have been taking AgeLoc, this is in fact what is happening. Now that J has given me the green light, I am jumping on the band wagon too!
If you're interested in trying any of NuSkin's products contact me. I can set you up to view or purchase at wholesale (20 - 30% less than the posted online price) click HERE.
~ Be Well! ♥
One of my sweet 30-something nephews came over for lunch today. We hadn't really visited for some time since he lives an hour away. We caught each other up on news over chicken tacos, chicken Thai curry, whole wheat couscous, kale salad and spinach flat bread (I like eclectic meals).
I realized that I didn't have a chutney to serve, since most are so full of sugar I rarely buy them. I came across this recipe... It goes very well with fish too, and takes just minutes to whip up.
Coconut Cilantro Chutney Recipe
- 3/4 c. shredded unsweetened Coconut
- 3/4 c. fresh organic Cilantro, coarsely chopped
- 1 small seeded organic Serrano chili, quartered
- 1/2 c. light coconut milk (or green tea)
- Juice of 1/2 organic Lime
- dash of Sea Salt
Place all but Lime juice in blender, or food processor, and pulse until consistency is almost smooth.
Pour into a bowl and mix in lime juice. Taste and adjust seasoning.
As a variation you may add 1 clove of garlic to veggies, or a 1/2 inch slice of ginger.
Makes about 1 cup of chutney.
~ āp kā khānā svādiṣṭa ho! ♥
A friend of mine told me about green coffee bean extract a few weeks ago, and I have finally found a minute to do a little research. My sister who lives in London, and my older brother both have Type II Diabetes. I am always looking for natural ways one can keep blood sugar levels in line, because sometimes we all cheat on our diets!
I posted the list of Foods that Help Lower Blood Sugar, so add this to them.
I don't subscribe to TV, but I understand Dr. Oz had a show on the benefits of Green Coffee Bean extract. After doing a little digging here's what found:
Green coffee bean extract is a powerful anti-oxidant
Friday, May 18, 2012 by: Dr. David Jockers
There are two major types of coffee plants; Arabica and Robusta. The highest quality green coffee bean extract comes from the Arabica plant which is higher in the polyphenol anti-oxidants chlorogenic and caffeic acids. The majority of coffee drinkers are missing out on much of the benefits that coffee contains. The deep roasting process significantly reduces the anti-oxidant content.
Additionally, coffee is one of the most widely pesticide/herbicide sprayed crops in the world. Studies have shown over 1000 toxic chemicals in roasted coffee. It is essential to use organic coffee that is free of these dangerous chemicals that mimic hormones, congest our liver, kidneys and bowels and promote cancer growth.
Another powerful carcinogen is produced when high temperature cooking (baking, frying & roasting) damages sugars which then interact with the amino acid asparagine. This chemical reaction creates the potent carcinogen acrylamide. Instant and deeply roasted coffee has been shown to have significantly more acrylamide than brewed coffee.
There are many great health benefits associated with coffee consumption. A recent 2011 study indicated that individuals who consumed the most coffee had the lowest risk of type II diabetes. The researchers found that the chlorogenic acid reduces the release and creation of excess glucose in the body.
Blood sugar balance
Blood sugar balance is an absolutely critical measure of healthy aging in the body. Too much sugar and grains in the diet will lead to blood sugar imbalances. The body then goes through spirals of hyperglycemia and hypoglycemia. These blood sugar imbalances cause inflammation in the body that damage hormonal control systems, organs, and immune function.
Glucose overload is another major cause of blood sugar imbalances. The common sign of this is elevated fasting blood sugar levels. At night, the individual has elevated glucose-6-phosphatase (G6P) enzyme activity that causes an elevated release of blood sugar from the muscle and liver. The body is basically eating these tissues.
The latest evidence shows that healthy fasting blood sugar ranges are between 65-85 mg/DL. Meanwhile, post meal ranges (2 hrs after) should never go above 120 mg/dL. When levels test higher it is a clear indication of oxidative stress damaging cells and tissues of the body.
The major anti-oxidant in green coffee bean extract, chlorogenic acid, has been shown to profoundly inhibit the release of the G6P enzyme which significantly stabilizes blood sugar levels. In one clinical study a dose of 400mg of green coffee bean extract showed a 32% reduction in the post meal blood glucose spike. This translates into someone who would have an extremely dangerous 160mg/dL blood sugar level down to a safe post-meal level of 109mg/dL
Stable blood sugar allows for better energy, mental clarity, hormone function, detoxification capabilities and weight loss. Raw green coffee bean extract along with other superfoods such as cacao and cinnamon all show great results in stabilizing blood sugar and improving overall bodily functions. The combination of these three also synergizes to create even greater effects in the body.
Due to the diuretic effects of caffeine in the coffee it is necessary to consume extra water. The water should ideally be from a natural spring or have gone through a deep filtration process to remove environmental toxins.
And a second reference that states:
There are many reasons you may not be losing weight. If you started lifting weights, then chances are you are building muscle, which would negate any fat loss. This is good because muscle burns more calories than fat, so chances are you’ll see nice weight loss results down the road.
Second, if you do not sleep enough or aren’t eating enough, your body’s metabolism will slow down, negating the powerful weight loss properties of green coffee extract. Women should eat at least 1,200 calories per day and men should eat at least 1,500 calories per day.
Third and finally, the most likely culprit is that you’re still eating too much. Studies have shown that humans tend to under-estimate their caloric intakes by 25-40% on a normal basis. Therefore, you could be eating 300-600 calories more per day then you think you are.
Another likely culprit for overeating is due to emotional eating. Dr. Oz recently tackled this problem that affects a large percentage of the population. You see, when we are sad our dopamine levels are significantly lower. To increase these pleasure chemicals in our body, we eat junk foods, which have chemicals designed to increase these dopamine levels.
To combat this, Dr. Oz recommends taking saffron extract, a natural extract from a flower grown in tropical regions. Saffron extract replaces the dopamine levels you are lacking, which prevents you from snacking on unhealthy foods.
CAUTION: If you have hypertension, or a medical condition that cautions against the consumption of Caffeine, do not take this product. Always check with your doctor before starting any Supplement.
~ Be Well! ♥
Giant Lemons Rain Down on California Homeowner!
I have two lemon trees and an orange tree in the back yard along the fence.
The regular lemon tree has grown 5 feet above the fence, almost dwarfing the orange tree next to it, which in turn dwarfs the Meyer lemon next to it.
A few years ago we notice an unusual phenomenon with the regular lemon tree. First of all twice a year we could hardly keep up with the abundant fruit on the tree, and I use a LOT of lemons. We gave many away to family and friends, and i froze some of the juice and made lemonade and lots of our favorite salad dressing.
But what we notices was that at the very top of the tree, the lemons grew to be the size and shape of Pomelos (or large grapefruit)! They have the same thick, thick skin, and a tiny fruit inside. The flavor is not the same as the regular lemons.. a little less tart and less juicy! Sometimes they fall off before we have a chance to grab them.
From the height of the fence and above, we seem to have a Jack and the Beanstalk type of tree. No one could really explain what was going on, since all the lemons below were perfectly normal.
You can see in the photo there are about 4 huddled next to each other, haughtily looking down at the tinier lemons with sour sneers.
Last year, J was pruning the tree and he noticed that the giant lemons seemed to be growing on much thicker and thornier stalks that grew from the bottom or the tree. It seems that maybe these are suckers producing the hefty fruits.??
If the tree had been grafted I assume all the lemons would have been the same size. Weird, but the kids love them. J's younger daughter took one to school for show and tell... actually it was show and GUESS!
On this mild summer day, what better way to use some of the lemon juice than to dress one of my all-time favorite salads that I invented to get the kids to eat Broccoli! It also gets some cider vinegar in our diet (huge health benefits).
- 6 c. Trader Joe's organic Broccoli Slaw, or 4 cups chopped up organic Broccoli and 2 c. shredded carrots
- 1 c. organic Parsley, finely chopped
- 1 large or 2 medium organic Garlic cloves, mashed in mortar and pestle with 1/2 tsp. Sea Salt
- 3-1/2 Tbs. Vegenaise
- 1-1/2 Tbs. Bragg's Apple Cider Vinegar
- 1 Tbs. Lemon Juice
- 1/4 tsp. Black Pepper
- 1/2 tsp. Celery Seed (or you can add 1/2 c. fresh Celery, chopped
Combine veggies in a large bowl. (I chop the TJ mix a little so the pieces aren't so long and unwieldy.)
In a small bowl combing dressing ingredients, whisking until well combined. Taste and adjust seasoning.
Pour over veggies and toss to coat.
Note: This is a light dressing, not meant to look like the thicker Slaw dressing we're used to.
~ Bon Apetit! ♥
On Sunday, I held the first Cooking Up The Cure (CUTC) informational session : Fighting Disease with Food. A good friend of mine who is a Nutritionist joined me. My acupuncturist kindly offered her lovely office space to me.
Snuggled amid a forest of trees, and furnished with gorgeous Asian furniture, a wood porch runs the length of the back of the building bordering the creek. It was the perfect setting for a relaxed health related talk.
I developed a PowerPoint presentation that included recent studies funded by the NIH (National Institutes of Health) which found that certain foods, spices or vitamins are proving to be just as effective (and in one case MORE effective ) as Chemotherapy in the treatment of Cancer, and others that have linked Autism and Depression to low Antioxidant levels.
I talked about Antioxidants, Carotenoids, the Fantastic Foods and Spices and Super Supplements that are being recommended as part of a Complimentary treatment approach to many serious illnesses, and why it's critical to maintain high Antioxidant levels either by eating the MINIMUM 7 - 10 servings of low-sugar fruits and a wide spectrum of colorful vegetables EVERY day, OR by taking a high quality pure Antioxidant Supplement to ensure our body is able to fight back if attacked by disease.
Attendees got their palms scanned by our Biophotonic Scanner, and were either surprised or pleased with their reading. A number of attendants will be taking our Tëgreen* supplement which has the equivalent catechins (the major component of green tea extract, have highly beneficial physiologic effects.) as 7 cups of green tea. • Tegreen 97(R) enhanced insulin sensitivity • Improved glucose-lipid metabolism • Increased fat burning and decreased body fat percentage • Lowered body weight associated with inhibited angiogenesis.
I baked some Black Bean Dark Chocolate Bars and made a Quinoa Salad which I cooked with Green Tea, as samples of the Anti-Disease Diet. Both were a hit.
Each participant received CUTC Info packets that included the list of Fantastic Foods; a laminated list of Foods and their Antioxidant values; a reusable grocery list to take along when shopping for high antioxidant, vitamin packed foods; several Anti-Cancer recipes, and more.
It was so successful that I am having another one in Berkeley in a couple of weeks, open to a slightly larger audience. I want to keep it small enough to engage with attendees and have a meaningful discussion.
* For more information on these supplements send me an email.