Diet Tips for Prostate Health

1. Eat Fruits and Vegetables
   • Fruits and vegetables contain large amounts of cancer-fighting and inflammation-reducing substances like vitamins, polyphenols, antioxidants, minerals and natural fiber. Most men and women do not consume the recommended daily intake of fruits and vegetables. If you are working to change the way you eat, aim to make manageable changes. Try to include a variety of fruits and vegetables in your diet.

Amazing Essential Oil Mosquito Repellent

"Aging is an extraordinary process where you become

the person you always 

should have been."

David Bowie

You Can Reverse or Prevent Heart Disease

Watch this presentation by Dr Caldwell Esselstyn on plant based diets. He is the author of Prevent and Reverse Heart Disease. Highly recommended.

VEGAN CREAMY MAC

CREAMY MAC

You are going to love this Vegan Creamy Mac. It was inspired from a recipe in the What The Health Cookbook. Try this even if you are a mac and cheese lover, it will amaze you.





INGREDIENTS (Organic and local always):
* 10 ounces (2 1/2 cups) of your preferred macaroni pasta
* 1 cup of diced yellow or white potatoes (you can leave skin on if it is thin)
* 1/4 cup diced carrots
* 1/3 cup chopped onions
* 3/4 cup water (liquid from boiled veggies)
* 1/3 cup of raw cashews
* 2 Tbsp nutritional yeast


DIRECTIONS:

• Prepare two medium pots: one to boil water for pasta, the other to boil water for the potatoes and carrots. Once first pot is boiling, add pasta and cook following package instructions.
• in the other pot, add the chopped potato, carrot, and onion mixture and cook about 10 min or until vegetables are tender and soft enough to blend. Cooking time will vary slightly based on how small you have chopped your veggies. 
• When the pasta is done cooking, drain and return to the pot.
• when the veggies are soft enough to blend, use a strainer or slotted spoon to remove then from the cooking water, and place them in your blender. Add 3/4 cup of the veggies cooking water to your blender along with the veggies and the remainder of the ingredients.  Blend until smooth. 
• poor sauce over your cooked macaroni noodles in a dish of your choice, add salt to taste and serve immediately. 

3-4 SERVINGS

*Note, if you are not using a high speed blender for this recipe, it is recommended to soak your cashews for at least 30m minutes before attempting recipe. 

Cookie & Kate's Easy Homemade Healthy Salsa Recipe

Cookie & Kate's Easy Homemade Healthy Salsa Recipe

Katie Taylor from popular blog Cookie & Kate is one of the most personable people on the internet, and her new cookbook, Love Real Food, is just as accessible and bright as her blog, filled with plant-based recipes that are low enough on the complicated-scale to actually be made. This salsa is no exception. An ingenious, super-quick recipe, this is the perfect thing to make when you're having last-minute guests over, or you want something bright and fresh to spice up a barbecue. "Whip up this salsa before your next party, and everyone will ask you for the recipe before they leave!" says Katie. "Tortilla chips aside, I love to offer this salsa with a variety of veggie-packed tacos, quesadillas, and nachos. It's also fantastic with scrambled or fried eggs in the morning."

Makes 2 cups

Ingredients

• 1 can (15 ounces) diced fire-roasted tomatoes
• 1 clove garlic, roughly chopped
• ½ cup roughly chopped white onion (about ½ small onion)
• ¼ cup lightly packed fresh cilantro leaves
• ½ medium jalapeño, seeded, deribbed, and roughly chopped
• 1 tablespoon lime juice, or more if needed
• ½ teaspoon fine sea salt

Method

1. Drain off about half of the tomato juice from the can (about 1⁄3 cup) and discard it.
 
2. In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt. Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
3. Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.

Give your locks a natural boost with this DIY hair mask

Made with just four simple yet effective ingredients, moisturize and condition your hair with this all-natural hair mask.

Chef Michael Smith’s Golden, French Lentil Stew

By Chef Michael Smith on April 5, 2017

This golden-hued stew is remarkably rich and creamy, thanks to the addition of a dairy-free cream base that can be either nut or seed based. Turmeric gives this stew its joyful, rich color, not to mention anti- inflammatory  benefits; curcumin, one of the compounds  in turmeric, has been shown to help reduce swelling and inflammation.  

When I was developing this recipe, I tested the stew with both cashew and sunflower seed cream, and both versions work beautifully. It’s a friendly recipe for those with tree nut allergies (provided you can still eat sunflower seeds). The stew is spiced with dried thyme and cumin, and it packs a hefty portion  of greens (Swiss chard or kale—your choice!) and other hearty vegetables like carrot and celery. The French green lentils hold their shape well and add a lovely, chewy element, but feel free to use green or brown lentils if that’s all you can find. The stew will just be thicker, since green and brown lentils break down a bit more.

Salt and Vinegar Zucchini Chips

Salt and Vinegar 

Zucchini Chips

Salt and Vinegar Zucchini Chips are very low in calories and are low carb too!

The key to making a real good chip out of zucchini is all in how you slice it. Use a mandolin or food processor to get the slices as thin as possible. Toss with my other ingredients and you won’t believe how good these are!

Note: You can make this recipe in the oven if you don’t have a dehydrator. See instructions below.

Prep time: 15 mins
Cook time: 12 hours
Total time: 12 hours 15 mins

Anti-Inflammatory Vegan Key Lime Pie

Anti-Inflammatory Vegan Key Lime Pie

from:Healthy Gourmet

Crust:
1 cup unsweetened coconut, shredded
1 cup walnuts
1/4 teaspoon pink rock salt or grey seas salt
1/2 cup Medjool dates, pitted

Filling:
3 firm avocados
3 tablespoons lime juice
1 teaspoon lime zest
1/2 cup raw honey
pinch pink rock salt or grey seas salt

Directions:

Crust:
Place the coconut, walnuts and salt in a food processor with an "S" blade. Blend until coarsely ground. Add the dates and process until the mixture resembles bread crumbs and begins to stick together. Press ingredients into the bottom and sides of a 9 inch (23 cm) pie plate by packing the crumb mixture with the back of a sponsor your fingers. Place the crust in the freezer for 15 minutes. 

Filling:
Process all ingredients in a food processor with the "S" blade until smooth. Pour the filling into the pie crust. Garnish with fresh slices of kiwi fruit or extra thin slices of lime. 

Chill in refrigerator before serving.

Nutritional information:
Servings: 12

Amount per serving:
Calories: 340
Fat: 24.0g
Sodium: 57mg
Carbohydrates: 27.8g
Fiber: 8.6g
Protein: 5.7g

Squash Curry With Ginger + Lime Cauliflower Rice Recipe

Squash Curry With Ginger + Lime Cauliflower Rice

Serves 3–4

Ingredients

• 1 cup/50g fresh cilantro, leaves cut from the stalks and finely chopped
• 2 tablespoon red curry paste
• 1 14 oz. can coconut milk
• 1 tablespoon tomato pureé
• ½ teaspoon turmeric
• 1 tablespoon coconut oil
• 1 white onion, finely chopped
• pinch salt
• 14oz/400g butternut squash or pumpkin, peeled and cubed
• 5oz/150g green beans, ends cut off
• 2oz/50g spinach
• juice of 1 lime

Ginger + Lime Cauliflower Rice Ingredients

• 1 cauliflower, outer leaves discarded and roughly chopped
• 1 tablespoon coconut oil
• zest and juice of 1 lime
• 1 tablespoon fresh grated ginger
• 2 tablespoon chopped fresh coriander
• 3 tablespoon water

Preparation:

1. In a food processor or blender blend the coriander stalks, red curry paste, coconut milk, tomato purée and turmeric.

2. Heat the coconut oil in a pan over a medium heat for 1 minute. Put the onions into the pan. Sauté them for 5 minutes with a pinch of salt. Add the squash and stir-fry for 1 minute, then pour in the blended mix, bring to a simmer and let this cook for 10 minutes. Add the green beans and spinach and cook for another 20 minutes until the pumpkin is cooked through.

3. Meanwhile, make the Ginger + Lime Rice. Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.

4. Heat the coconut oil in a large frying pan, and throw in the lime zest with the ginger and coriander. Stir for 30 seconds, then add the cauliflower, 3 tablespoons water and the juice of the lime. Cook for 5 minutes, until cooked through.

5. Scatter the cilantro leaves over the curry with a squeeze of fresh lime juice, and serve with the ‘rice’.

This recipe is excerpted from Get the Glow: Delicious and Easy Recipes That Will Nourish You from the Inside Out.

Chocolate Coconut Truffle Balls made from leftover pulp from juicing!

Chocolate Coconut Truffle Balls 
Made from leftover pulp from juicing!

I love this recipe. It is a great treat at Christmas. 

100g of carrot, orange and ginger pulp. I juiced 3 carrots, 1 orange, and 2" ginger. I used the pulp from a masticating juicer (Norwalk). If your pulp is not dry, try using a nut milk bag to squeeze all possible juice out for a dry pulp.

8 dates, stones removed and soaked in water for 2-3 hours

50g of walnuts or cashews, soaked in water for 2-3 hours

40g cacao powder

60g of shredded coconut

2 Tbs coconut oil

2 Tbls coconut milk (or I use almond/coconut milk)

pinch of Himalayan salt.

1. Drain the nuts and blend for 1-2 minutes until broken down to fine pieces
2. Add cacao and dates to the blender and blend into a paste
3. Add the pulp from juicing to the blender and pulse blend
4. Add coconut oil, coconut milk (or sometimes I use almond/coconut milk), pinch of salt and 40g of shredded coconut. blend until smooth.
5. Remove the mixture from the blender and roll into equally sized balls
6. Roll the balls in the remaining shredded coconut 
7. Place the balls in the fridge to set on parchment paper. 

Should be consumed within 3-4 days. 

Great Easy to Make Veggie Pappardelle with Butternut Squash Recipe

Pappardelle with Butternut Squash, Browned Butter, and Chard
(from Vegetarian Times)

serves 4 | 30 Minutes

6 cups butternut squash, peeled
   and large dice (1 1/2 inch)
2 Tbs olive oil
1/8 tsp. ground nutmeg
8 oz pappardelle
1 bunch (12 oz) rainbow chard, stems chopped
   and leaves cut into ribbons
4 Tbs unsalted butter
16 whole fresh sage leaves
2 (2 tsp) cloves garlic, minced
1/4 cup shaved Parmesan cheese (optional)

Preheat oven to 450 F. Place squash on a baking sheet, and toss with olive oil. Sprinkle nutmeg and season with salt and pepper. Roast 20 to 25 minutes or until squash is tender, stirring occasionally.

Meanwhile. cook pappardelle in large pot of boiling water according to package directions, adding chard stems and leaves during final 2 minutes of cooking. Drain pappardelle and chard, reserving 1/2 cup of cooking liquid. return pappardelle to pot.

Heat butter in a medium skillet over medium-high heat 4 minutes, or until butter browns, stirring occasionally. Add sage and garlic  and sauté for 5 seconds. pour browned butter mixture over pappardelle and chard and add squash and toss to coat. Add reserved cooking water as needed to moisten pappardelle. Sean with salt and pepper if desired. Top with Parmesan (optional)

Per 1 1/2 cup serving: 483 cal; 13 g prot; 21 g total fat (9 g sat fat); 61 g carb; 65mg chol; 371 sod; 8 g finer; 5 g sugars.

How Your Gut Health Is The Key To Controlling Obesity, Depression, Stress and So Much More...

Probiotics are the necessary friendly bacteria that is essential to your gut health. Your gut health is so important to your body's overall health and mental health as well. Probiotics contribute to your body's  control of chronic pain, stress, immune function, depression, weight control, anxiety, brain function, autism and so much more.

To maintain a healthy brain and mind you really need to have a healthy gut. If you find yourself forgetting things more often or feeling a little foggy it could be due to gut health.

1. Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy. (from webbed.com)

A good quality probiotic can be purchased at any quality health food store.

Raw Creamed Fennel Soup

(from Food Matters)

INGREDIENTS 

• 1 1/2 cups chopped fennel, (approx. 1 large bulb)
• 3 organic celery stalks
• 1 small-medium avocado
• 1/4 cup lemon juice
• 1/4 cup spring or filtered water
• 1/2 tsp unrefined sea salt
• 4-inch length of spring onion
• 2 ice cubes

WHAT TO DO 

1. Blend everything until smooth (up to 1 minute). Adjust flavors to taste - add more lemon or sea salt to taste, or more water for a thinner consistency. 
2. Pour into small bowls, and garnish with fennel sprigs or parsley.

DELICIOUS TURMERIC JUICE THAT MAY HELP YOU PREVENT AND KILL PANCREATIC TUMORS

TURMERIC SUNRISE JUICE

You’ll Need

2 Apples
3 Stalks Celery
3 Carrots
2 Pears
1 Thumb-sized Ginger Root
6 Thumb-sized Turmeric Root
2 Lemons, peeled

30-Second Nutmilk Recipe!

IMPROVE YOUR HAIR, SKIN & NAILS WITH THIS SMOOTHIE!

COMPLEXTION SMOOTHIE!

Try drinking this delicious tasting smoothie to help improve your hair, skin and nails and overall wellbeing. Blend the following ingredients (use organic if possible):

-1 ripe avocado
-4 figs
-1 lemon peeled
-1/2 cup raw almonds
-distilled water 
-pinch of sea salt  
-pinch of cayenne pepper

All Time Great Organic Juicing Recipes

All Time Great Organic Juicing Recipes

RECIPE 1

3 carrots, 1 green apple

-

RECIPE 2

1 green apple, 1/2 fennel bulb, 3 celery stalks, 1 lime, 1/2 cucumber, handful of mint, 2" piece of ginger

-

RECIPE 3

6 kale leaves, handful parsley, 1 cucumber, 4 celery stalks, 1 green apple, 1 lemon

-

RECIPE 4

1 green apple, 1 lime, bunch of mint

-

RECIPE 5

1 beet, 1 apple, 1/2 cucumber, bunch spinach, 2" ginger

Steamed Vegetables