New Orleans Style Red Beans and Rice

New Orleans Style Red Beans and Rice

Spice up your senses with this authentic and flavorful New Orleans’-style dish. Beans, which are an excellent source of fiber (supplying 12-14 grams per cup), also provide essential minerals like potassium and iron, plus folate – an important cancer-fighting B-vitamin. Combine this hearty side with a tossed green salad for a filling and wholesome meal.

Ingredients:

2 tsp. olive oil
1/2 large onion, chopped
1/2 red or green bell pepper, diced
1 small stalk of celery, diced
3 large garlic cloves, minced
1/4 tsp. dried thyme, crumbled
1 Tbsp. paprika
1/2 Tbsp. oregano
1/4 tsp. cayenne pepper
2 cups canned red kidney beans, rinsed and drained (or better still, fresh kidney beans which have been cooked ahead of time)
1 1/2 cups fat free, msg-free reduced-sodium chicken broth
2 cups brown rice
Pinch of freshly ground black pepper

Option: vegetarians can substitute the chicken broth with vegetable broth, or for a richer flavor try reduced-sodium tomato sauce.

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Heat the oil in a heavy saucepan over medium heat. Add the onion, bell pepper and celery and sauté for 4 minutes. Stir in the garlic, thyme and spices and cook until the vegetables are tender, about 2-3 minutes.

2. Add the beans and broth. Simmer gently, uncovered, over low heat until the beans are creamy, 15-20 minutes (make sure not to overcook them). Serve the beans over brown rice.

Makes 6 servings.
Per serving: Per serving: 170 calories, 2.5 g total fat (0 g saturated fat), 29 g carbohydrate, 6 g protein, 5 g dietary fiber, 140 mg sodium

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Confetti Macaroni and Bean Salad

Confetti Macaroni and Bean Salad

Here is a healthy macaroni salad with plenty of variety. Many recipes call for heavy mayonnaise and lack vegetable variety. This low-fat, colorful version features healthy whole-wheat pasta and fiber-rich beans; both contain saponins, phytochemicals shown to slow cancer cell growth in the lab. You can add the veggies featured here or visit your local farmer’s market and pick up additional seasonal items to experiment with.

Ingredients:

3 cups whole-wheat macaroni, cooked al dente
1 (15-ounce) can unsalted chickpeas, rinsed and drained (or better still, fresh chickpeas if available)
1/2 cup chopped cucumber
1/2 cup fresh cut green beans (or frozen and defrosted)
1/2 cup chopped orange bell pepper
1/3 cup coarsely chopped pitted ripe olives (or 2 oz. canned sliced black olives)
3 large red radishes
2 Tbsp. apple cider vinegar
1 Tbsp. organic natural sugar
1/2 tsp. sea salt
1 Tbsp. coarse grain mustard
1 tsp. olive oil
Freshly ground black pepper, to taste

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. In large mixing bowl, combine pasta, chickpeas, cucumber, green beans, orange pepper and olives. Halve each radish vertically, then horizontally. Cut pieces into 1/4 inch slices and add to salad. Using a fork, toss until beans and vegetables are evenly distributed with pasta.

2. In small bowl, whisk vinegar, sugar and salt together until sugar and salt dissolve. Add mustard and oil and whisk until blended. Season to taste with pepper. Add to pasta salad. Toss with fork until well combined.

Note: Double the dressing if salad will sit overnight in the refrigerator.

Makes 8 servings.
Per serving: 150 calories, 2.5 g total fat (0 g saturated fat), 27 g carbohydrate, 6 g protein, 4 g dietary fiber, 260 mg sodium.

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Improve memory loss by using natural alternatives

(NaturalNews) As we grow older, we tend to worry more and more about our memory. Lapses in memory that we didn't give much importance to when we were younger now seem to have a new meaning. It is common to do such things such as misplace things like car keys, eyeglasses and cell phones, to draw a blank on a friend's name, to walk into a room and forget why we went there in the first place. However, although we all have had these experiences, as we age, we tend to worry about what these lapses could mean. It is important to realize that, contrary to popular belief, memory loss is not a natural process of aging. Our brains are capable of making new brain cells at any given age.

To read the rest of the article click Here.

What is greenwashing?

According to "The Sins of Greenwashing" the definition of Green-wash is “the act of misleading consumers regarding the environmental practices of a company or the environmental benefits of a product or service”.   Two years ago I didn’t know what Greenwashing is.  I didn't know it involved company’s misleading consumers.    I didn't know it was problem.  I was a blind consumer who believed that if it said “Green”, then it was “Green”.   I believed that if I bought products that said “Green”, that I was helping the environment.  I believed the labels on the the products were true.   

There are 7 sins of Greenwashing according to “The Sins of Greenwashing”.

1. Sin of the hidden trade off.
2. Sin of no proof.
3. Sin of vagueness.
4. Sin of irrelevance.
5. Sin of lesser of two evils.
6. Sin of fibbing.
7. Sin of worshipping false labels.

So how can you spot these sins? Number one the company would have to be looked at as a whole. For example a company might be saying their green,  because their containers are recyclable yet the product they create could have toxic chemicals in them. 

Number two, three,  six, and seven are pretty much self explanatory.  For example, for number two if a company can’t prove that they are green then they are guilty of Greenwashing.  For number three, which is vagueness, means that a company is going to be like a politician.  Their going to walk around the question, but not answer it.    The sin of irrelevance, number four,  is when a company says something to make you feel good by making an environmental claim that is irrelevant to the company so you are more easily persuaded to purchase their product.  The sin of lesser of two evils, which is number five, is where a company makes an environmental claim that may be true, but distracts the consumer from greater environmental impacts that can be detrimental.

Number six, fibbing is lying,  plain and simple.  An example of seven could mean a company puts false labels on the product.  Also,  Companies are not required to list all the ingredients they use in non consumable products.

Stir Fry Portobello Salad

Stir Fry Portobello Salad

Forget the steak salad and give your greens a healthy makeover with mushrooms. Portobellos are great for Asian stir-fries like this and add a meaty flavor and texture that's great for transitioning to a healthier plate. By limiting red and processed meats you'll lower your risk for heart disease and colorectal cancer. Plus you'll have more room for cancer-fighting vegetables!

Ingredients:

1 Tbsp. peanut oil, divided
1 carrot, sliced thin diagonally
1 red bell pepper, chopped coarsely
1 cup fresh snow peas (frozen may be substituted)
Sea salt and freshly ground pepper to taste
4 Portobello mushrooms, sliced into 1/2 inch strips
1 clove garlic, minced
2 Tbsp. low-sodium soy sauce* (be sure to use fermented organic non-GMO soy sauce)
1 tsp. organic sugar or raw honey (optional)
1/4 tsp. sesame oil
1 tsp. fresh ginger, grated
1 package of your favorite salad mix, about 4 cups packed
2 tsp. sesame seeds, toasted

Dressing
3 Tbsp. rice vinegar
1 1/2 tsp. low-sodium soy sauce*
1 1/2 Tbsp. sesame oil
1 tsp. fresh ginger, grated
1 small clove garlic, minced
Freshly ground pepper to taste

*To make your own healthier soy-free soy sauce substitute, see:

Healthy Soy Sauce Substitutes

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Heat 1/2 tablespoon peanut oil in large skillet or wok over medium heat. Add carrots and cook 2-3 minutes, tossing and stirring. Add red pepper, snow peas, and salt and pepper and continue to toss and cook an additional 2-3 minutes. Remove from pan and set aside.
2. Add the remaining 1/2 tablespoon peanut oil, using the same pan. Add Portobello strips and garlic and stir fry to desired doneness. Reduce heat to low and add soy sauce, sugar (or honey), sesame oil and ginger. Mix and toss quickly to coat the Portobello.
3. Turn off heat. Add the cooked veggies back in and give mixture another quick toss.
4. Place salad mix on 4 plates. Drizzle with dressing. Divide the Portobello/veggie mix; place on top of salad.
5. Sprinkle with sesame seeds and serve.

Dressing

1. Place all ingredients in mixing bowl. Whisk thoroughly until fully combined.
2. Let stand for 15 minutes to allow flavors to mingle. Whisk again before serving.

Makes 4 servings.

Per serving: 122 calories, 5 g total fat (1 g saturated fat), 21 g carbohydrates, 6 g protein, 5 g dietary fiber, 394 mg sodium

Mullein is the Herb for Respiratory Disorders

(Health Secrets Newsletter) Mullein, a plant that grows in dry barren places, has been used for centuries because of its outstanding medicinal qualities. Its healing properties are found in its roots, leaves and flowers, and it has been effective in treating a variety of health conditions, especially respiratory disorders.

To read the rest of the article click Here.

Commonly prescribed drugs and hospitals are killing and harming the elderly

(NaturalNews) Prescription drugs and the combination of those drugs and other medications are taking a heavy toll on elderly Americans, leading to risky hospitalizations, mental decline and death. And some of those drugs are worse than others.

To read the rest of the article click Here.

Beware dangerous new advice to use daily aspirin to prevent cancer

(NaturalNews) Before anyone jumps on the latest mainstream media bandwagon and begins taking daily aspirin to prevent cancer, there are several strong reasons to hesitate. To begin with, the study which produced the media storm was flawed and the claimed benefits are highly questionable.

For the rest of the article click Here.

Chicken with Mushrooms and Pearl Onions

Chicken with Mushrooms and Pearl Onions

Have a larger crowd to feed and would like to serve up a tasty and healthy meal? This recipe, which uses less expensive chicken thighs and legs, may be just the ticket. Loaded with healthy items such as onions, carrot, mushrooms, celery and more which combine with the more succulent and more tasty dark chicken meat to provide a tasty treat that is large on health and light on the wallet.

Ingredients:

3 pounds chicken thighs and/or legs (preferably cage-free organic chicken)
Sea salt to taste
Freshly ground black pepper
About 4 tablespoons unbleached flour
2 tablespoons olive oil
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 stalk celery stalk, coarsely chopped
1 bay leaf
1 sprig fresh thyme, or 1/4 teaspoon dried
1/4 cup red wine
2 quarts Basic Chicken Stock or canned low-sodium msg-free broth
1 cup quartered mushrooms
1 cup pearl onions, peeled
Optional - orange slices, creamed spinach, roasted baby potatoes

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Season the chicken with salt pepper. Dust the chicken with flour.
2. Heat 1 tablespoon of the oil in a wide, shallow pot over medium heat. Add the chicken and brown on all sides, about 2 minutes on each side. The oil should be hot enough to sear in the juices but not burn. Remove the chicken from the pan and drain off the excess fat.
3. Turn the heat to medium-high and add the vegetables. Cook for 3 to 4 minutes, until they begin to soften. Turn up the heat and brown slightly. (This can be made ahead and kept in the refrigerator up to 3 days or frozen.)
4. Add the bay leaf, thyme and red wine, and cook until the wine is almost completely evaporated.
5. Put the seared chicken back in the pot and cover with stock. Bring to a simmer and cook, uncovered, for 1 1/2 hours. Do not let it boil rapidly.
6. Strain the stew and retain the chicken and liquid. Discard the vegetables. Return the liquid to the pot and simmer to reduce its volume by half.
7. Meanwhile, bring a small pot of salted water to a boil. Add the pearl onions and cook until tender, about 5 to 7 minutes. Drain and set aside.
8. Heat the remaining tablespoon of oil in a small skillet over medium-high heat. Add the mushrooms, season them with salt and pepper and cook for 4 to 5 minutes. Remove from heat.
9. Remove the skin from the chicken; discard the skin. Add the chicken, mushrooms and onions to the reduced liquid.
10. Adjust the seasoning with a generous amount of salt and pepper.

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Moist and Delicious Fruit & Nut Muffins

Moist and Delicious Fruit & Nut Muffins

You are limited only by your imagination and the availability of healthy fruits and nuts when you make these healthy and delicious fruit and nut muffins. Just don't overdo it when time comes to serve and eat these moist and tasty treats, as you and your lucky guests will surely be tempted to do.

Ingredients:

1 cup rolled oats
1 cup whole wheat flour
1/2 cup oat bran
1/2 cup organic brown sugar (or raw organic honey)
2 teaspoons aluminum-free baking powder*
1 teaspoon aluminum free baking soda
Add-ins (see below)
2 cups yogurt
1/2 cup butter, melted
2 organic cage free eggs

*Make your own aluminum-free baking soda with this recipe:

Aluminum-Free Homemade Baking Powder

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Preheat oven to 400F. Combine oats, whole wheat flour, oat bran, brown sugar, baking powder, and baking soda in a large bowl. Add optional add-ins.
2. Whisk together the yogurt and eggs in a small bowl. Add melted butter, whisking to combine. Gently fold the wet ingredients into the dry ones, being careful not to over mix (some lumps are fine).
3. Divide batter evenly among 12 muffin cups (I use non-bleached muffin papers to save clean-up time). Bake 20 to 25 minutes, until muffins are golden and firm to the touch. Allow them to cool for a few minutes, then lift them out of the tin and enjoy.

Makes 1 dozen.

Add-Ins (these are how you will make this recipe totally your own, unique, and completely delicious; just use whatever you prefer or have on hand). Choose at least one from each group.

Fruits: to total one cup

1/2 to 1 cup chopped fresh apple
1/2 to 1 cup chopped fresh pear
1/2 to 1 cup pumpkin puree
1/2 to 1 cup diced banana
1/2 to 1 cup dried cherries or cranberries
1/2 to 1 cup raisins, dark or golden, or currants
1/2 to 1 cup chopped dates

Nuts and Seeds: to total 1/2 cup

1/4 to 1/2 cup chopped walnuts, pecans, almonds, or cashews
1/4 to 1/2 cup sunflower seeds, raw or toasted
1/4 to 1/2 cup pumpkin seeds, raw or toasted
1/4 to 1/2 cup flax seeds
1/4 to 1/2 cup sesame or poppy seeds

Spices:

2 teaspoons grated fresh ginger, or 1 teaspoon ground
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon freshly-grated nutmeg
Pinch ground cloves

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Sugar takes on high fructose corn syrup in high stakes legal battle to see which is most unhealthy

(NaturalNews) In what has all the appearances of the pot calling the kettle black, two of the unhealthiest and most widely consumed items in the American diet are headed to court to decide which one is more evil. Big Sugar is taking on Big Corn and their High Fructose Corn Syrup (HFCS) in a landmark battle scheduled to go before a Los Angeles federal judge this week.

For the rest of the article click Here.

Spicy Stuffed Cabbage Rolls

Spicy Stuffed Cabbage Rolls

These spicy stuffed cabbage rolls make for a hearty and oh-so-tasty main course with just the right amount of spice. Among the many healthy ingredients are cabbage, garlic, onion, cayenne pepper and sea salt.

Ingredients:

4/5 cup water
1/2 cup uncooked white rice
10-12 cabbage leaves
1 pound lean ground beef (organic grass fed beef if possible)
1/4 pound pork sausage(organic if possible)
1/3 cup chopped onion
1 egg, slightly beaten
1 1/2 teaspoons sea salt
1 1/2 tablespoon minced garlic
1 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon of paprika
1 (15 ounce) can tomato sauce
splash of lime juice
splash of cayenne pepper sauce
Chopped chives for garnish (optional)

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. Add a 1/2 teaspoon of the black pepper, 1/2 tablespoon of the garlic, 1/2 teaspoon of the sea salt and a splash of the liquid cayenne pepper type sauce to the tomato sauce and stir until mixed well.
4. In a medium mixing bowl, combine the ground beef, sausage, 1 cup cooked rice, onion, egg, salt, black pepper, garlic, ground cayenne pepper, paprika, and splash of lime juice along with 3 tablespoons of tomato sauce. Mix thoroughly.
5. Divide the meat mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
6. Add one half the remaining sauce to a slow cooker and set to medium heat. Place the cabbage rolls side by side in the cooker and pour the remaining tomato sauce over the top. Cover and cook for about half an hour.
7. Reduce heat to low in order to simmer and continue cooking for another 1 1/2 hours. If necessary, add a bit of water to keep the liquid from drying out.
8. Garnish with chopped chives (optional) and serve.

Makes 10-12 cabbage rolls.

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A tragic and stunning case of scientific fraud in studies on red wine and resveratrol

(NaturalNews) In yet another stunning example of scientific research fraud, the University of Connecticut leveled charges of widespread scientific fraud against a prolific researcher earlier this year. The university identified the researcher as Dr. Dipak K. Das, a director of the university's Cardiovascular Research Center (CRC) and a professor in the Department of Surgery, whose work reported on the health benefits of resveratrol and red wine.

For the rest of the article click Here.

Spicy Sweet Potato Bisque

Spicy Sweet Potato Bisque

Bring some bright color to the table this season with a soup that's anything but ordinary. Sweet potatoes get their rich orange color from carotenoids, phytochemicals that studies show help fend off cancer and heart disease while protecting your vision, immune system and skin. Coconut milk adds a sweet, tropical flavor to the soup. Bring it all together with a kick of curry paste and enjoy this soup hot or lukewarm with a simple chicken salad.

Ingredients:

4 cups msg-free reduced-sodium chicken broth, divided
1/2 cup chopped onion
2 garlic cloves, chopped
2 tsp. grated fresh ginger
1 small jalapeño pepper, seeded and chopped
1/4 tsp. green or red Thai curry paste
2 1/2 lbs. sweet potatoes (Garnet, Jewel or Louisiana), peeled and cut into 1/2-inch slices
1 cup water
1/2 cup regular or reduced-fat coconut milk
1/ 4 cup orange juice
Sea salt and freshly ground black pepper
1 lime, zested for garnish

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Pour 1/4 cup of broth into large, deep saucepan. Add onion and garlic, set over medium-high heat, and cook until onion is translucent, 3 minutes, stirring occasionally. Add ginger, jalapeño, and curry paste and cook, stirring frequently, until onion is soft and most of the moisture has evaporated, 2 minutes.
2. Add remaining broth to pot. Add sweet potatoes and 1 cup water. Bring liquid to boil, reduce heat to simmer, and cook, covered, until sweet potatoes are soft, 20 minutes. Uncover and let soup cool for 10 minutes.
3. Using immersion blender, puree until soup is pulpy. Add coconut milk and orange juice, and puree until soup is velvety smooth. Or, puree soup in blender; this may require two batches, with half juice and coconut milk added to each batch. Season soup to taste with salt and pepper.
4. To serve, divide soup among 6 wide, shallow bowls. Garnish each serving with about 1/4 teaspoon of grated lime zest. Serve hot or lukewarm.

Makes 6 servings (about 1½ cups per serving; makes 8½ cups).

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Whole-Grain Gluten Free Salad

Whole-Grain Gluten Free Salad

Try something different and take your salad to the next level by combining fruits, vegetables and whole grains in one hearty dish. According to experts, eating more plant foods, which are rich in fiber, vitamins, minerals and phytochemicals offers cancer-protective benefits. If you have some extra time, make this salad a day ahead to allow the flavors to develop.

Ingredients:

1/2 yellow bell pepper, cut in bite-size pieces
1/2 tomato, seeded, cut into bite-size pieces (optional)
1/4 cup chopped radish (may substitute with sliced water chestnuts)
1/4 cup chopped scallions
1/4 cup finely chopped dried fruit (apricots, raisins, dates or cherries)
2 Tbsp. toasted pine nuts (or chopped almonds or walnuts)
3 oz. part-skim mozzarella cheese, diced
3 cups cooked (and cooled) brown rice*
Sea salt and freshly ground black pepper, to taste
Juice of 1 lime
2 Tbsp. extra virgin olive oil
2 Tbsp. finely chopped (or 2 tsp. dried) chives or flat-leaf parsley
2 Tbsp. finely chopped (or 2 tsp. dried) mint or cilantro

* May substitute couscous, bulgur or quinoa.

(As always, for the healthiest version of this recipe choose organic content whenever possible.)

Instructions:

1. In a large bowl place bell pepper, tomato, radish, scallions, dried fruit, nuts and cheese. Mix lightly with fork. Season to taste with salt and pepper.
2. Fluff cooled grain with a fork and season to taste with salt and pepper. Add to the bowl of salad ingredients, mixing it in lightly with fork.
3. Pour lime juice, oil and herbs into a small container with a tight-fitting lid. Cover and shake well until combined. Drizzle over the salad and mix lightly with a fork. Serve or refrigerate, covered, up to 2 days.

Makes 6 servings (1 cup each).

Per serving: 230 calories, 9 g total fat (3 g saturated fat), 28 g carbohydrate, 7 g protein, 3 g dietary fiber, 130 mg sodium

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Healthy Homemade Ranch Dressing

Healthy Homemade Ranch Dressing

Here is a healthy ranch dressing recipe which contains no unhealthy soy or canola or the other unhealthy ingredients normally found in commercial ranch dressing.

Ingredients:

1 cup homemade soy and canola free mayonnaise¹
1/2 cup homemade sour cream²
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

(For the very healthiest version use fresh organic content as much as possible)

Instructions:

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Yield 1 1/2 cup

About 150 calories or less per serving

¹Homemade Soy and Canola Free Mayonnaise

²Homemade Sour Cream

See also:

Healthy Soy Sauce Substitutes

Homemade Natural Worcestershire Sauce

Healthy Homemade Thousand Island Dressing Recipes

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Chicken Ratatouille

Chicken Ratatouille

Served over rice, this delicious dish is loaded with vegetables and skinless chicken breasts, making it a lower fat, lower salt one-dish meal.

Ingredients:

1 tablespoon olive oil
4 medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces
2 zucchini, about 7" long, unpeeled and thinly sliced
1 small eggplant, peeled and cut into 1" cubes
1 medium onion, thinly sliced
1 medium green pepper, cut into 1" pieces
1/2 lb. fresh mushrooms, sliced
1 can (16 oz.) whole tomatoes, cut up
1 clove garlic, minced
1 1/2 teaspoon dried basil, crushed
1 tablespoon fresh parsley, minced
freshly black pepepper to taste

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.

2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.

3. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender and cooked through.

Yield: 4 servings--Serving Size: 1-1/2 cup

Fat: 6.5 g, Carbohydrates: 19.2g, Calories: 253.3, Protein: 31.5g

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New study: Radiation treatments create cancer cells 30 times more potent than regular cancer cells

(NaturalNews) In a groundbreaking new study just published in the peer reviewed journalStem Cells, researchers at UCLA's Jonsson Comprehensive Cancer Center Department of Oncology found that, despite killing half of all tumor cells per treatment, radiation treatments on breast cancer transforms other cancer cells into cancer stem cells which are vastly more treatment-resistant than normal cancer cells. The new study is yet another blow to the failed and favored mainstream treatment paradigm of trying to cut out, poison out or burn out cancer symptoms (tumors) instead of actually curing cancer.

For the rest of the article click Here.

Naturally relieve and heal toothaches and tooth infections

(NaturalNews) Toothaches generally occur when a tooth's nerve root becomes irritated. The most common causes of toothaches are infection, decay, injury, or loss of a tooth. Pain may also occur after a tooth has been pulled. While no one enjoys a painful tooth, the good news is that tooth pain and infections can usually be relieved and healed naturally.

For the rest of the article click Here.

Chicken Spedini on Rosemary Skewers

Chicken Spedini on Rosemary Skewers

This healthy recipe tastes as good as it looks and contains healthy items such as sage, rosemary, lemon juice, olive oil and garlic.

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts (preferably free range organic chicken)
24 pearl onions
Sea salt to taste
3 very thin slices prosciutto (about 1 ounce), cut into 1" squares
1 bunch sage leaves, stemmed (24 leaves)
freshly ground black pepper
24 stiff sprigs fresh rosemary or bamboo skewers, each about 5" long

For basting:

1 clove garlic, chopped
1/2 teaspoon sea salt
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon water

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Wash and trim the chicken breasts and cut into 3/4" cubes. Set aside.
2. Place the onions in a saucepan with cold salted water to cover. Bring to a boil. Cook the onions until just tender, about 5 minutes.
Drain well, refresh under cold water and drain again. Peel the onions.
3. If using rosemary, strip the bottom 2 to 3 inches of leaves off the stems.
4. Assemble the spedini. Skewer the chicken and onions on the rosemary or bamboo skewers, placing prosciutto and sage leaves
between each. Use a slender bamboo skewer to make starter holes in the chicken and onions.
5. Make the basting mixture. In the bottom of a bowl, mash the garlic and salt to a smooth paste with the back of a wooden spoon. Stir
in the lemon juice, oil and water.
6. Preheat the grill to high. Grill the spedini until the chicken is cooked through, about 3 to 4 minutes per side, basting with the garlic
mixture.

Note: Make your chicken extra tangy by marinating it overnight in a marinade similar to the basting sauce above.

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Mediterranean Flounder

Mediterranean Flounder

Enjoy the waning summer sun with a light fish that’s both tasty and easy to make. Beautiful red pepper, crunchy pine nuts and Italian breadcrumbs complement high-protein flounder, adding soft flavor and texture to this simple fish. A good source of vitamins B6 and B12, phosphorous and selenium, this is a great recipe for cancer prevention and overall good health. The healthiest flounder is U.S. Pacific Wild Caught Flounder.

Flounder with Peppers and Toasted Pine Nuts

Ingredients:

2 Tbsp. pine nuts
1 lb. flounder fillets
1/4 tsp. each sea salt and pepper
2 Tbsp. Italian style bread crumbs
2 tsp. unsalted butter
2 tsp. olive oil
1 shallot, minced
1 garlic clove, minced
1 red bell pepper, cut into julienne strips
1 tsp. balsamic vinegar
1/2 cup fat-free, reduced-sodium chicken broth
2 Tbsp. chopped fresh basil

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Toast pine nuts by placing them in a hot skillet and stirring frequently over medium-high heat, about 2 minutes. Be careful not to let them burn. Remove from heat and set aside.
2. Rinse fish and pat dry. Season with salt and pepper. Dust with breadcrumbs.
3. In a large skillet, melt butter and olive oil over medium heat. Add fish and let cook for at least 4 minutes until golden on one side. Flip over and cook other side for about 3 minutes until fish is cooked through.
4. Remove fish from pan and set aside.
5. Add shallots, garlic, and pepper strips to hot pan and sauté until fragrant and slightly wilted, about 2 minutes.
6. Add vinegar and stock. Increase heat to high and boil until liquid is reduced by half, about 2-3 minutes. Pour pepper mixture over the fish.
7. Top with pine nuts and fresh basil. Serve immediately.

Makes 4 servings.

Per serving: 190 calories, 9 g total fat ( 2 g saturated fat), 6 g carbohydrate, 22 g protein, 1 g dietary fiber, 380 mg sodium.

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Oversea drug trials exploit and kill Third World poor and US consumers alike

(The Best Years in Life) Over the past two decades, drug makers have increasingly shifted trials for drugs intended for the U.S. market to Third World countries where it is easier and cheaper to recruit trial patients and where oversight is minimal. While outsourcing drug trials may save significant money for the pharmaceutical companies, the cost in human lives and suffering for both the Third World trial participants and American drug users is likely horrendous.

For the rest of the article click Here.

Aspartame's neurological side effects include blurred vision, headaches, seizures and more

(NaturalNews) Aspartame, an artificial sweetener commercially known as Nutrasweet, Spoonful and Equal, has infiltrated the world market and has become almost as ubiquitous as the sugar it seeks to replace. From soda drinks to chewing gum, it offers a low-fat, low-calorie and no-sugar option enticing to diabetics and people who are trying to lose weight.

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French Country Bean Soup

French Country Bean Soup

This hearty and super tasty soup is even better the second time around - and it is great the first time. Using the dark green outer leaves from sweet Savoy cabbage, as Judy Rogers does at Zuni, will enhance the flavor, too. So would making a supply large enough to serve it several times, which concentrates the flavors of this country soup every time you reheat it.

Ingredients:

2 Tbsp. olive oil
1 carrot, cut in half-moons
1 rib celery, sliced
1 small onion, chopped in bite-size pieces
1 small leek, chopped in bite-size pieces
3 outer leaves Savoy cabbage, rolled and cut in 1/2” strips
4 cups reduced sodium MSG-free chicken broth
1 tsp. dried thyme
1 garlic clove, chopped
2 cups squash (e.g. butternut), peeled and diced
1 can (15 oz.) chickpeas or white beans, rinsed and drained
1 cup cooked chicken cut in bite-size pieces (optional)

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Heat oil in medium Dutch oven or large, deep saucepan. Sauté carrot, celery, onion, leek, and cabbage until leaves are bright green and other vegetables start to soften, about 3 minutes. Add broth. Cover and simmer for 15 minutes.

2. Add thyme, garlic, squash and beans. Cover and simmer 15 minutes. Stir in chicken, if using. Ladle soup into deep bowls and serve accompanied by toasted slices of whole-grain French bread or other rustic bread. (This soup reheats well. It keeps up to 5 days, covered, in refrigerator.)

Makes 8 servings (with chicken).

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Sautéed Leafy Greens

Sautéed Leafy Greens

Ditch the green food dye and add some festive color to your table the natural way with a leafy green side dish. This simple sauté is perfect for everyone from the accomplished culinarian to the kitchen-illiterate. It calls for just 5 ingredients, but packs plenty of flavor and phytochemicals. Beta-carotene is a particularly powerful antioxidant found in dark leafy greens. Foods containing carotenoids may help protect against cancers of the mouth, pharynx, larynx, esophagus, and stomach.

Ingredients:

1-2 cloves of garlic
1/2 medium onion chopped
1/2 lb. leafy greens (kale, chard, or collard greens)
1 Tbsp. extra virgin olive oil
1 tsp. freshly ground black pepper
Sea salt to taste

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Chop the garlic and onions, and then set aside – research shows that allowing garlic to stand for 10-15 minutes before cooking can help retain its health-beneficial enzymes.
2. With a knife, remove and discard very tough or damaged end portions of the greens – keep the majority of the stems attached. 3. "Core" the center portion of the greens, then chop the leaf cores and stems into bite-sized pieces and set aside. Roll the leaves into a tube shape, about 3 at a time, and cut lengthwise to create thin 1" ribbons.
4. Heat the oil over medium heat in a large skillet. Add the onion, garlic, black pepper, and green stems and cores. Heat, covered, for 3-5 minutes, stirring occasionally until onions are translucent. Add the leaves and cook, covered, another 3-5 minutes until stems are tender and leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.
5. Add sea salt to taste.

Makes 4 servings.

Per serving: 65 calories, 4 g total fat (<1 g saturated fat), 7 g carbohydrate, 2 g protein, 1.5 g dietary fiber, 25 mg sodium.

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Olive Garden Heart Healthy Chicken and Pasta

Olive Garden Heart Healthy Chicken and Pasta

Try this recipe for mouth watering chicken and pasta with super healthy spinach and garlic. Can be used as a one-plate meal or served with sides of salad and other healthy vegetables.

Ingredients:

8 oz Fresh pasta shells, or
6 oz Dry pasta shells
1 1⁄4 lb Fresh spinach
1 lb Chicken breast (preferably organic), boned, skinned, grilled, cut into 1" cubes
4 med cloves garlic, chopped
1 t Olive oil
1 c chicken broth
1⁄2 t Nutmeg or mace
Sea salt and freshly ground pepper
1⁄2 c Parmesan, grated

(As always, use organic content as much as possible for the healthiest recipe.)

Instructions:

1. Cook the spinach in the broth until tender.
2. Drain and reserve broth.
3. Mash out excess liquid.
4. Cook pasta.
5. Preheat a saute' pan or heavy skillet over medium heat, add the oil and saute' the garlic, stirring constantly, until it is white.
6. Don't allow it to brown.
7. Add the spinach and nutmeg or mace, salt and pepper.
8. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth.
9. Stir and turn the spinach until it is hot, adding broth as necessary.
10. Remove pasta and immediately drain.
11. Add the shells into the spinach mixture and blend well.
12. Serve immediately with parmesan.

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Heard about the colloidal silver 'Blue Man?' Here's why the scare story is public relations fraud

(NaturalNews) The case of the legendary "Blue Man" whose entire body turned blue after taking a liquid concoction that the mainstream media continues to refer to as "colloidal silver" is a fraud. Contrary to what you may have heard about the incident, 57-year-old Paul Karason from California had not been taking real colloidal silver at all when he turned blue, and the entire charade appears to have been nothing more than a shock-factor story to detract the public from exploring the truth about properly-prepared silver colloids and their incredible power to heal when taken appropriately.

For the rest of the article, click Here.

Natural Remedies for Painful Toothaches

Natural Remedies for Painful Toothaches

by Tony Isaacs

Toothache or tooth pain is usually caused when the nerve root of a tooth is irritated. Infection, decay, injury, or loss of a tooth are the most common causes of tooth pain. Pain may also occur after a tooth has been extracted. Here are some remedies which have been used to relieve and heal painful toothaches:

• If your toothache comes from a likely abscess or infection, use oil of oregano topically and internally, colloidal silver topically, internally and for swishing and warm salt water for alternate swishes as follows:

  • Take several drops of oil of oregano under the tongue and then swish down with lots of colloidal silver every hour. Rub some of the colloidal silver into the gum area around the tooth (fairly gently). After a few minutes, rub oil of oregano onto the gum area. Then, in between the colloidal oral colloidal silver swishings also do a fairly vigorous warm salt water swish (preferably sea salt) and follow that up with more oil of oregano rubbed into the gums.

• Buy some Ginger Root at your grocery store. Cut off a piece of it and remove the skin. Put the piece in your mouth right on the painful tooth & bite down on it. The pain should go away immediately. You may have to replace the Ginger in your mouth periodically with a fresh piece - but just keep the rest of the root you purchased in a container in your fridge, and you will always have it when you need it!!

• Numb a throbbing tooth with clove essential oil (Syzygium aromaticum). The aromatic chemical in clove called eugenol anesthetizes pain and kills bacteria. To apply it, soak a cotton ball or swab with the oil and use it to wipe your sore gums and tooth. Repeat this four to five times a day until you can see your dentist.

• Take one teaspoon of blackseed oil (Nigella sativa) and 1/2 cup of vinegar and boil. Cool and rinse your mouth. It will reduce the inflammation and the infection. Rinse every couple of hours until the pain and or swelling is gone.

• For tooth abscess, put two level teaspoons of common salt in a cup. Pour on a small amount of boiling water to dissolve the salt. Then fill the cup with enough cold water to make the solution warm. Rinse your mouth slowing and well - use all the water. Do this at least twice a day, the more often the better. If it doesn't work quickly, increase the amount of salt used, it won't do you any harm.

• Anything cold. When you have a toothache, pressing something cold on the outside of your mouth can give you temporary relief, especially if you are having problems sleeping. Instead of worrying about Ice that will melt in the middle of the night, grab anything from your fridge or freezer. A jar of mustard, a can of beer, a bottle of water, you name it. It is quicker than making an ice pack and will not thaw to water. Do not take a food to bed that will spoil.

• If you have any olive leaf extract, you might wish to take some of that too - as it is a great infection fighter/pathogen destroyer. Perhaps bromelain too (at least 1000 mg per day), which greatly speeds healing - but remember that bromelain is a powerful binder and it might potentiate any other items you are taking. For example, it will give 2 1/2 as much absorption of amoxicillin as happens with amoxicillin alone.

• Here is an old folk remedy from Russia and the Ukraine: Take a small piece of garlic, or fresh grated piece of garlic and put it onto the opposite wrist for 20 minutes. Sounds strange, but many Russians swear by this old folk remedy, claiming that the toothache should be gone by the next day.

Sources included:

http://www.tbyil.com/Toothache.htm
http://curezone.com/forums/fm.asp?i=1916686#i
http://curezone.com/forums/fm.asp?i=1916618#i
http://www.emedicinehealth.com/toothache/article_em.htm

About the author:

Tony Isaacs is a natural health advocate and researcher and the author of books and articles about natural health including Cancer's Natural Enemy . Mr. Isaacs is a contributing author for SANEVAX and his articles are regularly featured at Natural News, the Health Science Institute's Healthiertalk website, CureZone, the Crusador online, AlignLife, the Cancer Tutor, the American Chronicle and several other venues. Mr. Isaacs also has The Best Years in Life website for baby boomers and others wishing to avoid prescription drugs and mainstream managed illness and live longer, healthier and happier lives naturally. In addition, he hosts the YahooOleandersoup Health group of over 2000 members and the CureZone "Ask Tony Isaacs - Featuring Luella May" forum.

Carrot and Pineapple Oatmeal Muffins

Carrot and Pineapple Oatmeal Muffins

This recipe for rich, moist muffins will help you satisfy your craving for a sweet treat while providing a nutritious foundation to start your day. The recipe calls for oats, which are a rich source of dietary fiber and provide the muffins' hearty texture. While usually eaten at breakfast, these muffins are wonderful any time of day. They are perfect for snacking and make a nice addition to the dinner table in lieu of traditional dinner rolls.

Ingredients:

1 Butter spray
1 cup all-purpose unbleached flour (better still, use coconut flour)
1 cup whole-wheat flour
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. sea salt
1 tsp. cinnamon
1/2 cup raw organic sugar (better still use stevia)
1/2 cup raw organic brown sugar (better still use raw organic honey)
1/4 cup coconut oil
1/2 cup applesauce
2 eggs plus 1 egg white, lightly beaten (preferably free range organic eggs)
1 tsp. vanilla extract
1/2 cup uncooked rolled oats
1/4 cup unsweetened, dried coconut flakes
1/2 cup raisins
2 cups shredded carrots
1 (8 oz.) can crushed pineapple, drained

(As always, use organic content as much as possible for the healthiest recipe.)

Directions:

1. Preheat oven to 350 degrees and lightly spray muffin tin with butter spray.

2. Mix all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the center of the mixture and add sugars and/or sweeteners, coconut oil, applesauce, beaten eggs and vanilla. Mix until evenly moist.

3. Fold in oats, coconut, raisins, carrots and pineapple. Fill each muffin cup about 2/3 full with muffin batter.

4. Bake 25 minutes or until a knife inserted in the center of a muffin comes out clean.

Makes 15 muffins.

Per serving: 190 calories, 6 g total fat (1.5 g saturated fat), 34 g carbohydrate, 4 g protein, 2 g dietary fiber, 270 mg sodium.

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Our Disappearing Minerals and Their Vital Health Role

"You can trace every sickness, every disease, and every ailment to a mineral deficiency." - Dr. Linus Pauling, two-time Nobel Prize winner

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Carrot and Apple Soup

Carrot and Apple Soup

This healthy, tasty and warming soup is excellent any time of year but perhaps especially so during the cooler weather in the fall, winter and early spring. Carrots, apples, leeks and olive oil are all known for their many health benefits and this recipe features all of them, as well as healthy sea-salt and the trace minerals it contains.

Ingredients:

1 Tbsp. olive oil
1 medium onion, chopped
1 medium leek, chopped
1 pound peeled carrots, cut in 1/2-inch slices
1 Granny Smith apple, peeled, cored and chopped
3 cups, reduced sodium MSG-free chicken broth
Optional - milk (preferably organic - a wonderful healthy choice would be raw goat milk)
Sea Salt and freshly ground black pepper, to taste
3 Tbsp. minced mint, for garnish (optional)

(As always, use organic content as much as possible for the healthiest recipe.)

Directions:

1. Heat oil in medium Dutch oven or large saucepan over medium-high until hot. Sauté onion and leek until onion is translucent, 4 minutes.
2. Mix in carrots and apple. Tightly cover pot, reduce heat and cook gently until vegetables give up most of their juices, 8 to 10 minutes. Add broth. Cover and cook until carrots are very soft, about 30 minutes.
3. Let soup sit, uncovered, about 20 minutes, to cool slightly. Purée soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.) If soup is too thick, add milk or broth, as desired. Season to taste with salt and pepper.
4. Serve garnished with mint

Makes 4 servings.

Per serving: 23 g. carbohydrate, 4 g. protein, 5 g. dietary fiber, 496 mg. sodium.

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Egg and Roasted Red Pepper Wrap

Egg and Roasted Red Pepper Wrap

Make an effort to start the day with a healthy breakfast. Studies show that children and adolescents who skip the morning meal have higher body fat than those who eat breakfast. This can put them at higher risk for chronic diseases like cancer and type-2 diabetes, later in life. Start your child's morning (or your own morning) right with this protein-rich egg wrap. Make the cheese and red pepper filling the night before so in the morning you can cook the egg and assemble the wrap in less than 10 minutes.


Ingredients:

1 large red bell pepper, halved and seeded
Sea salt to taste
1/4 tsp. each dried basil, oregano and thyme
1 large egg (preferably free range organic eggs)
1 large egg white
Olive oil (or olive oil cooking spray)
2 tsp. grated Parmesan cheese
2 Tbsp. chopped flat-leaf parsley
2 Tbsp. reduced-fat ricotta cheese
1/8 tsp. harissa, or to taste
1 low-fat whole-wheat wrapper

(As always, use organic content as much as possible for the healthiest recipe.)

Directions:

1. Preheat oven to 425 degrees F.
2. Place pepper, cut side down, on foil-covered baking sheet. Bake until skin is puffed and blistered, 20-30 minutes. 3. Transfer pepper to bowl, cover with plate, and let steam for 20 minutes. Pull off skin from pepper, using your fingers or small knife.
4. Place pepper on plate. Sprinkle with salt and dried herbs, cover with plastic wrap, and refrigerate overnight, or up to 24 hours.
5. In bowl, whisk egg and egg white together until well blended. Coat 8-inch skillet with olive oile, and set over medium-high heat. Add egg, tilting to coat bottom of pan, and cook until egg is set, 1-2 minutes. Sprinkle on cheese and parsley, and cook until surface of omelet looks dull, 2-3 minutes. Slide flat omelet onto plate and set aside.
6. In small bowl, combine ricotta and harissa. Blot roasted pepper dry using paper towel, and cut pepper into very thin strips.
7. To assemble wrap, spread ricotta mixture over wrapper, leaving 1/2-inch uncovered around edges. Slide omelet onto wrapper, positioning it near one end. With narrow end of wrapper toward you, arrange 8-10 pepper strips horizontally on top of egg, and starting at end near you, tightly roll up wrapper. Cut rolled wrap diagonally into 3 pieces and serve immediately.

Makes 1 serving.

Per serving: 330 calories, 11 g total fat (3 g saturated fat), 34 g carbohydrate, 20 g protein, 6 g dietary fiber, 420 mg sodium.

See also:

Healthy Meatless Breakfast Tacos

Breakfast Burrito with Refried Black Beans

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