Kashi cereal's 'natural' claims stir anger

How natural are Kashi natural cereals?

Kellogg is facing anger on social-media sites because of complaints that its popular Kashi brand of cold cereals doesn't live up to the company's "natural" billing on ads and boxes.

The controversy went viral a week ago after a Rhode Island  grocer tacked a note to one of his store shelves, telling customers he wouldn't sell the cereal because he found out the brand used genetically engineered, non-organic ingredients. Photos of the note began popping up on Facebook pages and food blogs as some consumers claimed Kellogg was misrepresenting its cereal.

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Beet, Rice and Goat Cheese Burgers

Beet, Rice and Goat Cheese Burgers

Another vegan burger that is perfect for Meatless Monday or any time a meatless meal is desired. Many may find that these pink burgers taste better after they’d sat for a day in the refrigerator and let the flavors comine and develop. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.

Ingredients:

2 cups cooked brown or white rice
1 cup finely diced or grated roasted beets
1/4 cup chopped fresh herbs, like a mixture of parsley and dill
1 15-ounce can white beans, drained and rinsed
1 tablespoon fresh lemon juice
1 egg - preferably cage free organic
2 ounces goat cheese, crumbled
Sea salt and freshly ground pepper
2 tablespoons extra virgin olive oil, as needed

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

Instructions:

1. Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.

2. Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.

3. Moisten your hands and form 6 patties.

4. Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.

Advance preparation: You can make these up to 3 days ahead, either through Step 3 or 4, and keep in the refrigerator. They can also be cooked ahead and reheated in a low oven or in a pan on top of the stove.

Yield: 6 burgers.

Nutritional information per serving (6 servings): 227 calories; 10 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 41 milligrams cholesterol; 29 grams carbohydrates; 5 grams dietary fiber; 238 milligrams sodium (does not include salt to taste); 10 grams protein.

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The Best Year's in Life Radio - Today's Show

Our guest today is Robert Sandberg.   Bob is a  is a researcher who's interest in medicine and healing has led him to develop creative ways to improve health.   Bob is a close friend of David Hinckson, Owner of the Water Oz Company.  He will describe the events that led to David's unjust imprisonment (just another example of the war being waged on natural health), and the steps he is taking to see that justice is finally served.

Tony will talk about Health in the News during the first half hour, and I will finish my segment on negligence in nursing homes during the second half hour.

The show airs this afternoon from  12:00pm to 2:00 pm Pacific Time, 1:00 to 3:00 Mountain, 2:00 to 4:00 Central, and 3:00 to 5:00 Eastern time.  You can listen to it livestream at www.rumormillnews.com/ffmp3/ffmp3.html, via the chat room at http://chatroom.themicroeffect.com/ (General Chat), or you can call in toll free at 888-747-1968.

To read more about Bob and to see the schedule of our upcoming guests, please visit the link below:

http://www.tbyil.com/TBYIL_Radio.htm

 Be sure to visit our website today - it's never too late to begin living longer, healthier and happier lives!

Go to http://www.tbyil.com    

Rosemary and Cider Roast Chicken

Rosemary and Cider Roast Chicken

This recipe is not only healthy and tasty, it smells wonderful while it's cooking too. Featuring such healthy items as rosemary, apples and onions this dish is sure to please and is healthier still when the chicken is organic as recommended. 

Ingredients:


1 lemon
1 tablespoon chopped fresh rosemary leaves or 1/2 teaspoon dried
1 organic roasting chicken, about 4 to 5 pounds
1 small yellow onion, peeled and quartered
1 tart apple, such as Granny Smith or Stayman, cut into quarters
Sea salt, to taste
Freshly ground black pepper
1/2 cup apple cider


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


Instructions:


1. Preheat the oven to 350°F. 


2. Finely grate 1 tablespoon of zest from the lemon, mix it with half of the rosemary and set aside. 


3. Cut the lemon into quarters. Rub the entire chicken and the cavity with one of the lemon quarters, then discard it. Season the chicken with salt and pepper. 


4. Rub the cavity of the bird with the lemon zest mixture. Place the chicken on a rack in a roasting pan and stuff it with the remaining lemon and the onion and apple quarters. 


5. In a small bowl, combine the apple cider and the remaining rosemary. Pour half of this over the chicken and place it in the oven. Baste with the remaining cider mixture and the liquid in the pan at least 4 times during cooking. Roast until the juices run clear when the thigh is pierced with a knife, about 1 1/2 hours. 


6. Transfer to a serving platter and let rest 10 to 15 minutes before carving. 


Serving Size: 1/4 chicken


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Monsanto and ArborGen set their sights on GM trees and grasses

Monsanto and ArborGen set their sights on GM trees and grasses  

by: Tony Isaacs

(NaturalNews) Not satisfied to own or control our food crops, Monsanto and its spinoff ArborGen have also set their sights on genetically modified trees and grasses. Despite a groundswell of objections by scientists and activists, the USDA has turned a deaf ear to their concerns and has instead aided and abetted Monsanto's plans.

Coming soon to a forest or landscape near you: Franken trees and Franken grasses

To read the rest of the article click Here.

Pets Harmed by Flea and Tick Products

Pets Harmed by Flea and Tick Products

By Luella May | April 13, 2012

See more articles from this author

(Health Secrets Newsletter) Use of flea and tick control products has resulted in an alarming increase of reports of pet injuries and deaths in the past few years. This has prompted the Environmental Protection Agency to announce that they will be taking stricter measures in the marketing of these products. Each year the EPA is receiving an increased number of reports of harm suffered by pets, with the numbers reaching into the tens of thousands. Pet owners have reported skin irritations, burns, welts, drooling, vomiting, seizures, disorientation, neurological problems, and death. Death tolls are estimated at 600, but reported deaths are likely to be a small percentage of total deaths, since many deaths go unreported.

To read the rest of the article click Here.

Healing and Preventing Heart Disease with Nutrition

Healing and Preventing Heart Disease with Nutrition

by Tony Isaacs

The Mistaken Approach of Mainstream Medicine

Doctors tell us that cardiovascular disease cannot be cured, but instead can only be managed, primarily with drugs such as statins. Likewise they would also have us believe that the best way to prevent cardiovascular problems is through the use of statins and daily aspirin, along with avoiding being overweight.  In a sense, the doctors are right - cardiovascular disease cannot be cured by mainstream medicine.  However, cardiovascular disease can be cured and prevented by whole food nutrition, and what doctors know about the links between diet, weight and heart disease is mostly wrong.


For the rest of the article click Here.

Tilapia with Curry and Orange Rice

Tilapia with Curry and Orange Rice

Tilapia is a good source of protein, vitamin B12 and Selenium. This recipe calls for baking it in a delicious curry-citrus blend, which packs a flavor punch and cuts the fat from the usual fried filets. This affordable, sustainable fish makes a great, healthful alternative to a dish built around red meat. Curry powder and orange-infused rice pilaf step up the flavor and the scallions and almonds add a delicious crunch. 

Ingredients:


3/4 cup long-grain brown rice
3/4 cup orange juice
1 cup water
3/4 tsp. sea salt, divided
1/4 cup sliced almonds, preferably toasted
2-4 tsp. mild curry powder
4 tsp. extra virgin light olive
4 (4-oz.) tilapia filets
1 navel orange
1/2 cup chopped scallions, green and white parts
Freshly ground black pepper


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


Instructions:


1. Place rice and orange juice in medium saucepan. Add water and 1/4 teaspoon salt. Bring to boil over medium-high heat, cover tightly, reduce heat to simmer and cook until rice is tender, 45-50 minutes. Off the heat, let rice sit, covered, for 10 minutes. Fluff with fork, and set aside.
2. While rice cooks, preheat oven to 400 degrees F. 
3. If almonds are not toasted, spread on baking sheet and bake for 5 minutes, or until golden, watching carefully as they will burn easily. Immediately transfer nuts to a plate and cool to room temperature. If nuts are already toasted, skip this step.
4. In small bowl, mix together curry powder, oil and 1/2 teaspoon salt to make a paste. With brush, spread one-fourth of paste over each filet, coating lightly, and arrange seasoned filets on baking sheet in one layer. To peel orange, use paring knife to remove a thin slice from top and bottom. Standing fruit on a work surface, work knife blade along the curve of the fruit, removing peel and pith in strips. Cut orange horizontally into 8 slices. Arrange 2 slices on top of each filet.
5. Bake fish for 7-10 minutes, or until it is white and flakes easily at thickest part.
6. To serve, place one fish filet on each of 4 dinner plates. Mix almonds and scallions into Orange Rice, and season to taste with salt and pepper. Spoon one-fourth of rice onto each plate. If desired, add steamed broccoli raab or spinach, drizzled with a bit of extra virgin olive oil. Serve immediately.


Makes 4 servings.


Per serving: 375 calories, 12 g total fat (<1 g saturated fat), 39 g carbohydrate, 29 g protein, 3 g dietary fiber, 514 mg sodium.


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Get juiced with juice power!

Get juiced with juice power!

a TBYIL guest article by Julian Georgiou, Healingtalks Contributing Writer

What is juicing?


(Healingtalks) Juicing is the process of squeezing  juice from your fruits and vegetable to yield the highest, most ALIVE concentration of nutrients and micro-nutrients. It’s health benefits seem endless because they are! They can easily be prepared to yield creative combinations with refreshing tastes that give your a live-charging BOOST.


Reasons for juicing


To read the rest of the article click Here.

Spinach Sauté with Roasted Garlic, Walnuts and Feta Cheese

Spinach Sauté with Roasted Garlic, Walnuts and Feta Cheese

Tired of the same old salad greens? Spice things up tonight with this simple and delicious spinach sauté. Spinach is an excellent source of folate, along with vitamins A, C and K. In addition, this recipe packs a hearty dose of garlic, which offers powerful cancer-fighting potential, and healthy walnuts. According to studies, garlic shows much promise in providing possible protection against colorectal cancer. 

Ingredients:


2 tsp. extra-virgin olive oil, divided
3-5 garlic cloves (or according to taste), peeled and finely chopped
1/4 cup fat-free, reduced-sodium MSG-free chicken broth
1 large bunch fresh spinach or 1 package baby spinach leaves, washed and thoroughly dried
Sea salt and freshly ground black pepper, to taste
1/8 cup feta cheese 
4 tbl chopped walnuts 
Pinch of red pepper flakes (optional)


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


Instructions:


1. In a non-stick skillet, heat 1 teaspoon of oil over medium heat until hot. Add the garlic and gently sauté until it is golden brown.


2. Remove the garlic with a slotted spoon and place it in a blender or food processor. Add a small amount of the chicken broth and purée the garlic. Gradually add the remaining broth.


3. Add the remaining oil to the pan and heat over high heat until hot. Add the spinach and toss with a fork until it has wilted. Add the garlic/broth mixture to the pan and continue cooking, stirring constantly, until the spinach is tender, about 1 to 2 minutes. Add chopped walnuts. Add a pinch of red pepper, if desired.


4. Top with feta cheese and serve immediately.


Makes 4 servings.


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Today's Healthy Recipe: Shepherd's Pie

Shepherd's Pie is an English dish which is traditionally made with lamb or mutton. Americans typically make Shepherd's Pie with beef. The English (and Australians and New Zealanders) call the beef dish a "cottage pie". Naming conventions aside, Shepherd's Pie is essentially a casserole, lined with cooked meat and vegetables, topped with mashed potatoes, and baked.

Ingredients:

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons organic heavy cream
1 large egg yolk, preferably cage free organic egg
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds organic ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose unbleached flour (whole wheat for a healthier recipe)
1 cup beef stock or broth
2 teaspoons Worcestershire*, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

*For a healthier, soy free Worcestershire sauce, see:

*Homemade Natural Worcestershire Sauce

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

Instructions:

1, Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine organic cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

2, While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef . Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

3. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

4. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

To return to our list of Healthy Recipes, click HERE.

Today's Healthy Recipe: Roasted Veggies

Even the most ardent meat lovers will dig into these roasted veggies. The truffle oil really takes things over the top. It’s expensive, but you don’t need much and it is highly recommended!

Ingredients:

3 potatoes, diced into 1" cubes

4 very large carrots, chunked

3 leeks, green and white parts diced

1 pound Brussels sprouts, sliced in half

1 pound button mushrooms, sliced in half

1 head of broccoli, in florets

1/3 cup olive oil

1/4 cup truffle oil

1 tablespoon herbes de Provence (or other herb mixture containing savory, fennel, basil, thyme and other herbs)

Sea salt and pepper, to taste

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

Instructions:

1. Preheat your oven to 400F.

2. In a large baking pan, toss all of the ingredients together.

3. Bake for an hour to an hour and a half, stirring the veggies every 20 minutes, so that they will cook evenly. Your roast is done when the veggies are just the tiniest bit browned and the potatoes are tender.

To return to our list of Healthy Recipes, click HERE.

Crime and Misbehavior Pay Well at Big Pharma

(Health Secrets Newsletter) Being found guilty of criminal activity or professional misconduct might be expected to curtail opportunities and income for most of us, but such has not been the case with disciplined doctors and Big Pharma. As the ProPublica news reported, hundreds of doctors who have been sanctioned, fined, suspended and even convicted of crimes have been making big money as drug company speakers, consultants, educators and drug trial overseers.

To read the rest of the article click Here.

Brace Yourself for the Golden Era of Vaccinations

(Health Secrets Newsletter) Brace yourself for a new onslaught of vaccines as drug makers around the world are jumping on the vaccine profits bandwagon that is being hailed as the golden era of vaccines. According to market research firm Kalorama Information, vaccine sales should double, from $19 billion in 2009 to $39 billion in 2013 - five times the $8 billion in vaccine sales in 2004.

To read the rest of the article click Here.

Penne Pasta with Roasted Vegetables and Feta Cheese

Here is a delicious pot pasta dish which contains plenty of ingredients with cancer fighting and other health properties - including eggplant, garlic, olive oil, garbanzo beans, tomatoes and more. To make the dish even healthier, substitute fresh (preferably organic) ingredients wherever possible.

Ingredients:

11 Tbs (15mL) olive oil plus extra olive oil for coating the cookie sheet

2 cloves garlic, minced

5 cups (570g) eggplant, unpeeled, cut into 1-inch (2.5cm) cubes

8 oz (230g) penne pasta, uncooked

14 1/2 oz (425g) stewed tomatoes, chopped, undrained (one 14.5-ounce can)

15 oz (425g) garbanzo beans, canned, rinsed and drained (one 15-ounce can)

10 kalamata olives, cut in quarters

1 tsp (2g) oregano

2 oz (60g) feta cheese*, crumbled (1/2 cup)

1/2 tsp (2g) black pepper, freshly ground

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

Instructions:

1. Preheat oven to 475°F (246°C). Combine olive oil and minced garlic in a cup; set aside. Lightly coat a cookie sheet with olive oil.

2. Place cubed eggplant on the pan and drizzle with the garlic-oil mixture. Bake for 15 minutes, stirring once.

3. While eggplant bakes, cook pasta in rapidly boiling water until done and drain.

4. In a large skillet, combine stewed tomatoes, garbanzo beans, olives and oregano and simmer for 5 minutes.

5. Stir in pasta and eggplant. Sprinkle with feta cheese and freshly ground black pepper. Serve immediately.

To return to our list of Healthy Recipes, click HERE.

Meringue Tartlets with Pears

Deceivingly rich, these meringue tartlets are actually a healthy, low-calorie dessert with a few extra benefits. Packed with nutrients, one medium pear contains about 5 grams of fiber and just 100 calories. The meringues are made from egg whites so they’re low in fat. To top it off, the dark chocolate contains flavonoids that impart important antioxidant benefits. Though yes, these do contain sugar (organic sugar preferably), each serving contains but 1/2 a tablespoon of sugar. The trick is limiting this delicious dessert to just one serving!

Ingredients:

4 large, room temperature egg whites

Dash of cream of tartar

Dash of sea salt

1/4 cup organic natural sugar plus 1 Tbsp., divided

1 cup water

1 cup orange juice without pulp

2 cloves

4 ripe pears – Bosc or Anjou varieties (peeled, halved and cored)

2 Tbsp. plus 2 tsp. shaved dark chocolate, from a good-quality chocolate bar

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

Instructions:

1. Preheat oven to 350 degrees. Cover a baking sheet with parchment paper and set aside.

2. In large mixing bowl, combine egg whites, cream of tartar and salt. Beat with electric mixer at medium speed until eggs are frothy (about 1 minute). With mixer, at high speed, add 1/4 cup sugar, one tablespoon at a time. Beat for roughly 6 minutes or until stiff, glossy peaks form.

3. Drop meringue onto prepared baking sheet in 3 to 4-inch rounds, smoothing the edges. Bake for 1 hour. Turn oven off, but leave meringues in oven for about 12 hours. Do not open oven door.

4. When ready to serve, gently peel meringues off parchment paper.

5. In large baking pan, combine water, orange juice, 1 Tbsp. sugar and cloves. Add pears. Poach pears in oven until soft. Remove pears from liquid and set pears aside.

6. Place each pear half in a bowl and top with one meringue. To garnish, shave chocolate from side of chocolate bar using a vegetable peeler. Each meringue should get 1 teaspoon of chocolate.

Makes 8 servings.

Per serving: 117 calories, 2 g. total fat (less than 1 g. saturated fat), 24 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 65 mg. sodium.

To return to our list of Healthy Recipes, click HERE.

Natural Remedies for Poison Ivy and Poison Oak

(The Best Years in Life) Spring through fall are prime seasons for poison ivy and poison oak. Should you have the misfortune of brushing against either of those two, the good news is that you can stop the itching, spread and blisters with these home and natural remedies:

For the rest of the article click Here.

Mediterranean Vegetable Stew

This hearty one-pot is full of cancer-fighting vegetables and flavorful herbs and spices. Best of all each serving weighs in at only 300 calories and 6 grams of fat, making it a great dish to help you maintain a healthy weight. Butternut squash and carrots contain cancer-fighting carotenoids while onions and garlic pack quercetin and allixin — compounds that show the ability to slow tumor growth in the lab. Serve with hearty brown rice or whole-wheat couscous for the perfect New American Plate meal.

Ingredients:

1 Tbsp. olive oil

1 large onion, chopped

1 cup low-sodium vegetable broth (low-sodium chicken broth may be substituted for a non-vegetarian dish)

1/2 tsp. chili powder, or to taste

1/4 tsp. ground cloves

1 tsp. cumin

1/2 tsp. cinnamon

1/2 tsp. ground paprika

1/2 tsp. ground turmeric

1/2 tsp. ground cardamom (or substitute 1 1/2 Tbsp. curry powder for spices from chili powder through cardamom)

1 lb. (2 cups diced) small butternut squash, peeled, seeded, cut into 1/2" cubes

1/4 cup raisins

2 carrots, cut into 1/4 inch slices

3 cloves garlic, minced

1 large zucchini, halved lengthwise, cut into 1/4" slices

1 (15-oz) can garbanzos, drained

1/4 cup pitted black olives, halved

3/4 tsp. sea salt

1/2 tsp. white or black pepper

1/4 cup chopped fresh parsley, divided

1-2 Tbsp. fresh lemon juice

3 cups cooked brown rice (whole-wheat couscous may be substituted)

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

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion. Cook until translucent, about 2 minutes. Add broth. Reduce heat to medium-low and simmer, stirring frequently, about 20 minutes.

2. While broth is simmering, combine spices in a mixing bowl then stir them into pot. Add butternut squash, raisins, carrots and garlic. Cover and continue simmering until vegetables are tender, about 25 to 30 minutes.

3. Add in zucchini, garbanzos, olives, salt and pepper. Re-cover and continue to simmer until zucchini is tender, an additional 10 to 12 minutes. Stir in 2 tablespoons parsley and lemon juice.

4. Place warm rice uniformly on large serving platter (or individual plates). Spoon the stew over bed of rice. Garnish with remaining parsley and serve.

Makes 6 servings (about 1 cup stew per serving).

Per serving: 300 calories, 6 g total fat (1 g saturated fat), 54 g carbohydrate, 11 g protein, 9 g dietary fiber, 464 mg sodium.

To return to our list of Healthy Recipes, click HERE.

Natural Remedies for Insect Bites and Stings

(The Best Years in Life) As spring barrels on into summer, not only is the sun out in abundance, so are the bugs -- and some of them come with a bite (or a sting). The good news is that there is plenty of natural relief for those annoying (and sometimes dangerous) bites and stings.

First, however, a bit of caution is in order: make sure that the person bitten/stung does not have abnormal swelling or otherwise show signs of a serious allergic reaction. If they do, call 911 - because some people can die from bites or stings if they are not treated immediately.

For most common insect bites or stings, the following suggestions should do the trick and provide fast relief and healing:

For the rest of the article click Here.

Grilled Chicken with Tomato-Avocado Salsa

Grilled Chicken with Tomato-Avocado Salsa

Add a new twist and taste to grilled chicken by grilling chicken breasts marinated with plain yogurt, lime, cilantro and more and adding adding a zesty salsa to boot. A great blend of tastes you likely have not seen before!

Ingredients:

For the salsa

4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved

1/2 small red onion, finely chopped

1 jalapeno chili pepper, seeded and diced

2 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice

1/2 avocado

For the chicken

1/2 cup non-fat, plain organic yogurt

1/2 small red onion

1/4 cup fresh lime juice

1/4 cup fresh cilantro

4 boneless, skinless chicken breasts (preferably organic) about 4 to 6 ounces each

Sea salt to taste

Freshly ground black pepper

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

Instructions:

For the salsa

1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.

2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.

(This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken

1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.

2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.

3. Preheat the grill to medium-high.

4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.

5. Serve the chicken with tomato-avocado salsa.

To return to our list of Healthy Recipes, click HERE.

Triple Sec Fruit Salad

Triple Sec Fruit Salad

Finish up your meal with a tasty and healthy multiple-fruit salad, as good or better than the one mom made. The secret ingredient in this recipe is booze!

Ingredients:

1 mango, diced

2 pints of strawberries, sliced in half

1 pint of blueberries

3 kiwis, peeled and sliced

1 pint of raspberries

2 peaches, diced

1 ounce of triple sec

Juice of 1 lemon

Juice of 1 orange

Bunch of mint leaves, for garnish

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

Instructions:

1. Gently toss all of the fruit together in a large bowl.

2. Fold in the booze and the juices.

3. Chill, covered, until you’re ready to serve.

4. When it’s time for dessert, dish up the salad into each bowl, top with a mint sprig, and serve!

To return to our list of Healthy Recipes, click HERE.

Vegan Smashed Garlic Potatoes

Vegan Smashed Garlic Potatoes

You probably think that vegan mashed potatoes aren’t possible, but these are easy to make and wonderfully tasty. The heat from the potatoes will cook the garlic ever so slightly, but the garlic definitely shines through in this dish!

Ingredients:

8 medium sized red or Yukon gold potatoes

1/4 cup olive oil

1/2 cup almond milk

Sea salt and freshly ground pepper to taste

3 cloves of garlic, minced

1/4 cup nutritional yeast (optional)

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

Instructions:

1. Dice up the potatoes (skins and all) and put them in a big pot with lots of water. Bring to a boil and cook for about 10 minutes, or until they’re tender, then drain them in a colander.

2. While they’re still hot, transfer your potatoes into a large bowl with the remaining ingredients, and mash away! If things look dry, you can add another splash of milk. You’re not going for a super smooth situation here – it’s OK to have chunks of potatoes.

To return to our list of Healthy Recipes, click HERE.

Spinach, Strawberries and Almonds Salad

Spinach, Strawberries and Almonds Salad

Nothing says spring like fresh strawberries and baby spinach. Here is a vegan recipe that just about anyone is sure to love - spinach salad tossed with strawberries and almonds.

Ingredients:

8 cups of organic baby spinach, chopped as needed

2 cups of strawberries, sliced

1 cup slivered almonds

1 Haas avocado, diced

1/3 cup orange juice

1/3 cup olive oil

1/4 cup balsamic vinegar

2 tablespoon Dijon-style prepared mustard

Sea salt and pepper, to taste

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

Instructions:

1. In a large bowl, toss together the spinach, strawberries, almond, and avocado.

2. In a smaller bowl, whisk together the remaining ingredients. You can either toss the dressing in with the salad, or pass it on the side.

Note: You can also make this salad with pecans, walnut slices, peanuts or other nuts. For a tasty oriental styled version, use peanuts and, add mandarin orange slices and top with an oriental salad dressing.

To return to our list of Healthy Recipes, click HERE.

Are you Tired and Rundown from Adrenal Fatigue?

(Health Secrets Newsletter) Do you feel tired and rundown most of the time and have problems getting a good rest - and when you are able to sleep it does not seem to help much with how tired you feel? If so, your problem may be adrenal fatigue, particularly if you have experienced major stress in your life. Fortunately fixing adrenal fatigue is relatively simple to do. If the right steps are taken you may soon be able to renew your adrenals and gain back vitality, energy and wellness.

For the rest of the article click Here.

Pork Tenderloin with Pomegranate Cherry Sauce

Pork Tenderloin with Pomegranate Cherry Sauce

Pork is a versatile meat that goes well with a variety of fruits and vegetables. This recipe features cherries and pomegranate juice that give the meat a tender, sweet taste. Cherries contain vitamins A and C, potassium and fiber. Tart cherries actually have nearly 20 times more vitamin A than strawberries and blueberries. Lab studies are also looking at the phytochemical anthocyanin, credited with giving cherries their notable red hue, for its powerful antioxidant properties. Pair with a light, spring salad for even more phytochemicals.

Ingredients:

1/2 cup dried tart cherries

3/4 cup pomegranate juice, divided

1 lb. pork tenderloin (preferably organic pork)

4 tsp. extra virgin olive oil

1/2 cup fat-free reduced-sodium chicken broth

1/4 cup finely chopped shallots

1 tsp. dried thyme

1 Tbsp. coarse seed mustard

2 tsp. unsalted butter, optional

Sea salt and ground black pepper

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

Instructions:

1. Place cherries in small bowl. Add 1/2 cup pomegranate juice and let sit until cherries are plump, about

20 minutes. Drain, setting fruit aside and reserving liquid.

2. Cut tenderloin crosswise into 8 pieces. Using your palm, gently flatten each piece to an even thickness.

3. Heat oil in large skillet over medium-high heat. Add pork and cook until it is browned on both sides,

turning meat once, about 6 minutes in all. When instant read thermometer reads 150 degrees F. or meat

resists slightly when pressed with your finger, remove it to plate, cover loosely with foil, and set aside.

4. Pour broth into the pan. As it boils, use wooden spatula to scrape up all browned bits. When broth is

reduced by half, 4-5 minutes, add cherries, shallots, pomegranate juice and reserved juice from soaking,

thyme and mustard. Simmer vigorously until liquid is reduced by one-third, 4 to 5 minutes. Return meat and

any juices that have collected to pan and cook until meat is barely pink in the center or instant read

thermometer registers 160 degrees F. Season with salt and pepper to taste. Place 2 pieces of tenderloin

on each of 4 dinner plates. If using, swirl butter into sauce until it melts. Spoon sauce over meat. Serve

immediately.

Note: If the tenderloin has a silverskin membrane, remove it or at the meat counter, ask the butcher to do it

for you.

Makes 4 servings.

Per serving: 238 calories, 5 g total fat (4 g saturated fat), 43 g carbohydrate, 7 g protein, 6 g dietary fiber, 155 mg sodium.

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Pesto Toastini

Pesto Toastini

Expecting visitors? Serving them something delicious and healthy may seem like a task, but this dish makes a perfect hors d'œuvre for your next gathering. Whole-wheat bread provides valuable nutrients while reduced-sodium broth keep the calories and fat low and fresh herbs give the dish a world of flavor.

Ingredients:

1 cup firmly packed basil leaves

1 cup firmly packed baby spinach

1/4 cup lightly packed flat-leaf parsley, stems removed

1/4 cup blanched almonds

2 large garlic cloves, chopped

2 Tbsp. grated Parmesan cheese

1 Tbsp. reduced sodium MSG-free chicken broth

3 Tbsp. extra virgin olive oil

Sea Salt and ground black pepper, to taste

24 1/2-inch thick slices of whole-wheat Italian bread, cut diagonally

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

Instructions:

1. In a food processor, combine the basil, spinach, and parsley. Whirl until the leaves are coarsely chopped. Add the almonds, garlic, cheese and broth. Whirl to a coarse puree. With the motor running, gradually drizzle in the oil and process until it is fully blended into the pesto. Season to taste with salt and pepper. There will be about 1 cup of pesto.

2. Spread the top of each slice of bread generously with pesto. Heat the pesto-covered slices in a toaster oven until the bread is toasted on the bottom and the pesto is warmed through. Serve immediately.

3, To store any unused pesto, spoon it into a small container, smoothing the top. Pour in enough olive oil to cover the top of the pesto. Refrigerate for up to 2 days.

Makes 8 servings, 2 Tbsp. pesto per serving.

Per serving: 190 calories, 8 g total fat (1 g saturated fat), 25 g carbohydrate,

5 g protein, 3 g dietary fiber, 245 mg sodium.

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Prominent heart doctor exposes the myths about cholesterol, statins and low fat diets

(NaturalNews) Renowned heart surgeon Dr. Dwight Lundell recently stepped forward to expose how embracing the high cholesterol myth has been wrong and the harm that has resulted, stating that the recommendations to lower cholesterol and severely restrict fat intake "are no longer scientifically or morally defensible."

For the rest of the article click Here.

Meatless Salad Pizza

Meatless Salad Pizza

It’s no secret: Americans have a love affair with pizza. But conventional toppings like pepperoni, sausage and extra cheese aren’t doing your waistline (or your arteries) any favors. Step outside the box and try topping a whole-wheat pizza crust with a cool, crisp salad. You’ll enjoy the crunch of a traditional pie and benefit from the added fiber, nutrients and phytochemicals.

Ingredients:

1 medium bunch (about 2 cups) arugula or other leafy greens, rinsed, drained and finely chopped
1 large tomato, seeded and chopped
1 small red onion, finely diced
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
2 tsp. extra virgin olive oil
2 tsp. red wine vinegar
Whole-wheat pizza dough, or pre-baked whole-wheat pizza shell, roughly 12-inches in diameter (for example, whole-wheat Boboli)
Dash of Garlic powder (optional)
Dash of Oregano (optional)
3/4 cup low-sodium pizza sauce
1/4 cup grated reduced-fat Parmesan cheese

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

Instructions:

1. Preheat the oven to 425 degrees.

2. Place the greens in a mixing bowl. Add the tomato, onion and peppers. Meanwhile, in a small bowl mix the oil and vinegar. Add the dressing to the salad, and toss it with a fork. Set it aside.

3. If you are using fresh dough, roll it out and let it rise according to the package directions. For some added flavor, consider sprinkling the dough with garlic powder and oregano before baking. Top the dough or pre-made pizza crust with the pizza sauce, leaving a 1/2-inch border. Bake the dough for 8 minutes or until the crust is crisp. If you choose to use a pre-made pizza shell, bake it according to package directions.

4. Remove the crust from the oven and, while the pizza crust is still hot, cover it with the salad greens. Lightly sprinkle the top with the grated Parmesan cheese.

5. Cut the pizza into individual servings and serve immediately.

Makes 4 servings.
Per serving: 280 calories, 8 g total fat (3 g saturated fat), 46 g carbohydrate, 12 g protein, 7 g dietary fiber, 500 mg sodium.

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The benefits of raw honey

(NaturalNews) When we look at the word "raw", we associated it with the preservation of important vitamins, minerals and enzymes. Just as raw vegetables are preferable because of their nutritional content, the same is true of honey. Raw honey is honey that has not been heated, pasteurized or processed in any way. The differences between raw and pasteurized honey are substantial. Raw honey is an alkaline-forming food that contains natural vitamins, enzymes, powerful antioxidants and other important natural nutrients. These are the very nutrients that are destroyed during the heating and pasteurization process. In fact, pasteurized honey is equivalent to and just as unhealthy as eating refined sugar.

Raw honey has anti-viral, anti-bacterial, and anti-fungal properties. It promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, and is an excellent remedy for skin wounds and all types of infections. Raw honey's benefits don't stop there. Raw honey can also stabilize blood pressure, balance sugar levels, relieve pain, calm nerves, and it has been used to treat ulcers. Raw honey is also an expectorant and anti-inflammatory and has been known to effectively treat respiratory conditions such as bronchitis and asthma.

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Meatless Mushroom and Grain Cheeseburgers

Meatless Mushroom and Grain Cheeseburgers

With this tasty meatless cheeseburger recipe the more health conscious eaters can enjoy a good burger without the guilt of unhealthy red meat such as is found in most commercial burgers and most packages of ground beef. Barley is a traditional hearty partner for mushrooms, but brown rice is just as tasty in this burger.

Ingredients:

2 to 3 tablespoons extra virgin olive oil, as needed
1/2 cup finely chopped onion
1 1/4 pounds mushrooms, sliced
Sea salt to taste
2 garlic cloves, minced
2 teaspoons chopped fresh sage
Freshly ground pepper
1 1/4 cups cooked brown rice or barley
1/4 cup chopped fresh parsley
1 egg - preferably cage free organic
3/4 cup cooked chickpeas (1/2 can)
2 ounces Gruyère cheese, sliced very thin with a cheese slicer

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

Instructions:

1. Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion. Cook, stirring, until it is tender, about 3 minutes. Turn the heat up to medium-high and add the mushrooms. Cook, stirring often, until the mushrooms have begun to sweat and soften, about 3 minutes. Turn the heat back down to medium, add a generous pinch of salt, the garlic and sage, and continue to cook until the mushrooms are tender, about 3 minutes. Taste, adjust seasoning and remove from the heat.

2. Place half the mushrooms in a food processor fitted with the steel blade and the other half in a large bowl, along with the rice or barley and the parsley.

3. Add the chickpeas and egg to the food processor and purée with the mushrooms. Stir into the rice and mushroom mixture and mix everything together. Season to taste with salt and pepper.

4. Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the burgers for 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 5 minutes. Remove the pan from the oven and lay thin slices of Gruyère on top of each burger. Return to the oven and bake for another 5 minutes, or the patties are lightly browned and the cheese has melted. Remove from the heat and serve, with or without buns, ketchup and the works.

Yield: 4 to 6 burgers.

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Perfect Cornbread Dressing

Perfect Cornbread Dressing

Here is a supremely tasteful and healthier cornbread dressing recipe that you can make in advance and freeze and thaw for final preparation. Perfect with turkey as well as roast or baked chicken and other main courses. Be sure to save or bookmark this recipe to use when the next holiday season rolls around.

Ingredients:

2 cups organic non-GMO cornmeal
1/2 cup all-purpose unbleached flour
2 teaspoons aluminum free baking powder*
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon organic raw honey (optional)
6 large organic cage free hen eggs, divided
2 cups organic buttermilk
2 tablespoons extra virgin light olive oil or melted butter
4 celery ribs, chopped
1 (16-ounce) package organic herb-seasoned stuffing mix
5 (14 1/2-ounce) cans MSG-free chicken broth

*Make your own aluminum free baking powder 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. Combine first 5 ingredients and, if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened.

2. Stir melted butter or olive oil into batter, and honey if desired. Pour batter into hot skillet.

3. Bake at 425° for 25 minutes or until cornbread is golden; cool and crumble. Freeze in large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.

4. Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken broth until blended.

5. Spoon dressing into 1 lightly buttered/oiled 13- x 9-inch baking dish and 1 lightly buttered/oiled 9-inch square baking dish. Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours.

6. Place 13- x 9-inch dish (uncovered) and 9-inch square dish (uncovered) in oven at 350°. Bake 13- x 9-inch dish for 1 hour and 9-inch square dish for 50 minutes or until each is lightly browned.

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Meatless Quinoa and Greens Burgers

Meatless Quinoa and Greens Burgers

Commercial veggie burgers tend to taste over-processed with no fresh flavors. Here is a tasty recipe which tastes even better if you make it in advance to let the flavors gel - and you may find that the burgers are moister when you reheat them. Puréed beans make a great binder for grain and vegetable burgers, and an egg added to the mixture will help to hold it together. (If you want to keep them vegan you can, though you have to be careful when you flip the burgers over because they tend to fall apart.)

While any type of quinoa may be used, rainbow quinoa is colorful and the the red, black and golden quinoa grains all have slightly different textures.

Ingredients:

1 bunch beet greens, stemmed and washed (1/2 to 3/4 pound)
2 cups cooked quinoa, preferably rainbow quinoa
2 to 3 tablespoons extra virgin olive oil, as needed
2 teaspoons minced fresh ginger
2/3 cup finely chopped carrot
2/3 cup finely chopped onion
Sea salt to taste
1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or spice mill
2 garlic cloves
1 can chickpeas, drained and rinsed
1 to 2 tablespoons fresh lemon juice (to taste)
1 egg - preferably cage free organic (optional)
Freshly ground pepper

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

Instructions:

1. Preheat the oven to 375 degrees. Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.

2. Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot. Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic. Cook, stirring, for another minute, and remove from the heat. Stir into the quinoa mixture.

3. In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the chickpeas with the lemon juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with salt and pepper.

4. Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula. Remove from the heat and serve, with or without buns, ketchup and the works.

Advance preparation: These can be put together and shaped up to 3 days before browning. They can also be cooked ahead and reheated in a low oven or in a pan on the stove. Keep them well wrapped in the refrigerator.

Yield: 4 to 6 burgers.

Nutritional information per serving (4 servings): 273 calories; 10 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 8 grams dietary fiber; 548 milligrams sodium (does not include salt to taste); 10 grams protein

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'Pink slime' is now found in 70 percent of the ground beef at our grocers

(NaturalNews) Would you knowingly eat ground beef which contained scrap meat items such as muscle connective tissue which had been sprayed with ammonium hydroxide? Would you want your children to eat such ground beef in their school lunches? According to recent revelations, if you or your children eat ground beef there is a strong chance that both may be happening.

For the rest of the article click Here.

Onion Soup

Onion Soup

Onion soup is a dish that many of us like but few of us enjoy at home - especially onion soup that is not made from one of the powdered mixes of one of the canned soups commonly sold at grocers. Here is a recipe for making onion soup from scratch which is easy to make, very tasty and much healthier than most of the packaged or canned soups and mixes.

Ingredients:

1 1/2 large yellow onions, halved and thinly sliced
1 1/2 Tbsp. extra virgin olive oil
Pinch non-refined sugar or tiny amount of Stevia or Lo Han
4 cups reduced-sodium msg-free chicken broth (or msg-free beef broth, or vegetable broth)
1/2 tsp. dried thyme
Sea salt and freshly ground black pepper, to taste
4 slices whole wheat-bread, toasted
2 Tbsp. freshly grated Parmesan cheese

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

Instructions:

1. In large non-stick skillet, saute onions in oil over medium heat for 5 minutes.

2. Add sugar. Reduce heat to low and continue to cook until onions have browned. Add broth and thyme.
3. Simmer over low heat for 20 minutes. Season soup to taste with salt and pepper.

4. Place each slice of toast in individual bowl and ladle soup over it. Sprinkle servings equally with cheese and serve.

Makes 4 servings.

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