Recently I heard that a family member in her early 50s was being seen by a doctor for DVT and that she was hoping that there was a more natural way of dealing with it than the medications her doctor was prescribing. When I had digested this scrap of family ''information,'' I thought about my own lax position (denial, really) and how it would make sense for me to make some changes in my life while I still have some shreds of health and potential fitness. And, of course, I have inherited my mother's compulsive pop reading habit (in my case, the Internet mostly). So, I decided to research and write an article that would incorporate some preventative and alternative health principles into my life that might make DVT somewhat less likely to catch up with me than is likely the case now. I would also like to see our family member above and others benefit from these principles if they decide that they want to. Deep vein thrombosis (DVT) is a critical health concern that af
This luscious Ginger-Grape Jam is made with my own organic seedless green grapes! *Recipe for cakes below The kitchen smells of Jam. Ginger-Grape Jam. It is a dark rainy night in the Comox Valley. This is the kind of night that Grandmothers use to make jam. We have a grape arbour that produces sweet seedless green grapes. This was a long hot, dry summer-- apparently the kind of growing season that these grapes enjoy! Originally the grapes were used for wine-making. But we call them "Table Grapes". We freeze each little gem and use them in smoothies for most of the winter. And we make Jam. Please note: This jam was made with ORGANIC seedless green grapes during ORGANIC WEEK! So, let's get right to the recipe: Pick the grapes (at least 1 Kg/2 pounds) and soak 20 min. in basin of water with 1/4 C. Vinegar mixed in. INGREDIENTS: 2 pounds/ 1 Kg Fresh, Ripe Grapes . 1/4 Cup / 60 g Sugar or other Sweetener 1/2 Lime, Juiced , Fresh lem