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
Porridge made with barley is not familiar to everyone. This sweet porridge recipe comes from the Sacred Cookbook- Forgotten Healing Recipes of the Ancients . You will find other delicious, little-known old "ethnic" recipes from all over the world in this collection. Barley Porridge Serves 2-4 INGREDIENTS: 1 1/4 cups organic barley flour 4 cups almond milk, or other milk of choice sea salt 6 large medjool dates , pitted and chopped 2/3 cups chopped walnuts 4 tablespoons raw honey (other sweetener, like maple syrup, for children under 1 year) METHOD: 1. Whisk the barley flour in the almond milk over medium heat in a medium size pot. Be sure to bring all the flour into play and stir until smooth and beginning to bubble. 2. Turn the heat down as boil begins and allow the porridge to simmer gently for about 5 minutes. (Watch to prevent burning, whisk if needed) 3. Remove from heat, salt to taste, and spoon porridge into bowls. Add the dates, walnuts and honey