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Showing posts from October, 2021

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Understanding Deep Vein Thrombosis: Risk Factors, Signs, and Management

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

Pecan-Quinoa Burger, Vegan, Glutenfree

  C ombine the following and  bring to a boil in a stainless steel 'less water' type pot, put on lid and turn down to Lowest setting for about 5 minutes.  Remove from burner and let it cool (lid still on): 1 C organic  quinoa 2 C water Preheat oven to 350 F Combine and blend together in a food  processor the following  (coarse vs. paste): 1/2 C. w ater 1 C  pecans  –  1 T. ground chia seed 1/2 C wheat-free  Tamari  1/3 C melted c oconut oil or olive oil 1/4 C n utritional yeast flakes 2 tsp dried organic  basil 2 tsp dried organic  oregano 2 tsp organic  onion powder 2 tsp organic  garlic powder 1 tsp organic  ground sage 1 tsp organic  ground fennel Pour into quinoa; mix well.   Let mix  sit  until extra water is absorbed.   A little  oatmeal can be added if the batter  seems too thin. On a parchment-covered pan mound  burgers.  Shape with fingers.  They will  be crumbly but delicious.   Bake 15 minutes on each side.  This makes about 10-20 patties.  Freeze well. --   Happy m

Gluten-free Apple Cobbler

There are a few of us who are eating gluten-free at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat.   The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat. The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample. INGREDIENTS 6 medium/ 10 small organic  Apples 1/2 C.  Sugar 4 tsp  Cinnamon 1/3 C.  Extra Virgin Coconut Oil 1 1/2 C.  Rice flour** 1/2 C.  Coconut Flour 2 C. organic  Sugar 2 tsp  Baking Powder 1/2 tsp  Sea Salt   2 C.  Rice milk or  other non-dairy milk METHOD Cut

Fast and Easy Red Onion Pickles

 This red onion pickle recipe is so fast and easy-- and you can start eating the zesty relish the next day! What you need: 2 large or 4-5 small Red Onions 2 cups hot Water 1 cup Apple Cider Vinegar 1 tablespoon Sea Salt 2 tablespoons Maple Syrup Sharp knife Quart Mason Jar with lid Method : Slice the onions in thin halves (fans) Pile in clean jar Cover onion with hot water, and then the mix of salt  maple syrup and vinegar Put lid securely on jar and carefully invert contents, shaking gently to mix throughout Place right-side up in fridge. Enjoy: With Hummus Atop Avocado toast As a soup garnish In veggie sandwiches On burgers   Onions, Onions, WE Love Red Onions! Rossa di Milano- Pungeant Italian Heirloom Onions Get your Seeds HERE! Companion Planting The pungent odour of onions repels many pests and also protects nearby garden vegetables. Plant chamomile and summer savory near onions to improve their flavour. Onions also work well alongside beets, Brassicas, carrots, dill, kohlrabi,

Recipe for Salty Oatmeal Chocolate Chip- Plant-based Cookies, Gluten-free

Tomorrow we have been invited out for lunch. I have been I have already eaten enough with R. to know that she rarely eats dessert.   What can I take that she will enjoy?  She told me that growing up in the '50s in Northern Europe her diet was mostly potatoes, rye bread and salty oatmeal,and that salty oatmeal is a particular comfort food.  She also told me she eschews most sweets, but  does  like bitter-sweet chocolate.  So, I went in search of a gluten-free chocolate chip salty oatmeal cookie recipe.  The internet is great that way. Here is an adaptation of another recipe (that is an adaptation of yet another)*. It is super! I've just adjusted it to use what I have available (and because I don't  ever  use canola oil). Hope you enjoy it too! 1 C. Coconut Flour 2/3 C. Steelcut Oats, ground in food processor 1 C. Palm Sugar (or other sweetener of choice) 1 tsp. Cinnamon 1 tsp. Celtic Sea Salt 1 tsp. Baking Soda 1 T. Chia Seed, ground in coffee bean grinder (or blender) 3/4

Delicious Lentil-Rice Flat Bread

 If you are a lover of "world"-style breads (as in, 'ethnic') you will love this recipe for gluten-free lentil-rice-chia flatbread. I promise.  When you are trying to follow a gluten-free lifestyle you know how frustrating it is to walk into a store and see all the yummy wheat-flour products that your mouth remembers so well... Yes, I have attempted to make many gluten versions of my fave wheat breads and buns, etc. When I am hungry enough, I can almost fool myself into believing that X tastes just like "real" bread.  And then there are all the 'store-bought' GF breads... let's just say that some are better than others. But they are expensive (ALL of them)and I ALWAYS think to myself that I could make a GF bread that was at least as good as "XYZ" if I just played around with the ingredients.  I am currently attempting to keep my diet GF, vegan, AND low yeast/low glycemic. Yes, you ARE lucky not to be me. And, YES, I did google it and

Mexican Polenta Pie

This delicious polenta pie recipe is my attempt to replicate the yummy polenta pie we sampled on my birthday at  Delicado's in Downtown Nanaimo . It's my way of feeding and thanking our son for building a shed today. CRUST: Preheat the oven to 400F "Eggy" mix: 1 T.  Ground Flax  in 3 T.  Water  (let sit while you mix the other ingredients together first) Cut the following together until small pea-sized: 1 1/2 C.  Bob's Red Mills GF Biscuit Mix  (or 1 1/2 C. Brown Rice Flour) 1/2 C.  Shortening  (I use solid Organic Virgin Coconut Oil) 2 T. Cold  Water Mix up the "Eggy" and add it to the Biscuit Mix. Make into a ball and press into a pie plate. Poke fork tracks into the crust so it doesn't buckle while cooking. Pop into the oven and bake until golden (12-17 minutes) Cool on a rack. "Mexican" Stir Fry Veggies: Next fry up  some "Mexican" type veggies  in 1 T.  Coconut Oil . Just check out your fridge and crack open a can of  kidney