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
I am cooking up and submitting this recipe because I have a library book that has this recipe in it and I want to remember it. The book is One-Dish Vegan Revised and Expanded Edition: 175 Soul-Satisfying Recipes for Easy and Delicious One-Pan and One-Plate Dinners and I highly recommend it. I do a number of subs for things I don't have in the house/fridge (example, I don't have baby spinach, I would never buy pine nuts, and I don't really like red pepper all that much). I do find, however, that many recipe-makers tend to have a very tasty outcome and that is what I go for! INGREDIENTS: 8 - 12 oz of Penne pasta, uncooked (I am using brown rice penne- gluten-free) 1/4 C. water 5 Garlic cloves, minced 12 oz Baby Kale (or other greens on-hand, such as chard or spinach), chopped coarsely 1/4 tsp Chipotle Pepper powder ( or 1/2 tsp Red Pepper Flakes) 1/2 C. Vegetable Broth (such as Golden Bouillon) 1 15-oz can of Chickpeas or 1 1/2 C. cooked Chickpeas 1/2 C.