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
Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro over Oven Baked Potato Sticks (Serves 8-12, and can be halved). INGREDIENTS: 2 C. Red Lentils 4 C. Water 2 T. Coconut Oil 2 Onions, chopped fine (I did mine in Food Processor) 2 C. Celery , finely chopped (also did in Food Processor) 1 Red Bell Pepper , seeded and chopped 1-2T Garlic , minced (for DIY jar mince, go here ) 1/2 tsp. ground Turmeric 2 tsp. ground Cumin (grind the seed in a Coffee Bean Grinder) 2 tsp. Chipotle spice (or Chili Powder) 2 cans roasted tomatoes or Organic Roma Tomato Sauce (Costco) 2 C. Vegetable Broth Celtic Sea Salt to taste 1/2 C. fresh-squeezed Juice of Lime 1+ C. chopped fresh Cilantro METHOD: Put rinsed and drained Lentils into a medium pot and add 4 cups water. Bring just to a boil, turn heat off, and put lid on. Let lentils sit for 30 minutes. While lentils sit for 30 minutes, chop onions, celery and red bell pepper.