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 "vegan frittata" is a take-off on the Persian egg dish often called "kookoo sabzi" and baked up for the New Year (March 20th or thereabouts) . The lovely green fresh herbs really celebrate Spring! I have used some traditional ingredients (the herbs) and some non-traditional ingredients (umeboshi plum vinegar, almond milk, nutritional yeast, and of course, the tofu.) I think of this as a World Recipe. Ingredients: 2 C. Organic Fresh Parsley , finely chopped 2 C. Organic Fresh Chives, finely chopped 2 C. Organic Fresh Dill, finely chopped 1 tsp. Tamari 1/4 C. Plum Vinegar 2 pkgs. Extra Firm Organic Tofu 1/2 C. Almond Milk 1/2 C. Nutritional Yeast 2 tsp. mixed Kosher Salt and Black Pepper (Black Salt also can be used) 1 T. Garlic Powder or 1 Clove Garlic , finely chopped Method: Preheat oven to 350F/177C - Cover the bottom of a casserole pan with parchment paper Saute the Herbs in a small amount of filtered water until li