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 Veggie Tofu Stroganoff really hits the vegan spot on a sunny, snow-y day-- or for a summer supper-- well, for anytime, really! Oh, Mama, this is soooo delicious! Here are the ingredients (with suggestions for subs): INGREDIENTS FOR 4-6 PEOPLE/ VEGGIE TOFU STROGANOFF Extra Firm Organic Non-GMO Tofu Block (16 ounces/ 450 g) 3 T. Organic Soy Sauce (Tamari) (could be GlutenFree) 1 Organic Garlic Clove, Minced or Grated 1 T. Vegetable Oil (or 1/4 C. Water if on Oil-Free Diet) 2 C. Chopped Red Onions 1 Large Bunch of Fresh Organic Chard, Stems Chopped Separate/Leaves Chopped 1/2 tsp. Salt 1 tsp. Hungarian Smoked Paprika (or ground mild Chipotle) 2 C. Peeled and Sliced Carrots 2 C. Mushrooms, Cleaned and Sliced (I used Baby Bella) 1/2 C. Dilute Apple Cider Vinegar (about 1/3 Vinegar/ 2/3Water) or 1/2 C. Dry Red Wine 1 1/2 C. Organic Tomato-Basil Pasta Sauce (Good deals at Walmart & Costco) 1- 2 C. Organic Quinoa (I used the Mixed Colors) 1/2 C. to 1 Cup Al