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
Are you looking for a way to use up all those zucchinis and/or basil in some kind of delicious one-dish meal? Well, look no further... here is a delightful vegan pasta dish that will satisfy your hunger and your taste buds. The following vegan (no animal products) dish is also oil free, so it is pretty low fat but you will think it is full of cheese. You will see why! This recipe feeds 4-6 adults. INGREDIENTS: 1 1/2 C. cooked or canned Cannellini Beans or other White Beans 1/2 C. Vegetable Broth 3 T. Fresh-squeezed Lemon Juice 3 T. Nutritional Yeast 1/2 tsp. Garlic Powder Salt 1/4 C. Fresh Basil (minced) 16 oz uncooked Linguine 2 medium size Zucchini cut into long thin strips METHOD: Blend up (or use a food processor) the beans, broth, lemon juice, nutritional yeast, garlic powder and salt. It should be smooth and creamy, the texture of regular cheese sauce (or as close as you can get. Stir the minced basil into the sauce and set aside. C