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Understanding Deep Vein Thrombosis: Risk Factors, Signs, and Management

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

Bucky Raw-nola Recipe

  This was our son's first foray into creating a densely-nutritious, sweet and crunchy delicious raw (dehydrated) granola.   Soak the following individually in water to cover: 2 C. Buckwheat groats 1 C. Sunflower Seeds 1 C. Thompsons Raisins 1/2 C. Pumpkin Seeds Soak overnight, drain, and rinse and soak for another 8 hours, except for the raisins.  Drain and rinse the raisins and dehydrate for 8 hours at 105 degrees F.  Add the buckwheat and the seeds to the raisins and dehydrate for about 8-12 hours at 105 degrees. Add the following: 1/2 C. Dehulled Hempseed 1/2 C. organic unsweetened shredded Coconut 1 tsp. organic Cinnamon The sprouting and the dehydrating both add to the natural sweetness of the granola so no extra sweeteners need to be used If you enjoyed this buckwheat recipe, you might also like one of the following buckwheat recipes: Buckwheat Crispies  GF Cookie Crumb Brownies, Gluten-Free Strawberry Crispies, GF Cereal Quick Buckwheat-Oat Cookies , GF To your living heal

Lentil Bowl #4: Savory Middle East Lentil Stew

Savoury Middle East Lentil Stew This is a quick-to-put-together comfort food for cool winter days or nights, as long as you have the Quinoa (or Rice) and Red Lentils pre-cooked.  A green salad and a piece of fresh flat bread will round it out nicely.  I've made it a little more "world" foodie than actual Middle Eastern, but you can always sub Brown Rice for the Quinoa and Cayenne and Paprika for the Chipotle (I just love the smoky hot quality of Chipotle if you are wondering why it turns up in so many recipes).  I also use Coconut Oil instead of Olive Oil, but please use what you have available, or what you prefer.  If you have other veggies that you would like to saute up with the onions (bell peppers, egg plant, minced garlic), go ahead!  Enjoy! INGREDIENTS: 1 T. Coconut Oil   2 Onions , chopped fine  1 tsp.  Turmeric powder 1 tsp. ground  Cumin  (I grind the seeds up in a Coffee Bean grinder-- you could just buy the powder) 1 tsp. ground  Cinnamon

Deluxe Apple Pie Oatmeal Porridge (Vegan and Gluten-Free)

Deluxe Apple Pie Oatmeal Porridge-- and YES, that is a scoop of Vanilla Ice Cream-- (optional) The Crazy Carrot Cake Oatmeal Porridge (Vegan and Gluten-Free) was such a hit that I thought I would add in some more tarted-up porridges.  Today you will find a recipe for Deluxe Apple Pie Oatmeal Porridge -- the "deluxe" reference alludes to the inclusion of more than 5 ingredients (I don't think any recipe should contain more than 5 ingredients in this stressful world we live in, but, sometimes, alas, more is tastier...)  This could be your company's-here breakfast.  This could also be adapted to the crockpot with very little hassle.  Be sure to use the best organic ingredients as much as you are able. Ingredients (Makes 2 very hearty helpings... could be 3-4 with less zesty eaters) 1 C. Steel Cut Oats (use a GF brand) 1 T. Chia Seed 3 Apples , cored and chopped (skin on) 1/2 tsp. Salt (or to taste) 2 T. Cinnamon 1 small nob fresh Gin

Crazy Carrot Cake Oatmeal Porridge (Vegan, Gluten-Free)

Another sort of gloomy, cool, and foggy morning here on Vancouver Island.  We know that Spring is on the way, but ... So, it calls for a bowl of porridge-- something that "sticks to your ribs" as my mother used to say (I think she said that, but it may have been someone else).   Here is a plug for healthy organic eating (and cooking)-- food actually TASTES better when it is organically-grown.  That is my observation, and apparently, it's true, according to food scientist Harold McGee (quoted from a blog over at The Kitchn.com ): " when plants are under attack, they begin to ramp up production of their chemical defenses. This can mean releasing an aroma that attracts counter-attacking bugs (wasps for caterpillars, for instance), manufacturing something toxic or distasteful to the insects themselves, or producing an anti-fungal compound. For us, these "defenses" translate directly into flavor and aroma. McGee says, "Because they're not prote