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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

Recipe for Vegan GF Cookie Crumb Brownies

  Several years ago my husband went off to Honduras to help build a church school as a volunteer.  I missed him. I had been eating lots of dopamine-producing foods and honestly had not had any cravings for sweets. And suddenly... well, I invented the most delicious unbaked (not all the ingredients are "raw") brownies that smelled like oreo cookies when I took the top off the food processor.  I will try not to eat the whole pan myself, although that will be hard.  Here is the recipe, but I suggest that you jiggle around with the ingredients to get the exact taste that you want... it's not hard, just put You could, for example, try a little oatmeal for the dehydrated buckwheat crispies (although I think that would be a shame, really, because they give it the 'cookie crumb' texture-- maybe you could try rice crispies?) Melt about 1 T. of extra virgin coconut oil in a dish over hot water. Grind up about 1/2 C. of Buckwheat Crispies into a flour usin

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

Yummy Vegan Chia Nog Pudding

I am extending the Christmas season a tad so that we can enjoy some more of that nog flavour that we were just getting into! This chia not pudding recipe is: vegan (no eggs, no dairy). I am a vegan who considers raw honey as just nectar passed through a bee... some call us bee-gans.  Sub for the honey in the recipe with maple syrup or 4 dates. gluten-free (no gluten proteins) full of chia protein, which is the form that chia carbs take! full of chia's pretty balanced omega fatty acids (good for the brain) very tasty in that recognizable noggy way sweet, but not cloyingly sweet like the commercial nog can be eaten all year long or just saved up as a Christmas tradition INGREDIENTS FOR CHIA NOG PUDDING 14 oz/414 ml   full-fat coconut milk 2 tablespoons  raw honey or maple syrup or 4 soft pitted dates 1 teaspoon       ground cinnamon 1/2-1 teaspoon ground nutmeg 2 teaspoons      vanilla extract 6 tablespoons   chia seed (or 10 tablespoons chia gel*) (Makes

Butter Tart Oatmeal Porridge-- No Added Oils, Whole Food Plant Strong

THE SWEET BUTTER TART COMPONENT My husband and I both grew up in households where oatmeal was almost a daily occurrence on the breakfast menu.  Once we got over our rebellion against eating it (the it's-good-for-you), as adults we have begun to eat it pretty regularly again. We love it.  I also love sweet desserts-- cookies, cake, pie, tarts-- and have been experimenting to make healthier copy-cat recipes that can be incorporated into porridge-- for us, that's a win-win. For someone who likes desserts but is pretty "meh" about porridge, these dessert-ifications might just be the bump needed into the healthy habit of eating oatmeal.  Just how healthy is oatmeal? A 30-gram serving of well-cooked Steel Cuts oats gives your body a balance of 66% carbohydrates, 17% protein, 7% fat and 11% fiber. Oats are also an excellent source of manganese and molybdenum, a very good source of phosphorus and a good source of copper, biotin, vitamin B1, magnesium, dietary