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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

A Yummy Gyro-- Plant-based, Gluten-Free

Wonderful, yummy, messy, spicy, tasty, creamy, crunchy, crisp, chewy, savory, plant-based, gluten-free Gyro   Our son, Philip, went on a high school trip in 1988 to Greece. He came back exuberant and so happy to share all the details of his trip with us, even the experience of eating in a country that did not impose alcohol restrictions on minor-age boys in the various eateries they visited.  What he did enjoy was the Greek food, particularly the simple, delicious pita sandwich of beef or lamb on a bed of fresh sliced onions, and tomato, and laced with creamy tzatziki sauce. He was so enthused he actually took a Greek cooking class.  I think he ate quite a few gyros (pronounced either Jee-rrroh or Yee-rrroh depending on the speaker's background) during his University days and until his marriage.   We also loved the gyro he introduced us to. It is so wonderful to know that it is possible to eat the meaty food we enjoyed in a kinder form. This post contains three recipes, two th

Vegan Chocolate Truffles- 3 Easy Recipes

 The three vegan chocolate truffle recipes that follow are easy to make, delicious, and healthier than many such recipes for trifles.  These recipes do no contain any dairy or processed sugar.  If you are carefully following a gluten-free diet, you can substitute gluten-free oat flour.  I think there is something yummy here for everyone! Cheers! Red Bean Truffles The picture above is from marta_kozlowska84 on Instagram.  Her recipe is in Polish but I am guessing it is very similar to Candace Feldman's in her lovely book " Lean Into Plants: 100+ Simple  & Delicious Primarily Plant-Based Recipes Designed for Weight Loss and Fueling Your Body. "  This is one of many very quick, delicious and healthy recipes designed to "nourish your whole self: body, mind and spirit". 1 15-ounce can of red kidney beans, drained, rinsed, and patted dry 1/2 cup melted chocolate chips 1/4 cup of smooth almond butter Form into about 10, 1" balls.  Roll in various toppings and

Gluten-free Vegan Chocolate Cake Recipe

This gluten-free chocolate cake recipe is an adaptation* of a recipe that also claims to be low allergenic.  It does not contain the common allergens: eggs, dairy, wheat, peanuts, or tree nuts-- other allergens that are known about could be substituted. An example isthe soymilk.  Oat or hemp seed milk are possible substitutes that could be used.  For people sensitive to xanthan gum, psyllium husk powder might be a good substitute. This is written for making 1 9" round or square cake.  If there is a desire for a larger sheet cake or a layer cake, just multiply each quantity of ingredient by 3  for a 3 layer cake  or by 2 for an 18" sheet pan Preheat the oven to 350 degreesF/177•C. I used a round 9" silicone pan that requires no preparation. For prep otherwise, grease pan and sprinkle on some flour or line pan bottom and sides with parchment paper INGREDIENTS 1 1/2 cups All-Purpose GF flour 1 cup sugar 3 tablespoons plain cocoa or cacao 1 teaspoon baking soda 2 teaspoons

High Protein-Butternut Squash Salad

  This is a delicious filling, satisfying Salad that contains: Romaine lettuce 2 cups cooked quinoa 2 small butternut squash peeled  seeded, diced and tossed with olive oil, salt, pepper and garlic powder and roasted in the oven at 400°C 20 min. Carribean crispy split pea-spinach patties cut into croutons (recipe on Avocado chunks  cucumber, tomatoes, olives Assemble and use simple dressing of 1 lemon juiced, 1 tsp. Dijon Mustard, 1 tsp. Apple Cider Vinegar and 1 tsp. Maple Syrup, salt and pepper.   This salad was inspired by 2 vegan salads in Candace Feldman's  Lean Into Plants Here is another similar salad but subbing yummy baked Sesame tofu cubes <~ and baked sweet potato chunks instead of squash-- prepared like the squash above.  Get the Sesame Surprise baked tofu recipe HERE Toss and enjoy . YUMMY PLANT-BASED CHICK'N RECIPES Click on image to go to recipes

Gluten-free Plant-based Pancakes

  I'm back! Once during the last few weeks on a "raw vegan cleanse" I kept thinking about pancakes!  The following recipe is the result.  ** NOTE: Whisk together sweet and brown rice flours before starting recipe. So here is a great gluten-free banana pancake recipe that I tweaked until I liked it: Put the following  INGREDIENTS  in your blender: 1 Ripe Organic  Banana 1 T.  Vegetable Oil 1/2 tsp.  Celtic Sea Salt  (or to taste) 1 1/2 C. Nondairy  Milk  or other milk Pinch of  Nutmeg 1 T.  Cinnamon 2 T. Sugar or other sweetener  4 tsp.  Baking Powder . Easy Method for  Making Pancakes: Blend the above ingredients and then pour over: 1/2 C.  Sweet White Rice (gluten-free) Flour 1/2 C . Brown Rice (gluten-free) Flour Mix. Let sit for about 15 minutes. Pour about a 1/4 C. of batter into hot pan and flip when bubbles appear on all sides and elsewhere on panca

Zesty Homemade Glutenfree Lentil Pasta Sauce

Protein-rich Gluten-free Zesty Lentil and Quinoa Pasta Sauce This delightful warming sauce with its plant-based proteins of lentils and quinoa, is adapted from the "Lentil Quinoa Bolognese Sauce" recipe in Kathy Hester's The Great Vegan Bean Book: More Than 100 Plant-Based Dishes Packed With The Kindest Protein In Town .   I love beans-- well, legumes of all ilk-- and I love how Hester has put together this cookbook, with recipes that meet people's dietary and health needs (gluten-free, soy-free, no added-oil, nut allergy recipes are labeled) and in a way that shows the diversity of the protein-rich bean.   There are recipes for everything from the familiar hearty savoury dishes straight through incorporating beans into breads and other baked items to amazing beany desserts (like, how about "Double-Chocolate Devil's Food Cookies" using cooked or canned black beans?)  I hope you enjoy this take-off on her sauce.  I do 'adaptations' when

Butternut Squash- Quinoa Salad

  We enjoyed this glorious salad on Christmas Eve.   It started out as a "bowl" in that the roasted butternut squash and quinoa were still hot when we added them in.  The next day we ate it as a more traditional salad cold from the fridge. Either way, the textures and flavours come together very nicely-- it is flavourful, yummy and filling while low-fat with no added refined sugar.  It is also vegan and gluten-free. Another winner from Candace Feldman's * Lean Into Plants *.

Day 8 of 10 Days of Christmas Crafts and Gluten-free Christmas Cookies

A traditional Christmas craft that is the epitome of recycling is making decorative gifts and crafty items using last year's Christmas cards. YoyoMax shows how to do some beautiful bookmarks. I am definitely going to take some of my glut of old cards and fold some of these.   (Video is below the following image) These are particularly handy if you are giving books away as gifts-- putting a beautiful bookmark into the book makes the gift just that extra little bit special.  You can even use these lovely bookmarks as fancy gift tags!  YoyoMax also has other Christmas card crafts that she tells about at the end of the video. Everybody's fave: Gluten-Free Crispy Rice Treats!  To be a truly gluten-free treat at this time it is necessary to purchase 'brown rice treats' because, for some reason, the white crispy rice products must all contain malt, which is made from gluten-containing barley!  Perhaps this will change at some point (check the labels) but not in 2019, And... if

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

Vegan Carrot-Spice Gluten-free Cookie Recipe

  Carrot-Spice Gluten-free Vegan Cookies Anyone fearful of missing out on Christmas baking because of gluten-sensitivity or CD is really in luck this year-- the internet is teeming with recipes for delicious gluten-free treats. As far as baked cookies go, this next recipe could be classified a "health cookie" (except maybe for the sugar?). Once your mouth gets over the fact that it is not your standard wheat molasses-type cookie, your taste buds say, "al-right!" It's a cookie of substance! 1 cup packed brown sugar 1/2 cup Extra Virgin Olive Oil (EVOO) 1 cup shredded carrots 1 cup raisins or dried cranberries 1 egg substitute (mix 1 T. of ground  flaxseed with 3 T. of water until creamy) 1/2 cup unsweetened applesauce (an apple+ in the Vitamix and whirl) 2 tablespoons molasses 1 teaspoon alcohol-free vanilla 2 1/2 C. brown rice flour 1/2 teaspoon of each of the following: cinnamon, ginger, coriander (ground) 1/2 teaspoon baking powder Christmas cards from Etsy--

Vegan Banana-Carrot Pulp Muffin Tops

  Are you looking for a way to use up all that carrot pulp (besides composting) that comes as a result of juicing? Here is a delightful recipe for a soft gliten-free cookie/muffin top that is sweet and piquant and pretty healthy (as cookies go).   BEWARE: You must do the Flax Seed Egg Replacer about an hour in advance of the rest of the recipe. Ingredients: 3 C. organic Carrot Pulp      3 C. organic Quick Oats/Oat Flour Mix (I just throw the Oatmeal in the Vitamix) (I have also used part Quinoa flour-- also whirred up in my Vitamix )  1 T. Arrowroot Powder 2 tsp. Celtic Sea Salt 1  1/2 C. organic Cane Sugar (or similar sweetener) 2 tsp. Baking Soda 1 T. Cinnamon and or Pumpkin Spice 1 C. organic Thompson Raisins 1/2 bag frozen Cranberries 3 C. Mashed Bananas AND oil to top up (such as Olive Oil) OR Aquafaba 6 T. Flaxseed Egg-Replacer (*See recipe below) The Recipe: Flaxseed Egg-Substitute 1/2 cup flaxseed 1 1/2 cup water Directions: Grind flaxseed to a fine powder in an electric coffe

Yummy Garlic Soy Curls

 I finally tried soy curls!  They are not available to us locally-- and I do like to buy my groceries locally-- so I ended up ordering them .   I topped two pizzas and made 3 sandwiches for about $7.50 CAD using about $4.50 of Soy Curls product for the 2 pizzas and maybe $1 of soy curls for each sandwich.   They are a whole food and non-GMO.  I didn't count in the cost of other ingredients, but I don't see them as being too dear when considering they were a nutritious part of six meals.  They were easy to put together and delicious!  Pizza GARLIC SOY CURLS RECIPE Ingredients: (makes 2 cups) 4 ounces/ 1/2 8-oz. Bag Soy Curls 1 1/2 cups hot/boiling water 1 tablespoon/15 ml soya sauce 1 teaspoon/ 3.28 g garlic powder Extra virgin coconut oil 2 tablespoons/11  g  nutritional yeast Fine sea salt ............... From Chris Wark of #ChrisBeatCancer, his latest best selling book:  Order Here BEAT CANCER KITCHEN: Deliciously Simple Plant-based Anti-Cancer Recipes METHOD for making G

Pecan-Quinoa Burger, Vegan, Glutenfree

  C ombine the following and  bring to a boil in a stainless steel 'less water' type pot, put on lid and turn down to Lowest setting for about 5 minutes.  Remove from burner and let it cool (lid still on): 1 C organic  quinoa 2 C water Preheat oven to 350 F Combine and blend together in a food  processor the following  (coarse vs. paste): 1/2 C. w ater 1 C  pecans  –  1 T. ground chia seed 1/2 C wheat-free  Tamari  1/3 C melted c oconut oil or olive oil 1/4 C n utritional yeast flakes 2 tsp dried organic  basil 2 tsp dried organic  oregano 2 tsp organic  onion powder 2 tsp organic  garlic powder 1 tsp organic  ground sage 1 tsp organic  ground fennel Pour into quinoa; mix well.   Let mix  sit  until extra water is absorbed.   A little  oatmeal can be added if the batter  seems too thin. On a parchment-covered pan mound  burgers.  Shape with fingers.  They will  be crumbly but delicious.   Bake 15 minutes on each side.  This makes about 10-20 patties.  Freeze well. --   Happy m