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 Greek Salad is a refreshing whole food, plant-based recipe that involves marinated tofu chunks in place of the usual feta. Start by marinating the tofu and vegetables in a herbal dressing for 4- 6 hours or overnight. Herbal Marinade : 1/4 cup fresh pineapple chunks 1/4 cup fresh lemon juice 1/4 cup walnut pieces 1 or more sprigs/leaves of the following herbs if available:Fresh oregano leaves, lemon balm or basil, thyme, green onion, and parsley, 2+ garlic cloves, finely chopped 2 tablespoons apple cider vinegar (optional) 1/3 cup of water Salt and pepper to taste **Blend until creamy smooth. Chill.** Herbs for Marinade Salad ingredients : Block of extra firm Tofu, pressed, cubed 3 ripe tomatoes, cut in wedges, or 20 cherry tomatoes halved 1/2 nice red onion, sliced and chopped 1 cup black olives, pitted 3 cucumbers, chopped **Marinate tofu and vegetables for 4 to 6 hours in fridge (or overnight). Lightly toss before serving.** Great with delicious