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 roast recipe is adapted from a recipe in the March 1998 issue of Veggie Life magazine when vegan cookery was really in its infancy in North America. You might be able to find these 'classic' magazines in a local thrift shop like I did. They are gold! INGREDIENTS: T=Tablespoon C=8 oz Cup Pound=16 oz g=Gram 1 medium organic Onion , finely chopped 1 T. Extra Virgin Olive Oil ( or use water or broth) 3 cloves organic Garlic , minced 1/2 C. chopped Walnuts 1/4 C. organic Rolled Oats (Gluten Free, if you eat that way) 1/4 pound (115 g) Shitake Mushrooms , sliced thin 2 C. organic Vegetable Stock or Water (I use the vegan stock from Costco) 1 T. organic Soy Sauce 3 T. Dijon-style Mustard 3 T. organic Ketchup 2 T. Red Wine, Balsamic or Apple Cider Vinegar (what you have) Salt and Pepper (to taste) 350 g organic Firm Tofu , crumbled small (a regular size block of firm tofu) 3 T. organic Starch ( Arrowroot, Tapioca or organic Corn Starch