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
Stove-Top Apple-Beans over Spud Bakes Ingredients 1 1/2 C. cooked Beans (white, pinto, your choice) 2 Apples , finely chopped, or fresh unsweetened Apple Sauce 2 C. Crushed or Pureed Tomatoes 4 tsp. Dijon Mustard 2 T. Blackstrap Molasses 2 T. Apple Cider Vinegar 1/2 tsp. Smoked Paprika or Chipotle (hotter smoky) 1/2 C. Water 1 Sprig Rosemary 1 tsp. Dried Thyme or Dillweed A few drops of Liquid Smoke 1/2 tsp. Celtic Sea Salt (or Smoked Sea Salt) Black Pepper to taste Method: In a large sauce pan, combine all the ingredients above (except for the salt and pepper) Cook over medium heat until the ingredients simmer, then turn down to LOW and put on cover. Cook for up to 1 1/2 hours until beans are tender. Add the salt and pepper and serve over potatoes (as above) or quinoa, rice, etc. This recipe is based on the lovely Apple Baked Beans Recipe in my favourite Bean Cook Book (below): F