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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

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

3 Delicious Vegan/Vegetarian Chocolate Banana Bread Recipes

Fudgy Vegan Chocolate Banana Bread  Today when I went online to look at a Facebook page full of yummy vegan recipes for chocolate banana bread, I came across not one, but THREE terrific recipes. I chose the one with the most ingredients in the house to bake, but it is quite likely I will refer back here to try the other two at some point (a good reason to be a food blogger!). Hope you find one of these recipes meets all your criteria for deliciousness and whatever other factors are built in to your baking: budget? ingredients on-hand? allergies? gluten issues? NEW!!  Just added another version of chocolate banana cake (raspberry-carob or frozen grape-carob) at the bottom of this post!  So-- possibly 4 or 5 recipes to choose from!  Let me know about your variations! #1. The first banana bread recipe , the one that I actually baked, is quite likely going to be the easiest one to choose if you have gluten sensitivity and have oatmeal, almond flour, and cocoa hanging out al

5 Traditional Christmas Fruit Cakes Vegan-ized

When I was a young married woman, eons ago, the making of the Christmas cake (or "fruit cake," the recipes also interchangeable with "wedding cake") was still a big tradition in many families. The recipe ingredients included a lot of dried fruits-- some that looked and tasted not anything like the original fresh fruits-- and the usual feasting culprits: sugar, dairy, eggs and alcohol.  The preparation that went into the cakes generally involved a lot of soaking (in alcohol) that could extend to many days.  With all the ingredients in, your typical fruit cake was dense and heavy enough to be used as a door-stop, if need be. There were "light" and "dark" fruit cakes in my family.  The light cakes probably used less soaked fruits and were baked for a shorter period of time?  The dark cakes had a slightly bitter, burnt taste.  I preferred the light cakes that my Auntie Geneva baked every year and sent out.  They were sweeter and tended to h

Spelt-Caraway Scones - Vegan Recipe

Today would have been my Irishy Grandma's 115th birthday. She would have loved these.  Happy St. Paddy's Day!  INGREDIENTS 1 Flax Egg     (1 T (7 g) flaxseed meal + 2 ½ T(37 ml) Water beaten up together in small bowl) 3/4   cup  unsweetened Non-Dairy Milk such as Almond, Hemp or Oat Milk 3/4   cup   spelt flour  1 1/4   cups  U nbleached All-purpose Flour 1   T  B aking Powder 1/4   cup  Maple Syrup 1/2   tsp  S ea Salt 2 T. Caraway Seed 1/4 C. dried Currants 6   Tbsp   room temperature coconut oil  (scoopable, not liquid or frozen) (or vegan butter) Icing: 1 c. Icing sugar 2 T milk 1/4 tsp orange zest.   Method Preheat oven to 400 degrees Farenheit Whisk in bowl: flax egg, non-dairy milk and maple syrup. Set aside. In another larger bowl whisk together flour, baking powder and sea salt. Using a pastry cutter or your fingers, cut in the coconut oil until pea-sized clusters form Spill in caraway seeds and currants Add wet ingredients a

Upside-Down Vegan Banana Cake

So, I made this delicious Upside Down Banana Cake adapting a recipe from the blog US Masala I saw on Pinterest -- dee-lish-us!  I did lots of substitutions to the original, but I'm sure it tasted just as good, but not better.  This is a great way to use up 3 or 4 over-ripe bananas.  I made fresh apple sauce in my Vitamix, but you can, of course, use the ready-made stuff.  And I used both coconut oil instead of butter and coconut oil (melted) instead of the oil called for in the original recipe.  AND, I made full use of my food processor, as usual.  But other than that, well, it could be the same recipe. INGREDIENTS: For the Upside-Down Layer: 3 ripe bananas, cut in 1/2" pieces 1/4 C. Brown Sugar 3 T. Melted Coconut Oil For the Cake: 1 C. Unbleached Flour  (or sub 1 1/2 C. GF mix for this and the tapioca starch) 1/2 C. Tapioca Starch 1 tsp. Baking Powder 1 tsp. Baking Soda 1/4 tsp. Sea Salt 1/2 - 1 tsp. Organic Cinnamon 5 T. Coconut Sugar 1 tsp. Vanilla (