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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

Fat-free Oat Cheese Sauce

Oat-based vegan cheese sauce Here is a delicious, healthy Mac and cheese recipe, particularly important for those following a diet geared for low fat heart health.  Besides no dairy, this Cheesy dish contains no poured oils and no seeds or nuts in this recipe! Check your pantry for the following and you are ready to go: Oat flakes (gluten-free, if needed), corn or tapioca starch, nutritional yeast, half a red pepper, salt pepper, a half a lemon (or apple cider vinegar will do) and some Mexican spices if you so wish. Also either onion powder or a half an onion (chopped), liquid smoke (optional, but I use a capful) and a blender . Now go here to the recipe from Mrs. Plant in Texas and get all the measures of the ingredients used. We have been enjoying this quick and easy sauce over pasta, broccoli and cooked other vegetables, and punched up with a little more heat, as a dip.  I know you will enjoy it too!

Bree and Smoky Bree Vegan Cheese Recipes: Dairy-free, Gluten-free, Nut-free, Soy-free

My husband grew up in a European home (he was born in Canada, the only child in his family to have accomplished that) and cheese was a big feature of everyday eating and entertaining. He love d  cheese.  Any kind.  Soft sweet Camembert or "hand-made" Cheeses that smell and taste somewhat like a sporty boy's laundry (not that I've tasted that, but you know...).  I honestly don't think there is a cheese that he did not love. Then.... we began to cross from ovo-lacto Vegetarian Land (a nice place to live if you adore dairy products and eggs) into Vegan territory.   We did it for health reasons, mainly (we ALL have dairy sensitivity and/or allergies), and for ethical reasons (our older son got physically ill when served an egg as a small child-- he was adamant that we were eating a baby chick-in-the-making.  And you know, he WAS right. The more we learned about the many benefits of eating vegan, the faster our face accelerated into the vegan arena.  Three of

Avocado-Chickpea Hummus (Mexican Influence) - Vegan - Gluten-Free

We are big fans of (1)Hummus (2)Avocado and (3)Mexican Vegan Fare.   Like everyone else on Pinterest, I came across the perfect foodie hybrid recipe for Avocado Hummus.  Then I discovered I didn't have any tahini (sesame butter) but I did have some tasty organic peanut butter.  And recalling our younger son's ecstatic tales of eating fresh, ripe, huge avocados right off the tree in Mexico, I thought, hmmm... let's give this new recipe a Mexican spin!   I did already have freshly-cooked chickpeas (that are ever so creamy and lovely) and I wish I had that Avocado Oil I saw at Costco, but I don't-- to make it even more Mexicali I could have made it from pinto beans.  I'm going to try that another time, but for the sake of getting this delicious recipe out there: INGREDIENTS: 2 C. or 1 (15 oz) can cooked Chickpeas /Garbanzo Beans, or Pinto Beans , well drained 2 medium ripe Avocados , flesh only 3 Tbsp Olive Oil, or even better, Avocado Oil , plus more