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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

Mango Salsa

This mango salsa been a big hit at the Sabbath potlucks. It is an adaptation of the one on “Gone Raw”. Combine in a large bowl: 3 ripe large  Mangos  (or 6 ripe peaches, nectarines, etc.), chopped up Handful of minced fresh organic  Cilantro 16 oz.organic  Cherry Tomatoes , chopped up 1 organic  Red Sweet Pepper , chopped up 1/2 organic  Purple Onion , chopped up Juice of 2-3 organic  Lemons Celtic Sea Salt  (to taste) Cayenne , just a blessing with it (tiny sprinkle) (or not)

Veggie Pie in a Quinoa Shell - Vegan, Gluten-free, No Oils

This is a delicious and easy-to make recipe, and I vouch that the crust for this veggie pie is absolutely not able to be a disaster (from a person who always fails at pie crusts). I suggest that you might want to make the following ahead of time: 1 1/2 Cups of White Beans (or you can just opt out and buy a 15.5 oz can) 1 1/2 Cups of Cooked Quinoa 1 Cube of   Best Golden Soup Bouillion   (or 1/4 Cup of your usual vegetable broth)   Here is the list of other ingredients that go into this pie: 1/4 Cup NonDairy Milk (unsweetened works best) 2 T. Nutritional Yeast (NOT brewer's yeast or baker's yeast) 1 T. Almond Butter 1 T. Corn Starch 1/4 teaspoon Smoked Paprika 1/2 teaspoon Onion Powder 1/2 teaspoon Sea Salt 1/2 teaspoon freshly cracked (ground) Black Pepper 1    small Onion, minced 4 cloves    Garlic , minced 9 ounces Baby Spinach 6 ounces Cremini (brown) Mushrooms, finely sliced 1/2          Red Bell Pepper , seeded and diced 1/4   Cup Sun-drie

Black Bean-Kale Soup - Vegan, Gluten-Free

Today I was out doing some tentative Spring gardening (cleaning up the plot, seeding some baby lettuce).  I was hanging out with our "kale trees"-- tall, gnarly tree-like plants that snake along the surface of the garden and then abruptly shoot upwards.  They grow for many seasons like this.  They bolt to blossom and seeds fairly early, but there are always lots of somewhat leathery, small leaves. I love these "kale trees" and decided that it was time for a kale soup-- so this Black Bean-Kale Soup was born! INGREDIENTS: 1 T.   Coconut Oil (or Olive Oil) 1       Organic Onion , chopped 1       Organic Red Pepper , seeded and chopped 3       Organic Garlic cloves, chopped 2       Organic Carrots , peeled and shredded (or chopped) 1       Organic Sweet Potato (orange flesh), chopped 2      Large handsful of organic Kale , slightly chopped 2  C. "Simply Natural" Organic Tomato & Basil Pasta Sauce (or Tomato Sauce, etc.) 6  C. Filtered

Lazy Enchilada Casserole (Vegan, Gluten-Free)

Lazy Enchilada Casserole (Vegan and Gluten-Free) I am all for wonderful lazy casseroles (one of my faves is lazy cabbage rolls)-- this enchilada casserole means that you get the same wonderful flavour and texture without actually having to mess around with making the enchilada rolls (unless you are really great at doing them, in which case, go to it!).  You just put down a thin layer of the vegan cheese (queso or kay-so) on the bottom of the casserole pan (either covered already covered with parchment, or oiled), a layer of tortillas, the enchalada filling, a top layer of tortillas, and then the rest of the queso!  You can see how it is pretty much a piece of cake / pastel(?)  Have fun, and enjoy this luscious recipe!  It makes a fantastic potluck entree that will be much appreciated! To make this again I would start by assembling the ingredients the day before, and I would cook the beans (separately, the white beans and the pinto beans) and put them in mason jars (or o