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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

REVIEW: YES Cacao Botanical Chocolate Bars: Dirty, KarmaMellOwl and GabaBaba

YES Botanical Chocolate Bars Okay, as a big promoter of eating organic foods , I admit that I generally share recipes for whole food plant-based dishes that contain organic fruits and vegetables-- if you have been here before, you know the recipes: vegan soups, stews, 'cheeses', sauces, casseroles, breakfast foods, etc. But what could I do when I received an email asking if I would consider reviewing some CHOCOLATE BARS?? (or more accurately, 99% organic, vegan, wild-sourced, organic, botanic cacao bars with No GMOs, and studded with healthy botanicals (herbs, spices, tea, mushrooms, essential oils??)). They are also NOT ROASTED which means... tah dah.... RAW VEGAN!!  Oh, and handmade (I guess that means that they DO NOT have the chockies going down the conveyor belts like this classic clip we remember from an  I Love Lucy episode: OF COURSE I SAID 'YES' TO REVIEWING 'YES CACAO' BOTANICAL CHOCOLATE BARS! And then because I live in Canada, it took

Recipe for Chickpea Tofu: By Ally

A dear long-time friend has passed along this recipe for Chickpea Tofu for anyone who is sensitive or allergic to Tofu (soy). INGREDIENTS: 1/2 cup "Raw" Chickpea Flour 1 1/2 cup Water Pinch of Turmeric METHOD: Dissolve 1/2 cup of Chickpea flour in 1/2 cup of the water.  Add a pinch of Turmeric powder for colour. Heat remaining cup of water over medium heat. Add in the Chickpea paste and whisk/stir, scraping sides down. When the mixture is boiling and thickened, pour into a pan and let it cool.   Cut into desired shapes after completely cool.  Ally also states that she often eats it with a Burmese Salad:   Fried Onions and Garlic along with Green Spring Onions, Tamarind Juice, chopped Cilantro and optional Chili pepper and Fish Sauce. You can even easily avoid a trip and expense of buying chickpea flour! Make your own in a Vitamix or food processor. A pound of dry garbanzo beans from your bulk food supplier will make 3 cups of flour in the Vitamix in a fe

Lentil Bowl #4: Savory Middle East Lentil Stew

Savoury Middle East Lentil Stew This is a quick-to-put-together comfort food for cool winter days or nights, as long as you have the Quinoa (or Rice) and Red Lentils pre-cooked.  A green salad and a piece of fresh flat bread will round it out nicely.  I've made it a little more "world" foodie than actual Middle Eastern, but you can always sub Brown Rice for the Quinoa and Cayenne and Paprika for the Chipotle (I just love the smoky hot quality of Chipotle if you are wondering why it turns up in so many recipes).  I also use Coconut Oil instead of Olive Oil, but please use what you have available, or what you prefer.  If you have other veggies that you would like to saute up with the onions (bell peppers, egg plant, minced garlic), go ahead!  Enjoy! INGREDIENTS: 1 T. Coconut Oil   2 Onions , chopped fine  1 tsp.  Turmeric powder 1 tsp. ground  Cumin  (I grind the seeds up in a Coffee Bean grinder-- you could just buy the powder) 1 tsp. ground  Cinnamon

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro over Oven Baked Potato Sticks (Serves 8-12, and can be halved). INGREDIENTS: 2 C. Red Lentils   4 C. Water   2 T. Coconut Oil   2 Onions, chopped fine (I did mine in Food Processor)  2 C. Celery , finely chopped (also did in Food Processor)  1 Red Bell Pepper , seeded and chopped  1-2T Garlic , minced (for DIY jar mince, go here  )  1/2 tsp. ground Turmeric   2 tsp. ground Cumin (grind the seed in a Coffee Bean Grinder)  2 tsp. Chipotle spice (or Chili Powder)  2 cans roasted tomatoes or Organic Roma Tomato Sauce (Costco)  2 C. Vegetable Broth   Celtic Sea Salt to taste  1/2 C. fresh-squeezed Juice of Lime   1+ C. chopped fresh Cilantro   METHOD:    Put rinsed and drained Lentils into a medium pot and add 4 cups water. Bring just to a boil, turn heat off, and put lid on. Let lentils sit for 30 minutes.   While lentils sit for 30 minutes, chop onions, celery and red bell pepper.