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
Beautiful Kale-Chive Vegan Muffin This delightful muffin is made with wheat flour (organic all-purpose) in this recipe, but I think it could be made with a gluten-free flour, and also would work with half whole wheat or other half oat flour, half whole wheat. I can also see it done up as a sort of cake (using spelt flour) and used to mop up olive oil and basalmic vinegar-- a kind of focaccia-soda bread. It's tasty! Savory is often the way to go. Especially as this pandemic plays out for those of us who seemingly can't stop baking muffins and banana bread and cakes. Savory is a nice change-up to something that seems healthier. And it goes very nicely with a lunch soup. Or as a breakfast muffin with some melty vegan cheese on top (or avocado or tomato and fako-bako-- you get the drift). It makes 10-12 muffins, depending on the size of your muffin cups. INGREDIENTS: 1 1/4 cup (300 ml) non-dairy milk 1/4 cup (60 ml) extra-virgin olive oil 1 tablespoon (22