Wednesday, January 24, 2018
Friday, January 19, 2018
Thursday, January 18, 2018
Fed Up With Drug Companies, Hospitals Decide to Start Their Own
While they are doing this all for the right reasons seemingly, let's just hope it stays that way. At least these are nonprofit hospitals, so they are not beholden to shareholders.
https://www.nytimes.com/2018/01/18/health/drug-prices-hospitals.html?rref=collection%2Fsectioncollection%2Fhealth&action=click&contentCollection=health®ion=rank&module=package&version=highlights&contentPlacement=1&pgtype=sectionfront
https://www.nytimes.com/2018/01/18/health/drug-prices-hospitals.html?rref=collection%2Fsectioncollection%2Fhealth&action=click&contentCollection=health®ion=rank&module=package&version=highlights&contentPlacement=1&pgtype=sectionfront
Friday, January 12, 2018
Thursday, January 11, 2018
Wednesday, January 10, 2018
Friday, January 05, 2018
Thursday, January 04, 2018
Wednesday, January 03, 2018
Thursday, December 28, 2017
Tuesday, December 26, 2017
Friday, December 22, 2017
Wednesday, December 13, 2017
Tuesday, December 12, 2017
Healthy Holiday Recipes for Your Immune Sustem
It is not easy to stay healthy during the holidays with the cold and flu season upon us. Following are some recipes to help keep your immune system strong.
GARLIC STOCK
-16 cups cold filtered water
-24 cloves of garlic, peeled and cut into halves
-4 large organic carrots, peeled and sliced
-4 stalks of organic celery (with leaves) chopped
-2 large onions, quartered
-1 organic parsnip, peeled and sliced
-one cup fresh organic parsley, sliced
-iodized sea salt and white pepper to taste
Combine all ingredients in a large soup pot. Bring to a boil. Reduce heat to simmer, and cover the pot. Cook for one hour. Strain the stock through a meshed sieve. Use the stock in soups, sauces, and gravies. May be frozen in small containers.
SUPER SALAD SAVVY
-2 cups organic baby Romaine or Bibb lettuce
-1/4 cup organic carrots, shredded
-1/4 cup organic fresh curly parsley leaves
-1/2 cup organic fresh broccoli florets, cut into bite-size pieces
-1/2 cup organic red cabbage, shredded
-1/4 cup jicama, chopped
-1/2 cup cooked and chilled peas/beans (Choice of sweet peas, white beans, black beans, and garbanzo beans
-1/2 cup assorted sprouts (Choice of: onion, bean, broccoli, radish)
-1/2 ripe avocado, sliced
-1/4 cup dried cranberries or dried cherries
Mix all together, and serve chilled with Susan’s Surprise Dressing or Perfect Vinaigrette Dressing. SERVES: TWO
SUSAN’S SURPRISE DRESSING
-1/2 cup extra virgin olive oil
-one cup fresh organic curly parsley leaves
-4 garlic cloves, chopped
-juice from 2 lemons
-iodized sea salt and white pepper to taste
Purée all in a blender. Chill in the refrigerator. The dressing may be kept in the freezer for up to two weeks.
PERFECT VINAIGRETTE DRESSING
-2/3 cup extra virgin olive oil
-1/3 cup white wine or tarragon vinegar
-one T. Dijon-style mustard
-one large cloves of garlic or 2 T. fresh shallots, chopped
-2 fresh basil leaves, chopped, optional
-2 drops liquid stevia, optional
Purée all in a blender. Place in a cruet or mason jar. Allow to sit at room temperature for several hours to blend flavors. May be stored in the refrigerator for one week.
BROCCOLI SOUP
-one medium sweet onion or two large shallots, peeled and chopped
-2 cloves garlic, peeled and chopped
-4 cups fresh or frozen organic broccoli, chopped
-one cup Pacific Foods (chicken) Bone Broth
-3 cups Pacific Foods (chicken) Simply Stock
-one cup water
-1/2 cup organic fresh curly parsley
-iodized sea salt and white pepper to taste
-2 T. Heavy organic cream or 1/4 cup unsweetened coconut milk
Heat all ingredients, except cream/milk, to boiling in a large soup pot. Cover and simmer for 30-45 minutes, or until broccoli is very tender. Purée all in a blender. Add optional cream or milk substitute. This recipe can be served hot or cold. SERVES: 4-6
SALMON STEAK WITH SCALLIONS
-1/2 cup scallions (keep some green parts), sliced thin
-1 T. extra virgin olive oil or grapeseed oil
-2 wild (or responsibly raised) salmon steaks, about one inch thick and 6 oz. each
-1 T. fresh dill, finely chopped
-1 T. fresh lemon juice
-iodized sea salt and white pepper to taste
Sauté scallions in oil over medium heat until soft. Keep warm. Season both sides of the steaks with salt, pepper, dill, and lemon juice. Bake at 400 degrees or broil, turning once, until the fish flakes. Set the steaks on top of the warmed scallions. Sprinkle with extra lemon juice, if desired. SERVES: TWO
SALMON PATTIES
-16 oz. canned wild salmon, bones and skin removed
-one organic egg, well-beaten
-1/2 cup quick-cooking oats or crushed cracker crumbs from Absolutely gluten-free crackers
-1/2 tsp. garlic powder
-1 T. dried minced onion
-1/2 tsp. dried mustard, optional
-1 tsp. dried parsley
-1 tsp. Tamari (soy sauce substitute, gluten-free)
-dash or Worcestershire sauce, optional
-1 T. avocado or grapeseed oil
-4 slices of lemon, cut thin and warmed
Mix all ingredients, except lemon slices. Form into four patties. Brown on both sides in oil in a non-stick pan. Garnish each patty with a lemon slice. SERVES: 4
GARLIC STOCK
-16 cups cold filtered water
-24 cloves of garlic, peeled and cut into halves
-4 large organic carrots, peeled and sliced
-4 stalks of organic celery (with leaves) chopped
-2 large onions, quartered
-1 organic parsnip, peeled and sliced
-one cup fresh organic parsley, sliced
-iodized sea salt and white pepper to taste
Combine all ingredients in a large soup pot. Bring to a boil. Reduce heat to simmer, and cover the pot. Cook for one hour. Strain the stock through a meshed sieve. Use the stock in soups, sauces, and gravies. May be frozen in small containers.
SUPER SALAD SAVVY
-2 cups organic baby Romaine or Bibb lettuce
-1/4 cup organic carrots, shredded
-1/4 cup organic fresh curly parsley leaves
-1/2 cup organic fresh broccoli florets, cut into bite-size pieces
-1/2 cup organic red cabbage, shredded
-1/4 cup jicama, chopped
-1/2 cup cooked and chilled peas/beans (Choice of sweet peas, white beans, black beans, and garbanzo beans
-1/2 cup assorted sprouts (Choice of: onion, bean, broccoli, radish)
-1/2 ripe avocado, sliced
-1/4 cup dried cranberries or dried cherries
Mix all together, and serve chilled with Susan’s Surprise Dressing or Perfect Vinaigrette Dressing. SERVES: TWO
SUSAN’S SURPRISE DRESSING
-1/2 cup extra virgin olive oil
-one cup fresh organic curly parsley leaves
-4 garlic cloves, chopped
-juice from 2 lemons
-iodized sea salt and white pepper to taste
Purée all in a blender. Chill in the refrigerator. The dressing may be kept in the freezer for up to two weeks.
PERFECT VINAIGRETTE DRESSING
-2/3 cup extra virgin olive oil
-1/3 cup white wine or tarragon vinegar
-one T. Dijon-style mustard
-one large cloves of garlic or 2 T. fresh shallots, chopped
-2 fresh basil leaves, chopped, optional
-2 drops liquid stevia, optional
Purée all in a blender. Place in a cruet or mason jar. Allow to sit at room temperature for several hours to blend flavors. May be stored in the refrigerator for one week.
BROCCOLI SOUP
-one medium sweet onion or two large shallots, peeled and chopped
-2 cloves garlic, peeled and chopped
-4 cups fresh or frozen organic broccoli, chopped
-one cup Pacific Foods (chicken) Bone Broth
-3 cups Pacific Foods (chicken) Simply Stock
-one cup water
-1/2 cup organic fresh curly parsley
-iodized sea salt and white pepper to taste
-2 T. Heavy organic cream or 1/4 cup unsweetened coconut milk
Heat all ingredients, except cream/milk, to boiling in a large soup pot. Cover and simmer for 30-45 minutes, or until broccoli is very tender. Purée all in a blender. Add optional cream or milk substitute. This recipe can be served hot or cold. SERVES: 4-6
SALMON STEAK WITH SCALLIONS
-1/2 cup scallions (keep some green parts), sliced thin
-1 T. extra virgin olive oil or grapeseed oil
-2 wild (or responsibly raised) salmon steaks, about one inch thick and 6 oz. each
-1 T. fresh dill, finely chopped
-1 T. fresh lemon juice
-iodized sea salt and white pepper to taste
Sauté scallions in oil over medium heat until soft. Keep warm. Season both sides of the steaks with salt, pepper, dill, and lemon juice. Bake at 400 degrees or broil, turning once, until the fish flakes. Set the steaks on top of the warmed scallions. Sprinkle with extra lemon juice, if desired. SERVES: TWO
SALMON PATTIES
-16 oz. canned wild salmon, bones and skin removed
-one organic egg, well-beaten
-1/2 cup quick-cooking oats or crushed cracker crumbs from Absolutely gluten-free crackers
-1/2 tsp. garlic powder
-1 T. dried minced onion
-1/2 tsp. dried mustard, optional
-1 tsp. dried parsley
-1 tsp. Tamari (soy sauce substitute, gluten-free)
-dash or Worcestershire sauce, optional
-1 T. avocado or grapeseed oil
-4 slices of lemon, cut thin and warmed
Mix all ingredients, except lemon slices. Form into four patties. Brown on both sides in oil in a non-stick pan. Garnish each patty with a lemon slice. SERVES: 4
Monday, December 11, 2017
Thursday, December 07, 2017
Tuesday, November 28, 2017
Biotin (Vitamin B7): Safety Communication - May Interfere with Lab Tests
This is one of the reasons why we recommend being off all supplements 24 hours prior to blood test.
http://s2027422842.t.en25.com/e/es?s=2027422842&e=24153&elqTrackId=B1F0B909CCF90C71B9C490C37BFE6647&elq=9fa31ce37e2f42558da67bcb024e7495&elqaid=1531&elqat=1
http://s2027422842.t.en25.com/e/es?s=2027422842&e=24153&elqTrackId=B1F0B909CCF90C71B9C490C37BFE6647&elq=9fa31ce37e2f42558da67bcb024e7495&elqaid=1531&elqat=1
Friday, November 24, 2017
Wednesday, November 22, 2017
Monday, November 20, 2017
Friday, November 17, 2017
Thursday, November 16, 2017
Wednesday, November 08, 2017
Tuesday, November 07, 2017
Friday, November 03, 2017
Thursday, November 02, 2017
Tuesday, October 31, 2017
Thursday, October 26, 2017
Monday, October 23, 2017
Friday, October 20, 2017
Wednesday, October 18, 2017
Tuesday, October 17, 2017
Friday, October 13, 2017
Thursday, October 12, 2017
Friday, October 06, 2017
Thursday, October 05, 2017
Tuesday, October 03, 2017
Friday, September 29, 2017
Thursday, September 28, 2017
Monday, September 25, 2017
Tuesday, September 19, 2017
Friday, September 08, 2017
Thursday, September 07, 2017
Tuesday, September 05, 2017
Tuesday, August 29, 2017
Monday, August 28, 2017
Friday, August 25, 2017
Tuesday, August 22, 2017
Monday, August 21, 2017
Tuesday, August 15, 2017
Monday, August 14, 2017
Friday, August 11, 2017
Thursday, August 10, 2017
Tuesday, August 08, 2017
U.S. Global Change Research Program Climate Science Special Report (CSSR)
This report is awaiting the Trump Administration's approval to be released. The New York Times obtained a copy of the following 545 page report.
https://assets.documentcloud.org/documents/3914641/Draft-of-the-Climate-Science-Special-Report.pdf
https://assets.documentcloud.org/documents/3914641/Draft-of-the-Climate-Science-Special-Report.pdf
Friday, August 04, 2017
Wednesday, August 02, 2017
Tuesday, August 01, 2017
Monday, July 31, 2017
Thursday, July 27, 2017
Monday, July 17, 2017
Friday, July 14, 2017
Thursday, July 13, 2017
Tuesday, July 11, 2017
Monday, July 10, 2017
Thursday, July 06, 2017
Subscribe to:
Posts (Atom)
