Learn How To Take A Shower On The Inside and Let Your Food Be Your Medicine
Learn How To Take A Shower On The Inside and Let Your Food Be Your Medicine
Wednesday, July 31, 2013
July 29 through August 2, 2013 Calls
Listen to Call August 2, 2013 Call was moderated by Char
Listen to Call August 1, 2013 Call was moderated by Jeannie
Listen to Call July 31, 2013 Call was moderated by Betty
Listen to Call July 30, 2013 Call was moderated by Nancy
Listen to Call July 29, 2013 Call was moderated by Char
Sunday, July 28, 2013
July 25 and 26, 2013 Calls
Listen to Call July 26, 2013 Call Char moderated the call
Listen to Call July 25, 2013 Call Jeannie moderated the call. Go Jeannie!
Wednesday, July 24, 2013
July 24, 2013
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The Spectrum By Dr. Dean Ornish |
Listen to Call July 24, 2013 Betty moderated the call today. We continued today to talk about Dr. Dean Ornish and some of his thoughts relating to his book "The Spectrum". Dr. Ornish says foods are neither good nor bad, but some are more healthful for you than others. You have a spectrum of choices. The Spectrum is based on love, not willpower. It's about feeling good, not just avoiding feeling bad. Joy of living, not fear of dying. Losing weight and gaining health. What's sustainable is pleasure, feeling good, and freedom of choice.
Char talked about a conference she and JoAnn went to last night. She said that drinking 1 ounce of wheat grass juice is like eating 3 pounds of vegetables. She also said that sprouted sunflower seeds are great to eat and gave information on how to do the sprouting. Great information!
We also talked about eight telltale signs you've eaten toxic food. Click on this link: http://www.naturalnews.com/041302_toxic_foods_symptoms_MSG_headache.html
Tuesday, July 23, 2013
July 22 and 23, 2013
Call Not Recorded July 23, 2013 Nancy I am soooooooo sorry. I was so tired I took the morning off from work and I slept until 9:20 my time. Will do better next week. I promise
Listen to Call July 22, 2013 Char moderated the call. Elaine started off the call with a question about the book Eat 4 Your Type written by Peter J.D'Adam with Catherine Whitney. Char didn't feel it has much merit when it comes to working with a plant based diet. I on the other hand (Steve, who was not live on the call), have found it to be a great reference when trying to identify which foods MIGHT be causing me some issues. I feel its suggestions have been correct about 80 to 90 percent of the time for Carol and I
Listen to Call July 22, 2013 Char moderated the call. Elaine started off the call with a question about the book Eat 4 Your Type written by Peter J.D'Adam with Catherine Whitney. Char didn't feel it has much merit when it comes to working with a plant based diet. I on the other hand (Steve, who was not live on the call), have found it to be a great reference when trying to identify which foods MIGHT be causing me some issues. I feel its suggestions have been correct about 80 to 90 percent of the time for Carol and I
Thursday, July 18, 2013
July 17 to July 19, 2013 Calls
Listen to Call July 19, 2013 Monte was not with us so we all chipped in our 2 cents worth and had a great call
Call not Recorded July 18, 2013 Jeannie moderated a great call
Listen to Call July 17, 2013 Call was moderated by Betty. Gave a bunch of great recipes
How do you feel about Congress caving into the livestock industry and stopping the promotion of a weekly vegetarian menu option? Obviously there will be no support from this group to promote meatless Monday's. This article from Forks Over Knives was part of our discussion this morning.
http://www.takepart.com/article/2013/06/25/meatless-mondays-get-axe-capitol-hill?cmpid=tp-ptnr-forksoverknives
Nancy gave us her delicious and simple (three ingredients) chocolate recipe and I gave recipes for Homemade Clif Bars and Coconut Almond Fudge.
HOMEMADE CLIF BARS
15-17 pitted dates
1 cup almonds
1 cup rolled oats
1/2 cup shredded coconut
1/2 - 3/4 cup water
Preheat oven to 350*. Grind up the oats and almonds in the food processor. When they have a crumbly consistency, add the dates and coconut. Lastly add the water slowly as you pulse the ingredients together until a batter forms. It will be thick and sticky. Line a small 8"x8" pan with parchment paper leaving enough paper sticking out on each side so you will be able to lift the whole thing out when done. Working carefully, spread batter evenly out to all sides. Press mixture down with a spatula to get it firm. Bake in the oven for about 20 minutes. Let cool completely before removing intact. Cut bars with a pizza cutter. Store in the fridge.
COCONUT ALMOND FUDGE
1/2 cup almond butter
1/2 cup coconut butter
2 T maple syrup
1 T coconut oil
1/4 tsp. salt
1/2 tsp. almond extract
In a saucepan, combine all ingredients. Stir on medium heat until everything is combined. Pour into molds and store in the fridge to set. Should take 1-2 hours. Makes about 15
Call not Recorded July 18, 2013 Jeannie moderated a great call
Listen to Call July 17, 2013 Call was moderated by Betty. Gave a bunch of great recipes
How do you feel about Congress caving into the livestock industry and stopping the promotion of a weekly vegetarian menu option? Obviously there will be no support from this group to promote meatless Monday's. This article from Forks Over Knives was part of our discussion this morning.
http://www.takepart.com/article/2013/06/25/meatless-mondays-get-axe-capitol-hill?cmpid=tp-ptnr-forksoverknives
Nancy gave us her delicious and simple (three ingredients) chocolate recipe and I gave recipes for Homemade Clif Bars and Coconut Almond Fudge.
HOMEMADE CLIF BARS
15-17 pitted dates
1 cup almonds
1 cup rolled oats
1/2 cup shredded coconut
1/2 - 3/4 cup water
Preheat oven to 350*. Grind up the oats and almonds in the food processor. When they have a crumbly consistency, add the dates and coconut. Lastly add the water slowly as you pulse the ingredients together until a batter forms. It will be thick and sticky. Line a small 8"x8" pan with parchment paper leaving enough paper sticking out on each side so you will be able to lift the whole thing out when done. Working carefully, spread batter evenly out to all sides. Press mixture down with a spatula to get it firm. Bake in the oven for about 20 minutes. Let cool completely before removing intact. Cut bars with a pizza cutter. Store in the fridge.
COCONUT ALMOND FUDGE
1/2 cup almond butter
1/2 cup coconut butter
2 T maple syrup
1 T coconut oil
1/4 tsp. salt
1/2 tsp. almond extract
In a saucepan, combine all ingredients. Stir on medium heat until everything is combined. Pour into molds and store in the fridge to set. Should take 1-2 hours. Makes about 15
Monday, July 15, 2013
July 15 to July 19, 2013 Calls
Call not Recorded July 16, 2013 Sorry. Nancy moderated a great call
Listen to Call July 15, 2013 Call was moderated by Char today
Listen to Call July 15, 2013 Call was moderated by Char today
Wednesday, July 10, 2013
July 8 to 12, 2013 Calls
Listen to Call July 12, 2013 Moderated by Char
Listen to Call July 11, 2013 Moderated be Jeannie Jeannie writes:
Listen to Call July 10, 2013 Moderated by Betty
How To Make Your Own Bone-Healthy Version Of This Common (And Toxic) Personal Care Product
Are you aware that conventional deodorants contain a lot of toxic chemicals that can harm your bones? This was the topic for today. Vivian Goldschmidt, MA tells us the concept behind "antiperspirants" is not healthy for us and she tells us how to make our own bone-healthy version of this personal care product in the link above.
Mary Lou told us about her findings to help with the pain of wasp stings and we discussed using the Immunity to help with her allergic reactions and doing a strength test to determine the dosage she might need.
Listen to Call July 9, 2013 Moderated by Nancy
Listen to Call July 8, 2013 Moderated by Char
Listen to Call July 11, 2013 Moderated be Jeannie Jeannie writes:
From the recent Forks Over Knives newsletter:
The American Institute for Cancer Research recognizes The China Study and gives credence to the research done in it!
In
speaking about vegan or vegetarian eating, Char reminded us to say
"whole food, plant based" because it would be easy to fall into just
eating non- animal processed foods and claim to be vegan or vegetarian,
and they have minimal health benefits. We want to "Eat To Live" which
is where micronutrients come into play and those micronutrients are
found in G-BOMBS....that is Greens, Beans, Onions, Mushrooms, Berries
and Seeds, says Dr. Joel Fuhrman.
Eggs are the most inflammatory food you can put in your body.
A refreshing summer salad.....Jeannie's favorite of the moment is Green Bean Potato Salad. Prepare as follows:
Cook 1 lb. cubed red-skinned potatoes in boiling
salted water 10 minutes; add 1 lb. trimmed, cut green beans; boil 5-8
minutes. Drain. Toss with 2-3 Tblsp. olive oil, 2 Tblsp. red wine
vinegar, 1 cup thin wedges sweet white onion, and 1 cup cherry tomatoes.
Season to taste with salt and pepper. YUM!
Listen to Call July 10, 2013 Moderated by Betty
How To Make Your Own Bone-Healthy Version Of This Common (And Toxic) Personal Care Product
Are you aware that conventional deodorants contain a lot of toxic chemicals that can harm your bones? This was the topic for today. Vivian Goldschmidt, MA tells us the concept behind "antiperspirants" is not healthy for us and she tells us how to make our own bone-healthy version of this personal care product in the link above.
Mary Lou told us about her findings to help with the pain of wasp stings and we discussed using the Immunity to help with her allergic reactions and doing a strength test to determine the dosage she might need.
Listen to Call July 9, 2013 Moderated by Nancy
Listen to Call July 8, 2013 Moderated by Char
Wednesday, July 3, 2013
July 2 to 5, 2013 Call
Listen to Call July 5, 2013 Moderated by Char
Listen to Call July 4, 2013 Moderated by Jeannie
Listen to Call July 3, 2013 Betty moderated the call today.
Research finds red meat linked with Type 2 diabetes article from post-gazette newspaper, written by David Templeton. Can you believe 150 million hot dogs will be eaten on this week's holiday? This information comes from The American Meat Institute. If placed end to end the dogs would extend from New York City to Los Angeles nearly six times, or more than halfway around the world. The Fourth of July represents one of the top days of the year for meat consumption with Americans consuming on average about 3,500 hot dogs per second from 10 a.m. to 10 p.m. In the week leading to the Fourth of July, Americans typically buy 190 million pounds (95,000 tons) of red meat, nearly equal to the weight of the USS Enterprise aircraft carrier and 700 million pounds (350,000 tons) of chicken, nearly equal to the weight of the Empire State Building. And we wonder why we, plant based eaters, are asked.... Where do you get your protein???
Part of our conversation today included a recipe for sourdough starter so here it is:
SOURDOUGH STARTER
1 (.25) oz. pkg. of active dry yeast
2c. warm water (110 degrees)
2 c. flour (I will be using spelt for my flour)
In a large non-metalic bowl, mix together dry yeast, 2 cups water and flour. Cover loosely and leave in a warm place to ferment 4 to 8 days. Place a cookie sheet under it in case of overflow. Check occasionally. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange or any other strange color tinge to it, THROW IT OUT! and start over. When using starter to bake, always replace with equal amounts of flour and water. If you use 1c. of starter, replace with 1c. of water and 1c. of flour. Mix well and leave out on the counter or in the oven until bubbly again (leaving the oven light on helps with the fermenting). If a clear liquid has accumulated on top (and it will) don't worry, just stir this back into starter. feed once a week with 1c. water and 1c. flour. Allow to rest at room temperature several hours after feeding. Starter can also be kept in the refrigerator if you won't be using it for an extended period of time.
July 2, 2013 Nancy moderated the call today
Listen to Call July 4, 2013 Moderated by Jeannie
Listen to Call July 3, 2013 Betty moderated the call today.
Research finds red meat linked with Type 2 diabetes article from post-gazette newspaper, written by David Templeton. Can you believe 150 million hot dogs will be eaten on this week's holiday? This information comes from The American Meat Institute. If placed end to end the dogs would extend from New York City to Los Angeles nearly six times, or more than halfway around the world. The Fourth of July represents one of the top days of the year for meat consumption with Americans consuming on average about 3,500 hot dogs per second from 10 a.m. to 10 p.m. In the week leading to the Fourth of July, Americans typically buy 190 million pounds (95,000 tons) of red meat, nearly equal to the weight of the USS Enterprise aircraft carrier and 700 million pounds (350,000 tons) of chicken, nearly equal to the weight of the Empire State Building. And we wonder why we, plant based eaters, are asked.... Where do you get your protein???
Part of our conversation today included a recipe for sourdough starter so here it is:
SOURDOUGH STARTER
1 (.25) oz. pkg. of active dry yeast
2c. warm water (110 degrees)
2 c. flour (I will be using spelt for my flour)
In a large non-metalic bowl, mix together dry yeast, 2 cups water and flour. Cover loosely and leave in a warm place to ferment 4 to 8 days. Place a cookie sheet under it in case of overflow. Check occasionally. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange or any other strange color tinge to it, THROW IT OUT! and start over. When using starter to bake, always replace with equal amounts of flour and water. If you use 1c. of starter, replace with 1c. of water and 1c. of flour. Mix well and leave out on the counter or in the oven until bubbly again (leaving the oven light on helps with the fermenting). If a clear liquid has accumulated on top (and it will) don't worry, just stir this back into starter. feed once a week with 1c. water and 1c. flour. Allow to rest at room temperature several hours after feeding. Starter can also be kept in the refrigerator if you won't be using it for an extended period of time.
July 2, 2013 Nancy moderated the call today
Monday, July 1, 2013
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