ࡱ>  )` $6bjbj {{....~~~AAA8AFJ|L|L|L\MQj R,LR$h:~dRTQXQ^dRdR:..|L\M:l`l`l`dRt .8|L~\Ml`dRl`l`6vf~|LJ yA]`UZL_:8 ~dRdRl`dRdRdRdRdR::_dRdRdRdRdRdRdRDD00......  THE BETTER HEALTH FOR A BETTER YOU GUIDE  INCLUDEPICTURE "http://us.cdn4.123rf.com/168nwm/krisdog/krisdog1109/krisdog110900065/10737862-natural-caduceus-concept-can-be-used-for-natural-or-alternative-medicine-etc.jpg" \* MERGEFORMATINET All natural healing is guaranteed with patience and understanding. Having a better understanding of your condition can pave the path to lifelong success in controlling it for good. Knowledge of your disorder, and all the contributing factors in your life having led up to your very current ailment(s), can make for a better understanding of the necessary approach and commitment to resolving it. Inflammatory diseases are not an overnight occurrence. Some of you may be approaching natural healing as your first form of treatment, while many of you have suffered for years upon years, and the prescription drugs are no longer helping you. We may not be the answer to a quick fix, while for most we are, and are in no way attempting to band-aid your symptoms like many modern-day prescription drugs. Instead of treating your symptoms, we will show you how to repair the problem that is causing your symptoms in the first place. INFLAMMATION: WHEN A GOOD THING GOES BAD Inflammation is a natural, thriving mechanism of the immune system. Acute inflammatory response is a way to fire at and ward off disease and infection, as well as to fuel cellular regeneration. We all require a healthy measure of inflammation in order to survive. What happens when the body feels as though it is constantly under an attack of some sort? What if the inflammatory response persists and you are plagued with an incessant slow burning fire inside of you? This is precisely when a good thing, goes bad. The body is amazingly resilient, but relies solely upon communication between the major systems within the body (the endocrine, digestive, respiratory/cardiovascular, and the central nervous system) in order to function and heal properly. When chronic inflammation is present, these systems can no longer communicate, and disease is virtually inevitable. Which system in the body is affected most can determine the type of disease that will befall you personally. In any event, inflammation is often linked as an underlying cause leading to several serious conditions from Asthma to Arthritis and many others in between, even as far-reaching as Obesity and Alzheimers. Causes of chronic inflammation: Stress Environmental Toxins Low grade viral, fungal, and bacterial infections Chronic, low-grade food sensitivities Digestive bacteria imbalances Diet and Lifestyle Symptoms of chronic inflammation: Visible aging signs Fatigue & Irritability Chronic body aches and pains Joint pain and stiffness Frequent infections & Slow Healing Bronchitis Dry eyes & Blurry Vision Indigestion/Acid Reflux Skin conditions (acne, psoriasis, etc.) Weight changes/Obesity Urinary tract infections Candidiasis Inflammatory-related Conditions: Gout/Arthritis (all forms) Hypertension Asthma Stones Digestive Disorders (Colitis, IBS, etc.) Diabetes Heart Disease Cancer  EXAMPLES OF INTERNAL INFLAMMATION AND ITS PATH OF DESTRUCTION: Gout/Arthritis/Osteoarthritis/Rheumatory/Lupus/Fibromyalgia/Undiagnosed Joint & Muscle Pain- Inflammatory cells called cytokines lead to the production of enzymes that attack the tissues and break down cartilage in joints. Diabetes- Inflammatory chemicals release TNF which make cells resistant to insulin. Heart Disease/Stroke/Atherosclerosis- Inflammation causes artery clogging Accelerated Aging- Inflammation causes wrinkles Skin Disorders/Allergies- Inflammation that releases chemicals causing imbalances and healthy bacteria destruction. Results show in both internal and external reactions and heightened sensitivities on many levels. IBS/Colitis/Crohns- Inflammatory cells are found in abundance in either or both the large and small intestines producing results that could determine your symptoms and in turn your diagnosis. Asthma & COPD- Both driven by inflammation of the lungs and airways. Asthma is typically the result of allergies (again still inflammation) and often referred to as a "rash" in the lungs. COPD is the result of long term inflammation that has caused destruction actually plugging the airways. Alzheimers- Chronic inflammation revs up the transportation of a protein known as amyloid beta protein into the brain leading to neurological damage. Cancer- a multi-faceted link driving cancer initiation and promotion as a result of increased production of pro-inflammatory mediators that mediate tumor cell proliferation, transformation, metastasis, survival, invasion, angiogenesis, chemo-resistance and radio-resistance. These molecules are activated by a number of environmental and lifestyle-related factors, which together are thought to drive as much as 90% of all cancers. Some people are genetically predisposed to certain conditions. However, one must take into account that their environmental surroundings, diet, and lifestyle typically mimic their predecessors. While this may heighten the chances of inheriting a similar fate, it does not dictate its inevitability. You have quite a bit to do with what happens inside your body, and we plan on providing you with some important tools for better health. IMPORTANT TIPS REGARDING INFLAMMATION: Eating too much causes inflammation- We know that overeating promotes the inflammatory response and suppresses the immune system. Tests performed by the National Institute on Aging revealed that when animals were fed 50 percent fewer calories per day, their immune response improved, the amount of inflammatory cytokines in circulation was reduced, thymus size was maintained and inflammation-fighting T-cell function improved. This study looked at higher and lower calorie consumption; it did not distinguish among the types of calories consumed. Heavy, red-meat-based diets or lots of sugar-laden foods would definitely have a negative impact on immune function and promote inflammation, whereas calories in the form of fruits, vegetables, legumes, nuts and seeds would improve immunity. No matter what the food choices, moderation is the key in terms of both total daily quantity and amounts consumed at one time. Generally, five or six small meals (of the right foods) throughout the day are considered to be healthier than consuming fewer large ones.  HYPERLINK "[4]" [4] Fat cells increase inflammation- It is known that even an extra 20 pounds can create an abundance of inflammation in the human body and lower overall immunity. Weight management is an important aspect of maintaining a balanced immune system and controlling inflammation. With over 50 percent of North Americans overweight, and an additional 15 percent or more classed as obese, public health care planners expect to see a tremendous increase in inflammatory diseases. Fat cells act like immune cells and secrete inflammatory factors (histamines and cytokines), especially during weight gain. The more fat cells you have, the more potential there is for inflammation. Weight gain also puts tremendous pressure on joints. For every ten pounds of weight gained, 40 pounds or more of additional pressure is put on hips and knees, compressing cartilage and collagen, grinding down bones, promoting damage and inflammatory response. [4] With that saidDont fear the fats and up the Omega 3s- For years, dieting gurus recommended cutting out fat from the diet. The upshot? People got bigger and also got sicker. The reasoning? Turns out saturated fats and fatty acids and particularly Omega-3 essential fatty acids contain powerful anti-inflammatory properties.  HYPERLINK "http://en.wikipedia.org/wiki/Parenthetical_referencing" \l "cite_note-Chernin-2#cite_note-Chernin-2" [1] Include low mercury fish selections (about 7-10oz/week) and/or raw nuts and seeds, such as walnuts, ground flaxseed, grapeseed and pumpkin and sesame seeds. Include healthy saturated fats from real butter, coconut oil, tropical palm oil, olive oil (not cooked), ghee, avocados, eggs, and meat in moderation. Avoid processed fats/trans-fats and hydrogenated/vegetable oils. Fish oils tend to vary greatly in quality assurance. When considering a supplement in addition to the diet, we recommend Pure Antarctic Neptune Krill Oil. Spice up your life- Think herbs and spices are only good for adding a little flavor to your food? Turns out many of them also contain high levels of antioxidants and other beneficial compounds that can reduce inflammation and dull pain. One spice frequently touted for its anti-inflammatory properties is capsaicin, which is a naturally occurring ingredient in chili peppers, as well as rosemary, which has rosmarinic acid and ginger which has vanillin and zingerone. Other good sources include basil, bay leaves, cumin, coriander, dill, fennel, garlic, hyssop, oregano, pepper, sage, and thyme as well as goji, graviola, green tea extract, spirulina and white willowbark, which contain salicylic acid, one of the active ingredients in aspirin.  HYPERLINK "http://en.wikipedia.org/wiki/Parenthetical_referencing" \l "cite_note-Chernin-2#cite_note-Chernin-2" [1] Get some sleep!! Having a few restless nights can exacerbate any underlying symptoms of inflammation. To ensure adequate sleep, experts recommend snoozing for between six and 12 hours nightly, with sleep requirements varying based on age, activity level, overall health and other factors.  HYPERLINK "http://en.wikipedia.org/wiki/Parenthetical_referencing" \l "cite_note-Chernin-2#cite_note-Chernin-2" [1] Are you plagued with insomnia? Be sure to talk to your physician about non-drug options, as well as trying to figure out the cause. Often times, insomnia can be treated with some lifestyle changes, cognitive-behavior therapy, and exercise. Pills are not the only way to beat insomnia, and should be avoided at all costs. Get to the underlying cause, don't just treat the symptom! Manage healthy glucose levels. Avoid substitute sugars- One should aim to stay under 25 g of total fructose per day. This can add up quickly with processed foods! Bread, pastry, pasta = sugar. In addition to helping pack on the pounds, simple carbohydrates also rev up inflammation by causing surges in blood sugar that promote a chemical reaction in cells called glycosylation, or the browning effect. To avoid such surges, stick to complex carbohydrates with a low glycemic index such as apples, asparagus, beans, broccoli, blackberries, blueberries, cabbage, cantaloupe, citrus fruits, green beans, leafy greens, pears, raspberries, spinach and strawberries.  HYPERLINK "http://en.wikipedia.org/wiki/Parenthetical_referencing" \l "cite_note-Chernin-2#cite_note-Chernin-2" [1] READ your food labels and steer clear of processed/boxed foods as much as possible. Often time, high-fructose corn syrup is the top ingredient. AVOID!! Avoid substitute sugars such as aspartame, sucrolose/splenda, saccharin, Acesulfame-K. Each is full of undesirable side effects and cancer-causing agents. Should you feel the need to sweeten any of your fresh foods, consider a natural sweetener such as Stevia. Reference the following fructose chart in order to remain below 25 g/day: Fruit Serving Size Grams of Fructose Limes 1 medium 0 Lemons 1 medium 0.6 Cranberries 1 cup 0.7 Passion fruit 1 medium 0.9 Prune 1 medium 1.2 Apricot 1 medium 1.3 Guava 2 medium 2.2 Date (Deglet Noor style) 1 medium 2.6 Cantaloupe 1/8 of med. melon 2.8 Raspberries 1 cup 3.0 Clementine 1 medium 3.4 Kiwifruit 1 medium 3.4 Blackberries 1 cup 3.5 Star fruit 1 medium 3.6 Cherries, sweet 10 3.8 Strawberries 1 cup 3.8 Cherries, sour 1 cup 4.0 Pineapple 1 slice (3.5" x .75") 4.0 Grapefruit, pink or red 1/2 medium 4.3 Fruit Serving Size Grams of Fructose Boysenberries 1 cup 4.6 Tangerine/mandarin orange 1 medium 4.8 Nectarine 1 medium 5.4 Peach 1 medium 5.9 Orange (navel) 1 medium 6.1 Papaya 1/2 medium 6.3 Honeydew 1/8 of med. melon 6.7 Banana 1 medium 7.1 Blueberries 1 cup 7.4 Date (Medjool) 1 medium 7.7 Apple (composite) 1 medium 9.5 Persimmon 1 medium 10.6 Watermelon 1/16 med. melon 11.3 Pear 1 medium 11.8 Raisins 1/4 cup 12.3 Grapes, seedless (green or red) 1 cup 12.4 Mango 1/2 medium 16.2 Apricots, dried 1 cup 16.4 Figs, dried 1 cup 23.0  Stress management is essential- Stress is a lurid offender to the body. Stress raises the body's acidity and kills off strains of good bacteria required to protect you. Stress causes the body to release inflammatory markers into the bloodstream. Stress can be a key factor in disease growth as it flourishes in these types of environments. Do not overlook the importance for researching natural and successful ways of dealing with stress! EFT Tapping, deep breathing, massage, acupuncture, exercise, and more are proven ways to reduce the danger of anxiety and stress in your life.  HYPERLINK "http://en.wikipedia.org/wiki/Parenthetical_referencing" \l "cite_note-Chernin-2#cite_note-Chernin-2" [5] Food allergies? Another food source you need to steer clear of? For some people, this might mean wheat, eggs, gluten, dairy, soy, or some forms of nuts. To determine whether you have sensitivity to a particular food, try eliminating it for at least two weeks and see if symptoms such as lethargy, headaches or bloating subside. REDUCE GRAIN INTAKE! Any reduction in grain products has benefits beyond the anti-inflammatory properties.  HYPERLINK "http://en.wikipedia.org/wiki/Parenthetical_referencing" \l "cite_note-Chernin-2#cite_note-Chernin-2" [1] Vitamin Needs- While adding a multivitamin can help stave off inflammation, the key here is to find a high-quality supplement with the types of nutrients you need.  HYPERLINK "http://en.wikipedia.org/wiki/Parenthetical_referencing" \l "cite_note-Chernin-2#cite_note-Chernin-2" [1] Certain vitamins, in particular, may help control inflammatory processes in the body and would include Folic Acid, B6, and Vitamins A, E, and C. However, we do not recommend you take Vitamin C in high pill form dosages, particularly if you suffer with joint pain. Vitamin C, in pill form, has been known to fire up the joints by over storing iron in the body. Increased C intake should come mainly from indulging in the foods which contain higher levels (chili peppers, bell peppers, parsley, thyme, guava, dark leafy greens, kiwi, oranges, clementine, broccoli, cauliflower, brussel sprouts, papayas, strawberries). HYPERLINK "[4]" [2] Niacin, in certain forms, can also have the same negative effect, firing up the joints. Niacin, in the form of niacinamide, appears to have significant anti-inflammatory properties. This form of vitamin B3 has been shown to reduce inflammation in the joints of people who suffer from osteoarthritis. HYPERLINK "[4]" [3] Probiotic power- They say the way to a mans heart is through his stomach, but turns out thats also the same route to reduced inflammation! In the gut, beneficial bacteria is a naturally occurring phenomenon, but antibiotic use, stress, and poor diet can all upset this delicate balance, resulting in an infiltration of undesirable bacteria that can lead to inflammation.  HYPERLINK "http://en.wikipedia.org/wiki/Parenthetical_referencing" \l "cite_note-Chernin-2#cite_note-Chernin-2" [1] Probiotics have been shown in studies to stimulate the immune system, help to digest dairy products by manufacturing the enzyme lactase, have powerful anti-carcinogenic qualities helpful against certain cancers and tumor growths, help to lower the bad cholesterol, aids to synthesize the B vitamins, promote regularity and overall digestive tract functions, help to recycle estrogen for women, counteract the negative effects of antibiotic use, and create their own natural antibiotics used by the body to fight illness, infection, yeast, and any other disease causing pathogens that threaten their territory.  HYPERLINK "http://en.wikipedia.org/wiki/Parenthetical_referencing" \l "cite_note-Chernin-2#cite_note-Chernin-2" [6] Daily Water Needs- Divide your weight in half. This is how many ounces of water you need each day, consumed at a slow but steady pace from rise to fall. If you weigh 180lbs, divide by 2 = 90oz of water daily. Drinking water should come from a pure source, preferably filtered for purity and filters replaced according to manufactured suggestions. Optimal drinking water pH is 7.0 ADDITIONAL IMPORTANT NOTES AND TIPS- A recent study revealed the citrate found in citrus fruits (oranges, lemons, limes, and grapefruit), which is accompanied by a potassium ion, can aid to flush the oxalates from the kidneys that had been accumulating overnight. Those that suffer with inflammatory conditions tend to be predisposed to an increased risk of stone development. For this reason, we recommend you consume a small-sized orange or grapefruit with your first morning pill. Alternatively, one could squeeze fresh lemon/lime into pure water and consume upon rising. Eat to live, dont live to eat. Fresh Vegetables and some fruits (preferably organic) should be a large part of your daily diet Trying to avoid high temperature cooking methods as much as possible (microwave, grilling, broiling, frying-anything cooked in any oil other than pure coconut or butter/ghee) and choosing more slow indirect heat (crock pot, rotisserie, steaming, low heat baking, roasting, boiling/simmering) can make a difference in the acidity level of your food. High direct heat can chemically alter our food, making it more acidic, and can strip away most of the nutrients. Sour dairy and fermented foods are important to include daily as a good source of friendly bacteria to the body. Organic, full-fat cottage cheese, kefir, sour cream, and plain yogurt can be incorporated. The commercially fruited yogurts are packed with sugar, so choosing plain and adding fresh fruit, honey or stevia for sweetening, is recommended. HOME fermented foods (not shelf stable pasteurized versions) such as sauerkraut, kimchi, miso, olives, and pickles can be very easy to make and great for your health. AVOID High Fructose Corn Syrup! Limit or eliminate sugar, sugar substitutes, white flour, synthetic oils (canola oil is NOT healthy), caffeine, table salt, non-perishable, genetically modified (PLEASE educate yourself on gm foods and how to avoid them), and processed foods in general. Fresh is always best. Should you need a sweetener, use all natural Stevia only. A number of studies show that Stevia can be beneficial in the treatment of many health conditions. Stevia is believed to have anti-bacterial, anti-septic, anti-microbial, anti-oxidant, anti-glycemic, and anti-hypertensive properties which may help with hypertension (high blood pressure), diabetes (safe sweetener for diabetics), chronic fatigue, indigestion, upset stomach, heartburn, weight loss, cold and flu, gingivitis, tooth decay, cavities, dandruff and hair loss, brittle bones or osteoporosis, streptococcus, candidiasis, bacterial infections and skin conditions such as cuts, wounds, rashes, itchiness, blemishes, acne, seborrhoeic dermatitis, dermatitis, eczema, and wrinkles. It may also improve energy levels, strengthen immune system, stimulate mental activity, and may also help in withdrawal from tobacco and alcohol addiction. Sugar amount Equivalent Stevia powdered extract Equivalent Stevia liquid concentrate 1 cup1 teaspoon1 teaspoon1 tablespoon1/4 teaspoon6 to 9 drops1 teaspoonA pinch to 1/16 teaspoon2 to 4 drops Coconut oil is about the only oil that can stand high heat temperature cooking methods, without turning rancid. The quality of your coconut oil is essential to this health tip. It needs to be certified organic by USDA standards with: No chemicals are added (some lower quality brands use hexane to extract the oil) No bleaching No refining No deodorization No hydrogenation Made from traditional coconut trees only. No hybrid or genetically modified crops are used to make this oil. Made from fresh coconuts, not dried 'copra' that's commonly used in lower quality oils. No heat is used during processing - this reduces the risk of heat damage to the healthy fatty acids found in the oil. Salt is very important to the body but the type of salt is equally as important. The salt found in processed foods is extremely high in sodium content, more than the suggested daily amounts and is not the healthy version of salt. A good quality, unprocessed, Himalayan Rock Crystal salt is great and advantageous to your health when added to proper balanced diet. Avoid processed foods and enjoy adding a healthy salt (not table salt) to your fresh whole food selections, instead. Whenever possible, choose organic and organically grown foods as well as free range, grass-fed only egg/meat selections. You can attribute most of our meat fears and health problems to the source of the food, not the food selection itself. The ph balance of your meals and in your body can say a lot about your health. An excessively acidic, and even an overly alkaline diet approach, can raise many concerns. When the body is too acidic, it has to work extra hard to expel the residue or to store it and uses vital minerals such as calcium, magnesium, and potassium as a buffer to lower the body acidity. This is very stressful on the organs and depletes essential nutrients in the body. When the body is too alkaline then it has to deal with low electrolytes, which can weaken the nerves and muscles also affecting the bodys functions. The body is constantly working overtime to achieve balance, as this balance is essential to all bodily functions and cell health. One should strive for an eating balance in each meal of at least 70/30 ratio of alkaline to acidic food intake. Our typical diet is exactly the opposite and many times even worse than that. Ph can be tested, and the healthy functioning range is around 6.5 in the AM and 7.5 by evening. How you cook your food, and what you eat together in a meal, can drastically alter your pH levels. A LIST OF ACIDIC AND ALKALINE FORMING FOODS (list drawn from various sources)- The pH scale is from 0 to 14, with numbers below 7 acidic and numbers above 7 alkaline. This chart is intended only as a general guide to alkalizing and acidifying foods. Extremely Alkaline Forming Foods - pH 8.5 to 9.0 9.0 Lemons 1, Watermelon 2 8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley 5, Seedless grapes (sweet), Watercress, Seaweeds, Asparagus 6, Endive, Kiwifruit, Fresh Unsweetened Fruit juices 7, Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Fresh Vegetable juices 8 Moderate Alkaline - pH 7.5 to 8.0 8.0 Apples (sweet), Apricots, Alfalfa sprouts 9, Arrowroot, flour 10, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic 11, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt (vegetable) 12, Spinach 7.5 Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage, Cauliflower, Carob13, Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash 14, Sweet corn (fresh), Tamari 15, Turnip, AC Vinegar16 Slightly Alkaline to Neutral pH 7.0 7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Mushrooms, Okra, Olives ripe 18, Onions, Pickles 19, (home made), Radish, Sea salt 20, Spices 21, Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Essene bread 22, Goat's milk and whey (raw) 23, Horseradish, Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) 24, Sprouted grains 25, Tempeh (ONLY fermented soy products), Tomatoes (less sweet) Alkalizing Spices & Seasonings Chili Pepper Cinnamon Curry - Ginger - Herbs (all) Miso Mustard Himalayan Rock Crystal Salt - Tamari Alkalizing Other Alkaline Antioxidant Water - Bee Pollen - Fresh Fruit Juice - Green Juices - Lecithin Granules - Mineral Water Molasses, blackstrap - Probiotic Cultures - Soured Dairy Products Fresh Veggie Juices Alkalizing Minerals Calcium: pH 12 - Cesium: pH 14 - Magnesium: pH 9 - Potassium: pH 14 - Sodium: pH 14 Alkaline producing activities/emotions: Meditation, Prayer, Peace, Happiness, Kindness, Love Neutral pH 7.0 - Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips) Butter (fresh unsalted), Cream (fresh & raw), Margarine 26, Milk (raw cow's) 27, Whey (cow's), Yogurt (plain) Slightly Acid to Neutral pH 7.0 7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Cranberries 30, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed), Milk and most dairy products, Molasses (unsulphured organic 31, Nutmeg, Mustard, Pistachios, Popcorn & butter (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds(pumpkin & sunflower), Walnuts, Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) 28, Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) 29, Dry coconut, Egg whites, Goats milk, Olives (pickled), Pecans, Plums 30, Prunes 30, Spelt Moderate Acid - pH 6.0 to 6.5 6.0 Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined), Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened) 6.5 Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Peanuts, Potatoes (with no skins), Popcorn (air-popped not microwave- with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic) Extremely Acid Forming Foods - pH 5.0 to 5.5 5.0 Artificial sweeteners 5.5 Beef, Carbonated soft drinks & fizzy drinks 38, Cigarettes (tailor made), Drugs, Flour (white wheat) 39, Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white) 40, Beer 34, Brown sugar 35, Chicken, Deer, Chocolate, Coffee 36, Custard with white sugar, Jams, Jellies, Liquor 37, Pasta (white), Rabbit, Semolina, Table salt refined & iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed). Acid producing activities/emotions: Overwork, Anger, Fear, Jealousy & Stress There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the alkaline side of the chart. Just be sure a good percentage of the foods you eat come from that side. Asparagus - Brazil Nuts - Brussel Sprouts Buckwheat Chicken Corn - Cottage Cheese Eggs - Flax Seeds Green Tea - Herbal Tea Honey Kombucha - Lima Beans - Maple Syrup Milk Nuts - Organic Milk (unpasteurized) - Potatoes, white - Pumpkin Seeds Sauerkraut - Soy Products - Sprouted Seeds - Squashes - Sunflower Seeds - Yogurt MATCH WITH THE NUMBERS NEXT TO THE FOODS FOR ADDED INFORMATION- 1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, & gastro upsets. 2. Good for a yearly fast. For several days eat whole melon, chew pips well & eat also. Super alkalizing food. 3. Substitute for gelatin, more nourishing. 4. Stimulating, non-irritating body healer. Good for endocrine system. 5. Purifies kidneys. 6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term. 7. Natural sugars give alkalinity. Added sugar causes juice to become acid-forming. 8. Depends on vegetable content and sweetness. 9. Enzyme rich, superior digestibility. 10. High calcium content. Corn flour substitute. 11. Elevates acid food 5.0 in alkaline direction. 12. Vegetable content raises alkalinity. 13. Substitute for coca; mineral rich. 14. Winter squash rates 7.5. Butternut & sweeter squash rates 8.0. 15. Genuine fermented for 1 years otherwise 6.0. 16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, plus honey & water before meals. 17. Soak 12 hours, peel skin to eat. 18. Sundried, tree ripened, otherwise 6.0. 19. Using sea-salt and apple cider vinegar. 20. Contains sea minerals. Dried at low temperatures. 21. Range from 7.0 to 8.0. 22. Sprouted grains are more alkaline. Grains chewed well become more alkaline. 23. High sodium to aid digestion. 24. High levels of utilizable calcium. Grind before eating. 25. Alkalinity and digestibility higher. 26. Heating causes fats to harden and become indigestible. 27. High mucous production. 28. Mucous forming and hard to digest. 29. When sprouted dry beans rate 7.0. 30. Contain acid-forming benzoic and quinic acids. 31. Full of iron. 32. Unrefined wheat is more alkaline. 33. High quality red wine, no more than 4 oz. daily to build blood. 34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0. 35. Most are white sugars with golden syrup added. 36. Organic, fresh ground-up to 5.5. 37. Cheaper brands drop to 5.0, as does over-indulgence. 38. Leaches minerals. 39. Bleached - has no goodness. 40. Poison! Avoid it. Breakfast Ideas and Recipes (Recipes are scaled for four servings -- unless noted otherwise) Quinoa with Pine Nuts & Raisins Ingredients: 1 cup quinoa, rinsed well cup pine nuts 2 tablespoons of real organic butter (or ghee) 2 cloves garlic, thinly sliced 1/3 cup chopped fresh parsley cup raisins 1 tablespoon fresh squeezed lemon juice Himalayan rock crystal salt and pepper to taste Directions: Place quinoa in a saucepan and cook over medium heat until toasted (about 2 minutes). Add 1 cups of filtered water and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed (about 10-15 minutes). Remove from heat and let sit, covered, for about 2 minutes. Toast the pine nuts in a skillet over medium-high heat, stirring until golden, for about three minutes. Transfer to a plate. Add the butter and garlic to the skillet, cooking over medium heat, for about two minutes. Transfer the garlic to a place and reserve the oil. Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss. Banana Almond Pancakes Ingredients: 4 bananas 2 eggs 3-4 Tbs almond butter fresh blueberries 1/2 cup walnuts, chopped 2 tsp. coconut oil Directions: Mash bananas in a bowl. Add the egg and almond butter, and whisk until well blended. Heat a large non-stick skillet over medium heat along with a small pat of coconut oil. Pour small discs of batter onto the hot pan (around 3-4" around). They'll be easier to flip if you keep them from the edges of the pan. Add blueberries and walnuts as the pancakes cook on one side. Flip when batter loses its "tackiness" around the edges. Cook other side slowly over medium heat until fully cooked. Reapply oil to the pan after each round of pancakes. No-Oat Oatmeal Ingredients: 1/2 cup walnuts 1/2 cup pecans 4 Tbs ground flax seed 12 tsp ground cinnamon 2 dashes of freshly ground nutmeg 1/2 tsp ground ginger 2 Tbs almond butter 2 bananas, mashed 6 organic eggs 1/2 cup unsweetened almond milk (more if desired) 4 tsp pumpkin seeds 2 handfuls of fresh berries Directions: Add walnuts, pecans, flax seed and spices to a food processor and pulse mixture to a course grain (make sure to stop before it is ground into a powder). Set aside. Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard. Thoroughly blend the mashed banana and almond butter together and add it to the custard, mixing well. Stir in the course nut mixture. In a medium saucepan, warm the mixture on the stove until the no-oatmeal reaches the desired consistency; this should only take a few minutes. Stir frequently. Sprinkle pumpkin seeds and berries on top. Add more almond milk if desired. Faux Oatmeal (serves 2) Ingredients: 1-1/2 cups unsweetened applesauce 4 Tbs raw, organic chunky almond butter 2-3 Tbs raw, unsweetened coconut milk cinnamon to taste dash of fresh grated nutmeg (optional) Directions: Combine all ingredients in a small pan over medium heat, stirring often. Breakfast Smoothie (serves 2) Ingredients: 2 cups frozen organic berries 2/3 cup unsweetened shredded coconut 1 cups almond milk 1-2 eggs (from organic pastured chickens) Directions: Fill a blender (or magic bullet or whatever) with the frozen berries and quickly pulse with a little hot water to break them up. Add shredded coconut, eggs, and almond milk. Continue to blend until smooth, and divide into two glasses. Green Smoothie (serves 2) Ingredients: 1 apple 1 pear 1/2 tsp freshly grated ginger 2 Tbs flax seeds (ground right before consumption) 6 large kale leaves (woody stems removed), or 2 handfuls of spinach juice of 1 small lemon 1 cup water Directions: Quarter apple and pear, remove stems and seeds and put in blender. Add remaining ingredients to blender and puree. Add more water if needed. Notes: Add fresh fruit, cucumbers, slivered almonds, coconut, fresh herbs or different dark leafy greens for tasty variations on this recipe. Fruit Salad w/Cinnamon Ingredients: 2 oranges, peeled and diced 2 apples, diced 1 cup pecans or walnuts, chopped (optional) 1 tsp cinnamon Directions: Place the fruit into bowls. Sprinkle with chopped nuts (optional) and/or cinnamon. Eggs with Avocado and Salsa Ingredients: 4 eggs 1/2 avocado, sliced 1/2 cup sliced or slivered almonds 4 Tbs fresh salsa (see notes below) Directions: Heat non-stick skillet over medium-high heat. Beat eggs in a small bowl, and pour into skillet. Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer). Top with almonds, avocado and salsa. Notes: See condiment section for salsa recipe variations Carrot Banana Muffins (makes 12 muffins) Ingredients: 2 cups almond flour 2 tsp baking soda 1 tsp Himalayan rock crystal salt 1 Tbs cinnamon 1 cup dates, pitted 3 ripe bananas 3 eggs 1 tsp apple cider vinegar 1/4 cup coconut oil 1 cups carrots, shredded cup walnuts, finely chopped muffin paper liners Directions: Preheat oven to 350 !. In a small bowl, combine almond flour, baking soda, salt and cinnamon. In a food processor, combine dates, bananas, eggs, vinegar and oil. Transfer mixture to a large bowl and blend until completely combined. Fold in carrots and walnuts. Spoon mixture into paper lined muffin tins. Bake at 350 for 25 minutes. Sauted Sweet Potatoes Ingredients: 2 tbs coconut oil 2 large sweet potato, grated 1/2 tsp cinnamon Directions: Heat a skillet over medium heat. Add coconut oil. Once skillet is heated, saut grated sweet potatoes until tender (a few minutes or so). Sprinkle with cinnamon and mix well. Sauted Kale with Roasted Sweet Potato and a Poached Egg (serves 2) Ingredients: 2 small sweet potatoes HYPERLINK "http://food52.com/recipes/14209_sauted_kale_roasted_sweet_potato_and_poached_egg_holiday_toast" \l "#" Ask a question about this ingredient 2 tablespoons organic ghee or real butter 1/4 teaspoon ginger HYPERLINK "http://food52.com/recipes/14209_sauted_kale_roasted_sweet_potato_and_poached_egg_holiday_toast" \l "#" Ask a question about this ingredient Himalayan rock crystal salt, pepper 1 tablespoon real maple syrup HYPERLINK "http://food52.com/recipes/14209_sauted_kale_roasted_sweet_potato_and_poached_egg_holiday_toast" \l "#" Ask a question about this ingredient 1 bunch kale 2 tablespoon olive oil 1 shallot 1 small white onion 1 cup organic vegetable stock HYPERLINK "http://food52.com/recipes/14209_sauted_kale_roasted_sweet_potato_and_poached_egg_holiday_toast" \l "#" Ask a question about this ingredient 1 tablespoon apple cider vinegar 2 eggs (organic pasture fed) Pecorino cheese, grated or thinly sliced HYPERLINK "http://food52.com/recipes/14209_sauted_kale_roasted_sweet_potato_and_poached_egg_holiday_toast" \l "#" Ask a question about this ingredient 1/8 teaspoon freshly ground nutmeg HYPERLINK "http://food52.com/recipes/14209_sauted_kale_roasted_sweet_potato_and_poached_egg_holiday_toast" \l "#" Ask a question about this ingredient Sweet Potato Preheat oven to 375F. Peel and cube potatoes. In a sheet pan, hand toss potatoes with 1tbs of the olive oil, 1 tablespoon melted butter, maple syrup, ginger, salt and pepper. Roast for about 45 minutes, or until potatoes are lightly caramelized and cooked through. Kale (or spinach) Wash kale and remove stems. Mince shallot and onion, and set in a wide pan with 1 Tbs of the ghee/butter. Cook on medium heat until the shallots and onion are transparent. Add stock. Roughly chop kale, and add to the pan. Stir to incorporate. Cook until the liquid evaporates and the kale is cooked, keeping in mind that kale takes a while to become soft. At the very end, add apple vinegar, and salt and pepper, to taste. Eggs HYPERLINK "http://food52.com/recipes/14209_sauted_kale_roasted_sweet_potato_and_poached_egg_holiday_toast" \l "#" Ask a question about this step Eggs: In a medium pot, poach eggs in simmering water for about 3 minutes. When done, remove from water and set aside on parchment paper. Full Meal Assembly Suggestion Use a slotted spoon to deposit kale on plate and top with cheese slices. Fork sweet potatoes on top of the kale, and then rest a poached egg on top of the sweet potatoes. Finish with a dusting of nutmeg, salt and pepper. HYPERLINK "http://food52.com/recipes/14209_sauted_kale_roasted_sweet_potato_and_poached_egg_holiday_toast" \l "#" Ask a question about this ingredient Chicken Stir-fry Breakfast (serves 2) Ingredients: 2 organic pastured eggs 1 Tbs water 1 tsp coconut oil 1/4 lb asparagus, washed and cut into 1-2" pieces 1 red bell pepper, sliced 1 clove garlic, minced 1/2 lb organic poached (see note), diced chicken breast 1/2 cup sliced olives (optional, recommended) Himalayan rock crystal salt, to taste (optional) 1/4 cup slivered almonds 1/2 avocado, sliced Directions: In a small bowl, beat eggs and water together. Set aside. Heat a large skillet over medium-high heat. Add coconut oil when pan is hot. Add asparagus, red pepper, and garlic, and saut for 5 minutes, or until slightly tender. Add poached and diced chicken, eggs, and olives (if desired). Cook (stirring constantly) until vegetables are slightly tender, eggs are cooked, and chicken is heated through. Season with Himalayan salt (if desired), and top with almonds and avocado to serve. Notes: How to Make Poached Chicken Breasts The keys to poaching are: the size of the pan, the volume of liquid and the cooking temperature. Place chicken breasts in a pot that's just about large enough to fit them in one layer. Two medium chicken breasts fit snugly in my 2 quart round oven. Add poaching liquid so that it completely covers the chicken by at least a half inch to an inch. After bringing the liquid to a boil, reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes. Remove chicken, then enjoy it warm or refrigerate it for later use. Slice or shred your poached chicken depending on what you want to use it for. Omelet Muffins (makes 8 muffins) Ingredients: coconut oil or paper muffin liners 8 organic pastured eggs 1/8 cup water 2 cups diced vegetables (1 red bell pepper, 1/4 lb asparagus or broccoli and 1/2 yellow onion recommended, but use whatever is on hand) 1/4 tsp Himalayan salt 1/8 tsp ground pepper Directions: Preheat oven to 350 !. Grease 8 muffin cups with coconut oil or line with paper baking cups. Fill any remaining muffin cups with 1" of water, so they do not scorch while baking. Beat the eggs in a medium bowl and add vegetables, salt, ground pepper, and any other ingredients you wish to add. Pour mixture into the muffin cups and bake for 18-20 minutes. Summer Veggie Frittata Ingredients: 1 1/2 Tbs olive or coconut oil 1 (6") zucchini, diced 1/2 red bell pepper, diced 1/2 red onion, diced 1 Tbs fresh thyme 1/2 tsp Himalayan salt, divided 1/4 tsp freshly ground black pepper, divided 2 garlic cloves, minced 1 medium tomato, seeded and chopped 9 large eggs Directions: Heat coconut oil in a 10" oven-proof skillet over medium heat. When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic. Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates. Combine eggs and remaining salt and pepper and whisk until frothy. Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes. Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set). Invert onto a plate, slice and serve warm or cold. Savory Zucchini Fritters (Makes approximately 5 (53 ) fritters, or 10 (23 ) fritters) Ingredients: 2 cups shredded zucchini (about 2 medium zucchini) 3 organic eggs 1 Tbs coconut flour 1/2 tsp sea salt 1/4 tsp freshly ground black pepper coconut oil Directions: Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel). In a large bowl, beat eggs together. Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important. Combine shredded zucchini, sea salt and freshly ground black pepper. Meanwhile, set a large cast iron skillet over medium-low heat. When hot, add coconut to coat the bottom of the pan. Spoon the mixture into the pan in desired sized fritters. Serve warm or at room temperature. Optional: add other spices or fresh herbs to the recipe in step 4. Omelet Ingredients: 4 organic free range omega-3 eggs 1 T. butter/ghee 1 c chopped spinach leaves 1 tsp fresh basil, finely chopped 1 small avocado Freshly ground black pepper Directions: In a small mixing bowl, whisk eggs until foamy. Heat butter/ghee in a small skillet over medium flame and add eggs. Using a spatula, tilt pan and lift edges to allow uncooked eggs to make contact with hot surface of pan. When eggs are almost set, place the spinach on one side, sprinkle with basil and pepper and fold in half. Reduce heat. Cover and simmer for 1 minute. Slide onto place and garnish with sliced avocado. Mexican Breakfast Scramble (serves 2) Ingredients: 1 tsp coconut oil 4 organic eggs 1/2 tsp cumin 1/2 tsp chili powder (or ground chipotle) 1/4 tsp Himalayan salt 1 Tbs water 1/4 red onion, diced 1 green bell pepper, diced 1 jalapeno, diced (optional) 12 oz organic chicken breasts, boiled and chopped 1 medium tomato, diced 1/4 cup fresh cilantro, chopped Directions: Heat coconut oil in a medium skillet over medium-high heat. Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt (if desired), and water. Scramble with a fork until fully combined. Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened. Add eggs and chicken, and cook while continuously stirring until eggs are light and fluffy. Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve. Soups and Salads Chopped Greek Salad with Chicken Ingredients: 1/3 cup red-wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 6 cups chopped romaine lettuce 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip) 2 medium tomatoes, chopped 1 medium cucumber, peeled, seeded and chopped 1/2 cup finely chopped red onion 1/2 cup sliced ripe black olives 1/2 cup crumbled feta cheese Directions: Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat. Notes: Poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Avocado and Watercress Salad (delicious with a small seared ahi tuna on top) Ingredients: 1/4 cup rice vinegar (not seasoned) 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater) 1/4 cup finely grated peeled Gala apple (use small holes of box grater) 4 teaspoons of coconut aminos (tastes like soy sauce) 1 teaspoon stevia all natural sweetener (or a drop of all natural honey) 3 tablespoons of sesame, coconut, or olive oil 6 cups watercress (thin stems and leaves only; from 1 large bunch) 1 firm-ripe avocado Directions: Stir together vinegar, onion, apple, soy sauce, and natural sweetener until dissolved. Stir in oil. Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress. Ahi Tuna Salad Ingredients: 1 pound of fresh sushi grade tuna steak diced into bite size pieces (raw for amazing ahi or cooked in a pan with a little sesame oil to desired temp and cooled) 1 ripe avocado peeled, pitted, diced 1/2 cup diced cucumber 1/2 cup of diced red or green onion (or both is great) 1 1/2 tsp of red pepper flakes 1 tbs of toasted sesame seeds 2 tsp of sesame oil 1 1/2 tsp of fresh squeezed lemon Dashes of low sodium soy sauce to taste Directions: Combine all together, stir carefully to avoid mashing the avocado. Chill in a bowl of ice for 15 minutes and eat right away to preserve the freshness of the fish. Spicy Green Salad with Roasted Garlic Dressing Dressing: 1 head garlic 4 tablespoons extra-virgin olive oil, divided Juice of 1 lime 2 tablespoons red-wine vinegar 1 tablespoon grated fresh ginger 1 tablespoon toasted sesame oil 1 tablespoon coconut aminos (like soy sauce) Freshly ground pepper, to taste Salad: 1 pound asparagus, trimmed and cut into 1-inch pieces 2 teaspoons extra-virgin olive oil 1/4 teaspoon plus pinch of Himalayan salt, divided 1/4 teaspoon freshly ground pepper 1/2 small clove garlic 2 cups baby mizuna, baby kale or Asian salad mix 2 cups baby red mustard greens, tatsoi or watercress, any tough stems removed 2 tablespoons sesame seeds, toasted (see notes) Directions: Preheat oven to 400F. To prepare dressing: Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450F. Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper. To prepare salad: Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes. Meanwhile, season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with all the greens. (If leaves are large, tear them into bite-size pieces first.) Pour 1/4 cup of the dressing over the greens. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.) Sprinkle the salad with sesame seeds and the asparagus; toss and serve. Notes: Cover and refrigerate the dressing for up to 3 days. To toast sesame seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Blueberry Walnut Salad Dressing: Homemade Raspberry Vinaigrette 2 1/2 pints fresh or frozen raspberries, pureed 1 teaspoon fresh minced garlic 2 tablespoon minced green onions 1/4 cup raspberry vinegar 1 cup olive oil Stevia sweetener to taste Salt and pepper to taste Some like to add a little dijon mustard to taste as well Salad: 1 (10 ounce) package of organic mixed salad greens 1 pint fresh organic blueberries 1/4 cup walnuts 1/2 cup raspberry vinaigrette salad dressing (avoid bottled and make fresh when possible) 1/4 cup crumbled feta cheese Directions: Combine all the dressing ingredients in a jar with a tight fitting lid. Shake vigorously until the ingredients are combined. In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve. Warm Winter Salad Ingredients: 8 ounces organic boneless, skinless chicken breast, trimmed of fat 1 tablespoon of Coconut Oil 1 pear, sliced 1 small shallot, minced 3 tablespoons sherry vinegar 2 teaspoons Dijon mustard 1 small head radicchio, thinly sliced 1 small fennel bulb, cored and thinly sliced 1 large carrot, cut into matchsticks 1 tablespoon chopped walnuts, toasted (see Tip) 1/8 teaspoon Himalayan salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 6 large butter lettuce leaves Directions: Poach chicken (see notes). Use 2 forks to shred into bite-size pieces. Heat oil in a large nonstick skillet over medium-high heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a small bowl. Whisk shallot, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add the cooked chicken, radicchio, fennel, carrot and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan. Season with salt and pepper. Divide lettuce leaves between 2 plates. Top with the warm chicken salad and sprinkle with cheese. Notes: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. To poach chicken, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Orange, Avocado and Cashew Salad (serves 2) Ingredients: 2 large oranges, segmented 1 large ripe avocado, diced 1/4 cup cashews 3 handfuls spinach, arugula or watercress olive oil sea salt and black pepper 2 (3-4 oz) grilled chicken breasts, sliced (optional, if served by itself) Directions: Prepare both oranges by cutting off the rind and outer membrane and slicing out the wedges of fruit between the segments. Do this over a bowl and set the remaining juice aside. Divide the greens up between two plates, and top with oranges, avocados and cashews. Add a drizzle of olive oil and any juice left over from the oranges. Season with sea salt and freshly ground black pepper to taste. Add grilled chicken breast slices on top (optional, if served by itself). Raw Cabbage and Pineapple Salad (serves 2) Ingredients: 1/2 head red cabbage, shredded 1/2 small pineapple, diced 1 cup hazelnuts, chopped 2 Tbs olive oil (optional) Directions: Combine cabbage and pineapple. Drizzle with olive oil (optional). Store salad up to three days. Top with hazelnuts right before serving. Taco Salad Ingredients: 1 lb organic ground beef 2 Tbs chili powder 1 tsp garlic salt 1 tsp cumin 1/2 tsp oregano 1/2 tsp Himalayan salt 3/4 cup water 1/2 yellow onion, diced 1 medium tomato, diced 3 romaine hearts 1 jar black olives, sliced 1 avocado fresh cilantro Fresh Salsa (see recipes in condiment section) Dollop of sour cream Directions: Heat medium skillet over medium-high heat. Add beef and onion to pan. Cook for about 10 minutes, or until browned. Add chili powder, garlic salt, cumin, oregano, sea salt and water, and let simmer for 5 minutes more. Meanwhile, wash lettuce and tear onto two plates (save some for leftovers). Top with meat, sliced avocado, black olives, tomatoes, cilantro, salsa, and sour cream. Mexican Chicken Salad Dressing: 1 firm-ripe California avocado, quartered, pitted, and peeled 1 cup sour cream 1/4 cup fresh lime juice 1 large garlic clove, finely chopped l 1/4 teaspoons of sea or rock crystal salt 1/2 teaspoon black pepper Salad: 4 cups coarsely shredded cooked (boiled) organic chicken breast (about 1 pound) 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks 3 scallions, finely chopped 1/2 cup chopped fresh cilantro 1 teaspoon finely chopped fresh serrano chile Fresh romaine or bibb lettuce Directions: Blend dressing ingredients in a blender until smooth. Toss salad ingredients with dressing in a large bowl until combined well. Enjoy over chopped romaine or roll in a large piece of bibb lettuce Roasted Butternut Squash Salad with Warm Cider Vinaigrette Ingredients: 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced 2 tbls of coconut oil/butter/or ghee 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons fresh diced cherries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons fresh minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan Directions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons butter/oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. Garden Vegetable Soup Ingredients: 4 tablespoons real organic butter or ghee 2 cups chopped leeks, white part only (from approximately 3 medium leeks) 2 tablespoons finely minced garlic Himalayan salt to taste 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups peeled and diced potatoes 2 cups fresh green beans, broken or cut into 3/4-inch pieces 2 quarts vegetable broth 4 cups peeled, seeded, and chopped tomatoes 2 cups of corn (organic non-gmo) 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 1 to 2 teaspoons freshly squeezed lemon juice Directions: Heat the butter in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately. Veggie Soup Delight Ingredients: 4 tablespoons organic ghee, coconut, or olive oil 2 cups chopped leeks, white part only (from approximately 3 medium leeks) 2 tablespoons finely minced fresh garlic Himalayan salt 2 cups carrots, peeled and chopped into rounds (approximately 2 medium) 2 cups diced red potatoes (skin included) 2 cups of chopped bok choy 2 quarts of organic vegetable broth 4 cups peeled, seeded, and chopped tomatoes 1 cup of organic fresh/frozen corn 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 1 to 2 teaspoons freshly squeezed lemon juice Directions: Heat the butt/ghee/oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots and the potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn, bok choy, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with pure sea/rock crystal salt. Serve immediately. Chicken stew Ingredients: 1 pound(s) organic boneless, skinless breasts, cut into 1 in pieces 1 cup(s) carrots, chopped 1 cup(s) russet potatoes, cut into large chunks 1 cup(s) sweet potatoes, cut into large chunks 1 teaspoon(s) crushed red pepper flakes 2 tablespoon(s) chopped garlic 4 cup(s) organic vegetable broth 1/2 teaspoon(s) ground sage 1 teaspoon(s) dried basil 2 tablespoon(s) balsamic vinegar Himalayan salt and fresh pepper (to taste) 1 cup(s) tomato sauce Directions: Add all ingredients to slow cooker. Turn heat to high, cover, and cook for 1 hour. Stir. Reduce heat to low and simmer, covered for 4-6 hours, or until chicken is cooked through and veggies are tender. Notes: For an additional health kick, toss in some of your favorite frozen veggies at the start of the meal preparation. Chicken, Chard and Yam Soup (serves 8) Ingredients: 2 Tbs coconut oil (or organic ghee) 1 yellow onion, diced 2 cloves garlic, minced 1 medium carrot, finely diced 1 tsp thyme 1/2 tsp oregano 1/2 tsp Himalayan salt, divided (optional) 1/2 tsp freshly ground black pepper, divided 2 lbs boneless, skinless organic chicken breasts 4 cups vegetable broth 6 cups water 1 bay leaf 2 oz jalapenos, canned and diced 1 large yam, diced 1 bunch swiss chard, leaves shredded and stems sliced 1 bunch green onions, sliced (whites and greens) juice of 1 lemon Directions: Heat large pot over medium-high heat. When hot, add oil/ghee, onion, garlic, carrot, thyme, and oregano, and saut until onion is softened and slightly translucent (about 10 minutes), stirring occasionally. Meanwhile, mix 1/4 teaspoon salt (if desired) and 1/4 teaspoon black pepper in a medium bowl. Cut chicken into 1/2" slices and toss in sea salt and black pepper mixture. Add chicken to pot and continue to cook for another 10 minutes, stirring occasionally. Reduce heat to medium, add vegetable broth, water, bay leaf, jalapenos, yam, chard, and green onions and simmer for 20 minutes. Just before serving, season with remaining salt (if desired), black pepper, and fresh lemon juice. Gazpacho Ingredients: 2 Roma (plum) tomatoes, quartered 1 large cucumber, peeled and halved 1 onion, peeled and halved 1 cup green bell pepper, diced 1 (4 ounce) jar diced pimento peppers, drained 24 oz of organic  HYPERLINK "http://allrecipes.com/recipe/gazpacho-ii/detail.aspx" \l "#" tomato juice (in a glass jar- not a can if possible) 1/3 cup olive oil 1/3 cup red wine vinegar 1/4 teaspoon hot pepper sauce 1 1/2 teaspoons Himalayan salt 1/8 teaspoon  HYPERLINK "http://allrecipes.com/recipe/gazpacho-ii/detail.aspx" \l "#" ground black pepper 2 cloves garlic, minced 1/4 cup chopped fresh chives Directions: In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground  HYPERLINK "http://allrecipes.com/recipe/gazpacho-ii/detail.aspx" \l "#" black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours). Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and as accompaniments. Paprika & Red Pepper Soup with Pistachio Puree Ingredients: 2 tablespoons extra virgin coconut oil, organic ghee, or real organic butter 1 small onion, diced 2 large red bell peppers, halved lengthwise, stemmed, seeded and diced 1-2 fresh green Thai or serrano chiles, stemmed and coarsely chopped 2 teaspoons sweet Hungarian paprika 1 teaspoon high quality sea/rock crystal salt 1/2 teaspoon ground cardamom 1/2 cup unsalted shelled pistachios 2 cups vegetable broth or water 1 cup buttermilk 2 tablespoons whipping cream 1/4 cup finely chopped fresh cilantro or basil Directions: Heat oil/butter in a large saucepan or Dutch oven over medium-high heat. Add onion, bell peppers and chile to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes. Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes. Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan. Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil). Vegetable Beef Stew Ingredients: 2 Tbs organic butter or ghee 1 onion, diced 1 lb grass fed beef stew meat 2 cups water or broth (vegetable) 2 celery stalks, diced 4 medium carrots, sliced (or a few handfuls of baby carrots, sliced) 1 (14-oz) package frozen spinach, thawed and well drained 1/2 tsp freshly ground black pepper 1 Tbs parsley 1/2 tsp coriander 1/2 tsp garlic powder 1/4 tsp ground marjoram 1/2 tsp Himalayan salt (optional) Directions: Heat a heavy bottomed soup pot over medium-high heat. When pan is hot, add butter/ghee and onion. Brown slightly (about 2-3 minutes). Add stew meat and brown (about 5 minutes), stirring occasionally. Turn heat down to medium-low, and add all other ingredients. Simmer for 35-45 minutes, or until beef is tender. Broccoli Soup with Blue Cheese Ingredients: 2 T butter/ghee 1 head broccoli, cleaned, stems peeled, and chopped (approximately one pound, you can easily sub in frozen) 1 small onion, chopped 1 zucchini, chopped 2 carrots, chopped 2 red potatoes, chopped - leave the skin on, just cut off any rootlets 8 cups vegetable stock, low sodium 3 ounces soft blue cheese - look for a cheese labeled Cambozola salt and pepper to taste, but do go easy on the salt Optional: slivered almonds as a garnish Directions: Put the butter/ghee in a large pot and heat over medium heat until the oil shimmers. Add the broccoli, onion, zucchini, carrots, and red potatoes. Stir to coat with oil. Cover and cook for about 10 minutes, stirring a couple times. Add the stock, return to a simmer, cover and simmer about half an hour or until the vegetables are thoroughly cooked and super tender. Using either an immersion blender or a hand held potato smasher slightly blend the ingredients. If you do not want a smooth soup, leave enough chunks to make it interesting. A chunky soup will fill you up better than a smooth soup even though the calories remain the same. Stir in the blue cheese and simmer until it melts (no boiling please, a gentle simmer). Season with pepper, taste. If you need salt add some, but there is a lot of salt in cheese so you should be fine without it. You might try a few dashes of Tabasco sauce instead of salt. Serve as is or top with slivered almonds. Main Courses Ginger-Steamed Fish Fish 6 5-ounce portions striped bass, halibut or any flaky white fish 6 1/4-inch-thick slices peeled fresh ginger Sauce 1/4 cup minced peeled fresh ginger 1/4 cup chopped garlic 1/4 cup sesame seeds 2 tablespoons coconut oil 2 tablespoons toasted sesame oil 1-2 tbls reduced-sodium soy sauce 2-3 scallions, thinly sliced, for garnish Directions: To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you dont have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness. To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat coconut oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more. Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce For the Spaghetti Squash: 1 medium spaghetti squash 2 tbls extra virgin olive oil Salt and pepper to taste For the Creamy Roasted Red Pepper Sauce: 2 red bell peppers 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1 lb ripe tomatoes, diced (3 cups) 1/2 teaspoon dried oregano Dash of red pepper flakes 1/2 cup packed fresh basil, coarsely chopped Salt and freshly ground black pepper, to taste 1/4 cup plain Greek yogurt Directions: Preheat oven to 400 degrees F. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Bake until tender, about 45 minutes. While the squash is baking, make the creamy roasted red pepper sauce. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside. In a large saucepan, heat the olive oil over medium heat. Add onion and saut until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Pure the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor, but be careful. Make sure the sauce is not super hot so you don't get burnt. Puree until smooth, with some texture remaining. When the squash is done baking, let it cool for a few minutes-until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Place in a large bowl or on individual plates and top with roasted red pepper sauce. Serve warm. Roast Chicken Recipe (serve with Cauliflower Mash and Sundried Tomato Pesto recipes below) Ingredients: 4 boneless skinless chicken breast 4 tbsp melted ghee, butter, or coconut oil A pinch or two of your favorite dried herbs Salt and freshly cracked black pepper to taste Directions: Preheat your oven to 375 F. Place the chicken breast in baking dish and pierce the meat with a fork on both sides. Drizzle with the cooking fat of choice and season with salt, peppers and dried herbs. Bake for 35 to 45 minutes, or until the juices run clear. Spaghetti Squash with Fresh Tomato and Basil Sauce Ingredients: 1 lb ripe tomatoes, cut into chunks (3 cups) 2 Tbsp thin slivers red onion 2 Tbsp extra-virgin olive oil tsp minced garlic tsp salt tsp dried oregano tsp freshly ground black pepper cup thin slices fresh basil One (2 lb) spaghetti squash, cut in half lengthwise, seeds removed 2 cups of water Directions: Place the spaghetti squash whole into a slow cooker with 2 cups of water. Heat on low for 8-9 hours. Put tomatoes, onion, olive oil, garlic, salt, oregano, and pepper in a large bowl and toss to mix. Let stand, tossing occasionally, until very juicy, about 30 minutes. Prepare the squash immediately before serving by cutting in half lengthwise as this ensure long strands. Remove as many seeds as you can from the center. Then run a fork through the squash to remove the strands. Stir basil into tomato mixture. Mound squash on serving plates and top with sauce. Mushroom Primavera with Spaghetti Squash Ingredients: 1 1/2 tbs Sliced Kalamata olives 3/4 cup Crumbled feta cheese 1 cup Cherry or grape tomatoes, halved 2 tsp minced garlic 1 cup chopped onion 1 lb White button mushrooms, sliced 1 tbs butter/ghee 1 Spaghetti squash (about 3 pounds) 2 cups of water 1/2 cup Chopped fresh basil, plus more for garnish Directions: Place the spaghetti squash whole into a slow cooker with 2 cups of water. Heat on low for 8-9 hours. Heat butter/ghee in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil. Prepare the squash immediately before serving by cutting in half lengthwise as this ensure long strands. Remove as many seeds as you can from the center. Then run a fork through the squash to remove the strands. Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately. Chuck Roast Ingredients: 3 lb beef chuck roast (natural grass fed beef) 1 Tbs himalayan salt (optional) 1/2 tsp freshly ground black pepper 2 onions, quartered 4 carrots, quartered 1 celery stalk, sliced 1 bay leaf 5 cups water 1 small cabbage, cut into wedges Directions: Sprinkle meat with salt (optional) and black pepper. Place onions, carrots, and celery into crockpot. Top with meat. Add bay leaf and water. Cover pot and cook on low 5-7 hours, or until meat is tender. Add cabbage wedges at any point during cooking (earlier if softer texture is desired, or add near the end if you prefer them to be less cooked). Eggplant Curry Recipe (serve with brown rice) Ingredients: 1 large eggplant 2 tbsp organic ghee, coconut oil, or real butter 1 tsp cumin seeds 1 medium onion, thinly sliced 1 tbsp ginger garlic paste 1 clove garlic, minced 1tbsp curry powder 1 tomato, diced 1/2 cup plain yogurt 1 fresh jalapeno chile pepper, finely chopped 1 tsp himalayan rock crystal salt 1/8 cup cilantro, finely chopped Preheat oven to 450 degrees. Directions: Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat. Cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger garlic paste, curry powder, garlic and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve. Beef Pot Roast (serves 2) Ingredients: 2 Tbs coconut oil 1 (2-3 lb) lean grass-fed beef pot roast, rump roast, or chuck shoulder 2 yellow onions, sliced 3 carrots, quartered 2 celery stalks 1/2 tsp freshly ground black pepper 1 bay leaf 1 Tbs thyme 1/2 tsp oregano Himalayan salt (optional) 3 cups water Directions: Mix freshly ground black pepper, thyme, oregano and sea salt (optional) together in a small bowl. Rub mixture into meat on all sides of roast. Heat a medium skillet (if cooking in a crock pot) or heavy bottomed oven-proof pan (if cooking in the oven) over high heat. Add 2 Tbs oil when hot. Immediately sear all sides of the roast and set aside. Wash and prepare vegetables. Put roast in crock pot, add vegetables, bay leaf and water, and cook on high until tender (6-7 hours). Or, preheat oven to 325 !, add the vegetables, bay leaf and water to the heavy bottomed oven-proof pan with the meat, cover and roast for 2-3 hours. Grilled Fish in a Spicy Citrus Marinade Over Wilted Spinach (great with crispy jicama salad recipe) Ingredients: 4 firm, mild white fish fillets, such as grouper, sea bass, flounder, cod, halibut or tilapia, each about 6 oz. Himalayan salt, to taste 1 small yellow onion, diced 1 walnut-sized piece of fresh ginger, peeled and thinly sliced 1 small bunch fresh cilantro, chopped 1 Tbs. chopped garlic 2 tsp. minced jalapeo chili 2 tsp. grated lime zest 1 tsp. freshly ground pepper 1/4 cup lime juice 1/4 cup butter/ghee/palm/or coconut oil 1 lime, quartered (optional) Fresh Spinach (right before fish is complete place spinach in a pan with a little butter and toss until wilted- about 2 minutes) Directions: Place the fish fillets in a nonreactive container and season lightly with salt. In a food processor, combine the onion, ginger, cilantro, garlic, chili, lime zest, pepper, lime juice and butter/ghee/oil. Using on-off pulses, pulse until a paste forms. Rub the paste evenly over both sides of each fish fillet. Cover and marinate in the refrigerator for up to 2 hours. Prepare a fire in a charcoal grill or preheat a grill pan over medium-high heat. Season the fish fillets with salt again. Lightly oil the grill or grill pan. Grill the fish, turning once, until opaque throughout when pierced with a knife, 3 to 4 minutes per side. Transfer the fish to warmed individual plates. Serve immediately with lime wedges. Chicken with fire roasted tomato sauce (plus zucchini with oregano and lemon) Ingredients: 4 organic boneless, skinless chicken breast halves Himalayan Salt Freshly ground black pepper 6 Roma (plum) tomatoes, halved 2 medium zucchini, halved lengthwise lemon, juice and zest teaspoon fresh oregano 1 tablespoons balsamic vinegar 1 teaspoons hot sauce teaspoon chili powder Directions: Preheat oven to 400 degrees F. Coat/Grease 2 large baking sheets with some butter. Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes. In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve chicken breast halves smothered in roasted tomato sauce with zucchini on the side. Spicy BBQ Chicken Ingredients: 2 T. fresh lemon juice 1 T. fresh orange juice 2 scallions, finely chopped 1 tsp. finely chopped fresh tarragon 1 tsp. finely chopped fresh thyme 1 tsp. finely chopped fresh sage 1 tsp. fennel seeds, toasted and crushed Freshly ground black pepper to taste 4 boneless, skinless chicken breast halves Directions: In a large bowl, combine all ingredients except chicken. Mix well to produce marinade. Place the chicken in the bowl, coat thoroughly and marinate for 1-2 hours. Fire up the barbecue and grill the chicken on medium heat, turning constantly while basting with the marinade until the breasts are cooked. Beef and Vegetable Chili Ingredients: 1 Tbs coconut oil 1 small yellow onion, diced 1 Tbs chili powder tsp ground chipotle 1 tsp Himalayan salt (optional) tsp cumin tsp garlic salt 1 lb grass-fed beef stew meat, cut into 1"x1" chunks 1 cups of diced tomatoes cup can diced green chilis 2 tsp of diced jalapenos (may add more if desired) 1/4 tsp oregano 1/4 tsp thyme bay leaf 1 medium carrot, sliced 1 medium zucchini, diced yellow zucchini, diced 1 small red pepper, diced 2-4 large kale leaves, shredded fresh cilantro for garnish green onions for garnish sour cream Directions: Heat large soup pot over medium-high heat. When hot, add coconut oil and onion to pot and brown slightly. Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides. When onions have browned slightly, add beef and brown on all sides. Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally. Add zucchini and red pepper, and cook for another 20 minutes. Add kale and finish cooking for 10 more minutes. Season with salt if desired. Serve with sliced green onions, fresh cilantro and a dollop of sour cream. Cumin Chicken, Kale, and Peppers (serves 2) Ingredients: 1 lb organic free-range boneless, skinless chicken breasts, diced 1 tsp cumin 1 tsp chili powder 1 tsp salt 2 cloves garlic, minced 1 Tbs coconut oil 1 bunch kale, removed from woody stems 1 red bell pepper, diced 1/2 cup slivered almonds, lightly toasted Directions: Combine chicken, cumin, chili powder, salt (if desired), and garlic in a medium bowl until chicken is fully coated. Meanwhile, heat a large skillet over medium-high heat. Add coconut oil. When pan is hot, add chicken (it should sizzle). Brown the chicken and stir occasionally (about 5-7 minutes). Add kale leaves and red pepper. Stir and continue to cook until chicken is 165 F, and vegetables are slightly tender (about 5 more minutes). Serve hot, topped with toasted almonds. Thai-Style Halibut with Coconut-Curry Broth for Four Ingredients: 2 teaspoons coconut oil 4 shallots, finely chopped (about 3/4 cup) 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder 2 cups low-sodium chicken broth 1/2 cup light coconut milk 1/2 teaspoon himalayan salt, plus 1/4 teaspoon, plus more for seasoning 4 (6-ounce) pieces halibut fillet, skin removed Steamed spinach** 1/2 cup coarsely chopped fresh cilantro leaves 2 scallions, green part only, thinly sliced 2 tablespoons fresh lime juice Freshly ground black pepper *Available in the Asian section of most supermarkets **Steam 5 cups of washed baby spinach for 2 minutes Directions: In a large saut pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes. Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with more vegetables (recipe below). Zucchini and Sweet Potato Frittata Ingredients: 2 tbsp butter (Ghee) or coconut oil 8 organic free-range eggs 1 large sweet potato, peeled and cut in slices 2 sliced zucchinis 1 sliced red bell pepper 2 tbsp fresh parsley Salt and pepper to taste Directions: Heat a pan over a medium-low heat; Add the oil/butter and sweet potato slices and cook until soft, about 8 minutes Add the zucchini and red bell pepper slices and cook for another 4 minutes While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture Season the egg mixture with salt and pepper and add to the cooking veggies Cook on low heat until just set, about 10 minutes Finish the frittata until golden under a heated broiler. Cut the finished frittata into wedges and serve with fresh parsley. Salmon (serves with cherry tomato salsa and roasted asparagus recipes) Ingredients: 4 wild salmon fillets, skin-on 2 cloves garlic, minced 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp paprika 1 tsp lemon zest 1 tsp fresh lemon juice 1 tbsp coconut oil Directions: Set your oven to broil. In a small bowl, combine the garlic, salt, pepper, paprika, lemon zest, lemon juice and olive oil. Whisk well. Rub the salmon thoroughly with the mixture on both sides. Place in a covered dish to marinade in the refrigerator for about 35 minutes. Line a baking sheet with foil. Once the salmon has marinated, place on the baking sheet and place in the oven to broil for 8 to 10 minutes, or until pale pink and flaky. Spicy shrimp stir-fry Ingredients: 20-24 raw shrimp 1 finely chopped small onion 1/2 cup olive oil 1 tbsp lemon zest 3 gloves garlic, minced 1/2 cup lemon juice 2 small red chillies, seeded and finely chopped 1 tbsp grated ginger 1 tsp turmeric Directions: Mix all the ingredients other than the shrimps together in a bowl, add the shrimps and cover over night. When ready to cook, remove the shrimps from the marinade and stir-fry them until crispy with coconut oil. Once ready, add the marinade to the wok and bring to a boil while tossing. Coconut crusted chicken strips Ingredients: 2 boneless, skinless chicken breasts 1/2 cup (or less) coconut flour 2 eggs A splash of full-fat coconut milk 1 cup (more or less) shredded coconut Sea salt and freshly cracked black pepper to taste Directions: Preheat your oven to 400 F. Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. Cut the chicken into long strips that are about 3/43 to 13 in width. You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut. Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through. Coconut Curried Chicken Ingredients: Coconut Oil 1 lb organic chicken breast pounded and cut in thin slices 2 cups broccoli 1 can coconut milk 1 1/2 tsp curry powder 1 tsp grated ginger A good bunch of fresh spinach Directions: Prepare the sauce by mixing together the coconut milk, curry powder and grated ginger. Set aside. Stir-fry the chicken in coconut oil in a hot wok. Remove the chicken from the wok, set aside, reheat the wok and stir-fry the onion with more oil, for about 2 minutes. Add the broccoli and stir-fry another 3 minutes. Return the chicken to the wok, add the coconut curry sauce and the spinach and cook until the spinach is just wilted and the whole preparation is hot. Optionally garnish with some coconut flakes. Creamy tomato baked scallops Ingredients: 12 medium scallops cup coconut milk cup tomato sauce 1 cup tomatoes, diced 1 tbsp coconut oil 1 cup red onion, chopped 3 cloves garlic, minced Fresh oregano, finely chopped and to taste salt and freshly ground black pepper to taste Directions: Preheat your oven to 475F. In a medium skillet over a medium-high heat, saut the onions in the coconut oil. Cook for several minutes, until the onion becomes slightly transparent. Add the minced garlic to the mix and cook on medium-low heat. Saut for just a few minutes and then add the coconut milk and tomato sauce, followed by the oregano. Season to taste with salt and pepper. Mix well and cook for about 2 to 3 minutes. Lay the scallops on the bottom of a semi-deep baking dish that is large enough so that they do not overlap each other. Pour the coconut milk and tomato mixture from on top of the scallops and ensure that they are all well coated. Finish it off by sprinkling the diced tomatoes over the scallops and bake, uncovered, for anywhere between 15 and 20 minutes. You may find you need less time if your scallops are small, but be sure to check that they are cooked through. Cooking them too much is not a good idea either as overcooked scallops become very chewy. Beef and Broccoli Ingredients: 2 Tbs coconut oil 2 cloves of garlic, minced 1 lb petite sirloin steak, cut into very thin strips 2 Tbs lemon juice 1 Tbs flax meal 2 tsp freshly grated ginger 2 tsp freshly ground black pepper 1/2 tsp red pepper flakes 1/4 to 1/2 cup chicken broth 2 cups broccoli, cut into flowerets 2 cups carrots, thinly sliced 1 green onion, thinly sliced Directions: Heat the 1 Tbs coconut oil and garlic in a large skillet over medium-high heat. Add the sliced beef and 1/4 tsp sea salt, and brown. Remove beef from pan to a side dish, and get rid of excess juice left in pan. In a small bowl mix lemon juice, flax meal, grated ginger, freshly ground black pepper and red pepper flakes with 1/4 cup broth. Heat pan again over medium heat. Add 1 Tbs coconut oil when pan is hot. Add broccoli and carrots to pan. Pour liquid ingredients on top and toss to coat. Cook over medium heat until broccoli is tender. Return the beef to the pan and add the green onions. Add the extra chicken broth if preferred. Stir beef in until it's coated with sauce, and let simmer for a few minutes until beef warmed through. Chinese Chicken Parcels (good with bok choy recipe below) Ingredients: 1 Chinese cabbage or savoy cabbage 2 cloves of garlic, peeled 1 thumb-sized piece of fresh ginger, peeled 1 bunch of spring onions, trimmed 1 handful of fresh coriander 1-2 fresh red chilies (if you don't want it to be too spicy, seed the chilies) 1 tablespoon fish sauce 4 trimmed boneless chicken thighs, skin removed, roughly chopped 1 handful of water chestnuts zest and juice of 2 limes 1 teaspoon sesame oil sweet chili sauce soy sauce 1 tablespoon toasted sesame seeds Directions: Remove and discard the core and outer leaves from the cabbage, undo the remaining cabbage leaves and place them in a pan of salted boiling water for 2 minutes to soften. Cool them in a bowl of cold water, drain and put to one side. In a food processor, whiz up your garlic, ginger, spring onions, coriander, chili and fish sauce with a good pinch of salt. Then add the chicken, lime zest and juice and sesame oil and pulse until you have a minced meat consistency. Finally add the water chestnuts and pulse a little to combine, but not too much so they add a little texture to your rolls. Place a heaped dessert spoonful of the flavored mince on to one end of each cabbage leaf. Fold it up and tuck in the sides, then roll up. Spray a bamboo steamer, colander or normal steamer with a little olive oil and place in the cabbage parcels, tucking the loose end underneath. When they're all in, sit the steamer over a pan of boiling water, making sure the water doesn't touch the parcels and that it's just the steam that's cooking them. Put a lid on top and steam for about 6 minutes until cooked. If you're worried about the cooking time, take one of the parcels out and cut it in half to make sure that the heat has penetrated and they're cooked. Shakshuka Ingredients: 1 tbsp butter/ghee 1/2 onion, chopped 1 clove garlic, minced 1 red bell pepper, seeded and chopped 4 cups tomatoes, diced 2 tbsp tomato paste 1 tsp chili powder 1 tsp paprika A pinch cayenne pepper Sea salt and freshly cracked black pepper to taste 5 or 6 large eggs 1/2 tbsp fresh parsley, finely chopped Directions: Place a large skillet over a medium heat and add the butter/ghee to allow it to melt and grease the surface of the pan. Add the onions and saut for two minutes. Mix in the garlic and continue to cook until the onions become tender and slightly golden in color. Add the chopped bell pepper to the skillet and mix well. Saut for at least 5 minutes, just until the pepper is tender. Once the peppers have cooked, add the chopped tomatoes and tomato paste to the skillet, followed by the chili powder, paprika and cayenne pepper. Give the mixture a taste and add any additional spices, as well as the salt and pepper to your liking. Allow the mixture to simmer. At this point, you may have to lower the heat to prevent the mixture from boiling. Now crack the eggs into the skillet on top of the tomato mixture. Make sure they are spaced evenly. I placed one in the middle and then surrounded it with the rest of the eggs. Cover the skillet and cook for anywhere between 10 to 15 minutes. You will know when the dish is ready as the eggs will be white and no clear liquids will run. Once the eggs have cooked through, garnish with the fresh parsley and serve it up. Note: For this recipe, its most desirable to use a cast-iron skillet; however, if you dont have one, a regular large skillet will also do. Chicken Salad (minus the mayo- serves 2) Ingredients: 1 large avocado 1 lemon 8 oz organic chicken breast(s) 1 tablespoon of chopped dill pickles 1 stalk of celery, diced 1/2 small purple onion, diced. salt and pepper to taste Directions: Place chicken in a pot of water and bring to a boil. Boil for 5-7 minutes, or until juices run clear. In a medium non-metal bowl - smash up half of the avocado very well until it's almost a liquidy paste. Then squeeze the juice from the lemon. Add salt and pepper to taste. Next, drain your chicken, shred into bite size pieces, and add to the avocado mash. Add the pickles, diced celery, and purple onion. Diced apple is also good or even shredded carrots. Serve, Notes: Eat it with a fork OR as a salad (lettuce, tomatoes, etc., to serve the chicken/mixture on) OR you can use fresh veggies like a dip. Chinese Style Steamed Fish Ingredients: 1 1/2 pounds halibut, cut into 4 pieces 3 green onions, cut into 3 inch lengths 2 fresh mushrooms, sliced 6 leaves napa cabbage, sliced into 4 inch pieces 2 slices fresh ginger root, finely chopped 2 cloves garlic, chopped 1/4 cup low-sodium soy sauce 1/8 cup water or vegetable broth crushed red pepper flakes to taste fresh cilantro sprigs, for garnish Directions: Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Make a few slits on the front and back of the fish to allow the flavors to sink in while steaming. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water/broth over everything. Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired. Sides Dishes Crispy Jicama Salad (Serves 6) Ingredients: 1 medium jicama, diced (about 2 cups) 1 large carrot, peeled and cut into 1-inch strips 1 red bell pepper, cut into 1-inch strips 1 small sweet onion, thinly sliced (about 1/2 cup) 2 tablespoons finely chopped cilantro 3 tablespoons organic vegetable broth 2 tablespoons seasoned rice vinegar 1 tablespoon fresh lime juice 1 teaspoon stone ground mustard 1/4 teaspoon Himalayan salt 1/4 teaspoon crushed red pepper flakes Directions: Combine the jicama, carrot, bell pepper, onion, and cilantro in a salad bowl and toss to mix. In a small bowl, mix the remaining ingredients. Pour over the vegetables and toss to mix. Tips: Seasoned rice vinegar makes a delicious salad dressing by itself, or use it as an addition to salad dressings in place of oil. Add 1/2 cup of sliced radishes for added color and flavor. An easy way to make your own vegetable broth is to simply collect the cooking liquid from steamed or boiled vegetables. Refrigerate until ready to use. Spiced Potatoes and Arugula Ingredients: Pinch salt, for water 2 pounds Yukon gold potatoes, quartered 1 tablespoon butter 2 cloves garlic, minced 1 small onion, halved and thinly sliced 1 teaspoon curry powder 4 cups baby arugula 1 large tomato, diced Directions: In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes. Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder and add the arugula and tomato. Cook and stir until the arugula has wilted and all the flavors have merged together, about 2 more minutes. Serve warm. Rosemary Green Beans (serves 2) Ingredients: 1 lb fresh green beans, trimmed 1/2 tsp sea/himalayan rock crystal salt, divided 1 tsp coconut oil 2 green onions, sliced 2 tsp fresh rosemary, chopped 1/4 cup pecans, chopped and toasted 2 tsp lemon rind, grated Directions: Heat 1-1/2" water in a medium pot with a steamer basket insert to a boil. Sprinkle green beans evenly with 1/4 teaspoon sea salt (if desired) and place in the basket. Cover and steam 10 minutes or until crisp-tender. Immediately plunge green beans into ice water to stop cooking. Drain. Meanwhile, heat a nonstick skillet over medium-high. Add oil when hot. Add green onions and rosemary, and saute 2-3 minutes or until softened. Add green beans, pecans, lemon rind and remaining sea salt (if desired), stirring until thoroughly heated. Roasted asparagus Ingredients: 1 bunch asparagus 1 tbsp butter/ghee, melted 1/4 tsp salt 1/4 tsp garlic powder Freshly ground black pepper to taste 1/2 tsp fresh lemon juice Directions: Preheat your oven to 400 F. Remove the tough part off of the asparagus stalks. Spread the asparagus out on a large baking sheet. Drizzle with butter/ghee and lemon juice. Sprinkle with salt, pepper and garlic powder. Toss the asparagus to ensure its all evenly coated and cook for 10 minutes, flipping once after 5 minutes. Sauted Chard (serves 2) Ingredients: 1 bunch swiss chard 1/2 cup cashews 1 Tbs coconut oil Sea/himalayan rock crystal salt (optional) freshly ground black pepper Directions: Wash chard and remove tough stems. Heat a large skillet over medium heat, and add oil when hot. Meanwhile, chop chard into thin strips. Add chard to the hot skillet, along with cashews. Saut, tossing occasionally, until the leaves just begin to wilt. Season with sea salt and freshly ground black pepper to taste. Serve warm. Sauted Fennel and Carrots (serves 2) Ingredients: 2 fennel bulbs 4 medium carrots 2 Tbs coconut oil Sea/Himalayan rock crystal salt and freshly ground black pepper Directions: Wash the vegetables and cut into 1/4 - 1/2" thick slices. Heat the coconut oil in a skillet over medium heat. When the pan is hot, add the fennel and carrots. Cook until tender, stirring occasionally. Season with sea salt and freshly ground black pepper to taste. Red Potato Colcannon Ingredients: 1 pound small red potatoes, scrubbed and cut in half 1 tablespoon butter 1/2 cup onion, thinly sliced 6 cups green cabbage, thinly sliced (about 1/2 head) 1 cup milk 1 teaspoon himalayan/sea salt 1/4 teaspoon white pepper Directions: Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency. Sweet Potato and Cabbage Slaw Ingredients: 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lime juice 1 1/2 teaspoons toasted sesame oil 1/2 teaspoon himalayan/sea salt 3 cups coarsely grated peeled sweet potato, (about 1 large) 3 cups thinly shredded napa, or Savoy cabbage 4 scallions, trimmed and thinly sliced 1 teaspoon finely minced serrano, or jalapeno pepper with seeds Directions Whisk olive oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately. Tips & Notes Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving. Mexican Coleslaw Ingredients: 6 cups very thinly sliced green cabbage, (about 1/2 head) (see Tip) 1 1/2 cups peeled and grated carrots, (2-3 medium) 1/3 cup fresh chopped cilantro 1/4 cup rice vinegar 2 tablespoons extra-virgin olive oil 1/4 teaspoon himalayan/sea salt Directions: Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 1 day. Toss again to refresh just before serving. Tip: To make this coleslaw even faster, use a coleslaw mix containing cabbage and carrots from the produce section of the supermarket. Tomato and Fennel Salad Ingredients: 1 fennel bulb, top removed and thinly sliced 1 lbs of garden fresh tomatoes 2 Tbsp extra virgin olive oil 2 Tbsp fresh squeezed lemon juice 1 Tbsp chopped flat-leafed parsley 2 Tbsp of fresh shaved Parmesan cheese Directions: Mix all ingredients together, season with Himalayan salt and fresh ground pepper. Enjoy! Arugula and Fennel Salad 1 large fennel bulb 1 bunch of arugula red onion 3 tbsp of a good extra virgin olive oil 1 lemon freshly squeezed Himalayan salt and fresh ground pepper, to taste 2 tbsp of fresh shaved parmesan cheese Directions: Trim the fennel bulb, removing the fronds. Slice thin with a knife or mandolin. Put in a bowl. Slice the red onion thin and add to the bowl. Add the arugula and mix. Top with a mix of the oil, lemon, salt and pepper. Shave fresh parmesan on top. Cauliflower Mash Recipe Ingredients: 1 head cauliflower 1/4 cup real butter 1/4 cup coconut milk 2 cloves garlic, minced Sea salt and freshly cracked pepper to taste Directions: Bring a large pot of water to a boil. Cut the cauliflower into florets. Place in the boiling water and cook for anywhere from 10 to 15 minutes, until the cauliflower is tender. Check this by poking it with a fork. Strain the cauliflower from the water and place back into the pot. Add the cooking fat, coconut milk, garlic, salt and pepper. Mash the mixture by using a hand blender, or pour everything into a blender. Blend until smooth in texture. Cauliflower Pure Ingredients: 1 head cauliflower, stem trimmed of leaves, florets roughly chopped 1 cup vegetable stock 2 to 3 Tbsp of sour cream 1 Tbsp unsalted butter, softened Salt and pepper Directions: Combine cauliflower and stock in a medium saucepan, bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes. Transfer cauliflower to a blender using a slotted spoon. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds. Add sour cream and butter, and blend 5 to 10 seconds more. Season with salt and pepper. Serve hot. Roasted Brussels sprouts, Artichoke, & Cauliflower Ingredients: 1/2 lb fresh Brussels sprouts 1 head of cauliflower, cut into pieces 1/2 lbs of artichokes, scrubbed and diced Good extra virgin olive oil cup of fresh chopped chives Himalayan Salt and fresh ground pepper, to taste Directions: Preheat oven to 375. Combine the cut veggies and season with olive oil, salt and pepper Spread them out evenly on a pan. Roast for about 45 minutes, stirring and flipping them around every 15 minutes for even cooking and crisping. Remove when roasted brown and desired texture is achieved. Season and garnish the fresh chives. Roasted Cauliflower Ingredients: 1 head of cauliflower, cut into bite sized pieces 4 cloves of garlic, peeled and chopped cup extra-virgin olive oil tsp of crushed red pepper 1 tsp of Himalayan salt 2 tsp fresh chopped thyme Directions: Preheat oven to 400F. Toss cauliflower with garlic, oil, red pepper, salt, and thyme. Spread in an even layer on and pan. Roast until tender, about 20-30 minutes. Smashed Rutabaga with Chives Ingredients: 2 lbs of rutabagas Himalayan salt and fresh black pepper 4 tablespoons of sour cream (we suggest full fat) 2 tablespoons of fresh chopped chives Directions: Peel and cut rutabaga into 1-inch chunks. Cover in about 1 inch of cold water and bring to a boil. Add a large pinch of Himalayan salt and boil until tender, about 30-40 minutes. Drain and return to the pot. Reduce the heat to low and let the rutabaga steam for two more minutes. Mash until desired texture. Add sour cream, salt and pepper to taste. Add the fresh chives and serve. Pured Parsnips Ingredients: 1lb of parsnips, peeled and slices 4 tablespoons of unsalted butter or olive oil 1/2 cup of milk 2/3 cup of sour cream 1 head of garlic, cut in half Himalayan Salt 2 sprigs of fresh thyme Directions: Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes. In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer. Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil, and a couple of tablespoons of reserved cooking liquid. Begin to process and add the milk and sour cream. Season with Himalayan salt and pepper, to taste, and puree until very smooth. Sauted Kale Ingredients: 1 1/2 lbs fresh young kale, rinsed and coarsely chopped 2 Tbsp butter or ghee 2 cloves of garlic, thinly sliced 1/2 cup of organic vegetable stock 2 tbsp of red wine vinegar Himalayan salt and fresh ground pepper Directions: Heat the butter/ghee is a large pan over medium-high heat. Add the garlic and cook until softened. Raise the heat and add the vegetable stock and kale. Stir and cover. Cook for 5-7 minutes. Remove the cover and reduce until the liquid is gone. Season with salt, pepper, and vinegar. Spiced Coconut Spinach (serves 2-3) Ingredients: 1 shallot 1 large clove of garlic 1/4 teaspoon himalayan salt 1 tablespoon ghee, clarified butter, or coconut oil 1/4 teaspoon yellow mustard seeds 1/4 teaspoon whole cumin seeds 1/4 teaspoon red pepper flakes 1 cup finely sliced asparagus (optional) 7 oz / 200g spinach, well washed, and chopped squeeze of fresh lemon 1 1/2 tablespoons unsweetened coconut, lightly toasted Directions: Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste. Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the asparagus if you're using it, let cook roughly another minute, then stir in the garlic-shallot paste and all of the spinach. Keep stirring until the spinach starts collapsing a bit, and brightens up - barely any time at all - perhaps a minute. Finish with a bit of  HYPERLINK "http://www.101cookbooks.com/archives/spiced-coconut-spinach-recipe.html" \l "#" \o "Click to Continue > by Text-Enhance" fresh lemon juice and the coconut. Sauteed Bok Choy with Garlic Ingredients: 1 bunch of bok choy or baby bok choy, separated and washed 3 cloves garlic, finely minced Sesame oil Directions: Separate and clean the bok choy. You can cut them into 2-inch sections if you wish, or just leave them whole. Finely mince 3 cloves, or more, of garlic. In a wok or pan on medium-high heat, drizzle a bit of sesame oil and add garlic. The garlic should quickly soften, stir so it doesn't burn. Add bok choy and toss until just wilted and bok choy is crisp-tender, or longer if you wish. Vegetable Potato Skins Ingredients: Top of Form 3 organic russet baking potatoes, scrubbed 1 tablespoon plus 2 teaspoons real organic butter plus more for rubbing on potatoes 1 teaspoon of ghee 1 pint (12 ounces) grape tomatoes, halved fine sea salt or rock crystal salt and freshly ground black pepper 2 large yellow onions (about one pound), thinly sliced 1 5-ounce container baby spinach 1 large garlic clove, finely chopped 1/2 cup crumbled goat cheese (about 2 ounces) Directions: Preheat oven to 425F. Rub potatoes lightly with melted butter and arrange on a sheet pan. Roast potatoes in lower thirds of oven until skins are crisp and potatoes are very tender, about 1 hour. Arrange tomatoes in one layer and drizzle with 1 teaspoon of melted butter. Sprinkle with salt and pepper. Roast in upper thirds of oven with potatoes, shaking pan occasionally, until slightly blackened and wilted, about 25 minutes. Meanwhile, heat 1 teaspoon of ghee in a large nonstick skillet over moderate heat and cook onions, stirring occasionally, until very golden brown and caramelized, about 15 minutes. Reserve skillet and transfer onions to a bowl. Wilt spinach with garlic over moderate heat, stirring constantly, about 1 1/2 minutes until just tender. Halve cooled roasted potatoes lengthwise and scoop them out, leaving 1/4inch shell and reserving potato pulp (about 1 3/4 cups) for another use. Top potatoes evenly with onions, spinach, tomatoes and cheese. Roast in lower thirds of oven, until bottoms are crisp, filling is hot and cheese is melted, about 7 minutes. Condiments Avocado Salsa Ingredients: 2 avocados, diced (save the pits) 1 jalapeno pepper, seeded and diced 1 habanero pepper, seeded and diced (optional-- this will make it very spicy!) 3 medium tomatoes, seeded and diced 1/4 of a red onion, diced 1 bunch cilantro, finely chopped juice of 1 lime Directions: Combine all ingredients in a medium bowl. Keep the avocado pits in the mixture to serve. This will slow the oxidation of the avocados (what makes them turn brown) and will help the salsa last longer. Sundried Tomato Pesto Note: Make sure you buy a variety of sundried tomatoes that comes packed with healthy ingredients like extra-virgin olive oil and herbs only. Avoid any brand that comes packed in a vegetable seed oil. Ingredients: 1 cup fresh basil 1/2 cup sundried tomatoes 1/4 cup walnuts 2 cloves garlic Juice of 1/2 a lemon A pinch of red pepper flakes 1/2 tsp sea salt 1/4 cup oil from the sundried tomatoes Directions: Place all the ingredients into a blender and blend until smooth. Taste prior to serving to gauge if it requires more of any ingredient. Smear atop a chicken breast to serve. Cilantro Pesto (makes about one cup) Ingredients: 2 cups, packed, of cilantro, large stems removed 1/2 cup blanched almonds 1/4 cup chopped red onion 1/2 teaspoon chopped and seeded serrano chile 1 teaspoon Kosher salt 1/4 cup olive oil Directions: In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use. Salsa Verde Ingredients: 1/2 cup onion, chopped 1 1/2 pound green tomatillos, husk removed 1/2 cup cilantro, chopped 2 tbsp fresh squeezed lime juice 2 jalapeo peppers, seeded and chopped Salt and pepper to taste Directions: Cut the tomatillos lengthwise and roast them either on the grill or for about 6 minutes under the broiler until the skin is a little dark. Put the roasted tomatillos, onion, cilantro, lime juice and jalapeo in a blender or food processor. Blend or process until you obtain a smooth puree. Place in the refrigerator to cool and enjoy. Cherry tomato salsa Ingredients: 1/2 cup cherry tomatoes, quartered 2 cloves garlic, minced 1 tsp lemon zest 1 tsp fresh lemon juice 2 tbsp olive oil 1/4 tsp sea salt Freshly cracked black pepper to taste 1/4 cup fresh oregano, chopped Directions: In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, salt and pepper. Whisk well. Add the cherry tomatoes. Toss the mixture together. Serve over salmon recipe. Baba-ghanoush (delicious w/fresh veggies and/or with plantain chip- recipe below) Ingredients: 1 large eggplant 1 garlic clove, minced 1 tbsp fresh lemon juice 1 tbsp tahini 1 tsp extra virgin olive oil tsp cumin Fresh parsley for garnishing- Salt and pepper to taste Directions: Preheat oven to 400 F and roast the eggplant prick the skin with a fork and roast for about 35 minutes. Put the roasted eggplant in a bowl of cold water, wait a bit and then peel off the skin. Place the roasted eggplant, garlic, lemon juice, tahini, olive oil, cumin in a blender and blend until smooth. Season to taste with salt and pepper. Cool in the refrigerator and serve with extra olive oil on top and fresh parsley. Guacamole (delicious w/fresh veggies and/or w/ plantain chip- recipe below) Ingredients: 2 large, ripe avocados, peeled and seeded 1 clove garlic, minced juice of 1/2 lemon/lime 1/4 tsp cumin 1/4 tsp chili powder 1 Tbs salsa (optional) fresh cilantro to garnish, finely chopped sea/himalayan salt to taste Directions: Mash all ingredients in a bowl with a fork and serve immediately. Snacks Spicy Baked Plantain Chips Ingredients: 2 green plantains 2 tablespoons coconut oil 1 teaspoon chili powder 1/2 teaspoon cumin 1/8 teaspoon cayenne pepper 1/2 teaspoon sea/himalayan salt Directions: Preheat oven to 400F. Remove plantain peel with a knife. Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with oil, spices and salt. Spread in a single layer on a cookie sheet. Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning - they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day. Cantaloupe Stuffed with Blackberries and Pecans (Serves 2) Ingredients: 1 cantaloupe 1 c. blackberries 1/2 c. chopped pecans mint or spearmint leaves for garnish Directions: Cut cantaloupe in half and scoop out seeds. Fill each cavity with blackberries and pecans. Garnish with mint or spearmint leaves. Coconut Macaroons Ingredients: 4 egg whites 1/4 teaspoon salt 1 teaspoon Liquid Stevia 3 cups shredded unsweetened coconut flakes 1/4 cup melted coconut butter Optional topping: 1/2 cup melted unsweetened carob chips Directions: Preheat oven to 350 degrees. With an electric mixer, whisk egg whites, salt and stevia until frothy. Pour coconut flakes into egg white mixture and stir just until moistened. Mix in melted coconut butter and stir until combined. Line a baking sheet with parchment paper. Using an ice cream scoop, scoop batter and pat down into scoop to pack it in well. Drop rounded batter onto cooking sheet, spacing an inch apart from each other. Bake 20-25 minutes until golden brown. Cool 5 minutes, then transfer to wire rack. Once completely cooled, drizzle melted carob over the tops, if desired. Store in an air-tight container. Spicy Pumpkin Seeds Ingredients: 3 cups raw pumpkin seeds 2 tbsp butter, ghee or coconut oil 1 and 1/2 tbsp chili powder 1 tbsp Himalayan salt 1 tsp cayenne pepper Directions: Preheat your oven to 350 F. In a bowl, toss the pumpkin seeds with the melted oil, chili powder, sea salt and cayenne pepper Spread on a baking sheet and bake for about 10 minutes. Let cool and serve or store in the refrigerator in an air-tight container. Most recipes call for a liquid vegetable oil, but the butter or coconut oil will harden when chilled in the refrigerator, giving the seeds another texture, but leaving them absolutely delicious. Banana Blueberry Muffins Ingredients: 2 cups of Almond Meal cup unpasteurized natural and local bee honey 3 organic cage free eggs 1 ripe organic banana to 1 cup organic blueberries (fresh if in season, or frozen if not) Paper muffin cups (standard size) Directions: Preheat over to 350 Mix first four ingredients together on medium speed. Fold in the blueberries last, by hand. Bake for 45-50 minutes. Notes: These muffins do NOT rise, so you can fill the muffin cups to the top. Be sure to stick a knife into the muffin for consistency check. These cook slowly. You can replace the banana and blueberries with unsweetened applesauce and a tablespoon of cinnamon. Get creative! Kale Chips Ingredients: 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note) 1 tablespoon organic ghee/butter, melted 1/4 teaspoon Himalayan salt Directions: Position racks in upper third and center of oven; preheat to 400F. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with butter/ghee and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves dont overlap. (If the kale wont all fit, make the chips in batches.) Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.) Guacamole-Stuffed Poblano Peppers Ingredients: 5 small-to-medium poblano peppers 2 ripe avocados, halved and pitted 1/4 cup chopped fresh cilantro 3 tablespoons finely chopped red onion 1/4 teaspoon salt 1 cup thinly sliced hearts of romaine Directions: Preheat broiler to High. Place peppers on a large baking sheet. Broil 3 to 4 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total. Transfer to a large bowl, cover with a kitchen towel and let stand until cool enough to handle, about 10 minutes. Peel the peppers, leaving the stems attached. Meanwhile, scoop avocados into a medium bowl and coarsely mash. Add cilantro, onion and salt; stir to combine. Stem and seed 1 pepper; chop. Stir into the avocado mixture. Make a lengthwise slit through one wall of each of the remaining 4 peppers and carefully remove the seeds. Divide romaine among the peppers, then fill with a generous 1/3 cup guacamole each. Parmesan Potato Skin Chips (enjoy with herbed sour cream recipe above) Ingredients: 5 large russet potatoes 1 teaspoon melted butter or coconut oil 1/2 teaspoon paprika 1/4 teaspoon Himalayan salt 1/8 teaspoon cayenne pepper 2 tablespoons freshly grated Parmesan cheese Directions: Preheat oven to 400F. Coat a baking sheet with cooking spray. With a paring knife, remove skin and about 1/8 inch of the flesh from potatoes in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss the potato skins with oil/butter, paprika, salt and cayenne. Place in a single layer on the prepared baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25 to 30 minutes. Cucumber Mint Yogurt Dip Ingredients: 2 containers (6 ounces each) full-fat Greek yogurt (1 1/4 cups) 1/2 cup mint leaves, coarsely chopped 1/2 English cucumber, halved, seeded, and finely chopped 1 teaspoon white-wine vinegar Himalayan and ground pepper Cut vegetables, for serving Directions: In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to three days. Bonus Snack Ideas: Green Deviled Eggs: Replace mayo with greek yogurt to make deviled eggs. Fold a handful of finely chopped watercress and a pinch of Old Bay Seasoning into the yolks. Halve a cup of cherry tomatoes and drizzle them with olive oil. It's that simple. Spinach-Miso Dip: Thaw a box of chopped spinach and squeeze it dry. Stir in enough yogurt to make a dip and season with powdered miso soup mix. If you love chocolate milk, whip up this healthy version: Blend kefir with frozen aa and cocoa powder. Indian-Spiced Cashews: Toss raw cashews in coconut oil and curry powder; roast at 400 until golden. Sushi Stick: Roll up sliced avocado, cucumber spears and brown rice in a nori sheet (it won't look perfect, but who cares?) and eat with pickled ginger. Up the antioxidant levels in your guacamole -- and give it a sweet-tart kick -- by stirring in some pomegranate seeds and diced tomatoes. Plantain Chips with Caribbean Salsa: Toss together finely chopped banana, cucumber, jalapeo, bell pepper, red onion and a good squeeze of lime juice. Fill endive spears with chopped bosc pears and season with balsamic vinegar. Slice a pomegranate in half, turn over and bang on the back of it with a spoon to release the seeds. Enjoy the seeds, they are delicious fresh or frozen. While they are in season, be sure to bag and freeze some to enjoy once they are gone. Turn cucumber slices into crackers: Spread them with olive tapenade and garnish with chopped fresh tarragon. Buffalo Popcorn: Toss air-popped popcorn (ORGANIC and NON GMO ONLY) with olive oil, a little hot sauce and a handful of crumbled blue cheese to season. References: [1] http://www.marksdailyapple.com/naturally-reduce-inflammation/#ixzz1vcXG45ju [2] http://www.healthaliciousness.com/articles/vitamin-C.php [3] http://vitamins.ultimatefatburner.com/niacin-review.html [4] http://www2.healthyimmunity.com/books/get-a-grip-on-arthritis/Causes-of-Chronic-Inflammation.asp [5] http://www.helpguide.org/mental/stress_management_relief_coping.htm [6] http://goutcure.com/prth.html [7] http://www.paleoplan.com/recipes/ [8] http://reverseyourhealth.com/ [9] http://wholeliving.com/ [10] http://rachaelraymag.com/ [11] www.livestrong.com/article/469322-high-fructose-corn-syrup-uric-acid/ Flamasil"! for Inflammation Are you aware that uncontrolled inflammation can lead to Heart Disease, Diabetes, and Cancer? You must remove chronic inflammation from your life. Do you suffer with joint and muscle pain? Fatigue? Indigestion? Weight changes? Blood Pressure and Cholesterol problems? Skin Conditions? Common conditions involving unhealthy inflammatory response include: Arthritis, Gout, IBS, Colitis, Diabetes, Psoriasis, Heart Disease, Asthma, COPD, Allergies, Alzheimers, Cancer, and more. All the ingredients in Flamasil"! play an important role in regulating healthy inflammatory responses, gently cleansing, and curving an accelerated aging process. With amazing ingredients like Turmeric BCM-95, Artichoke Extract powder, Grape Seed Extract 95% OPC, Pine Bark Extract 95% OPC, Yucca , Aged Garlic, Milk Thistle Extract, Boron Citrate , GutBudies Probiotic, Tart Cherry Extract, Resveratrol Extract, Banaba Leaf Extract, and Boswellia Extract we are successfully addressing virtually every aspect of the auto-immune system. This is attained safely and naturally, without the burden of undesirable side effects associated with nearly all modern medicine choices. By combining Flamasil"! with a balanced diet and lifestyle, we are finally able to address a wide-range of health issues. Chronic inflammation is at the heart of insulin resistance, hypertension, high cholesterol, fatigue, acid reflux, IBS, incessant joint and arthritic conditions, Alzheimer's, cancer, and more.  Simply Stevia: Clinical data suggests that the consumption of sugar and HFCS sweetened soft drinks are strongly associated with an increased risk of gout! Reduce your sugar and HFCS intake with All Natural Stevia. Simply Stevia is a pure, natural sweetener, more absorbable, with no aftertaste, no added chemicals or masking agents and is stable at high temperatures, thereby making it suitable for all sweetening purposes. Simply Stevia Liquid Drops are made from a natural herb, about 300 times sweeter than sugar. It is calorie free, does not affect the glycemic index and it is diabetic friendly. Another benefit of Stevia Natural extract is its anti-bacterial property that can help with cavities, mouth sores, tooth decay and gingivitis. It inhibits plaque growth and helps in maintaining oral hygiene as well as oral health. Stevia tea is great for an upset stomach, indigestion, heartburn etc. Make a habit of drinking stevia tea after each meal. Stevia also helps in lowering high blood pressures and helps in combating hypertension. Stevia has also been shown to prevent osteoporosis, wrinkles and several other such conditions. It also helps in weight loss, as it is low in carbohydrates. Stevia increases the level of energy in people on weight management programs while reducing the calories intake at the same time. We have flavors available in Valencia Orange, Vanilla, Pomegranate, Mixed Berry, and Clear. We are now proud to offer select Dr. Mercola products!  Ubiquinol may be the silent deficiency robbing your heart, brain and other vital organs (especially if you take statins). Dr. Mercola recommends the use of a CoQ10 formula supplement for nearly all adults, because your natural ability to produce CoQ10 decreases with age. When you're younger, your body absorbs supplemental CoQ10 just fine. However, if you're part of the older (or getting older) crowd, you need an extra boost to get all the CoQ10 your body needs. That's because your body's ability to convert CoQ10 to ubiquinol also declines. Without getting into a long scientific explanation, your body needs ubiquinol to produce cellular energy. That's why he puts Ubiquinol at the top of his list for baby boomers and those older -- to help every cell of your body perform at its best. Ubiquinol gives you all the benefits of regular formula CoQ10, plus it makes the active form of CoQ10 formula available more directly, ignites your body's energy production all the way down to your cells, helps in strengthening your cardiovascular system, increases antioxidant power to help protect you from free-radicals, provides a boost to your immune system, and replenishes your CoQ10 levels if you're taking statin drugs*.  Krill Oil Omega 3s- Two of the best and yet simple ways to improve your overall health with supplements include increasing your intake of antioxidants, and increasing your intake of omega-3 oils. I'm sure you've heard by now about two fats in omega-3 oils that are crucial to your health -- DHA and EPA. These compounds are not only essential to maintaining your health- scientific research indicates that they may also promote heart health and provide immune system and mood support. Now in a perfect world, you would be able to get all the omega-3s you need by eating fish. Unfortunately, studies show that eating fish can potentially expose you to a high degree of contamination with industrial pollutants and toxins like mercury, PCBs, heavy metals and radioactive poisons. In fact, the FDA and EPA have put out health advisories warning against certain fish and shellfish consumption for young children, women who are pregnant or may become pregnant, and nursing mothers. There are also major fish oil drawbacks. The list of how krill oil supports you will likely impress you too: supports a healthy heart, support for concentration, memory and learning, blood sugar health, healthy joints (with an increase in joint comfort), fighting your signs of aging, healthy brain and nervous system function and development, protection for cell membranes, cholesterol and other blood lipid health, healthy liver function, bolstering your immune system, healthy mood support, and optimal skin health*.  Vitamin D Sunshine Mist: Research suggests that up to 85% of people could be deficient in vitamin D without knowing it... leaving them with less-than-optimal health. In fact, some scientists call for urgent action. Why? Because current scientific research suggests that all cells and tissues in your body have vitamin D receptors -- and further concludes that every cell and tissue needs vitamin D for its well-being.* Not only that, but vitamin D is responsible for the regulation of over 2,000 genes in your body!* Since healthy levels of vitamin D protect and promote so many of your body's functions, a deficiency may mean your body lacks the tools it needs to keep you in optimal health*...making sufficient vitamin D a very important issue for you to address! Vitamin D Spray is completely stimulant-free, contains only natural ingredients, and tastes great, too. Each pre-metered dose delivers 6000 IU of crucial vitamin D3 to boost support for your: overall heart health, immune system health, balanced moods and feelings of well-being, strong and healthy bones, improved muscle strength, proper digestion and food absorption, and deal weight maintenance*. Put vitamin D's super-hero powers to work for you right away! Saw Palmetto w/Lycopene: By age 60, 90% of American men may need extra support for prostate health. As a man, there's a high likelihood you'll need additional prostate support sooner or later during your life. Saw palmetto is a plant native to the southeast region of the United States, primarily Florida. It's found naturally in only a few other places around the world. And today, saw palmetto shows promise in how it potentially supports your prostate health, helps support urinary tract function, and promotes a healthy libido. Lycopene is a naturally-occurring nutrient that gives many fruits and vegetables their red color. Lycopene is one of a number of nutrients called carotenoids. And lycopene is considered a potent antioxidant whose activity has been suggested to be more powerful than that of other carotenoids, such as beta-carotene. This ingredient shows promise in how it potentially works with saw palmetto in supporting prostate health. Saw Palmetto with Lycopene, when combined with a healthy lifestyle can help give your prostate and overall health a boost.*  Astaxanthin w/ALA: Astaxanthin is one of nature's most powerful antioxidants with free radical scavenging strength as much as 65 times greater than vitamin C and 54 times greater than beta-carotene. Here is a super-antioxidant nutrient that can help you do all this... and more.and it's not just based on 'hearsay.' Studies have researched the solid benefits of this powerful lipid-soluble antioxidant. There are many properties that make this super-carotenoid unique. Astaxanthin compares astoundingly well to other nutrients and powerful lipid-soluble antioxidants when it comes to free radical scavenging and neutralizing singlet oxygen.*It is extremely challenging to get adequate levels of astaxanthin directly from foods, and especially from non-polluted foods. Therefore, supplementation is a more reliable means of obtaining a regular source of astaxanthin. ALA is a plant-based omega-3 fatty acid. It is important to have both plant- and animal-based omega-3s in your diet. It is included it in the formula because it acts as a great 'carrier' for astaxanthin and helps maximize absorption.  Himalayan Crystal Salt: Salt is essential for life -- you cannot live without it. However, most people simply don't realize that there are enormous differences between the standard, refined table and cooking salt most of you are accustomed to using and natural health-promoting salt. These differences can have a major impact on your staying healthy. 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Today's common table salt has nothing in common with natural salt. Your table salt is actually 97.5% sodium chloride and 2.5% chemicals such as moisture absorbents, and iodine. Dried at over 1,200 degrees Fahrenheit, the excessive heat alters the natural chemical structure of the salt. This salt from the Himalayas is known as "white gold." Together with pure spring water, Himalayan Crystal Salt offers all 84 elements exactly identical to the elements in your body and is vital for regulating the water content throughout your body, promoting a healthy pH balance in your cells, particularly your brain cells, promoting blood sugar health and helping to reduce the signs of aging, assisting in the generation of hydroelectric energy in cells in your body, absorption of food particles through your intestinal tract, supporting respiratory health, promoting sinus health, prevention of muscle cramps, promoting bone strength, regulating your sleep -- it naturally promotes sleep, supporting your libido, promoting vascular health, and in conjunction with water it is actually essential for the regulation of your blood pressure. Deet-Free Bug Spray is chemical-free, has an appealing scent, and is effective against the annoyance of biting insects! Plus, it's not harmful to the environment. It's specially formulated for effectiveness against mosquitoes, fleas, chiggers, ticks, and other biting insects.Each active ingredient in this special formulation of Dr. Mercola's Bug Spray is a known natural deterrent to bug bites, so you can feel totally confident in using it freely. You'll love how natural and gentle it is to your skin. Citronella, lemongrass oil, and peppermint oil have been known to be effective bug deterrents for years. Many people also consider pure vanillin to be effective against mosquitoes. But vanilla combined with citronella, lemongrass oil, and peppermint oil - now there's a smart combination. Because Dr. Mercola's Bug Spray doesn't contain neurotoxins or other dangerous or suspicious ingredients, you can apply generously without fear of reactions or long-term issues. Caveat: Do not use this product if you are sensitive to lemongrass. Yes! There is a natural product that's as effective as DEET! * These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using this product.        w0x000o11t33H4I444444446ɫq]IqEA0 hphCCJOJQJ^JaJhCh2&hrQhC5CJOJQJ\^JaJ&hrQhC6CJOJQJ]^JaJhCCJOJQJ^JaJ hrQhCCJOJQJ^JaJ4hCB*CJOJQJ^JaJfHphq :hrQhCB*CJOJQJ^JaJfHphq hC5CJOJQJ^JaJ#hrQhC5CJOJQJ^JaJ)jhrQhCCJOJQJU^JaJ4444446666 6 6 666666666666666 6/gdC$a$gd%66666 6 6 666666666666666666 6!6"6#6$6hh)zjh)zUmHnHuh`pjh`pU hzohC#hphC5CJOJQJ^JaJ 6!6"6#6$6$a$gd%21h:ps/ =!"#$% F^dmUA"JFIF``ExifII*122FiZAdobe Photoshop 7.02007:11:26 23:00:25{ C    $.' 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