About 5 years ago, when I first became interested in removing toxic chemicals from my home & replacing them with natural alternatives, I bought this little book about baking soda that I’d read about in a magazine.
It was called “Baking Soda: Over 500 Fabulous, Fun, & Frugal Uses You’ve Probably Never Thought Of.”
I found it intriguing that baking soda could be useful for so many things… and wondered if it would really be effective.
Filed under Health & Beauty, Natural Living
If you’re a fan of pumpkin, you HAVE to try this upside down pumpkin crumble!
Whereas most traditional recipes call for almost a cup of white sugar, evaporated milk and a crust made of refined wheat flour, this recipe calls for unrefined sweeteners (& less sugar overall), NO dairy and a crumble consisting of a simple blend of mineral-rich medjool dates and omega 3-rich walnuts.
My twin taste-testers and husband ALL gave this recipe an enthusiastic thumbs up. I, too, couldn’t be more pleased with the results!
Not only did I substitute healthier ingredients, I also eliminated the gluten the traditional recipes call for. So if you know someone with Celiac disease or a gluten (or dairy) sensitivity/allergy, you might want to share!
Filed under Whole Food Recipes
For those of you who know me personally, you know that I’ve been working on getting “Never Smile at Strangers” published for over ten years now.
After my wonderful literary agents couldn’t sell it to the big NYC publishing houses (Only 2 of 5 turn a profit anyway; okay, maybe I sounded a little jaded… i’m really not though!), I decided to go it on my own and publish independently.
This decision totally paid off today.
I hit the bestsellers list at Amazon!! Currently “Never Smile at Strangers” is #34 in the Suspense/Thriller category.
Please check it out!! 
Filed under Never Smile at Strangers
It’s a free download until the evening of 2/27, so if you’re interested in downloading it, do it ASAP!!
Filed under Never Smile at Strangers
This creamy, ultra-nutritious gluten- and dairy-free smoothie literally tastes like melted strawberry ice cream.
The avocado (yes, avocado!) makes it creamy and adds nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.
Avocado also acts as a “nutrient booster,” enabling the body to absorb more fat-soluble nutrients.
Filed under Whole Food Recipes
If you’re considering having your child vaccinated with the HPV vaccine, Gardasil, you might want to take a look at this post by Dr. Mercola, then follow up with further research.
It’s a subject that I’ve written about in the past and feel very passionate about.
This post features a video of a 22-year-old woman who lost her ability to walk (& is suffering various other serious health conditions) following the administration of this vaccine.
To date, 213 women who have been injected with Gardasil have suffered permanent disabilities, including multiple-sclerosis-like symptoms and neurological complications, including seizures, paralysis and speech problems.
According to Dr. Mercola’s post, 26 new deaths were reported to the government following HPV vaccination between September 1, 2010 and September 15, 2011 alone.
Jessica Ericzon died after Gardasil
That’s 26 reported deaths of young, previously healthy, girls after Gardasil vaccination in just one year.
Filed under Health
As many of you know, dark, leafy greens are nutritional powerhouses–and most Americans (especially American children) don’t eat NEARLY enough.
2 Cups of Arugula
Calorie for calorie, leafy greens are one of the most concentrated sources of nutrition of any food. Not only are they incredibly rich in vitamins and minerals, they’ve been shown to protect against many cancers and lower risk of heart disease.
My twins expressed a fleeting interest in greens when they were 7 months old. Although they’re huge veggie lovers, they decided at some point before turning 8 months that they didn’t particularly like greens.
I added 6 cups of arugula to this marinara sauce. You can barely tell, right? And you definitely can't taste them.
Since then, they’ve gotten most of their leafy greens via green smoothies and sprouts (which, thankfully, they LOVE).
A few months back, though, I decided to experiment and blend a cup or so into their soups and sauces.
And guess what? They had no clue they were even in there and readily ate every little bit of them.
As you can see, Ryan DEVOURED his spaghetti. Arugula and all!
I’ve read just about every “healthy” recipe book for children that’s on the market, yet I’ve never seen anyone mention this insanely easy way to add more greens to children’s meals.
I wonder why that is?
Filed under Whole Food Recipes, Whole-Foods Nutrition
