recipe – Organic Healthy Life – Nancy Addison – Nutrition

How To Turn Classic Holiday Recipes Into Foods That Are Still Traditional But Are Much Healthier

Nancy Addison — Fri, 05 Dec 2025 22:58:46 +0000

In a world faced with uncertainties, we crave our holiday traditions now more than ever. We want to embrace what is familiar.

What is more comforting than a table filled with family, friends, laughter, and foods made using holiday recipes and ideas that have been passed down from generation to generation? You don’t have to abandon these culinary legacies, even if you’re trying to eat healthy.

A few simple ways to make your family holiday recipes a little healthier.

1. Redesign the “sad beige” sides

Potatoes are nutrient-rich comfort foods, but most people have traditionally used white potatoes because there weren’t many other choices at the grocery store, and this was what they were used to eating. However, a healthier choice when preparing a potato dish would be to consider using sweet or purple sweet potatoes in place of white potatoes.

If you’re going for that traditional potato flavor, keep the peels on the potatoes, as this adds protein and healthy fiber!

If you want to try a recipe with something else, sweet potatoes are delicious, and they are high in fiber and beta-carotene. Kansas State University has been studying the potential health benefits of the purple sweet potato and its anti-cancer properties. Purple sweet potatoes typically contain unusually high amounts of anthocyanin, which is a powerful anti-cancer pigment.

Anthocyanins can be red, blue, or purple depending on the food’s chemical structure. (These anthocyanins of blue, red, and purple color pigment can also be found in many colorful fruits, like blueberries, black raspberries, and red grapes.) Anthocyanins are known to have anti-angiogenic properties. (Angiogenesis means the growth of new blood vessels. Anti-angiogenic means that it stops tumors from growing their blood vessels.)

The antioxidants are the color pigment of the food. These dark purple, blue, and red foods also contain phenols. Phenols are organic compounds that are naturally occurring in certain foods, and that have anti-aging and antioxidant components. Additionally, an American Chemical Society study found that eating purple potatoes may lower blood pressure.

For a healthy stuffing, try making one with organic sprouted rice, wild rice, or sprouted organic bread stuffing (using bread like Ezekiel or Alvarado Bakery) in place of the white, refined bread. Then, bake your stuffing in a separate dish instead of cooking it inside the turkey (where it can absorb a high amount of saturated fat from the meat). Also, use vegetable broth in place of chicken broth. Doing both of these things allows the vegetarian or vegan diners to be able to enjoy that dish as well.

When making cornbread stuffing, purchase non-GMO, organic cornmeal (which is free of the BT toxin, that is found in some genetically modified corn, and usually grown with heavy pesticides). If you are feeling brave, try using blue cornmeal, which is about 30 percent higher in protein and has more zinc and iron than white or yellow corn.

2. Make moister meat with healthy fats

Christmas dishes typically involve a type of creature food, like turkey or other types of meat. Try using a little orange juice and coconut oil to add moisture, and try baking them instead of frying them. If you are baking, frying, or sautéing anything, use organic, pure coconut oil, or avocado oil in place of lard, vegetable oil, or a trans-fat like Crisco. They handle heat well and have fantastic health benefits.

For other types of animals, fish, or fowl, you can grill, broil, or sauté them in a little organic cold-pressed coconut oil. After you remove them from the heat, you can drizzle some pure, organic, extra virgin olive oil on them, and serve them with lemon juice or a lemon juice vinaigrette. When dining, choose skinless, low-fat meat pieces and then add just a tiny bit of gravy.

3. Deliver everyone’s ‘just desserts’

For dessert, try making a pumpkin pie! You can make a whole sprouted grain crust yourself, or you can find a whole grain ready-made crust at the store, and serve coconut milk whipped cream for the topping. It’s delicious and it’s a great way to cut down on dairy.

You can also have a simple pitted date as a sweet treat. It’s just fruit and a much healthier choice. Try using non-dairy milk in your recipes or for your coffee creamer. If you want it to be sweeter, blend the milk (like the unsweetened, vanilla coconut or hemp milk) with a little extra added vanilla or maple extract in a blender and add some pitted dates. I soak the pitted dates in water to make them softer so they will crème up easier, and voilà! You have a healthier version of a sweet, holiday creamer for your coffee or desserts. You can also add a sprinkle of freshly ground nutmeg on top for a beautiful and delicious presentation

4. Add a little nutrition to favorite snacks

When making or serving snacks, try an easy dip option such as a healthy high-protein hummus or nutritious guacamole.

Cut some cucumber, red bell pepper, or celery to use as the dipping chips! If you want to serve crackers or chips, try using a whole grain, sprouted, organic version or an organic sweet potato chip or cracker. (Late July is a good brand for chips and Mary’s Gone Cracker’s is my favorite cracker these days.)

For snacks that are easy for travel or on the go, try combinations of organic, sprouted nuts, sprouted seeds, peeled oranges or tangerines, apple slices sprinkled with a tiny bit of lemon juice, olives, pitted dates, raisins, dry fruits, kale chips, organic healthy food bars, and coconut chips.

Here are some easy substitutions:

1. Unsweetened yogurt in place of sour cream

2. Hummus or mashed avocado instead of mayonnaise for sandwiches

3. Unsweetened vanilla coconut or hemp milk in place of dairy

In closing, we know how important our holiday dinner recipes are and how these traditions can be such a stabilizing part of our lives.

And yet, we also know that some of these foods use ingredients or cooking techniques that may not be as healthy as we might desire. Eating these foods doesn’t always make our body feel its best.

There is a way to promote a healthier lifestyle, while still enjoying these holiday meals. Simply substitute a few ingredients, or make different food choices when making your Christmas dinner recipes. In this way it will be both delicious and healthier for you and your family.

Let me know if you have any questions.

You can contact me at nancy@nancyaddison.com

I wish you great health and great meals!

Love, Nancy

Support Nancy’s work – Donate on venmo – @Nancy-Addison – any amount would be greatly appreciated.

Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.
Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post How To Turn Classic Holiday Recipes Into Foods That Are Still Traditional But Are Much Healthier appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Vegetarian, Gluten-free Shish Kebab Recipe

Nancy Addison — Sun, 07 Sep 2025 15:21:45 +0000

This is my vegetarian version of a dish that is traditionally meat cooked on a stick. Shish kebab actually means “roast meat.” The shish kebab was developed by nomadic peoples who once inhabited the area around present-day Turkey. Today, variations of the dish exist in almost every culture. In Asia they are called satay and are usually served with a dipping sauce. The French call them brochettes, meaning skewers. Whatever the terminology, this dish is easy to prepare, serve, and eat.

Shish kebabs make a perfect dinner whether you are entertaining, camping, or want an easy dinner at home. They can be prepared in advance and assembled fairly quickly. For my vegetarian shish kababs, I like to use mushrooms and/or seitan (a wheat-based product with the texture of meat and a high protein content).

The marinade for them can be as easy as your favorite teriyaki sauce, Italian salad dressing, or barbeque sauce—or you can be creative and mix and match fruit juices, hot sauces, herbs, and spices to create your own signature marinade. Allow the mushrooms and/or seitan to marinate for at least an hour in the refrigerator to absorb the flavor. I use an organic gluten-free teriyaki sauce.

“Dinner on a stick” is especially fun as a hands-on cooking and eating experience for kids. The main utensil needed will be stainless steel/metal or wood skewers. Always soak wood skewers 20–30 minutes, and then dry off any excess water before assembling. This keeps them from catching fire while cooking.

This is a great vegetarian dish that can fill that craving for a meaty food. When I first became a vegetarian, I missed the chewing, the barbecue sauce, and the texture of meat. Wheat meat, or seitan, really can be extremely delicious. I prefer to use seitan instead of tofu. Seitan has twice the amount of protein as tofu, and I like the texture better. Mushrooms are also a wonderful, hearty substitute for meat. (My recommendation is to always buy certified organic Non-GMO ingredients (especially Seitan) if possible, or don’t buy it at all.)

In my recipe below, I have combined the two to make a rich, hearty meal. Mix in a variety of flavors and colors by adding different fruits and vegetables. When everything comes together, you will have a beautiful, fun, and delicious meal!

This recipe will fill approximately 25 8-inch skewers.

Ingredients:

1 lb. seitan, cut in 11⁄2-inch cubes

1 lb. button mushrooms, stems removed
1 c. or more teriyaki sauce
extra virgin, pure coconut oil
1 large red onion, cut in 1 inch cubes

2 zucchini, thickly sliced

1 and 1⁄2 c. cherry tomatoes, whole
1 pineapple, cut into 1-inch cubes
salt to taste (optional)
black pepper to taste (optional)

Directions:

Place mushrooms and seitan in a large Ziploc bag with enough teriyaki sauce to completely cover them. Refrigerate an hour or two, turning bag over every once in a while, to make sure mushrooms are thoroughly marinated.
If you are using a grill, start the fire. Skewers can also be broiled or baked in the oven, or grilled on an electric indoor grill.
If using wood skewers, soak in water 20–30 minutes, then dry.
Rub skewers with coconut oil.
Assemble skewers with mushrooms, onion, zucchini, tomatoes, seitan, and pineapple.
Put skewers in a large Ziploc baggie with teriyaki sauce and keep in the refrigerator until time to cook.
Bake, broil, or grill shish kebabs over medium heat for about 10 minutes, or until seitan is done to your liking, turning kebabs every few minutes. Make sure they don’t burn.
Season with mineral-rich salt and freshly ground black pepper to taste.

Notes:

Teriyaki sauce is rather salty. Because of this, you may not need to add additional salt and pepper to this recipe.
You can also cut a yellow, red, or orange bell pepper to be one of the ingredients on the shish kebab.
3. For a nice glaze, and to keep kebabs more moist, brush them with marinade while cooking.

Variation:

Make your own marinade for this dish. Using olive oil, garlic, herbs, soy sauce, and a little maple syrup or brown rice syrup, you can make a very nice marinade of your own creation.

This is an excerpt from “How to Be a Healthy Vegetarian,” Second Edition, pages 229 -230, by Nancy Addison

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.
Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Vegetarian, Gluten-free Shish Kebab Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Suzie Humphreys’ Healthy Greek Salad Recipe

Nancy Addison — Wed, 16 Jul 2025 15:55:46 +0000

I was at my friend Suzie Humphreys’ house one weekend, and she made this delicious salad one night for dinner. I was in the process of writing one of my books, and she generously gifted me her recipe as a contribution to my “How To Be A Healthy Vegetarian” cookbook. I love it so much, I thought I would share it with you.

Suzie likes to use La Martinique French salad dressing, but when I looked at the ingredients, it had cotton seed oil as an ingredient. Cotton seed oil is NOT food. I always avoid ingesting it. It also has soy in it, which I believe to be extremely bad for my health. Another ingredient in it is oligofructose, which has the “side-effects” of: cramps, nausea, bloating, gas, diarrhea, itching of the throat, puffiness in the eye, face, and mouth, dizziness, lightheadedness, fainting, hives, itching, and eczema.

So, you will see, I decided to put my home-made French Vinaigrette Dressing on her Greek Salad. So, we should say this is an international salad!

Greek Salad Recipe

Ingredients:

1 c. romaine lettuce, torn in bite-sized pieces

1 cucumber, peeled, seeded, and chopped

1 red pepper, seeded and chopped

1⁄4 c. red onion, cut into small, thin slivers

1⁄4 c. black olives

1⁄4 c. green onions

1 stalk celery, chopped

1 tomato, chopped

3⁄4 c. feta cheese

French Vinaigrette salad dressing (recipe below)

Directions:

1. Toss all ingredients together with salad dressing.

French Vinaigrette Dressing Recipe

Homemade salad dressings are easy to make, and I highly recommend doing so. This recipe calls for balsamic vinegar. When making salad dressings, I feel it is very important to use freshly-ground black pepper, which has unique health properties that are very powerful. Also, always use Dijon mustard.

Ingredients:

1/8 teaspoon mineral-rich pink salt
1/8 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 T. small shallot, peeled and minced
1/2 teaspoon Dijon mustard
3 to 4 tablespoons (45ml to 60ml) olive oil
fresh herbs, if desired

Directions:

In a small bowl, combine the mineral-rich salt, black pepper, vinegar, and shallot. Let this sit for about ten minutes, so the flavors can meld together.
Mix in the Dijon mustard, add 3 tablespoons of organic extra virgin olive oil.
Stir well, and always taste your recipe.

If it’s too sharp, add additional olive oil and/or more salt.

This salad dressings will keep refrigerated for 2 days.

Medical Disclaimer:
Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Suzie Humphreys’ Healthy Greek Salad Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Recipe Of The Month – Raspberry Muffins

Nancy Addison — Fri, 14 Feb 2025 15:11:14 +0000

On my family’s special occasion days, I would make them these scrumptious muffins!

This is one of our absolute favorite breakfasts. Making them is easy, and they are delicious.

I frequently double or even triple this recipe, because they always want more! They are vegetarian and can be gluten-free, if you use gluten-free flour. This recipe makes 6 to 12 muffins.

Ingredients:

1 c. organic, sprouted garbanzo bean or oat flour (or a whole-sprouted-grain flour of choice)
**1 c. organic, non-GMO whole yellow or blue corn flour (The muffins will be blue, if you use blue corn meal.)
1 c. fresh organic raspberries
2 T. organic ghee or butter (melted)
3 T. organic pure coconut oil (melted)
½ cup organic plain yogurt (coconut yogurt will work fine)
½ tsp. unrefined mineral-rich salt
½ c. fine-grain date or coconut sugar
1 tsp. baking powder
½ tsp. baking soda
1 organic egg
½ cup organic orange juice
¼ tsp. organic grated orange rind**

Directions:

1. Preheat oven to 400 degrees F.
2. Use one of the tablespoons of coconut oil to grease the 12 large muffin cups. (Frequently I put a little greased parchment paper to line the bottom of the cups. This keeps the bottom smooth when removing the muffin from the cup.)
3. In a mixing bowl, combine all of the dry ingredients well. (flours, baking soda, baking powder, salt, and sugar)
4. In another mixing bowl, combine the egg, melted butter or ghee, 2 tablespoons of the melted coconut oil, yogurt, orange juice, and orange rind. Mix well.
5. Pour the wet ingredient combination into the middle of the dry ingredients, making a kind of well in the center. Then blend quickly.
6. Gently add the raspberries and fold them in. Don’t over mix.
7. Pour the batter evenly into the muffin cups. Fill them about half full.
8. Bake for 15 to 20 minutes, depending on the altitude and the size of your muffin cups. The muffins should be a toasty color when ready.
9. Serve warm with butter or ghee.

Notes:

1. You can use frozen berries. They don’t taste quite as good as fresh, but please make sure to defrost them and drain off any juice before adding them.

2. You can purchase sprouted flours, like garbanzo bean, buckwheat and oat, at healthy grocery stores. If you can’t find them, you can order them from Blue Mountain Organics.

3. You can use certified organic blue corn meal. It will have 30% more protein and is low in carbohydrates. Blue corn has a deep blue-purple color, and is rich with anthocyanins and high antioxidants. Blue corn is beneficial as both anti-diabetic and anti-cancer.

3. This raspberry muffin recipe is taken from the best-selling, award-winning cookbook/ nutrition book “Raising Healthy Children” by Nancy Addison.

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Sweet Potatoes With Cranberries and Apples – Recipe Is Gluten-free & Plant-based

Nancy Addison — Wed, 11 Dec 2024 19:48:14 +0000

This recipe is a nutritious and colorful side dish. It also makes a nice holiday side dish. It is a beautiful blend of sweet and tart flavors. It’s also gluten-free and vegan, so you can provide this dish for those who have those specialized diets.

The sweet potato is sweet, but not the high-calorie indulgence most people think. It has 105 calories per 3½ ounces, about the same as a regular white potato. It is not even a potato but a member of the morning glory family. It is packed with Vitamin A and beta-carotene. This high-fiber food is a wonderful way to add color and variety to a meal.

This recipe makes eight servings.

Ingredients:
5 large sweet potatoes, peeled and cut in 1-inch cubes
2 T. pure coconut oil
1 large green apple, cored, peeled, and diced
1 c. raw cranberries
½ c. raisins
1 T. raw, unfiltered honey or coconut sugar
½ c. orange juice

Directions:
1. Preheat oven to 350°F.
2. Place sweet potatoes in a large, oiled (coconut oil or butter) baking dish, and top with apples, cranberries, and raisins.
3. Drizzle with honey or raw sugar.
4. Pour orange juice over the top.
5. Cover and bake for 1 hour and 15 minutes, or until sweet potatoes are tender when pierced with a fork.

Variations:
Substitute yams for sweet potatoes.
Add ¼ cup chopped pecans or walnuts.
Substitute dried cranberries for fresh.
Substitute butter or ghee for the coconut oil.

Remember to add the main ingredient.
The Main Ingredient Is Always Love!

copyright@nancyaddison2015

Medical Disclaimer:
Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Sweet Potatoes With Cranberries and Apples – Recipe Is Gluten-free & Plant-based appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Texas Vegetarian Chili Recipe

Nancy Addison — Fri, 15 Nov 2024 15:26:56 +0000

I made this at the Texas State Fair one year when I was the Celebrity Chef. Everyone simply loved it!

This is an easy, high protein, savory, gluten-free dish. You can serve it with brown rice, or put it into organic taco shells with some lettuce for healthy tacos. I recommend buying organic, non-GMO if possible, especially the corn taco shells.

Makes 4 servings.

Ingredients

2 T. organic, pure coconut oil
1 fresh jalapeño, cored, seeded, and minced (The seeds are very hot, so only add them if you wish your chili to be very hot!)
2 red onions, chopped
2 large cloves of garlic, minced
2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)
1 ¼ cups vegetable broth
1 ¼ cups crushed tomatoes (chopped)
3 ½ cups sprouted, cooked kidney beans
2 T. chili powder
1/8 tsp. chipotle chili powder (optional, if you like it extra hot!)
½ tsp. unrefined, mineral-rich salt
¼ tsp. freshly ground black pepper
¼ tsp. Ceylon cinnamon
5 T. fresh cilantro, chopped

Directions

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.
2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.
3. Add the garlic (minced) and sauté another minute.
4. Stir in the broth, tomatoes, chili powders, salt and pepper. Bring to a full boil and cook for 3 minutes.
5. Stir in the cooked, sprouted beans and bring to a full boil again. Reduce the heat to medium and simmer about 5 minutes.
6. Remove from heat and stir in half the cilantro. Save the remaining cilantro to use as a garnish.
7. Serve warm in bowls. Add some grated cheese (you can use vegan cheese) and a sprinkle of cilantro on top.

Variations

1. Serve with whole, sprouted, cooked and warm rice.
2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

International Author’s link for Amazon: Author.to/nancyaddison

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Vegetable Broth/Soup Recipe – Gluten-free, Vegan

Nancy Addison — Wed, 21 Aug 2024 21:36:20 +0000

This is a great broth, especially for someone who isn’t feeling well. I drain off the vegetables and drink the broth. You can save the vegetables and eat them, or eat it all together as a vegetable soup. This is a very alkalizing meal.

Ingredients

1 zucchini
4 carrots
2 celery stalks
1 large potato (preferably purple, yam, or sweet potato)
1⁄2 onion
1 clove garlic, minced (optional)
1 teaspoon organic, cold-pressed coconut oil
Mineral-rich salt to taste
Pepper to taste
5 c. pure, mineral-rich water

Directions

1. Cut vegetables into small bite-sized chunks.
2. Place vegetable chunks in a large pot with water, coconut oil, and salt.
3. Bring to a light boil, then turn down to a simmer.
4. Simmer until potatoes are tender.
5. Add garlic, if using, at the end for a few minutes to simmer.
6. Strain off vegetables and drink broth.

Variation: Substitute frozen vegetables for fresh.

Note: Garlic is fragile. Don’t cook it too long. You want it to retain as much of its nutritional value as possible.

Serving size: 6 servings

Remember, the main ingredient is always love!

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison
Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

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Tex-Mex Salad Recipe – Plant-based, Gluten-free

Nancy Addison — Sun, 07 Jul 2024 14:22:49 +0000

Sometimes I just feel like having something crunchy, salty, and savory! Growing up in Texas meant having a true appreciation for Mexican food and Tex-Mex food.

When I became a vegetarian, it became a little more challenging. Many chips, salsas, and beans have meat broth added to the food, so I started making my own beans and salsas.

This recipe can be vegetarian and gluten-free, depending on the choice of chips, and is highly nutritious, with a good amount of healthy protein.

When you look for whole-grain chips, remember that blue corn has 20 percent more protein and eight percent less starch than yellow corn. Colorful food is usually healthier than the less-colorful variety. There is a wonderful variety of healthier, sprouted, multi-grain chips today for you to choose from, including the brand Late July. (My favorites are the blue corn and the sweet potato tortilla chips.)

I make my beans and rice ahead of time and put the salad together when I am ready to serve it.

This is a good dish to serve to vegetarian guests. I also like to put this together and take it to work for lunch. Just don’t forget to take a fork!

Ingredients:

21⁄2–3 c. black beans, cooked (click here for the recipe)
21⁄2–3 c. whole-grain brown rice, cooked (Click here for the recipe)
1 head romaine lettuce or other leafy greens
1 bunch cilantro, chopped
1 tomato, chopped
1 pack whole-grain, organic tortilla chips

Directions:

1. You may want to assemble the salad on individual serving plates, so each serving has a beautiful presentation.

2. Have black beans and rice warm and ready; set aside.

3. Tear lettuce into small, bite-sized pieces and put in bowl.

4. Place rice on top of lettuce.

5. Add black beans.

6. Sprinkle cilantro and tomato on top.

7. Crumble tortilla chips over top.

Notes:

1. Use warm rice and beans.

2. Use this recipe as a guide. You can add sliced avocado, cucumber, and other vegetables you like to this salad.

Excerpt from “How To Be A Healthy Vegetarian”, Taco Salad, pages 233 -234. By Nancy Addison, also in audio.

Medical Disclaimer:

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Whole-Grain, Sprouted, Cooked Rice Recipe – Gluten-free

Nancy Addison — Wed, 03 Jul 2024 18:02:42 +0000

This is a delicious rice recipe that I make frequently. I start the recipe a day or two ahead of when I wish to serve the rice, because I sprout all my organic, whole-grain rice. Sprouting rice, grains, seeds, lentils, and beans removes the phytic acid. This removes the enzyme inhibitors and makes them more digestible. I add coconut oil, ghee, and mineral-rich salt to add more richness and flavor to a basic rice dish. This recipe yields approximately six 1-cup servings.

Ingredients:

2 c. whole, sprouted-grain brown basmati rice

4 c. non-chlorinated water

½ tsp. mineral-rich salt

1 T. extra virgin, pure coconut oil

1–2 T. ghee (optional)

Directions:

1. Use sprouted whole-grain rice or if your rice is not already sprouted, this is what to do.
Soak the rice for 12 to 16 hours or overnight in pure water to sprout it, then pour off the water and get fresh water to cook it in.

2. After soaking for 12 to 16 hours, you rinse the rice thoroughly in a small-weave sieve until water runs clear.
Set aside.

3. Bring water to a boil in a large pot. Add the sprouted rice, mineral-rich salt, coconut oil, and let boil for a couple of minutes while stirring.

4. Reduce heat to a simmer.

5. Cover pot tightly and do not disturb for 35 to 40 minutes. Do not stir.

6. When it looks as if all the water is absorbed, (a clear lid on the pot is helpful), the rice is ready.

7. Let rice sit in the pot (off the heat) for five minutes. Fluff rice with a fork.

8. Add ghee, if using, and stir gently.

9. Gently scoop out the rice and serve warm.

Notes:

A rice cooker is an easy way to make rice quickly and perfectly every time.
Long-grain rice is fluffier, whereas medium-grain is a little moister.

By Nancy Addison

Medical Disclaimer:

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Salad Dressing Recipes – Gluten-free

Nancy Addison — Tue, 11 Jun 2024 23:54:36 +0000

It’s spring in the northern hemisphere and leafy greens are currently flourishing in many gardens. Dark leafy greens are among the healthiest foods, because the rich/deep green color indicates a high level of antioxidants. The dark color pigments of fruits and vegetables are the antioxidants!

According to the Cleveland Clinic, the pigments are called carotenoids. “Carotenoids are pigments that give fruits and veggies their color and are antioxidants that protect your cells from free radicals. These powerful antioxidants help protect your immune system and your vision.”

I am a salad aficionado, and I thought I would share some of my favorite salad dressing recipes with you in this “recipe of the month” newsletter.

To make a salad healthier and more interesting, I like to add some nutritious raisins, cranberries, various fresh sprouts, or sprouted pumpkin and sunflower seeds, as well as sprouted nuts (like cashews or pecans) to my salad.

When my son was young, he did not like salads. When I started adding slices of orange or tangerine to the salads, he started eating them eagerly! I was thrilled! My daughter-in-law puts raspberries and other berries in their salads and my son and grandchildren just love them.

I have searched extensively at the grocery store for organic salad dressings without preservatives, canola oil, or GMO ingredients, but they are simply not easy to find.

When I make my own homemade dressings, I know they are organic, and without preservatives, chemical additives, canola oil, artificial substances, sugar, or GMO ingredients.

Oil and vinegar dressing is always delicious, and it’s a French basic, which has become a beloved recipe.

Homemade vinaigrette can be stored in an airtight container for up to 1 to 2 weeks in the refrigerator. Because of that, I feel it’s worth the few minutes it takes to mix it up by hand.

Traditional French vinaigrette recipes call for 1 tablespoon vinegar (like Balsamic vinegar, which adds just a touch of sweetness, or red wine vinegar) for every 3 tablespoons extra-virgin olive oil. In addition to that combination, I love to add a dash of unprocessed, raw, probiotic-rich apple cider vinegar to mine for the additional health benefits. I also add a tiny bit of organic Dijon mustard to the mixture, which adds just a hint of creaminess and flavor.

I love garlic, and it’s incredible what it can do for our health, especially when we eat it fresh. Fresh garlic is packed with antioxidants and essential vitamins and minerals, such as Vitamin C, Vitamin B6, and manganese.

When fresh garlic is chopped or cut, it activates an enzyme called alliinase. When the alliinase is left to rest for 10 to 15 minutes, it converts into alliin (an organosulfur compound) that has antioxidant, antimicrobial, anti-inflammatory, anticancer, and cardioprotective properties.

Because of the extraordinary health benefits of fresh garlic, I add a bit of freshly minced garlic to this mixture, creating a rich, health benefiting dressing.

This vinaigrette dressing is a wonderful dressing to use on stronger flavored leafy greens, like kale, or dandelion, arugula, or spinach. You may choose to leave out the mustard and/or garlic if the salad consists of very light, mild-flavored leafy greens.

Nancy’s Vinaigrette

This classic dressing is delicious.

I encourage you to make this ahead of time, so the dressing flavors can meld together before you add them to the salad. This recipe makes ½ cup.

Ingredients:

6 to 7 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar (or you can use red or white wine vinegar)

½ tsp. raw, unpasteurized apple cider vinegar

1/4 teaspoon fine pink mineral-rich salt

1 teaspoon Dijon mustard

1 clove finely minced or chopped garlic

Freshly ground black pepper to taste

Directions:

1. In a small bowl, whisk together the garlic, vinegar, and 1/4 teaspoon fine sea salt. Let the mixture stand 10 minutes.

2. Next, whisk in the mustard.

3. Then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified.

4. Season with the remaining fine pink salt and freshly ground black pepper.

The next two salad dressing recipes need to be combined in a blender, and they take a little more time, but they add a depth of flavor and creamy richness to the salads, and I love them.

These salad dressings will keep refrigerated for 2 days.

All are 2 servings.

Note: Serve over a variety of greens and/or chopped-up vegetables. Some examples of good nutritious greens are: green lettuces, baby spinach, baby kale, watercress, and red leaf lettuce.

Cucumber Dressing

This was one of Larry Hagman’s favorites when I was his chef/nutritionist.

Ingredients:

1 cucumber (chopped into chunks with skin)

1 avocado (peeled, pitted and diced)

1 -2 tsp. unpasteurized apple cider vinegar.

¼ tsp. unrefined sea salt

Directions:

1. Blend all ingredients in a blender until smooth.

2. You can store this dressing in the refrigerator in a glass jar with a tight lid for a day or two..

Creamy Avocado Dressing

This is a rich, creamy dressing.

Ingredients:

1 avocado

1 clove garlic, freshly minced

1/2 cucumber, chopped

1/4 tsp. unrefined, pink salt

1/2 cup extra-virgin, organic olive oil

1 T. lime or lemon juice (fresh)

¼ tsp. raw, unpasteurized apple cider vinegar

Directions:

1. Combine avocado, garlic, cucumber, lime or lemon juice, vinegar, and salt in a blender until creamy.

2. Add olive oil in a slow, steady stream into the blender on low.
It will create a creamy salad dressing.

Variation:

Substitute balsamic vinegar for lemon juice

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Cucumber Soup Recipe – Gluten-free & Plant-based

Nancy Addison — Sat, 18 May 2024 13:27:45 +0000

This is an easy, delicious, and refreshing soup to serve cool, on a warm summer day. I have frequently served this to guests when they arrive at my home!

Cucumbers are especially good because they contain a “hormone needed by the beta cells of the pancreas to produce insulin. The enzyme crepsin in cucumbers is targeted toward breaking down excessive protein in the kidneys.” (1) Cucumbers have an amazing amount of nutrients in them. They can be used extensively in a healthy and healing eating plan!

Ingredients

1 Avocado (peeled and the seed removed)

1 Cucumber ( I cut into chunks, but leave the skin on)

4 T. Dill weed ( fresh is best, but dried works also)

2 teaspoons Lime or Lemon juice

½ teaspoon Mineral-rich, pink Salt

¼ cup Pure, Mineral-rich Water

Directions

1. Blend in blender until smooth and creamy. (If it is too thick, add some more water.)

Source:1. Cousens, Gabriel and Rainoshek, David. (2008). There is a Cure for Diabetes. Berkeley, CA: North Atlantic Books. p. 192.

Notes:

1. Remember to buy organic and non-GMO foods, if possible.

Remember, the main ingredient is always love!

Medical Disclaimer:

Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Cucumber Soup Recipe – Gluten-free & Plant-based appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

7 Anti-Aging Foods That Will Help Your Skin Glow With Health (No Spa Required!)

Nancy Addison — Sun, 03 Mar 2024 02:07:34 +0000

I believe that everyone wants to be radiantly healthy. Our skin reflects our health and is the first impression people have of us when we meet, so it’s no surprise that many of us want to have the best and healthiest skin possible. Every 2 to 4 weeks, our skin replaces itself and our body makes new cells from the food we eat. I consider food to be my medicine, and as it becomes our cells, tissue and blood, it is only logical to try to eat the best foods for skin health and overall well-being.

Good nutrition is the fundamental key to protecting the cells of our skin on a cellular level. I feel the body is amazing, and it can do miraculous things if given the right tools. Making the decision to eat healthier can be the way to rejuvenate the skin and your overall health.

I want to age gracefully and have my skin look as youthful as possible, and I’ve researched this topic considerably. I believe it’s a combination of things that helps us look and feel our best, including our skin. Getting enough sleep, exercise, reducing stress, staying hydrated, consuming a whole, fresh, antioxidant-rich diet, and using non-toxic body care lotions and soaps all play a part in our skin health and appearance.

Here are 7 of my top choices for the best foods for healthy skin:

1. Foods with Omega-3 fatty acids can help with more youthful looking skin, because they contain the crucial nutrients needed to help repair damaged skin cells. Their anti-inflammatory properties may lead to smoother, younger-looking skin and a reduction of inflammatory skin conditions like acne or psoriasis. Some of the top sources for omega-3’s are: cold-pressed, organic hemp or flax seed oil, hemp seeds, flax seeds, chia seeds, walnuts, and certain fish like sardines, salmon, mackerel, tuna, anchovies, and black cod.

2. Foods rich in Vitamin A, C and E will provide the antioxidants that can help protect the cells from free radicals that can damage skin and cause wrinkles. Organic, fresh, and unprocessed food will provide the most nutrition. Always consume fruits in their whole form with the fiber, and never drink pure or processed fruit juice. (Fruit juice goes straight into the bloodstream too quickly, and it’s much better to have the fiber of the whole fruit to slow down the sugar.)

a. Vitamin A – rich foods include: apricots, Goji berries, Acai berries, butternut squash, carrots, cantaloupe, leafy greens (especially kale, Swiss Chard, romaine, as well as sprouts and wheat grass), mangoes, pumpkin, sweet potato, spinach, and tomatoes. (Not only are tomatoes high in Vitamin A, but they are also high in lycopene, which can act as a natural sun protection and help prevent sun damage to the skin. In a study, “Volunteers who consumed 5 tablespoons of high-in-lycopene tomato paste daily for 3 months had nearly 25% more protection against sunburn. Even better, skin had more collagen, which prevents sagging. German scientists report that higher skin levels of this antioxidant correlate to fewer fine lines and furrows).”

b. Vitamin C – rich foods include: apricots, Goji berries, blueberries, strawberries, bilberries, cranberries, raspberries, grapes, oranges, grapefruits, papayas, strawberries, kiwis, red, yellow and orange bell peppers, cantaloupes, tomatoes, broccoli, mangoes, Brussels sprouts, cauliflower, leafy greens (including kale), sprouts, and wheat grass.

c. Vitamin E – rich foods include: avocado, sprouted nuts (examples: almond, Brazil, pine, hazelnuts), sprouted seeds (like sunflower seeds), olives, raw red sweet pepper, turnip greens, spinach, asparagus, mango, kiwi, wheat germ and wheat grass. (Sprouted seeds and nuts makes them easier to digest and more nutrient dense. I explain more about this in my nutrition/cookbooks).

3. Wheatgrass has many benefits, either taken internally or used topically. Wheatgrass is the young grass shoot of the common wheat plant, which is commonly taken as a juice. It can be taken in a capsule or tablet form as well. You may want to ease into taking wheatgrass, because it is such a powerful food.

Wheatgrass juice is a great detoxifier, but if it’s consumed too much too quickly or with a meal, it may make you feel nauseous or headachy. So, start off slowly and add a little more to your diet gradually as you can.

I recommend starting with one ounce a day and slowly adding a bit more to your the diet as you get used to it. Take wheatgrass on an empty stomach or in addition to fresh fruits and vegetables. (I take mine first thing in the morning with a dash of Ceylon Cinnamon and a pinch of mineral-rich pink salt. I think it makes it taste better and also adds some health benefits.)

You can also use the wheat grass in your non-chlorinated bath water or put it on your skin topically as a wash in it’s purest form. It’s been shown to help detoxify the cells, oxygenate the blood, and have antiviral effects. In addition to this, wheat grass has been researched and found to help with lowering the risk of various cancers.

Wheatgrass juice is an excellent source of concentrated chlorophyll (rich in antioxidants), Vitamins A, C, and E, as well as containing about 98 of 102 of the earth elements found in soil (which include phosphorus, calcium, magnesium, selenium, iron, and potassium), electrolytes, 19 amino acids and powerful enzymes.

Wheatgrass juice is a powerhouse of nutrition.

4. Walnuts – are high in omega-3 fatty acids and protein, as well as alpha-linolenic acid. The alpha-linolenic acid helps keep the skin moist and supple. Walnuts also have been found to help with sleep. Getting enough sleep is great for healthy skin. Our body rests and heals when it is truly resting at night in a deep sleep. Researchers at the University of Texas Health Science Center discovered that walnuts contain melatonin, a hormone that regulates sleep.

I recommend buying organic, sprouted, raw walnuts. Sprouting nuts removes the phytic acid. This removes the enzyme inhibitors and makes them more digestible.

5. Cacao – Yes, you can eat dark chocolate for your skin’s health! Cacao is one of the highest antioxidant and flavonoid-containing foods. It is wonderful at improving circulation, and is a great source of flavonols, which is a group of plant metabolites that have excellent antioxidant effects. These flavonols can fight against skin damage. Flavonoids also fight free radicals (molecules that have lost an electron and attack the DNA, enzymes and proteins or cell membranes) in the bloodstream.

Women who drank 1/2 cup of “dark cacao” cocoa every day for 12 weeks in a study had significantly softer, smoother, and better hydrated skin. The British study had the volunteers consume an 8-ounce cup of cocoa, and found that they had improved blood flow to the brain for 2 hours. Besides better functioning on complex tasks, participants also showed more brain activity in MRI scans–an indication of enhanced brain function that may reduce the risk of dementia.

6. Avocado – is a super powerhouse food! This fruit is packed with nutritional benefits and has a delicious creamy rich flavor. What could be better? Avocados contain monounsaturated fat, which is a “good fat.” According to the Harvard School of Public Health, “Unsaturated fats are called good fats because they can ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles.”

Healthy fat, like the fat in avocados, is essential for every cell in our body. It can support our brain, boost our immune system, increase our nutrient absorption and best of all, it can create a glowing complexion.

7. Coconut – (including the meat, water, and oil) can be used in many ways as a food, lotion and beverage. Talk about a health food… coconut oil is one of my favorites.

Coconut oil contains a high amount of saturated fats, but these are very different from the saturated fats that come from creature meats. The saturated fat of coconut oil contains Medium-Chain Triglycerides. These medium-chained fatty acids are absorbed differently by the body. These fatty acids go straight to the liver from the digestive tract and are then turned into ketone bodies. These ketones have a therapeutic effect on the brain, by allowing the brain to absorb glucose from the bloodstream. Coconut oil has been studied for its positive effect on brain disorders like epilepsy and Alzheimer’s.

Coconut water also has Cytokinins, kinetin and trans-zeatin, which have antithrombotic, anti-carcinogenic and anti-aging effects on the body. Coconut water is delicious, and can be a good alternative to drinking regular water.

I cook with coconut oil, add it to my recipes and use it as a body lotion. Topically, coconut oil is able to penetrate your skin on a deeper level, and thus it helps create richly nourished radiant skin. If you have a problem with dry skin, using coconut oil as your body lotion is a very effective remedy. Coconut oil is very stable and will be either hard or more liquid depending on the temperature. If it’s hard, simply rub the coconut oil in your hands to warm it up and smooth it over your body and any dry, rough areas. Avoid fractionated coconut oil (a coconut oil that is always liquid), as it is a trans-fat.

Conclusion

So, now that you have an idea of the best food for your skin and overall health and well-being, let’s get you started on your rejuvenation-eating plan. The following recipe is a delicious and satisfying smoothie that packs a powerhouse of nutrition and feeds your skin. Prepare to become radiantly healthy!

For more information, go to Nancy’s website to sign up for her monthly newsletter or see her 6 international award-winning, best-selling, health, nutrition, recipe cookbooks: www.organichealthylife.com

Green Smoothie

Use organic, non-GMO ingredients if possible.
Serves 1

Ingredients

1 banana, washed well, chopped into chunks including the skin.
½ cup of fresh, baby spinach or kale
1 teaspoon wheatgrass powder or 1 ounce wheatgrass juice
1 tsp. cold-pressed hemp or flax seed oil
1 peeled and pitted avocado
2 Medjool dates, pitted
1 T. fresh lemon or lime juice
¼ tsp. grated lemon or lime rind.
Dash of Ceylon ground cinnamon
1 cup of coconut water or pure non-chlorinated water

Directions

1. Place all of the ingredients into a blender and blend until smooth. (Add more water, if it’s too thick.)
2. Drink immediately, or within 20 minutes.

Variation: Add a cup of berries or mango to this smoothie for extra anti-oxidants.

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Chocolate-Dipped Fruits – Gluten-free Recipe

Nancy Addison — Wed, 14 Feb 2024 13:40:14 +0000

These scrumptious chocolate-dipped fruits can make a lovely dessert that is also healthy. Additionally, you can also use this chocolate-dipped fruit recipe with slices of your favorite dried fruit, like apricots.

I buy “little” wooden skewers or long wooden toothpicks to slide the chunks of fruit onto, so they are easier to dip and serve.

You can adjust this for the number of people by having about 3 to 5 fruits for each person. If you have 12 people, then make at least 12, but 24 or 36 might be better depending on the meal and the occasion.

You can use this recipe to dip pineapple, fresh strawberries, or oranges. You simply cut the fruits into bite sized pieces so they aren’t too messy and are easier to enjoy.

I recommend purchasing dark chocolate, preferably organic for this recipe, because it’s healthier.

Ingredients

½ cup bittersweet chocolate chips

36 pieces of bite-sized fruit (what I use is: strawberries, peeled orange slices, banana cut into 2 -3-inch chunks, peeled and sliced kiwi, pineapple chunks, mango slices, and other fruits you like)

1 1/2 tsp. pure organic, cold-pressed coconut oil

¼ tsp. mineral-rich salt

¼ tsp. vanilla extract (optional)

2 tablespoons finely chopped toasted pistachios (add more to this amount according to the amount of fruit you are dipping.)

Directions

Line a baking sheet with parchment or waxed paper.
Place the dark chocolate chips in a double boiler over hot, but not boiling, water and let it melt. Stir, as it warms up, until creamy.
Stir in the mineral-rich salt, coconut oil and the vanilla (if you are using it) and blend well.

4. For the chunks of fruit, like pineapple, put them on a toothpick or skewer.

5. Dip half of each piece of fruit into the melted chocolate.6. Allow the excess chocolate to drip back into the bowl.

7. Then place the dipped fruit on the prepared baking sheet. Once they are on the baking sheet, sprinkle the pistachio pieces over the chocolate for a lovely presentation.

8. Refrigerate the baking sheet until the chocolate is set. This may take about 30 minutes.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Chocolate-Dipped Fruits – Gluten-free Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Baked Cauliflower With Tahini Sauce And Raisins – Gluten-free & Plant-based

Nancy Addison — Sun, 07 Jan 2024 00:24:44 +0000

Baked cauliflower is always delicious, but when you add tahini sauce to it, the health benefits soar. Tahini is a sesame butter/paste that is popular in Middle Eastern cuisine.

“Studies show sesamol, a natural chemical found in sesame seeds and sesame oil, has antioxidant, anti-inflammatory, and anti-aging benefits. Other studies say it also has strong anti-cancer effects. Sesame seeds have more phytosterols than other nuts and seeds.“

Tahini is made of three ingredients: hulled sesame seeds, sesame seed oil, and oftentimes salt. Hulled sesame seeds are normally toasted, and then ground to create a smooth, creamy seed butter with a pourable consistency.

You can make tahini yourself from organic sprouted sesame seeds or toasted sesame seeds. Simply grind the sprouted sesame seeds in a food processor with a little organic extra virgin olive oil, and a tiny bit of mineral-rich salt, until it is smooth and creamy. Sprouting or toasting the sesame seeds makes them more digestible and removes the enzyme inhibitors.

My daughter Amanda taught me the following tahini sauce recipe over Thanksgiving. It is a marvelous way to make cauliflower or leafy greens delectable!

You can serve this sauce over any variety of vegetables or greens that you sauté or steam. It can be served over cooked brown rice or quinoa to make a main dish. Raw vegetables are also good with this sauce. This sauce is gluten-free, vegan, healthy, savory, simple, rich in protein, and delicious!

The tahini sauce with sautéed or steamed vegetables or greens makes a fantastic dish to serve at special group meals, because it accommodates people with special dining requirements.

Recipe for Roasted Cauliflower With Tahini Sauce

Ingredients

1 head organic cauliflower

organic coconut oil for cooking

mineral-rich salt to taste

1/2 or 1 cup organic raisins

1 cup tahini sauce (recipe below)

Directions

1. Preheat the oven to 350 degrees.

2. Cut up cauliflower into bite-size florets.

3. Coat the cauliflower with coconut oil and place in a baking dish. Sprinkle lightly with salt.

4. Bake the cauliflower for about 20 minutes or until it is soft enough to eat.

5. While the cauliflower is baking, make the tahini sauce and add the raisins to the mixture.

6. When the cauliflower is ready, remove it from the heat, coat the cauliflower generously with the tahini sauce and raisins.

7. Place this coated cauliflower with tahini sauce back in the baking dish and put it back in the oven for about 3 minutes, until the raisins are soft.

8. Serve warm.

Tahini Sauce Recipe

This recipe makes about 1 cup. It will serve two to four people.
It is easy to double or triple this recipe. It stores well in an airtight glass container in the refrigerator.

Ingredients

1 cup of organic, raw tahini

Juice of half a lemon or lime

Add salt, black pepper, and garlic powder or fresh minced garlic to taste

Note: Use these measurements below, if you require specific amounts.

1/8 tsp. mineral-rich salt

1/8 tsp. freshly ground black pepper

1/8 tsp. garlic powder or two cloves of fresh minced garlic

Directions

1. Combine all the ingredients in a small bowl.

2. Pour or spoon over your cauliflower or your vegetable of choice.

3. I like to serve this sauce warm

Be sure to add that main ingredient!
The main ingredient is always LOVE!

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Plant-Based Eggnog and Cinnamon Chai Tea Latte Recipes

Nancy Addison — Mon, 25 Dec 2023 17:31:10 +0000

Merry Christmas!

One of my favorite things to do at Christmas-time
is to make a warm cozy drink.
Two of my favorite winter holiday drinks are
Plant-Based Eggnog
and
Cinnamon Chai Tea Latte.

Here are the recipes!

Plant-Based Eggnog

This is an easy recipe to make and it is plant-based and
gluten-free. I try to always use all organic ingredients!

Ingredients:

1½ c. unsweetened vanilla coconut or hemp milk

1 organic banana

Pinch of nutmeg

1/2 tsp. vanilla extract

1 tsp. raw date sugar or maple syrup or raw honey

Directions:

1. Place all ingredients in a blender and blend until creamy.

2. Sprinkle a tiny bit of nutmeg on the top of the filled cups
for a nice presentation.

Note: This recipe is easy to double.

Serves one to two.

Cinnamon Chai Tea Latte

This is a holiday drink made with cinnamon, which boosts your immune system, aids in digestion and circulation, and helps regulate blood sugar. I use Ceylon cinnamon, because I believe it is the healthiest. See note below.

gluten-free/vegetarian

Ingredients:

2 cups unsweetened vanilla coconut or hemp milk (milk of choice)

1 tsp. Blue Lotus Rooibos Chai (Blue Lotus Chai – made with organic spices. It’s an instant tea that doesn’t require steeping and it’s gluten-free!)

2 tsp. date sugar or honey (to taste)

A few dashes of organic Ceylon Cinnamon

½ tsp. vanilla extract

Directions:

1. Put the tea and the sweetener of choice in your cup.

2. Warm your coconut or hemp milk on the stove making it warm to touch, but not too hot.

3. When it’s just warm, add about 1/2 a cup of the milk to your cup. (If you have a frother, use a frother to mix it well or whisk it to blend.)

4. Add the remainder of your milk and sprinkle a touch of cinnamon on top!

5. Serve warm.

Note:

Cinnamon is a spice, and it’s obtained from the inner bark of a few tree species. Research shows that cinnamon can help lower blood sugar, and triglyceride levels in people with Type 2 diabetes. Cinnamon contains antioxidants that create healthier arteries and reduce the risk of cardiovascular disease. Cinnamon can also benefit us with increased alertness and energized senses. Even a teaspoon a day helps tame blood sugar levels.

Ceylon cinnamon is the best cinnamon to use. Cassia, Saigon, and Chinese cinnamon contain five percent coumarin, which is problematic for the liver. Ceylon cinnamon has only .0004 percent coumarin.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

The post Plant-Based Eggnog and Cinnamon Chai Tea Latte Recipes appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Holiday Broccoli Lasagna Recipe – Vegetarian And Can Be Gluten Free

Nancy Addison — Mon, 25 Dec 2023 16:52:29 +0000

I love lasagna, and this is one of my favorite dishes to serve when I have company. It is easy to make ahead of time, refrigerate, and then reheat.

This looks like a complicated recipe, but it is actually pretty easy. You can buy frozen broccoli and spinach and thaw them, and buy cheeses already grated to make the preparation a little easier. I usually make two or three lasagnas at a time and freeze them. You can buy gluten-free lasagna noodles and they are delicious!

Having these lasagnas on hand makes everything about entertaining so easy. I have had many of my meat-eating friends tell me they absolutely love this lasagna, so it has passed the “non-vegetarian dinner guest test” at my home. And this is in Texas, where that test can be a tough one!

Bake this lasagna in a 13 x 9 x 2 dish.

Serve this with salad and crusty, whole-grain bread.

Serves 8 – 10

Ingredients

8 oz. whole, sprouted-grain lasagna noodles (gluten-free are good)

2 eggs (preferably organic, humanely raised, and pasture raised)

1 16-oz. container ricotta cheese (preferably from cows or goats that are grass fed and humanely raised)

2 c. mozzarella cheese, grated (preferably from cows or goats that are grass fed and humanely-raised)

1 c. Parmesan cheese grated (preferably from cows or goats that are grass fed and humanely raised)

½ c. parsley (fresh), chopped

1 c. red onion, chopped

1 T. extra virgin, pure coconut oil

1 c. mushrooms, sliced

2 cloves garlic, minced

2 c. broccoli, chopped

½ c. baby spinach, chopped

3 c. tomato sauce

1/2 tsp. unrefined mineral-rich salt

1/4 tsp. black pepper

dash of cayenne pepper

pinch of garlic salt

pinch of onion powder

1/8 tsp. basil (dried)

1/8 tsp. thyme (dried)

1/8 tsp. parsley (dried)

1/8 tsp. savory (dried)

1/8 tsp. sage (dried)

1 tsp. miso

1/4 c. non-chlorinated water

Directions

1. Preheat the oven to 375°F.

2. Combine cayenne pepper, garlic salt, onion powder, basil, thyme, dried parsley, savory, and sage and set aside.

3. Dissolve miso in the ¼ c. of water and set aside.

4. Boil a pot of water and cook lasagna noodles until al dente. (This means they are soft, but not too soft; there is a tiny bit of hardness to them.) Remove from heat, drain, and set aside.

5. Beat eggs.

6. Combine eggs with ricotta cheese, mozzarella cheese, ¼ cup of the Parmesan cheese, fresh parsley, the herb mixture, salt, and pepper. Set aside.

7. Sauté onions in a large skillet with coconut oil until almost translucent, then add the mushrooms and minced garlic and sauté a few more minutes.

8. Add miso water to the skillet with onion mixture carefully, so it doesn’t splatter.

9. Quickly add chopped broccoli and spinach, and sauté a few minutes. Remove from heat and set aside.

10. In the baking dish, layer the lasagna: Start with 1/3 of the tomato sauce, followed by a layer of noodles, then half of the cheese mixture, spread evenly, then half of the vegetable mixture, spread evenly. Repeat the layers. Finish with the last 1/3 of the tomato sauce and sprinkle the remaining Parmesan cheese over the top.

11. Bake 25 to 30 minutes.

12. Serve warm.

Notes

1. I love to use roasted tomato sauce with this recipe.

2. Garlic salt can be found in the spice area at the grocery store. You can also simply mince some garlic and add it to some sea salt to make your own.

3. You can use Vegan egg and cheese options. I have resources and recipes for these in my cookbooks, including “How To Be A Healthy Vegetarian,” 2nd edition.

4. I make a larger version of this herb mixture, store it in a glass jar, and use it frequently in many of my recipes.

Medical Disclaimer:

The post Holiday Broccoli Lasagna Recipe – Vegetarian And Can Be Gluten Free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Creating Healthy Holiday Food

Nancy Addison — Fri, 01 Dec 2023 14:34:21 +0000

Even though it is a little harder these days, we have long held the tradition of sharing a meal with family and friends during the holidays.
However, many of our holiday foods often involve a number of rich, savory foods, creamy dips and fried foods. These foods taste good, but they don’t always make our body feel it’s best. I have found that it is easier than you think to create healthy holiday food.
In this article I will expand on a few ingredients or food choice tips that can make our dishes healthier to share with our family and friends.

A potato dish can be made with sweet or purple potatoes in place of white potatoes. Use a high quality, organic butter, or use organic ghee or coconut oil as the healthy fat for mashed potatoes or when baking fries. Sweet potatoes are delicious and high in fiber and beta-carotene.
For a healthy stuffing, try making one with organic sprouted rice or even wild rice. Then, bake your stuffing in a separate dish instead of cooking it inside the turkey (where it can absorb a high amount of saturated fat from the meat). Also, use vegetable broth in place of chicken broth. Doing both of these things allow the vegetarian or vegan diners to be able to enjoy that dish as well.

When making cornbread stuffing, purchase the non-GMO, organic cornmeal (which is free of the Bt toxin). This can be a great option for those guests who need to eat gluten-free. If you are feeling brave, try using blue cornmeal, which is about 30 percent higher in protein and has more zinc and iron than white or yellow corn.

Many people are now needing to eat gluten-free. Rice and corn are gluten-free, so creating a stuffing using one of these ingredients will be a wonderful option for your gluten intolerant guests.

When preparing creature (beef, lamb, pork, fowl, fish) foods, try buying humanely-raised, 100% grass fed, hormone-free, antibiotic -free, creature foods. When preparing these foods, you might try using a little orange juice and coconut oil to add moisture, and try baking it instead of frying it. If you are baking, frying or sautéing anything, use organic, pure coconut oil in place of: non-organic lard, Crisco (which is a trans-fat), vegetable oils (which can contain GMO: corn, soy, canola, and cotton seed oil, which are toxic oils in my opinion). Pure coconut oil handles heat well and has fantastic health benefits.

You can also grill, broil, or sauté them in a little coconut oil.  After you remove them from the heat, you can drizzle some pure, organic, extra-virgin olive oil on them and possibly top it with some lemon or lime juice, or a lemon or lime juice vinaigrette. When dining, choose skinless, white meat pieces, and then add just a tiny bit of gravy.

Now for dessert, try making a pumpkin pie! You can make a whole sprouted grain crust yourself or you can find a whole-grain ready-made crust at the store, and make my cashew crème recipe as the whipped cream for the topping. (Recipe is on page 185 in my book: “How To Be A Healthy Vegetarian”, 2nd edition.)

They now have a coconut milk whipped creme in the freezer section of most grocery stores.

I also love having a simple pitted date as a sweet treat or dessert. It’s just fruit, and it is a healthier choice.

There are delicious pre-made, frozen gluten-free, whole wheat, and organic pie crusts in many grocery store freezer sections. Wholly Wholesome is one brand. For the gluten-free family and friends, most grocery stores now have gluten-free sections in the store and also in the freezer section. You may be surprised to find a variety of delicious healthy choices there.

You can create healthier versions of traditional family recipes  by simply buying organic and/or humanely-raised, hormone-free, antibiotic-free ingredients.

Some foods you can switch out in your recipes are:
1. Use pure coconut oil or organic 100% grass-fed butter, or pure, extra virgin olive oil, instead of Crisco or vegetables oils
2. Use whole grain sprouted flour instead of white refined flour
3. Use organic date or coconut sugar instead of white refined sugar
4. Use honey or maple syrup in place of high fructose corn syrup or agave syrup.
5. Use organic sprouted breads, crackers, or chips instead of white refined varieties

Read the ingredient labels because a lot of gluten-free foods are loaded with sugar and/or have GMO oils in them, like canola oil.

There are new FDA label regulations. Now the labels will read: “Contains a bioengineered food ingredient”. These warnings on labels will tell you they contain Genetically Modified Organisms (GMO) in the product. I highly recommend avoiding the purchase of anything which “Contains a bio-engineered food ingredient”  on the label.

Try using an organic non-dairy milk in your recipes or for your coffee creamer. If you want it to be sweeter, blend the organic milk (like the unsweetened, vanilla coconut or hemp milk) with a little extra added vanilla or maple extract in a blender and add some pitted dates. I soak the dates in water to make them softer, so they will crème up easier, and voilà … you have a healthier version of a sweet, holiday creamer for your coffee or desserts!
When making or serving snacks, try an easy dip option such as  a healthy high-protein hummus or nutritious guacamole.  Cutting some cucumber, red bell pepper, carrots, or celery  to use as dipping chips is also a great choice! If you want to serve crackers or chips, try using a whole grain, sprouted, organic version or an organic sweet potato chip or cracker.  (Late July is a good brand for chips and  Mary’s Gone Cracker’s is my favorite cracker these days.)

For additional snacks that are easy for travel or on the go,  try combinations of organic, sprouted nuts, sprouted seeds,  pitted olives, pitted dates, raisins, dry fruits, kale chips,  and coconut chips.

You can create a candy cane appetizer by simply arranging sliced tomatoes and mozzarella cheese alternately in the shape of a candy cane on the dish, and it’s a healthy and beautiful holiday presentation.

The cute little Santa desserts (in the photo above) are grapes  with strawberries and slices of banana. Santa’s nose is a  candy “red hot”, and his eyes are chocolate sprinkles.  You use small marshmallows for the top of the Santa hat.  There are a few marshmallow slices (which aren’t the  healthiest of foods, but there are some healthier versions,  if you look for them), but it is all about balance and making  foods more nutrient dense. They are easy and fun to create!  I taught a cooking class on making healthier holiday foods  and we made a party of it!

Grown-ups and Children love making these! I like to use the larger wooden shish kebab skewers with a small fork on the tip to hold them, because they are more stable and longer. Be careful to help smaller children with eating them, if you are using skewers of any type.

Here are some easy substitutions I use frequently:

1. Unsweetened yogurt or cottage cheese in place of sour cream
2. Hummus or mashed avocado instead of mayonnaise for sandwiches
3. Unsweetened vanilla coconut or hemp milk in place of pasteurized dairy

With these ingredient substitutions, you can still enjoy all of the delicious flavors you love, and at the same time, you can increase your health benefits.

Eating this way, you can feel and look your very best as holiday activities continue into January. Instead of regretting what you ate, you will glow with radiant health as you welcome the New Year of 2024!

I send wishes for you, your family, and your friends to have a

Blessed, Joyful, Loving, and Healthy December!

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

The post Creating Healthy Holiday Food appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Holiday Chocolate Cake Recipe

Nancy Addison — Sat, 04 Nov 2023 13:45:04 +0000

This month is my birthday!
My mother always made this special cake for our birthdays and other celebrations.
She baked it in a large cookie sheet with a 1-inch side. It’s like a big brownie with icing.

Mom used white refined flour and white sugar for this recipe,
but it’s just as great using the healthier versions of organic flour, butter, and sugar.

I am showing this recipe non-gluten-free,
but in the “variations” I tell you how to make it gluten-free.

Cake Ingredients

2 c. organic flour
2 c. whole, organic, unrefined sugar (you can also use date sugar)
2 sticks butter
4 T. cocoa
1 c. pure water
1⁄2 c. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

Directions

1. Preheat the oven to 400 degrees F.
2. Sift together flour and sugar in a bowl.
3. Separately mix in a saucepan butter, cocoa, and water.
Bring to a rapid boil, and then pour over flour and sugar.
Stir well.
4. Add buttermilk, eggs, baking soda, and vanilla, and mix well.
5. Pour cake into a well-greased 11×16 baking sheet or pan that is at least a half-inch deep.
6. Bake 20 minutes.

Variation: For a gluten-free cake, use gluten-free flour and
add 1/4 cup of tapioca flour in addition to that, to help the flour bind better.

Icing Ingredients

1 stick butter
4 T. cocoa
6 T. milk
1 box organic powdered sugar
1 tsp. vanilla extract
1 c. pecans, chopped

Directions:

1. While cake is baking, melt together and bring to a boil butter, cocoa, and milk.
2. Remove quickly from the heat.
3. Add powdered sugar, vanilla, and pecans. Beat together well.
4. Spread icing on cake as soon as it comes out of the oven and is still hot.

Serving size: 10–12 servings

The photograph is by Kevin Marple.

My birthday is this month!

As a birthday present for my lovely Organic Healthy Life Family,
I am having a health-counseling-special for the month of November
– $80.00 an hour! That is over a $100 discount!

Contact me at nancyalisa@protonmail.com
or text me counseling special at 214-202-9243 to set up your appointment!

The post Holiday Chocolate Cake Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Plant-based Mushroom Burger Recipe – Vegetarian

Nancy Addison — Sun, 03 Sep 2023 16:41:38 +0000

It is National Mushroom Month!

Many of you may be cooking outdoors this month. This is a great vegan/vegetarian version to serve plant-based diners. I used to take a portobello mushroom with me whenever I went to cookouts and I wanted to have something plant-based to eat with everyone. I have made this for many non-vegetarian Texans with great success, much to their surprise!

This was one of Larry Hagman’s (also known as J. R. Ewing, in the television show “Dallas”) favorite meals. I would make this for him when I was his chef & nutritionist, when he had throat cancer and diabetes. I had him on a very strict healthy diet, and I would serve this to him when he was craving something “meaty,” like a hamburger.

Mushrooms are nutrient-dense and have less calories than meat. They have also been found to prevent cancer.

According to a study conducted by The University of Western Australia in Perth, eating mushrooms daily may reduce breast cancer risk by nearly two thirds.

The study, conducted in China, looked at more than 2000 women, half of whom had suffered from breast cancer. Researchers found that the women who ate a third of an ounce of fresh mushrooms every day had lowered their risk of developing a tumor by 64 percent.(1)

Dried mushrooms didn’t have quite the same benefit, but still reduced the risk “by around half.”(2)

It is certainly great to have the reinforcement of knowledge that mushrooms are such a healthy food.

Portobello mushrooms contain a variety of B-complex vitamins (including vitamin B6, thiamine, and folate), are an excellent source of riboflavin, pantothenic acid, and niacin, as well as a very good source of thiamine. Protein (complex amino acids), selenium, lysine, zinc, copper , manganese, and iron are some additional benefits of eating this mushroom.

Portobello mushrooms are a great alternative to meat, because of their meaty texture and flavor.

The quantities in this recipe are enough for one person.

Ingredients:

1 large portobello mushroom

3 T. organic coconut liquid amino sauce or teriyaki sauce

1 whole, sprouted-grain hamburger bun or bread (I love the Ezekiel 4:9® Sprouted Whole Grain Sesame Burger Buns)

¼ cup sliced goat cheese (from goats that are grass-fed and humanely-raised, or you can use a vegan goat cheese)

Directions:

1. Brush off the mushroom and remove the stem. (Save the stem to cut up and use in a stir-fry or pasta dish later.)

2. Soak the mushroom in your choice of sauce for at least five minutes (although 30 minutes is even better).

3. Grill, or bake at 350°F, just until thoroughly warm, making sure it is moist with the amino sauce or teriyaki sauce.

4. Warm or toast bun.

5. Place the goat cheese (if using) on top of mushroom and leave in oven just a couple of minutes to soften the cheese.

6. Remove mushroom from grill or oven and place on bun.

7. Serve immediately.

Variations:

1. For a vegan version, you can use sliced avocado instead of goat cheese. It’s a really delicious addition to this sandwich.

2. You can add a few leaves of romaine lettuce, or tomato slices, or onion, but I found it is simply delicious just with the goat cheese.

Source: 1,2, & 3. “Eating mushrooms daily ‘may cut breast cancer risk by two thirds’.” (16 March, 2009). The Telegraph. Click here for the link.

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Plant-based Mushroom Burger Recipe – Vegetarian appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Blueberry Mango Torte Recipe – Raw, Gluten-free, Vegan & Health Benefits

Nancy Addison — Mon, 14 Aug 2023 20:07:30 +0000

This is one of my favorite recipes!

In the hot summer, I find it cool and refreshing!
This recipe is vegan, gluten-free, and raw, so the health benefits are numerous. I like this recipe so much, I made a YouTube video for this recipe. Click here to view the video.

This recipe calls for mango, blueberries, pecans, dates, and coconuts. To start off with, let’s look at the ingredients and their health benefits.

The Health Benefits of Blueberries –

The health benefits of the blueberries alone make this a high antioxidant dish to serve. Blueberries have resveratrol, gallic acid, lutein, zeaxanthin, Vitamins K, and C, manganese and fiber. The antioxidants in blueberries help to improve brain function and delaying age-related decline. Anthocyanins in blueberries can also have beneficial effects on insulin sensitivity and glucose metabolism. The gallic acid in blueberries is a powerful antifungal/antiviral agent, and is an extremely effective antioxidant.

Blueberry health benefits have also been shown to lower LDL cholesterol and lower blood pressure naturally. Blueberries are highly related to cranberries, and contain many of the same active substances as cranberry juice. Blueberries can help prevent urinary tract infections.

The Health Benefits of Mangoes –

Mangoes, coconuts and dates are all types of drupes, also known as stone fruit.

Mangoes are high in beta-carotene.

The antioxidant zeaxanthin, found in mangoes, filters out harmful blue light rays and is thought to play a protective role in eye health and possibly ward off damage from macular degeneration.

Texas AgriLife Research food scientists tested the mango and found that the polyphenol extracts were shown to have some impact on all cancers tested. They were most effective with breast and colon cancers.

Consumption of mango can help aid in digestion, prevent cancer and heart disease, and lower the risk of asthma.

The Health Benefits of Pecans –

Pecans have been shown to support brain health, prevent inflammation, prevent bone loss, contribute to a healthy heart, and help support energy and weight loss.

The healthy fats of pecans impact the grehlin hormone, which is a vital part of weight maintenance. The copper in pecans contributes to it’s anti-inflammatory properties, especially for pain and stiffness common in arthritis. Pecans are high in manganese, especially combined with other supportive nutrients, and help reduce the weight in obese or overweight people. Pecan nutrition is a key ingredient in a diet for a healthy heart.

The Health Benefits of Dates –

Dates are rich in vitamins, minerals, and fiber. Dates are rich in calcium, sulfur, iron, potassium, phosphorous, manganese, copper, and magnesium. The benefits of dates include relief from constipation, intestinal disorders, heart problems, anemia, sexual dysfunction, diarrhea, and abdominal cancer.

The Health Benefits of Coconut –

Coconut is rich in a medium-chain fatty acid that can actually help boost metabolism and aid in fat loss. Coconut also helps detoxify your body and balances your digestive tract.

Top Health Benefits of Coconuts

Supports immune system health: it is anti-viral, anti-bacterial, anti-fungal, and anti-parasite
Provides a natural source of quick energy
Improves digestion and absorption of nutrients, vitamins, and minerals
Improves insulin secretion and symptoms associated with diabetes
Helps protect the body from cancers due to insulin reduction, removal of free radicals that cause premature aging and degenerative disease
Reduces risk of heart health and improves good cholesterol (HDL)
Restores and supports thyroid function
Helps protect against kidney disease and bladder infection
Promotes weight loss

Blueberry- Mango Torte Recipe

Ingredients

1 pint fresh blueberries

1 mango, peeled and seeded

Crust Ingredients –

1 ½ cups sprouted pecans

6 pitted dates, chopped

1 T. Ceylon Cinnamon, ground

1 Tsp. nutmeg, ground

1/8 tsp. unrefined sea salt

Cream Ingredients –

½ cup coconut milk

1 T. vanilla extract

6 T. date sugar

½ cup shredded coconut

1 vanilla bean scraped

Directions

If you don’t have sprouted pecans, soak them for 8 hours and then dry them by placing in a dehydrater for a couple of hours on 100 degrees or lower. You can also place them on a cookie sheet in an oven on low or simply drying them off with a towel.
Put pecans, dates, cinnamon, nutmeg and salt in the food processor and combine until you have a smooth dough consistency.
Place the dough in your desired serving dishes and press it into a ¼ inch thick crust.
4. Place the coconut milk, vanilla extract, sugar, and shredded coconut in a blender and combine until it is a cream.
5. Chop mango into small pieces.
6. Place the chopped mango in the crusts.

7. Pour cream over the mango.
8. Generously place the blueberries on the top of the cream.
9. Serve as a dessert, breakfast or side dish.

Note: The torte can be covered or placed in a sealed container and stored in the refrigerator for up to 3 days.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:
Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Blueberry Mango Torte Recipe – Raw, Gluten-free, Vegan & Health Benefits appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Nori Rolls with Nut Pâté Recipes – Raw, Gluten-free, Plant-based

Nancy Addison — Sun, 02 Jul 2023 17:47:57 +0000

These are easy and delicious. The first time I made this recipe was when I needed a quick lunch to take with me on an airplane. This is a great finger food and makes a terrific appetizer.
Children love to help you create these!

Ingredients

2 nori sheets
1 cup Nut Pâté (see recipe below)
1–2 avocados, seeded, peeled, and sliced
1 carrot, julienned
1⁄2 cup sprouts (sunflower or broccoli)
1⁄2 cup coconut aminos or organic soy sauce for dipping (unpasteurized, organic)
1⁄4 cup wasabi (optional as a condiment to serve with it)
1⁄4 cup pickled ginger (optional as a condiment to serve with it)

Directions

1. Lay out a nori sheet (shiny side down) on a flat surface or a bamboo sushi mat that can roll up.
2. Spread half of the Nut Pâté on the nori sheet in a thick layer, leaving about a half-inch border around the outside edge.
3. Lay half of the avocado slices lengthwise over Nut Pâté.
4. Lay half of the carrots lengthwise in a thick layer on the avocado.
5. Lay half of the sprouts on the carrots and avocado in an even layer.
6. Take the end of the nori sheet closest to you and start rolling it away from you.
7. When you get to the end, seal the edge with a little water to make it stick.
8. Slice the roll into about 1-inch-thick portions. Repeat with the second nori sheet and the rest of the Nut Pâté, avocado, carrots, and sprouts.
9. Dip in soy sauce and enjoy with wasabi and/or pickled ginger.

Notes:
1. The nori will cut easier if you use a very sharp knife.
2.Avocado is one of the two main ingredients in the recipe, so use a half or a whole avocado for each roll.
3. You can substitute the nut pate with a nut butter of choice.

Nut Pâté

This is an easy, rich, and savory snack or appetizer. I use it as a filling for my Nori Rolls with Nut Pâté (the recipe is in my “How To Be A Healthy Vegetarian” book). You could also serve this with crackers or with chopped vegetables as a dip.

Start this recipe a day ahead of time, so you can soak the nuts in water to remove the phytic acid, or buy already sprouted nuts.

Ingredients

2 cups sprouted pecans, (soaked 12–18 hours in pure, non-chlorinated water, drained and dried in a dehydrator or in an oven on low heat below 110 degrees, never use a microwave)
1 red bell pepper, cored, seeded, and chopped
2 large stalks celery, chopped
2 tbsp. fresh lemon juice
1 tsp. unrefined sea salt

Directions

1. Combine all ingredients in a food processor.
2. Add a little water if necessary.

Variations:

1. Use walnuts in place of the pecans.
2. Use lime juice instead of lemon juice.

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Nori Rolls with Nut Pâté Recipes – Raw, Gluten-free, Plant-based appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Easy Corn Chowder Recipe – Gluten Free, Raw, Vegan

Nancy Addison — Sun, 11 Jun 2023 00:30:40 +0000

This is an easy, refreshing, and delicious soup that is great for summer!

It can accompany a main dish, a sandwich, or a salad.
I highly recommend purchasing certified organic corn,
because of the danger of the non-organic Bt toxin in GMO corn.

Insect-resistant crops include corn, potatoes, soy,
and cotton. Due to genetic modifications, these plants
produce an insecticide to kill insects that feed on them.

If the genetically engineered plant is killing small
insects, then what is it doing to the person who
is eating this food?

Bt toxin is an example of a poison, which is used extensively today on corn,
potatoes, soy, and cotton. The Bt toxin eats holes in the stomachs of
insects to kill them. Even though it is supposed to act only on insects,
studies are now showing that this toxin is eating holes in the digestive
systems of people who ingest these foods.

The studies show that even if you are not eating foods
genetically engineered to produce Bt toxins, but are
consuming the animals that are fed these foods,
you are getting the Bt toxin into your body. This includes the
unborn babies of pregnant mothers who eat meat from animals consuming
the Bt toxin in their feed. (1)

Here is the corn chowder recipe:

Ingredients

2 1/2 cups unsweetened coconut milk

1 frozen package of organic corn

Mineral-rich “Real” salt to taste

Directions

1. Defrost the corn.
2. Blend the the milk and almost all of the corn in a blender.
Hold out about 1/2 cup of corn to add to the soup after it’s blended.
3. Pour into a bowl, add the remaining handfuls of corn and stir, adding mineral-rich salt to taste.

Variation: For a richer soup, add 1/4 of an avocado to the blender mixture, and then top off the soup with some thin slices of avocado on top, for a lovely presentation.

vegan/gluten-free/raw

Source: 1. Aris, A, & Leblanc, S. (2011, May). “Maternal and Fetal Exposure to Pesticides Associated to Genetically Modified Foods in Eastern Townships of Quebec, Canada.” Reproductive Toxicology, 31(4), 528-33. DOI: 10.1016/j.reprotox.2011.02.004

Medical disclaimer   Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison
Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

The post Easy Corn Chowder Recipe – Gluten Free, Raw, Vegan appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Waldorf Salad With Homemade Mayonnaise Recipes

Nancy Addison — Mon, 08 May 2023 15:20:12 +0000

I grew up enjoying Waldorf Salad with my family. It always reminds me of my mother. It was one of her favorites.
My mother would lovingly make this salad for many of our
Sunday dinners. In honor of Mother’s Day that is coming up next week. I thought I would share this recipe with you.

My father would frequently make the mayonnaise used in
the dressing. Homemade mayonnaise is actually quite easy
to make. You simply must do it very slowly.
Following this recipe for the Waldorf Salad, I am including
my recipe for homemade mayonnaise.

Ingredients

2 red apples, diced
1 T. fresh lemon juice
½ c. walnuts, chopped
1 stalk celery, diced
½ c. raisins
1 T. mayonnaise
Pinch of mineral-rich salt

Directions

1. Toss apples with lemon juice.
2. Combine apples, walnuts, celery, and raisins.
3. Add mayonnaise, and mix to combine.
4. Season with sea salt.

Variation
You can substitute Greek yogurt for mayonnaise.

Notes
1. Don’t peel the apples. The skin contains lots of the nutrients.

2. Tossing the apple with lemon juice keeps the apple from turning brown.

This recipe is vegetarian and gluten-free
Serving size: 2 servings

Homemade Mayonnaise

This recipe makes about 3/4 cup mayonnaise.

Ingredients

1 large egg yolk

1 1/2 teaspoons fresh lemon juice

1 teaspoon white wine vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon mineral rich salt

3/4 cup Extra Virgin Olive Oil

Directions

1. Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl and whisk it until it’s blended and bright yellow, about 30 seconds.

2. Whisking constantly, add 1/4 cup oil to yolk mixture, in an increment of a quarter teaspoon at a time, which will take about 4 minutes. (The oil must be added extremely slowly and in very small amounts or it won’t work properly.)

3. Gradually add the remaining 1/2 cup oil in a VERY SLOW thin stream, whisking constantly, until the mayonnaise becomes thick. This will take about 8 minutes (mayonnaise will be lighter in color).

4. Cover and chill the mayonnaise. I would do this ahead of the time you are wishing to use it. It can be made up to 2 days ahead of time. Keep it chilled

Variations

1. You can use a blender instead of a whisk. Blend it on low. Drizzle the oil in very slowly as you add it.

2. You can use avocado oil instead of Extra-Virgin Olive oil.

I have resources and recipes in my cookbooks.

Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

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Greek Salad Recipe – Gluten-free

Nancy Addison — Tue, 07 Mar 2023 15:05:28 +0000

Traditional Greek salad is also known as Xoriatiki. An authentic Greek salad features tomatoes, cucumbers, red onion, olives, feta, oregano, and extra-virgin olive oil. These ingredients are an easy and delicious way to add important vitamins and minerals, as well as necessary fiber, to your diet.

Greek salads are low in calories and nutrient-dense. They can provide
you with a healthy amount of vitamins A and C, as well as potassium and iron. They also contain phytonutrients and antioxidants, which have been shown to help lower the risk of health problems such as heart disease and cancer. I add baby leafy green lettuce to my Greek salad.
I always recommend all organic ingredients, when possible.

One thing I love about this salad is that everything can be prepped ahead of time, so it is a great dish to serve when entertaining. You can prepare each ingredient and refrigerate them separately. These should last up to 3 days in the refrigerator. You can also make the dressing, and it can keep in a tightly sealed refrigerated jar for about 12 days.

This recipe serves 4 to 6 depending on the serving size

Salad Ingredients

1 cup Cucumber, sliced with the skin, into half moons
1 Red or Orange Bell Pepper, seeded, cored, and thinly sliced or chopped
1/2 cup Black Olives, or Kalamata, pitted and sliced
1/2 Red Onion, thinly sliced
1/4 cup Capers
3 Tomatoes, (preferably vine-ripened) sliced or diced or 1 pint of cherry tomatoes. cut in half.
5 cups Baby Spring Salad Mix or your choice of leafy greens (avoid iceberg lettuce)
1 cup Feta Cheese finely crumbled

Salad Dressing Ingredients

2 Tablespoons red wine vinegar
1 Lime or Lemon, juiced (about 1 tsp)
1/4 cup Extra Virgin Olive Oil
1 clove Garlic, finely minced
1 tsp dried Oregano
1/2 tsp unrefined, mineral-rich Salt
1/2 tsp freshly ground Black Pepper

Directions

1. Combine the lettuces and lightly toss with the tomatoes, olives, capers, and cucumbers. (Save a few of the tomatoes, capers and olives to use as garnish at the end for a nice presentation. Just set those aside.)

2. Mix the salad dressing. In a small mixing bowl, combine the freshly squeezed lime or lemon juice with the minced garlic, oregano, salt, and pepper. Slowly add the olive oil, whisking to combine.

4. Add about 3 Tbsp. of the freshly made salad dressing to the salad and toss lightly. (If you are not serving the salad immediately, keep the salad dressing separate until time to serve.)

5. Serve quickly after adding the salad dressing, or keep the salad dressing separate to be placed on the salad by each individual diner.

6. Place the mixed salad in a serving bowl or bowls and garnish with the tomatoes, capers, and olives you had set aside.

Note: If you’re find raw red onion a bit strong, you can soak the slices in hot water for 10 to 12 minutes, rinse with cold water, drain, and pat dry. This will help mellow the onions a bit.

Remember, the main ingredient is always love!

Let’s Get Healthy Retreat is coming soon!
Retreat is April 10-14 in Round Top Texas, where Nancy is demonstrating some healthy food recipes along with detoxification, lifestyle, and nutrition.
Come join the fun!

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

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Chocolate Candy Bark Recipe With Nuts And Fruit – Gluten-free

Nancy Addison — Tue, 14 Feb 2023 14:12:25 +0000

I recently returned from Costa Rica, where cacao is grown, and I brought back some organic cacao and some organic raw, sprouted nuts. I decided to make some dark chocolate candy bark with them to celebrate Valentine’s Day. This is easy to do, and my daughter and I thought it turned out absolutely scrumptious. I used raw, sprouted, chopped almonds, brazil nuts, and pumpkin seeds in this particular recipe, but pistachios or pecans (or other nuts or seeds you like), would also be delicious.

Studies indicate that consuming small amounts of dark (at least 70 percent cacao) chocolate on a regular basis can lower blood pressure and decrease the chance of a stroke. Dark chocolate may also protect brain health and boost memory.

Sprouted nuts and seeds are easier to digest by removing their enzyme inhibitors. Raw sprouted nuts and seeds are rich with vitamins and minerals and contribute to this delicious healthy dessert treat. I sometimes sprout my own nuts and seeds by soaking them overnight in pure water, then drying them in the sun or in my dehydrator to make them crunchy again.

You can also purchase already sprouted organic nuts and seeds at many stores or you can also order them on-line. Some brands to look for are: Go Raw, Living Intentions, and Living Nutz.

Here is an easy recipe for Chocolate Candy (this type of candy is frequently called “Bark”) that you can use as a guide, and use your own choice of fruits, nuts, and seeds.

Ingredients

2 cups dark Chocolate Chips (70% cacao would be the healthiest choice) You can also use a mixture of types of different types of chocolates, if dark chocolate is not something you like.

1 cup chopped sprouted nuts and seeds (almonds, brazil nuts, and pumpkin seeds are good choices) I chopped about 3/4 cup of the seeds and nuts very finely (in my coffee bean grinder) to mix into the chocolate. Chop 1/4 cup of the nuts less finely to add on top as a finish to your chocolate.

3/4 cup dried fruit of choice (I used tart cherries, but cranberries, apricots, strawberries, blueberries, raspberries, pineapple, and mango are also good choices.)

1/2 tsp. mineral-rich salt

2 T. pure unprocessed coconut oil

Directions

1. Use a double boiler to melt your chocolate chips with the coconut oil and salt, until they are melted. I recommend stirring it as you melt this combination, so the mixture becomes creamy. You want to stir the chocolate until the chocolate is really smooth. If you need to, you can use a hand mixer.

2. Remove from heat and stir in 3/4 cup of your finely chopped nuts and half of your chopped dried fruit into your melted chocolate mixture.

4. Spread the chocolate nut and fruit mixture onto a lightly coconut-oiled or buttered parchment paper on a freezer safe pan or baking dish.

5. Sprinkle with the remaining nuts, seeds, and dried fruit.

6. Refrigerate or freeze until firm.

7. Cut or break into pieces.

8. Store in an airtight container in the refrigerator.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

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Merry Christmas And Happy Holiday Wishes From My Family To Yours!

Nancy Addison — Sat, 24 Dec 2022 17:08:34 +0000

Merry Christmas And Happy Holiday Wishes
from my family to yours.

May all the joys of this beautiful holiday season be yours!

One of my favorite things to do at Christmas time

is to make my house smell

Christmas-y!!!

Here is the recipe for making my home smell Christmas-y!

Recipe
Easy home aromatherapy and healthy air!

Ingredients and Directions

Simply put about 4 cups of water in a saucepan
on the stove and turn on the heat.

Add 2 to 4 whole cinnamon sticks

1/4 cup of whole cloves

4 bay leaves

A few star anise pods

1/2 an orange or tangerine sliced

1/2 a lemon sliced

Then bring it to a boil, but just for a second.

Turn down the heat and simmer.
This will release a wonderful holiday fragrance,
and your home will smell festive and warm.

Notes:

1. This simmering pan is an easy way to create a
home-made humidifier. Be certain to add more water regularly, so it doesn’t get too low and to avoid burning the pan. I set a timer to remind myself to check it.

2. The fragrant moisture will humidify the air. This can help with sinus problems, help prevent nose bleeds, and soothe the tissues at the back of your throat. Adding more moisture to the air in the dryer indoor winter months can aid in the reduction of skin and eye dryness, as well as prevent airborne pathogens from floating around in the air.

3. You can add drops of essential oils (like cinnamon) to the mixture. I recommend creating your own recipe with what you have available. Simply use my recipe as a guide.

It has been a bit of a challenging couple of years
for us all.

No matter what holiday you observe at this time of year,
it is a lovely time for all of us around the world
to unite and celebrate each other.

Let’s raise our vibration
and keep our immune system strong.
Please join me in putting on a smile,
wherever you are
or whatever circumstances you may be in.

A smile can create health and well-being
in your body.
Let’s allow our inner light to shine.

Put a smile on your face, and let that
light shine in your heart.

Holidays can be tough for some, so I challenge you,
my dearest friends to push through this…
put on some joyful music, smile, find something joyful
to think about (no matter what is around you),
and be your beautiful, amazing, incredible,
unique, divine self!

Here is an uplifting story
about how two men worked together
to accomplish an amazing goal,
to save their village.

Click here to read the full story
Blind Man And His Friend With No Arms
Work As One To Plant A Forest

Here are a few songs I have been enjoying in 432 & 528 hz,
which are healthy frequency tones!

The Christmas Song (432 hz) Nat King Cole

Brenda Lee – Rockin’ Around the Christmas Tree (432Hz)

It’s Beginning To look A Lot Like Christmas (432 hz)
Michael Bublé

Linda Ronstadt – Silent Night 528 Hz

I wish you a healthy, abundant, joyful,
loving, and peaceful holiday season!!!

All my blessings and best wishes,

Love, Nancy

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Gingerbread Cookies – Two Recipes – Gluten & Gluten-free

Nancy Addison — Wed, 14 Dec 2022 15:34:28 +0000

My mother decorated a gingerbread house a few years ago and she said it was so much fun! (That is her in the photo above and she was around 90 at the time.) It sat in her living room throughout the holidays and she was so proud of it.

Whether we make gingerbread cookies to eat, or gingerbread to make houses with for decoration, gingerbread can be a joyful activity during the holidays. The aroma of gingerbread baking in the oven can make the house smell amazing.

Cookies can be fun to make during the holidays. My children and grandchildren and I love to cook together when we get together.

Gingerbread has historically been consumed as an after dinner digestive aid. Ginger is known for boosting the immune system.
It gained a good reputation for protection against the Bubonic plague. Ginger was also known to ease or lessen the effects of nausea, gas, and bloating. It has the same reputation today. Finishing the meal with gingerbread biscuits can bring quick digestive relief.

On holidays when people tend to overindulge in rich foods, gingerbread cookies can be a lovely accompaniment to a meal.

Wheat, barley and rye are the three main gluten-containing grains. The gluten in wheat is named gliadin, while the type of gluten in barley is hordein and the one in rye is secalin.

If a grain is sprouted, whether it’s gluten-free or gluten-containing, it has had the enzyme inhibitors and phytic acid removed. Then,
it will be more digestible and you will absorb the nutrition more effectively. I order my organic sprouted flours from Blue Mountain Organics.

Organic, non-GMO ingredients are always encouraged.

Note: I have two recipes below. The gluten-free recipe follows this gluten-containing recipe.

Gingerbread Cookie Recipe

Ingredients

6 cups sifted organic flour (that contains gluten like wheat, kamut, or spelt. Thrive Market or One Degree both sell organic sprouted spelt flour.)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 cup dark-brown sugar, packed

4 teaspoons ground ginger

4 teaspoons ground Ceylon cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons mineral-rich salt (Real by Redmond’s is a good choice.)

1 teaspoon finely ground black-pepper

2 large pasture-raised, organic, humanely-raised eggs

1 cup unsulfured molasses

Organic powdered sugar (optional for dusting the finished cookies with)

Directions

1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

2. In a large mixing bowl, use an electric mixer to cream the room temperature butter and brown sugar until fluffy.

3. Mix in the spices, mineral-rich salt, and black-pepper, and then the eggs and molasses.

4. Add the sifted flour mixture on a low speed and be slow and steady.

5. Divide the dough into three parts. Wrap them in parchment paper and chill them for at least 1 hour.

6. Heat the oven to 350 degrees.

7. Remove the dough from the refrigerator. Keep it in the parchment paper, but unfold it. Cut a new large piece of parchment paper out. Press down with your hands to flatten the dough on the bottom parchment paper a bit.
Place the new piece of parchment on top of the dough, so your dough is between the two large pieces of parchment paper, and then roll the dough to 1/4 inch thick with a rolling pin.

Note: I used a small amount of flour to dust the bottom piece of parchment paper, so the cookies don’t stick as badly. The drawback to this is that it can make your cookies have a white flour look on them that doesn’t come off. If you are decorating them with icing, you may not want the white flour on the cookie.
I dusted mine with the white powdered sugar and that hid the white flour and added that finishing touch of sweetness to the cookie.

8. Remove the top piece of parchment paper.

9. If you don’t use the flour to dust the bottom piece of parchment paper, then fill a shallow, but wide, bowl with 1/8 cup water. Dip your cookie cutters in the water, and then cut out your gingerbread shapes. Then, gently peel away the edges of the parchment paper with your fingers, or use a toothpick for smaller areas. If the dough is not coming up easily, place it in the freezer for 5 minutes and try again.

10. Transfer to baking sheets lined with Silpat mats or parchment paper and refrigerate them until they are firm. That is about 10 to 15 minutes.

11. Bake the cookies for 8 to 10 minutes, or until crisp but not darkened.

12. Cool on wire racks, and decorate with icing or sprinkle them with powdered sugar.

Gluten-Free Gingerbread Cookies

Ingredients

1 egg

3/4 cup blackstrap molasses

1/2 cup brown sugar (date or palm sugar works well)

1 1/2 tsp baking soda

1/2 tsp. baking powder

2 tsp. ginger, ground

1 tsp Ceylon cinnamon, ground

1/4 tsp cloves, ground

3 1/2 cups gluten-free flour – you can use all-purpose (I used sprouted oat or garbanzo bean flour)

1/2 tsp mineral-rich salt

1/2 cup butter, softened

1 T. pure water, warm

organic powdered sugar (optional to use to sprinkle on finished cookies)

Directions

1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

2. In a large mixing bowl, use an electric mixer to cream the room-temperature butter and brown sugar until fluffy.

3. Mix in the spices, mineral-rich salt, and then the egg and molasses.

4. Add the sifted flour mixture on a low speed and be slow and steady.

5. Turn the mixer to medium-low and slowly dribble the water into the bowl.

5. Divide the dough into three parts. Wrap them in parchment paper and chill them for at least 1 hour.

6. Heat the oven to 350 degrees.

7. Remove the dough from the refrigerator. Keep it in the parchment paper and cut a new piece of parchment paper out. Press down with your hands to flatten the dough on the parchment paper a bit.
Place the new piece of parchment on top of the dough, so your dough is between the two large pieces of parchment paper, and then roll the dough to 1/4 inch thick with a rolling pin.
Note: I used a small amount of flour to dust the bottom piece of parchment paper, so the cookies don’t stick as badly, The drawback to this is that it can make your cookies have a white flour look on them that doesn’t come off. The white powdered sugar will hide this though, if you are using this as your decorative finish to the cookies.

8. Remove the top piece of parchment paper. 9. If you don’t use the flour to dust the bottom piece of parchment paper, then fill a shallow but wide bowl with 1/8 cup water. Dip your cookie cutters in the water, and then cut out your gingerbread shapes. Then, gently peel away the edges of the parchment paper with your fingers, or use a toothpick for smaller areas. If the dough is not coming up easily, place it in the freezer for 5 minutes and try again.

9. Transfer the cookies to a baking sheet lined with Silpat mats or parchment paper and refrigerate them until they are firm. That is about 10 to 15 minutes.

10. Bake the cookies for 8 to 10 minutes, or until firm.

11. Cool on wire racks, and decorate with icing or sprinkle them with powdered sugar.

Enjoy these healthy delicious gingerbread cookies!

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

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Healthier Holiday Foods

Nancy Addison — Thu, 01 Dec 2022 23:13:36 +0000

Even though it is a little harder these days, we have long held the tradition of sharing a meal with family and friends during the holidays.

However, many of our holiday foods often involve a number of rich, savory foods, creamy dips and fried foods. These foods taste good, but they don’t always make our body feel it’s best. Here are a few ingredient or food choice tips that can make our dishes healthier to share with our family and friends.

A potato dish can be made with sweet or purple potatoes in place of white potatoes. Use a high quality, organic butter, or use organic ghee or coconut oil as the healthy fat for mashed potatoes or when baking fries. Sweet potatoes are delicious and high in fiber and beta-carotene.

For a healthy stuffing, try making one with organic sprouted rice or even wild rice. Then, bake your stuffing in a separate dish instead of cooking it inside the turkey (where it can absorb a high amount of saturated fat from the meat). Also, use vegetable broth in place of chicken broth. Doing both of these things allow the vegetarian or vegan diners to be able to enjoy that dish as well.

When making cornbread stuffing, purchase non-GMO, organic cornmeal (which is free of the Bt toxin). This can be a great option for those guests who need to eat gluten-free. If you are feeling brave, try using blue cornmeal, which is about 30 percent higher in protein and has more zinc and iron than white or yellow corn.

Many people are now needing to eat gluten-free. Rice and corn are gluten-free, so creating stuffings using these ingredients will be a wonderful option for your gluten-intolerant guests.

When preparing creature (beef, lamb, pork, fowl, fish) foods, try using a little orange juice and coconut oil to add moisture, and try baking it instead of frying it. If you are baking, frying or sautéing anything, use organic, pure coconut oil in place of lard, vegetable oil or a trans-fat like Crisco. It handles heat well and has fantastic health benefits.

You can also grill, broil, or sauté them in a little coconut oil. After you remove them from the heat, you can drizzle some pure, organic, extra-virgin olive oil on them and possibly top it with some lemon or lime juice, or a lemon or lime juice vinaigrette. When dining, choose skinless, white meat pieces, and then add just a tiny bit of gravy.

Now for dessert, try making a pumpkin pie! You can make a whole-sprouted grain crust yourself or you can find a whole-grain ready-made crust at the store, and make my cashew crème recipe as the whipped cream for the topping. (Recipe is on page 185 in my How To Be A Healthy Vegetarian, 2nd edition.)

They now have a coconut milk whipping creme in the freezer section of most grocery stores.

I also love having a simple pitted date as a sweet treat or dessert. It’s just fruit, and it is a healthier choice.

There are delicious pre-made, frozen gluten-free pie crusts in many grocery store freezer sections. Wholly Wholesome and Trader Joe’s are two of the brands. Most grocery stores now have gluten-free sections in the store and also in the freezer section. You may be surprised to find a variety of delicious healthy choices there.

Try using non-dairy milk in your recipes or for your coffee creamer. If you want it to be sweeter, blend the milk (like the unsweetened, vanilla coconut or hemp milk) with a little extra added vanilla or maple extract in a blender and add some pitted dates. I soak the dates in water to make them softer, so they will crème up easier, and voilà … you have a healthier version of a sweet, holiday creamer for your coffee or desserts!

When making or serving snacks, try an easy dip option such as a healthy high-protein hummus or nutritious guacamole. Cutting some cucumber, red bell pepper or celery to use as dipping chips is also a great choice! If you want to serve crackers or chips, try using a whole grain, sprouted, organic version or an organic sweet potato chip or cracker. (Late July is a good brand for chips and Mary’s Gone Cracker’s is my favorite cracker these days. Trader Joe’s has a delicious organic corn chip.)

For additional snacks that are easy for travel or on the go, try combinations of organic, sprouted nuts, sprouted seeds, pitted olives, pitted dates, raisins, dry fruits, kale chips, and coconut chips.

The cute little Santa appetizer the lady made in my healthy holiday food cooking class that I taught last month (in the photo above) is simply a banana with a strawberry hat. Santa’s nose is a candy “red hot”, and his eyes are chocolate sprinkles. You use large marshmallows cut to make the white hat brim and a small marshmallow for the top of the Santa hat. There are a few marshmallow slices (which aren’t the healthiest of foods, but there are some healthier versions, if you look for them), but it is all about balance and making foods more nutrient-dense. They are easy and fun to create! Children and adults love making these! I like to use the larger wooden shish kebab skewers with a small fork on the tip to hold them, because they are more stable and longer. Be careful to help smaller children with eating them, if you are using skewers of any type.

Here are some easy substitutions I use frequently:

1. Unsweetened yogurt or cottage cheese in place of sour cream

2. Hummus or mashed avocado instead of mayonnaise for sandwiches

3. Unsweetened vanilla coconut or hemp milk in place of dairy

With these ingredient substitutions, you can still enjoy all of the delicious flavors you love, and at the same time, you can increase your health benefits.

Eating this way, you can feel and look your very best as
holiday activities continue into January. Instead of regretting
what you ate, you will glow with radiant health as you welcome the New Year of 2023!

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

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Baked Butternut Squash Recipe – Gluten Free

Nancy Addison — Mon, 14 Nov 2022 19:50:37 +0000

This is a delicious dish to have in the fall or winter months.
This recipe makes enough for 4 servings.

Ingredients

1 small butternut squash, peeled and cut into cubes

1 tbsp plus 1tsp pure coconut oil

1½ tsp Ceylon Cinnamon

1 tsp unrefined mineral-rich salt

1 medium red onion

1 medium zucchini

2 garlic cloves, pressed

1 can crushed, fire-roasted tomatoes

1 cup sprouted and cooked chickpeas

1½ cup vegetable broth

2 cups baby spinach leaves

2 cups sprouted and cooked quinoa or rice

1 tbsp cilantro chopped (optional topping)

1 Tablespoon chopped cashews (Optional topping)

Directions

1. Preheat the oven to 400°F (200°C). Combine the chopped squash, 1/2 tsp. salt, cinnamon, and 1 tsp. coconut oil in a medium bowl.

2. Place the squash in a glass baking dish. Bake it until tender, and it starts to brown. It should be about 20 minutes.

3. While it’s cooking, chop the red onion and slice the zucchini into ¼” half-moons.

4. Heat the remaining 1 tbsp coconut oil in a large pot over medium-high heat. Add the chopped red onion and cook until it is softened and starts to look translucent.

5. Add the minced garlic to the onion mixture and cook a couple of minutes.

6. Stir in the tomatoes, chickpeas, zucchini , 1/2 tsp. of salt, and broth. Bring this mixture to a boil, then reduce the heat and simmer for 3 to 5 minutes.

7. Stir in the squash. Simmer for 5 minutes. Remove the pot from the heat. Add the spinach and stir until wilted.

8. Serve over cooked quinoa or rice. Optionally, you can top with some chopped cilantro and chopped cashews.

Note:

To sprout quinoa, rice, or chickpeas, soak quinoa, rice, or chickpeas overnight in pure water in a bowl. Then cook them according to directions.

Optional:

Add some butter to this recipe at the very end for the extra buttery richness.

Have a loving, peaceful, healthy, and fun November!

By Nancy Addison CHC, AADP

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Portobello Mushroom Burger Recipe

Nancy Addison — Sun, 04 Sep 2022 20:41:58 +0000

It is National Mushroom Month!

Many of you may be cooking outdoors this month. This is a great vegan/vegetarian version to serve plant-based diners. I used to take a portobello mushroom with me whenever I went to cookouts and I wanted to have something plant-based to eat with everyone. I have made this for many non-vegetarian Texans with great success, much to their surprise!

This was one of Larry Hagman’s (also known as J. R. Ewing, in the television show “Dallas”) favorite meals. I would make this for him when I was his chef & nutritionist, when he had throat cancer and diabetes. I had him on a very strict healthy diet, and I would serve this to him when he was craving something “meaty,” like a hamburger.

Mushrooms are nutrient-dense and have fewer calories than meat. They have also been found to prevent cancer.

According to a study conducted by The University of Western Australia in Perth, eating mushrooms daily may reduce breast cancer risk by nearly two-thirds.

The study, conducted in China, looked at more than 2000 women, half of whom had suffered from breast cancer. Researchers found that the women who ate a third of an ounce of fresh mushrooms every day had lowered their risk of developing a tumor by 64 percent. (1)

Dried mushrooms didn’t have quite the same benefit, but still reduced the risk “by around half.”(2)

It is certainly great to have the reinforcement of knowledge that mushrooms are such a healthy food.

Portobello mushrooms contain a variety of B-complex vitamins (including vitamin B6, thiamine, and folate), are an excellent source of riboflavin, pantothenic acid, and niacin. Protein (complex amino acids), selenium, lysine, zinc, copper, manganese, and iron are some additional benefits of eating this mushroom.

Portobello mushrooms are a great alternative to meat, because of their meaty texture and flavor.

The quantities in this recipe are enough for one person.

Ingredients:

1 large portobello mushroom

3 T. organic coconut liquid amino sauce or teriyaki sauce

1 whole, sprouted-grain hamburger bun or bread (I love the Alvarado Bakery hamburger buns)

¼ cup sliced goat cheese (from goats that are grass-fed and humanely raised, or you can use a vegan goat cheese)

Directions:

1. Brush off the mushroom and remove the stem. (Save the stem to cut up and use in a stir-fry or pasta dish later.)

2. Soak the mushroom in your choice of sauce for at least five minutes (although 30 minutes is even better).

3. Grill, or bake at 350°F, just until thoroughly warm, making sure it is moist with the amino sauce or teriyaki sauce.

4. Warm or toast bun.

5. Place the goat cheese (if using) on top of mushroom and leave in oven for just a couple of minutes to soften the cheese.

6. Remove mushroom from grill or oven and place on bun.

7. Serve immediately.

Variations:

1. For a vegan version, you can use sliced avocado instead of goat cheese. It’s a really delicious addition to this sandwich.

2. You can add a few leaves of romaine lettuce, or tomato slices, or onion, but I found it is simply delicious just with the goat cheese.

Source: 1,2, & 3. “Eating mushrooms daily ‘may cut breast cancer risk by two thirds’.” (16 March, 2009). The Telegraph. Click here for the link.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

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Detox Smoothie Recipe – Gluten-free, Raw, & Vegan

Nancy Addison — Thu, 11 Aug 2022 17:06:48 +0000

This is a delicious smoothie. One of my dearest childhood friends, Lori Markman, made her version of this smoothie for me when I stayed with her. We thought it was scrumptious. I’ve added a few more ingredients to make it even healthier!

Most of us have some amount of heavy metals in our body,
which can cause all kinds of health problems. Detoxing frequently is something I do and I believe that it contributes to our overall health and well-being.

Ingredients:

2 cups wild blueberries

4 pitted dates

1 banana

1 tsp. barley grass juice powder

1 tsp. spirulina

1 cup fresh cilantro

1 small handful of baby spinach

1 cup coconut water or coconut milk

1 tsp. maca root powder

1 tsp. cold-pressed hemp seed oil

1 tsp. coconut oil

1/4 tsp. mineral-rich, pink salt (Himalayan is good)

Optional ingredients:

1/2 dropper of fulvic acid

1-2 T. sprouted seed or nut butter

Directions:

Blend all ingredients until smooth and creamy.

Add more coconut water if it’s too thick.

Serve immediately.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

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No-Bake Cookie Balls Recipe – Gluten-free, Raw, & Vegetarian

Nancy Addison — Mon, 11 Jul 2022 18:18:05 +0000

Recently I volunteer taught cooking classes for children at the local library summer camp. They had so much fun making these healthy cookies. They were absolutely delicious! These are more healthy than most health food bars.

This is an easy recipe that takes about 10 min. to make. I use only organic ingredients. This recipe yields about twenty-five 1-inch cookie dough balls.

Ingredients:

1 cup old-fashioned oats

1/2 cup semi-sweet chocolate chips

1/2 cup unsweetened coconut flakes

1/2 cup ground flax seed

1/2 cup peanut butter or sun butter

1/3 cup raw, unrefined honey

1 tablespoon chia or hemp seeds

1 teaspoon pure vanilla extract

Dye-free sprinkles, for rolling

1 tsp. mineral-rich pink salt (Himalayan or Real are good choices)

Directions

1. Place the oats, chocolate chips, coconut flakes, flaxseed, peanut butter, honey, chia seeds, pink salt, and vanilla in a food processor and pulse until thoroughly combined or you can have the children combine it in a bowl, which is really fun for them.

2. Scoop the dough with a small ice cream scoop then use your hands to roll the mixture into 1-inch balls. Roll each ball in the sprinkles. Serve or refrigerate in an airtight container.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

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GLADYS’S IRISH STEW – Gluten-free Recipe

Nancy Addison — Wed, 16 Mar 2022 18:33:27 +0000

I co-authored “Alive and Cooking” with my friend Maryann De Leo. Half of the book is recipes and the other half is health, nutrition, and lifestyle information for older adults and people taking care of elderly parents.

Maryann’s dear friend Chris’s mother (Gladys) was known for her delicious Irish stew. This is an easy gluten-free recipe that makes about 4 to 6 servings. You can substitute chopped mushrooms for the beef and make it vegetarian/vegan. I thought this might be something you can prepare for Saint Patrick’s Day, if you celebrate that.

Ingredients:

1 1⁄2 lb. organic grass-fed, humanely raised chuck beef

2 T. organic, pure, unprocessed coconut oil

2 1⁄2 cups tomato sauce

2 1⁄2 c. high-quality water with no chemicals

3 large potatoes

2 medium red onions

3 carrots, sliced

Sprig of parsley for garnish (optional)

Mineral-rich salt to taste

Pepper to taste

Directions:

1. Cut chuck beef into cubes.

2. Heat oil in a pot and add the beef cubes.

3. Brown beef on all sides.

4. Drain off oil/grease.

5. Add tomato sauce and water.

6. When meat is almost cooked, add potatoes, onions, carrots, salt, and pepper, and cook until tender.

7. Serve warm with sprigs of parsley to garnish (optional).

Variations:

1. Substitute potatoes with color, like purple or red-skinned, or golden for white potatoes.

2. I substituted pure, extra-virgin, organic coconut oil for the vegetable oil she had in her recipe, for a healthier stew.

NOTE:

1. You can substitute sliced mushrooms for the beef to make it vegetarian.

2. ALWAYS buy pure organic coconut oil.
Avoid any type of “Fractionated” Coconut oil. It is a Trans-Fat and is TERRIBLE for your health. It is sold as a liquid and many people use it for their essential oils mixer oil.
I would recommend NEVER USING it for ANYTHING!

This recipe is from “Alive & Cooking” by Maryann De Leo and Nancy Addison. Click here for Nancy’s author page on Amazon.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:

https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1

Nancy’s website is: http://www.organichealthylife.com

Support Nancy’s work – Donate on venmo – @Nancy-Addison

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Happy Love Day! Raspberry Muffin Recipe – Gluten-free

Nancy Addison — Mon, 14 Feb 2022 15:10:59 +0000

Thoughtful gifts, fragrant flowers, and dinner dates are all great, and they mean a lot… but true LOVE is what really matters.

The best gift we can ever give someone is being truly present for them, which means listening with our hearts as well as our ears.
This means connecting with peaceful, deep, love-filled presence of compassion and understanding. When we are truly present, we are truly able to listen with our hearts.

So today (and every day), give the gift of being truly present for those you love, in addition to whatever else you have planned.

There is so much love to share, experience and celebrate!
In the spirit of Love,
I am sharing one of my favorite recipes with you.

Raspberry Muffin Recipe

On my family’s special occasion days, I would make them these scrumptious muffins! This is one of our absolute favorite breakfasts. Making them is easy, and they are delicious.

I frequently double or even triple this recipe, because they always want more! They are vegetarian and gluten-free. This recipe makes 6 to 12 muffins.

Ingredients:

1 c. organic, sprouted garbanzo bean or oat flour (or a whole-sprouted-grain flour of choice)
1 c. organic, non-GMO whole yellow or blue corn flour (see notes below)
1 c. fresh organic raspberries
2 T. organic ghee or butter (melted)
3 T. organic pure coconut oil (melted)
½ cup organic plain yogurt (coconut will work fine)
½ tsp. unrefined sea salt
½ c. fine-grain date or coconut sugar
1 tsp. baking powder
½ tsp. baking soda
1 organic egg
½ cup organic orange juice
¼ tsp. organic grated orange rind

Directions:

1. Preheat oven to 400 degrees F.
2. Use one of the tablespoons of coconut oil to grease the 12 large muffin cups. (Frequently I put a little greased parchment paper to line the bottom of the cups. This keeps the bottom smooth when removing the muffin from the cup.)
3. In a mixing bowl, combine all the dry ingredients (flours, baking soda, baking powder, salt, and sugar) well.
4. In another mixing bowl, combine the egg, melted butter or ghee, melted coconut oil, yogurt, orange juice, and orange rind. Mix well.
5. Pour the wet ingredient combination into the middle of the dry ingredients, making a kind of well in the center. Then blend quickly.
6. Gently add the raspberries and fold them in. Don’t over mix.
7. Pour the batter evenly into the muffin cups. Fill them about half full.
8. Bake for 15 to 20 minutes, depending on the altitude and the size of your muffin cups. The muffins should be a toasty color when ready.
9. Serve warm with butter or ghee.

Notes:

1. You can use frozen berries. They don’t taste quite as good as fresh, but please make sure to defrost them and drain off any juice before adding them.

2. You can purchase sprouted flours, like garbanzo bean, buckwheat and spelt, at healthy grocery stores. If you can’t find them, you can order them from Blue Mountain Organics.

3. You can use certified organic blue cornmeal. It will have 30% more protein and is
low in carbohydrates. Blue corn has deep blue-purple color rich with anthocyanins and high antioxidants. Blue corn is beneficial as anti-diabetic and anti-cancer. The muffins will be blue if you use this cornmeal.

3. This raspberry muffin recipe is taken from the best-selling, award-winning cookbook/ nutrition book “Raising Healthy Children” by Nancy Addison.

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Tahini Sauce Recipe & Roasted Cauliflower With Tahini Sauce & Raisins Recipe – Gluten-free & Vegan

Nancy Addison — Fri, 07 Jan 2022 16:28:27 +0000

Tahini is a sesame butter/paste, that is popular in Middle Eastern cuisine. “Studies show sesamol, a natural chemical found in sesame seeds and sesame oil, has antioxidant, anti-inflammatory, and anti-aging benefits. Other studies say it also has strong anti-cancer effects. Sesame seeds have more phytosterols than other nuts and seeds, and these plant compounds have been shown to help lower cholesterol.”

Tahini is made of three ingredients: hulled sesame seeds, oil, and often-times salt. Hulled sesame seeds are normally toasted, and then ground to create a smooth, creamy seed butter with a pourable consistency. My daughter Amanda taught me this recipe over Thanksgiving. It is a marvelous way to make leafy greens delectable! You can serve this sauce over any variety of greens you sauté or steam, and it can be served over cooked brown rice or quinoa to make a main dish. Raw vegetables are also good with this sauce. In the photo above, we had raw endives with it as an appetizer. Amanda sprinkled a little turmeric and spirulina on the top as a garnish. This sauce, with some raisins, is scrumptious on roasted cauliflower.* (recipe below)

This sauce is gluten-free, vegan, healthy, savory, simple, rich in protein, and delicious! The tahini sauce with sautéed or steamed greens makes a fantastic dish to serve at special group meals, because it accommodates people with special dining requirements.
This recipe makes about ½ cup. It will serve two people. It is easy to double or triple this recipe. It stores well in an air-tight glass container in the refrigerator.

Ingredients

½ cup of organic, raw Tahini

Juice of half a lemon or lime

Add salt, black pepper, and garlic powder or fresh minced garlic to taste

Note: Use these measurements, if you require specific amounts.

1/8 tsp. mineral-rich salt

1/8 tsp. freshly ground black pepper

1/8 tsp. garlic powder or two cloves of fresh minced garlic

Directions

1. Combine all the ingredients in a small bowl.

2. Pour or spoon over your vegetables of choice.

3. Serve warm

Roasted Cauliflower With Tahini Sauce Recipe

Ingredients

1 head organic cauliflower

organic coconut oil for cooking

mineral-rich salt

1/2 or 1 cup organic raisins

Directions

1. Preheat the oven to 350 degrees.

2. Cut up cauliflower into bit-size flowerets.

3. Coat the cauliflower with coconut oil, sprinkle with salt, and place in a baking dish.

4. Bake the cauliflower for about 20 minutes or until it is soft enough to eat.

5. While the cauliflower is roasting, make the tahini sauce and add the raisins to the mixture.

6. When the cauliflower is ready, remove it from the heat, coat the cauliflower generously with the tahini sauce and raisins.

7. Place this coated cauliflower with tahini sauce back in the baking dish and put it back in the oven for about 3 minutes, until the raisins are soft.

8. Serve warm.

Be sure to add that main ingredient!
The main ingredient is always LOVE!

copyright@nancyaddison2021

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Merry Christmas And Happy Holiday Wishes

Nancy Addison — Sat, 25 Dec 2021 12:36:34 +0000

May all the joys of this beautiful season be yours!

One of my favorite things to do at Christmas time

is to make a warm cozy drink.

Two of my favorite winter holiday drinks are Vegan Eggnog and Cinnamon Chai Tea Latte.
Here are the recipes!

Vegan Eggnog

This is an easy recipe to make and it is vegan and gluten-free.

Ingredients:

1½ c. unsweetened vanilla coconut or hemp milk

1 organic banana

Pinch of nutmeg

1/2 tsp. vanilla extract

1 tsp. raw date sugar or maple syrup (or raw honey – which is not vegan.)

Directions:

1. Place all ingredients in a blender and blend until creamy.

2. Sprinkle a tiny bit of nutmeg on the top of the filled cups for a nice presentation.

Note: This recipe is easy to double.

Serves one to two.

Cinnamon Chai Tea Latte

This is a holiday drink made with Ceylon Cinnamon, which boosts your immune system, aids in digestion, circulation, and helps regulate blood sugar. If you have a froth maker, that is great, if not just use a whisk or fork to mix it with and make it lighter.

gluten-free/vegetarian

Ingredients:

2 cups unsweetened vanilla coconut or hemp milk (milk of choice)

1 tsp. Blue Lotus Rooibos Chai (Blue Lotus Chai – made with organic spices. It’s an instant tea that doesn’t require steeping and it’s gluten-free!)

2 tsp. date sugar or honey (to taste)

A few dashes of Ceylon Cinnamon

½ tsp. vanilla extract

Directions:

1. Put the tea and the sweetener of choice in your cup.

2. Warm your coconut or hemp milk on the stove making it warm to touch, but not too hot.

3. When it’s just warm, add about 1/2 a cup of the milk to your cup. (If you have a frother, use a frother to mix it well or whisk it to blend.)

4. Add the remainder of your milk and sprinkle a touch of cinnamon on top!

5. Serve warm.

Note:

Cinnamon is a spice, and it’s obtained from the inner bark of a few tree species. Research shows that cinnamon can help lower blood sugar, cholesterol, and triglyceride levels in people with Type 2 diabetes. Cinnamon contains antioxidants that create healthier arteries and reduce the risk of cardiovascular disease. Cinnamon can also benefit us with increased alertness and energized senses. Even a teaspoon a day helps tame blood sugar levels.

Ceylon cinnamon is the best cinnamon to use. Cassia, Saigon, and Chinese cinnamon contain five percent coumarin, which is problematic for the liver. Ceylon cinnamon has only .0004 percent coumarin.

It has been a bit of a challenging couple of years for us all.
Let’s raise our vibration and keep our immune system strong.
Please join me in putting on a smile, wherever you are
or whatever circumstances you may be in.

A smile can create health and well-being in your body.
Let’s allow our inner light to shine.

Put a smile on your face,
and let that light shine in your heart.

Holidays can be tough, so I challenge you,
my dearest friends to push through this…
put on some joyful music, smile, dance,
find something positive to think about
(no matter what is around you),
volunteer somewhere,
and be your beautiful, amazing,
incredible, unique, divine self!

Here are a few songs I have been enjoying in 432 HZ,
which is the healthiest tone to help us be in our best health!
If you want to know more about 432 HZ
and why I recommend it, click here to read about it.

The Christmas Song (432 hz) Nat King Cole

Brenda Lee – Rockin’ Around the Christmas Tree (432Hz)

It’s beginning to look a lot like Christmas (432 hz)
Michael Bublé

I wish you a healthy, joyful, loving holiday season!!

Know that I love you, I am grateful for you,
and I have you in my heart now and always.

All my blessings and best wishes,

Love, Nancy

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Pear Bread & Pear Crumble Recipes

Nancy Addison — Thu, 23 Dec 2021 22:35:18 +0000

Pear Bread Recipe

Pear Bread is a delicious fruit-filled bread recipe. It is naturally sweet and full of flavor with fresh pears, cinnamon, vanilla, and nuts. This recipe makes a savory, special breakfast dish for holiday occasions or anytime.

I started making this recipe, because my sweet neighbor kept bringing me lots of pears off her pear trees. They are the harder pear variety that are used mainly in baking recipes.

I use gluten-free flour in the recipe. The tapioca flour helps the flour bind better. You can use gluten-containing flour with this recipe, but you won’t need the tapioca flour if you do use gluten-containing flour.

This bread is wonderful alone, or it also makes an excellent bread to crumble in my baked pear crumble recipe (recipe follows below).

Ingredients

3 large Eggs, room temperature

3/4 cup pure Coconut Oil

1-1/2 cups Raw Sugar (date or coconut is good)

1 teaspoon Vanilla Extract

3 cups Coconut or whole-grain Oat Flour

2 T. Tapioca Flour

2 teaspoons Baking Powder

2 teaspoons ground Ceylon Cinnamon

1 teaspoon Baking Soda

1-½ teaspoons Himalayan or Real Salt

4 cups of Baking Pears, peeled, cored and chopped

1 tablespoon Lemon or Lime Juice

1/2 cup chopped Walnuts or Pecans

Instructions

Preheat the oven to 350 degrees and grease and flour an 8×4 inch loaf pan. You can also line the bottom of the pan with some greased parchment paper.
In a large mixing bowl whisk together eggs, oil, sugar and vanilla extract until well-blended.
In a separate bowl sift together the flour, baking powder, cinnamon, baking soda and salt.
Add flour mixture to the wet ingredients and whisk until just combined.
Toss chopped pears with lemon juice.
Fold the chopped pears and nuts in by hand until just combined and pour into the pan.
Bake the bread for fifty to sixty minutes or until a toothpick comes out clean.
Let cool.

Note:
1. Baking pears are usually harder and less sweet than many of the softer pear varieties. Choose the hardest fresh pear variety for this recipe.

You can also use canned pears if that is all you have available.
Apples and Asian pears can be substituted in this recipe.

Baked Pear Crumble Recipe

Ingredients

4 or 5 large baking Pears (cored, seeded, and sliced in half)

1 stick Butter

1 T. Ceylon Cinnamon

1 T. Nutmeg Powder

1 Pear Bread Recipe baked and ready to use in this recipe.

Baking dishes – 13 x 9 or 14 x 10 will both work well.

Directions

Preheat the oven to 350 degrees F.
Place the large pears in the baking dish and sprinkle with the nutmeg and cinnamon.
Slice the butter in small pieces.
Place half of the small pieces of butter on the pears before baking.
Bake the pears about 20 minutes or until soft.
Remove from heat.
Crumble the cooked pear bread over the baked pears and dot with last half of the butter pieces.
Then warm the bread crumble with baked pears in the oven until warm enough to serve.
Serve for breakfast alone, or you can serve this dish topped with whipping cream or ice cream as a dessert.

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Peach Popsicle Recipe – Gluten-free & Vegan

Nancy Addison — Thu, 19 Aug 2021 15:57:04 +0000

It’s August and it is pretty hot right now in Texas.

August is a good time for fresh, tree-ripened peaches!
With all the fresh fruit available right now, this is the perfect time to make refreshing, home-made popsicles that are vegan, vegetarian, raw, gluten-free and very hydrating!

The great thing about freezing fresh fruit is that it retains the vitamin C in it when frozen.

Ingredients:

1 lb. organic peaches, peeled, pitted, and sliced

1 c. pure mineral-rich water

Juice of one orange

Directions:

Blend all ingredients in food processor until smooth and creamy.
Pour into a popsicle mold and place in freezer until firm.

Variation: Add a banana to the mixture in the food processor and make a sorbet that can be eaten like ice cream without a popsicle mold!

Note: You can use the peach peel for the extra nutrients, but it looks “prettier” without the peel.

Yu can use mango or pineapple instead of peaches.

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Portobello Mushroom Burger Recipe – Gluten-free

Nancy Addison — Sat, 03 Jul 2021 15:03:28 +0000

Many of you may be cooking out this 4th of July. This is a great vegan/vegetarian version to serve plant-based diners. I take a Portobello Mushroom with me when I am going to cookouts and I want to be able to have something plant-based to eat with everyone. (This is one of my favorite savory meals.)

I have made this for many non-vegetarian Texans with success, much to their surprise! This was one of Larry Hagman’s (also known as J. R. Ewing, in the television show “Dallas”) favorite meals. I would make this for him when I was his chef, and he was craving something “meaty,” like a hamburger.

Mushrooms are nutrient-dense and have less calories than meat. They have also been found to prevent cancer.

According to a study conducted by The University of Western Australia in Perth, eating mushrooms daily may reduce breast cancer risk by nearly two-thirds. The study, conducted in China, looked at more than 2000 women, half of whom had suffered from breast cancer. Researchers found the women who ate a third of an ounce of fresh mushrooms every day had lowered their risk of developing a tumor by 64 percent. (1)

Dried mushrooms didn’t have quite the same benefit, but still reduced the risk “by around half.”(2)

It is certainly great to have the reinforcement of knowledge that mushrooms are such a healthy food.

They are a great alternative to meat, because of their meaty texture and flavor.

The quantities here are enough for one person.

Ingredients:

1 large portobello mushroom

3 T. organic coconut liquid amino sauce or teriyaki sauce

1 whole, sprouted-grain hamburger bun or bread (I love the Alvarado Bakery hamburger buns)

¼ cup sliced goat cheese (from goats that are grass-fed and humanely-raised or you can use a vegan goat cheese)

a few leaves romaine lettuce (optional)

tomato slices (optional)

onion slices (optional)

Directions:

1. Brush off mushroom and remove stem.

2. Soak in soy sauce at least five minutes (20 minutes is better).

3. Grill, or bake at 350°F, just until thoroughly warm, making sure it is moist with the amino sauce or teriyaki sauce.

4. Warm or toast bun.

5. Place cheese (if using) on top of mushroom and leave in oven just a couple of minutes.

6. Remove mushroom from grill or oven and place on bun.

7. Place lettuce, tomato and onion on top of mushroom.

8. Place top bun on sandwich.

Variations:

For a vegan version, you can use sliced avocado instead of goat cheese. It’s a really delicious addition to this sandwich.

Source: 1,2, & 3. “Eating mushrooms daily ‘may cut breast cancer risk by two thirds’.” (16 March, 2009). The Telegraph. Click here for the link.

You can find more delicious gluten-free, vegetarian recipes in Nancy’s award-winning nutrition/cookbooks!

Let’s have some uplifting music to cook along with!

Lee Greenwood, US soldiers ‘God Bless the USA’

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this email is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this email for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this email and the use of any products or services related to this email by you DOES NOT create a counselor-client relationship between you Nancy Addison CHC, AADP.. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Full Disclosure: If you happen to purchase anything I recommend in this or any of my communications, it’s possible I’ll receive some kind of affiliate compensation. I only recommend people and programs I believe in deeply, and feel you will get enormous value from.

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Texas Biscuits Recipe

Nancy Addison — Sun, 09 May 2021 12:42:57 +0000

I grew up in Texas with a family of Southern cooks. Biscuits were a favorite bread served with many meals.

Here is an easy recipe. Gluten-free flour works well in this recipe. Biscuits are delicious reheated later, or buttered and broiled.

Ingredients:

1 T. yeast (meant for use with whole-grain flour)
2 T. non-chlorinated warm water
3 T. raw, organic honey or maple syrup
4½–5 c. sifted, whole, sprouted-grain flour (measured after sifting) 3 T. baking powder (aluminum-free)
1 tsp. baking soda
1 tsp. unrefined sea salt
1 c. extra virgin, pure coconut oil
2 c. buttermilk (organic, humanely raised, and grass-fed)

Directions:

1. Dissolve yeast and honey in warm water. Set aside.
2. Sift together flour, baking powder, baking soda, and sea salt.
3. Cut coconut oil into dry ingredients.
4. Combine yeast and buttermilk.
5. Add yeast-buttermilk mixture to dry ingredients.
6. Roll dough out onto floured board. Roll about 1/2-inch thick.
7. Use a biscuit cutter to cut out biscuits. (If you don’t have a biscuit cutter, use the rim of a water glass.) Place biscuits on a cookie sheet right next to each other. Cover with a clean cloth.
8. Let biscuits sit in a warm place about 45 minutes.
9. Bake in a preheated 400°F oven 12–15 minutes. They should be lightly golden brown on the top and bottom.

Note:

1. Biscuits can be placed in a refrigerator or freezer on the cookie sheet, after they are baked. Wrap tightly with plastic or parchment paper and then foil, so they don’t get freezer burn.
Then they can be thawed completely and warmed up in a 350°F oven for 4–5 minutes.

2. You can order organic sprouted flours from Blue Mountain Organics.

3. My mother taught me how to make biscuits, I am sharing this recipe in honor of my mother.

I have resources and recipes in my cookbooks, including “How To Be A Healthy Vegetarian,” 2nd edition.

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Mock Hollandaise Sauce Recipe

Nancy Addison — Sat, 17 Apr 2021 00:20:41 +0000

Many people don’t like eating vegetables. One way to help encourage the enjoyment of steamed vegetables is to add a sauce to them. This adds a richness to the flavor. It also makes some simple vegetables seem very festive.

My mother always served this hollandaise sauce with cooked artichokes. It was one of Papa’s favorite sauces. I like it on steamed broccoli, asparagus, and cauliflower.

This sauce is also good served over poached eggs on English muffins.

Ingredients:

3 Tablespoons Butter

2 Tablespoons Whole, sprouted-grain flour (you can use gluten-free oat or coconut flour for a non-gluten version)

½ tsp. Sea Salt

2/3 cup Milk (you can use coconut milk)

2 Tablespoons Lemon Juice

2 Egg Yolks (well beaten)

Directions:

1. Melt butter in a saucepan, and then blend in the flour and salt.

2. Add the milk and cook with constant stirring over direct heat until the sauce boils and thickens.

3. Remove from heat.

4. Add lemon juice and stir into egg yolks that are in a double boiler.

5. Place the double boiler over boiling water and cook with constant stirring for 2 minutes, until sauce is smooth and thick.
(If the sauce isn’t smooth enough, you can put it in a blender with a tsp. of water and make it smoother.)

6. Serve with steamed vegetables – like asparagus, artichokes, broccoli, and cauliflower

I have resources and recipes in my cookbooks, like “How To Be A Healthy Vegetarian,” 2nd edition.

Medical Disclaimer: Information provided in this recipe/blog is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this blog for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice
because of something you have read in this email.

Information provided in this audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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Health Benefits of Drinking Freshly Juiced Vegetables

Nancy Addison — Wed, 17 Mar 2021 13:13:45 +0000

May the Irish hills caress you.

May her lakes and rivers bless you.

May the luck of the Irish enfold you.

May the blessings of Saint Patrick behold you.

~Irish Blessing

I always think of Saint Patrick’s Day as a day of spring.

I have lots of “Patricks” and red-haired people in my family,

so I personally love this day!

**Try wearing green today, from the inside out!**

**A fresh green smoothie or juice would be delicious and healthy!**

When we consume fresh organic fruits and vegetables, the body doesn’t have to work hard to get the nutritional benefits of the food, and the intense nutrients and living enzymes feed us on a deep cellular level.

The green parts of organic vegetables are a powerhouse of chlorophyll-rich nutrition. Organic green vegetables contain potassium, phosphorus, calcium, magnesium, iron, and zinc, along with vitamins A, C, E, and K, folate, chlorophyll, and micronutrients.

Greens purify the blood, strengthen the immune system, and improve liver, gall bladder, and kidney function. The nutrients in greens can fight depression, clear congestion, and improve circulation, which can keep skin clear and blemish-free. In traditional Asian medicine, the color green is related to the liver, emotional stability, and creativity.

Nancy’s Favorite Green Juice Drink Recipe

St. Patrick’s Day is a perfect time to serve healthy green drinks to your family and friends!

This drink requires a juicer. After juicing, you may want to add a couple of tablespoons of the pulp back into the drink before consuming it, because it can be easier on your stomach, and it will have the fiber you need to absorb any toxins the antioxidants flush out of the cells. (You can also combine these in a food processor, and drink it with the pulp or strain out the pulp.)

Use organic non-GMO ingredients if possible.

Ingredients:

5 stalks celery

1 cucumber

2-3 leaves of your favorite leafy greens

½ lime with skin

1 pinch unrefined sea-salt ( Real, Bolivian Rose, or Himalayan are good choices.)

Directions:

1. Clean your lime and cucumber well and cut in chunks, with the skin.

2. Juice all fruits and vegetables. (Put the lime and cucumber in the juicer with the skins on them. The skins have more nutrients than the inner part of the vegetable or fruit.)

3. Add the pinch of the unrefined, sea-salt before drinking. (This salt actually helps you absorb more of the nutrients in the drink!)

4. Drink within 20 minutes for maximum nutritional benefit.

Notes:

1. If you want to order organic spirulina or chlorella (potent green algaes that are high in complex amino acids and nutrients), you can take it in pill form or buy the powder and add it to your smoothie or juice mixture.
I order mine from the Health Ranger Store. The Health Ranger, Mike Adams, tests everything that he sells, personally, for heavy metals, glyphosate, or other toxins , so I trust the quality of his products.

2. You can also order fresh, organic micro-greens or green broccoli micro-green powder from Poughkeepsie Indoor Organic Gardens! They can overnight them to you. If you put “Nancy” in the discount code box, you will get a 50% discount.

I4.If you wish to
make a green smoothie instead of juicing, I frequently use this organic smoothie mix by Detox Organics. Click here to see the product.

Remember that the Main Ingredient Is Always Love!

The post Health Benefits of Drinking Freshly Juiced Vegetables appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

New Year’s Traditions With Black-Eyed-Pea Recipe (Gluten-free & Vegan)

Nancy Addison — Thu, 31 Dec 2020 22:53:14 +0000

New Year’s Day is here, and many of us will be having a traditional meal that is meant to bring us good luck. I feel like all of us worldwide could use a big helping of that at the moment.

I’m from Texas, and on New Year’s Day, we ALWAYS serve black-eyed peas with our meal, because they are supposed to bring us good fortune!

This tradition began in the southern states after the Civil War. The northern troops, especially those who were serving under General Sherman, would destroy all of the foods, crops, and livestock that they couldn’t carry with them. The crops of “field peas” and corn, which were considered by them to be only good for animal food, were left undestroyed. There were many people in the south who survived the war thanks to the peas and corn that were left, thus giving them a “good luck” reputation. The peas are meant to represent coins.

Mustard greens or collards are usually served with the peas to represent paper money. In the south, corn bread and rice are generally accompaniments to this meal. This tradition has spread throughout the country. The common commercial pea we see today is the California black-eyed pea. It is pale with a prominent black spot. This highly nutritious legume was promoted by George Washington Carver. It was valuable as a crop, because it added nitrogen to the soil. The black-eyed pea is also high in calcium, folate and vitamin A, as well as being a great source of fiber.

The blossoms produce large amounts of nectar, so they are grown in many places where honey is produced. The large amount of pollinators that consume this nectar make the use of pesticides much more strictly regulated. I always suggest buying organically grown foods, when possible. Cooking legumes is really very easy. Many people don’t like to eat legumes, because they think they are hard to digest, and that they produce gas. However, there are a few tricks to cooking that help with the digestibility of the legumes.

Soaking the peas in purified water to sprout them before cooking them helps break down the enzymes and remove the antinutrients (phytic acid) that are present in peas, and also in beans, seeds, legumes, and nuts.

I also add some kombu seaweed and ground-up caraway seeds to my peas as I soak and cook them. The seaweed and caraway seeds help the process to further break down the anti-nutrient enzymes, so the legumes are even more easily digestible. You can add the caraway seeds to the soaking water, and then also keep the seeds when you drain off the water with the peas, and add them to the cooking water.

Since it is the start of a new year, and we definitely want to have the best health possible, here are some of the extra health benefits of adding caraway seeds to your pea, lentil, and bean recipes. Caraway seeds are high in: nutrition, antioxidants, and fiber. They have been found to help with weight loss, digestion, fighting cancer cells, and stabilizing blood sugar.

Always sort, rinse, and drain your black-eyed peas before soaking. The peas will double in volume when soaked and cooked, so measure out one cup of peas to soak, for every additional cup you need and adjust the recipe accordingly. (I measure out one cup of peas to soak for each guest.)

I frequently make a larger amount than I require. In this way, I can freeze the extra (in little glass oven-to-freezer dishes),
to easily enjoy in future meals.

Recipe of the Month

Basic Black-Eyed Peas

Serves 4

Ingredients:
2 c. black-eyed peas
1 small piece kombu seaweed (optional)
1 T. extra virgin, pure coconut oil
½ c. red onion, chopped
2 T. jalapeño, chopped (keep the seeds if you want it hotter, discard the seeds if you don’t want it spicy hot)
1 tsp. unrefined sea salt
½ tsp. ground black pepper
½ tsp ground caraway seeds (optional)

Directions:
1. Soak black-eyed peas, caraway seeds, and kombu seaweed for 12–18 hours or more, in purified water. (You are removing antinutrients (phytic acid) and making the peas more digestible.)
2. Discard soaking water. (You can discard the seaweed now.)
3. Put black-eyed peas and caraway seeds in a large pot, and add enough water to cover peas plus an additional inch. Bring to a boil.
4. Take off the stove and drain water. Be careful not to burn yourself. (This step of changing out the water again is optional, but it does make the beans even more digestible.)
5. Add enough new water to the pot to cover the peas and seeds by about an inch. Add the coconut oil, chopped onion, chopped jalapeños, mineral-rich sea salt, and freshly ground black pepper. (Adjust to your taste, the salt and pepper.)
6. Bring to a boil, then reduce heat and simmer 30–45 minutes, or until the peas are soft.
7. Remove from heat and serve warm.

Notes:
1. If you don’t have time to soak the black-eyed peas and caraway seeds overnight, you will have to cook them a little longer and they may not be as digestible, because the antinutrients (phytic acid) have not been removed. “Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients.” (1) Sprout peas and seeds to remove the antinutrients.

You can sprout them by soaking them in non-chlorinated water for 12–18 hours. Larger peas or beans need longer soaking time to sprout and remove the antinutrients (phytic acid). Pour off the water in which they were soaked.

2. Kombu seaweed can usually be found in the Asian foods area of Healthy Grocery Stores and other food stores. Buy certified organic seaweed. Seaweed contributes many nutrients to any recipe, and also helps break down the enzyme inhibiting in beans, peas, and seeds, so they are more easily digested. (2)

You can discard the kombu seaweed after soaking or cooking. I add kombu seaweed to almost all of my soups and beans when I am cooking them. There are a variety of seaweeds to choose from. (I order mine from New Zealand.) They all have a variety of nutrients in them. Flavors vary. Experiment!

Variations:

1. For a little sweeter flavor, add a teaspoon of raw honey or maple syrup after the pot of beans is removed from the heat.
2. I am from Texas and I love jalapeños. Jalapeños are full of vitamins, minerals, fiber, and antioxidants. Jalapeño seeds can be very hot, so discard the seeds if you don’t want it spicy hot, but keep them if you like your food hot and spicy.

You can use whatever hot or mild pepper is available to you, that you like. You can also use pickled or candied peppers (jalapeños) for a different taste version of this dish. If you want more nutrition from the jalapeños, then add them after you remove the pot from the heat, instead of when cooking, so the enzymes remain alive.

Enjoy a healthy, nutritious New Year’s Day meal with southern, traditional Basic Black-eyed Peas!!

Happy New Year Everyone And Bon Appetit!

Sources:

1. “Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. A. Protease inhibitors (e.g., Bowman–Birk trypsin inhibitor in soybeans (Birk, 1985), which inhibit trypsin, pepsin, and other proteases in the gut, preventing digestion and absorption of proteins and amino acids. B. Phytic acid in the hulls of nuts, seeds, and grains, which has a strong binding affinity for calcium, magnesium, iron, copper, and zinc, preventing their absorption.” https://www.sciencedirect.com/topics/food-science/antinutrients

2. Inactivation Methods of Trypsin Inhibitor in Legumes: A Review – https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.13985

You can find this and other healthy recipes, in my “How To Be A Healthy Vegetarian” Book/Cookbook 2nd edition.

Here is her author page on Amazon. Author.to/nancyaddison

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The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this video, article, book, podcast, website, email…. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This video, article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

For more information about Nancy Addison and her work please visit her website at www.organichealthylifestyle.com

The post New Year’s Traditions With Black-Eyed-Pea Recipe (Gluten-free & Vegan) appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Eating Healthier At This Time Of Year (With A Green Smoothie Recipe)

Nancy Addison — Sat, 17 Oct 2020 16:03:17 +0000

People may or may not be celebrating Halloween this year, due to current events. But if it is celebrated, even on a smaller scale, it is always a good time to think about introducing healthier foods to your and your child’s diet.

We want to protect our children from harm in all aspects of their lives, and a healthy diet is a crucial way of protecting them. The Journal of the American Dietetic Association, published in 1998, showed that children consumed an average of 29 teaspoons of sugar each day, and it is frightening to think how much sugar they can ingest in a single day around Halloween and the holidays.

Sugar breaks down the immune system and stresses the body severely – contributing to diabetes, obesity, tooth decay and a host of other health problems. Anything high in fructose, like high-fructose corn syrup or agave nectar, disrupts the body’s ability to make insulin, as well as being a hormone disrupter.

Halloween, however, allows a parent the unique opportunity to use the spooky theme to make new dishes seem fun and exciting. Did you ever think that green food is the perfect choice for a spooky green ET smoothie?

This wonderful, raw, nutrient-dense green smoothie drink or food can help counteract all the sugar-dense foods they may be eating elsewhere. Children’s organs are forming into their twenties, and the food they eat goes directly into the formation of these organs. Therefore, it is crucial that the foods they eat have a pure, nutrient-dense nature. This makes choosing organic food much more important for children than adults.

Dr. Olree said that when we eat foods that are grown or killed then it is like taking an antibiotic every time you take a bite of food. Question: Would you want to take an antibiotic with every bite? Well, he said that is what we are doing when we eat non-organically grown food.

The food industry uses this herbicide (glyphosate) now to saturate and kill crops like: sugar cane, soy, corn, grains, lentils, oats, beans, cotton, canola, and more, so they can harvest them quicker.

Antibiotics are non-selective. Antibiotics Kill All Life. Our immune system is made of beneficial bacteria. Antibiotics kill all the bad bacteria, but they are also destroying all the beneficial bacteria as well. Antibiotics destroy the beneficial bacteria that comprise our immune system, which is supposed to keep the bad bacteria in check. Ideally, we want a strong immune system made up of healthy beneficial bacteria. So eating organically grown food is important. Non-GMO is not enough, food should be Organic and Non-GMO.

I highly recommend making a healthy, organic, green smoothie as a special treat during Halloween. It can help adjust the bodies’ PH balance, as well as being packed with nutrition, enzymes, and fiber. Drinking something green may sound spooky to you at first, but give it a try; you may be surprised by the taste.

When we introduce new foods, it may taste unusual at first, mainly because you are not used to eating that food. If you stick with it for about 10 days of 2 weeks, this gives your body a chance to develop new taste buds adjusted for this new food. So, if a healthier change of diet is desired, just stay the course and the foods will start tasting better and better.

When adjusting a child’s diet to include better quality food, a helpful method of encouragement can be rewarding them for trying this new food (a few bites at least 10 times or for two weeks). There is a good chance that when those two weeks are over, they may actually like the new food. Gold stars, a special outing, playing a game with them, or a morning of art can be wonderful rewards for children trying new and interesting dishes.

When your child comes down for breakfast on Halloween week, have this green smoothie ready and know that you’re giving them something nutritious and share the experience with them.

It is best to make this drink in a good blender, because it can turn nuts, seeds, unskinned fruit, and vegetables to a liquid more easily. This drink is rich in phytonutrients and vitamin C, so try to drink it within 20 minutes, because the nutrients begin to dissipate after that time.

Iron is more absorbable into the body when vitamin C is present, so if you use baby spinach, this drink will be rich with vitamin C and Iron. In addition, leafy greens, such as the ones in this recipe, are high in protein without the unhealthy effects of many types of meat. Spinach is actually 45% protein!

Recipe for a Green Smoothie

Ingredients

1 cup Leafy Greens (fresh watercress, romaine, red leaf lettuce, sprouts – in any combination and torn into pieces)

1 tsp. Broccoli Sprout Powder

2 Whole Fruits (pear, apple, mango, papaya, pineapple, or combination) chopped into chucks with seeds and stems removed. (You can also use berries)

3 – 4 Dates (pitted and soaked in water to soften)

2 cups Mineral-rich, Non-chlorinated Water (more water can be added to desired consistency)

1 Tablespoon Flax Seed Oil (cold pressed)

1 tsp. Lime or Lemon Juice (freshly juiced and used immediately)

Directions

Put all ingredients in the blender and blend. Serve immediately.

Note:

I order my raw, organically grown broccoli sprout powder from the Indoor Organic Gardens of Poughkeepsie. I put it in my food throughout the day. You can mix it in mashed potatoes, apple sauce, cool soups, hummus, and more. It doesn’t have much flavor, so it’s easy to add this nutrient-dense food to your meals.(Use the code “Nancy” and they will give you a discount. They grow amazing sprouts and they can overnight them to you.)

Why add broccoli sprout powder to your diet?
One study showed that sulforaphane (Broccoli sprouts have high levels of sulforaphane) reduced the size and number of breast cancer cells by up to 75% (https://pubmed.ncbi.nlm.nih.gov/20388854/ )

Similarly, an animal study found that treating mice with sulforaphane helped kill off prostate cancer cells and reduced tumor volume by more than 50% (https://pubmed.ncbi.nlm.nih.gov/20388854/) Studies also found that a higher intake of cruciferous vegetables (like broccoli) may be linked to a lower risk of colorectal cancer.

One analysis of 35 studies showed that eating more cruciferous vegetables was associated with a lower risk of colorectal and colon cancer (https://pubmed.ncbi.nlm.nih.gov/23211939/

To order click here for the website: https://indoororganicgardensofpoughkeepsie.com/

Use the code “Nancy” and they will give you a discount. They grow amazing sprouts and they can overnight them to you.

Have a safe, healthy, and fun October and Halloween!

You can reach her on her website, Organic Healthy Life .com, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Nancy’s universal author page link on Amazon. Author.to/nancyaddison

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Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

For more information about Nancy Addison and her work please visit her website at www.organichealthylifestyle.com

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Texas Vegetarian Chili Recipe – Plant-based & Gluten-free

Nancy Addison — Sun, 27 Sep 2020 19:38:44 +0000

This is an easy, high protein, savory dish.
I made this as a Celebrity Chef at the State Fair Of Texas one year.
Everyone loved it!

You can serve this chili with a sprouted brown rice or even put it into organic
taco shells with some lettuce for healthy plant-based tacos.

Why would you want to sprout your beans or rice? The reason is that, by soaking them and sprouting them, you are removing phytic acid and making the beans more digestible.
To sprout beans (or rice, quinoa, peas, lentils, nuts, or anything else with enzyme inhibitors and phytic acid) soak the beans 12–16 hours or more, in purified water. Then pour off the water, and then cook the beans as you normally would.

I recommend buying organic, non-GMO if possible.

Makes 4 servings.

Ingredients:

3 ½ cups sprouted and cooked kidney beans

2 T. organic, pure coconut oil

1 fresh jalapeno, cored, seeded, minced (the seeds are very hot, so only add them if you wish your chili to be very hot!)

2 red onions, chopped

2 large cloves of garlic, minced

2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)

1 ¼ cups vegetable broth

1 ¼ cup crushed, tomatoes (chopped)

2 T. Chili powder

1/8 tsp. chipotle chili powder (optional, if you like it hot)

½ tsp. unrefined, mineral-rich salt

¼ tsp. freshly ground black pepper

¼ tsp. Ceylon Cinnamon

5 T. fresh cilantro, chopped

Directions:

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.

2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.

3. Add the garlic (minced) and sauté another minute.

4. Stir in the broth, tomatoes, chili powders, salt, pepper and bring to a full boil and cook for 3 minutes.

5. Stir in the cooked, sprouted beans and bring to a full boil again. Then reduce the heat to medium and simmer about 5 minutes.

6. Remove from heat and stir in half the cilantro, and save the remaining cilantro to use as a garnish.

7. Serve warm in bowls, with some grated cheese (you can use plant-based cheese) and a sprinkle of cilantro top.

Variations:

1. Serve with whole, sprouted, cooked and warm rice.

2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

Nancy Addison, celebrity Chef at the State Fair Of Texas.

Nancy Addison, Celebrity Chef At The State Fair of Texas, in the parade.

Nancy’s 7 award-winning books are on Amazon, and are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
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Chocolate Covered Bananas On A Stick – Gluten-free & Vegan

Nancy Addison — Fri, 12 Jun 2020 15:13:15 +0000

This is a fun and healthy recipe to make, as well as to enjoy, that can contribute to lifting your spirits.

Bananas are high in vitamin B6, which helps synthesize feel-good neurotransmitters like dopamine and serotonin, which can lift your mood.

Cacao is a good source of magnesium, which reduces anxiety
and boosts the mood, as well as helps the function of over
300 enzymes in the body. Magnesium is also essential for bone and teeth structure.

You will need to start this recipe the day before or a few hours before you wish to serve them.

You will need some parchment or wax paper to allow them to dry after they are dipped into the mixture. Another option is to coat the bottom of a dish with healthy coconut oil so they hopefully won’t stick to the dish as they dry.

Recipe For Chocolate-Covered Bananas On A Stick

Ingredients

Ripe bananas (the number depends on how many you wish to make.)

Raw cacao nibs or dark chocolate chips (about 1/4 cup for each banana)

Raw, organic coconut oil or avocado oil (Adjust the oil for the amount of chocolate you are melting. I use about ¼ cup of oil to each ½ cup of chocolate.)

Optional: Ground-up Sprouted Nuts, sprouted seeds, or coconut flakes for coating the chocolate bananas (choose what you enjoy with chocolate and bananas.)

Directions

1. Cut ripe bananas in half. Then place a popsicle stick in the flat end of the banana, where it is cut, and slide it halfway up the banana.

Wrap the bananas in parchment paper, then wrap them in foil and freeze them.

If using a ground-up mixture to coat the chocolate-dipped bananas in, place them in separate shallow glass dishes and set aside.
Take some organic coconut oil and start to melt it in the top of a double boiler.

5. Put the coconut oil and cacao nibs or dark chocolate chips in a double boiler and stir them, and melt the mixture until it’s creamy.

6. Take the frozen bananas out of the freezer.

7. Pour the warm chocolate and healthy fat mixture into a small, narrow canning jar or heatproof glass.

8. Then dip the bananas on a stick into the chocolate mixture.

9. If you are using a ground-up coating, roll the moist chocolate bananas in the toppings at this time. (This is optional.)

10. Place them on wax paper or a greased pan to cool.
You can also place them in the refrigerator or freezer to speed up the process.

11. When the chocolate becomes hard, they are ready to serve. Serve them as a fun side dish, dessert, or treat

Variations –

1. You can make smiling faces on your bananas! Be creative!

2. You can also use fruits like sliced kiwi, orange sections, or pineapple slices to dip in the chocolate also! You can do these variations without the stick.

Note:

1. I grind up cacao nibs, chocolate chips, sprouted seeds and nuts in my coffee bean grinder and it makes it easier to melt. You can do it without this, it just takes a little longer.

2. I Avoid and NEVER Purchase “Fractionated coconut oil,” because it is a TRANS FAT. I know they say it’s not, but I don’t believe them. It is molecularly changed and I recommend never using it, even with essential oils.

For more healthy and delicious recipes try some from my 6 cookbook, nutrition books –

International Author’s link for Amazon: Author.to/nancyaddison

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a radio show host, who teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries ( “Eating You Alive”).

You can reach her on her website, Organic Healthy Life, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Here is her author page on Amazon. Author.to/nancyaddison

Nancy’s social media links:

Twitter – Nancygaddison – https://twitter.com/nancygaddison

Linked In – Nancy Addison https://www.linkedin.com/in/nancyaddison/

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My Grandmother’s Carrot Salad Recipe

Nancy Addison — Sun, 12 Apr 2020 17:58:41 +0000

I love this salad because it always reminds me of childhood days at my grandmother’s home. I double the recipe so I can have it handy for easy snacks or as a part of my meals throughout the week. I leave the carrots unpeeled to preserve all of their nutrients.

The bright orange color of the carrots is the beta-carotene, an antioxidant, that gets converted into Vitamin A when we ingest it. Carrots are packed with vital nutrients and health benefits.

Raisins are a good source of carbohydrates for energy. Raisins are also rich in B vitamins, iron, and potassium. This might seem surprising, but compounds found in raisins fight bacteria in the mouth that cause cavities and gum disease.

Ingredients:
1 bag carrots, unpeeled, grated
1–2 c. raisins
¼ c. mayonnaise (Primal Kitchen is one brand I recommend)

Directions:   

Mix all ingredients together and enjoy!

Variations:

1. Substitute ¼ cup orange juice mixed with 2 tablespoons raw, organic, extra virgin, pure coconut oil for the mayonnaise.
2. Add chopped walnuts or pecans to the salad.
3. Substitute chopped dates for the raisins.

I hope you love this recipe!

Please like this post and make a comment

and share this with your loved ones.

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find easy, healthy recipes in Nancy’s books (which are half cookbook). Here is her author page on Amazon. Author.to/nancyaddison

The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle, is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

The post My Grandmother’s Carrot Salad Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Broccoli Lasagna Recipe

Nancy Addison — Thu, 16 Jan 2020 17:20:11 +0000

I love lasagna, and this is one of my favorite dishes to serve when I have company. It is easy to make ahead of time, refrigerate, and then reheat. This looks like a complicated recipe, but it is actually pretty easy. You can buy frozen broccoli and spinach and thaw them, and buy cheeses already grated to make the preparation a little easier. I usually make two or three lasagnas at a time and freeze them. You can buy gluten-free lasagna noodles and they are delicious!

Having these lasagnas on hand makes everything about entertaining so easy. I have had many of my meat-eating friends tell me they absolutely love this lasagna, so it has passed the “non-vegetarian dinner guest test” at my home. And this is in Texas, where that test can be a tough one!

Bake this lasagna in a 13 x 9 x 2 dish.

Serve this with salad and crusty, whole-grain bread.

Ingredients

8 oz. whole, sprouted-grain lasagna noodles
2 eggs (preferably organic, humanely raised, and pasture raised)
1 16-oz. container ricotta cheese (preferably from cows or goats that are grass fed and humanely raised)
2 c. mozzarella cheese (preferably from cows or goats that are grass fed and humanely raised), grated
1 c. Parmesan cheese (preferably from cows or goats that are grass fed and humanely raised), grated
½ c. parsley (fresh), chopped
1 c. red onion, chopped
1 T. extra virgin, pure coconut oil
1 c. mushrooms, sliced
2 cloves garlic, minced
2 c. broccoli, chopped
½ c. baby spinach, chopped
3 c. tomato sauce
1/2 tsp. unrefined sea salt
1/4 tsp. black pepper
dash of cayenne pepper
pinch of garlic salt
pinch of onion powder
1/8 tsp. basil (dried)
1/8 tsp. thyme (dried)
1/8 tsp. parsley (dried)
1/8 tsp. savory (dried)
1/8 tsp. sage (dried)
1 tsp. miso
1/4 c. non-chlorinated water

Directions

1. Preheat the oven to 375°F.
2. Combine cayenne pepper, garlic salt, onion powder, basil, thyme, dried parsley, savory, and sage and set aside.
3. Dissolve miso in the ¼ c. of water and set aside.
4. Boil a pot of water and cook lasagna noodles until al dente. (This means they are soft, but not too soft; there is a tiny bit of hardness to them.) Remove from heat, drain, and set aside.
5. Beat eggs.
6. Combine eggs with ricotta cheese, mozzarella cheese, ¼ cup of the Parmesan cheese, fresh parsley, the herb mixture, salt, and pepper. Set aside.
7. Sauté onions in a large skillet with coconut oil until almost translucent, then add the mushrooms and minced garlic and sauté a few more minutes.
8. Add miso water to the skillet with onion mixture carefully, so it doesn’t splatter.
9. Quickly add chopped broccoli and spinach, and sauté a few minutes. Remove from heat and set aside.
10. In the baking dish, layer the lasagna: Start with 1/3 of the tomato sauce, followed by a layer of noodles, then half of the cheese mixture, spread evenly, then half of the vegetable mixture, spread evenly. Repeat the layers. Finish with the last 1/3 of the tomato sauce and sprinkle the remaining Parmesan cheese over the top.
11. Bake 25 to 30 minutes.
12. Serve warm.

Notes:
1. I love to use roasted tomato sauce with this recipe.
2. Garlic salt can be found in the spice area at the grocery store. You can also simply mince some garlic and add it to some sea salt to make your own.
3. You can use Vegan egg and cheese options. I have resources and recipes for those in my cookbooks, like “How To Be A Healthy Vegetarian,” 2nd edition. 
4. I make this herb mixture in a larger version, store it in a glass jar, and use it frequently in many of my recipes.

By Nancy Addison CHC, AADP

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s award-winning books, which are half cookbook. Here is her author page on Amazon. Author.to/nancyaddison

Medical Disclaimer:Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

The post Broccoli Lasagna Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

A Healthy Recipe For A Healthy Halloween

Nancy Addison — Mon, 07 Oct 2019 11:49:55 +0000

The four-million dollar sugar industry’s Halloween festival could be just the opportunity you’ve been waiting for to introduce new foods to your child’s (or your) diet. Instead of the normal refined sugar and high-fructose corn syrup candies that give their bodies a roller coaster ride, try making them a healthy treat that is also fun. We want to protect our children from harm in all aspects of their lives, and diet is a crucial way of protecting them.

The Journal of the American Dietetic Association, published in 1998, showed that children consumed an average of 29 teaspoons of sugar each day, and it is scary to think how much sugar they can ingest in a single day around Halloween and the holidays.

Halloween, however, allows a parent the opportunity to use the spooky theme to make new dishes seem fun and exciting. Did you ever think that green food is the perfect choice for a spooky Goblin Goulash smoothie?
This wonderful, raw, nutrient-dense green smoothie drink or food can help counteract all the sugar-dense foods they may be eating elsewhere. Children’s organs are forming into their twenties, and the food they eat goes directly into the formation of these organs. Therefore, it is crucial that the foods they eat have a pure, nutrient-dense nature. This makes choosing organic food much more important for children than adults.

Glyphosate, the leading herbicide used on non-organically grown crops, was originally patented as an antibiotic. This saturates the food and kills all life that it is growing in. Dr. Richard N. Olree Jr DC described this non-organic food as eating an antibiotic with every bite, on an interview on Diverse Health Services. He said that when we eat foods that are grown or killed (They use this herbicide now to saturate and kill crops like: sugar cane, soy, corn, grains, lentils, oats, beans, cotton, canola, etc. so they can harvest them quicker.) then it is like taking an antibiotic every time you take a bite of food. Would you want to take an antibiotic with every bite? Well, he said that is what we are doing when we eat non-organically grown food.

Antibiotics are non-selective, they kill all life. Our immune system is made of beneficial bacteria. These antibiotics kill all the bad bacteria, but are also destroying all the beneficial bacteria as well. Antibiotics destroy the beneficial bacteria that comprise our immune system, which is supposed to keep the bad bacteria in check. Ideally, we want a strong immune system made up of healthy beneficial bacteria. So eating organically grown food is important. Non-GMO is not enough, food should be Organic and non-GMO.

I highly recommend making a healthy, organic green smoothie at this time. It can help adjust the bodies’ PH balance, as well as being packed with nutrition, enzymes, and fiber. Drinking something green may sound spooky to you at first, but give it a try; you may be surprised by the taste.

When your child comes down for breakfast on Halloween week, have this green smoothie – Goblin Goulash ready in the fun spirit of the holiday and know that you’re giving them something nutritious and share the experience with them.

Recipe for a “Goblin Goulash” Green Smoothie

Ingredients

1 cup Leafy greens (fresh watercress, romaine, red leaf lettuce, sprouts – in any combination and torn into pieces)
1 tsp. fresh, broccoli sprout powder (see below in notes)
2 Whole fruits (pear, apple, mango, papaya, pineapple, or combination) chopped into chucks with seeds and stems removed. (You can also use berries)
3 – 4 Dates (pitted and soaked in water to soften)
2 cups mineral-rich, non-chlorinated water (more water can be added to desired consistency)
1 Tablespoon Flax seed oil (cold pressed)
1 tsp. Lime or lemon juice (freshly juiced and used immediately)

Directions

Put all ingredients in the blender and blend. Serve immediately.
Note:
I order my raw. organically grown broccoli sprout powder from the Indoor Organic Gardens of Poughkeepsie. I put it in my food throughout the day. You can mix it in mash potatoes, apple sauce, cool soups, hummus, etc. It doesn’t have much flavor, so it’s easy to add this nutrient dense food to https://indoororganicgardensofpoughkeepsie.com/ Tell them or put the code “Nancy” in and they will give you a discount. They grow amazing sprouts and they can overnight them to you.

Have a safe, healthy, and fun October and Halloween!

By Nancy Addison CHC, AADP
copyright@nancyaddison2019

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s award-winning books, which are half cookbook. Here is her author page on Amazon. Author.to/nancyaddison

Medical Disclaimer:Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

The post A Healthy Recipe For A Healthy Halloween appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Eating Healthy When Working Long Hours

Nancy Addison — Sat, 10 Aug 2019 14:50:48 +0000

A question I am asked frequently, because I am a nutrition counselor, is how do I eat healthier, when I am working all the time, and I’m so tired when I get home? Between work, school, events, family, kids, and everything concerning life, it may seem impossible to eat healthily.

Here are my top tips for maintaining your healthy eating and health, while on the go with an over-booked schedule.

Start your day by eating a good nutritious breakfast. Your body needs fuel to function. It’s like a car that requires gas or electricity to function. Your body needs to eat. When we eat early, it revs up our metabolism.

Make a quick smoothie (I have some smoothie recipes in my books), or prepare some toast with avocado, or have some plain, organic yogurt and fruit or granola that you keep available in your kitchen. Eating a healthy breakfast is vitally important for maintaining optimum energy for your whole day.

I can still remember my daughter saying, “I am not leaving without my smoothie!” She knew she felt better, could think more effectively, and could thrive until lunch time (which was late in the day), if she had her power smoothie that I prepared for my family every morning. Invest in the time to do this, because it is well worth the effort. With healthy ingredients, this alone can transform your life.

Another one of my top rules is that if you know you shouldn’t eat it, don’t buy it. Don’t have it in the house or office. I see people with candy and cookies sitting on their desks or in their offices. Sugar or artificial sugar (which is worse), acts like a drug and it will destroy your immune system.

One teaspoon of sugar can shut down your immune system for up to 5 hours. It is also addictive and it takes more sugar each time to satisfy that craving, because you build up a tolerance. The mind is very suggestible, so keep it out of sight and therefore out of your thoughts. I’ve found that it’s much easier to eat in a healthy way if you only have healthy foods from which to choose.

I really don’t believe in snacking, because it makes your body dependent on a constant intake of food. I think this leads to obesity and diabetes, because it never allows the body time to rest or the ability to use its storage of fat that it has put away for extra energy. Try to eat only at meal time.

What we think of as a meal doesn’t necessarily have to be what the advertisers or movies would have us believe. We really need just a small amount of nutrient-dense food, not a huge amount of food with empty calories and no nutrition.

Serving sizes have grown over the years and they really aren’t healthy. My son or daughter would say, mom doesn’t eat hardly anything. But in reality I do eat very well. I eat sitting down, slowly chewing my nutritious food that feeds my body on a deep cellular level. In this way, I feel satisfied and my body gets what it requires to feel energized and healthy.

One thing that works for me is to pick one day in advance to prepare my foods for the week ahead. I buy the ingredients the day before, and then have a day of fun, music, and the creation of my healthy dishes for the week. I find this day of food preparation to be very enjoyable, relaxing, and therapeutic.

If you have family, do it together and share the fun and healthy food preparation! Children learn by watching and they are also more inclined to eat what they help prepare, so get everyone involved! My children now prepare amazingly healthy meals for work, because they learned how when they were growing up.

What I know is that nutrient-dense foods give you more energy, make you feel fuller and more satisfied than nutrient-deficient foods. So, go for the nutrition that feeds the body on a deep cellular level.

The meals I eat are small but nutritious, and they are eaten slowly, and chewed well, without liquids to water down my digestive enzymes. Remember to have your liquids at least 90 minutes after a meal or 30 minutes before a meal, but NEVER with a meal. You need to digest your food fully and completely. If you water down your digestive enzymes and aren’t chewing your food until it’s liquid before swallowing it, then your body won’t be able to digest your food effectively. Digestion-related issues are a major cause of many health problems.

Some healthy meal suggestions:

Combine some slices of apples, pears, peaches, or celery, etc. with some seed or nut butter of choice to have as a light meal.

Cut up some vegetables to use with hummus. This makes a delicious easy and satisfying meal. I cut up cucumber, red pepper, zucchini, squash, mushrooms, and tomatoes, then put them in a good glass container to take with me for meals. Have the hummus separately so they don’t get mushy.

My daughter was telling me about her “jar salads” she is making. You can make salads in large jars and set them in the refrigerator for grabbing another day. Put the salad dressing on the bottom of the jar, then stack your salad ingredients on top of it. I would place things like small whole tomatoes, olives, or radishes, or something not too absorbable on the first layer over the dressing. This way the salad dressing doesn’t make your salad soggy before you are ready to enjoy it. When you are ready for your salad, simply shake it up in the jar and eat it out of the jar, or you can pour it out into a bowl or plate to combine and enjoy.

My son makes his salads for work in transportable containers. He places his dressing in a separate small container to add to his salad later. Use your favorite veggies or greens.

Beware of buying things that are pre-chopped. Many of my clients go for these, but when I show them that they are usually not organic, and are conventionally grown with GMO seeds or glyphosate (an antibiotic used on foods as a drying agent and/or herbicide chemical to kill weeds, but really kills all life), which is one of the main reasons they are having health challenges, they decide to try a different approach.

Most of these pre-cut or pre-prepared meals and foods are NOT organic, have canola oil in them (or other unhealthy ingredients), and are very high price and tough on the budget.

Another thing to be aware of is that when foods are cut, they start to lose their nutrients as soon as they are exposed to oxygen. So, chop them yourself and have control over how long they are cut and if they are organic.

What I do is take them whole and just cut them up as I eat them. I find it’s easy and also slows me down from gobbling my food too fast. I sit and cut a bite at a time and eat it. Take a plate and silverware with you. Eat with dignity. You deserve it.

Make time for yourself and your health. As I mentioned earlier, choose a day to make a large pot of soup, beans, rice, quinoa, stew, lasagna, or pizza to have for meals in the coming week. Make it an event that is fun, with music, candlelight, and family or friends. Put it on your calendar like it is a business appointment with the Doctor, only it is a health appointment with yourself that is going to give you a higher quality of life, more energy, less sick days, and more vitality!

Decide on two to four main dishes you will have for the coming week and cook them on a weekend day or a day you have off from work.

You can get a recipe prepared and use a crock-pot to cook it during the day while you are at work, and have a meal ready when you get home. It can be a marvelous dinner and enough left over to save for another day.

Once you do that, put it into a variety of single serving bowls you can put in the refrigerator or freezer and take out as needed for meals at work, home, or school, etc.

One thing I recommend for everyone, is to make an investment in a set of glass “Oven to Freezer” single or double serving containers with snug fitting lids. This will make your life so easy! Make large amounts of foods, then store them in these containers for using later in stir-fries, side dishes, meals, etc. If you come home late and are tired, take one of these out of the freezer, remove the lid, and put it in the oven to heat it up while you, take a shower, walk the dog, or are going through your mail.
I understand that not everyone has access to a work refrigerator, but many folks do. I recommend utilizing the office fridge and freezer to optimize your diet and keep your healthy foods available for your meals.
Just remember to NEVER use a MICROWAVE to heat ANYTHING! Microwaves destroy the molecular structure of your food and destroy the nutrients. Don’t even heat water in them. “According to US researcher William Kopp, Russian forensic teams observed the following key effects:
People who ingested microwaved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues and a gradual breakdown of the function of the digestive and excretory systems.
Due to chemical alterations within food substances, malfunctions occurred within the lymphatic system, causing a degeneration in the immune system’s ability to protect the body against neoplastic (cancerous) growth.
Microwave exposure caused significant decreases in the nutritional value of all foods studied, most significantly in the bio- availability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that prevent abnormal accumulation of fat).
Heating prepared meats in a microwave sufficiently for human consumption creates the cancer-causing agent d-nitrosodiethanolamine.
Cancer-causing free radicals were formed within certain trace-mineral, molecular formations in plant substances — particularly in raw root vegetables.
Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum.
Microwaving foods alters their elemental food substances, leading to disorders in the digestive system.” (1)

Use a little hot plate to put your warm drink on so you don’t have to reheat it. Try using a little warming oven or toaster oven, or don’t heat it, and eat it at room temperature.

I’ve worked with movie stars, models, CEO’s, doctors, lawyers, etc. Most of them were sick quite often, or had “allergy” problems, autoimmune, cancer, diabetes, heart disease, etc. Once they decided to make their health a priority, and actually started taking control of the quality of their food and what went into their body, their health transformed.

It was usually within a week or two, they had improved quality of sleep, higher amounts of energy, sharper mental focus, and better blood tests, and they became believers.

What goes into our body turns into our cells, our tissues, and our blood. How could our food and drink not affect our overall health and well-being.

So, take control of your life!

I have many wonderful easy recipes in my six cookbooks. I also have a lot of recipes in my blog, and on my Youtube videos, Preparing healthy food is easier than you think.

Oftentimes when I do a pantry make-over, I find out what a person likes to eat, and then we go together on a grocery store shopping trip. We replace their favorite foods with better, more nutritious versions that support their health and well-being.

Let’s turn those tired sick days into energetic healthy days!

You can do this!

It is a choice.

It can be easy, delicious, and fun!

Sources 1: Health Effects of Microwave Radiation — Microwave Ovens by Lita Lee, Ph. D.

http://healingtools.tripod.com/microeffects.html

Nancy Gibbons Addison is an international speaker, who is a certified health counselor, certified in plant-based nutrition, certified raw food chef, certified in Health-Supportive Cooking, and certified in Mediterranean Cooking. Nancy has written award-winning books on health, nutrition and cooking. You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s book, How To Be A Healthy Vegetarian, Diabetes And Your Diet, and Raising Healthy Children.

The information from Nancy Gibbons Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

The post Eating Healthy When Working Long Hours appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Cook And Prepare Organic Beans A Healthier Way

Nancy Addison — Wed, 31 Jul 2019 12:51:23 +0000

Beans are actually seeds from flowering plants in the Fabaceae family. These seeds are classified as legumes. The health benefits of legumes, which most of us know as beans, peas, or lentils, are that they are high in fiber, amino acids (which are the chemicals that combine to create protein), folate (Vitamin B9), zinc, iron, and magnesium.

The health benefits of this type of plant-based food are many. When beans are rich in color, then they are high in antioxidants as well, because the antioxidants are in the color pigment. Black beans have the highest amount of antioxidants. Beans have also been shown to reduce the risk of cancer. Beans can also help stabilize blood glucose levels, because of the high fiber content, which makes them a great food for diabetics. In addition to those postivie health benefits, “people who consume beans may be less likely to die of a heart attack, stroke, or other cardiovascular health problem.” They have also been shown to help lower cholesterol levels naturally.

Beans are highly nutritious when prepared properly. This recipe is vegan and gluten-free. Always buy certified organic, non-GMO beans for the most nutrition and health benefits.

Beans are inexpensive and easy to store. Store uncooked, raw beans in a dark, cool, dry place. Beans are easy to freeze and thaw, so make a large batch and freeze some in small glass freezer to oven containers to use later. Beans are one of my favorite things to add to salads, a stir-fry, or have as a side dish with soup or bread.

Note that one pound of dried beans will yield about 5–6 cups cooked beans.

The optional seaweed in this recipe adds nutrients and helps make beans more digestible.

Ingredients:

1 lb. dried beans (any variety)

Pure water, plus more for soaking and cooking

1 tsp. pure coconut oil

2-inch piece seaweed (optional)

unrefined sea salt to taste

Directions:

Check beans and discard any that are shriveled or discolored. Also, make sure there are no little stones or foreign matter mixed in with the beans.
Sprout the beans, so they are more digestible. Beans have phytic acid that prevents them from being digested easily. Sprouting the beans makes them more nutritious as well as easier to digest.

Soak beans overnight or for a couple of days (depending on size of bean. Large beans need to soak at least 2 or 3 days to sprout.) in pure water. Make sure the dish is large enough for beans to double or triple in size and can hold enough water to cover them by at least two inches. Check them each day and add more water as needed. When you see a tiny split or sprout, they are ready to cook.

Discard the water the beans were sprouted in.
Put the sprouted beans in a large pot and fill with enough new, purified water to cover the beans by about two  Add salt, coconut oil and seaweed, if using. Bring water to a boil.
Reduce heat to a simmer, and cook beans until tender, 45 minutes to an hour, depending on the size of beans. Larger beans will take longer. Add more water if it gets too low and the tops of beans are showing.
Remove from heat and they are ready to eat.

Variation: Add a little extra virgin, pure coconut oil for additional richness.

By Nancy Addison

Nancy’s website is www.organichealthylife.com

If you would like more easy, healthy recipes, you can find them in “How To Be A Healthy Vegetarian,” 2^nd edition, Page 250, by Nancy Addison. It won Best Specialty Cookbook of the Year, 2017-2018, in the Book Excellence Awards.

The post Cook And Prepare Organic Beans A Healthier Way appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

A Healthy Morning Routine

Nancy Addison — Tue, 09 Jul 2019 15:00:00 +0000

Leading nutritionist/health specialist, award-winning author, and radio show host, Nancy Addison talks with her daughter, Amanda (a Civil Rights Lawyer and Yoga Instructor). Having lived in Texas, Africa, Cambodia, China, India, and now New York City, Amanda discusses the components of having a healthy morning routine. They also talk about the challenges of being gluten-intolerant and various ways Amanda makes her life easier, even when she travels. Nancy’s website: http://www.organichealthylife.com

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s award-winning books, which are half cookbook. Here is her author page on Amazon. Author.to/nancyaddison

The information from Nancy Addison, Organic Healthy Life LLC, and Amanda Addison is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

The post A Healthy Morning Routine appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Healthy, Vegan, Gluten-free, Curry Recipe

Nancy Addison — Tue, 03 Jul 2018 02:35:05 +0000

While finishing her law school degree, my daughter Amanda worked with the Office of the Co-Prosecutors at the United Nations Assistance to the Khmer Trials at the Extraordinary Chambers in the Courts of Cambodia, in Phnom Penh. She built cases against leaders of the Khmer Rouge for war crimes.

On a visit to spend the Christmas holidays with her, I studied cooking in Cambodia and Thailand. Amanda took some classes with me and we learned so much. I gained a great appreciation for these spicy dishes. My daughter and I now use curry in many of our home cooked meals. It is amazing how good it is, even in the warm summer season.

Curry dishes are rich and savory. Curry spice powders come from Asia. These spices provide a range of health benefits. One key ingredient is the turmeric. Studies have shown that turmeric can help prevent everything from Alzheimer’s disease to cancer.

This recipe is gluten free, and vegan.

Serves 4

Ingredients:

2 T. toasted Sesame oil or coconut oil

2 to 4 ounces thai yellow curry paste

3 cups of coconut milk

1 red onion, chopped into ½ inch pieces

4 sweet potatoes cut into 1-inch pieces

1 head of cauliflower, cut into 1 inch chunks or flowerlets

1 pound of sliced mushrooms

1 carrot chopped

Tamari – wheat free fermented soy sauce from non-GMO soy or coconut aminos

1 tsp. Turmeric

1 tsp. unrefined sea salt

1 tsp. freshly ground black pepper

Directions:

Heat the oil in a 4-quart heavy pot set over medium-high heat, and when the oil is hot, add the curry paste, oil and onion. Sauté them for 2 minutes, stirring frequently.
Add the coconut milk, and other ingredients to the pot and sauté another 2 minutes.
Reduce the heat to medium-low, cover, and simmer for another 30 minutes, until sweet potatoes and cauliflower are soft. Keep an eye on the mixture and add more liquid if needed.
Taste and adjust seasonings and coconut aminos/soy sauce.
Serve warm with some cooked whole grain, sprouted rice.
This dish can keep well for up to 5 days in the fridge or freeze it and warm it up another day.

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books. Here is her author page on Amazon. Author.to/nancyaddison

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for misuse of this material. This article, website and books are strictly for informational and educational purposes. Nancy Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

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Happiness Is A State Of Mind

Nancy Addison — Sat, 14 Apr 2018 22:16:29 +0000

Everyone seems to always be pursuing happiness, but happiness should come naturally and easily. Happiness is an art, as well as a state of mind. We create this art by taking specific action steps. In each moment of time, we choose what we focus on and what we do. In doing this, we create our own hologram of reality in which we reside. Every second, we are creating our hologram of being and our state of happiness.

Our mindset is vitally important in this endeavor. What we choose to think about is a choice, but oftentimes our mind goes to a default program created from our past experiences. When we allow our mind to go back to past situations, the emotions from those experiences, good or bad, come rushing back to us. They keep us in the past, and prevent us from truly experiencing the present moment in its fullness.

How do we know what our default program is? One way to know this, is to start to notice what our mind drifts to when we are not doing a task. What thought comes up in our mind? That is the default place our mind goes to when it is free to pull up anything it chooses.

When we have a thought (any thought), it carries energy with it and creates pathways in the brain. The more we think about a subject, the stronger that path in the brain becomes.

If we are thinking about past hurts or traumas, then the path can become very strong and quite literally start pulling our mind back to those thoughts, simply because it has created such a strong connection.

To get off the old worn pathway of thoughts and create new more joyful ones, we quite literally have to recognize that our mind is doing this. We must choose to release those old (sometimes negative) thoughts, and refuse to allow them into our present moment and state of mind. In this way, we nurture ourselves by taking a new path, and avoid the continuation of thoughts and emotions from the past that no longer serve us or improve our lives.

Consciously choosing a new, positive, and more present time, thought, and focus can help move our mind away from our old patterns. Each morning, as we awaken, we should choose how to approach that day. We should choose to do it with a cheerful, grateful heart, thankful for all of our blessings. This is a state of being that is positive, and brings forth joy in our lives and the lives of everyone around us.

There are times when we may need to change what we are doing to create a new, higher energy feeling and shift our state of mind. We can take a walk outside, or listen to uplifting music. When we do this, we start creating a higher vibration and get our mind on the present moment. We are making new pathways in our brain that will start to offset the old patterns, by creating newer, stronger, and more positive connections.

It is a choice. It may not always seem easy, but if we concentrate and focus on doing this, it will get easier. Any time we start to do something new, we are creating change. Going for positive change and focusing on positive, present day moments can be a powerful way to create true peace in our hearts. This can help manifest new possibilities for happiness, and unexpected miracles to occur.

Whenever fear or doubt come into our mind or heart, it automatically lowers our vibration and becomes like a vortex leading us onto a downhill slope. Avoiding this can be handled by simply recognizing this, and actually forcing our mind to think of something more constructive. When these fearful thoughts come into our mind, Gregg Braden (an internationally renowned scientist who has combined science and spirituality) teaches that you should say “Not To” and immediately think of something else.

Writing down your worries will get them off and out of your mind. Afterwards, write down all of the miracles, both small and large, that have occurred that day. However small they are, they are going to build your energy in a positive direction and help your mind to focus on the good and positive aspects of your life.

We want to cultivate a daily habit of creating positive change in our lives, and the power of thinking positive thoughts in our mind is a wonderful place to start. As Socrates once said, “What we think about, we become.”

Words can be very powerful. Having a vocabulary that is positive is an effective step in embracing a more joy-filled life. I remember a blind lady that I worked with once, named Milly. She was not wealthy. In fact, she was very challenged financially.

Every time I saw Milly and said hello and asked how she was doing, she would always greet me with a cheerful smile and answer “I am blessed.” It was truly her state-of-being. The other people in our group that I worked with didn’t always feel the same way that she did. But as she attempted to learn new skills in her life to help her maneuver through her life without being able to see, her positive attitude stayed with her and created a truly happy place for her to live in her heart and her world. In addition, it made a happier place for all of us around her.

I also volunteered at the homeless shelter for many years. I was always amazed at the kind, peaceful and happy attitude so many of the people carried with them during the day. It was inspiring and heart-warming. Everyone faces challenges in their life in one way or another. It’s how we choose to respond or react that we can control.

If we choose to respond/react with kindness, love, and peace, then we may just get that back in return. I have found that to be true more times than not. Focusing on the present moment, looking someone in the eye, connecting on a heart level, and responding in a loving way, can transform situations in miraculous ways.

When we choose to have a calm, peaceful, and positive state of mind, happiness can truly be a state-of-being.

Nancy Addison is an educator, best-selling author, international speaker, healthy chef and radio show host. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, and CBS. You can sign up for Nancy’s free monthly newsletter on her website http://www.organichealthylife.com,

Nancy Addison’s 6 international award-winning books can be seen on her author page on Amazon. Here is the link: Author.to/nancyaddison

To view Nancy’s privacy policy, click here.

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Protein Facts And Myths For Amazing Health

Nancy Addison — Tue, 26 Dec 2017 18:00:00 +0000

Leading health specialist, best-selling, international award-winning author, and radio show host, Nancy Addison discusses protein and complex amino acids. She expands on why and how vegetarian protein is an optimum choice for health, well-being and longevity. She talks about how you can choose the best proteins for your health, and how to prevent diseases like diabetes, cancer or heart disease. Nancy also gives some recipe suggestions.

Nancy’s Website http://www.organichealthylife.com You can find her 6 Award-Winning Books on Amazon- Here is the link: Author.to/nancyaddison

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Healthier Holiday Food

Nancy Addison — Sat, 02 Dec 2017 13:33:58 +0000

I love the tradition of sharing a meal with family and friends during the holidays.

Holiday foods often involve a number of rich, savory foods, creamy dips and fried foods. And yet, these foods don’t always make our body feel at it’s best. So, here are a few ingredient or food choice tips that can make our dishes healthier to share with beloved family and friends.

A potato dish can be made with sweet or purple potatoes in place of white potatoes. Use a high quality, organic butter, or use organic ghee or coconut oil as the healthy fat for mashed potatoes or when baking fries. Sweet potatoes are delicious and high in fiber and beta-carotene.

For a healthy stuffing, try making one with organic sprouted rice or even wild rice. Then, bake your stuffing in a separate dish instead of cooking it inside the turkey (where it can absorb a high amount of high saturated fat from the meat.) Also, use vegetable broth in place of chicken broth. Doing both of these things allow the vegetarian or vegan diners to be able to enjoy that dish as well.

When making cornbread stuffing, purchase the non-GMO, organic cornmeal (which is free of the bT toxin). If you are feeling brave, try using blue cornmeal, which is about 30 percent higher in protein and has more zinc and iron than white or yellow corn.

When preparing creature foods, try using a little orange juice and coconut oil to add moisture, and try baking it instead of frying it. If you are baking, frying or sautéing anything, use organic, pure coconut oil in place of lard, vegetable oil or a trans-fat like Crisco. It handles heat well and has fantastic health benefits.

For other types of animal, fish or fowl, you can grill, broil, or sauté them in a little coconut oil. After you remove them from the heat, you can drizzle some pure, organic, extra virgin olive oil on them and serve with lemon juice or a lemon juice vinaigrette. When dining, choose skinless, white meat pieces, and then add just a tiny bit of gravy.

Now for dessert, try making a pumpkin pie! You can make a whole sprouted grain crust yourself or you can find a whole grain ready-made crust at the store, and make my cashew crème recipe as the whipped cream for the topping. (Recipe is on page 185 in my award winning cookbook, How To Be A Healthy Vegetarian, 2nd edition.) I also love having a simple pitted date as a sweet treat or dessert. It’s just fruit, and it is a healthier choice.

Try using non-dairy milk in your recipes or for your coffee creamer. If you want it to be sweeter, blend the milk (like the unsweetened, vanilla coconut or hemp milk) with a little extra added vanilla or maple extract in a blender and add some pitted dates (I soak them in water to make them softer, so they will crème up easier) and voilà! You have a healthier version of a sweet, holiday creamer for your coffee or desserts.

When making or serving snacks, try an easy dip option such as a healthy high-protein hummus or nutritious guacamole. Cutting some cucumber, red bell pepper or celery to use as the dipping chips is also a great choice! If you want to serve crackers or chips, try using a whole grain, sprouted, organic version or an organic sweet potato chip or cracker. (Late July is a good brand for chips and Mary’s Gone Cracker’s is my favorite cracker these days.)

For additional snacks that are easy for travel or on the go, try combinations of organic, sprouted nuts, sprouted seeds, olives, pitted dates, raisins, dry fruits, kale chips and coconut chips.

Here are some easy substitutions I use frequently: 1. unsweetened cashew yogurt in place of sour cream, 2. hummus or mashed avocado instead of mayonnaise for sandwiches, 3. unsweetened vanilla coconut, hemp or cashew milk in place of dairy.

With these ingredient substitutions, you can still eat all the delicious flavors you love while enjoying a number of health benefits.

In this way, you can feel and look your best as holiday activities continue on into January. Instead of regretting what you ate, you will glow with radiant health as you welcome the New Year of 2018!

If you like this information, you may like Nancy’s free monthly Newsletter.

Sign up for it in the banner of this website or her #1 best-selling, award-winning cookbooks!

Click here to view her books on Amazon.

Like this article and leave a message! Join in the conversation!

If you like this information, you may be interested in my award-winning books:
1. Diabetes And Your Diet (Winner, “Best Health Book of the Year, 2017” of the International Book Awards)

2. How To Be A Healthy Vegetarian (second edition, Winner for “Best Specialty Cookbook of the Year,” 2017, Book Excellence Awards and Winner for Best Diet and Nutrition Book of the Year, 2017, by the Beverly Hills Book Awards!)

Raising Healthy Children, It is a cookbook and a health book. It was a double winner this year. It won Best Parenting Book of the Year and Best Family Book of the Year, 2017 in the International Book Awards.

Lose Weight, Get Healthy & Never Be On A Diet Again! (Finalist in the International Book Awards)

Feeding Tube Recipe For Optimum Health, and Co-Author of Alive & Cooking; An Easy Guide To Health For You And Your Parents

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

The post Healthier Holiday Food appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

“How To Be A Healthy Vegetarian,” 2nd Edition, By Nutritionist & Chef, Nancy Addison, Double Winner In The BEVERLY HILLS INTERNATIONAL BOOK AWARDS® – First Place Winner In Two Categories!

Nancy Addison — Mon, 27 Nov 2017 16:13:55 +0000

How To Be A Healthy Vegetarian, Second Edition

Author receives national recognition through the FIFTH ANNUAL

BEVERLY HILLS INTERNATIONAL BOOK AWARDS® Awarded First Place Winner in Two Categories!

Dallas, TX, (November, 2017) – The FIFTH ANNUAL INTERNATIONAL Beverly Hills IBook Awards® recognized “How To Be A Healthy Vegetarian, “ Second Edition, By Nancy Addison, As A Double Winner. Winner for Best Diet And Nutrition Book and Best Health Book of the Year!

The competition is judged by experts from all aspects of the book industry, including publishers, writers, editors, book cover designers and professional copywriters. They select award winners and finalists based on overall excellence.

“How To Be A Healthy Vegetarian, ” the Second Edition, By Nancy Addison is a non-fiction book which addresses diet, nutrition and cooking with a plant based diet.

This is not the only award this fantastic book has received. How To Be A Healthy Vegetarian, 2nd Edition, also won “Best Specialy Cookbook” in the Book Excellence Awards, 2017- 2018, as well as 5 other awards!

The plant-based diet is the healing diet. Whether you are a vegetarian or someone who just wants to be healthier, when you add more plant based foods to your diet, your health is going to benefit. Nancy’s book is “How To Be A Healthy Vegetarian.” Nancy’s book has nutrition facts and information that would benefit anyone (with lots of helpful information for people with cancer, diabetes, frequent illnesses or weight loss and weight control problems); over 115 simple gourmet, organic recipes (everything from raw, vegan to vegetarian); cutting edge information on soy, protein, fats, sugars; helpful shopping information; fantastic natural remedies (for healthy hair, sleeping problems, foods to help alleviate stress or boosting your libido), how to your boost immune system, stress management, organic nutrition facts, nutritional supplements recommendations, organic gardening tips, and resources! It is easy to understand and a great resource for anyone who is looking to live a healthier lifestyle.

“Best Health and Nutrition Book of this Century!”

“How To Be A Healthy Vegetarian“ second edition, is an excellent book. Having had the opportunity to assist and promote health and nutrition with world-class athletes over the last 25 years; it is my opinion that Nancy Addison’s book is a formula for high-level performance in our daily lives. I can’t imagine a more informative book for the person looking to improve their health. Nancy is one of the best nutrition experts I have ever met. What you put on the end of your fork is more powerful medicine than anything you will find at the bottom of a pill bottle.”

– Gary L. Massad M.D. First National Corporate Medical Director and founder of Occupational Health Centers in America. Attending physician to the Iron Man Hawaii; Attending Physician, United States Triathlon Association; Attending Physician United States Tae Kwon Do Association, Attending Physician United States Cycling Federation.

“We are so proud to announce this book as a winner in this, our fifth year,” said awards sponsor Ellen Reid.

For more information please visit:bhbookawards.com

This book has won over 8 Awards! This nutrition-packed book for vegetarians or vegans, or people who wish to be healthier, is an easy guide to health for anyone who needs to restore or maintain their health. Whether you want to be a vegan, vegetarian or just want to get healthier, this is an easy guide to learn the steps to maneuver your way through all the misinformation out there about health, nutrition, or cooking.

Nancy cuts through the myths and misinformation and makes this easy to understand.

“How To Be A Healthy Vegetarian” (Second Edition) by Nancy Addison

Organic Healthy Lifestyle Publishing

978-0-9961085-5-3

To view my book on Amazon: How To Be A Healthy Vegetarian, Second Edition – Universal book: myBook.to/vegetarianbook

How To Be A Healthy Vegetarian (second edition, Winner for “Best Specialty Cookbook of the Year,” 2017, Book Excellence Awards and Two-Time Winner for “Best Diet and Nutrition Book” and “Best Health Book” of the Year, 2017, by the Beverly Hills Book Awards, and Winner of the Best Health And Wellness Book, by the Green Book Awards, 2018.

Nancy’s nutritional information is cutting-edge and easy to understand. Her approach is preventative and deliciously gourmet all at the same time.

Addison’s book is for anyone who wants to live a healthy lifestyle on a plant based diet. Even people who shy away from anything green can benefit from reading this book. Addison’s stories make her book entertaining while providing beneficial health information. Each delicious recipe provides guidance for optimal health.

Addison is a Dallas native and raised her two children on an organic, whole-grain, vegetarian diet.

Nancy Addison is available for interviews and appearances. For more information, please visit www.organichealthylife.com, find Nancy on Facebook, LinkedIn, Instagram, and YouTube and follow her on Twitter @nancygaddison. Contact Nancy at Nancy@organicheatlhylifestyle.com

To order her award-winning book, here is the universal link on Amazon: myBook.to/vegetarianbook

Leave a comment, and like this page, and join the conversation!

The post “How To Be A Healthy Vegetarian,” 2nd Edition, By Nutritionist & Chef, Nancy Addison, Double Winner In The BEVERLY HILLS INTERNATIONAL BOOK AWARDS® – First Place Winner In Two Categories! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Ideas For Healthy Kids Snacks That Your Kids Will LOVE!

Nancy Addison — Mon, 13 Nov 2017 22:07:09 +0000

Eating a well-balanced diet is always a good choice for anyone, but it’s especially important for children. Their organs are still forming. What they eat is what becomes their blood, tissue, and cells. Because of this, a high nutrient-rich diet, including healthy kids snacks, is highly recommended.

Ideas For Easy, Healthy Kids Snacks

Some of the best healthy kid snacks you can eat are simply organic fresh fruits or vegetables. Wash them carefully and cut them up into bite-sized pieces. One idea you can prepare ahead of time is to place about half a cup of orange slices, grapes, raisins, pitted dates, celery sticks, or carrot sticks, etc. into small snack containers or ziplock baggies. You can snack on them at home, or grab them quickly on your way out the door for healthy snacks throughout the week. It is so much easier when they are ready to go!

Raisins and pitted dates are both good sources of carbohydrates for energy. Dates are an excellent source of potassium, sulphur, iron, and magnesium. Raisins are also rich in B vitamins, iron, and potassium. This might seem surprising, but compounds found in raisins fight bacteria in the mouth that cause cavities and gum disease.

Smoothies are another easy, delicious way to get intense nutrition.
Preparing them with the proper amount of healthy fats, super foods,
and protein will make them nutrient-dense and full of vitamins and minerals.

Hummus is a high-fiber, protein-rich food that is easy and inexpensive to make or buy. I make mine with a variety of beans. Hummus goes well with whole-grain, gluten-free crackers, chips, cut-up vegetables, (such as red bell peppers or sliced cucumbers), pita chips, etc. I also use hummus as a sandwich spread. It is a delicious, high-protein staple to keep around for emergency snacks or meals.

Avocado or guacamole is another nutrient-dense, healthy dip or sandwich spread you can serve with cut-up veggies, crackers, or chips. My grandson has mashed up avocado as baby food, for a whole meal and loves it. An avocado is a kind of perfect food. The avocado is a great source of potassium, Vitamin K, B, C, and E. One avocado has around 4 grams of protein. The avocado is also a great source of mono-unsaturated fat, which is considered a good fat. Healthy fats provide the body with energy, and support brain function.

I frequently take raw, freshly-washed green beans or raw okra, and rub
or sprinkle unrefined sea salt on them to make a great snack! Green beans have an insulin-type effect on the body, so they make particularly good snacks for anyone who has to be concerned with regulating their blood sugar. Raw okra is really delicious eaten raw.

Be sure to wait until right before you eat them to put the salt on them, as the salt will make the foods soggy if put on too early, or stored too long. I also keep a tiny bag or container of mineral-rich, unrefined sea salt in my purse to use when dining out. Fruits and vegetables can taste more delicious, and the body will actually absorb more nutrients (like potassium) from the food when mineral-rich salt is added. Always AVOID the white, refined salt.

Some children really crave crackers or chips. I have found some new chips and crackers that are made with sprouted, organic seeds, nuts, grains, etc. without canola oil or vegetable oil.

I do not buy or recommend foods made with canola oil (a GMO product), or vegetable oil. Most vegetable oils, the ones that don’t list the ingredients, will contain cottonseed oil, which is not a food (and in my opinion, should not be allowed in food products), and can be toxic from the high levels of glyphosate sprayed on the crops. Most cottonseed is not organically grown either. So, I recommend taking your reading glasses and checking the ingredients label on the back of the package, to make sure to avoid these ingredients.

Also, they have recently come out with some new, delicious, healthier types of chips that are made with sprouted seeds, vegetables, potatoes, grains, and nuts. One of my favorite brands of chips is called Late July. Just be sure to look for organic, non-GMO, sprouted, multi-grain chips.

Now, if you are buying gluten-free chips, make sure there isn’t a huge amount of sugar in them. One teaspoon of sugar can shut down yours and your child’s immune system for 5 hours. It is so important to always check the sugar content in your foods. Also, the type of sugar is important. Sucrose and fructose, as an added sugar (not in a fruit naturally), can affect your health in dramatic ways. Fructose, for instance, affects the way your body makes insulin, which can contribute to diabetes.

In addition, high levels of fructose added to products can actually make the “insulin” hormone tell cancer cells to use it as food. This will make the cancer tumors accelerate their growth. A fructose like high fructose corn syrup or agave, (which has higher fructose than high fructose corn syrup), is too high a sugar for our body to handle in a healthy way.

Fructose that is added to foods can also make the body create plaque in the arteries, causing heart disease problems. Having natural fructose in fruit is healthy, but added sugar can cause all kinds of health-related problems. Always be on the lookout for sugar in processed foods and try to avoid them.

Always be careful to avoid artificial ingredients and additives like dyes, flavorings, growth hormones and antibiotics (given to animals), and toxins from the ocean or environment (as in fish). They can be toxic to you and your child.

In 1994, researchers found that 73 percent of children with ADHD responded favorably to an elimination diet that included removing artificial colors.

Increasingly since the 1960s, more people have come to depend on processed foods that contain colored dyes.

Many foods such as juices, soft drinks, candy, gelatins, breakfast cereals, baked and snack foods, salad dressings, frozen desserts, and even food you wouldn’t normally suspect, such as pickles or fresh produce, are coated in dye to make them look more pleasing.

Recently, a study by Purdue University showed some alarming things. “Until now, the amount of neurotoxic chemicals used in specific foods was a well-kept secret,” said CSPI executive director Michael F. Jacobson. “I suspect that food manufacturers themselves don’t even know. But now it is clear that many children are consuming far more dyes than the amounts shown to ’cause behavioral problems in some children.’ The cumulative impact of so much dyed foods in children’s diets, from breakfast, lunch, dinner, and snacks, is a partial reason why behavioral problems have become more common.”

“In 2011, the FDA acknowledged that food dyes (and other ingredients) cause behavioral problems in some children, but it has done nothing to protect children. Still, mounting public concerns about dyes has spurred several major companies to remove dyes in some of their foods. Kraft has removed food dyes from some child-oriented varieties of its Macaroni & Cheese, but not the most popular one. General Mills has removed dyes from Trix and Yoplait Go-Gurt yogurts. Chick-fil-A removed Yellow 5 from its chicken soup. Frito-Lay has removed dyes from Lay’s seasoned and kettle-cooked chips, Sun Chips, and Tostitos. Pepperidge Farm has removed dyes from its Goldfish Colors crackers.”

That doesn’t mean they have removed the dyes from other products, or that they have removed all the other harmful ingredients that may be in them, so please be aware of this. (I expand on this, and how it can affect your child’s brain health, as well as their behavior and physical growth in my award-winning, #1 best-selling book/ cookbook, “Raising Healthy Children.”)

If you are concerned about pesticides or the high cost of organically grown food, you can check out the list created by the Environmental Working Group, and their list of the worst foods that tested highest for pesticides. They call them the Dirty Dozen. They list them from worst to least. Some of the most toxic are: strawberries apples, celery, peaches, spinach, imported nectarines and grapes, sweet bell peppers, potatoes, blueberries, lettuce, kale and collard greens.

The clean fifteen list of fruits and vegetables that had the lowest amount of pesticide residue were onions, sweet corn, pineapples, avocados, asparagus, sweet peas, mangoes, eggplant, cantaloupe, kiwi, cabbage, watermelon, sweet potatoes, grapefruit, and mushrooms.

Also, what we give our children as comforting food, when they are sick or hurt, will be their “comfort food” in the future. They will crave those foods if they are having a tough or emotionally challenging time. It will remind them of the love they felt when you were giving it to them. So, if you want your child reaching for ice cream or high sugar cookies when they are older and having an emotionally challenging day, or if they are trying to avoid obesity, diabetes or cancer, be careful to choose healthy foods for them at all times. They will be grateful to you later in life.

I would give my children things like vegetable soup or healthy smoothies at those times. Thankfully, those are their comfort foods today, and they don’t have any weight or health problems.

In conclusion, fresh, organic whole food is best for a healthy kid snack, and if that is what they are eating, then that is what their tastes buds will adapt to love. Also, they watch what we do and eat. They may not always listen to us, but they will copy what we do. So, setting the example is of the utmost importance.

If you like this information, you may be interested in my award-winning book: Raising Healthy Children, It is a cookbook and a health book. It was a double winner this year. It won Best Parenting Book of the Year and Best Family Book of the Year, 2017 in the International Book Awards.

Here is one of my favorite recipes for you.

Recipe for a healthy kids snack

Guacamole

Vegan/vegetarian/raw/gluten-free

Serves four.

I’m from Texas, and I love to eat guacamole. I use it as a dip or sandwich spread for meals, a healthy snack or appetizer. I always make it fresh and use it immediately.

I estimate 1 an avocado per person.

Ingredients:

3-4 avocados, peeled, pitted and mashed.

1 small tomato chopped

1 tsp. sweet red onion, finely grated

1⁄4 cup chopped cilantro

1 T. fresh lemon juice

1⁄2 tsp. unrefined sea salt

Directions:

Mix all ingredients together well.
Serve with healthy, organic cut up veggies (like sliced  cucumber or red bell pepper) as the dipping chips, or multi grain, organic gluten-free tortilla chips.

Note: If you are not using immediately, place in container and put a piece of wax paper over the top. Seal it in a way that will not allow air to touch the surface. Store in refrigerator in an airtight container. Will keep about 1 day.

Leave a comment and join the conversation about healthy kid snacks!

If you like this information, you may be interested in my award-winning books:
1. Diabetes And Your Diet (Winner, “Best Health Book of the Year, 2017” of the International Book Awards.

How To Be A Healthy Vegetarian (second edition, Winner for “Best Specialty Cookbook of the Year,” 2017, Book Excellence Awards and Winner for Best Diet and Nutrition Book of the Year, 2017, by the Beverly Hills Book Awards!)
Raising Healthy Children, It is a cookbook and a health book. It was a double winner this year. It won Best Parenting Book of the Year and Best Family Book of the Year, 2017 in the International Book Awards.
Lose Weight, Get Healthy & Never Be On A Diet Again! (Finalist in the International Book Awards)
Feeding Tube Recipe For Optimum Health
Co-Author of Alive & Cooking; An Easy Guide To Health For You And Your Parents

Leave a comment and join the conversation!

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

The post Ideas For Healthy Kids Snacks That Your Kids Will LOVE! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Feeding Tube Recipe For Optimum Health

Nancy Addison — Sat, 15 Jul 2017 00:23:45 +0000

Feeding Tube Nutrition This is a practical guide for creating a healthier formula for the feeding tube. In this book, you will learn how to make better food choices to create radiant health for your loved one who is on a feeding tube program.

Proper nutrition is required for the body to stay healthy and strong. If you’re unable to eat and it’s hard to swallow food, you may need a feeding tube, which is called percutaneous endoscopic gastrostomy or PEG for short, in medical terminology.

The tube is surgically inserted into your stomach, and is used to provide food, liquids, and/or medicines.

Even with a feeding tube, it is possible to get the essential nutrients needed for healing, creating a strong immune system, and maintaining body weight. A healthy diet includes proteins, fats, carbohydrates and optimum hydration. They are all important components and work together like a symphony in the body.

Depending on the situation, when someone gets a feeding tube, you will need to learn some new skills, including how to use and care for the tube..

Adapting to this process may take a little time and patience, but before you know it, you will get accustomed to doing this, and will do it easily and accurately.

As you start on this program, you will need to focus and concentrate on what you are doing and be faithful in the fundamentals of keeping the equipment clean.

Just remember that obtaining optimum nutrition can be one of the most important parts of maximum health and healing for a radiantly healthy life.

By Nancy Addison

Click here to order your copy today!

Leave a comment or question! Join in the conversation!

Limits of Liability and Disclaimer of Warranty

Warning & Disclaimer

The purpose of this website, articles, videos, podcasts and all information is to educate and entertain. The author and publisher do not guarantee that anyone following these techniques, suggestions, tips, ideas, or strategies will become successful. The author and publisher shall have neither liability nor responsibility to anyone with respect to any loss or damage caused, or alleged to be caused, directly or indirectly by the information contained in this book.

The post Feeding Tube Recipe For Optimum Health appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Gazpacho Recipe

Nancy Addison — Mon, 12 Jun 2017 23:52:35 +0000

It is a meat-free Monday! So, let’s have some healthy, vegan, gluten-free, raw gazpacho soup!

I’m sharing this easy Italian recipes from my book, “Diabetes And Your Diet, Winner for Best Health book of the year (2017-2018), in the International Book Awards.

It’s always a great time to have a cool, refreshing meal made with fresh, organic garden veggies!

Gazpacho

Ingredients

3 large tomatoes (diced)
1 red, yellow, or orange bell pepper (seeded & diced)
1⁄2 cucumber (diced)
1⁄4 cup raw cold-pressed flax or hemp oil
2 cloves garlic (minced)
3 sundried tomatoes (soaked in pure water until soft)
2 drops of plain liquid stevia (optional)
Pinch of black pepper
Pinch of cayenne pepper
Pinch of turmeric
Unrefined sea salt to taste

Directions

1. Blend all ingredients in a blender until creamy.
2. Serve at room temperature or slightly chilled.

Environmentally minded? You may like these stats:

If everyone went vegetarian for just one day, the U.S. would save:

â—100 billion gallons of water, enough to supply all the homes in New England for almost 4 months;

â—1.5 billion pounds of crops otherwise fed to livestock, enough to feed the state of New Mexico for more than a year;

â—70 million gallons of gas — enough to fuel all the cars of Canada and Mexico combined with plenty to spare;

â—3 million acres of land, an area more than twice the size of Delaware;

â—33 tons of antibiotics.

If everyone went vegetarian just for one day, the U.S. would prevent:

â- Greenhouse gas emissions equivalent to 1.2 million tons of CO2, as much as produced by all of France;

â— 3 million tons of soil erosion and $70 million in resulting economic damages;

â—4.5 million tons of animal excrement;

â— Almost 7 tons of ammonia emissions, a major air pollutant.

According to Environmental Defense, if every American skipped one meal of chicken per week and substituted vegetarian foods instead, the carbon dioxide savings would be the same as taking more than half a million cars off of U.S. roads. See how easy it is to make an impact?

Bon Appétit!

To view my healthy cookbooks, go to: http://www.organichealthylifestyle.com/

Leave a comment and join the conversation!

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“How To Be A Healthy Vegetarian” 2nd edition, is a Winner In The International Book Awards In 2016!

Nancy Addison — Mon, 13 Mar 2017 22:16:16 +0000

Nancy cuts through the myths and misinformation and makes this easy to understand.

I just found out that my book, “How To Be A Healthy Vegetarian” 2nd edition, is a winner in the International Book Awards. I didn’t even realize it!

Health: General Health Catagory

“How To Be A Healthy Vegetarian” (Second Edition) by Nancy Addison

Organic Healthy Lifestyle Publishing

978-0-9961085-5-3

To view my book on Amazon: How To Be A Healthy Vegetarian, Second Edition – Universal book: myBook.to/vegetarianbook

Here is the link: http://www.internationalbookawards.com/2016awardannouncement.html

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Super Breakfast Smoothie Recipe For Optimum Health

Nancy Addison — Sun, 12 Mar 2017 13:37:35 +0000

Smoothies can be a symphony of nutrients and fiber! Try this easy, delicous smoothie recipe for optimum health. You can have smoothies as a meal or a snack, or freeze them in popsicle molds and have them as a healthy desert.

I put healthy fat in my smoothies, because my research shows that healthy fat gives us energy, supports our brain health, and helps our body absorb nutrients in fruits and other food more effectively.

Chew on a bite of blueberry or cherry right before you have a smoothie, because it will help prepare your body for digestion.

Serves: One.

Ingredients

1 tbsp. coconut oil

2 tbsp. cold-pressed hemp or flax seed oil

1 scoop Protein Powder (Garden of Life is a good choice, or freshly ground, sprouted hemp seeds.)

2 tbsp. raw organic sprouted seed or nut butter

1-2 tsp. coconut probiotics (from refrigerated section of the grocery store)

1 banana with the skin (Clean the banana, cut off the ends, and cut it into chunks before putting it into the blender. The skin has more nutrients in it than the banana and is high in fiber.)

1 cup berries (cherries, strawberries, wild blueberries or berries of choice)

1 1⁄2 cups organic, vanilla, non-dairy, unsweetened milk (coconut or hemp work well)

Directions

Blend in blender until smooth and creamy.

Drink within 20 minutes for optimum nutrition.

If you like this recipe, you may like my healthy, nutrition based award winning, #1 best-selling, award-winning cookbooks: “Diabetes and Your Diet” and “How To Be A Healthy Vegetarian,” 2nd edition, “Raising Healthy Children,” and “Lose Weight Get Healthy And Never Have To Be On A Diet Again!” Click here to view my books on Amazon.

Leave a comment and join the conversation!

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Cherry Smoothie Recipe

Nancy Addison — Wed, 08 Feb 2017 13:35:41 +0000

This delicious recipe is a great way to start your day with a nutrient rich meal that is quick and easy.

Ingredients:

1 banana (with skin)

1 ½ c. fresh or frozen cherries, pitted

2 c. alternative milk of choice (unsweetened, vanilla hemp or coconut milk are good choices)

1 tsp. raw, organic, pure, extra virgin coconut oil

1 tsp. cold pressed, raw hemp or flax seed oil

1 scoop vegan, organic, protein powder (I use the Prime My Body brand.)

1 T. probiotics – (liquid form, in refrigerated section of healthy grocery store or empty 2 capsules into the mixture)

Directions:

Take the banana and wash well and cut off the hard ends. Cut into chunks and add it completely to the blender. (The skin has more nutrients in it than the banana and the fiber is supportive of adrenal and overall health.)
Place the rest of the ingredients to the blender and blend until smooth.
Serve with a few fresh berries!

For more recipes like this, you may like one of Nancy’s award winning, healthy, award-winning cookbooks!

Click here to view her books on Amazon. Universal author link: Author.to/nancyaddison

Leave a comment and join the conversation!

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Holiday Aromatherapy For Your Home

Nancy Addison — Sun, 25 Dec 2016 21:49:42 +0000

May all the joys of this beautiful

holiday season be yours!

One of my favorite things to do at this time is

to make my house smell Christmas-y!!

Simply but a pot of water on the stove

and throw in a couple of

whole cinnamon sticks,

1/4 cup of whole cloves,

a couple of bay leaves

and an orange slice

and bring to a boil.

Turn down the heat and simmer for a few minutes,

and your house will smell just like the holiday season.

Happy Holidays

to your family

from mine!

Love,

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Kombucha Recipe And It’s Health Benefits For The Immune System

Nancy Addison — Thu, 06 Oct 2016 03:24:31 +0000

I made a fresh batch of Kombucha today! You can purchase kombucha at the healthy grocery store, but I find it easy and kind of fun to make at home. Here is my recipe for homemade kombucha.

Why would you want to drink kombucha?

Kombucha is a naturally fermented liquid. This fermentation process creates healthy bacteria, which is also known as probiotics. Kombucha is a probiotic (healthy bacteria) rich beverage that therefore supports the immune system. Our immune system is made up of healthy bacteria and about 80% of that is in the gut. When we drink a fermented drink, like kombucha, we are providing more beneficial, healthy bacteria to our immune system. Kombucha supports digestion. This is because of its high levels of beneficial acid, probiotics, amino acids and enzymes. The ancient Chinese called kombucha the “Immortal Health Elixir!”

Even though kombucha can be a little sour tasting, I think it is delicious. I ferment my kombucha for about 2 weeks to a month, then I refrigerate the liquid. Then it’s time to start making my next batch.

Kombucha Recipe

Ingredients

• 1 gallon sized glass jar
• 1 cup organic raw sugar
• 4-6 bags organic black tea.
• Kombucha – it’s called a “Scoby” ((symbiotic colony of bacteria and yeast)
• 1-2 cups of starter kombucha liquid (This is the liquid I save from the last batch of kombucha I made. I always put my scoby in a new jar with at least a cup or more of the fermented liquid from the last batch. I never let it dry out or be without some of the fermented liquid.)
• non-chlorinated, non-fluoridated, mineral rich water
• cheese cloth, enough to cover the jar top easily. (I use the cheese cloth to cover the top of the jar. It needs to breathe when fermenting.)
• one large rubber band that will fit around the jar rim.

Directions

1. Boil at least 4 or 5 cups of the non-chlorinated water.

2. Combine the boiling water and the organic black tea bags. Then let it steep for an 30 minutes or an hour.

3. Add the sugar to the tea mixture and stir to dissolve. You can add it when the tea is warm and it will disolve easier. Remove the tea bags, when the tea is cool.

4. Fill the glass jar most of the way with the cooled tea and sugar mixture.

5. Gently place the the kombucha scoby and starter liquid to the jar.

6. Then add more purified, non-chlorinated water, until it’s almost full. You want to leave about 3- 4 inches from the top for breathing room.

7. Cover with the cheese cloth and secure it with the rubber band.

8. Set the jar in a warm place, just out of direct sunlight.

9. Do not disturb the kombucha for at least 2 weeks.

10. After about 14 days you are ready to taste the mixture.

11. Use a straw and gently insert the straw just under the edge of the Kombucha scoby and try a sip. If it’s taste is sour, then it’s ready. It it’s taste is sweet, you will need to let it ferment a few more days and taste it again. Do a taste test every few days, until it has a sour or tarte taste. This sour, tarte taste means it’s feremented.

12. When it’s ready, pour the liquid into jars and refrigerate it.

13. I drink about a cup on a empty stomach in the morning. This is too strong for some people.

Note, some people put a little ginger root chopped up in the fermenting liquid.

You can experiment with yours and see what you like to do to create more flavor or variations.

Scoby’s get worn out after about 6 months. I get a new one about every 6 to 12 months.

You can order them over the internet.

For more health or nutritious recipes you may like to try some of Nancy’s award-winning books. Nancy’s books can be found on Amazon.

Medical Disclaimer:Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

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Cancer Fighting – Cherry Smoothie Recipe

Nancy Addison — Wed, 15 Jun 2016 19:45:59 +0000

I love fresh fruit and especially cherries. Fresh cherries are only available for a limited time during the year.

Even though the harvest last for 4 months, there are peaks in the season. The California cherries peak at the end of May/beginning of June. The Washington cherries peak in early July.

Cherries contain vitamin C, carotenoids, and anthocyanins – cancer fighting compounds.

I love this delicious smoothie recipe.

I always recommend organic.

Why, because conventionally grown cherries don’t have the nutrients in them that organic cherries have. Also, cherries are on EWG’s Dirty Dozen List of produce that is the most contaminated with pesticides. They get their data from the USDA Pesticide Data Program, which tests for pesticide residues on washed produce.

Conventional cherries have been shown to carry residues from up to 42 different pesticides, some of which are known carcinogens, suspected hormone disruptors, neurotoxins, and bee toxins. Both sweet and tart cherries supply these antioxidant substances, though tart cherries contain more. (Tart cherries can also contribute to better sleep.) The antioxidants in cherry juice and dried cherries (both unsweetened and sweetened) are similar to fresh cherries. Frozen cherries’ antioxidant content is somewhat lower. If you can’t find fresh organic cherries where you are, the frozen ones work great too!

Super Cherry Smoothie

Ingredients

1-cup fresh berries (blackberries, blueberries, etc.)
1 cup pitted, fresh cherries
½ cup coconut or hemp, unsweetened, vanilla milk (add more as needed)
2 cups baby greens (spinach, Kale, romaine are all great)
¼ cup sprouted, pumpkin seeds

Instructions

Place all of the ingredients in a blender and blend until smooth.

Serves one or two.

Join me, it’s delicious!

Leave a comment! Let me know what you think about this information and recipe!

Copyright@nancyaddison2015

You can sign up for Nancy’s free monthly newsletter on her website http://www.organichealthylife.com,

Nancy Addison’s 6 international award-winning books can be seen on her author page on Amazon. Here is the link: Author.to/nancyaddison

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

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Safe & Healthy Tips for Grilling This Summer

Nancy Addison — Mon, 20 Jul 2015 13:49:20 +0000

Safe & Healthy Tips for griling This Summer/ For all of you looking to the weekend or any other fun summer get-togethers, where you are firing up the barbecue grill; it is important to know a few tips to protect you and your friends and family, from the potentially dangerous chemicals that grilling meat can create.

“Grilling, frying, broiling, and other cooking methods that expose meat to extremely high temperatures, creates potential cancer-causing compounds called heterocyclic amines (HCAs).

This is especially true when the meat is charred or overcooked.

Moreover, when fat drips on the heat source, the plumes of smoke can coat meat with other dangerous chemicals.

The worst offenders are fatty, well-done beef, pork and lamb, but even poultry and fish produce HCAs when seared.”

If you love grilling, here are a few ways to reduce the dangers:

• Buy lean types of meat and trim off all visible fat.

• “Marinate meat. Researchers have found that this can decrease HCAs by more than 90 percent. Use combinations of beer, cider, vinegar, citrus juices, mustard, herbs, and brown sugar.”

• Precook meat in an oven, and then finish on the grill.

•Try using a lower heat. Don’t put the meat right over the fire. Put the meat to the side of the grill where the heat isn’t as hot.

• Turn the meat more frequently, and grill the meat just until it is cooked and safe to eat. Don’t cook it until it is charred. You can use a meat thermometer to check and make sure it is done.

• Avoid breathing in smoke, which also has risks.

• Veggie burgers, seitan (a protein-rich food made of wheat gluten, used as a meat substitute in vegetarian dishes),

Portobello mushrooms and vegetables have little or no formation of HCA’s when grilled.

Try going vegetarian once in a while! It tastes good, and is good for you!

Resources and quotes are taken from the Berkeley Wellness Alert University of California - 5/24/2011

GRILLED VEGETABLE PITA SANDWICH

My son, Gibbons, makes delicious sandwiches during the summer. Sometimes he grills and sometimes he roasts his veggies. I like mine to have only sliced and grilled portobello mushrooms.

This recipe is great any of those ways!

When preparing the veggies, slice them about 1/4 of an inch thick. You don’t want them too thick.

This recipe makes one serving.

Ingredients:

1 whole-grain pita bread, warmed

½ zucchini, thinly sliced lengthwise

¼ c. red or yellow bell peppers, thinly sliced

1 carrot, thinly sliced

½ c. hummus

Directions:

1. Heat the grill.

2. We put our veggies in a grilling rack that is then placed on the hot grill. The rack is optional.

3. Grill the vegetables 10 to 15 minutes, until they are slightly soft and

warm. Then remove from heat.

4. Spread hummus in the warm pita bread.

5. Lay slices of grilled vegetables in layers inside warm pita bread

on top of hummus.

Variations:

1. Coat vegetables with a little coconut oil and sea salt before

grilling for a richer and moister flavor.

2. Add slices of portobello mushroom, for a meatier flavor and texture.

3. Substitute sliced avocado or mayonnaise for hummus.

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Nancy Addison’s Favorite, Gluten-free Cornbread Recipe

Nancy Addison — Fri, 24 Oct 2014 18:32:29 +0000

When my children were growing up, I loved to make them fresh bread at least once a week. I would time my baking so that it was ready, right when they walked in the door from school. Their friends still talk about how great our home smelled.

Smell is one of our strongest senses and it invokes all kinds of memories and feelings. That is one of the reasons we crave certain foods at various times. When we smell or eat these certain foods, it gives us that feeling of comfort we may have felt at a special time in our life.

Well, the State Fair of Texas was here these last few weeks. For all of you that don’t know what it is, the State Fair of Texas is a big festival located in Dallas every year. It provides various kinds of entertainment, crafts, competitions, exotic food (like fried oreo cookies), games, shows, displays, vendors, a midway and animals It is the largest state fair in the US and runs for about 3 weeks.

I always loved eating the corn dogs that they sell there. Eating those corn dogs was a once a year special treat. It is one of my “comfort” foods from my childhood, because it reminds me of being with my family and friends at the fair.

When I became a vegetarian 27 years ago, I couldn’t eat the ones that they sell at the fair; so I decided to create my own! These are healthier, because they are baked and made from whole grain, healthier fats and organic ingredients.

The cornbread recipe for this dish can be made on it’s own as a delicious corn bread that can be served with your meal. Being from Texas and part of the south, my grandmother always made me cornbread and black eyed peas for dinner, when I would visit her; so it reminds me of my grandmother.

This may be a reason I like to make this bread or dish when my children are home visiting. Making this cornbread, as a part of the corn dogs, makes it special and a lot more fun as a meal or snack.

A great side bonus, is that it also makes the house smell great and feel comforting!

Nancy’s Texas Corn Dogs

Home-made corn dogs! These are delicious and became one of my children’s favorite meals when they were growing up! These are a fun food to make for occasions like football watching parties. Be sure to buy certified, organic cornmeal. This recipe is fairly quick and easy, and, because it calls for quinoa flour, it is gluten-free. I added some options for a vegan version of this recipe in the ingredient list.

Serve these warm with a little mustard or ketchup on the side.

This recipe calls for: tiny single loaf baking pans. I bought a bunch of them to use just for this recipe. If you have some large muffin pans or cups, you could use them instead.

Ingredients:
2 T. extra-virgin, pure coconut oil
1 c. whole grain, organic, non-GMO cornmeal
½ c. whole grain quinoa flour
1½ T. baking powder (non-aluminum)
½ tsp. baking soda
½ tsp. sea salt
2 eggs (substitute a mashed up banana for a vegan version)
1½ c. buttermilk (you can use a thick coconut yogurt instead for a vegan version)
2 T. ghee, melted (you can use coconut oil instead for a vegan version)
2 T. honey
1 pack your choice of hot dogs (I use a vegetarian version)

Directions:

1. Preheat oven to 450 degrees.

2. Place coconut oil in the tiniest loaf pans you can find, and let it melt in the oven for a couple of minutes. Remove from oven and set aside.

3. Sift together cornmeal, quinoa flour, baking powder, baking soda, and sea salt.

4. In a large bowl, beat eggs.

5. Add buttermilk, melted ghee, honey, and melted coconut oil to beaten eggs, and beat together.

6. Place a tiny piece of parchment paper in the bottom of each pan.
Coat with coconut oil, and then turn it over and leave it in the bottom of the pan. (This will make it much easier to take out of the pan when it is finished.)

7. Cut hot dogs to fit into the pan lengthwise. Leave a little space at each end for the cornbread to cover it.

8. Add dry ingredients to wet ingredients.

9. Pour batter into the pans over parchment paper.

10. Cut the hot dogs; so that they will fit into the pan neatly in the middle of the corn bread. Place hot dogs in the center of the pan, so that they are surrounded by the corn bread on all sides.

11. Bake about 35 minutes.

Tops should be golden brown and sides should have pulled away from the sides of the pan. (You can do the toothpick test to see if the center is done.)

This recipe will make about 12 mini corn dogs.

Notes:
1. Have hot dogs ready. When the batter is ready, it is best to get it
into the pans and then the oven very quickly.

2. Larger-sized hot dogs usually taste better.

This recipe calls for tiny loaf pans that are made for baking bread. They are sold separately or as a large pan with individual, mini-loaf spaces. Many stores, including Sur La Table, Williams-Sonoma, Crate and Barrel, and Target, sell the pans. If you don’t want to buy one, simply use a small cooking container that is about an inch and a half deep and longer than it is wide.

You can buy the sticks to put the corn dogs on at those stores as well!

Remember to put in the main ingredient.

The Main Ingredient is Always Love!

You can sign up for Nancy’s free monthly newsletter on her website http://www.organichealthylife.com,

Nancy Addison’s 6 international award-winning books can be seen on her author page on Amazon. Here is the link: Author.to/nancyaddison

Medical Disclaimer:Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

The post Nancy Addison’s Favorite, Gluten-free Cornbread Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Get Fit Challenge!

Nancy Addison — Mon, 23 Jun 2014 04:28:39 +0000

Get Fit Challenge!
Let’s Get Fit Together!

My Get Fit Challenge is going great. I’ve just finished my walk/run and having my strawberry power smoothie for breakfast!

Recipe is: 1 pack strawberries, 1 scoop protein powder, 2 cups unsweetened coconut milk, 4 drops stevia, and 1 tsp pure, organic coconut oil!

Nancy Addison with her strawberry power smoothie

Great way to start the day is with a healthy breakfast! Let me know how your Get Fit Challenge is going!

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Quinoa Waffles by Nancy Addison

Nancy Addison — Sun, 11 May 2014 15:08:05 +0000

Happy Mother’s Day!

In honor of mother’s day, there may be someone making brunch for their mother today.

This is a recipe my daughter and I made together. Whole Grain Quinoa Waffles I grew up eating waffles; so I always made them for my children. Quinoa is a seed, not a grain. It is gluten-free and a complete protein. Amanda also wanted to add some dried cranberries to the batter. They were delicious in our waffles. The cranberries are optional. We just added about a ¼ cup of them to our batter. I am going to share this delicious recipe with you.

Ingredients for about 3 (9-inch) waffles

2 cups whole grain quinoa flour (sifted)

2 T. Xylitol (a natural sugar I like to use when the recipe calls for granulated sugar)

3 tsp. Baking Powder (with no aluminum)

¾ tsp. Sea Salt

1 ½ cups Coconut Milk

3 Eggs (separated)

¼ cup Coconut Oil (melted)

¼ cup Dried Cranberries (optional)

Dash Cinnamon (optional)

Drizzle Honey or maple syrup (optional)

A few tablespoons of melted butter (optional)

Directions:

1. Heat up the waffle iron

2. Sift the flour, sugar, baking powder and salt into a bowl.

3. Combine milk and egg yolks and beat in the coconut oil.

4. Add the liquid ingredients to the dry ingredients and stir lightly.

5. Beat the egg whites until they will form soft peaks.

6. Fold the egg whites into the batter.

7. Bake the waffles for about 5 minutes. ( time may vary with various waffle irons)

8. Serve with melted butter (optional), honey or maple syrup with a dash of cinnamon (optional) sprinkled on top.

Variations:

1.Add about ¼ cup of blueberries or banana pieces instead of the cranberries, to the batter for a fruitier version.

Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books. Here is her author page on Amazon. Author.to/nancyaddison

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The post Quinoa Waffles by Nancy Addison appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Make Your Home Smell Christmas-y!

Nancy Addison — Sat, 21 Dec 2013 12:31:20 +0000

Make Your Home Smell Christmas-y!

Merry Christmas to your family from Mine

May all the joys of this beautiful holiday season be yours.

One of my favorite things to do at Christmas time is to make my house smell Christmas-y!!

Simply but a pot of water on the stove and throw in a couple of whole cinnamon sticks, 1/4 cup of whole cloves, a couple of bay leaves and an orange slice and bring to a boil. Turn down the heat and simmer for a few minutes. Your house will smell just like the holiday season.

Have fun creating wonderful family memories this Christmas season!!

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Delicious Vegetable Pita Sandwich Recipe – Vegan

Nancy Addison — Mon, 12 Aug 2013 13:16:42 +0000

Today, I am making some sandwiches for a luncheon.
I love making my son’s vegetable pita sandwich that he created, while he was staying with me.
It is very easy and healthy. I thought I would share this recipe with you.
I hope you enjoy it.
This is the recipe:

GIBBONS’S ROASTED VEGETABLE PITA SANDWICH

My son loves to make these delicious sandwiches during the summer. This recipe makes one serving.

Ingredients:
1 whole-grain pita bread, warmed
1⁄2 zucchini, thinly sliced lengthwise
1⁄4 c. red or yellow bell peppers, thinly sliced
1 carrot, thinly sliced
1⁄2 c. hummus

Directions:
1. Preheat oven to 475 degrees.
2. Spread zucchini, peppers, and carrot slices on a roasting pan and
place in oven.
3. Roast vegetables 10 to 15 minutes, until they are slightly soft and warm.
4. Spread hummus in the warm pita bread.
5. Lay slices of roasted vegetables in layers inside warm pita bread
on top of hummus.

Variations:
1. Coat vegetables with a little coconut oil and sea salt before roasting for a richer and moister flavor.
2. Substitute grilled vegetables for roasted vegetables.
3. Substitute mayonnaise or sliced avocado for hummus.

copyright@nancyaddison2012
Source for this recipe: Page 191 from the cookbook: “How To Be A Healthy Vegetarian“ by Nancy Addison 2012.

Nancy Addison CHC, AADP is a health and nutrition counselor, chef, and healthy nutrition advocate who has published 6 internationally award-winning health books/cookbooks, and her articles have been published in Doctors Don’t Tell You, Celebration Magazine, The Park Cities News, MSN, and Your Tango. Nancy was featured in the documentary, “Eating You Alive.” Nancy is also a Radio Show Host – I Heart Radio and W4CY Radio – Her show’s name is Organic Healthy Lifestyle,

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New Year Traditions And Eating Black Eyed Peas For Good Luck

Nancy Addison — Thu, 03 Jan 2013 14:20:48 +0000

New Years Day is here and many of us will be having the meal consisting of black-eyed peas. The black-eyed peas are known to represent “good luck”. This tradition began in the southern states after the Civil War. The northern troops, especially who were serving under General Sherman, would destroy all foods, crops, and livestock that they couldn’t carry with them.

The crops of “‘ field peas” and corn were considered by them to be only good for animal food, were left undestroyed. There were many people in the south that survived the war because of this misunderstanding. Thus giving them a “good luck” reputation. The peas are meant to represent coins.

Mustard greens or collards are usually served with the peas to represent paper money. In the south, corn bread and rice are usually accompaniments for this meal. This tradition has spread throughout the country.

The common commercial pea we see today is the California black-eyed pea. It is pale with a prominent black spot. This highly nutrition legume was promoted by George Washington Carver. It was valuable as a crop, because it adds nitrogen to the soil. It is such a highly nutritious legume. It is high in calcium, folate and vitamin A, as well as a great source of fiber. The blossoms produce large amounts of nectar; so they are grown in many places where honey is produced.

The large amount of pollinators that consume this nectar makes the use of pesticides much more strictly regulated. I always suggest buying organically grown foods, when possible.

Cooking legumes is really very easy. Many people don’t like to eat legumes, because they think it is hard to digest and produces gas. There are a few tricks to cooking that help with the digestibility of the legumes. Soaking in purified water and draining before cooking helps break down the enzymes. I also, add some seaweed to my mixture as I cook them.

I add a piece of Kombu seaweed. It helps to further break down the enzymes so the legumes are more easily digestible. You can add a 3 or 4 inch piece of seaweed to the soaking water and then also keep it in the cooking water. Seaweed adds many nutrients to the food. You can discard it after cooking. Always sort, wash and drain your beans before soaking. Beans double in volume when cooked, so cook one cup if you need two cups.

Recipe

Basic Black Eyed Peas

1. Soak black-eyed peas overnight (or for at least 8 to 12 hours) in purified water with a small 3-inch piece of Kombu seaweed (optional). Have at least two inches of water covering the legumes, because they expand while soaking. (Soaking them will remove enzyme inhibitors and phytic acid and make them more digestible.)

2. Drain off the water.

3. Put the black-eyed peas and Kombu in a large pot of fresh purified water. Make sure you put in enough water to cover them well. The legumes will absorb large amounts of the water.

4. Bring the pot to a boil and drain again.

5. Put more water in the pot and cover the beans completely once more. Bring to a boil, skim any foam off, cover and lower heat to a simmer.

6. Add a little pure coconut oil (about 1 Tablespoon) and a little unrefined sea salt (to your taste) to the pot. The oil makes the dish more savory and the salt adds minerals to the dish. Then simmer the peas until they are tender.

Enjoy a nutritious healthy New Years Day meal with the traditional black-eyed peas.

If you enjoy this recipe, you may like my health and nutrition, international award-winning cookbooks.

You can find them on my website: www.organichealthylife.com or on Amazon on my author page: Author.to/nancyaddison

Happy New Year!
by Nancy Addison copyright@nancyaddison2013

The post New Year Traditions And Eating Black Eyed Peas For Good Luck appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Apple Salad Recipe With Crisp Fresh Apples of the Autumn Harvest

Nancy Addison — Mon, 08 Oct 2012 11:07:23 +0000

Now is the time to say adios to summer and the abundant summer crops and welcome the fall harvest. Eating seasonally is both economical and healthy. The seasonal bounty of fall fruits and vegetables has great variety from root and vine grown vegetables to fruits of the tree. Apples are one of these fruits and are delicious when they are fresh off the tree. The apple is the perfect snack: easy, portable, energy boosting, delicious, and fat free!

When the early English colonists arrived in North America, the only apple tree they found was crab apple. However, there are now over 7,000 varieties growing in the US. The colonists brought many seeds and seedlings with them over the years, but the first apple trees the colonists brought didn’t bear much fruit, because there were no honeybees in North America. The colonists started bringing over hives of honeybees as early as 1622 to pollinate the trees.

A New York Publication in 1670 stated: “You shall scarce see a house, but the South side is begirt with Hives of Bees. The Native Americans loved the new apples that the colonists brought with them and cultivated them extensively throughout the US.

The apple is one of the most nutritious foods with remedies dating back to the earliest times of history. The apple is a member of the rose family and the blossom looks very much like a wild rose. One medium apple, fresh, raw, and with the skin, has high levels of vitamin C, potassium, iron, calcium, phosphorus, vitamin A, boron, and folate. All of those nutrients are packed into a small fruit with only 81 calories. Boron is a trace element, which has been shown to strengthen bones.

Pectin is a soluble fiber in apples which removes cholesterol, toxic metals such as lead and mercury, and the residues of radiation. In addition, the fiber content of one apple is equivalent to a serving of bran cereal. The malic and tartaric acid found in apples inhibits growth of disease-producing bacteria in the intestinal tract.

The American Cancer Association says that the apple is a lung strengthening food and can lower the incidence of lung cancer, while studies have also shown that the liver and gallbladder benefit from the cleansing properties of the apple and apple juice. Furthermore, the antioxidant phytonutrients found in apples helps fight the damaging effects of LDL, which we know as bad cholesterol.

The physical benefits of apples have also been noted. A poultice of grated apples placed over the eyes for up to 20 to 30 minutes can help with swelling, sunburn, and “pink eye.”

This simple recipe is much like the Waldorf Salad recipe I learned from my mother. This recipe makes a great light lunch to pack for school or work.

Recipe

Apple Salad

Salad Ingredients:

3 large red apples cored and cut into bite size pieces.
2/3-cup pineapple (fresh is the best choice) crushed or cut into cubes.
1/ 3 cup celery, diced
3 Tablespoons Raisins
3 Tablespoon pecan pieces

Dressing Ingredients:

3 Tablespoons plain yogurt
2 teaspoon mayonnaise
1 Tablespoon pineapple juice
1/8 teaspoon cinnamon

Directions:

In a medium bowl, combine the salad ingredients.

In a small bowl mix together the dressing ingredients and then mix the dressing in with the fruit.

Variations I add grapes to this salad when available. Walnuts can be used instead of pecans.

For more information go to: www.organichealthylifestyle.com

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The post Apple Salad Recipe With Crisp Fresh Apples of the Autumn Harvest appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Miso And Mushroom Soup

Nancy Addison — Fri, 16 Mar 2012 02:58:05 +0000

I love to make miso soup as an afternoon power pick-me-up soup.

The miso is high in protein and is rich and delicious.
Yield: 4-5 servings

Ingredients:
4-5 cups of water
1 Tablespoon sea kelp flakes
1 cup sliced fresh mushrooms
1-2 cups thinly sliced vegetables of your choice
2-3 teaspoons miso
2 scallions, finely chopped

Directions:
1. Place water and sea kelp in a soup pot and bring to a boil.
2. Add root vegetables first and simmer gently for 5 minutes or until tender.
5. Add green leafy vegetables and mushrooms and simmer for 2-3 minutes.
6. Remove about 1/2 cup of liquid from the pot and dissolve miso into it. Return it to the pot.
7. Reduce heat to very low; do not boil or simmer miso broth.
8. Allow soup to cook 2-3 minutes.
9. Garnish with scallions and serve.

Note:
Any combination of vegetables can be used in this soup. Here are some good combinations:
1. Onion- daikon: cleansing
2. onion-carrot-kale, mildly sweet
3. leek-corn- broccoli: good in the summer months.
4. onion-winter squash- cabbage: great in wintertime.

Recipe by Nancy Addison copyright@nancyaddison2012

To get more healthy plant-based recipes go to: http://mybook.to/vegetarianbook

Nancy Addison is a certified health counselor, certified in plant-based nutrition, certified raw food chef, certified in Health-Supportive Cooking, and certified in Mediterranean Cooking. Nancy has written award-winning books on health, nutrition and cooking. You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books, using her universal author link for amazon: Author.to/nancyaddison

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Natural Remedy For Constipation

Nancy Addison — Wed, 01 Feb 2012 21:31:46 +0000

I started a new section in my monthly newsletter. It is called: Ask Nancy. It has become very popular.People send me a question and each month, in my newsletter, I answer one of them. My question this month is about a natural remedy for constipation.

This month’s question is:

What is the best, natural remedy I can take for constipation?

Answer:

Great question! So many people struggle with this and it can actually be life-threatening.

Our immune system and well-being are directly correlated with the health of our intestinal tract. It’s imperative that we keep it healthy, free of debris, and moving smoothly.

Food wise, the best thing for constipation is the juice from watermelon and it’s rind – a juicer is required for best results, but you can use a blender too. (A powerful blender will work, but you will have to cut the rind up well and then strain the mixture or drink it with all of the fiber.)

Pick a watermelon with a lot of deep color (rich in anti-oxidants). Wash the watermelon really well, cut the rind off and juice away! Add a pinch of whole sea salt to the mixture for added minerals. The watermelon is full of natural electrolytes and the salt will help you absorb the hydrating waters from the juice, and become better hydrated without pulling minerals from your body. Drink this mixture and walk around, or get some sort of body movement.

For diabetics or anyone worried about high blood sugar, adding some juice from fresh stringbeans will make the drink less sugary, reducing the blood sugar impact.”One cup of stringbean skin is equal to at least one unit of insulin.” (1)

I have made this mixture for people and their system starts moving pretty quickly. They were thrilled with the results.

Recipe:

· 1 cup watermelon ( seeds removed)

2 cups watermelon juice (from rind)a pinch of baking soda

· 1 pinch of whole sea salt (Bolivianrose, Real or Himalayan are all good choices.)

Addition for diabetics is optional:

-1/2 cup whole stringbean juice (from fresh string beans)

Note: Do not buy “seedless” watermelon, if possible, because they are GMO (genetically modified foods)Even organically grown foods can be GMO and called organic, unfortunate but true. But there are no natural God given plants that are seedless.

Also, recently I learned about Oxypowder – a supplement developed by Nikola Tesla, of a specific type of magnesium formulation, that Tesla’s personal assistant gave to Dr. Ed Group. Dr. Group worked on it and make Oxypowder. I have found it to be incredibly helpful for my clients who were struggling with constipation. It is incredibly effective and healthy. Here is a link for Global Healing, Dr. Ed Group’s company that makes it.

Click here for GLOBAL HEALING
(They test for quality, effectiveness, and origin of ingredients.)

copyright@nancyaddison2012

To sign up for my monthly newsletter, just take this link on my website: www.organichealthylife.com Then they will be getting these great tips and yummy recipes!

You can also find my international award-winning cookbooks, health books on Amazon on my author page.

Medical Disclaimer:Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The post Natural Remedy For Constipation appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Reboot your Energy, your Brain and your Business with a Simple Recipe of Happiness!

Nancy Addison — Fri, 02 Sep 2011 17:03:16 +0000

Let’s all give ourselves the recipe of success!

What is that recipe? It appears that it is happiness.

My friend Katie Irwin, from Vancouver told me about this video. It is all about a positive outlook on life. Shawn Anchor says that with positive psychology, we can reboot our brains. When we start believing in ourselves and just allowing ourselves to be happy, success will come!

So, this is great. Take a set time this week, to do something you love and allow yourself to be happy and have some fun! What do you love and haven’t done in a long time? What do you love to do and would love to do? What makes your heart sing?

Think about that and then make it happen! You will feel better and start to reboot your brain! My friend Katie, says to” write this down” and “put it on your fridge.”

“Happiness comes BEFORE success.” Ditch the stress and release it to the universe, never to return.

Breathe deeply and tell yourself that you can do it! Focus on the present moment. Smile, it will actually trick your brain into thinking you are happy.

Allow yourself that happiness and see what comes next! It may surprise you!

Happiness Comes Before Success – Awesome Vid by Shawn Anchor

www.finerminds.com

Lots of love to you!

Nancy

You can find out more about Nancy Addison, on www.organichealthylife.com.

The post Reboot your Energy, your Brain and your Business with a Simple Recipe of Happiness! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

recipe – Organic Healthy Life – Nancy Addison – Nutrition

How To Turn Classic Holiday Recipes Into Foods That Are Still Traditional But Are Much Healthier

In a world faced with uncertainties, we crave our holiday traditions now more than ever. We want to embrace what is familiar.

What is more comforting than a table filled with family, friends, laughter, and foods made using holiday recipes and ideas that have been passed down from generation to generation? You don’t have to abandon these culinary legacies, even if you’re trying to eat healthy.

A few simple ways to make your family holiday recipes a little healthier. 1. Redesign the “sad beige” sides

If you’re going for that traditional potato flavor, keep the peels on the potatoes, as this adds protein and healthy fiber!

2. Make moister meat with healthy fats

3. Deliver everyone’s ‘just desserts’

For dessert, try making a pumpkin pie! You can make a whole sprouted grain crust yourself, or you can find a whole grain ready-made crust at the store, and serve coconut milk whipped cream for the topping. It’s delicious and it’s a great way to cut down on dairy.

4. Add a little nutrition to favorite snacks

When making or serving snacks, try an easy dip option such as a healthy high-protein hummus or nutritious guacamole.

For snacks that are easy for travel or on the go, try combinations of organic, sprouted nuts, sprouted seeds, peeled oranges or tangerines, apple slices sprinkled with a tiny bit of lemon juice, olives, pitted dates, raisins, dry fruits, kale chips, organic healthy food bars, and coconut chips.

Here are some easy substitutions:

1. Unsweetened yogurt in place of sour cream

2. Hummus or mashed avocado instead of mayonnaise for sandwiches

3. Unsweetened vanilla coconut or hemp milk in place of dairy

In closing, we know how important our holiday dinner recipes are and how these traditions can be such a stabilizing part of our lives.

And yet, we also know that some of these foods use ingredients or cooking techniques that may not be as healthy as we might desire. Eating these foods doesn’t always make our body feel its best.

There is a way to promote a healthier lifestyle, while still enjoying these holiday meals. Simply substitute a few ingredients, or make different food choices when making your Christmas dinner recipes. In this way it will be both delicious and healthier for you and your family.

Let me know if you have any questions.

You can contact me at nancy@nancyaddison.com

I wish you great health and great meals!

Love, Nancy

Vegetarian, Gluten-free Shish Kebab Recipe

Ingredients:

Notes:

Suzie Humphreys’ Healthy Greek Salad Recipe

So, you will see, I decided to put my home-made French Vinaigrette Dressing on her Greek Salad. So, we should say this is an international salad!

Greek Salad Recipe

Ingredients:

1 c. romaine lettuce, torn in bite-sized pieces

1 cucumber, peeled, seeded, and chopped

1 red pepper, seeded and chopped

1⁄4 c. red onion, cut into small, thin slivers

1⁄4 c. black olives

1⁄4 c. green onions

1 stalk celery, chopped

1 tomato, chopped

3⁄4 c. feta cheese

French Vinaigrette salad dressing (recipe below)

Directions:

1. Toss all ingredients together with salad dressing.

French Vinaigrette Dressing Recipe

Homemade salad dressings are easy to make, and I highly recommend doing so. This recipe calls for balsamic vinegar. When making salad dressings, I feel it is very important to use freshly-ground black pepper, which has unique health properties that are very powerful. Also, always use Dijon mustard.

Ingredients:

1/8 teaspoon mineral-rich pink salt

1/8 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

1 T. small shallot, peeled and minced

1/2 teaspoon Dijon mustard

3 to 4 tablespoons (45ml to 60ml) olive oil

fresh herbs, if desired

Directions:

In a small bowl, combine the mineral-rich salt, black pepper, vinegar, and shallot. Let this sit for about ten minutes, so the flavors can meld together.

Mix in the Dijon mustard, add 3 tablespoons of organic extra virgin olive oil.

Stir well, and always taste your recipe.

If it’s too sharp, add additional olive oil and/or more salt.

This salad dressings will keep refrigerated for 2 days.

Recipe Of The Month – Raspberry Muffins

On my family’s special occasion days, I would make them these scrumptious muffins!

This is one of our absolute favorite breakfasts. Making them is easy, and they are delicious.

I frequently double or even triple this recipe, because they always want more! They are vegetarian and can be gluten-free, if you use gluten-free flour. This recipe makes 6 to 12 muffins.

Ingredients:

Notes:

1. You can use frozen berries. They don’t taste quite as good as fresh, but please make sure to defrost them and drain off any juice before adding them.

2. You can purchase sprouted flours, like garbanzo bean, buckwheat and oat, at healthy grocery stores. If you can’t find them, you can order them from Blue Mountain Organics.

3. You can use certified organic blue corn meal. It will have 30% more protein and is low in carbohydrates. Blue corn has a deep blue-purple color, and is rich with anthocyanins and high antioxidants. Blue corn is beneficial as both anti-diabetic and anti-cancer.

3. This raspberry muffin recipe is taken from the best-selling, award-winning cookbook/ nutrition book “Raising Healthy Children” by Nancy Addison.

Sweet Potatoes With Cranberries and Apples – Recipe Is Gluten-free & Plant-based

This recipe is a nutritious and colorful side dish. It also makes a nice holiday side dish. It is a beautiful blend of sweet and tart flavors. It’s also gluten-free and vegan, so you can provide this dish for those who have those specialized diets.

This recipe makes eight servings.

Ingredients: 5 large sweet potatoes, peeled and cut in 1-inch cubes 2 T. pure coconut oil 1 large green apple, cored, peeled, and diced 1 c. raw cranberries ½ c. raisins 1 T. raw, unfiltered honey or coconut sugar ½ c. orange juice

Variations: Substitute yams for sweet potatoes. Add ¼ cup chopped pecans or walnuts. Substitute dried cranberries for fresh. Substitute butter or ghee for the coconut oil.

Remember to add the main ingredient. The Main Ingredient Is Always Love!

copyright@nancyaddison2015

Texas Vegetarian Chili Recipe

I made this at the Texas State Fair one year when I was the Celebrity Chef. Everyone simply loved it!

This is an easy, high protein, savory, gluten-free dish. You can serve it with brown rice, or put it into organic taco shells with some lettuce for healthy tacos. I recommend buying organic, non-GMO if possible, especially the corn taco shells.

Makes 4 servings.

Ingredients

A few simple ways to make your family holiday recipes a little healthier.

1. Redesign the “sad beige” sides

Ingredients:
5 large sweet potatoes, peeled and cut in 1-inch cubes
2 T. pure coconut oil
1 large green apple, cored, peeled, and diced
1 c. raw cranberries
½ c. raisins
1 T. raw, unfiltered honey or coconut sugar
½ c. orange juice

Variations:
Substitute yams for sweet potatoes.
Add ¼ cup chopped pecans or walnuts.
Substitute dried cranberries for fresh.
Substitute butter or ghee for the coconut oil.

Remember to add the main ingredient.
The Main Ingredient Is Always Love!

1. Serve with whole, sprouted, cooked and warm rice.
2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

1 zucchini
4 carrots
2 celery stalks
1 large potato (preferably purple, yam, or sweet potato)
1⁄2 onion
1 clove garlic, minced (optional)
1 teaspoon organic, cold-pressed coconut oil
Mineral-rich salt to taste
Pepper to taste
5 c. pure, mineral-rich water

21⁄2–3 c. black beans, cooked (click here for the recipe)
21⁄2–3 c. whole-grain brown rice, cooked (Click here for the recipe)
1 head romaine lettuce or other leafy greens
1 bunch cilantro, chopped
1 tomato, chopped
1 pack whole-grain, organic tortilla chips

1. Use sprouted whole-grain rice or if your rice is not already sprouted, this is what to do.
Soak the rice for 12 to 16 hours or overnight in pure water to sprout it, then pour off the water and get fresh water to cook it in.