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.

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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

copyright@nancyaddison2024

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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.

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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.

The post My Grandmother’s Carrot Salad Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

This is one of our favorite salads to eat,  especially after holidays of rich, heavy meals. Many of my clients have made it and loved it. Now, I’m documenting it here so you can refer back to this recipe over and over again! If you haven’t tried it, it is a must!

I call it a detox salad because it contains a very detoxifying green leafy herb called cilantro and the spice turmeric.

Cilantro can help the body rid itself of heavy metals. We get metal toxins in our bodies from a variety of places including dental fillings, aluminum deodorant, the aluminum foil we use in food preparation and storage, vaccinations, cadmium from secondhand smoke, and polluted air. Metal toxins are harder to rid our bodies of than other toxins, but cilantro is highly effective in helping the body detox them. Cilantro is also a good source of dietary fiber and iron, magnesium and manganese. I love the light flavor it adds to my salad mix and this is a great way to add it to your food!

This salad also contains the spice turmeric, which is anti-inflammatory, increases liver function, is detoxifying, and can help regulate blood sugar. Tumeric works 1000 times better if it is combined with some oil and black pepper, so having it in a salad is wonderfully healthy!

My daughter, Amanda, and I like to add greens to almost all of our recipes. It makes them healthier and lighter. If we are having a rice or pasta dish, when it’s warm and ready to serve, just combine it with salad greens. It is so easy and absolutely delicious!

Ingredients:

1 c. romaine lettuce, torn into bite-sized pieces
1 c. cilantro, chopped
1 red pepper, seeded and chopped
1/2 c. chopped tomato
1 ½ or 2 c. warm, sprouted and cooked green lentils
1 tsp. minced red onion
1 avocado, pitted, peeled and chopped into chunks
2 T. extra virgin olive oil
¼ tsp. curry powder
¼ tsp. turmeric
unrefined sea salt to taste
fresh ground pepper to taste

Directions: Combine all ingredients well and enjoy!

Note: This is also a salad you can enjoy warm or make ahead of time and store in the fridge for a few days, I love it when the flavors have a chance to meld together. Just remember to chop the avocado later right before serving.

Variation: You can substitute beans for the lentils.

This recipe makes one to two servings.

Please leave a comment and join the conversation!

I love to hear what you think!

The post Detox Salad Recipe appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

One person’s weed is another person’s treasured herb.

A weed is simply a plant that is not meant to grow in a certain landscape.

But really, the rainforest is one big group of weeds (plants) that are superfoods!

We need to change how we look at our garden and our health. It is all a matter of perspective. I probably drive my yardman crazy, because I tell him not to cut down my dandelions and other plants that are growing wild around my yard.  I let all of my plants go to seed.  This means they keep growing until they produce seeds.  I let nature take its course, and I have gardens growing all over my yard….an arugula here and a swiss chard plant there. It is fun, and I love seeing where my salad will pop up! I love the wildness of it!

Well, I hear about everyone trying desperately to kill their weeds. Dandelions are apparently one of the ones they target. I know Monsanto has had an advertising blitz, and round-up weed killer has been developed just to stamp out the plant.

Well, in my garden, the dandelion is one of my most treasured plants. I make tea from it, I juice it with my cucumbers and celery, and I also put it in my salads. I noticed the other day that it is right next to the spinach at Whole Foods Market.  Dandelion is one of the most healthful plants around! With the high cost of food, you have a very easy-to-grow, inexpensive superfood right in your very own back yard. I use organic, non-toxic gardening supplies from Arbico Organics.

Let me explain why dandelions are so wonderful.

Europeans have used them for centuries in their salads, teas, and food. Dandelions have been known for helping with digestion and liver function. Also, people who have any kind of gall bladder issue, or who have trouble producing enough bile for the digestion of food would really benefit from drinking dandelion tea or consuming more dandelion greens. They help in so many wonderfully amazing ways, so why are people killing them instead of eating them?

 Stop killing your healthy salad in your yard…go organic and harvest your weeds! Dandelions…I love them!

To watch my video on Organic Gardening click here!

Please leave a comment and join the conversation!

Everyone would love to hear what you think!

Sign my petition to save the honey bees! Click here  to read it.

copyright@nancyaddison2012

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Monday,  I found out we lost a very dear person, Tom Spicer.

We all knew Tom. He was not known as a big man in terms of physical stature, but he was a big man in that he was extremely smart and talented, had a wonderful sense of humor, a big heart, was a good father, a great brother, a great friend, and I’m sure much, much more that I’m not even aware of.

It took me some time to write this, I was so incredibly heart sad. But I’m writing this as a tribute to my friend, who will be greatly missed.

He left a big impact on Dallas and on those who knew him. He knew something about everything, and a lot about a lot of things.  You couldn’t help but respect him. He quite literally led a movement in Dallas for living healthier lives and eating a healthier, fresher, more plant-based diet. He had a passion for gardening, food and life. He was incredibly genuine, generous and kind.

He was a self-made man who’d risen to a very impressive level in life in many ways, in the mere years he had with us.

I hadn’t known Tom that long, but I worked on some projects with him, and we had joined forces in our love of growing and consuming beautiful, healthy plants. He was an enormous force in Dallas, providing healthy fresh food for all of us to enjoy and thrive from. He had a gift for fun, laughter, making plants grow and creating exceptional gourmet food.

When I was Larry Hagman’s chef and nutritionist, I’d go to Tom’s to get the freshest organic foods I could. It was always such a delight to go back into his garden and see what he was growing at the time. It was a magical garden. I just felt better every time I went there.

At special times he’d be… on his hand-made musical instrument, playing the most beautiful music and sweeping everyone away into another world.

He was such a dear person, and I enjoyed his company so much. He was unique and rare. His place (one being – FM 1410) was always filled with conversation, music, and laughter.  It made me think that this must be what it was like in France, when the Impressionist artists and writers were together. Tom was magical in creating a space for everyone to feel relaxed, accepted and free to share their thoughts, dreams, art and aspirations. He was like the Gertrude Stein of Dallas. A rare and cherished person.

The picture I added above was one taken when he gave me a book signing (my book is: How To Be A Healthy Vegetarian)  party at his place FM1410. ( Thai’s Tom in the middle. I’m in the blue dress on the right with my mother next to me.) It was a joyous event and he was so dear to make food using recipes from my book. He had also contributed some recipes to my book. He was a such a dear friend.

He was the leader of a movement.

He will be greatly missed.

He has my respect and admiration.

I will miss my dear friend immensely.

I was working on a book with him and I happen to have a biography of his that we were putting in our book. I don’t think he would mind if I shared this with you.

Tom “Spiceman” Spicer’s food and music have always been intertwined. They are ripe, delicious, and sexy like homegrown, Creole tomatoes.

The Spiceman grew up in the Crescent City ,New Orleans, Louisiana into a family of five sisters, Doris, Diana, Bettina, Alice and Susan, and one, macho brother, Hank. Tom was raised by his right-brained mother, Alice, and his left-brained father, Captain Henry C. Spicer, Jr. Somehow his Danish mother managed to meet and marry his Dad, from Waycross, Georgia in Venezuela. Now that’s a spicy melting pot!

Tom entered at the tail end of the family and of his father’s naval tour of duty. Born in New Port, RI in 1956, he traveled with his family to Holland where they resided for 3 years. When Tom was 4 years old, Capt. Spicer and family were transferred to New Orleans where the Captain became Commandant of the 8th Naval District in 1960.

The two major influences and loves in Tom’s life are music and the land. The love of music comes via his dad. The love of the land comes via his mom. They are uniquely combined in The Spiceman.

As a young man Tom’s dad was a Jazz violinist and played gigs on the east coast that helped feed his family during the depression. One of the bands he was part of was called “The Georgia Jazz Babies”. His dad also entertained his large family by playing the piano at home.

Tom Spicer formalized his love of music by studying and playing bass at Berklee College of Music in Boston, MA. He then worked for many great musicians such as Clarence Gatemouth Brown, Robert Ely, Tracy Nelson, and Zachary Richard. He toured with Zachary Richard through France and Canada where he was introduced to the best food and freshest markets he’d ever experienced.

As a child Tom gardened with his mother in the lush, fertile soil near the Mississippi River. He frequented the French Market near Jackson Square as a child with his parents and later as a produce merchant. At the French Market he procured fresh Creole tomatoes, bay leaves, peppers and satsumas to sell to his Crescent City clients. One special client was his sister, Susan Spicer, chef/owner of Bayona restaurant in New Orleans.

Arthur Griffin, Tom’s great-grandfather, was a horticulturalist extraordinaire imported from England to New England in the early 1900’s by the Vanderbilts. Arthur grew hothouse melons and strawberries in the dead of winter for the Vanderbilts. However, he was more noted for his flowers winning trophies like the “Gardeners Chronicle” for his breed of “Gloriossa Rothchildsianna”.

In 1979 Tom’s connection to the land was enhanced when he was recruited by an oil and gas lease acquisition firm in Lafayette, LA. He trained to become a Louisiana, Oil & Gas Landman, which enabled Tom to rightfully say… “I’m a Looziana landman….dat’s de lease I can do”.

Upon returning to New Orleans after the oil crunch, Tom’s long time friend and peer, Jim Bremer, recruited him to work for a specialty produce company where Spiceman truly began to blossom.

Tom moved to Dallas, Texas in 1984 to expand his field of dreams. He was recruited by a failing hothouse tomato operation. Tom turned it into one of the most successful fresh herb and specialty greens operations in the state. At the same time he continued to play bass guitar and join the Dennis Cavalier Band every Mardi Gras where his bass playing was like file to gumbo.

When Tom’s imaginative bass playing styles and creative, New Orleans musicality got a hold of the flea market kalimba his sons, Erik and Maxwell, brought home, the Seque Kalimbass was born. Tom was able to join his bass with the African thumb piano and some great music has come alive.

The people who have had the delight of experiencing Tom “Spiceman” Spicer’s food and music keep coming back for more.

I will miss Tom very much. He leaves a huge void in many of our lives.

– Nancy Addison

This is Tom Spicer and Anne Oliver Lewis at their booth at the Chefs For Farmers Event at Lee Park in Dallas.

Click here if you want to watch Tom teach us how to cut green onions in the proper way.

Click here to watch an interview with Tom and SMU Reporter.

Click here to watch him play his unique musical instrument!

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I released my new book today on Raising Healthy Children!

It made the best seller’s list!

Raising Healthy Children is a comprehensive book full of encyclopedic information! This book is filled not only recipes and information about how you can raise your children in the healthiest possible way, but also includes resources, references and endnotes to give you the most comprehensive book on how to raise healthy children on the market today. Nancy Addison walks you through the grocery store, shares natural remedies, discusses the health benefits of breastfeeding, shares recipes for non-toxic body products, supplements, vitamins, minerals, and so much more.

The post “Raising Healthy Children” By Nancy Addison – Best Seller On Amazon! appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

I was on The Broadcast, KTXD – TV, with Amy Kushnir.
I talked about the importance of staying hydrated! That matters so much now that we are in the heat of the summer! Also, make sure your animals and wild animals have enough water as well. Drinking enough water can help you lose weight, as well as support a healthy immune system. Here is my segment link, if you would like to watch it! Let me know what you think. I would love to hear from you!

Click Here to watch the show!

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I love picking fresh food straight from my garden!

I know how healthy it is and what kind of seeds it is grown with. That is so important to me.

Who has some wonderful tomatoes from your garden? I love tomatoes and I grew these!

Here is one of my favorite recipes!

Fancy Tomato Salad

vegetarian/gluten-free/raw

Serve this salad at room temperature or cold on a hot summer day.
The vegetables in this recipe have natural electrolytes and are very hydrating.

Salad Ingredients:
1 cucumber, sliced

1 red or yellow bell pepper, sliced

1 small–medium onion (sweet, Vidalia, or red), sliced

3 large tomatoes, sliced

Dressing Ingredients:
3 T. balsamic vinegar

3 T. extra-virgin organic olive oil

1 T. honey (optional)

1 T. fresh basil, chopped (or 1⁄2 tsp. dried)
1⁄4 tsp. unrefined, sea salt

Directions:
1. Combine all dressing ingredients and set aside.
2. Combine all salad ingredients and toss in a bowl.
3. Add dressing to salad and toss.

Note: When slicing the vegetables, the bell pepper looks pretty when it is sliced so that it retains it pretty shape all around the middle instead of just slicing it lengthwise strips. The onions look really pretty sliced into rings. The tomatoes can be made into chunks.
Serving size: 2 servings

This recipe is from page 214 in “Alive and Cooking”
by Maryann De Leo and Nancy Addison.

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However, I learned it has other benefits when I was reading the other day about some studies conducted on copper surfaces in an intensive care unit. With healthcare acquired infections being a huge problem in medical care facilities, I found this study very interesting.

They tested copper surfaces in intensive care units, and then measured the percentage of germs and bacteria in those rooms.

Here is a quote from the article:
“Results. The rate of HAI and/or MRSA or VRE colonization in ICU rooms with copper alloy surfaces was significantly lower than that in standard ICU rooms … Conclusions. Patients cared for in ICU rooms with copper alloy surfaces had a significantly lower rate of incident HAI and/or colonization with MRSA or VRE than did patients treated in standard rooms.” (1)

The study involved sixteen intensive care hospital rooms. They put copper surfaces in half (eight) of those rooms. The result was that the rooms with the copper surfaces had about half the rate of infectious germs, MRSA (methicillin resistant staph infections), etc., than the rooms that did not have the copper surfaces. Another study I read found that the bacteria counts found on copper surfaces were 83% less than non-copper surfaces. That is huge. That is wonderful and so easy to implement.
If you are remodeling a kitchen, I would think that copper surfaces would be a healthy countertop to install.

Furthermore, copper was believed throughout history to support the lymphatic system.

One thing I have found that is important to be aware of, is that copper depletes our zinc levels.

A zinc deficiency is a world-wide problem. According to research published in Annals of Nutrition & Metabolism, a zinc deficiency contributes to poor growth, intellectual impairments, perinatal complications, and increased risk of morbidity and mortality.(2)

Zinc deficiency is now attributed to be responsible for 176,000 (14.4%) diarrhea deaths, 406,000 (6.7%) pneumonia deaths, and 207,000 (10.4%) malaria deaths. These deaths are mainly in Africa, in the Eastern Mediterranean, and in South-East Asia, “among children between 6 months and 5 years of age.” (3)

In addition to that we may be getting too much metal or minerals, because the glyphosate, in the herbicides used, which are now in our rain water, chelates minerals and heavy metals.  According to my comversations with Dr. Stephanie Seneff, Senior research scientist at MIT, that is because of the heavy metals and minerals chelated by the herbicide glyphosate (which is now so extensive it’s hard to avoid it), that there are large amounts of heavy metals in our water and foods. Glyphosate also crosses the blood-brain barrier, because it is water soluable and can escort aluminum, lead, copper, etc. into the brain.

The use of copper piping in homes in the US, since the 1960s, means that about 98 percent of all homes built after 1970 have copper pipes. According to studies, copper in our diet is beneficial to a certain extent, but when we have too much of it, it can contribute to Alzheimer’s Disease. (4)

in my own conclusion, using copper in our homes, as door handles or light switches, can have very positive results for the anti-bacteria properties, but when it’s in our pipes, cookware, or drinking glasses, can be harmful to our health if we ingest too much of it. So use copper wisely.

Source: 1 – Copper surfaces reduce the rate of healthcare-acquired infections in the intensive care unit.
Article source: Infect Control Hosp Epidemiol. 2013 May; 34(5):479-86. PMID: 23571364
Author(s): Cassandra D Salgado, Kent A Sepkowitz, Joseph F John, J Robert Cantey, Hubert H Attaway, Katherine D Freeman, Peter A Sharpe, Harold T Michels, Michael G Schmidt
Article Affiliation: Department of Medicine, Medical University of South Carolina, Charleston, South Carolina.

2.Annals of Nutrition & Metabolism, The Epidemiology of Global Micronutrient Deficiencies, by Bailey R.L.^{a, b} · West Jr. K.P.^b · Black R.E.^{b – https://www.karger.com/Article/FullText/371618}

3. Eur J Clin Nutr. 2009 May;63(5):591-7. doi: 10.1038/ejcn.2008.9. Epub 2008 Feb 13. Global and regional child mortality and burden of disease attributable to zinc deficiency. by Fischer Walker CL¹, Ezzati M, Black RE.

4. Dr. Mercola, Trace amounts of copper linked to Alzheimer’s Disease. https://articles.mercola.com/sites/articles/archive/2013/09/12/copper-alzheimers-disease.aspx

For more information go to www.organichealthylifestyle.com
copyright@nancyaddison2013

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Basic Green Drink

1-cup leafy greens
1 or 2 pieces of fruit (cored and chopped into pieces)
1 to 2 dates (pitted and soaked about 20 minutes)
3 cups of water

Place in blender and blend.

Note: A powerful blender. like vita mix is recommended.

Greens can be lettuce, spinach, kale, beet greens, etc.
Fruit can be apple, pear, banana, mango, any combination desired.

This summer I am having two book signings in Redstone Colorado. I am looking forward to getting up to the mountains. When I am up there, I am having raw food cooking classes at the Redstone Art Center.

Would you like to arrange a book signing?

Would you like to have me teach a raw food un-cooking class?

Please contact me directly at

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Would you like to eat a healthy delicious cookie?

Easy too!

This recipe is one of many raw recipes in my book, “How To Be A Healthy Vegetarian.”

Raw recipe

ALMOND COOKIES

Ingredients:
2 c. almonds, soaked in water 12 to 18 hours, or almond meal
1⁄2–1 tsp. sea salt
1⁄2 c. or more honey
1⁄4 c. almond butter
2 T. protein powder
1⁄2 c. organic, raw, shredded coconut

Directions:
1. Grind almonds and sea salt into a fine meal.
2. Slowly add honey, almond butter, and protein powder to make
sticky dough.
3. Roll dough into round long logs.
4. Roll logs in coconut.
5. Wrap logs in parchment or wax paper and then in foil. 6. Chill until firm.
7. Cut slices a little over one-quarter-inch thick.

Note:
I use Garden of Life brand protein powder.

Variation:
Gently press cookies in coconut after they are sliced, for a more coconut-y flavor.

Everyone asks me where they can get a copy of my book.

You can order my book(s) on Amazon, Barnes & Noble and of course, right here on the site!

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Here is one of my favorite raw, healthy recipes from my cookbook, which has over 115 yummy and easy recipes in it. The book can help you lose weight, boost your immune system, get your libido healthier, make non toxic body care and home care products with organic food and gardening tips.
I thought I would share it with you!

Raw, vegan recipe

SUPER CHOCOLATE POWER SMOOTHIE

Yes, you can have chocolate for breakfast and it will be healthy! Cacao is one of, if not the top anti-oxidant foods in the world. It is nutrient- dense.

Note that if you’re making this drink for someone who is diabetic, sweeten it with stevia instead of dates.

Ingredients:
2 1⁄2 c. coconut or hemp milk
1 or 2 bananas
1 T. cacao powder or cacao nibs ( you can save some to sprinkle on top)
2–3 dates, pitted and soaked in water for an hour or more or if you are diabetic – use a half dropper of toffee flavored stevia
1 T. nut butter of choice (sunflower seed, pumpkin seed,peanut, or almond)
1 tsp. chia seeds
1T. extra-virgin, pure coconut oil
1 scoop protein powder ( I use one from Mike Adam’s store.)

Directions:
1. Blend all ingredients well in a blender and enjoy!

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She generously gave me the recipe for my 6 time,  international award-winning bookbook,

“How To Be A Healthy Vegetarian.” 2nd edition

I am sharing this marvelous salad with you!

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 silvers

1⁄4 c. black olives

1⁄4 c. green onions

1 stalk celery, chopped

1 tomato, chopped

3⁄4 c. feta cheese

La Martinique salad dressing

Directions:

1. Toss all ingredients together with salad dressing.

Variation:

Substitute another vinaigrette salad dressing for La Martinique dressing.

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I also, have a book signing on Sunday at a wonderful Mediterranean Cafe. We are going to have cooking lessons, lunch and cutting edge health information.

A wonderful way to start off the New Year and keep those resolutions!

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1. Stay hydrated! Even though they are liquid, sodas and coffee are not hydrating. So, drink lots of water to stay hydrated. Hydration is a major factor in staying well and healthy!
2. Juice half an organic lemon or lime and add to a glass of warm purified water. Drink this first thing in the morning before anything else goes into your stomach. This will help cleanse your organs, give you a vitamin C boost and help alkalize your system.
3. Make your healthy breakfast and/or lunch your largest meals of the day. You need this to give your body sustainable energy throughout the day.
4. Eat healthy fats. Fats are good for you in the right form, quality and quantity. These “good fats” will actually give you more energy, help you lose weight, fight inflammation and support your brain function.
5. Exercise at least 50 minutes 3 times a week. This helps you get oxygen flowing throughout your body and cuts down on stress.
6. Take time for yourself. Take a long hot bath, a walk, a nap, a massage or manicure. Even if it is just for 15 minutes, nurture yourself, breathe deeply, and think of peaceful thoughts. Play some uplifting music. It is amazing how rejuvenating this can be!
7. Volunteer. There is no better way to invigorate your life than to do something in a volunteer way. No matter how low things seem to be, when you volunteer, it puts everything into perspective and can empower you! It is a great activity to do as a family or a group. There are so many worthy groups out there that could use some help. If you are lonely, it is a great way to get out, meet some new friends and have some fun. When we give, we always get much more back in return.

Remember, if you don’t take care of yourself, you can’t take care of others. So, be patient and kind to yourself during the holidays.
I wish you and yours a merry holiday season! Love, Nancy
copyright@nancyaddison2012 for more information go to wwww.organichealthylifestyle.com

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By Nancy Addison CHC, AADP

I have been a regular guest speaker at Parker University. I teach nutrition and “The Healing Diet” for Dr. Michael Hall’s class. Part of my talk concerned stress. I taught them a 3-minute meditation to help them cut down on stress and actually regenerate their own stem cells. They loved it! I teach this to my clients, at my seminars and at my speaking engagements.
Here is a nice quote on meditation that I thought was good. Hope you like it!

“Profound meditation in solitude and silence frequently exalts the mind above its natural tone, fires the imagination, produces the most refined and sublime conceptions. The soul then tastes the purest and most refined delight, and almost loses the idea of existence in the intellectual pleasure it receives. The mind on every motion darts through space into eternity; and raised, in its free enjoyment of its powers by its own enthusiasm, strengthens itself in the habitude of contemplating the noblest subjects, and of adopting the most heroic pursuits.”
Johann Georg von Zimmermann

Hope you have a stress free and relaxed day!
For more information go to: www.organichealthylifestyle.com

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From the Natural Epicurean Academy of Culinary Arts
www.naturalepicurean.com
Last week I spent some time teaching nutrition at the Natural Epicurean Academy in Austin, Texas. I had a marvelous time and tasted some delicious food while I was there!
Here is a ymmy recipe that I received from them and I thought I would share this with you! Quinoa is a whole protein and it is gluten free. I like to use it instead of rice. You cooked it about the same, but takes a little less time!

Ingredients:
1 ½ cups spring or filtered water
1 cup organic quinoa
¾ cup organic pecans, coarsely chopped
3 –4 organic scallions, sliced in thin rounds
1/3 cup organic parsley, finely chopped
1/3 cup organic celery, finely chopped
¼ – ½ cup organic, dried, unsweetened cranberries, finely chopped

Dressing:
2 tsp. organic cold pressed, extra virgin olive oil
1 tsp. unrefined cold pressed sesame seed oil
1 T. fresh organic lemon juice
¼ tsp. organic umeboshi vinegar
2 tsp. organic rice vinegar
dash ground organic black pepper

Directions:
1. Bring the water to a boil.
2. Stir in quinoa.
3. Cover, turn to low and cook for 25 minutes.
4. Place pecans in 350 degree F. oven for 10-12 minutes or until lightly toasted. Set aside.
5. Combine all dressing ingredients in a large mixing bowl. Add scallions, celery, parsley, and cranberries and set aside.
6. When the quinoa is done, transfer is to a glass bowl that can handle hot temperatures and fluff it with a fork. Set aside to cool.
7. Once the quinoa is cooled, add the dressing mixture and the toasted pecans to it and stir well.
8. Salad is best if set aside for at least an hour to allow flavors to blend. Serve cool or at room temperature. This keeps well in the refrigerator for a couple of days.
Enjoy!
Love, Nancy

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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

You may like to see Nancy’s international award-winning cookbooks on her author page on Amazon.

copyright@nancyaddison2012.

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I am also talking on how to raise your own organic food! That is a subject that is near and dear to my heart!

I am really looking forward to meeting everyone.
Please come and see me!
I will also be signing my books after each speech.
I hope to see you there!
Love, Nancy

Here is the link for the site: http://www.metrocookinghouston.com/nancy-addison/

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I am a big proponent of organic farming and I am an avid environmentalist. I put a lot of information in my book on GMO’s, soy, pesticides, the environment, etc. I was reading today about some political things going on in California. If it is happening in California, it will affect our food supply and it is only a matter of time, before they will want to do it in your state too. So, I think it is important to know this. I think our environment is so fragile and having huge amounts of chemicals dumped onto our environment is becoming such an enormous problem that is every increasing.

About 27 years ago, I became aware of the problems associated with genetically modified plants. I was reading books and articles on the environment and I read about how the large bumblebee was becoming extinct because they were starving to death.

The reason being that the new genetically modified plants are developed for beauty and other things and the flowers don’t have any nectar in them. Have you ever noticed that the flowers today at the florist don’t or most don’t have a scent? The flowers they plant all over town don’t have a scent. There is no nectar.

That is why old heirloom flowers or wildflowers are so important for us to plant everywhere we can. I plant them in my garden for the bees and pollinators. About GMO’s, there are two basic types of genetically engineered crops on the market now: herbicide-tolerant and insect-resistant. These are grown to handle the direct use of pesticides on them.

There are over a billion pounds of pesticides used in the United States alone each year. Many of these chemical fertilizers were developed for use as bombs or poisons in warfare. What I find alarming now is that “Last week Dow Chemical donated $1.2 million to defeat Prop 37 to label genetically engineered foods, which will appear on the ballot in California this fall.[1]

At the same time, they happen to be petitioning the U.S. Department of Agriculture for the approval of a new genetically engineered “Agent Orange” soybean that tolerates the extremely toxic chemical herbicide 2,4-D, a major component of the Vietnam War era defoliant Agent Orange.[2]

Not only does Dow Chemical not want you to know what’s in your food, but now they want to dump more toxic chemicals on it too! Numerous studies have linked exposure to 2,4-D to serious health problems that include cancer (particularly non-Hodgkin’s lymphoma), lowered sperm counts, liver disease and Parkinson’s disease.[3] In addition, dozens of peer-reviewed studies have found the use of 2,4-D to contribute to hormone-disrupting activity linked to reproductive problems and thyroid dysfunction.[4] (I got these facts and that quote from : http://action.fooddemocracynow.org/go/641?t=8&akid=613.225485.Ph-M8Z)

These pesticides and chemicals poison our food and our environment. Pesticides particularly affect our nervous system. These plants actually produce an insecticide to kill insects that feed on them. If this is what the genetically engineered plant is doing to a small insect, then what is it doing to the person who is eating this food? The effect of this type of plant on the environment and in the human body, especially long-term, is unknown. Genetically engineered, or genetically modified (GM), plants are escaping into the wild and inter-breeding with wild plants.

Our pollinators, such as bees, are in trouble now. Are genetically engineered plants a contributing factor? Good question. Genetically engineered food is such a recent food product that no long-term, in-depth studies show their long-term effect on humans or the ecosystem. You must decide for yourself if eating food that has pest control built right into it or has large amounts of poisons put on it is good for human consumption. “An estimated 75 percent of foods in U.S. grocery stores contain GM ingredients.

About seven out of every 10 items in the average grocery cart have been genetically modified. And don’t bother reading labels to see if you’re buying a GM product, because as of now, there is no labeling is required,” (quote from Nancy’s international award-winning book: How To Be A Healthy Vegetarian, page 317) like there is in most countries around the world. Well there are two basic types of GMO’s.

I personally think we need labeling. We also need to stop poisoning our precious ecosystem and environment. Let your voice be heard. If you don’t say anything, they think you don’t care and they will do whatever they think they should at the time.

Educate the people in power with your voice. If you do say something or make a phone call, they estimate that you represent a demographic of about 10 thousand people. So don’t underestimate the power of that one phone call! Help stop the poisoning of America and the world!

Please do something today. Do it for your grandchildren, if for no other reason. They deserve a safe, non-toxic land. So, support the organic organizations, support your organic farmers, because if you don’t, they may not be around to support later on.

Many people say to me, but I can’t afford organic and I say to them, you can’t afford not to buy organic. Buy local, buy seasonal, buy organic when you can, it does make a difference.

That farmer, doing the right thing, needs your financial support or he can’t keep doing it. Every time you buy something, you are voting for someone or against someone. The purchase power is powerful. You don’t realize how powerful your purchase really is. Make it count!

I have always felt that when faced with a situation; it is best to take action in the positive direction instead of just remaining in place feeling helpless. So, that is why I wrote this blog. Thanks for reading it! I hope you have found it helpful, educational and inspirational.

Sincerely, Nancy

Resource for quote and information:
http://action.fooddemocracynow.org/go/641?t=8&akid=613.225485.Ph-M8Z

Nancy’s website is: www.organichealthylife.com and her author page on Amazon is: Author.to/nancyaddison

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Finally, “How to be a Healthy Vegetarian!” Both the health care provider and lay person have an easy to understand resource in reversing the course of preventable disease. Increasing lifespan and quality of daily activities through better decision-making in daily dietary choices is a recipe easily afforded in this time.

This book has been endorsed by two doctors and Larry Hagman from the show ” Dallas!” Jan Miller, the book publicist, said it contained enough information for 3 books! It is a comprehensive health encyclopedia for anyone who is interested in health, healing, nutrition and cooking. Dr. Hall said it was a great resource book for medical professionals! Dr. Massad said the information on sugar was the best information he had ever read on sugars and sweeteners! Almost half of the book contains fabulous healthy recipes! Put in your order today!

Get Your Copy NOW

(Click here to visit Amazon.com for orders outside the U.S. and Canada.)

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• mock spaghetti with marinara sauce,
• mock parmesano cheese, which includes coconut kefir,
• and a delicious desert of Date Nut Torte!

You won’t believe how delicious and easy these recipes are! You can become the savviest chef for your family and friends. This is fun and healthy.

A great present to give to anyone trying to adopt a healthier diet. Say yes and order it today.

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Don’t miss the cherry sorbet desert, it is a cool, healthy, refreshing desert that just about everyone will love!

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Raw and living foods are foods that have not been heated over 105–118°F. It’s basically eating food in its whole real form, without damaging the true nature and nutrition of the food. The enzymes in the food retain much higher nutrient levels in this form.

We need enzymes for digestion and nutrient absorption. Live enzymes in foods help us digest efficiently and completely. Remember, the key to health is a clean and nutrient-rich body.

Raw and living foods are the best form of foods for optimum health and wellness. These foods will feed the body on a deep, cellular level without stressing it as much as cooked food does. Cooked foods are dead. They don’t supply any live enzymes.

When foods are devoid of living enzymes, it means the body has to work much harder and supply more of its own enzyme store to digest the foods. Pulling enzymes from storage and using them to digest enzyme-empty food makes the body work harder compared to eating foods that supply their own enzymes ready for digestion.

In addition, raw and living foods have more nutrients available for the body during digestion. One of the most vital nutrients is sulfur, which is often overlooked. Sulfur is critical to our body’s metabolism, specifically the catalytic function of large numbers of enzymes. Without the proper levels of sulfur, our bodies can’t build good healthy cells, and this leads to illness.

Although sulfur is present in most organically grown fresh food, it is mostly found in fruits, vegetables, and some grains. Due to its unstable nature, the sulfur is quickly lost from food when it is processed, cooked, or stored. That’s another reason having a diet high in freshly picked, raw, unprocessed, whole, organic food is vitally important.

Raw, living, unprocessed foods are also highly alkalizing. The body’s pH (acidic balance) should ideally be 7.2–7.3. However, most people with chronic or acute diseases usually have overly acidic bodies with a pH well below 7.3. Eating foods that are highly alkalizing can help the body maintain a healthier pH.

Our well-being depends on the quality of our food. Food starts to die the moment it is picked. Food we buy at the supermarket is probably at least five days old. The fresher the food, the more alive it is. The enzymes will be more vibrant and rich in nutrients. Locally grown or home-grown, fresh, organic fruits, vegetables, nuts, seeds, and grains will give the body more nutrient-dense, enzyme-rich food to process, absorb, and turn into the body cells. It is all about energy. Fresh food is more vibrant.

A diet with a ratio of about 80 percent raw to 20 percent cooked food will work for most people throughout most of the year. I say this because, I think taking anything to extremes aren’t always the best way.

If you add warm foods to your diet in the cool months, this can be supportive to certain parts of the body. For instance, the thyroid is better supported when cruciferous vegetables such as broccoli and cauliflower are lightly steamed or sautéed instead of eaten raw. This is because these foods—as well as yams, Brussels sprouts, and cabbage—contain natural chemicals called goitrogens that can interfere with thyroid hormone synthesis. Lightly steaming or cooking these vegetables deactivates these chemicals. Adding foods like cooked whole, sprouted grain rice can work as a tonic for the spleen and pancreas.

Enjoy your raw foods, but listen to your own body and be mindful of how they affect it. Your goal is to create balance in your health, your diet, and your life, too.

We are, after all, what we eat.

by Nancy Addison CHC, AADP
copyright@nancyaddison2012

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