The Wholesome Truth
Yams: Yams have excellent medicinal uses, including
treating arthritis, asthma, and spasms. Their plant estrogens ease many
low estrogen symptoms, help regulate menses, and work as an agent to
prevent miscarriages. Their simple peptide substances bind with heavy
metals like cadmium, copper, mercury, and lead and thus assist in metal
detoxification of body tissues. Yams that contain diosgenin are used
for treating fatigue, inflammation, spasms, stress, and colitis.
Cranberry: The cranberry may be small, but the
health benefits are numerous. Cranberries are rich in phytochemicals
that may prevent bacteria from adhering to the urinary tract and causing
infection., it may also help treat bacterial diseases such as gastritis
associated with H. Pylori, dental caries, and other periodontal diseases.
They are an important source of flavonoids that contain strong antioxidants
and anti-inflammatories. Research suggests that it also may help with
cardiovascular disease.
Turnips: Turnips clear heat, dissolve phlegm,
moisten, and cool and strengthen the blood; they are good for general
detoxification. Turnip juice reduces mucus and catarrh. Turnips contain
vitamins B and C, potassium, phosphorus, calcium, and other trace nutrients.
They have more naturally occurring sodium than most vegetables. Raw
grated turnips serve as a digestive aid as well.
Blue Corn: Blue corn is literally blue, and its
sweeter and more delicately flavored than the yellow variety. Blue
corn contains more complete protein and manganese than yellow corn. Many
people prefer heirloom blue because its energetic properties are superior
to hybridized corn. While all corn is medicinal to the heart and kidneys,
blue corn also supports the liver.
Kefir:
Kefir is a fermented milk drink that is easily
digested, it cleanses the intestines, provides beneficial bacteria
and yeast, vitamins and minerals, and complete proteins. Because kefir
is such a balanced and nourishing food, it contributes to a healthy immune
system and has a tranquilizing effect on the nervous system. The regular
use of kefir can help relieve intestinal disorders, promote bowel movements,
reduce flatulence and create a healthier digestive system.
Source:
Food For Life, 2005
Better Health Nutritional Program Client Testimonials
From 86 yr old client
One client that’s been on the program since
1999 states:
”At 86, I look much younger, without Better Health I would
look much older than I do, if indeed I would be alive.”
From E.P. of Nevada City, CA
After six weeks on the programs:”Diarrhea
has stopped, acid reflux is gone, lost 15 pounds, bloated stomach is
gone, edema is gone, more energy.”
From M.V. of Los Angeles, CA
M.V. has been off and on the program for 6 to
7 years and states:
“I have found that when I follow the program very closely
and allow my numbers to be close to zero or better that is it at
this times that I have felt the absolute most joyous and vibrant
ever. Virtually every aspect of my life improves as I remain committed
to my program...If one wants to be the best that they can be...Better
Health would be the backbone of that success. It’s a toxic
crazy world and Better Health cuts through the chaos and clears a
path for the body & mind to reach & live it’s true
potential.”
From M.M., Grand Island, NY
“ I’m off all Rx mediations and I’m generally
much healthier.”
From Client, Santa Rosa, CA
“ I walk good, can sit and stand,
and squat with no problem. Blood clot in leg has improved unbelievably.
You can’t tell I had one. Energy level is good. Tumors in stomach
improved. My focus on eating right is much better.”
From Client of 2 Years
“ I used to get sick all the time!
At least a few times a month. Now I hardly ever feel that way. My supplements
and diet really help with my digestion as well.”
Fennel
and Quinoa Salad
1 medium fennel bulb, trimmed
1 cup quinoa
2 cups water
1 cup fresh flat-leaved parsley leaves
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
Freshly ground pepper, to taste
Directions:
Prepare an ice-water bath. Cut fennel
bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly
as possible. Place in ice-water bath. Toast quinoa in a saucepan over
medium heat, stirring constantly, for 5 minutes. Add water, raise heat,
and bring to a boil. Reduce to a simmer; cover, and cook for 15 minutes.
Remove from heat, and let stand, covered, for 5 minutes. Transfer to
a bowl; refrigerate, uncovered, until cool, about 1 hour. Drain fennel,
and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper,
and toss. Divide quinoa among bowls. Top with fennel mixture. Adapted from Martha Stewart Living, Nov. 2007
Goat Cheese and Spiced Walnuts on
Endive
1/2 cup coarsely chopped walnuts
1 tablespoon xylitol
1 tablespoon water
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
16 Belgian endive leaves
1/2 cup (4 ounces) goat cheese
Directions:
Preheat oven to 350.
Combine first 7 ingredients.
Spread nuts on parchment-lined baking sheet. Bake 12 minutes,
stirring halfway through baking. Remove from oven and set aside.
Arrange leaves on platter. Spread about 1 teaspoon of cheese into each
leaf. Top with walnuts. Serve immediately. Hint: You may wish to
substitute the endive with the inner leafs of romaine lettuce. Adapted from
Martha Stewart Living, Nov. 2007
Moroccan Chickpea Stew
Garnish with chopped cilantro and serve over Quinoa
instead of brown rice, if you prefer. For milder heat, seed the jalapenos
or omit.
2 teaspoons olive oil
1 cup diced yellow onion (about 1 medium)
1 cup diced carrot (about 1 large)
2 garlic cloves, minced
1 jalapeno pepper, minced
1 1/2 cups peeled yukon gold potato (about 1 large)
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/8 teaspoon sea salt
28 ounces diced tomatoes
16 ounces chickpeas ( garbanzo beans)
14 ounces organic vegetable broth
3 cups hot cooked rice
1/2 cup plain yogurt
Directions:
Heat olive oil in a large saucepan
over medium-high heat. Add onion, carrot, garlic, and jalapeno
to pan; sauté 6 minutes or until tender.
Stir in potato and next 7 ingredients (through broth).
Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until
potato is tender. Serve over rice. Top with yogurt.
Yield:
6 servings.
Adapted by Cooking Light-Nov. 2007
|
