Day 6 Detox!

It is our Day 6 of Detox!  I hope you are all feeling good energy, mental clarity, and more light! 
remember to see the www.standardprocess.com website for more health info!
other websites for health that I recommend are:

http://www.westonaprice.org and http://www.realmilk.com

Enjoy your weekend!

Jenny

Day 3 Autumn Cleanse

Day 3 Autumn Cleanse!!!

http://www.mommypotamus.com/food/standard-process-cleanse-recipes/

is a great link to Standard Process daily recipes!

also see Margaret's  recipes: (minus the butter and beans for now)

Easy Autumn Pumpkin Soup

Recipe: 2 tablespoons butter /2 carrots, peeled & chopped /1 stalk celery rinsed & chopped /3/4 cup chopped onion /1 clove garlic, peeled & minced /2 quarts vegetable broth /4 cups mashed pumpkin /1/2 cup apple c...

ider/1 green apple peeled, cored & chopped /2 teaspoons chopped fresh ginger /1 1/2 teaspoons dried sage /1/2 teaspoon ground cinnamon /1/8 teaspoon ground allspice / sea salt & freshly ground black pepper to taste/1 teaspoon grated lemon peel.
In a 5 to 6 quart pan over high heat, melt butter. Add carrots, celery, onion & garlic; stir often until onion is tender, about 8 minutes. Add broth, mashed pumpkin, apple cider, apple, ginger, sage, cinnamon & allspice; cover and bring to a boil. Reduce heat & simmer, stirring occasionally, for 10 minutes.
Whirl soup, a portion at a time, in a blender until puréed. Return all soup to pan & stir often over high heat until hot. Add salt & pepper to taste.

 

 

 

Avocado Beefsteak Tomato Salad...
Ingredients: 2 ripe avocados/2 large ripe beefsteak tomatoes, sliced /2 tbsp fresh lemon juice/2 tbsp extra virgin olive oil/3 tbsp. chopped cilantro /1/2 sliced red onion. Sea salt & fresh ground black pepper to taste.

 

 

 

Greens with Granny!

Here's a twist on flavoring your greens. Try adding some tart Granny Smith apples. Ingredients: 2 tablespoons extra virgin olive oil/1/2 medium onion, diced/3 minced garlic cloves /sea salt & freshly ground black pepper to taste/ about 1-1/2 pounds fresh spinach, chard or escarole, washed & coarsely chopped /sprinkle of fresh ground nutmeg/ 1 Granny Smith apple, peeled, cored & sliced thin. Heat oil over medium heat. Add onion & garlic & sauté until golden. Turn the heat back to medium high & quickly stir in nutmeg & apple. Cook 2 minutes longer. Stir in greens a handful at a time. As each batch wilts down, add more. Sauté & stir the greens 1 minute, or until wilted, tender but still bright colored. Taste them for seasoning & tenderness. Add sea salt & fresh ground pepper to taste.

 

 

 

 

Maple Roasted Acorn Squash

2 acorn squash (cut in half and scooped clean)/4 tablespoons maple syrup / 2 tablespoons butter (or coconut oil). Directions: Place the acorn squash halves in a baking pan with the cut sides up. Put 1 tablespoon ...

of maple syrup and 1/2 tablespoon butter (or coconut oil) into each acorn squash half. Cover with aluminum foil and roast in a preheated 400 degree oven for 30 minutes. Remove the foil and roast until tender, about 30-45 minutes.

 

 

Easy Baked Italian Zucchini Sticks

Cut zucchini in half lengthwise. Top with halved cherry tomatoes, fresh basil, chopped fresh garlic (optional to taste) Drizzle with extra virgin olive oil and a little sea salt. Bake at 425 for 20 minutes. Easy!

 

 

 

Low Fat Coleslaw

Instead of mayonnaise, try a dressing made of ½ cup of plain nonfat yogurt, 3 tablespoons of apple juice & 2 tablespoons of vinegar. That’s enough for a pound & a half of shredded cabbage with 2 cups of shredded carrots, 2 shredded celery stalks, 1/3 cup raisins & I diced apple. Each cup has about 74 calories (5% of them from fat).

 

 

 

 

Spicy Butternut Squash & Sweet Potato Soup...

Recipe: 1 butternut squash (peeled, seeded and cubed) 1 cup carrots (diced) /2 leeks (thinly sliced)

/1 sweet potato peeled & cubed/5 cups vegetarian broth/1 teaspoon freshly ground black pepper /2 teaspoons Louisiana hot sauce /2 tablespoon white wine /2 teaspoons lemon juice /1 teaspoon cumin /2 cloves of garlic, minced /2 tablespoons extra virgin olive oil /dry roasted pepitas (pumpkin seeds) to sprinkle over the top. Toss all ingredients except pepitas into a large soup pot or Dutch oven and heat to a boil. Cover & reduce heat to a simmer. Let simmer for 20 to 30 minutes or until all the vegetables are extremely tender. Let cool & you can puree your soup in batches in a regular blender. Serve with fresh ground black pepper & pepitas sprinkled on top......no bread for us :(

 

 

Group Cleanse: rice info

Getting Arsenic out of Your (and Your Kids') Diet

September 20, 2012

211

By Sonya Lunder, EWG Senior Research Analyst and Dawn Undurraga, EWG Nutritionist

Although scientists and government regulators have long known about the ever-present threat of arsenic in our diet and water, it was unsettling when two major reports came out on the same day (Sept. 19) reminding us of the risk and the need to do what we can to minimize it. 

Yes, arsenic. It's a naturally occurring mineral with a long history as a murder weapon, and, paradoxically, as a medicine, too. In some parts of the world, contamination levels are so high in food and water as to cause epidemics of skin, bladder and lung cancer. In the United States the effects might be harder to see, but they are still there. In 2001, the National Academy of Sciences estimated that people drinking arsenic-contaminated water at 10 parts per billion would have a 1-in-300 risk of developing cancer over their lifetimes. Recent research suggests that people ingest about that much arsenic in a just a half-cup serving of rice, not an unusual amount for millions of Americans.

The two new reports came from the US Food and Drug Administration and the highly regarded Consumer Reports magazine, and both focused on the worrisome amounts of arsenic in rice and popular rice-based processed foods. 

Environmental Working Group agrees that there's reason to be concerned. Many rice-based foods and some fruit juices have arsenic levels much higher than are allowed in drinking water. And contrary to some denials from the food industry, the contamination does include the form of arsenic that poses a serious risk to our health. It's long overdue for federal agencies to set health-protective limits on arsenic in food, but they are not moving quickly. 

In the meantime, here are some easy-to-use tips on how you can reduce your, and your family's, exposure:

• Limit rice consumption. Try alternative grains such as quinoa, barley, grits/polenta, couscous or bulgur wheat. 

The testing done by Consumer Reports confirmed that rice has much higher concentrations of arsenic than other grains, fruits and vegetables. That's partly because rice is sometimes grown in fields that have been treated with arsenic-based pesticides in the past, but in many cases it's because rice plants have a natural tendency to take up and concentrate naturally occurring arsenic in the soil and water. The FDA says it needs to test 1,000 more rice samples to clarify which rice-growing areas present the greatest risk of contamination. But consumers can take protective steps while the FDA collects data and ponders regulation - a process that could take years.

• If you're preparing rice, rinse it thoroughly. Boil brown rice in a lot of water (as you do with pasta). 

There's good research indicating that you can lower the amount of arsenic in rice by 30-to-40 percent if you take this simple step (the more water the better). Here's a recipe. Unfortunately, white rice doesn't hold up well to this kind of cooking, but you can reduce arsenic levels somewhat by rinsing white rice before you cook it. 

• Vary your diet. Look for alternatives to rice-based processed foods such as breakfast cereals, rice flour, rice pasta, rice cakes and crackers.

Growing awareness that many people are sensitive to the gluten in wheat-based processed foods has led to a proliferation of rice-based products, but they're not the only option. Good alternatives to Rice Krispies-type breakfast cereals include toasted oats, puffed corn or whole grains such as millet. You can also find flour mixes that contain no rice or gluten for baking.

• Limit products that list rice syrup as a sweetener.

You don't think of rice as a component of snack and nutrition bars, but a recent study by scientists at Dartmouth College found high arsenic levels in processed foods sweetened with brown rice syrup, which are often aimed at the "natural" foods market. EWG has concerns about the study and its interpretation in the media, the underlying issue of brown rice syrup remains. Read labels to avoid this sweetener wherever possible.

• Check your drinking water.

Arsenic taints drinking water in many parts of the United States. Check EWG's Tap Water Database to see if it's been detected in your water. If you drink well water, contact your local health department to find out if arsenic could be a problem in your well, or get it tested - it's not expensive and it's worth the investment. 

What parents can do to protect babies and children:

• Instead of rice cereal as the first solid food for babies, try orange vegetables such as sweet potatoes and squash, bananas and avocados.  

Parents were once advised to start infants with fortified rice cereals, which were touted as non-allergenic and nutritive, but nutritional guidance is shifting. With some exceptions, parents are no longer being encouraged to delay introducing potentially allergenic foods. Soft fruits, vegetables or even meats are great first sources of complementary nutrients for a breast- or formula-fed baby.

• Switch to non-rice baby cereals such as oatmeal or mixed grains.

Powdered cereals are convenient and often used to thicken baby purees, but Consumer Reports found more than 95 parts per billion of arsenic in every brand of infant rice cereals it tested, nearly ten times the legal limit for drinking water. Look for non-rice whole grain or oat cereals, or make your own by blending oats in a food processor and then cooking them with water.

• Limit certain fruit juices to a maximum of one-half to one cup a day.

Arsenic-based pesticides were used on fruit orchards in the early 1900s, and soil contamination remains an ongoing source of arsenic in tree fruits and grapes. Testing shows that some samples of apple, grape and pear juices and juice blends have moderate amounts of arsenic. And there's another reason that pediatricians recommend limiting any and all juice in children's diets: They're high in sugar and can crowd out other foods that provide essential nutrients.

• Avoid brown rice syrup as a sweetener in processed kids' foods.

The arsenic in rice is concentrated in rice syrup, which is sometimes used as a sweetener in snack bars, non-dairy beverages and one brand of toddler formula. In previous testing, the one toddler formula made with rice syrup, Nature's Gate toddler formula, had high concentrations of arsenic in its dairy- and soy-based formulas. Consumer Reports noted that the company has recently found a source of rice syrup that is processed to remove arsenic for its dairy-based formula. (Look for use-by dates of January 2014 for Dairy with DHA & ARA, or July 2015 for Dairy.) Apparently the company has not yet addressed the issue of arsenic in its soy formula. 

• Do not use rice milk as a dairy substitute for cow's milk. 

Britain's Food Safety Authority cautions parents to avoid rice milk as a dairy alternative for toddlers from age 1 to 4½. Consumer Reports tested two common brands for arsenic and found that all samples exceeded EPA's drinking water limit of 10 parts per billion. The range in rice milk was 17 to 70 parts per billion. 

Look for other non-dairy drinks and make sure they don't list rice syrup as a sweetener. In many cases, dairy-sensitive children can be given water and other dietary sources of calcium instead of a highly processed dairy substitute.

Autumn is a time to dedicate time to your health, especially as the holiday season is approaching...

Time to Cleanse!

Transformational Purification Program

21 Days of Cleansing your Body and Mind

Tired?

Pain?

Want to lose weight?

Poor digestion?

Hormone Imbalances?

Join Kelly Metcalf and Jenny Dull L.Ac. for a 3 week transformational cleanse, to purify the body/mind, remove toxins, and boost your internal organ health!

Why Cleanse/How do Toxins Affect our Health?

• Fatigue, difficulty sleeping
• Digestion and other gastrointestinal problems
• Food cravings and weight gain
• Reduced mental clarity, headaches
• Hormone imbalances
• Inflammation: pain, diabetes, cardiovascular disease, etc.

What Can be Achieved in a 21 Day Detox?

• Eliminate toxins: clear inflammation!
• Can shed 5-12 pounds
• Learn a healthier lifestyle
• Gain energy
• Improve digestion
• Balance Hormones

Fall is the time for RENEWING your life! Choose to let go of what you do not need and accept positive healthy habits that will satisfy your soul.

What is included in your 21 day cleanse?

• Cleanse Tool Kit: Cleansing products, journals
• 3 Wed. evening healthy meals, prepared by Honeymoon Cafe!
• 1 SLOVeg local veggie box provided
• One hour therapeutic massage to release toxins and replenish your body
• One Acupuncture session specifically targeting your individual needs
• 3 weeks unlimited yoga classes of your choice (all levels welcome!)
• Organic green juices available for purchase from Raw Food Betsy

When?

Friday, October 5th, 6-8 PM: Introduction, Get your Tool Kit, Gentle YOGA
Wednesday Night Dinners & Group Meetings, 6:30 PM at Honeymoon Cafe, Pismo Beach
Sunday, October 28th Completion, 1-2:30 PM

Schedule your own massage and acupuncture visit with Kelly and Jenny

Price:

Price: 3 week cleanse including all of the benefits:  $450

Register Now!

Call NOW to reserve your space

RSVP to Elements of Health Jenny Dull L.Ac: 481-1035 or Harmony House Yoga Kelly Metcalf: 773-0380

Note: All meetings, yoga, massage are held at Harmony House Yoga


peace,
Jenny Dull LAc

How poor maternal diet can increase risk of diabetes: New mechanism discovered

How poor maternal diet can increase risk of diabetes: New mechanism discovered