FREE TELECLASS

, , ,

Learn proven methods on how you can break free from allergies and restore you and your family’s health. Asthma, migraines, arthritis, ulcers and obesity have all been linked to allergy. Fatigue, irritability, body aching, digestive problems, and other vague ailments are typical of allergy.

Join me Wednesday, September 19th,  2012 @ 8:00pm Eastern (NY) time. (5:00pm Pacific, 6:00pm Mountain, 7:00pm Central).

Registration is FREE Reserve your space right here: http://www.healthlady.com/tele-class/dr-susanne-bennett

Find Out:

  • How allergies relates to environmental factors, food additives, diet, digestion, body chemistry, addiction, yeast, molds, parasites and childhood illnesses-
  • Simple, effective day-by-day guides with specific “action items” so you know exactly what to do to eliminate your allergies.
  • How to change your diet and eliminate the worst allergy culprits.
  • Turning your home into a breathe-easy space
/by

WHY SPROUTS?

Why Sprouts?Do you sprout? Sprouting your own seeds is not only convenient but also beneficial. It has been around for centuries, and provides fresh, vitamin-rich food in a just a few days. Also, because they are so small, you can literally eat hundreds of sprouts at a time. Mix them up in salads or sandwiches and you wont even know they are there. They are probably one of the best raw foods you can eat!

Containing more vitamins and minerals than your average fruit or vegetable, sprouts are the best when grown from home–you get the benefit of fresh, organic food all year round. Produce from the super market loses its nutritional value the moment it is picked, whereas raw sprouts continue to acquire more vitamins even after they are harvested. In addition to vitamins and minerals, they also contain proteins and enzymes that can improve digestion and fight disease. Not to mention “400% more protein than lettuce and over 3900% more beta-carotene.”

For me, sprouting at home is like having a mini garden in my yard all year round. I love to sprout alfalfa, flax seed, arugula, broccoli, and quinoa. I put them in my salads, sandwiches, and even vegetable and fruit smoothies! You can find quick tips on how to sprout at home by searching online or browsing through a sprouting book. The benefits and meal ideas are limitless. This is why I tend to sprout seeds and beans all year round!

/1 Comment/by

THE POWER OF HEMP SEED

Hemp SeedsIf you are trying to give your body a boost, most people turn to flax seed or soy. What we should be looking for however, is hemp seed. Hemp seed is the most nutritionally dense seed you can find today. Hemp is extremely high in protein, making it a great substitute for meat or eggs. It also has anti-inflammatory qualities too. The hemp seed contains all of the digestible amino acids and essential fatty acids that can help boost your cardiovascular health. On top of all this, it is also a great source of fiber, magnesium, iron and zinc.

Hemp seed is so great for the body that it has been found to reverse the effects of cancer along with healthy lifestyle changes. The seed helps to boost plasma levels to produce antibodies to keep your body healthy and living longer. It is essential in producing healthy tissues and organs and contains no amounts of THC. Not only will it help you boost your system but it also contains 9 essential amino acids that our bodies cannot produce, making hemp seed a huge part of my diet.

You can purchase hemp seed just as you do flax seed, in huge value size pouches. You can add the seed to cakes or cereal or anything that you would like. I always try to work it into my meals along with my fruits and vegetables. Having a balanced diet does wonders for your body and for better living in the long run!

References:

http://www.swellwomen.com/wellness-wednsdays/wellness-wednesdays-chew-on-this

http://rasta1.hubpages.com/hub/The-Power-of-Hemp-Seed-Nutrition

 

/1 Comment/by

SLEEP ALL NIGHT WITH PHOSPHATIDYLSERINE

Everyday stress can stay with you, especially at night. Sometimes you can toss and turn for hours without getting a good night’s rest, and it is so important to get a good 7-8 hours of uninterrupted sleep each night.

I like to use Phosphatidylserine as a sleeping aid (PS) because it is safe and nonaddictive. Phosphatidylserine is a lipid found in our body’s cell membranes that also helps to reduce cortisol levels in the body. As you are probably aware, high levels of cortisol enter the body during times of extreme emotional, mental or physical stress; it is what gives you that, “fight or flight” response. The phosphatidylserine produced naturally within our bodies helps balance out those cortisol levels, which can store unwanted fat and breakdown lean muscle within the body.

Taking a Phosphatidylserine supplement before bed can help your body balance out the cortisol levels that may have been caused by high blood sugar, creating a stress reaction in your body that can keep you up all night. The supplement helps rid your body of those reactions so you can get a peaceful nights rest.

I would recommend taking the supplement about 30 minutes before bedtime to make sure that the body has had time to break it down. Take one 100mg pill before you increase to higher dosages. Make sure to talk to your doctor about starting the supplement for insomnia or any other nighttime troubles that may be keeping you up. It is important to know exactly what the problem is before you start treating it. Phosphatidylserine, however, should give you the full night’s rest that you deserve. Sleep well!

References:

http://www.allstarhealth.com/blog/products-and-ingredients/phosphatidylserine-supplements-reduce-cortisol-levels/

http://findarticles.com/p/articles/mi_m0FKA/is_9_67/ai_n14932830/

/by

TREATING BLOOD SUGAR IMBALANCES

,

Our blood sugar levels play a more important role than you think. Over the past few years, with more and more people becoming diagnosed with Type II diabetes, it has become clear how important it is to take control of our health. Fortunately, researchers have found a new and natural way to help balance out blood sugar levels. This new treatment has been around for centuries and can be found in your very own kitchen cabinet: cinnamon.

Cinnamon has been around since ancient Egyptian times, and is used today cooking, treating an upset stomach, and indigestion. Now, however, it can be used to treat imbalanced blood sugar levels, or hypoglycemia. It is recommended that you start off with a small dosage first, with 1g a day, and work your way up to taking up to 6g. You can start off by mixing it into your favorite foods or drinks like tea, coffee, cereal or yogurt. You can also purchase cinnamon tablets or capsules from your local vitamin store, and take a capsule a day.

As always, be sure to consult your physician before starting any type of healthcare regimen. Common side effects for cinnamon are skin rashes and inflammation in the mouth and stomach. However, if you do not have blood sugar imbalances please a cinnamon regimen may not be for you. Ingesting an abundance of cinnamon for people with normal blood sugar levels could possibly have adverse effects and even create a cinnamon allergy!

References:

 

/by

KEEP IT CLEAN: WASHING PRODUCE THE RIGHT WAY

Think water is enough to clean those veggies of yours? Think again. Pesticides have been engineered to resist water, so one brisk rinse under the faucet just won’t cut it anymore. You really have to CLEAN your fruits, vegetables and grains in order to rid them of harmful chemicals for your body.

Over the years I have tried a lot of creative solutions for cleaning my fresh produce. What has worked for me through the years is a soaking process. I put all of my produce or grain into a gallon of water and mix in one heaping teaspoon of vitamin C crystals/powder. I let them soak for about 10-15 minutes to neutralize and decontaminate any germs or fungus. The most common fungi I see on produce is mold and yeast, and this will help to rid both of those, while deactivating any bacteria and viruses as well.

Go the extra mile when it comes to rinsing your veggies. The chemicals sprayed in fields are meant to resist a lot of different elements, including water. In order to provide safe and healthy food for your family, you must thoroughly wash or scrub all of your fruits, vegetables and grains. The extra mile goes a long way!

/by

KOREAN TOFU MISO SOUP

Fall is the perfect time for homemade soup. One of my favorite recipes to make is a Korean tofu miso soup. I have been making it for years and I would like to share it from my table to yours. I hope you enjoy it as much as I do, enjoy.

  • What you will need:
  • 3 1/2 cups water
  • 3 tablespoons denjang (Korean bean curd paste)
  • 1 tablespoon garlic paste
  • 1/2 tablespoon dashi granules
  • 1/2 tablespoon gochujang (Korean hot pepper paste)
  • 1 zucchini, cubed
  • 1 potato, peeled and cubed
  • 1 onion, chopped
  • 1 (12 ounce) package soft tofu, sliced
  • Cooking Instructions:
  • In a saucepan combine water, denjang, garlic paste, dashi and gochujang over medium heat
  • Bring to a boil and stir in zucchini, potatoes and onions. Let it boil for 5-7 minutes.
  • Lastly, stir in the tofu and cook until it has expanded and vegetables are tender.

I hope this recipe serves you well. It has been a family favorite at my house for years. I will usually drive into Koreatown for all of the ingredients. The markets there have everything and it will always be the best in comparison to other stores closer to home. My go-to store is the Korean Plaza market on Western. If you have time, go check it out and spend the day in Korea town soaking up all it has to offer. Tis’ the season to eat! Enjoy!

http://allrecipes.com/Recipe/korean-bean-curd-miso-soup/detail.aspx

/by

AMAZING GREENS

http://conway.locallygrown.net

Spice up your next salad without the extra calories.  Adding in a little green like arugula is a great way to add a little flavor to your next meal.  Arugula leaves may look like tiny spinach or your everyday lettuce leaves, but they are so much more.  In fact, arugula is closer in nutritious value to broccoli and cauliflower than it is to lettuce!

Arugula can be found growing all across North America.  It is small in size but its dark green color tells us it is packed with fiber and includes not only vitamins A and K but potassium and calcium. In fact, “arugula contains about eight times the calcium, five times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce.”  Try to knock that fact down. 

Arugula is best when eaten raw, so as not to lose any nutritional value when cooking or steaming it.  Wild arugula, as opposed to store bought arugula, tends to be more mineral dense and the smaller the leaves the less spicy they tend to be.

The beta carotene found in arugula contains antioxidants which help to prevent free radicals and can be a cancer preventative.  I try adding arugula to all of my salad and pasta dishes for great flavor and nutritional value.  I try to eat it raw as much as possible and at most will cook it in a bit of olive oil for a minute or two just to break down a bit for my pasta dishes.  With my famous vinaigrette dressing, it tastes simply amazing!

References used

http://www.foodscout.org/food.html

http://www.livestrong.com/article/5381-need-health-benefits-arugula/

 

 

/by

MAKE YOUR OWN ORGANIC SALAD DRESSING!

http://www.flickr.com/photos/elanaspantry/3586109475/sizes/m/in/photostream/

It is time to finally ditch the heavy dressings weighing down your salads and dive into a light, homemade dressing made straight from your very own kitchen. Any time I have the chance, I use my white balsamic basil dressing recipe to spruce up my salads. There is no guess work involved, just simple, homemade zest!

 

I have always been a fan of homemade condiments like salad dressing, because you know exactly what goes into every bite. You do not always have to go the bottled route, where some of the ingredients can be a bit obscure, or contain hidden ingredients that might not be as healthy as you would like.

 

For a great organic, homemade salad dressing, throw together the following ingredients:

 

¾ Organic White Balsamic Vinegar

¼ Greek Organic Olive Oil

8 Basil Leaves (fresh)

Pinch of Oregano (fresh or dried)

Pinch of Salt (I use Himalayan Ink Salt)

Fresh Ground Pepper (add to your liking)

 

I like to grind everything up using my Magic Bullet, a high speed blender that works in seconds to mix up smoothies, shakes or any other frozen beverage. It just so happens they work great for salad dressings too! You can get them for fairly cheap at Walmart or Costco, and cleanup is a breeze. Taking a little bit of time out of your day to make the perfect meal is always worth it. Enjoy!

 

Picture Reference:

http://www.flickr.com/photos/elanaspantry/3586109475/sizes/m/in/photostream/

 

/by

KOBACHA: THE JAPANESE PUMPKIN

tainongseeds.com

This fall bring something new to your diet and to your doorstep—enjoy a wonderful Kobacha squash, also known as the Japanese pumpkin. You have likely seen Kobacha very year at the pumpkin patch, sitting in the corner, being passed off as a side decoration, but this green pumpkin packs a lot of punch for your dinner table as well.

The thick green outside of Kobacha is nothing like the soft orange texture on the inside. This pumpkin has been likened to the consistency of the wonderful sweet potato. The outside of the pumpkin is not as “sweet” though, as you may think. It is very thick and tough, too difficult to carve and turn into your favorite spooky Halloween decoration but perfect enough for your dinner table.

Kobacha is rich in betacarotene, and is perfect for any fall meal. In fact the late weeks of summer and early fall are peak Kobacha serving time. The two most common ways this squash is prepared are as a squash tempura or cream soup. Even though you may have to buy this pumpkin in late September or early October, unlike the typical orange pumpkin, Kobacha can last about a month when uncut and stored at room temperature. Once the squash has been cut, it must be refrigerated for best use.

In addition to a  healthy dose of betacarotene, this pumpkin is full of vitamins A,C, iron and potassium. Who would have thought a simple decoration could be turned into a highly nutritious meal?

References:

http://japanesefood.about.com/od/vegetable/p/japanesekabocha.htm

http://www.vegparadise.com/highestperch10.html


/by