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Author: Meredith Mitchell

Breast Cancer Awareness

Breast Cancer Awareness

Good Morning Everyone!

For Breast Cancer Awareness Month we will be holding a company-wide “PINK OUT” on Friday October, 24th 2014 (next Friday).  How do you participate?  Just wear PINK and lots of it next Friday, get together for a team photo and then email me your pics :).  I’ll send out an email next Thursday to remind you all to wear pink the next day!

Drew Canole, the author of fitlife.tv put together an article about baking soda and it’s healing benefits.  I encourage you all to read the whole article but just in case you don’t make time for it, I wanted to highlight part of it for you 🙂

Baking soda is an alkaline compound that can help regulate our body’s pH.  Why is this important?

In Drew’s article he points out, “Dr. Warburg has made it clear that the root cause of cancer is oxygen deficiency, which creates an acidic state in the human body. Dr Warburg also discovered that cancer cells are anaerobic (do not breathe oxygen) and cannot survive in the presence of high levels of oxygen, as found in an alkaline state.”

There is a Baking Soda and Lemon Tonic that can help prevent and help treat cancer!!  Here’s the recipe:

Baking Soda and Lemon Juice Tonic:

Prevent and treat cancer with Baking Soda and Lemon Juice Tonic! Patients everywhere, with the consent of their physicians, are warding off and destroying cancer with nutritious and alkalizing compounds like lemon and baking soda. Studies suggests that cancer can not thrive or even survive when our bodies are in the pH balance.

Author: Drew Canole

Ingredients

1 teaspoon baking soda (ALUMINUM FREE)

Half a lemon

8 ounces of purified water.

Instructions

Mix 1 teaspoon of baking soda with half a lemon into 8 ounces of purified water.

Drink this first thing in the morning.

Make it a part of your everyday morning routine.

 

Click the link below to read the whole article:

– See more at: http://fitlife.tv/11-amazing-uses-of-baking-soda-miraculous-healing-and-cleansing/#sthash.lHmfhSGX.dpuf

 

Yours in Health and Wellness,

Meredith Mitchell

 

Support Your Immune System With Food!

Support Your Immune System With Food!

Good Morning Everyone!

Combat the cold and flu season with food!  That’s right, there are foods you can eat that will help support your immune system.  Below is a list of some of the foods recommended by Dr. Oz and Dr.Mercola with a brief description of their benefits.  You can click on the links below for more information 🙂

  1. Kale, broccoli, cabbage and lettuce – Cruciferous vegetables such as kale, broccoli, lettuce and cabbage support your liver and immune function by boosting the liver’s ability to flush out toxins.
  2. Avocados – Adding ½ cup of avocados to your diet is an easy way to support adrenal function and health and keep your immune system happy. Avocados contain essential amino acids, antioxidants and some healthy fats to help balance hormone production.
  3. Ginger – According to Ayurvedic traditions, ginger warms the body and helps to break down the accumulation of toxins in the organs, particularly in the lungs and sinuses. 
  4. Sage Extract – Sage extract works as an expectorant, which helps your body move mucus out of your respiratory tract and helps to calm your cough. As a good alternative to an over-the-counter expectorant, try a drop of sage extract in tea or hot water.
  5. Mushrooms – Mushrooms strengthen your immune system because they are rich in protein, fiber, vitamin C, B vitamins, calcium, and other minerals.
  6. Garlic – Garlic is antibacterial, antiviral and anti-fungal!
  7. Coconut Oil, Water and Milk – Coconuts are an antiviral and is rich in lauric acid, which converts in your body to monolaurin which is known to strength the immune system.
  8. Honeysuckle and Chrysanthemum  – You can drink this as a tea. They both are antiviral!
  9. Turmeric – General immune system booster due to its high antioxidant capacity, and an anticancer agent as well; turmeric is five to eight times stronger than vitamins C and E, and even strong enough to scavenge the hydroxyl radical, which is considered by some to be the most reactive of all oxidants.
  1. Cinnamon – Powerful antimicrobial agent—found to kill E. coli and many other bacteria; also has anti-inflammatory compounds.
  2. Elderberry Extract – Used for its antioxidant activity, to lower cholesterol, improve vision, boost the immune system, improve heart health and for coughs, colds, flu, bacterial and viral infections and tonsillitis. Elderberry juice was used to treat a flu epidemic in Panama in 1995.

http://www.herbwisdom.com/herb-elderberry.html

Dr. Oz:

http://www.doctoroz.com/slideshow/boost-your-immunity-naturally?gallery=true

Dr. Mercola:

http://articles.mercola.com/sites/articles/archive/2009/12/08/top-12-foods-for-healthy-immune-response.aspx

Don’t forget to sanitize the devices you use daily.  Take your phone for example.  You would have less germs on your face/cheek if you were to use your shoe as a phone as oppose to your actual phone.  Your phone goes everywhere with you so it only makes sense that your phone would be one of the most germ infested things you own.  I would recommend you sanitize the following DAILY:

  • Phone and phone case (take the case off to sanitize)
  • Tablet
  • Computer keyboard and mouse
  • TV Remote
  • Door handles
Yours in Health and Wellness,
Meredith
Mexican Green Bean Salad

Mexican Green Bean Salad

Mexican green bean salad with fresh green beans, cilantro, jalapeno, red onion, cotija cheese, avocado, tomato, olive oil and lime juice.

Make sure to use the freshest green beans you can find. Good green beans should feel firm and should snap in half, not bend, when you try to bend them.

  • Yield: Serves 4.

Ingredients

  • 1 lb fresh green beans, strings removed, ends snapped off, cut in half into about 1 1/2 inch length pieces
  • 1/4 cup onion, finely chopped
  • 2 Tbsp lime juice or white vinegar
  • 1 Tbsp olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano (Mexican oregano if you can get it)
  • 3/4 cup packed, chopped cilantro
  • 1/3 cup canned, pickled jalapeño chili peppers, sliced
  • 1/3 cup chopped red onion
  • 1/2 cup crumbled cotija cheese (salty Mexican cheese that resembles feta)
  • 1/2 avocado, sliced or cut into inch long pieces
  • 1 medium tomato, cut into 8 wedges, or a cup of halved cherry tomatoes

Method

1 Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely.

2 Place beans in a large bowl. Gently mix in the the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Let sit for half an hour.

3 When ready to serve, gently mix in the chopped red onion and cotija cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.

 

Simply Recipes http://www.simplyrecipes.com

 

Kale with Sausage and White Beans

Kale with Sausage and White Beans

Kale sautéed with Italian sausage, onions, garlic and white beans.

We used curly kale for this recipe, but you could use any kale, as well as chard, turnip greens, beet greens, or collards. A splash of vinegar (sherry, red wine, cider) is a nice touch right at the end of cooking.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6 as a side dish.

Ingredients

  • 1 Tbsp olive oil
  • 1/2 pound bulk sweet Italian sausage, or other sausage (use gluten-free sausage if cooking gluten-free)
  • 1 onion, sliced thin (about 1 1/2 cup’s worth of sliced onions)
  • 2 large garlic cloves, sliced thin
  • 1 pound kale (1 large bunch), center thick rib removed, leaves roughly chopped
  • 1/2 cup chicken or vegetable stock
  • 1 15-ounce can of white beans, rinsed and drained
  • Salt and pepper

Method

1 Heat the olive oil in a large sauté pan over medium-high heat and add the bulk sausage; if you can’t find bulk sausage, remove the casings on the links. Cook for 3-4 minutes, then add the onion slices and turn the heat to high. Cook until the edges of the onions brown, about 3-4 minutes. Add the garlic and cook for another minute.

 

2 Add the kale, sprinkle salt over everything, then add the chicken stock. Cover the pan, lower the heat to medium and cook for 2 minutes.

3 Uncover, mix everything well (the kale will have cooked down by now) and add the beans. Cover the pot again and lower the heat to low. Cook another 5 minutes, then turn off the heat. Let stand 5 minutes, then serve.

 

Simply Recipes http://www.simplyrecipes.com

Read more: http://www.simplyrecipes.com/recipes/kale_with_sausage_and_white_beans/#ixzz3G3DrqXCi

 

Green Juice

Green Juice

http://www.eatingwell.com/recipes/green_juice.html

From EatingWell:  September/October 2013

This healthy green juice recipe combines parsley, spinach, pears and celery to make a juice packed with bone-supporting vitamin K. No juicer? No problem. See the juicing variation below to make this green juice recipe in a blender.

            2 servings                 |             Active Time: 15 minutes           |             Total Time: 15 minutes

Ingredients

  • 1/2 cup fresh parsley
  • 3 cups spinach
  • 1/2 lemon, peeled
  • 2 medium pears, cut into eighths
  • 6 large stalks celery, trimmed
  • Ice cubes (optional)

Preparation

  1. Working in this order, process parsley, spinach, lemon, pears and celery through a juicer according to the manufacturer’s directions. (No juicer? See Tip.)
  2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

Nutrition

91 Calories;  1 g Fat;  0 g Sat;  0 g Mono;  0 mg Cholesterol;  20 g Carbohydrates;  1 g Protein;  1 g Fiber;  192 mg Sodium;  409 mg Potassium

 

1 Carbohydrate Serving

Tips & Notes

  • Tip: No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.
Ribollita Soup

Ribollita Soup

http://www.eatingwell.com/recipes/ribollita_soup.html

From EatingWell:  March/April 2012

Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan.

            8 servings, about 1 3/4 cups each                 |             Active Time: 1 hour           |             Total Time: 1 1/4 hours

Ingredients

  • 1 14-ounce can whole peeled plum tomatoes
  • 2 15-ounce cans cannellini beans, rinsed, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
  • 1/4 cup thinly sliced garlic
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced zucchini
  • 1/4 teaspoon salt, divided
  • 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
  • 1/4 head Savoy or green cabbage, cut into 1-inch cubes
  • 2 cups diced russet potatoes
  • 3 cups vegetable broth
  • 2 cups water
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/8 teaspoon celery seed
  • Crushed red pepper to taste

Preparation

  1. Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
  2. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
  3. When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

Nutrition

Per serving :180 Calories;  4 g Fat;  1 g Sat;  3 g Mono;  0 mg Cholesterol;  33 g Carbohydrates;  8 g Protein;  9 g Fiber;  551 mg Sodium;  512 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 lean meat, 1 fat

Tips & Notes

  • Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.