Frankie’s Vegan Spare Ribs
This recipe sounds tasty, and not too complicated. The meat substitute is seitan. It does call for a food processor, and about an hour of total baking time, which is not too bad. There is a BBQ sauce recipe that goes with the ribs.

Carolina-style Barbeque Sandwiches
From Vegetarian Times, this one I would like to try, but it calls for a lot of cider vinegar. In fact, in the comments section, most said it was too much and they reduced it, “I just made this recipe and after reading the above posting I reduced the apple vinegar to around 1/4 C.” The sauce is supposed to be tangy, and mustardy. The sandwich uses seitan as the protein source. (If you want the sweeter Kansas City BBQ sauce, here is a recipe for Big Al’s K.C. sauce.)

Sweet and Spicy Barbeque Tofu
A simple but appealing recipe for comes from About.com. The only issue I see is the call for 3/4 cup brown sugar. That seems like too much, and could be reduced to maybe 1/4. Also it mentions using 3/4 cup orange juice concentrate, which could be enough sweetness by itself. Marinating takes 2 hours, but everything else is quick.

Eggplant BBQ with Fresh Chive Vinaigrette
This recipe sounds the most original. It also doesn’t require much time. When can you say you last barbequed an eggplant?

Brazilian Beach Skewers
For people who do eat cheese, there is an intriguing recipe using Halloumi, which is a middle eastern cheese usually only made from goat and sheep milk. You can probably get it at a middle eastern grocery store, and some supermarkets might carry it. (A simple recipe once you have acquired the Halloumi.)

BBQ Seitan Ribs
SusanV of the FatFree Vegan Kitchen blog has a recipe for ribs that sounds good, though it is not entirely fat free. This one requires you have your own sauce. She says it is easy to make, but the recipe requires something called liquid smoke.

Here’s a quick collection of simple summer recipes, for those of us whose gardens are producing way too many cucumbers…

An excellent source of vitamin C and molybdenum, the humble cucumber is nothing short of a nutritional powerhouse. Cucumbers are also a good source of vitamin A, potassium, manganese, folate, dietary fiber and magnesium. They also contain the important mineral silica, which is necessary for many bodily functions and metabolic reactions. Some researchers have found that silica may be more important for osteoporosis than calcium, as it deposits minerals into the bones and speeds the healing of fractures.

In addition to their nutritional benefits, cucumbers have all sorts of other uses, from body care to household cleaning. But with the following four recipes, there’s no need to let any cucumbers go to waste.

Image: MD Mallet

Quick and Easy Cucumber Vinaigrette
serves 3-4

4 cups cucumbers, sliced
4 tsp. cold-pressed olive oil
1 tsp. herb seasoning such as Herbamare
1 1/2 Tbsp. raw apple cider vinegar
1 Tbsp. fresh lemon juice
1/2 sweet onion, sliced thinly
1 Tbsp. nutritional yeast
sea salt/tamari, to taste
1 tsp. dried oregano or dill
1/4 tsp. black pepper (or cayenne pepper)

Mix all ingredients together in a bowl. Chill and marinate for an hour or more before serving.

Image: Gentle World

Japanese Cucumber Salad (Namasu)
serves 2–3

4 cups cucumber (see below)
1/2 tsp. sea salt
1/4 cup apple cider vinegar
2 tsp. herb seasoning such as Herbamare
1 1/2 tsp. fresh ginger, minced (or squeeze the fresh juice)
1/4 cup dry sweetener

1.    Partially peel the cucumbers so some green strips show. Slice thinly. Place in a bowl and add salt. Stir and let stand for 15–20 minutes.
2.    Combine the remaining ingredients in a separate bowl.
3.    Press excess liquid from cucumbers. Pour vinegar dressing over the top.
4.    Chill for half an hour before serving (at this point the cucumbers will still have some crunch.) Chill for four hours or overnight for a softened cucumber salad.

Image: Theilr

Cucumber and Cherry Tomato Salad
serves 3–4

1 cup cherry tomatoes, halved
2 long seedless cucumbers, diced
1 small sweet onion, diced
1/2 cup bell pepper, diced
1+ Tbsp. cold-pressed olive oil
1 1/2 Tbsp. apple cider vinegar
1 Tbsp. nutritional yeast
1/4 tsp. garlic powder
1/8 tsp. black pepper (or cayenne pepper)
1/4 tsp. dill weed
1/2 tsp. dried oregano
sea salt or tamari, to taste
1/2 tsp. herb seasoning such as Herbamare

In a bowl, mix all ingredients together. Stir. Marinate before serving if desired.

Image: Kirsten Loza

Cucumber & Snow Pea Salad
serves 4

2 cups cucumber slices
1 cup snow peas
1/4 cup red bell pepper, sliced
1 Tbsp. raw apple cider vinegar
sea salt or substitute, to taste
2 Tbsp. fresh dill, chopped
2 Tbsp. cold-pressed oil (optional)

Peel and slice cucumber; mix with the vegetables. Add seasonings and herbs. Chill before serving.

Image: Theilr

Gentle World is a non-profit educational organization, whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition. Visit www.GentleWorld.org for more information.

As summer vacation comes to an end, for many of us, thoughts turn back towards school.  Late August to early September feels as much like a beginning to me as January 1st.  It’s that school year rhythm that’s embedded deep in my psyche.  As I consider the new school year, I ask myself a few questions: “What worked well last year?” “What can I do to make things more manageable?”

If you want to make a new school year resolution, but aren’t sure where to begin, here are some suggestions.  Remember, even adopting just one of the following will yield benefits for all.  Happy New School Year!

1. Invest in a quality backpack: While it’s tempting and easy to buy a low-cost backpack featuring one of your kids’ favorite TV characters at a local big market store, spending more now for a well-made backpack will save you a nice chunk of change over the years.  A friend of mine has a daughter entering the fifth grade, and she’s had the same backpack since kindergarten!  It’s still in great shape — no holes or broken zippers; it’s washable, so it still looks fresh; and its classic styling has made it timeless.

2. Invest in a quality reusable lunch kit: Basically, everything noted about quality backpacks applies here.  A sturdy, well-made lunch bag or box and reusable water bottle, made without bisphenol-A (BPA) or lead, will keep your child’s lunches safe over the years.  There are quite a few options available that include reusable dishes, so that you and the planet can be free from endless plastic baggies.  Lunchsense washable lunch boxes can be purchased alone or with a set of reusable, multi-sized, watertight containers made of food grade plastics, an ice pack and a drink bottle.  The lunchbox itself becomes a placemat for your child’s meal.

3. Prepare more school lunches: Sending your kids to school with lunch from home is the best way to ensure that they have the option to eat the things you think are best for them (though, you can’t totally control lunchroom swaps.)  However, in a crunch or culinary imagination slump, it’s easy to quit preparing lunch and to allow kids to buy whatever the cafeteria has cooked up.  To help make preparing school lunches easier, try planning out your child’s lunch menu earlier than the night before.  Schools often send home the lunch menu for the month.  You can create a similar schedule of meals so that you can shop weekly based on the predetermined menu, and know in advance what you’re packing each day.  Having your child help with the menu selections can help you pick meals that will actually get eaten.  Also, if possible, designate a space in your pantry and fridge as the “school shelves,” so that the family will know not to eat certain items, frustrating your school lunch and snack plans.

4. Simplify your schedules:  Soccer, swim team, gymnastics, dance lessons, book clubs, community theater, birthday parties, playdates… getting overscheduled is so easy to do!  Determine your priorities for the year, and honor them.  Isn’t having a family life that is sane and cohesive more important than having a child trying to excel at everything?  Once you get a grasp on what the school workload is, try to limit extra-curriculars to what brings your child pleasure and growth, but minimal stress.  Down time is vital to health and growth.

5. Have a consistent bedtime:  Kids need to get enough sleep at night, and parents need time to unwind.  Figure out what time your kids need to be in bed each night, then schedule enough time for the evening wind down — clean up, baths, book reading — in order to have lights out by bedtime

6. Prepare a nutritious breakfast: We all know that a good breakfast supports a successful day for both kids and adults, yet the things we often associate with breakfast are not especially nutritious: pancakes, waffles, sugary cereals.  Stock your fridge and pantry with easy to prepare breakfasts — eggs, whole-grain cold and hot cereals, quality bread, low-fat yogurt, fresh fruit, nut butters – to make breakfast energizing, healthy and no fuss.  Also, remember that breakfast does not equal sweet.  Consider including savory options such as warmed up beans and brown rice or hummus with whole-grain pita on your breakfast menu.

7. Donate outgrown clothes: Kids grow and grow and grow, making some new school clothes obsolete before they’ve been thoroughly broken in.  Do yourself a favor and immediately donate outgrown clothes to a thrift store or pass them on to someone who can use them instead of cluttering up your home with them.  They will be a treasure to someone and you’ll enjoy not having overstuffed drawers and closets full of clothes no one in your home can wear.

8. Recycle paper: The volumes of paper that kids bring home from school astonishes me.  Newsletters, fundraising material, spelling lists and tests, homework assignments, flyers, doodles.  While some of this material — certain lessons and art projects — are keepers — a lot of it is not.  You know it’s coming, so be prepared.  Make it easy to dump unnecessary papers in a recycling bin or bag in your home, reducing both clutter and landfill trash.

9. Give yourself enough time in the morning:  Being rushed is anxiety-inducing, stirs up anger and is, overall, a lousy feeling.  If you have found your family consistently experiencing the morning rush, it probably means you or certain members need to get up earlier than is customary.  Sometimes a simple extra fifteen minutes is all it takes to make getting to the bus stop, make sure everything’s in the backpack, and have time for good-bye kisses the new normal.

10. Bless your life: In all of the hustle and bustle of having school-aged children, it’s easy to develop the habit of complaining or operating out of a low-grade negativity.  A definition of “to curse” is “to speak evil of.”  Instead, bless yourself, your family, your life.  These years are a passing season, and while it’s not all bliss, give your family the gift of being grateful for the good, the love, the health, the joy, the humor and the blessedness of the day.

Via Care2

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Who says non-meat eaters can’t have any fun with a grill? The culture of barbecue may be obsessively meat-centric, but I’ve known many a vegetarian who can perform magic with hot coals, some sauce and a squash. I’ve thrown together plenty of vegetable marinades in my day, here are a few of my favorites. The chemistry is simple–mix the marinade up and let your vegetables marinate in a shallow dish from between 30 minutes to an hour before grilling. For larger quantities, double the ingredients.

Spicy Orange & Cilantro
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
1 teaspoon red pepper flakes

Asian
2 tablespoons light soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons minced fresh ginger
1 teaspoon sesame oil

Brown Sugar & Bourbon
2 tablespoons soy sauce
2 tablespoons bourbon
1 tablespoon brown sugar
1 teaspoon cayenne pepper

Lemon & Garlic
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon minced garlic
Salt and freshly ground pepper to taste

Maple & Wasabi
2 tablespoons maple syrup
2 tablespoons olive oil
1 teaspoon wasabi

By Nikki Jong, Caring.com

As part of a healthy diet, whole foods play a significant role in helping our bodies function optimally. There are hundreds of extremely nutritious whole foods, but the dozen on this list do more than contribute healthy nutrients — they help you heal. In fact, every food on this list boasts multiple healing effects, from fighting cancer to reducing cholesterol, guarding against heart disease, and more. Eat these super-healing picks and start feeling pretty super yourself.

1. Cherries
Cherries boast a laundry list of healing powers. For starters, they pack a powerful nutritional punch for a relatively low calorie count. They’re also packed with substances that help fight inflammation and cancer. As if that weren’t enough, in lab studies, quercetin and ellagic acid, two compounds contained in cherries, have been shown to inhibit the growth of tumors and even cause cancer cells to commit suicide — without damaging healthy cells. Cherries also have antiviral and antibacterial properties.

Anthocyanin, another compound in cherries, is credited with lowering the uric acid levels in the blood, thereby reducing a common cause of gout. Researchers believe anthocyanins may also reduce your risk of colon cancer. Further, these compounds work like a natural form of ibuprofen, reducing inflammation and curbing pain. Regular consumption may help lower risk of heart attack and stroke.

In Chinese medicine, cherries are routinely used as a remedy for gout, arthritis, and rheumatism (as well as anemia, due to their high iron content). Plus they’re delicious.

How much:
Aim for a daily serving while they’re in season locally. And keep a bag of frozen cherries in your freezer the rest of the year; frozen cherries retain 100 percent of their nutritional value and make a great addition to smoothies, yogurt, and oatmeal.

Tip:
Buy organic, since conventionally grown cherries can be high in pesticides.
Make a Sour Cherry Pie.

2. Guavas
Guavas are a small tropical fruit that can be round, oval, or pear-shaped. They’re not all that common, so they might be hard to find, depending on where you live. But if you can track them down, it’s more than worth it. Guavas contain more of the cancer-fighting antioxidant lycopene than any other fruit or vegetable, and nearly 20 percent more than tomatoes. Our bodies can’t process much of the lycopene in tomatoes until they’re cooked; the processing helps break down tough cell walls. However, guavas’ cell structure allows the antioxidant to be absorbed whether the fruit is raw or cooked, and the whole fruit offers the nutrition without the added sodium of processed tomato products.

Lycopene protects our healthy cells from free radicals that can cause all kinds of damage, including blocked arteries, joint degeneration, nervous system problems, and even cancer. Lycopene consumption is associated with significantly lower rates of prostate cancer; in addition, men with prostate tumors who consumed lycopene supplements showed significant improvements, such as smaller tumors and decreased malignancy. Lycopene has also been found to inhibit the growth of breast cancer cells, and research suggests that this antioxidant may also help protect against coronary heart disease.

This strange-looking little fruit is also packed with vitamin C and other antioxidants. Serving for serving, guava offers more than 60 percent more potassium than a banana, which can help protect against heart disease and stroke. In fact, the nutrients found in guavas have been shown to lower LDL and boost HDL cholesterol, reduce triglycerides, and lower blood pressure.

How much:
Aim to eat fresh guavas as often as you can when you can find them in stores. They’re not commonly available in the freezer section; and most guava juices are processed and sweetened, so they don’t provide the same superior nutrition that the whole, fresh fruit does. One to two guavas a day is a good goal.

Tip:
Opt for the red-fleshed variety if you can; both are loaded with antioxidants, but the red type has more than the white-fleshed apple guava.

3. Beans
Beans are a miracle food. They lower cholesterol, regulate blood sugar and insulin production, promote digestive health, and protect against cancer. If you think of fiber, protein, and antioxidants and immediately think whole grains, meat, and fruit, think again — beans offer all three in a single package.

An assortment of phytochemicals found in beans has been shown to protect cells from cancerous activity by inhibiting cancer cells from reproducing, slowing tumor growth. Researchers at the Harvard School of Public Health reported that women who consumed beans at least twice a week were 24 percent less likely to develop breast cancer, and multiple studies have tied beans to a reduced risk of heart disease, type 2 diabetes, high blood pressure, and breast and colon cancers.

Beans deliver a whopping amount of antioxidants, which help prevent and fight oxidative damage. In fact, the USDA’s ranking of foods by antioxidant capacity places three varieties of beans (red beans, red kidney beans, and pinto beans) in the top four — and that’s among all food groups. Beans are a great source of dietary fiber, protein, and iron. They also contain the amino acid tryptophan; foods with high amounts of tryptophan can help regulate your appetite, aid in sleep, and improve your mood. Many are also rich in folate, which plays a significant role in heart health. And depending on the type of bean you choose, you’ll also get decent amounts of potassium, magnesium, vitamin B1 and B2, and vitamin K. Soybeans are a great source of omega-3 fatty acids.

In Chinese medicine, various types of beans have been used to treat alcoholism, food poisoning, edema (particularly in the legs), high blood pressure, diarrhea, laryngitis, kidney stones, rheumatism, and dozens of other conditions.

How much:
Aim for a minimum of two servings of beans per week.

Tip:
Adzuki and mung beans are among the most easily digested; pinto, kidney, navy, garbanzo, lima, and black beans are more difficult to digest.
See quick bean-cooking tips and learn about heirloom beans here.

4. Kiwifruit
This tiny, nutrient-dense fruit packs an amazing amount of vitamin C (double the amount found in oranges), has more fiber than apples, and beats bananas as a high-potassium food. The unique blend of phytonutrients, vitamins, and minerals found in kiwifruit helps protect against heart disease, stroke, cancer, and respiratory disease. Kiwifruit’s natural blood-thinning properties work without the side effects of aspirin and support vascular health by reducing the formation of spontaneous blood clots, lowering LDL cholesterol, and reducing blood pressure. Multiple studies have shown that kiwifruit not only reduces oxidative stress and damage to DNA but also prompts damaged cells to repair themselves.

Kiwifruit is often prescribed as part of a dietary regimen to battle cancer and heart disease, and in Chinese medicine it’s used to accelerate the healing of wounds and sores.

How much:
Aim to eat one to two kiwifruit a day while they’re in season, for the best taste and nutrition. California-grown kiwifruit are in season from October through May, and New Zealand kiwifruit are available between April and November.

Tips:
Kiwifruit contains enzymes that activate once you cut the fruit, causing the flesh to tenderize. So if you’re making a fruit salad, cut the kiwifruit last.
The riper the kiwifruit, the greater the antioxidant power, so let them ripen before you dig in.

5. Watercress
Not only is watercress extremely nutritious, it’s about as close as you can get to a calorie-free food. Calorie for calorie, it provides four times the calcium of 2 percent milk. Ounce for ounce, it offers as much vitamin C as an orange and more iron than spinach. It’s packed with vitamin A and has lots of vitamin K, along with multiple antioxidant carotenoids and protective phytochemicals.

The nutrients in watercress protect against cancer and macular degeneration, help build the immune system, and support bone health. The iron helps red blood cells carry oxygen to your body’s tissues for energy. The phytochemicals in watercress battle cancer in three ways: killing cancer cells, blocking carcinogens, and protecting healthy cells from carcinogens. They’ve also been shown to help prevent lung and esophageal cancer and can help lower your risk for other cancers.

In Chinese medicine, watercress is thought to help reduce tumors, improve night vision, and stimulate bile production (improving digestion and settling intestinal gas). It’s used as a remedy for jaundice, urinary difficulty, sore throat, mumps, and bad breath.

How much:
Eat watercress daily if you can. In some regions, it’s more widely available during the spring and summer, when it’s cultivated outdoors. But since it can also be grown hydroponically in greenhouses, you can find it year-round in many grocery stores and at your local farmer’s market.

Tip:
You can cook it, but watercress is better for you when you eat it raw. Tuck it into a sandwich in place of lettuce.
Toss it with your favorite vegetables and eat it in a salad.
Watercress is great in pesto — just replace the basil with watercress — and soups.
Use watercress as a wonderfully detoxifying ingredient in a juice or smoothie.

6. Spinach
You already knew spinach was good for you, but did you know just how good? Spinach protects against eye disease and vision loss; it’s good for brain function; it guards against colon, prostate, and breast cancers; it protects against heart disease, stroke, and dementia; it lowers blood pressure; it’s anti-inflammatory; and it’s great for bone health. Spinach has an amazing array of nutrients, including high amounts of vitamin K, calcium, vitamin A, vitamin C, folate, magnesium, and iron.

A carotenoid found in spinach not only kills prostate cancer cells, it also prevents them from multiplying. Folate promotes vascular health by lowering homocysteine, an amino acid that, at high levels, raises the risk of dementia and cardiovascular disease, including heart disease and stroke. Folate has also been shown to reduce the risk of developing colorectal, ovarian, and breast cancers and to help stop uncontrolled cell growth, one of the primary characteristics of all cancers. The vitamin C and beta-carotene in spinach protect against colon cancer in addition to fighting inflammation, making them key components of brain health, particularly in older adults.

Spinach is loaded with vitamin K (one cup of cooked spinach provides 1,111 percent of the recommended daily amount!), which builds strong bones by helping calcium adhere to the bone. Spinach is also rich in lutein, which protects against age-related macular degeneration, and it may help prevent heart attacks by keeping artery walls clear of cholesterol buildup.

How much:
Fresh spinach should be a daily staple in your diet. It’s available in practically every grocery store, no matter where you live, it’s easy to find year-round, and you’d be hard pressed to find a more nutritionally sound, versatile green. So do yourself a healthy favor and aim for a few ounces, raw or lightly steamed, every day.

Tips:
Add a handful of fresh spinach to your next fruit smoothie. It’ll change the color but not the taste.
Conventionally grown spinach is susceptible to pesticide residue; stick to organic.

 7. Onions
Onions get a bad rap for their effect on the breath, but that’s not the only part of the body where they pack a wallop. Onions contain potent cancer-fighting enzymes; onion consumption has been shown to help lower the risk of prostate and esophageal cancers and has also been linked to reduced mortality from coronary heart disease. Research suggests that they may help protect against stomach cancer. Onions contain sulfides that help lower blood pressure and cholesterol, as well as a peptide that may help prevent bone loss by inhibiting the loss of calcium and other bone minerals.

Onions have super antioxidant power. They contain quercetin, a natural antihistamine that reduces airway inflammation and helps relieve symptoms of allergies and hay fever. Onions also boast high levels of vitamin C, which, along with the quercetin, battles cold and flu symptoms. Onions’ anti-inflammatory properties help fight the pain and swelling associated with osteo- and rheumatoid arthritis. Onions are also extremely rich in sulfur and they have antibiotic and antiviral properties, making them excellent for people who consume a diet high in protein, fat, or sugar, as they help cleanse the arteries and impede the growth of viruses, yeasts, and other disease-causing agents, which can build up in an imbalanced diet.

How much:
For all the health benefits onions provide, it would be ideal to eat one a day. However, if that’s not doable for you, add a few onions to your weekly grocery list and try to eat a little bit every day. All varieties are extremely good for you, but shallots and yellow onions lead the pack in antioxidant activity. Raw onions provide the best nutrition, but they’re still great for you when they’re lightly cooked. And cooking meat at high temperatures (such as on a grill) with onions can help reduce or counteract carcinogens produced by the meat.

Tip:
Onions should be stored at room temperature, but if they bother your eyes when you cut them, try refrigerating them for an hour beforehand.

8. Carrots
Carrots are a great source of the potent antioxidants known as carotenoids. Diets high in carotenoids have been tied to a decreased risk in postmenopausal breast cancer as well as cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Conversely, diets low in carotenoids have been associated with chronic disease, including heart disease and various cancers. Research suggests that just one carrot per day could reduce your risk of lung cancer by half. Carrots may also reduce your risk of kidney and ovarian cancers. In addition to fighting cancer, the nutrients in carrots inhibit cardiovascular disease, stimulate the immune system, promote colon health, and support ear and eye health.

Carrots contain calcium, potassium, magnesium, phosphorus, fiber, vitamin C, and an incredible amount of vitamin A. The alpha-carotene in carrots has shown promise in inhibiting tumor growth. Carrots also contain the carotenoids lutein and zeaxanthin, which work together to promote eye health and prevent macular degeneration and cataracts. In Chinese medicine, carrots are used to treat rheumatism, kidney stones, tumors, indigestion, diarrhea, night blindness, ear infections, earaches, deafness, skin lesions, urinary tract infections, coughs, and constipation.

How much:
Eat a serving of carrots each day if you can, and enjoy them year-round. Carrots are good for you whether they’re raw or lightly cooked; cooking helps break down the tough fiber, making some of the nutrients more easily absorbed. For the best nutrition, go for whole carrots that are firm and fresh-looking. Precut baby carrots are made from whole carrots and, although they’re convenient, they tend to lose important nutrients during processing.

Tips:
Remove carrot tops before storing them in the fridge, as the tops drain moisture from the roots and will cause the carrots to wilt.
Buy organic; conventionally grown carrots frequently show high pesticide residues.

9. Cabbage
Cabbage is a powerhouse source of vitamins K and C. Just one cup supplies 91 percent of the recommended daily amount for vitamin K, 50 percent of vitamin C, good amounts of fiber, and decent scores of manganese, vitamin B6, folate, and more — and it’ll only cost you about 33 calories. Calorie for calorie, cabbage offers 11 percent more vitamin C than oranges.

Cabbage contains high levels of antioxidant sulforaphanes that not only fight free radicals before they damage DNA but also stimulate enzymes that detoxify carcinogens in the body. Researchers believe this one-two approach may contribute to the apparent ability of cruciferous vegetables to reduce the risk of cancer more effectively than any other plant food group. Numerous studies point to a strong association between diets high in cruciferous vegetables and a low incidence of lung, colon, breast, ovarian, and bladder cancers.

Cabbage builds strong bones, dampens allergic reactions, reduces inflammation, and promotes gastrointestinal health. Cabbage is routinely juiced as a natural remedy for healing peptic ulcers due to its high glutamine content. It also provides significant cardiovascular benefit by preventing plaque formation in the blood vessels. In Chinese medicine, cabbage is used to treat constipation, the common cold, whooping cough, depression and irritability, and stomach ulcers. When eaten and used as a poultice, as a dual treatment, cabbage is helpful for healing bedsores, varicose veins, and arthritis.

How much:
The more cabbage you can include in your diet, the better. A study of Polish women found that those who ate at least four servings of cabbage per week as adolescents were 72 percent less likely to develop breast cancer later in life than their peers who consumed only one weekly serving or less.

Tips:
Try raw sauerkraut. It has all the health properties of cabbage, plus some potent probiotics, which are excellent for digestive health.
Use the whole cabbage; the outer leaves contain a third more calcium than the inner leaves.
Both are nutritional stars, but red cabbages are far superior to the white variety, with about seven times more vitamin C and more than four times the polyphenols, which protect cells from oxidative stress and cancer.

10. Broccoli
You’ll find it difficult to locate another single food source with as much naturally occurring health-promoting properties as broccoli. A single cup of steamed broccoli provides more than 200 percent of the RDA for vitamin C (again, more than oranges), nearly as much of vitamin K, and about half of the daily allowance for vitamin A, along with plentiful folate, fiber, sulfur, iron, B vitamins, and a whole host of other important nutrients. Calorie for calorie, broccoli contains about twice the amount of protein as steak — and a lot more protective phytonutrients.

Broccoli’s phytochemicals fight cancer by neutralizing carcinogens and accelerating their elimination from the body, in addition to inhibiting tumors caused by chemical carcinogens. Studies show evidence that these substances help prevent lung and esophageal cancers and may play a role in lowering the risk of other cancers, including gastrointestinal cancer.

Phytonutrients called indoles found in broccoli help protect against prostate, gastric, skin, breast, and cervical cancers. Some research suggests that indoles also protect the structure of DNA and may reduce the risk of prostate cancer. Extensive studies have linked broccoli to a 20 percent reduction in heart disease risk. In Chinese medicine, broccoli is used to treat eye inflammation.

How much:
If you can eat a little broccoli every day, your body will thank you for it. If you can’t swing it, aim for eating it as regularly as possible. Like many other vegetables, broccoli provides fantastic nutrition both in its raw form and when it’s properly cooked. Cooking reduces some of broccoli’s anticancer components, but lightly steaming it will preserve most of the nutrients. Broccoli is available fresh year-round in most areas, but if you can’t find it where you live, frozen broccoli is a good substitute.

Tip:
Steaming or cooking broccoli lightly releases the maximum amount of the antioxidant sulforaphane.

11. Kale
Kale is highly nutritious, has powerful antioxidant properties, and is anti-inflammatory. One cup of cooked kale contains an astounding 1,328 percent of the RDA for vitamin K, 192 percent of the RDA for vitamin A, and 89 percent of the RDA for vitamin C. It’s also a good source of calcium and iron.

Kale is in the same plant family as broccoli and cabbage, and, like its cruciferous cousins, it contains high levels of the cancer-fighting compound sulforaphane, which guards against prostate, gastric, skin, and breast cancers by boosting the body’s detoxification enzymes and fighting free radicals in the body. The indoles in kale have been shown to protect against breast, cervical, and colon cancers. The vitamin K in kale promotes blood clotting, protects the heart, and helps build strong bones by anchoring calcium to the bone. It also has more antioxidant power than spinach, protecting against free-radical damage. Kale is extra rich in beta-carotene (containing seven times as much as does broccoli), lutein, and zeaxanthin (ten times the amount in broccoli). In Chinese medicine, kale is used to help ease lung congestion.

How much:
Like cabbage, the more kale you can eat, the better. A daily serving is ideal. Eat it as much as you can, as long as you can find it fresh at your local grocery or farmer’s market. In some areas, it’s available all year; in others, it only makes an appearance during summer and fall.

Tips:
Kale’s growing season extends nearly year-round; the only time it’s out of season is summer, when plenty of other leafy greens are abundant.
Steam or saute kale on its own, or add it to soups and stews. Cooking helps tenderize the leaves.
Kale is also a great addition when it’s blended in fruit smoothies or juiced with other vegetables.

12. Dandelion
The same pesky weed known for ruining lawns has a long history of being used as a healing herb in cultures around the globe. One cup of raw dandelion greens provides 535 percent of the RDA of vitamin K and 112 percent of the RDA for vitamin A. Dandelion greens are also a good source of vitamin C, calcium, iron, fiber, and potassium. Among all foods, it’s one of the richest sources of vitamin A; among all green vegetables, it’s one of the best sources of beta-carotene.

Dandelion has been used for centuries to treat hepatitis, kidney, and liver disorders such as kidney stones, jaundice, and cirrhosis. It’s routinely prescribed as a natural treatment for hepatitis C, anemia, and liver detoxification (poor liver function has been linked to numerous conditions, from indigestion and hepatitis to irritability and depression). As a natural diuretic, dandelion supports the entire digestive system and increases urine output, helping flush toxins and excess salt from the kidneys. The naturally occurring potassium in dandelions helps prevent the loss of potassium that can occur with pharmaceutical diuretics.

Dandelion promotes digestive health by stimulating bile production, resulting in a gentle laxative effect. Inulin, a naturally occurring soluble fiber in dandelion, further aids digestion by feeding the healthy probiotic bacteria in the intestines; it also increases calcium absorption and has a beneficial effect on blood sugar levels, therefore being useful in treating diabetes. Both the dandelion leaves and root are used to treat heartburn and indigestion. The pectin in dandelion relieves constipation and, in combination with vitamin C, reduces cholesterol. Dandelion is excellent for reducing edema, bloating, and water retention; it can also help reduce high blood pressure. On top of all that, dandelion contains multiple antidiarrheal and antibacterial properties.

In Chinese medicine, dandelion is used in combination with other herbs to treat hepatitis and upper respiratory tract infections such as bronchitis and pneumonia. The sap from the stem and root is a topical remedy for warts. Imagine — all this from a lowly weed!

How much:
How much dandelion to incorporate into your diet boils down to two factors: availability and personal preference. Dandelion greens are considered a specialty item in some areas and therefore can be difficult to find. They also have a pungent taste, and people tend to love or hate the flavor. If you can find fresh dandelion greens and you enjoy the taste, make them a regular part of your diet.

Tip:
Use the root in soups or saute it on its own.
If the raw leaves are too bitter for you, try them lightly steamed or sauteed.
Learn more about harvesting and preparing dandelions here.

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By Dr. Frank Lipman

There do not appear to be any other benefits of dairy (apart from being the source of whey protein) and to make matters worse, dairy seems to have detrimental effects to your health. Milk should be for calves (baby cows), most humans have a problem digesting it. I cannot tell you how many patients I have seen over the years whose chronic constipation, irritable bowel syndrome, arthritis, chronic sinusitis and allergies cleared up when they stopped eating dairy. When people come to see me in my practice and I put them on a diet, I almost always remove dairy.

1. Dairy cows are fed the wrong food, which not only changes the nature of the milk but causes health problems for the cows. They are fed soy, corn, cottonseed meal or other commercial feeds, which contain all sorts of things including chicken manure and citrus peel cake, laced with pesticides. These foods are not appropriate for cows, who are ruminants and should be feeding on green grass in the spring, summer and fall and on green feed, silage, hay and root vegetables in the winter. Unfortunately most dairy cows are kept in confinement, given antibiotics and hormones, and never see green grass their entire lives.

2. The milk is pasteurized. Pasteurization is the process of heating a liquid to a high enough temperature to kill certain bacteria and disable certain enzymes. It destroys enzymes, vitamins, denatures fragile milk proteins, kills beneficial bacteria and promotes pathogens. Even calves fed pasteurized milk do poorly and many die before maturity. Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection.

3. In some cases, milk is ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra high temperature pasteurization is a process that takes milk from a chilled temperature to above the boiling point in less than two seconds. This process is utilized for the boxed milks that can be kept at room temperature

4. To make matters worse, milk is homogenized. Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Homogenized milk is harder to digest, so proteins that would normally be digested in the stomach are not broken down and instead are absorbed into the bloodstream. Often the body reacts to these “foreign proteins” by triggering the immune system, causing inflammation. It can even trigger auto-immune problems. Homogenized milk has also been linked to heart disease probably because of the fat globules that are dispersed by the process.

5. In addition to being chemically altered into something that hard to digest and causes problems, today’s milk usually contains steroids, antibiotics, pesticides from treated grains, bacteria from infected animals, and genetically engineered growth hormones.

So if you do drink milk, I suggest you look for pure raw milk from grass fed cows (which is hard to get in most states unfortunately), because it may not be the milk per se, but how milk is chemically altered that causes the problems.

Follow Dr. Frank Lipman on Twitter: www.twitter.com/lipmo .

Frank Lipman MD, is the founder and director of the Eleven Eleven Wellness Center in NYC a center whose emphasis is on preventive health care and patient education. His personal blend of Western and Eastern Medicine combined with the many other complimentary modalities he has studied has helped thousands of people recover their energy and zest for life. He is the author of the recent Revive: Stop Feeling Spent and Start Living Again (2009) and Total Renewal; 7 key steps to Resilience, Vitality and Long-Term Health (2003).

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Independence Day is here at last!  And what 4th of July would be complete without a delicious meal on the BBQ?  Yet, you’ve probably heard about the link between grilled food and cancer.  Here are 9 ways to minimize your risk and make all of your  summer BBQs healthier:

1.  Keep a watchful eye to prevent BBQ flare-ups and the resulting charring of your food.

2.  Use lower to medium cooking temperatures.  When foods like meat are heated over high temperatures or come in contact with flames, certain compounds can form.  These compounds are called:  Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH).  Both compounds are known carcinogens.  But, you don’t need to remember their names to lessen your risk of exposure to them.

3. Marinate meat in olive oil and fresh lemon juice-based marinades. Research shows that these two items can reduce the formation of the cancer-causing compounds by up to 99 percent while cooking.  Not to mention that they tenderize the meat, add great flavor, and help keep it moist during cooking.

4. Choose foods that are low in fat like vegetables, lean cuts of meat, poultry or fish.  Heterocyclic amines and polycyclic aromatic hydrocarbons are primarily formed when fats are heated to high temperatures or fall into the flames and create smoke.  By choosing lean cuts of meat and vegetables which are naturally low in fat, you reduce the chance of these compounds forming at all.

5. Trim excess fat from meat prior to cooking it (for the same reason as number 3).

6. Choose specific herbs for your marinades. These herbs include:  basil, mint, rosemary, thyme, oregano, and sage.  Scientists at the Food Safety Consortium project at Kansas State University have discovered that these herbs drastically reduce the formation of heterocyclic amines.  Simply use one or more of these herbs, preferably fresh, in a marinade prior to and during cooking.  Plus, they add tremendous flavor.

7. Avoid overcooking vegetables. The longer they cook the more certain vitamins like vitamin C and B-complex vitamins break down.  So don’t overcook them.

8.  Add more vegetables to the grill. One of the easiest ways to make your BBQ healthier is to add more veggies.  Making kebabs is a great way to do this.  By alternating lean meat and vegetables, the veggies will keep the meat moist and add fiber, flavor, and nutrients.

9.  Clean your grill prior to every use. Not only is it more appetizing to eat food that’s been cooked on a clean grill, but you’ll be lessening the amount of char that you’ll be eating.  The charred parts of food can cause free radical formation in your body and since free radicals are linked with premature aging, disease, and tissue damage, it’s best to reduce your exposure as much as possible.

If you’re trying to eat healthy, you really can have your grilled food and enjoy it too.

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By Pamela Weintraub, Experience Life

Headaches might just be the most oppressive common malady there is. About 40 percent of us routinely suffer ordinary tension-type headaches, which range from the sensation of a tightening band to outright pounding around the head. Ninety-three percent have these headaches at least once or twice a year.

It gets worse for the additional 50 million Americans who endure migraines, which pulse and throb relentlessly on one side of the brain. Accompanied by nausea, dizziness, numbness, neck pain and a host of other physical symptoms — even hallucinations — migraines can be mild or can grind life to a halt for hours or days at a time. The most severe migraines keep people home, in darkened bedrooms, and unable to drive, withstand the light of day, work or care for their kids. About 6 million people suffer migraines every day of their lives.

A perfect cure for headaches may not be within our grasp anytime soon. But by embracing the wide range of treatments available now — from avoiding triggers and taking supplements to trying medical interventions when warranted — all but the most intractable headaches can be controlled.

Dietary Triggers: Top 10 List

David Buchholz, MD, of Johns Hopkins University, points to the top 10 migraine triggers found in food:

Caffeine. Found in coffee, tea, colas and certain other sodas. Going off caffeine suddenly can also trigger headaches.

Chocolate. Anything with cocoa. Chocolate contains phenylethylamine, which may cause blood vessels to expand and contract.

Nuts. From almonds to pistachios, they can all be culprits, as can nut butters.

Monosodium glutamate. Famously found in Chinese food, but also in seasoned salt, salty snacks, prepared soups, many low-fat and low-cal foods, and even veggie burgers. Steer clear of hydrolyzed vegetable, soy or plant proteins, which can contain similar compounds.

Deli meats and fish. If it has been aged, canned, cured, fermented, marinated, smoked or tenderized, it may trigger headaches, says Buchholz. Preservation with nitrites or nitrates is a no-no. Avoid beef livers and chicken livers, as well.

Dairy products, especially cheese. This includes all kinds of hard cheeses and foods prepared with cheese. The more aged the cheese, the worse the trigger. White cheeses, including cottage cheese, ricotta and cream cheese, have not been implicated, but yogurt has.

Red wine. Too much red wine or any dark alcohol can stack the decks against you. Of all drinking alcohols, vodka is tolerated best. Also avoid vinegar; balsamic is the most problematic, but white should be OK.

Certain fruits and vegetables. In his book Heal Your Headache, Buchholz lists the fruits and vegetables most implicated in triggering headaches. Among the problematic fruits: citrus fruits and fruit juices, bananas, raisins and other dried fruits preserved with sulfites, raspberries, red plums, papayas, passion fruit, figs, dates, and avocados. Vegetable culprits include sauerkraut, pea pods and beans (from fava to navy to lentils). The worst vegetable offender may be onions, though baby onions are OK.

Freshly baked breads risen with yeast. Especially problematic is sourdough. Also look out for bagels, doughnuts, pizza dough and soft pretzels less than 24 hours out of the oven.

Aspartame. Found in many diet soft drinks and artificial sweeteners, aspartame contains excitotoxins known to affect nerve cells.

Natural Cures

Eager to prevent your headaches before they start? These are the top five most effective and scientifically validated supplements:

Riboflavin, otherwise known as vitamin B2. Two hundred milligrams of B2 twice a day has been shown to help a significant subset of patients with migraines, says neurologist Richard Lipton, MD, of the Albert Einstein College of Medicine in New York City. The key to success, experts say, is taking the vitamin every day, whether you have a headache or not.

Butterbur, a root extract from the plant Petasites hybridus. Researchers compared butterbur with a placebo in 245 headache patients. Over the course of four months, migraine attack frequency was reduced by 68 percent for those receiving 75 milligrams of the supplement twice a day.

Magnesium. Crucial for many cellular processes. When magnesium is deficient, a headache may result. Numerous studies show that patients taking magnesium supplements have significantly fewer migraine attacks, lose fewer days to pain, and can greatly reduce the amount of medication they take for migraines. Neurologist Alexander Mauskop, MD, director of the New York Headache Center, recommends daily doses of up to 600 milligrams.

Coenzyme Q10. European researchers compared migraine sufferers treated with this antioxidant with a placebo group. After three months of treatment, half of the migraine patients had fewer attacks and less nausea than the control group. The recommended dose is 300 milligrams, three times a day.

Feverfew, made from the plant Tanacetum parthenium, has long been used for headaches. The active ingredient, parthenolide, prevents blood vessel constriction, a leading cause of headaches. At the same time, parthenolide inhibits two headache triggers implicated in the inflammatory process: arachidonic acid and prostaglandins. Mauskop recommends a dose of 100 milligrams, taken up to four times a day.

Not every supplement will work for every patient, notes Mauskop. He recommends mixing these preventives for the best effect. Though the formula varies by patient, his favorite supplement cocktail tends to include�50 milligrams of feverfew, 200 milligrams of riboflavin, 150 milligrams of coenzyme Q10 and 200 milligrams of magnesium, taken twice a day with food. As with any treatment regimen, you should consult with your healthcare provider before proceeding.

Easy Fixes Worth Trying

• Avoid caffeine drinks and chocolate.
• Eliminate diet soda and other products with aspartame.
• See an acupuncturist.
• Try biofeedback.
• Eat breakfast and schedule regular meals.
• Stop wearing perfume and avoid scented products.
• Don’t oversleep or undersleep.
• Stay away from MSG (monosodium glutamate) and remember that many diet products are loaded with it.
• Get regular aerobic exercise.
• Check your home for fumes.
• Embrace stress-management techniques like yoga, meditation or deep breathing.
• Identify and eliminate food to which you have intolerances or sensitivities.

Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit www.experiencelifemag.com to learn more and to sign up for the Experience Life newsletter, or to subscribe to the print or digital version.

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By Petra Heinze, Yoga+

Ever notice how your hand automatically reaches for something sweet when you are under pressure or feeling blue? Sugar hits the spot when a quick fix seems in order. But it’s a roller-coaster ride—the higher the lift, the harder the crash; in the aftermath you end up more stressed and depressed than before. Does this mean we should deprive ourselves of sweets completely?

According to Ayurveda, sweets are one of the six tastes necessary for a balanced diet. If we deny our body the sweetness it needs in small quantities, then the balance among the tastes is disrupted, and we tend to overindulge by way of compensation. Some measure of sweetness is necessary to preserve balance.

If you balance sugar with protein, fat, and carbohydrate, it won’t have a jarring effect on the body because it will enter the system more slowly. Consequently, you’ll be spared the rapid rise and equally rapid fall in your blood sugar level, which causes emotional highs and lows.

I have collected a few of my all-time favorites to satisfy both Western and Eastern palates. They’re delicious and healthy. Most are high in protein—in the form of dairy and nuts—though some non-dairy recipes are included (for more vegan desserts, click here). The recipes offer a choice of sweeteners and incorporate seasonal fruits, as either ingredients or toppings. Unless otherwise specified, the recipes serve 4–6 people.

Kheer

Of all Indian sweets, kheer is considered to be the most sattvic. It is delicate, mild, nourishing, and easy to digest, so it keeps the mind light for meditation.

1⁄2 gallon whole milk
3⁄4 cup rice (preferably basmati)
1⁄2 cup sugar or other sweetener
1⁄4 cup grated fresh or dried coconut (optional)
1⁄4 cup raisins (optional)
1⁄4 cup cashews (optional)
1⁄4 teaspoon coarsely ground fresh green cardamom
10 strands saffron, ground
1⁄8 cup slivered almonds (for garnish)

On high heat, bring the milk to a boil. If you are using lowfat milk be careful, as it scorches easily. Put the rice in a strainer and rinse it with cold water before adding it to the boiling milk. Stir the mixture, making sure the rice doesn’t stick to the bottom, until the milk starts to boil again. Reduce the heat to medium and simmer for 10 minutes. Then reduce the heat to low. While the rice is cooking, crack the cardamom pods and grind them with a mortar and pestle. Then grind the saffron separately in the mortar with 1⁄4 teaspoon water. When the rice is done and the milk is thick, turn the heat off and stir in the green cardamom and saffron. Add the sweetener of your choice and the coconut, raisins, or cashews. Pour the kheer into a serving dish and garnish it with almonds. It may be served warm or cold.

Souji Halva

This is so nourishing that it is almost a meal in itself.

11⁄2 cups souji (cream of wheat)
3⁄4 cup turbinado sugar
1⁄3 cup ghee (clarified butter)
1⁄2 teaspoon fresh green cardamom powder
3 tablespoons golden raisins
4 cups cold water
3 tablespoons coconut (optional)
3 tablespoons slivered almonds (optional)
3 tablespoons cashews (optional)

Mix souji and ghee with your hands. Spread it evenly in a 9″ x 13″ cookie sheet and bake at 350º for 5 minutes. Stir, and return the mixture to the oven for approximately 10 minutes (or until the mixture turns pinkish-brown).

Put the roasted souji mixture in a half-gallon pot with the water. Stir well, and cook over medium heat, partially covered, for approximately  5–7 minutes, until it’s really thick. Add the sugar and cardamom. Stir until the mixture becomes thin again. Cook it for another 5–7 minutes, partially covered. When it thickens, stir in the raisins. Pour the mixture onto a greased platter and top with your choice of almonds, cashews, or coconut, patting the topping down. Let the halva cool for about 30 minutes before cutting it. You can either chill it or serve it at room temperature.

Rasmalai

Fresh, sliced strawberries make a tasty and colorful topping for this scrumptious dessert.

3 cups paneer
1⁄2 cup nonfat milk powder
1⁄4 cup confectioners’ sugar or ground sugar
Cashews and pistachios (for garnish)

Blend the milk powder and paneer in a food processor until smooth, then mix in the sugar by hand. Spread the mixture evenly in a greased casserole dish and pat it down. Bake at 350º for 5–7 minutes until the top has a pinkish-brown tinge. Let it cool, and cut it into diamonds, hearts, triangles, squares, or any shape you like.

Sauce

1⁄2 gallon milk
1⁄4 teaspoon green cardamom powder
10 strands saffron, ground with
1⁄4 teaspoon water
1 tablespoon rosewater or 1 drop rosewater essence
1⁄2 cup sugar or other sweetener of your choice (optional)

To prepare the sauce, bring the milk to a boil, turn the heat to low, and simmer until it is reduced by half. Add the sweetener, rosewater, saffron mixture, and green cardamom powder. Stir well, and pour it over the rasmalai. Top with finely chopped pistachio and cashew nuts. Refrigerate for at least 3 hours before serving.

Peanut Butter Cookies

A classic treat for kids of all ages. Packed with protein, they’re great anytime.

3 3⁄4 cups whole-wheat flour
4 teaspoons baking powder
1⁄2 cup nonfat milk powder
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
2 cups turbinado sugar
Milk as needed
2 cups chocolate chips or peanuts (optional)

Blend butter, sugar, peanut butter, vanilla, and baking powder. Sift the dry ingredients together. Add them to the butter mixture with the peanuts or chocolate chips (if you are using them), and mix with your hands. Add milk as needed to make the dough soft.

Make 1-inch diameter balls, and put them 2 inches apart on a cookie sheet. Press down with your fingers or the palm of your hand, and bake at 350º for 10 minutes. Makes approximately 3 dozen cookies.

Carob Treats

Take these highly nutritious treats along whenever you think you may need an extra boost.

1 cup ground sunflower seeds
1⁄2 cup chopped walnuts
1⁄4 cup carob powder
1⁄4 cup honey or rice syrup
8 ounces paneer
1 teaspoon vanilla
1 teaspoon cinnamon
1⁄4 cup chopped dates (optional)
Ground almonds or coconut

Mix the ingredients in the order listed. If you are using dates, add them to the dry ingredients. Form the mixture into balls, and roll them in the ground almonds or coconut

Apple Crisp with Paneer Whip

An all-American favorite that’s a perfect way to end a meal. For variety, use peaches or nectarines.

8 big apples
3 tablespoons whole-wheat flour
2 teaspoons cinnamon powder
1⁄8 teaspoon nutmeg powder
1⁄4 cup turbinado sugar (optional)

Peel and core the apples. Slice them thin. Mix the dry ingredients and roll the apple slices in the mixture.

Topping

1⁄4 cup whole-wheat flour
1⁄2 cup rolled oats
5 tablespoons butter
6 tablespoons sugar (optional)
1⁄2 teaspoon cinnamon powder
1 cup granola

Mix the whole-wheat flour and rolled oats. Cut the butter into the mixture, and add the sugar, cinnamon, and granola. Mix well with your fingers.

Put the apple slices in a 9″ x 9″ baking dish. Add the topping and gently pat it down. Bake it at 425º for 15 minutes, then reduce the heat to 350º and bake until the top is golden brown and the apples are done—approximately 30 minutes. It can be served either warm or cold, with or without paneer whip.

Paneer Whip

This simple topping is excellent on fruit salads. It’s best fresh. After a day or two, you may need to thin it with whey, milk, or water, and blend it again.

1 cup paneer
1⁄3 cup milk (either whole or 2 percent)
1 teaspoon honey (or sweetener of your choice)
1⁄2 teaspoon vanilla

Blend until smooth. Add more milk for a thinner consistency, as desired. For variety, substitute fresh fruit such as strawberries or mango for the sweetener, or try blending in a few dates and ground almonds.

Custard Delight

This delectable custard makes an elegant party dessert, yet it’s easy to make.

2 cups whole milk
11⁄2 tablespoons white flour
1 tablespoon agar-agar
1 teaspoon vanilla
2 tablespoons sugar

Topping

1⁄2 pint heavy cream
2 tablespoons sugar
1⁄2 teaspoon vanilla
1⁄4 cup slivered almonds
1 cup sliced strawberries

To make the custard, bring the milk to a boil in a heavy pot. Mix the flour with a little water and add it slowly to the boiling milk, stirring constantly until the milk boils again. Turn the heat down, add the agar-agar, and let the mixture boil for five minutes. Then stir in the sugar and vanilla, and keep stirring a few minutes more. Cool the custard for 15 minutes before filling the serving bowls one-third full. Put it in the refrigerator until it sets—approximately 30 minutes.

Whip the cream until it forms peaks, then add the sugar and vanilla.

Just before serving, top the custard with whipped cream and garnish with slivered almonds and strawberries.

Petra Heinze is a native of Germany who spent several years as head cook in an ashram before going to India to learn from professional cooks, Ayurvedic physicians, and yoga practitioners. She draws on traditional family recipes and her knowledge of spices to create dishes with the distinct flavors and health-promoting qualities of Indian vegetarian cooking.

Yoga+ is an award-winning, independent magazine that contemplates the deeper dimensions of spiritual life--exploring the power of yoga practice and philosophy to not only transform our bodies and minds, but inspire meaningful engagement in our society, environment, and the global community.

You know spring is here when you catch a whiff of Violets (Viola odorata). These beautiful flowers, which you may also know as Heartsease, are members of the Violaceae (Violet) Family.

In mythology Zeus had a lover named Ione (from which the word viola is derived). His wife, Hera was jealous and turned her into a white heifer. Zeus created violets to give her something lovely to graze upon. Wherever Venus and Adonis lay together a bed of violets was said to have sprung. Persephone, the daughter of the Earth Mother Demeter, was picking violets when Pluto kidnapped her to live with him in the underworld. Athens was once known as “the city of violets.”

The leaf and flower have been used for thousands of years by millions of people as an antifungal, anti-inflammatory, and antiseptic agent.

Violets have been used to improve acne, anger, asthma, bronchitis, colds, eczema, fever, fibrocystic breast disease, grief, headache, heartbreak, lymphatic congestion, mastitis, mumps, psoriasis, scurvy, sore throat, ulcers, urinary tract infection, varicose veins, and whooping cough. Apply a cloth soaked in violet leaf and/or flower tea to the back of the neck to treat headaches. The flowers are eaten as a breath freshener.

Violet flower essence helps those that feel lonely, despite being surrounded by others. It increases openness and helps shy aloof people that want to share but feel overwhelmed.

As long as the leaves are heart shaped, the leaves and buds are edible raw in salads or as a potherb. The flowers are edible and make a beautiful garnish. Freeze the flowers into water in ice cube trays for a touch of elegance. Violet sherbet, puddings, and candied violets are sweet delicacies. Violet tea is most often prepared from the leaves. Violet leaf tea is safe and gentle; it even can be used as a substitute for baby aspirin. Do not substitute African violets as a medicine plant.

Ancient Greeks wore crowns of violets to promote serenity and sleep. Ancient Romans would plant violets upon the graves of children. Violets are regarded as a symbol of innocence and modesty. Violet is the state flower of Illinois, New Jersey, Rhode Island and Wisconsin. Violet flowers are carried to bring good fortune.

Violet leaves and flowers contain beta-carotene, vitamin C, salicylates, the flavonoid rutin, mucilage, and the flowers contain essential oil.

Violets are pungent, bitter, and sweet, cool and moist and correspond to Venus, and the element of water.

Viola odorata is native to western Asia and Europe but is widely cultivated and naturalized. This evergreen perennial grows to about 6 inches in height and has heart-shaped leaves. The flowers are self-pollinating and purple, pink, lavender, or white in color. They usually have five petals, two on the upper portion, two laterals, and one on the bottom. Though flowers appear in early spring, the true seed-producing flower is inconspicuous and appears in autumn.

In gardening, violet leaves are used as a fertilizer for leaf crops. Some Native Peoples have soaked corn seeds in cool violet tea to prevent insect damage during germination.

In the garden, violet provides nectar for early butterflies. The plant prefers full to partial shade, soil that is rich in organic matter, and moderate to high amounts of water. There are over one hundred of the Viola genus. Most are perennial, though there are a few annuals in the genus. Viola. tricolor, also known as Pansy, also edible is one of the most recognized.

Violet Vinegar

Place as many violet flowers as possible into a jar. Cover with white wine vinegar, cork and allow to steep for one month, shaking daily. Strain and refrigerate. Voila!

Violet Honey

In the spring, collect two cups violet flowers. Place in the blender with one cup raw unfiltered honey and the juice of one lemon and blend. Store in a glass jar in the freezer. Use as a spread on sprouted crackers.

Brigitte Mars, a professional member of the American Herbalist Guild, is a nutritional consultant who has been working with Natural Medicine for over forty years. She teaches Herbal Medicine at Naropa University, Omega, Boulder College of Massage, and Bauman Holistic College of Nutrition. She has a weekly local radio show called "Naturally" on KGNU and a private practice. Brigitte is the author of twelve books, including The Desktop Guide to Herbal Medicine, Beauty by Nature, Addiction Free Naturally, Healing Herbal Teas, and Rawsome!. Find more healthy living articles, raw food recipes, videos, workshops, books, and more at brigittemars.com. Also check out her supermodel yogini daughter, rainbeaumars.com.

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