• Summer Activities to Burn 100 Calories

    horseback-riding

    We have all heard about how we need to spend time being active on an almost daily basis. There are many ways to burn 100 calories, but if you are like me, being inside in a gym is just not where I want to be on these beautiful summer days. So for FUN, I have listed some FUN activities and how long it takes to burn just 100 calories!

    HOW LONG TO BURN 100 CALORIES
    (based on a 150 pound person)

    canoeing
    Bicycling (5 mph) – 35 minutes
    Canoeing (2.5 mph) – 35 minutes
    Golf (2-some, carrying clubs) – 19 minutes
    Horse back Riding (sit to trot) – 24 minutes
    Jogging (10 minute mile , 6 mph) – 9 minutes
    childJumping Rope (70 jumps per minute ) – 9 minutes
    Swimming (crawl, 20 yard per minute ) – 20 minutes
    Tennis (recreational singles) – 13 minutes
    Volleyball (recreational) – 23 minutes
    Walking (2 mph) – 30 minutes

    AND HERE ARE JUST A FEW OF THE MANY BENEFITS OF EXERCISING

    • Boosts your mood
    • Gives you more energy
    • Helps you sleep better
    • Reduces the risk of developing coronary heart disease (CHD) and the risk of dying from CHD
    • Reduces stress
    • Lowers the risk of developing high blood pressure
    • Lowers the risk of developing non-insulindependent (type 2) diabetes
    • Reduces the risk of developing colon cancer
    • Helps people achieve and maintain a healthy body weight
    • Helps build and maintain healthy bones, muscles, and joints

    Just a few reminders:

    • If you haven’t been active, start out slow and shorter amounts of time.
    • Choose some thing you like to do!
    • Wear comfortable clothes & shoes
    • Stay hydrated – Herbalife’s HYDRATE is a healthy alternative to heavy sugar & sugar substitutes. Get some HERE!
    • Wear sunscreen if you are out for more than15 minutes.  Get my 0701161623aHomemade recipe HERE
    • Use an insect repellent, one without DEET I recommend one that  works great for me. Because of the FDA I can’t name it so contact me to Get Some! Kathy@kathyskinner.com 
    • Most importantly – Have FUN!!!

    July 23, 2016 • Healthy Hints • Views: 75

  • Natural Sunscreen – DIY

    0701161623a

    I love the summertime and the opportunity to be outside a lot! Having spent most of my life in Southern California with over 25 years within 2 miles of the beach, my skin has absorbed a good amount of rays. Over the years I have tried a whole lot of sunscreen products. With my ever increasing desire to reduce the toxic load to my body, I have turned to natural ways to help protect myself from too many rays. This means I aim for my outdoor time to be early mornings and late afternoons and evenings. If you see me out and about I will be wearing a hat and sunglasses. And I use my Natural Sunscreen that I quickly and easily whip up at home for just a fraction of the cost of the store bought varieties.

    sunburnConventional sunscreens may help prevent sunburn, but they often contain ingredients that may do long term harm. Even the mainstream media has started to mention some these issues associated with Oxybenzone, retinyl palminate, and nanoparticles.

    Several oils can be helpful on the skin. Check out this study.  It lists the SPF of many common cooking and essential oils.

    The article said Virgin Coconut oil has an SPF of about 8 and sandalwood essential oil has an SPF of 30.  The quality of the essential oil will make a big difference in the SPF, so if you want to know which brand I use contact me at Kathy@kathyskinner.com

    NATURAL SUNSCREEN

    0701161614

    My vintage non-electronic scale still works!

    What you need:

    • 40 drops sandalwood essential oil (Buy)
    • 4 ounces Virgin coconut oil (Buy)
    • a scale (Buy)
    • Glass Jar (Buy)

    Directions:

    • Weight out the Virgin Coconut oil on scale
    • 0701161619Combine oils and store in a glass jar.
    • Apply before exposure to sun.
    • Reapply as needed and after being in the water.

    For greater protection, increase the sandalwood to 80 drops.

    Here is another recipe for a single use:

    3 drops Sandalwood or Helichrysum for each teaspoon of Fractionated Coconut oil.

    July 2, 2016 • Essential Oils, Recipes • Views: 67

  • 4 Ways to Make Ice Tea

    iced tea glass

    I’m an avid tea drinker, both the hot and iced variety and being that June is National Ice Tea Month, I thought I would share a bit about it. Iced tea is consumed world-wide. Here in the United States, iced tea makes up about 85% of all tea consumed.

    Iced tea is a refreshing, cold drink which can be enjoyed all year round. It can be made using black, green, white or herbal tea. It is usually served with ice cubes, maybe some sliced fruit and sweetened or not. It can be freshly made a variety of ways for just pennies or purchased ready made.

    There are only 2 calories in 1 cup of unsweetened iced tea while sweetened tea can contain a whole lot more, so read the label!!!

    I Want My Iced Tea Now Methods:

    • Simple heat water in a pan to almost boiling. Then add 1- 3 tea bags of your choice and let it steep for 5 – 10 minutues. Place ice in a glass along with a metal spoon (this keeps the glass from breaking) and pour tea in. Drink as is or a add sweetener. I like to use a drop or two of liquid Stevia, no calories. SweetLeaf My favorite is SweetLeaf which comes plain or flavored. Get it HERE
    • I like to make my tea in a big batch using my Mr. Coffee Ice Tea Maker, get HERE. It is so easy and this way I can use tea bags or fresh ice teamint from my garden, I have Spearmint and also Chocolate Mint – Yummmm!  Following manufacturer directions is so simple. First I fill water in the pitcher to the water line and then pour it into the machine. Then fill ice up to the ice line on the pitcher. Next I add the teabags into the holding container or cram in as much mint as I can in it, put the lid on and put it ontop the pitcher and push the button.

    I Want My Tea Later Methods:

    • Sun-tea is very popular and easy as long as you are sun-tea-vertpatient. Find a large glass jar fill it with water and 4-5 tea bags. Put it out in the sun for several hours, that’s it! 
    • Refrigerator tea takes a bit longer. Do as above and put container in the refrigerator for about 10-12 hours.

    Flavoring Your Tea is as wide open as your imagination! One thing you may not have thought of is using certified pure therapeutic grade essential oils. (Not all essential oils or brands can be taken internally. Email me to learn what I use, Kathy@kathyskinner.com)

    When using essential oils, just use ONE drop, try it and then add ONE more if you want more flavor. Some, like Peppermint, are quite potent so just stick a toothpick into the essential oil container and then stir it around in your tea. Other essential oils to try are:

    • Basil
    • Ginger
    • Grapefruit
    • Jasmine
    • Lavender
    • Lemon
    • Lime
    • Wild Orange
    • Ylang Ylang

    Email me to get essential oils or learn more – Kathy@kathyskinner.com 

    Have any other ideas? Share your favorite Iced Tea so we can all enjoy!

    Kathy

    June 20, 2016 • Essential Oils, Recipes • Views: 117

  • Plant Protein

    plant protein

    I am often asked, “What is protein?” “Why do I need it?” “What are some good non-animal sources?” These are all very good questions and I always get excited when someone wants to know more about ‘Plant Protein’! There’s so much to cover I thought an outline of info would be most helpful.

    What Is Protein? What Does It Do For Me?

    • It is an important component of every cell in the body. It is an organic compound, composed of 22 amino acids, otherwise known as the building blocks of life.
    • It is stored in muscles and organs and the body utilizes it to build and repair tissues, as well as for the production of enzymes and hormones.  healthy body
    • Proteins make it possible for blood to carry oxygen throughout the body.
    • Along with fat and carbohydrates, protein is a “macronutrient,” meaning the body needs relatively large amounts of it.
    • Our daily recommended protein requirements should be about 35% of our total caloric intake for adults, with men needing slightly more than women.
    • Calculate your amount HERE 
    • A lack of protein can cause loss of muscle mass, decreased immunity, as well as weakening of the heart and respiratory system.

    All Protein Not Alike 

    Different kinds of meat, eggs and two bottles of milk --- Image by © Imagemore Co., Ltd./Corbis

    • Animal sources of protein tend to be complete. They contain all the amino acids needed to build new proteins.
    • Incomplete proteins – lack or are low in one or more amino acids that the body can’t make from scratch or create by modifying another amino acid. These usually come from fruits, vegetables, grains, and nuts. People who don’t eat meat, fish, poultry, eggs, or dairy products should eat a variety of protein-containing foods each day.
    • If you’re eating a good mix of fruits, veggies, grains and legumes, then your body simply collects what it needs from the “amino soup” that your digestion system has absorbed. There are a growing number of vegan bodybuilders, ultra marathon runners and award-winning athletes out there to prove that meeting your protein needs on a plant-based diet is simple and successful.

    Can you get too much animal protein?

    • All animal products are devoid of fiber.
    • Digesting animal proteins releases acids that the body usually neutralizes with calcium and other buffering agents in the blood as well as decreasing oxygen levels in the blood, and negatively impacting the digestive/lymphatic system.
    • Eating lots of animal protein, such as the amounts recommended in the so-called low-Carb or no-Carb diets, takes lots of calcium. Some of this may be pulled from bone. Following a high-animal protein diet for a few weeks probably won’t have much effect on bone strength. Doing it for a long time, though, could weaken bones.

    PLANT PROTIEN SOURCES

    All plant-based foods are practically free from cholesterol, tend to be high in fiber, and are often alkalizing to the body. Some plant proteins contain all the amino acids needed to build new proteins. Some of more common ones are:  chia-seeds

    • Quinoa – 1 cup cooked is 8.1 grams
    • Buckwheat – 1 cup cooked is 5.7 grams
    • Soy – ½ cup cooked edamame is 11.1 grams
    • Chia seed – 1 ounce (2.75 Tbsp) is 4 grams
    • Hemp seed -1 Tbsp hulled is 3.3 grams

    PLANT Protein Combining to Make High-Quality Protein

    • Legumes provide an essential amino acid called lysine, which is low in many grains.
      • Legumes are particularly high in soluble fiber, which can help lower cholesterol and glucose levels. One cup Lentils gives 17.9 grams protein. One cup Beans (Black, Kidney, Mung, Pinto) gives 12-15 grams protein.
    • Whole grains provide methionine and cysteine, which are low in legumes, beans, peas, lentils and peanuts.
      • Organic Whole GrainsBrown rice is higher in protein, fiber and other nutrients than polished white rice. One cup cooked long grain brown rice has 5 grams of protein.
      • Wikipedia reports, Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown is equal to meat, milk, and egg protein. One cooked cup of Oats has 6.08 grams of protein
      • Whole grains are higher in protein and nutrients than refined grains, such as white bread and pasta
    • Grains are commonly used to complement the protein in legumes/beans.
    • It is not necessary to combine complementary proteins at the same meal. Just be sure to eat a variety of proteins sources throughout the day.
    • Mix two or more of the items on each line below together to make a complete protein.
      • Legumes with Grains like brown rice or whole grain bread
      • Legumes with Nuts
      • Legumes with Seeds
      • Vegetables with grains
    • All vegetables contain protein. Here are a few that have higher amounts:
      • cauliflower-high-protein-plant-food8 spears of asparagus – 3.08 grams of protein
      • One cup cooked cauliflower – 2.28 grams of protein
      • One cup cooked spinach – 5.35 grams of protein
      • One cup cooked chopped broccoli – 5.7 grams of protein

    So as you can see there are lots of ways to get your plant protein. One of my favorite ways is so simple to make, Curried Lentil Salad.lentil salad I make a batch to keep a bowl of it in the frig so there is always some healthy plant protein ready-to-eat!

    Enjoy!

    Kathy

    May 21, 2016 • Healthy Hints • Views: 301

  • Easy Homemade Sauerkraut

    sauerkraut

    This is so easy, economical, and way healthy than your store shelf variety because it is NOT processed or cooked. It’s just fermented so full of vitamins, minerals, enzymes and probiotics!

    Homemade Sauerkraut

    Makes 1 to 1 1/2 quarts

    Ingredients:

    • 1 medium head green cabbage washed
    • 1 1/2 tablespoons sea salt
    • 1 tablespoons caraway seeds (optional, for flavor)
    • 2 quart wide-mouth canning jar or equivalent 
    • Smaller jar that fits inside the larger canning jar
    • Clean stones, marbles, or other weights for weighing the smaller jar

    Directions:

    • Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage but keep one good leaf.
    • Use food processor or Spiralizer  to cut into thin ribbons.  SpiralizerOR cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
    • cabbage in bowlPlace the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not watery cabbage
      seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. It will take 5 – 10 minutes. If you’d like to flavor your sauerkraut with caraway seeds, mix them in now.
    • Pack the cabbage into the jar. Periodically, press down the cabbage in the jar with your fist. Pour
      any liquid released by the cabbage while you were massaging it in the bowl into the jar.
    • Fold up the larger outer leave you saved and place it over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid. jar in jar
    • Place the smaller jar into the mouth of the jar on top of the folded leaf. If needed weigh it down with clean stones or marbles. This will help keep the cabbage submerged beneath its liquid.
    • Cover the mouth of the mason jar with the screw on lid.
    • Over the next 24 hours, press down on the cabbage every once in a while with the smaller jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
    • If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of
      salt in 1 cup of water and add enough to submerge the cabbage.
    • Ferment the cabbage for 3 to 10 days. As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
    • Smaller batches of sauerkraut will ferment more quickly than larger batches. Start tasting it after 3
      days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate.
    • You can allow the sauerkraut to continue fermenting for 10 days or even longer. There’s no rule for when the sauerkraut is “done” — go by how it tastes to you.
    • While it’s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged.
    • This sauerkraut is a fermented product so it will keep for at 180least two months and often longer as long as it is kept refrigerated.
    •  

       

      We eat our sauerkraut as a side veggie and in sandwiches, wraps, hamburgers, hot dogs of course or just for a snack!

      How do you like yours?

    Kathy

     

    May 12, 2016 • Recipes • Views: 220

  • Easy Homemade Dill Pickles

    Dill Pickles in jar

    I make my own dill pickles for lots of reasons. They are easy and a lot cheaper but mostly because I want my pickles packed full of all the benefits of fermentation which aren’t in most store bought pickles. So let’s get started!

    Easy Homemade Dill Pickles 

    Makes about 1 quart sized jar    Buy HERE 

    • I clean the produce by filling the clean sink with cool water and about 5 drops of Lemon Essential Oil. I let the produce sit in this for 10-20 minutes. Then  I actually scrub the cucumbers with a vegetable scrubber.
    • Clean all jars and lids and any work surface and equipment jars
    • I use fine grain Himalayan Sea Salt. You can use any salt just make sure it is fine grain!

    Ingredients:

    • cucumbers

    • 2 cloves of garlic

    • 2 sprigs of fresh dill or 1 tsp dried with 1 drop Dill Essential Oil

    • ½ tsp coriander seeds

    • ¼ tsp mustard seeds

    • ¼ tsp whole peppercorns

    • 1/8 tsp red pepper flakes

    • 1 ½ – 2 cups of water

    • 1 tablespoon sea salt

    • Also a thick slice of onion to weigh the cucumbers down and keep them submerged in the brine

    Directions:pack in cucumbers

    • Cut cucumbers into your desired size.

      (Keep in mind that sliced cucumbers will ferment faster than whole cucumbers).

    • spices on top  Pack your cucumber slices into your jar tightly!

    • Add the spices on top.

    • Mix the water and sea salt together until the salt is dissolved.  salt water

    • Pour your water/salt over the pickles. Leaving about an inch of space between the water and the top of the jar.

    • onion on top pickles All the cucumbers must be submerged in the water so add a big chunk of onion.

    • Put a top on your jar and leave on the counter for 3 days. Test a pickle on day 3 or 4. If it is to your liking, put the jar in the fridge. This stops the fermentation process. You won’t have to worry about keeping the pickles submerged once they go in the fridge. If the pickles are not Dill Pickles in jarto your liking, keep testing them each day. You know they are perfect when they taste great to you and they still have their crunch. If you leave them out on the counter too long, they will lose their crunch and get really soft so it’s important to put them in the fridge when they are to your liking.

    • If you start to see a white film or mold on top, just skim it off. It is harmless (just yeast!), but it will impact the taste of the pickles, so you want to skim it off as soon as you see it.

     

    •  Your pickles will keep for 6 months in the fridge. Of course ours never last that long!

    Enjoy!

    Kathy

    May 12, 2016 • Essential Oils, Recipes • Views: 153

  • Raw Black Bean Dip

    black bean dip

    Don’t let this long list of ingredients scare you off. Getting everything out of the cupboard is really the hardest part of this Black Bean Dip recipe! If you are into eating more raw, then use dry beans which you soak, sprout ( to get the most nutrition) and simmer at 100 degrees for several hours. If it goes above 118 degrees then you will have lost a bulk of the nutrition.

    Black Bean Dip

    Yield: About 5 cups

    Ingredients:

    • 2 (15 oz) cans black beans, rinsed and drained or black beans sprouts1 1/2 cups of dry beans soaked, sprouted & simmered at 100 degrees for 2 hours  
    • 7 ozs of pkg soft Tofu
    • 1/2 cup chopped yellow onion
    • 2 tsp. dry cilantro
    • 2 drops Cilantro essential oil
    • 2 drops Basil essential oil
    • 2 drops Lime essential oil
    • 1 clove garlic, minced
    • 1 4oz. can diced green chilis
    • 2 tablespoons fresh lime juice
    • 1/4 tsp ground cumin
    • 1/4 tsp chili powder
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper

    Directions:

    • Put the black beans, tofu, essential oils, onion, cilantro, garlic, chili peppers, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender, blending until smooth.
    • Refrigerate for at least a couple hours to let flavors blend
    • Serve with tortilla chips, veggies, or crackers for an easy appetizer or healthy snack.
    • It also makes a great spread for a wrap

    Per ½ cup Serving: Calories-104, Fat-1g, Chol.- 0g, Sod-135mg, Carbs-17g, Fiber-6g, Sugar -1g, Protein-7g 

    black bean dip

    I love having this dip on hand for snacking, but I have been know to have it with a plate of veggies for dinner! Enjoy!

    Kathy

    April 21, 2016 • Essential Oils, Recipes • Views: 142

  • Starting to Eat More Raw Food

    Composition with variety of raw vegetables. Vegetarian diet

    There are different ways of approaching making changes to going raw, or more raw. That being said there really isn’t one formula that works for everyone. You may be a person that needs to research the information for months before taking the first step, and or you like to jump in and learn as you go. Let’s first look at what those who have been doing it for awhile actually eat.

    Eating Like a Raw Food Eater

    • Think uncooked, unprocessed, mostly organic foods.
    • Staples: raw fruits, vegetables, soaked/sprouted nuts, seeds, and grains.
        • Ideal percentages seem to be 75-85% fruit, 10-20% green leafy vegetables, and 5% nuts and seeds. Pears
        • Soaking nuts and seeds dissolve their enzyme inhibitors making digestion easier
        • Sprouted seeds contain vital elements which nourish our glands, nerves and brain. The hormones needed by the body are created out of the natural fat and other essential principles found in seeds.
    • Some raw food eaters indulge in unpasteurized dairy foods, raw eggs, meat, and fish. Remember there are some potential health risks associated with doing this.
    • Your food can be cold or even a little bit warm.
        • Food heated above 105 degrees begins to change from it’s healthiest form 
        • Food heated over 118 degrees is considered dead.

    Some Simple Steps to Get You Started

    • Keep it simple and eat a variety
    • Eat lots more fruit, start breakfast and lunch with it
    • salad greenAdd in more fresh veggies, a salad is more than lettuce and tomatoes (I like to add in sprouted bean or lentil, cucumbers, radishes, … well whatever I have on hand)
    • Keep soaked/sprouted nuts and seeds in the frig for easy snacking
      • Soaking removes enzyme inhibitors
      • Proteins, minerals, vitamins and enzymes increase 300% to 1200% with soaking / sprouting
      • Rule of thumb: nuts or seeds with brown skins (almonds, walnuts, filberts, pecans, etc.), have a high level of enzyme inhibitors and need to be soaked for several hours to ensure complete digestion. White nuts (macadamias, pine nuts, hemp seeds, etc.) require very short soaking time or no soaking at all, since the amount of enzyme inhibitors in them is negligible. Personally I choose to give them a quick soak just in case. I actually soak nuts all overnight, especially the brown skinned nuts —a great “universal standard” that helps keep things simple. Keep in mind that recommended soaking times may differ from one chart to the next depending on the original sources relied on and authors’ personal preferences.
    • Introduce eating more raw foods slowly into your diet
    • Try a simple new recipe each week, start with a desert or appetizer
    • Do your own research to learn what is best for you if wanting to go deeper

    I have found that eating more raw food really wasn’t difficult once I decided to do it. Sort of like most things in life.

    Here are a couple easy recipes to get you started:soup cup

    No-Cook Tomato Soup

    Cucumber Soup  

    Happy eating!

    Kathy

    April 21, 2016 • Healthy Hints • Views: 149

  • Benefits of Eating More Raw Food

    vegetables-and-fruits

    I think most of us are aware that processed food is less nutritional and full of unhealthy artificial ingredients. But what you might not realize is that much of  our home cooked meals can also be considered as “processed.” Many ‘Raw Food Eaters’ say that by cooking our food, we are killing nutrients that keep us alive and healthy.

    As I have been eating more raw food, I’ve come to the realization that I always feel at my best the more raw I eat.  And if you have been following me at all, you know I am all about sharing so you can feel and be better too!

    Lets start by going over the Pros and Cons of Eating 100% Raw

    Pros

    • Cooked and processed food is less digestible than raw food. Anything that is consumed that cannot be digested or stored must be eliminated as waste. Eating cooked food produces so much waste in the body that our organs cannot keep up with the elimination and waste accumulates. This accumulation is toxic and can result in health issues.
    • Heating food above 118 degrees destroys its nutrients and natural enzymes, this is bad because:
        • Enzymes are the living proteins that are very important in our biochemical and metabolic processes.
        • Enzymes cannot tolerate heat, microwaving, or pasteurization
        • Enzymes boost digestion
        • They help transform and store energy, make active hormones, dissolve fiber and prevent clotting.
        • They have anti-inflammatory effects.
        • Enzymes help balance and restore the immune system, and heal many diseases.
        • Enzymes help repair our DNA and our RNA.
    • Since many raw foods are low in calories, fat, and sodium, and high in fiber there’s a good chance you might lose weight if you change over to this style of eatingFruit-Kabobs-with-pineapple-raspberries-oranges-blueberries-kiwi-and-grapes
    • Plant based foods are high in vitamins, minerals, fiber, and phytochemicals
        • A large percentage of the vitamins are destroyed when you cook your food.
        • Vitamins help regulate metabolism, help convert fat and carbohydrates into energy, and assist in forming bone and tissue.
        • Cooking can zap some water soluble vitamins like vitamins B and C.
        • When foods are cooked, many of the minerals are destroyed, or altered, rendering them useless and also unable to assist vitamins.
        • Phytonutrients in freshly harvested plant foods can be destroyed or removed by cooking.
        • Phytos protect the body and fight disease. They also fight cancer and help your heart.
    • Eating lots of veggies and fruits is good for you.
    • Most raw foods (fruits, vegetables, nuts, and seeds) are naturally gluten-free.

    Cons

    • You may need to take vitamin supplements to make up for any gaps in your Vegetablesdiet. Because most people who eat only raw foods exclude animal products,
    • Cooking boosts some nutrients, like beta-carotene and lycopene and also kills bacteria, which helps you avoid food poisoning. Some foods should only be eaten if they are cooked.
    • There’s no scientific proof that eating only raw foods prevents illness.
    • You will have to endure criticism from friends, co-workers and family members
    • You may need to up your kitchen skills.
    • Eating out can be tricky at best
    • If you go all Organic, some of the ingredients tend to be more expensive.
    • If you jump in and change your diet all at once, you’ll have to have enough resolve and commitment to get through stages of healing and bodily adjustment that may bring up feelings of weakness, anxiety, lack of energy, discouragement and even acute (flu-like) symptoms. This is the process of detoxification and can be unpleasant at times. Many people expect raw foods to be like medicine, giving them immediate relief. But raw foods will do just the opposite: they’ll stir up the toxins and purge them out.  When this happens a person may feel miserable for a time. 
    • There are many things to learn for “Healthy” people going raw. But someone with a serious health challenge, needs to learn even more, especially about how raw foods can help with their particular illness. They need to find a doctor knowledgeable in raw foods to assist to deal with medications.
    • Eating un-soaked nuts and seeds places an added burden on the pancreas, which has to fight the nuts-and-seeds-combinationinhibitors by over-secreting pancreatic enzymes, causing it to enlarge in the process. Taking a digestive enzyme supplement with your meal is an added cost.

    I have found that gradually adding in more and more raw foods to my daily diet was an easier way to adjust my habits and body’s adjustments. First I changed my morning meal to include more fruit. Then I started experimenting with new and easy to make recipes. lentil salad

    This Curried Lentil Salad has become one of my favorites.

    How will you start to eat more raw food?

    Do you have a favorite raw food recipe? I’d love to try it!

    Kathy

    April 21, 2016 • Healthy Hints • Views: 171

  • Wonderful Benefits of Walking

    Summer Hiking Beaver Creek

    The daffodils are blooming, tulips are poking up through the dirt and the grass is getting greener after it winter dormancy. Yes, Spring is in the air. With the sun shining more days, you may be feeling the nudge to get outside. Go with your instinct, get out for a walk. Better yet make it your new daily Springtime activity!

    March 30th is ‘Take a Walk in the Park Day’. The American Heart Association has dedicated April 6th as ‘National Walk Day’. The entire month of May is ‘National Walk Month’. Are you getting the hint? Need a few more incentives? Here’s a list  of some of the benefits of walking that might give you some more encouragement:

    • It Can Help Curbs Diabetes  According to the American Diabetes Association you can begin with a 5 minute slow-paced saunter, stretch for ten minutes, followed by a walk at moderate pace. The idea is to do something everyday building upon it to a longer and/or faster pace.

    healthypeople walking

    • It Lowers Risk of Cardiovascular Problems  A study by the Harvard Medical School revealed walking 20 minutes day can alleviate the risks of cardiovascular ailments by 30%. It does this by enhancing the level of HDL (good) cholesterol, and curbing the production of LDL (bad) cholesterol.
    • Helps Give Your Memory a Boost A recent study from the Boston memoryHealthcare System discovered that adults who took around 10,000 steps or more daily performed better on memory tests than those who walked less.

     

    • Helps in Preventing Cancer A Harvard University Women’s Health Study published their findings in 2012 that walking for 4 hours a week can possibly decrease the chances of cancer by almost 54%.

    Hiking

    • It Helps to Reduce Stress. A five to ten minute walk can help to clear your head. The change of the scenery and focusing on breathing can help lower your cortisol, so your stress is lower.  Researchers are discovering that surrounding yourself with nature can be one of the most powerful stress-relievers out there. According to a study in the journal, Environmental Science & Technology, researchers discover that people experienced the largest boosts to their mood and self-esteem after just spending five minutes outside. For even more stress relieving techniques while walking read Thich Nhat Hanh’s, A Guide to Meditation Walking.

    Tone-the-Butt-With-Walking-Step-9

    • It Helps to Tone Your Butt and Thighs Many fitness professionals say that the ideal way to tone your thighs and butts is to walk as fast as you can. They suggest you try to squeeze your butt after every ten steps.
    • It Helps to Improve Balance Studies have proven that walking on natural, uneven grounds, such as hiking trails and steps, reduces chances of slip and fall injuries in the elderly and enhances their balance.balancing
    • It Boosts Immune Function. All you need to do is walk for a half hour every day. This provides a boost to the cells in your body that are assigned to attack bacteria.

    With all these benefits, walking is the foundation for good health and makes life better!

    How about starting TODAY!

    March 28, 2016 • Healthy Hints, Mind Managing • Views: 365