Years before the low-carb movement, this dish was fashionable among obsessive calorie-counters who frequented fancy French restaurants. It looks and taste great, and the edible green wrapper of lettuce not only seals in the juices but also adds to its…read more
A touch of lemon-laced olive oil brightens the grassy flavor of spinach, and a quick saute preserves the integrity of the leaves. A handful of pistachios adds some vitamins, minerals, and a little healthy fat. All in five minutes. Serves…read more
Serves 4 1 bunch asparagus, cut bottom ends off 1 lemon, juiced 3 tablespoons olive oil dash salt Preheat oven to 350 degrees F. Cut bottom ends off asparagus and place in a baking dish. Squeeze lemon over asparagus add…read more
There are as many variations on this as your imagination can dream up. One of my favorites is to add garlic and fresh basil, although any fresh herb will do nicely. You might also try a couple of drops of…read more
Serves 8 2 14-oz cans chick peas, drained-keep liquid 4 lemons, juiced 3 tablespoons Extra virgin olive oil 1 small clove garlic, kept whole salt to taste Put all ingredients in food processor and pur’e. If consistency is too thick,…read more
Serves 4 2 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil 1 clove garlic, peeled and minced 1/4 teaspoon ground black pepper 1/4 teaspoon seasoned salt, or salt substitute 12 cups chopped lettuce 2 tomatoes, sliced 1 cucumber sliced…read more
Serves 4 1 pound fresh spinach (about 12 cups) 1 teaspoon extra virgin olive oil 3 cloves garlic, peeled and minced Wash the spinach well and remove the stems. Heat the olive oil over medium heat in a large nonstick…read more
Serves 2 1/2 cup balsamic vinegar 1/2 pound Parmigiano Reggiano cheese, shaved into long strips 1/2 cup of fennel bulbs, shaved into thin strips 1 organic Bosc pear, sliced Black pepper, freshly ground In a saucepan, reduce the balsamic vinegar…read more
Serves 4 1/2 cup plain nonfat yogurt 1/4 cup low-fat mayonnaise 1/2 teaspoon dry mustard 1/2 teaspoon seasoned salt 1/8 teaspoon ground black pepper 1 pound green cabbage (about 12 cups), finely shredded or chopped 1/4 cup chopped green onion…read more
Whip together juicy, mango and fleshly avocado and you get a beautiful sauce with intriguing flavor and mousselike texture; you also get antioxidant vitamins C and E, and beta-carotene. Avocados, once a no-no on many diets, are full of beneficial…read more
Though we think of declining estrogen as the hallmark of menopause, it's actually common for…
Up to 12 percent of Americans have ulcers at some point in life. Peptic ulcers…
Gallbladder disease is a modern illness. An estimated 20 million Americans have gallbladder disease. The…
The recent collapse of the Trump-Ryan healthcare bill in Congress has left an expectant nation…
Q: My husband’s high sensitivity C-reactive protein (hs-CRP) is 1.62 and his homocysteine is 13.1. If…
According to the Centers for Disease Control and Prevention (CDC) the prevalence of autism continues to…
Dr. Hoffman continues his talk on natural therapies for MS. Click HERE for part 1.
PhytoGuard taps the benefits of phyto-(plant) nutrients now associated with prevention of degenerative conditions, cancer and heart disease.
PhytoGuard is richly endowed with a high potency extract of green tea, whose polyphenols are now extensively researched for their cancer-blocking potential. Indoles from broccoli extract have specific chemopreventive activity. Curcumin has a broad range of applications in cancer prevention and modulation of inflammatory disorders. Quercetin supplies biflavonoid activity. Tomato-derived lycopene completes PhytoGuard's rich roster of protective nutrients.
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