When awareness becomes action

Are you aware that our food supply is tainted and nutrient-depleted? What action are you choosing to take?

Are you aware that cancer is taking down over a million people a year in the US? What action are you choosing to take?

Do you know that obesity causes serious health issues, and is a rapidly-growing problem in the US? What action are you choosing to take to remedy or avoid that?

Maybe you're happy just being aware. I'm not. What hope is there, in awareness? There is only hope when action is taken to avoid or fix that which is killing us.

Here are some suggestions:

Your very best choice for nutrition would be organically home-grown (or very locally grown) eaten raw right after harvesting, vegetables and fruits. Next would be super clean animal proteins, including wild-caught fish. Even then, you would need to be sure what you were eating had not been contaminated by nearby pesticide or herbicide sprays, or even things like jet fuel.

There is information in abundance on how you can help your body avoid cancer. Rather than sporting a ribbon, why not find and take action? Find someone who has beaten cancer with nutrition, and follow their example. Find documented proof that a particular diet helps you resist cancer. Take action. Awareness does not save lives.

Avoid becoming obese. If you're overweight, turn that around. If you're already obese, the time to take action is NOW. There simply is no time to waste. Your life depends upon your action; not your awareness. Do one thing different today. One thing. Do some research. What can you give up today, which will give your body a fighting chance? Maybe you can give up pop. Maybe you can give up your daily candy bar.

Can supplements help?

Can enzyme-live foods which become live when you add water, help?

Are you ready to move from awareness to action?

Let's talk.

Are you Upside Down?

Being upside down in your health is worse than being upside down in your mortgage...

You don't "remember" the hunter-gatherer days, but you know of them. What hunter-gatherers consumed were foods with high nutrition and low calories. Today, most Americans, Canadians, and increasingly people in other countries around the world, are getting the reverse—high calories and low nutrition. Many are overfed, yet starving to death. Their bodies are accumulating fat and pollutants from intentional AND unintentional contaminants in our food supply, causing their biological systems to shut down and be vulnerable to a variety of chronic diseases.

Ask the Doctor

How I Cook

Hello, Gentle Readers -


I've often been asked to create a cook book. I've given this a lot of thought. It may be challenging to create a cook book when you refuse to measure!


I follow recipes. Sort of. But I realized my way of cooking is a little weird when I asked my daughter to help and I told her to smell the dish to see if it was seasoned correctly. She gave me a really strange look...


Here are a few basics which characterize my cooking.

• I use coconut oil 99.9% of the time when I cook
• I use more vegetables than anything
• I think almost everything is better with lots of onions in it
• I always saute onions, garlic, carrots, and celery to release their flavor, before adding anything else to them
• I love to cook fish, but hate over-cooked fish
• I learned from a gourmet cook that if you can make something with less ingredients, you're a better cook!

I don't believe being aware of cancer is the key to anything. I believe how you eat can make your body friendly toward, or hostile toward, the ultimate thief - cancer. Do your research. It will make you reach for Turmeric more often, like I do, and vegetable protein more often, like I do, and soy less often, like I do. 

Humans were made to drink water. So, do that. A lot. 

Eat fruit on an empty stomach, and ONLY on an empty stomach. Unless you enjoy indigestion or diarrhea. 

Experiment with raw food. Try eating vegetables you've only ever had cooked, raw, for a nice change. Just be bold. Do it. Chop 'em up, top 'em with some lemon juice or vinegar and olive oil, and go for it. 

I cook whole grains in vegetable or chicken broth. Always. 

I use only sea salt.

I like weird stuff like mung beans, fava beans, and quinoa. Add these to your shopping list, and live a little.

What I just had, though, required no cooking. You see, I feel that our commercial food supply is  bankrupt. We cook and eat food mostly for the enjoyment. The spices, like Turmeric, give it a nice anti-cancer and pro-health punch. To get the nutrition we need, I rely on nutrient-dense super foods which are live when you add water to them. 

I love to cook.

I love watching people eat what I cook.

I just know that it's social, fun, and satisfying - but not reliable as far as a source of all we need to thrive.

Stay healthy, my friends.

Are You Toxic?

Why Use Food Concentrates?

I believe our food supply to be substandard, at best, and toxic, at worst. I absolutely agree with the opinion of Zoltan Rona, MD, in his book 'The Joy of Health'. Here is a quote: "Live whole food concentrates might well be the most logical and convenient answer to the deteriorated quality of foods available from supermarkets today. Whenever possible, use whole food concentrates rather than single nutrient tablets or capsules. That's because when one isolates a single component from a given food, a lot of the benefits of the complete food are lost. ... Whole foods contain what are called 'phytochemicals' which are linked to both the prevention and treatment of such major degenerative diseases as heart disease, strokes, high blood pressure, and cancer. The only way to get these phytochemicals is by eating whole foods or live whole food concentrates." 

Unless you're among the fortunate few who harvest your homegrown organic produce daily, get clean eggs from organically raised chickens, and raise your own farm animals for meat, you probably require some whole food concentrates! Make sure that these are truly "live" though! My family has found what we need in Isagenix. It's been 5 1/2 years now, and I've never looked back!

Here's a good "knife and fork meal" recipe for you, for this chilly season! 

 Organic Vegan Split Pea Soup

• 3 organic carrots, sliced
• 1 organic yellow onion, diced into large pieces
• 5 - 6 organic celery stalks, sliced
• 1 frozen, organic cube of minced garlic (or one clove fresh)
• 1 frozen, organic cube of basil
• 21 Seasoning Salute to taste (or other multi-purpose seasoning)
• Freshly ground pepper
• Sea Salt to taste
• 8 cups organic vegetable broth
• 2 cups organic split peas
• Organic Coconut Oil

Saute all vegetables in 1-2 tablespoons of coconut oil, along with garlic, basil, and seasonings. Stir until fragrant and beginning to soften. Meanwhile start heating 8 cups of broth in crock pot on high heat.Add 2 cups of split peas, and the vegetables, to the liquid in the crock pot and keep on high. Cover and allow to cook until peas and vegetables are very tender (about 4 hours). Every crock pot seems to have a different cooking time, so watch the soup, but don't lift the lid TOO often!

I used 4 cups of organic vegetable broth in a carton, and 4 cups of filtered water with the 'Better than Bouillon' concentrated organic vegetable broth base.

Serve this with a crispy, cold salad of all raw veggies. Great contrast, and will aid digestion rather than slowing it down!

A cup of split peas cooked without salt contains 231 calories, 1 g of fat, no cholesterol, minimal sodium, 16 g of fiber and 16 g of protein, according to Nutrition Data.

Wild caught red snapper filets in lemon/garlic and mixed vegetables

Wild caught red snapper filets in lemon/garlic and mixed vegetables

4 (8 to 10 oz.) red snapper fillets

1 tsp. salt

Freshly ground black pepper

1/4 c. fresh lemon juice, strained

2 tbsp. olive oil

1 1/2 tsp. garlic, finely chopped

1 tsp. dry oregano, crumbled

Preheat the oven to 400°F. Pat the red snapper fillets completely dry with paper towel and season them on both sides with the salt and a few "grindings" of pepper.

Combine the lemon juice, olive oil, garlic and 1/2 teaspoon of the oregano in a shallow dish just large enough to hold the fillets in one layer. Stir lemon juice mixture until the ingredients are well blended. Then add the fillets and turn them about to moisten them evenly. Arrange the fillets, skin side up. Place the tomato slices over them and sprinkle the remaining 1/2 teaspoon of oregano on top.

Bake in middle of oven for 10 to 12 minutes, or until fillets flake easily when pressed gently with a fork. Serve the fillets at once directly from the baking dish.