Aloe for Allergies

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Aloe for Allergies!

It’s Here! If you haven’t noticed yet, you are probably NOT one of the 40 million people in the United States suffering from allergies.

I happen to be one of the 40 million.  Are you?

Is there anything we can do, other than succumb to the pharmaceutical corporations over-the-counter marketing blitz?

Image:  Pamela Van ZeeThose options may help temporarily, but they often do more harm than the short term good.

So, what will we do?

Believe it or not, allergies all start with the nutrition we give our bodies and the healthiness (or unhealthiness) of our gut.

Are you seeking natural allergy relief? I sure am.

And I found an answer in a place I least expected – the Aloe plant.  Really.

Pamela
Editor of Our Community Kitchen





The Aloe Vera plant is considered to be a miracle plant because of the multitude of curative and healing benefits.

Aloe Vera leaves are filled with a gel containing vitamins like A, B1, B2, B3, B6, B12, C and E, and folic acid.

There are also a variety of minerals found in Aloe Vera juice, like copper, iron, sodium, calcium, zinc, potassium, chromium, magnesium and manganese.

All these nutrients have tremendous health benefits.

Health experts regard Aloe Vera as nature’s most impressive and versatile herb. This herb is safe to use externally and internally. People across the globe use this herb for treating various health conditions from minor burns to cancer.

So, you can imagine that if aloe is able to bring relief to people with cancer, imagine what it can do to improve these common allergy symptoms –

  • Fatgue & brain fog
  • Lung & nasal issues
  • Itchy eyes & throat
  • Gas, bloating &skin flare-ups

and the factors associated with allergies –

  • Nutrition & digestion
  • Bowel health & constipation
  • Quantity of environmental allergens
  • Antibiotics & Rx drug overuse
  • Genetics

Incredibly, the whole leaf Aloe Vera plant contains over 100 actives, including ”Yellow Sap” which works fast as a digestive bitter supporting HCL.  Together with other essential properties, it improves vital core nutrient absorption, while easing occasional indigestion discomfort and revving up the body’s metabolism.

I don’t know about you, but I could sure use a metabolic boost!

Whole leaf aloe can help to provide relief from allergies and hay fever due to pollen, dander, chemicals, perfume, dust mites, foods, molds, etc.

There are many varied causes of the discomfort caused by allergies.  Some of the factors influencing the severity and length of allergies, include digestion, nutrition, environment and hereditary weakness.

The number one support in helping to reduce the constant challenge of allergies is to strengthen connective tissue called Collagen.

Weak collagen tissue in nasal passages, lung tissues, and intestinal tract cell walls allow foreign invaders to enter the blood stream and cause an allergy response.

By drinking whole leaf Aloe Vera juice daily, you are providing the body with needed protein and flavonoids, and  you may begin to reverse allergy sensitivity – this is just amazing!  Can any other allergy remedy promise a total reversal of symptoms?

Why does Whole Leaf Aloe help?

Aloe Vera has an acidic pH which helps to encourage the body to secrete the exact amounts of hydrochloric acid to improve digestion and absorption.

Many allergy sufferers have weak digestion which does not allow the body to receive the nutritional benefits from foods and supplements.

Once these proper nutrients are received at the cellular level, the body can build up the collagen and tissue structure to screen out the allergies. The glycomannan complex present in whole leaf aloe vera helps to provide additional help to strengthen the tissue cell walls.

Natural anti-inflammatory and analgesics, found in the yellow sap, help to reduce swelling, pain and skin irritation. Campesterol, B-sitosterol, lupeol, and salicylic acid help to promote additional allergy relief.

Join the growing number of Aloe Vera users that look and feel the difference – more energy, less allergies. youthful skin and improved wellness – including me!  Will you join me?



Strawberry Banana Aloe Smoothie
Base recipe courtesy of PopSugar.com
Makes 1 serving

INGREDIENTS
1 banana
1 1/2 cups unsweetened vanilla almond milk
4 strawberries, quartered
1 cup fresh Aloe Vera, cubed (or 1/2 cup fresh Aloe Vera Juice)
1/2 cup ice

Pamela’s variations:

  • To make it a complete meal – add Protein Plus SuperFood
  • To lower calories – make with ½ water and ½ almond milk
  • To bring out the flavor of the banana – add a dash of nutmeg and vanilla
  • Frozen strawberries can be used and ice can be omitted

DIRECTIONS

  • Place everything in a blender.
  • Blend until smooth.
  • Serve and drink immediately.

Do you have specific questions about getting started, cooking or preparing plant strong meals? Have a favorite recipe you would like to makeover?

Email us your recipe and the story of your journey. We will be happy to help you create your own healthy dishes. Your recipe and story may be printed in a future newsletter for everyone to enjoy.

Until we eat again!

Pamela and the Community Kitchen Team

'Plant Proteins' Saved My Life!

“Hi! My name is Micheline – that’s me on the horse – and I would love to tell you about how I switched to a plant-strong diet and how it’s completely changed my life – in fact, it saved me!

I became interested in changing my diet once I realized Florida’s weather was cooling down and I couldn’t enjoy it anymore due to my new hot flash experiences.

I am very grateful to Wayne, whose advice has been very helpful to me and my family for more than 10 years.

So, I decided to just take the jump, pick up the phone and call.  Wayne and his team explained to me how changing my diet can not only help me get healthy from the inside but will also allow me to enjoy the cooler Florida weather!

The advice about starting a vegetarian diet was very appealing, yet I wondered, how would I be able to make such a switch? How would I keep my hunger at bay? Protein intake is so important! I wanted it NOW, yet my schedule was packed. Where will I find time to gather all the answers?

Luckily for me, when the student is ready, the teacher appears – the Community Kitchen’s protein information article was immensely helpful!

Armed with my personal summary of the article, I marched to the health food store along with all sorts of questions. Voila!  45 minutes later, I had all kinds of never before seen stuff to make very yummy, vegetarian meals.

So, I turned to the Community Kitchen folks again (bless their hearts!) and asked for more help.

Please, please can you assist me with easy, yummy recipes so my husband can also get on board with this new way of cooking.

Bingo! Again, Pamela came alongside me and now, surprisingly (mostly to me!), we have been enjoying some wonderful dinners! I never knew how easy this could be with a little bit of help from these amazing people.

When you get to the point where you want to start experimenting with vegetarian/vegan lifestyle, you need to consider the assistance of these extraordinary folks and get ready for the surprise of your life! My husband still cannot believe the tasty omelets have no eggs in it and tonight we ate the best vegan BBQ ever!

This is honestly exciting and I believe you too will enjoy the process as much as we have.

And thank you Community Kitchen people for making this such an effortless event.”

Micheline Voets

Continue reading “'Plant Proteins' Saved My Life!”

New Year… New You!

How are you coming along with your “New Year Resolutions”?  Especially the ones you made regarding eating healthier, taking better care of your body and adopting an exercise program?

How would you like to, not only lose weight, but build a healthier body? It’s easier to stay healthy when your environment is healthy.  So… where do you start?  How do you create a body that’s healthy from the inside-out?

Time for a change

Over the holiday season, my mother and I both gained between 8 to 10 pounds! We gave ourselves the month of January to get back on track. Mom has had better results than I have over the past weeks, as I had several after-holiday gatherings. I still have 5 more pounds to go!

I’ve been told, “The hardest part about doing anything… is getting started”. Once you get started, a game plan will help you stick to your goals and will help you to achieve them. Everyone’s goals are different; some may want to shed those last stubborn 10 pounds. Others may want to reduce the amount of animal protein and dairy consumed, and for some it may be a complete lifestyle change.

Whatever your goal, stick to it and you will achieve it!

Allow yourself time, as it could take weeks, months or even years to see the results of the goals you have laid out for yourself.  Regardless of how long it takes, remind yourself, “All things are possible.” I did not say easy – I said, “Possible”.

Did you know it takes 21 days to form a habit? We hope to empower you with the knowledge and support you need to establish a new habit.

We have some healthful tips and great tasting recipes to burn fat and build muscle.

I am glad we are on this journey together!

Pamela
Editor of Our Community Kitchen

Real Food (vs Dead Food) Makes you Thin and Healthy!

What is “real” food? Real food gives life and has the right balance of vitamins and nutrients. There’s a misconception that if you eat less you will lose more weight. The fact is, if you eat more real food, you will lose more weight.

Real foods are:

  • fruits
  • vegetables
  • whole grains
  • legumes
  • wild caught fish

Dead foods lack nutrients and enzymes and have no real flavor, so chemicals are used to enhance flavor and as preservatives. These are examples of dead foods:

  • processed foods
  • refined sugar
  • red meat
  • extra salt

Continue reading “New Year… New You!”

Welcome to Our Community Kitchen

Our Community Kitchen is the place to find answers to all your questions about what it takes to transition to a “plant-strong” lifestyle, as well as recipes and tips for creating great tasting, vegetarian meals for your entire family.

We are all at different stages of our journey, and in the beginning it will be different. Don’t become discouraged – this isn’t a sprint – you may want take “baby-steps” before you are able to start running. The goal is to replace any nutritionally-deficient foods you are currently consuming with healthy, life-giving foods.

Whether you have recently made the decision to adopt a more plant-based diet, looking for alternatives to your favorite meals or just looking for some new “quick and healthy” recipes, Our Community Kitchen will be here to assist you along the way.

If you are just getting started, you may have questions like:

  • Where do I start?
  • What should we eat?
  • How will I make school lunches for my kids?

Another great place to start is by watching the movie, Forks over Knives.  If you haven’t seen the movie yet, we urge you to watch it on Netflix or better yet, get your own copy to share with your friends and family!

Continue reading “Welcome to Our Community Kitchen”

Fall is Here!

Hello and welcome back to Our Community Kitchen!  We would like to thank those of you who responded to our initial article.  We look forward to hearing from more of you in the future.

If a friend forwarded this newsletter to you and you would like to receive Our Community Kitchen article, click here to subscribe.

Hello I’m Pamela Van Zee, Editor of Our Community Kitchen.

As a young adult, I developed asthma, and for many years I used inhalers and occasionally steroids to control the attacks. I just knew there had to be a better way to manage it. Fortunately, I was introduced to Wayne Garland!

When I told him about my condition he immediately recommended I get off all dairy products, especially cheese, as dairy creates mucous in the body, which was making breathing difficult.

With this simple change to my diet and few of Wayne’s supplements, my asthma attacks started to diminish the first week and within 60 days I stopped using an inhaler altogether, and haven’t used one since. It’s hard to believe that was nearly 20 years ago.

I have always loved to cook and this experience heightened my desire to seek alternative methods for my well being. I have been been dairy-free ever since and vegetarian for the last 10 years.

I remember in the early years, my family and friends thought I was on some “fad” diet and didn’t understand my journey to achieve a better quality of life.  However, over time, they saw the benefits of my decision in my overall health and appearance.  Some of them have applied the same practices to their lives and now I’m the person they call for alternative recipes, pantry clearing and grocery shopping trips.  I have assisted them with learning to shop for nutritional foods which in turn has helped them achieve a healthier life.

Through the years I have been able to accumulated a wealth of information which I’m excited to share with you on your quest toward  “Contagious Health”.

Pamela
Continue reading “Fall is Here!”

Organic Produce – Is it worth the money?‏

Hi and welcome back!

Today’s issue is about organic produce, and whether or not it is worth the extra money.

Summer is less than two weeks away!  As the grass gets greener and flowers start to bloom, the world seems to get much more colorful. For me, that means my meals seem to get more lively too.  Farmers markets are now in full swing, with a bounty of fresh produce.  I thought that a farmer’s market meant organic produce.  I’m not sure why I thought this, but it is not always true.

Sometimes a farmers’ market is just a way for farmers to sell off excess produce.  If you are seeking organic items, ask about growing techniques and if you find some are not organic find out what they use on their crops and when they last sprayed.

What does it mean to be organic? PickYourOwn.org explains it this way:

“The USDA has put in place a set of national standards that food labeled “organic” must meet, whether it is grown in the United States or imported from other countries. USDA’s National Organic Program regulates the standards for any farm, wild crop harvesting, or handling operation that wants to sell an agricultural product as organically produced. After October 21, 2002, when you buy food labeled “organic,” you can be sure that it was produced using the highest organic production and handling standards in the world.”

I like the PickYourOwn website. It has a great deal of information. You can look up farms in your area that have places where “you pick.”  It also provides crop calendars, and for those of you brave enough to attempt it, there are instructions for canning, freezing and making jam.

I love the idea or organic food, but I must admit, I am not always pleased with the appearance. I have purchased organic apples at local our grocery store and if you hold it next to a conventionally grown apple, you will notice the differences immediately. The organic apple will not have the sheen of the conventional one, nor will it be free of little bug holes.  Also, the color may seem a bit dim.

So, I wonder, are the conventional ones made to look more appealing because they really aren’t good for us?  Why shine them up?  If they weren’t shiney, would they lose their appeal? And what kind of wax/oil is used to get that shine?

And then there is the cost. If a farm is not using chemicals, fertilizers or pesticides, I’d figure the cost of growing a crop would be lower, yet items grown organically can be as much as fifty percent more than their conventional counterparts.  Why so much more?

Some say organic farmers have to go through quite a lot of hoops to be certified as organic or that they have to spend more for natural compost and soil preparation.  Also, there is the idea that smaller crops have to be grown,  and due to poor soil, crops must be rotated every year.

Whatever the reason, when it comes to finances, no matter how health conscious we are, everyone has a budget.

Perhaps in response to our dilemma, the TODAY Show ran a segment about “The Dirty Dozen” – twelve fruits / vegetables that should always be purchased organic.

The Dirty Dozen
Organic Fruits (Any fruit with a thin skin or a skin that can be eaten)

  • Apples
  • Cherries
  • Grapes
  • Nectarines
  • Peaches
  • Pears
  • Raspberries
  • Strawberries
Organic Vegetables (Any vegetable with a thin skin or a skin that can be eaten)

  • Bell Peppers
  • Celery
  • Potatoes
  • Spinach

The Dirty Dozen Dilemma
The theory behind this dirty dozen list, is that any fruit or vegetable that has a thin skin or a skin that is eaten (strawberries, apples, potatoes) should always be organic.

Any item with a thick skin that is removed before eating (think banana or pineapple) could be non-organic. The thought being that any pesticide residue would be removed with the skin. I don’t know if I agree with this. Aren’t the chemicals and/or fertilizer in the ground leeching into the seed that becomes the plant?

And what about items not on the list, like broccoli, cauliflower, mangos and blueberries? Wouldn’t they also “need” to be organic?

I’ve realized that no matter how well intentioned I may be, the fact remains that the produce I grew up on is not the same as the produce available today.  Soil conditions have degraded over the years and in an effort to produce more food for market, farmers have turned to pesticides, chemical fertilizers and preservatives.  I can only do so much.

So, this year, in addition to attending the Farmers’ markets, I’m attempting my own version of organic produce by having a garden. I’ve never had a garden before.  This is due mainly to my propensity for over-watering house plants.  (My husband has suggested drip irrigation, so hopefully, we’ll grow something.)  We aren’t using any fertilizer or pesticides – just water (with a few drops of Life Transfusion Liquid Minerals added every now and then), sunlight and seeds. We’ll see what happens.

As for whether organic produce worth it or not, only you can decide for yourself. Each family has to decide what they can afford and how they can best incorporate organic produce into their lifestyle and budget.

Next Time:

Summer will be in full swing, so next time, lets focus on some lighter fare, refreshing drinks, and maybe a dessert… or two!

Salmon, Couscous, and Asparagus with Black Bean Salsa

Serves 4

Since we are a family in transition, we don’t eat beef, pork or poultry, but we do eat some fish. This week’s recipe is a quick dinner that can be made in 25 minutes or less. It is one of my go-to meals when I haven’t had time to try a new recipe.

Ingredients:

Fish (3 oz. per person)

Asparagus (2 bunches)

Couscous

1 – 14 oz can black beans, drained and rinsed

2 – small tomatoes, seeded and diced

1/3 of a medium cucumber, peeled, seeded and diced

Red onion

Cilantro

Olive oil

1 Tbsp. lime juice

Cumin

Garlic powder

Directions:

Fish: Wash the salmon (or fish of choice), place on foil and season with lemon, or our favorite, Greek seasoning. Wrap up the salmon and place on a baking sheet to put in the oven at 400. (Leave some room on the tray for the asparagus). The fish will take 10-15 minutes depending on how thick it is. It is done when it flakes easily.

Asparagus: Rinse the asparagus and snap off the dead ends. Arrange on the baking sheet next to the foil wrapped fish. Drizzle the asparagus with olive oil to coat and sprinkle with coarse salt. Put the tray in the oven. The thicker the asparagus, the longer the cook time, about 10-15 minutes for thick and about 7 minutes for thin ones.

Couscous: takes about 10 minutes. Boil the water, stir in the couscous, cook for 5 minutes and let it sit for 5 minutes. Follow package instructions accordingly.

Bean Salsa: While the fish, asparagus, and couscous are cooking, make the salsa. Drain and rinse 1 can of black beans. Place in a medium bowl along with the tomato, cucumber, 1 tablespoon each of finely diced red onion and cilantro. Drizzle with juice of half a lime (1 tbsp) plus one tablespoon of olive oil, a teaspoon of cumin powder, dash of garlic powder and salt and pepper to taste. Mix well.

When everything is done cooking, arrange the couscous on a plate, top with bean salsa, roasted
asparagus and a scattering of the cooked fish.

Recipe courtesy of Laura Aychman

Laura's Kitchen: Seasonal Cooking

Hi, and welcome back to this issue of Laura’s  Kitchen. When I began writing this issue a few weeks ago, I had intended to talk about seasonal cooking. Imagine my surprise to find out that the growing season in Colorado is dormant from December through April.

What does that mean? It means that to cook in season, I would have had to create my meals around the staples of winter like potatoes and squashes. Or that I would have to rely on produce I canned or froze for just this time of year. Since I didn’t do any of that, I am grateful that my local grocer has plenty of produce to choose from, but I can no longer blindly shop there – more on that later.

Benefits of Seasonal Cooking
My desire to talk about seasonal cooking comes from the idea that eating within season creates a more varied diet. If you are like me, I’ve been cooking for more than 20 years and I have exhausted my culinary repertoire. I tend to cook the same things over and over which has gotten boring.

Eating in season creates seasonal favorites. Similar to holiday favorites. You know, those dishes we only get to eat at Easter, Thanksgiving or Christmas. Suddenly ordinary dishes can become special because we only get to eat them during a certain time of the year. Also, when we eat in season, we get produce at its’ prime; when it has the most nutritional value and the best flavor.

Additionally, produce in season is less expensive than out-of-season produce. I noticed this recently with peppers. I love red and yellow bell peppers. In the summer, they are three for a dollar, but right now, a red pepper is $1.99. One pepper!

Eating locally grown produce
I must confess that until this year, I never paid attention to seasonal produce. It just didn’t enter my mind. If something was in the store, I’d buy it. Economically, this was not always a smart move. I am finding out that healthfully, this was not a smart move either.

Continue reading “Laura's Kitchen: Seasonal Cooking”

Getting Ready with Meat & Dairy Alternatives

As I mentioned in my introductory article, I will share with you recipes and tips that I’m learning, as my family and I transition to a plant-based eating plan.

There are two schools of thought when it comes to implementing change: 1.  Change is swift and complete.  2.  Change occurs gradually over time.  While either could be true and useful, I would recommend that if you do not have a pressing health issue, you make your transition as stress-free as possible. You don’t need to throw out all the “bad” food in your pantry, but if you choose to do that, take the time to donate any usable items to your local food bank or shelter. In the thread of gradual change, as you run out of things, purchase plant-based alternatives.

Now, off to the grocery store.  My first tip:  Go to your local grocery store with fresh eyes and extra time.  We are all creatures of habit and if you’re like me, you know exactly where things are in your grocery store.  You go in, get what you need & get out as quickly as possible.  When you give yourself time, you can  make this trip an adventure to see what treasures you can find.

You may have heard to shop the perimeter of the store because interior aisles have less healthy options.  This is true for the most part.  The produce section is where you will spend a great deal of time choosing your fruits and vegetables, however you will also venture into the aisles containing ethnic foods, grains, pastas, dried and canned beans, rices, frozen fruits and dairy and meat substitutes.  This is why the first trip to the grocery store should be a way for you to familiarize yourself with what is available, not necessarily to purchase.  Go aisle by aisle. Continue reading “Getting Ready with Meat & Dairy Alternatives”