Healthy Living October 2015

FOOD The Issue

LIFE IN THE FAST(ING) LANE

GO AGAINST THE GRAIN SUPPLEMENTS

GO ON THE PILL

MAKE SPECIAL DIETS YOUR CUP OF TEA

OVER 25 RECIPES INSIDE

SAVED BY THE BELL (PEPPERS)

SPECIALIZING IN JOINT RECONSTRUCTION & SPORTS MEDICINE

► Exclusively uses muscle sparing techniques on ALL primary joint replacements

► Makoplasty/resurfacing same day surgery

► Perioperative pain control system consistently yields low pain control scores well above the national average

► Arthroscopic Rotator Cuff Repair

I’ve developed a proprietary approach to knee joint problems that involves an integrated combination of minimally invasive surgical procedures, pharmaceutical intervention and pain management. This results in faster healing times, fewer complications and less pain.

— Donald Perry MD

WELCOME

We are very excited to welcome Dr. Choksi to the family. He adds new dimensions to our excellent range of services with over 20 years as an interventional cardiologist. Dr.

has accumulated numerous patents, research grants and honors in his much-lauded career. We are honored to have a physician of Dr.

team

At Promise Hospital of Florida at The Villages, patients are our primary focus. We strive to reflect that focus in every aspect of care we provide including financial care. From organizing financial reports and handling accounting to applying patient payments for healthcare services rendered, our business office helps to provide patients and their loved ones with a seamless payment process so they can focus on what matters most…their recovery. While hospital billing can seem confusing, our team approaches each task with clarity, efficiency, professionalism and always keeps the patient’s best interest at the forefront.

AT PROMISE HOSPITAL, BOTH PATIENT CARE AND FINANCIAL CARE ARE TOP PRIORITIES…

SCAN THIS CODE WITH YOUR SMARTPHONE TO LEARN MORE ABOUT PROMISE HOSPITAL!

(Left to right): Assunti Love; Tammy Adams; Sabrina McCray; Mike Kreider

CONTENTS

18 // ORGANIC • CO-OPS SUPPLEMENTS

Local Lake County farms are producing organic food. Combining organic food with supplements helps people achieve optimal health. 30

// RAW • VEGAN

Looking to plant a seed toward better health? Then discover the raw truth behind implementing a raw and vegan diet.

42 // GLUTEN FREE GRAIN FREE

Several people share powerful stories of how eliminating grain from their diet has done wonders.

This

42

A Central Florida chef explains what foods go well with white wine and red wine.

46

We’re providing ways to get the negative effects of bad eating habits out of your system—literally.

partners for life

Cardiovascular Associates of Lake County is one of the premier providers of cardiac care in Lake County and Central Florida. Founded by Dr. J. Henr y Lesmes in 1992, the practice bears a legacy of innovation, longevity, and consistency that our patients value

Our team of board-certified physicians uses state-of-theart methods to diagnose a wide range of cardiac and vascular diseasesHighlyinnovativethepracticeconsistentlybrings

diseases. Highly innovative, the practice consistently brings cutting-edge treatment to our patients.

As a full-service cardiology practice, Cardiovascular Associates provides complete care for any heart and vascular condition. The group also maintains privileges at the main area hospitals.

Individually, the highly trained cardiologists of Cardiovascular Associates possess unique capabilities that keep them on the cutting edge of advanced heart medicine. However, they collectively maintain a strong sense of camaraderie that provides patients a full continuum of care and a sense of ease at every office visit. Since 1992, we have been your partners for life.

ARE YOU A FOODIE?

People say things like, “He is such a foodie.”

Are you a foodie?

I didn’t really pay attention to the word until we took a trip with our daughter Sierra and future son-in-law, Jon. Jon had already picked out the places he had to eat while on this weekend getaway. He read reviews on TripAdvisor and other websites and knew exactly where to go.

I have to admit, I wasn’t sure about some of the places he had us visit. Our first lunch was at a corner gas station/auto repair shop that had been remodeled…a little. Ha-ha. Because there was no seating, we dined on the curbside of what used to be gas pumps. I say first lunch because hanging out with Jon meant we ate every two to two and a half hours. And the food was DELICIOUS!

The grilled corn with Mexican seasonings and butter was to die for. Shrimp Po Boy Cajun style woke up every taste bud I had. The entire trip was full of tastebud adventures. We had the best hogfish tacos at a local hole in the wall. We also enjoyed a wonderful organic breakfast of fresh field greens and poached eggs at a small café. And the list could go on and on.

Although I failed to stick to my meal plan faithfully, I learned a great deal about food during the trip.

I finally understand what a foodie is and I know we all can be one! At first, you think it’s about being a pig and eating tons of junk and gaining weight, but that’s not it. It’s knowing how good food can taste and accepting nothing less than foods that have the most potential to create great dining experiences. A foodie is looking for meals with great flavors and textures, allowing you to have more fun with your food. This month we embraced the importance of food in our lives and dedicated the entire issue to helping you become your own foodie!

You won’t see any of our usual departments and sections, but they will all return next month. We hope you enjoy this issue as much as we did putting it together. We want to incorporate your favorite recipes in our upcoming issues. If you have a special recipe you love, then please send it to us. We would be extremelyyppappreciative!

KENDRA AKERS publisher/editor-in-chief kendra@akersmediagroup.com

DOUG AKERS vice president doug@akersmediagroup.com

JAMIE EZRA MARK chief creative officer jamie@akersmediagroup.com

SABRINA CICERI associate publisher sabrina@akersmediagroup.com

EDITORIAL // DESIGN // PHOTOGRAPHY

JAMES COMBS staff writer james@akersmediagroup.com

JOHN SOTOMAYOR staff writer john@akersmediagroup.com

LEIGH NEELY staff writer/copy editor leigh@akersmediagroup.com

MICHELLE CLARK staff writer michelle@akersmediagroup.com

FRED LOPEZ chief photographer fred@akersmediagroup.com

JOE DELEON creative director joe@akersmediagroup.com

STEVEN J. CODRARO senior art director steve@akersmediagroup.com

JOSH CLARK senior designer josh@akersmediagroup.com

MICHAEL GAULIN production director michael@akersmediagroup.com

SALES // MARKETING

TIM MCRAE vice president of sales and marketing tim@akersmediagroup.com

MIKE STEGALL senior account representative mike@akersmediagroup.com

MELANIE MELVIN director of client services melanie@akerscreative.com

DEB MATLOCK account coordinator deb@akerscreative.com

HEIDI RESSLER account representative heidi@akersmediagroup.com

LYNNE KELLEY account representative lynne@akersmediagroup.com

VINNY NIGLIO account representative vinny@akersmediagroup.com

ADMINISTRATION

AUBREY AKERS office assistant aubrey@akersmediagroup.com

SAMANTHA KURK receptionist samantha@akersmediagroup.com

DISTRIBUTION

SCOTT HEGG distribution manager scott.hegg@akersmediagroup.com

Sabrina Ciceri Associate Publisher Sabrina@akersmediagroup.com

STOPPING YOUR PAIN IS A JOINT EFFORT.

The doctors of FMI have 75+ years of collective experience helping thousands of patients drive away the pain of injury, overuse, aging and arthritis with safe, proven-effective treatments.

Total Joint Replacement

Sports Medicine

Regenerative Therapy/PRP

Shoulder Surgery

Cartilage Repair

New! We now offer safe, all-natural, donor-only stem cell injections to help treat pain and inflammation, and promote the growth of new ligament, tendon or cartilage tissue for lasting relief! Visit our website to learn more about this innovative procedure: www.bonesandmuscules.com

Arthroscopic Surgery

Trauma & Fracture Care

Podiatry including Foot and Ankle Surgery

natural, ns to and gament, te LEESBURG 600 North Blvd West THE VILLAGES 910 Old Camp Rd, Building 110, Ste 112

The Physicians of FMI: (pictured left to right)

MARIO A. S. JOHN, MD

H. ANDREW HUNTT, MD

JOHN A. COWIN, MD

CARL O. OLLIVIERRE, MD, FACS

CHAD WATKINS, DPM, FACFAS

Surgical Privileges at The Villages Regional Hospital

BENEFITS OF O RGANIC

Chances are that shiny red apple you’re eating was grown with synthetic chemicals such as pesticides, fertilizers, herbicides, and fungicides. This can present adverse health risks. According to the Environmental Protection Agency, 90 percent of fungicides, 60 percent of herbicides, and 30 percent of insecticides are carcinogenic, meaning they’re a cancercausing substance or agent.

That’s one reason why so many people are going organic.

WHAT EXACTLY IS ORGANIC?

“To be certified organic, food cannot be grown with synthetic chemicals and cannot be exposed to radiation,” said Pam Blue, who serves as director of the health educator program at Hippocrates Health Institute. “In addition, animals must be raised without antibiotics or growth hormones.”

Pam certainly practices what she preaches at Hippocrates Health Institute, a nonprofit organization located in West Palm Beach that focuses on natural and alternative health care. Her diet largely consists of organic sunflower sprouts, mini-peppers, and wheatgrass juice.

“For me, the best thing about eating organic is that my head feels clear and my body feels energized,” she said.

Pam’s job entails educating clients of Hippocrates Health Institute about the benefits

of eating organic food. She shared the same lesson with Healthy Living Magazine

• Antioxidants have a stronger impact when they come from organic food because chemicals do not alter them. Antioxidants help prevent cancer, heart disease, and premature aging.

• Because organic food is more nutritious, it also is much more vibrant and strong. Also, organic food— especially produce—is sold locally and tastes better than fruits and vegetables that have been frozen and transported long distances.

• Non-organic food sources, especially in animals, contain antibiotics. The consumption of too many antibiotics could weaken the immune system. Organic food does not contain antibiotics.

• To be called organic, food must meet very high standards set forth by the United States Department of Agriculture (USDA). You can be assured the food you’re consuming is free of pesticides, radiation, herbicides, and artificial fertilizer.

• Organic food does not contain genetically modified organisms (GMO), which are commonly found in soups, frozen food, sweetened juices, cereals, meat, and milk. GMOs are a broad group of plants and animals in which the genetic material has been altered. Studies show it can have adverse health effects.

ORGANIC BY THE NUMBERS

$31.32

Billion—how much money organic food sales generated in the U.S. in 2012.

25% how much more nutritious organic food is in terms of vitamins and minerals than non-organic food. Organic foods contain higher levels of beta-carotene, vitamins, C, D, and E, essential fatty acids, and essential minerals.

6 out of 10

the number of Americans who have visited a natural foods store at least once in the past year.

$15 how much more the average household spends on organic food compared to general foods at the grocery store.

www.organicconsumers.org/old_ articles/organlink.phpbrandongaille. com/17-important-organic-foodconsumption-statistics/

EATING ORGANIC

Eating organic food is healthier for you. That isn’t exactly earth-shattering news. Unfortunately, you may have heard that eating organic food on a consistent basis means breaking the bank.

Here’s what you’re likely thinking to yourself: “I already have the mortgage payment, utility bill, car payment, and gasoline to worry about every month. Why tack on unnecessary food expenses when I can buy a week’s worth of cheap TV dinners for under $20?”

Time to nip that kind of

thinking in the bud. Several organic food company owners in Lake County try to make organic produce affordable.

One of them is VeggieTable, owned by SHERRI OWEN. Her Eustis-based company is a cooperative, meaning members invest their time and money into the company and participate in the decisionmaking process. Because Sherri operates VeggieTable from her home and has no employees, overhead costs are minimal. Thus, she sells organic produce for a fraction

of what you’d pay at a traditional supermarket.

“If you go to a grocery store, the price for one zucchini is $2.99,” she said. “I can charge $2.75 for three organic zucchinis.”

BUDDY WALKER is owner of Empower Organic Buyer’s Club in Umatilla. Being part of a buyer’s club is beneficial, he says, because members have access to high-quality organic products at a discounted price through bulk purchasing. This also reduces the amount of packaging produced by the manufacturer.

“Our members receive their organic food at nearwholesale prices,” Buddy said. “That is obviously cheaper than what retail stores can sell these items for. Many supermarkets do a 40 percent markup on their products while we only do a 25 percent markup.”

JESSICA GE NTRY is also passionate about introducing locals to affordable organic food. She is owner of Okahumpka-based Bountiful Farms, where she grows everything from cantaloupe and watermelon to papayas and lettuce. In November, she will open a 3,000 square-foot hydroponic greenhouse so she can grow tomatoes, bell peppers, and cucumbers year round.

“My prices are never higher than Publix, and my food is substantially cheaper than food at organic markets,” she said. “I firmly believe that people should be able to eat healthy at an affordable prices. Sometimes, I think prices for organic food are outrageous and crazy.”

VEGGIE-TABLE

352.406.0085

EMPOWER ORGANIC BUYE R’S CLUB

352.978.0509

BOUNTIFUL FARMS

352.978.5904

THE SKINNY ON FOOD LABELING

You can read food labels until the cows come home, but do you really know what they mean? This brief guide provides the inside scoop.

NATURAL: While natural food does not contain artificial ingredients, it may contain antibiotics, growth hormones, and other chemicals.

FAT FREE: Sometimes these foods contain as many calories as full-fat foods. In fact, a fat-free food product could have only one gram less fat than a full-fat food product.

FREE RANGE: Animals cannot be contained and must be allowed to roam freely over a large area of open land. However, they only need five minutes of outdoor access to qualify as free range.

CERTIFIED ORGANIC: In reality, up to five percent of ingredients can be nonorganic.

CAGE FREE: This term, usually found on egg cartons, means chickens are not kept in cages. However, they are usually squeezed into a large building— hardly a humane or healthy environment.

GMOS: In July, the House passed a bill keeping states

KNOW YOUR HERBS

Herbs are so underestimated because each has a unique, distinct flavor. They can be used in infinite ways, but it helps to think of them in two categories (of course, there are exceptions):

• To be used before and during cooking (the sturdy

herbs): rosemary, oregano, thyme, bay leaves, marjoram, lemongrass, etc.

from issuing mandatory labeling laws for foods that contain genetically modified organisms, or GMOs. GMOs are artificially manipulated in laboratories through genetic engineering.

NO SUGAR ADDED: It’s important to remember that some foods, such as fruit and cereal, naturally contain sugar.

ZERO TRANS FAT: Foods with

this label can actually contain 0.5 grams of fat per serving.

CHOLESTEROL FREE: To be labeled cholesterol-free, food products must contain less than two milligrams per serving. Low-cholesterol products contain 20 milligrams or less per serving.

Sources: gcbl.org/live/food/ healthy-diet/what-do-food-labelsreally-meanhealth.com/health/ gallery/0,,20599288_14,00.html

TAKE 5 FOOD FOR THOUGHT

Some health experts say you should choose food with five or fewer ingredients. In this case, less is more

ano, of fresh herbs

• To be used after cooking and for toppings (the fresher herbs): basil, tarragon, chives, cilantro, parsley, chervil, sorrel, dill, mint, etc.

Herb sauces are made up

of primarily fresh herbs, an acid, a salt, and a fat. Tons of them exist. You’ve heard of them. You’ve eaten them happily on your steak. These are amazing on grilled proteins, salads, roasted vegetables, or as a marinade.

• Chimichurri = Fresh

herbs (usually parsley) + garlic + oregano + red pepper flakes + white wine vinegar + olive oil + S&P

• Salsa Verde = Fresh herbs (usually parsley, basil, tarragon) + lemon zest + garlic + lemon juice + capers + anchovies (optional)

+ red flakes oli

+ red pepper flakes + olive oil + S&P

• Pesto = Fresh herbs (usually basil) + walnuts + pine nuts + garlic + lemon + olive oil + S&P

whole30.com**

SUPPLEMENTS

Many people ask the following question:

“I eat wholesome, healthy food. Why in the world would I need to take supplements?”

The answer is simple. Throughout much of the U.S., land has been over-farmed and over-grazed. Soil quality has been greatly reduced and as a result food is low in minerals, vitamins, and nutrients.

Our food supply is also depleted of nutrients thanks to food processing and preserving. Fortunately, more people are realizing the importance of complementing their diet with supplements to boost their health and lose weight.

Darla Miller, owner of Leesburg Herb Shoppe, answers questions about supplements

Q: Why should people take supplements?

A: Supplements provide us with important nutrients that many people don’t get with food because they have poor digestion.

Q: Are people of all ages buying supplements?

A: The primary people I see in my store are ages 40 and older. Sometimes, I do get young new parents, but most of my customers are above 40.

Q: What is your most popular supplement?

A:Digestive aids. I see many people with digestive issues who desire to cleanse and strengthen their guts. Most

healing starts in the gut.

Q: There are hundreds of supplement brands out there. Which one do you prefer?

A: I stick with one brand, Nature’s Sunshine. The company has been around for 43 years. The company adheres to a strict testing protocol and is FDA compliant. I know that whatever is on the label is in the supplement. Never be afraid to call a company and ask about its products.

Here’s what Evan Dupont, manager of Vitamin Shoppe in Clermont, says about supplements.

Q: What are your most popular brands of supplements?

A: Multi-vitamins and fish oils. I think it’s because multi-vitamins and fish oils are heavily pushed nationally.

Q: How does fish oil play in role in better health?

A: Fish oils are very beneficial for cardiovascular health, cognitive function, eye function, and for healthy joints and skin.

Q: Should I consult my doctor before taking supplements?

A: Yes. There’s always a chance your doctor could have you on a medication that doesn’t interact well with supplements. Your doctor should be aware of any supplement you’re taking so there are no adverse interactions.

Michelle Mommaerts of Green Apple in Lady Lake also shared her opinion about supplements.

Q: If somebody only takes one supplement, what kind of supplement should it be?

A: A probiotic because it helps maintain the health of your digestive system. A good probiotic helps you absorb nutrients from food.

Q: What is your most popular supplement?

A: CuraMed. I’ve received testimony after testimony how

it helps with inflammation and relieves pain. Customers come back each month to purchase this product.

Q: Are supplements more effective in pill or liquid form?

A: It’s really a personal preference. Some feel like liquid is more easily absorbed into the body, but there are great companies out there that make excellent supplements in capsule and pill form. A lot of it depends on the quality of the brand you buy.

FAST FACT:

$36.7 BILLION

The amount Americans spent on dietary supplements, vitamins, and minerals in 2014

Source: National Institutes of Health

VITAMINS AND THEIR ROLES

A Helps with bone and tooth growth and helps provide healthy skin.

B1 Important for energy metabolism and nerve function.

B2 Important for normal vision and skin health.

B3 Important for nervous system, digestive system, and skin health.

B6 Helps make red blood cells.

B12 Helps make new cells and is important for nerve function.

C Aids in iron absorption and maintains immune system health.

D Needed for proper absorption of calcium.

D3 Vital for strong bones and a healthy immune system.

E Serves as an antioxidant and helps protect cell walls.

K Beneficial for proper blood clotting.

Source: emedicinehealth.com/vitamins_ their_functions_and_sources-health/ article_em.htm

WHY SUPPLEME NTS ARE IMPORTANT

”For 60 years Hippocrates Health Institute has worked with hundreds of thousands on the frontier of nutritional science. It has become clear to us through the detailed nutritional profiles accrued that the vast majority lack some level of essential elements. Most commercially grown organic food is reared in depleted soil, no less the standard fare. Whole food, properly prepared supplements need to be part of any serious health seekers lifestyle. They not only help to prevent disease and premature aging but actually work in conjunction with the immune system to reverse disorders.”

—Dr. Brian Clement, director of Hippocrates Health Institute

WHERE CAN I FIND LOCAL HEALTH STORES THAT SELL SUPPLEMENTS AND VITAMINS?

THE HEALTH BASKET 18040 U.S. Hwy. 441 Mount Dora 32757 352.735.1166

CLERMONT HERB SHOPPE AND DAY SPA 702 W. Montrose St. Clermont 34711 352.243.3588

LAKE NUTRITION CENTER 914 N. 14th St. Leesburg 34748 352.365.6477

LEESBURG HERB SHOPPE 403 W. Main St. Leesburg 34748 352.315.4372

COUNTRY MEADOWS HEALTH FOODS 405 N. Bay St. Eustis 32726 352.357.3790

HEALTH BASKET OF CLERMONT 1050 E. Hwy. 50 Suite D Clermont 34711 352.242.4499

THE GREEN APPLE 724 U.S. Hwy. 441 Lady Lake 32159 352.350.2191

VITAMIN SHOPPE 1500 Oakley Seaver Drive Clermont 34711 352.241.0175

EDITOR’S C HOICE

Sabrina Ciceri’s favorite supplement is LifeGive, which was developed 20 years ago by Hippocrates Health Institute. The company’s supplements are easily absorbed by the body because they’re made from pure plants and foods as they occur in nature. In other words, the body uses and recognizes the supplement as a food. They contain no chemicals, preservatives, pesticides, gluten, allergens, or animal products.

DID YOU KNOW?

According to PharmacyTimes.com

75% of the world’s population has used some type of supplement.

A Green Light Toward Health

Aaron and Michelle Mommaerts, owners of The Green Apple Health Food and Cafe in Lady Lake, pride themselves on providing outstanding customer service, in-depth product knowledge, and everyday low prices. The Green Apple offers a grocery section with fresh local produce, gluten-free foods, organic wines, and more. As well as a cafe that serves smoothies, soups, salads, with wraps coming soon. The store also offers a wide selection of brand-name supplements. Here are Michelle’s top five supplements. >>

#1 PROBIOTICS = Good bacteria that supports digestive and immune system health every day.

According to board-certified neurologist David Perlmutter, M.D., these beneficial microorganisms are responsible for aiding in digestion, helping absorb nutrients, supporting immune system, helping manage stress, managing weight and more.

Garden of Life has partnered with Dr. Perlmutter’s and created a program to support a healthy microbiome. Doctor formulated probiotics that include a wide array of options including probiotics that support MOOD and STRESS MANAGEMENT, WEIGHT LOSS, PROSTATE HEALTH, URINARY TRACT HEALTH, and more. Visit the store for more information.

in Chinese and Indian culture medicine as a natural remedy for a variety of ailments.

TURMERIC IS A HEALTHY SPICE AND CURCUMIN IS THE MEDICINAL NUTRIENT.

Curamin is a patented formula that has shown to have up to 10 times better absorption and greater blood retention time than standard curcumin.

Visit our store and request a FREE copy of the book “CURCUMIN, The 21st Century Cure”

# 3 RAW MEAL. Another outstanding product by Garden of Life is the delicious, USDA organic, NON-GMO, certified GLUTEN FREE shake and meal replacement with 20 grams of protein, loaded with 45 super foods and only 1 GRAM of sugar. This product is packed with remarkable nutrition to help satisfy hunger, manage weight, and feel great! RAW Meal is suitable for almost anyone including those on vegetarian or vegan diets, those on low carbohydrate diets, or those with gastrointestinal sensitivities to milk, whey, or other protein sources.

It is also an excellent source of soluble and insoluble fiber and is low in sugar. It comes in four delicious flavors. Visit The Green Apple for a FREE SAMPLE!

#4 ADRENAPLEX by Terry Naturally

The adrenal glands need nutrient support, especially during times of stress. The main purpose of your

adrenals is to enable your body to deal with stress from every possible source, ranging from injury and disease to work and relationships. They largely determine the energy of your body’s responses to every change in your internal and external environment. Whether they signal attack, retreat or surrender, every cell responds accordingly, and you feel the results.

Adrenaplex helps people maintain healthy blood-sugar levels and achieve superior mental health. And it assists with a healthy response to stress and daily challenges while also providing physical energy, emotional well-being, healthy metabolism, and optimal adrenal hormonal balance.

# 5 TRAUMAPLANT COMFREY CREAM by Terry Naturally

Remember the romantic comedy “My Big Fat Greek Wedding”? Throughout the film, Gus, the father, continually uses Windex as a remedy for everything “from psoriasis to poison ivy.” At our house we use Comfrey Cream like he used Windex. Comfrey is one of nature’s greatest gifts. A potent herb that can offer a safe and effective way to address anything including sports injuries, sprains, bruises, and joint pain, just to name a few. It reduces inflammation and swelling and helps damaged tissues to recover quicker. The only problem I have encountered is that they don’t make it in gallon buckets!

# 2 CURAMIN by Terry Naturally

Curcumin, the active compound found in turmeric, has beneficial effects for a variety of diseases and conditions. And it is curcumin that gives turmeric its anti-inflammatory and antioxidant activities. Turmeric has been used for thousands of years

“When PAIN is the problem, CURAMIN IS THE ANSWER!”

Are You Ready to See a Clearer, Brighter World Without Cataracts?

For clearly better cataract treatment, look to Lake Eye for surgical options focused on your complete satisfaction from our Board-certified Ophthalmologists Scot C. Holman, MD, Scott R. Wehrly, MD and Vinay Gutti, MD (pictured below from left to right).

Each year, three million Americans have cataract surgery, and those looking for doctors with the most sophisticated technology and surgical experience choose the surgeons of Lake Eye. Over the past decade, Drs. Scot Holman, Scott Wehrly and Vinay Gutti have performed thousands of successful, cataract surgeries, preventing cataract-related blindness and returning clear, healthy vision to thousands of satisfied patients.

Lake Eye provides world-class surgical experience, training and technology to rid you of cataracts and restore clear vision, even if you have astigmatism or require multi-focal lenses. We also offer flexible financing options* to help you see better sooner.

TAKING ROOT V

The raw-vegan diet is blossoming throughout the U.S. The reason being people purchase more locally grown vegetarian foods to not only improve their personal health but also the health of the planet.

It’s similar to a vegan diet in that meat and dairy are excluded. However, those on this diet feel all food should be eaten raw. When food is cooked, they say, it loses essential vitamins and minerals, depriving the body of adequate nutrition.

Some of the more popular food items on this diet include fruits, vegetables, sprouted grains, legumes, seeds, nuts, and fresh juices.

Raw-vegan enthusiasts tout the health benefits of this diet. Those include:

• By eliminating meats and dairy products, you’ll greatly reduce the amount of saturated fats you consume. This is beneficial to cardiovascular health.

• A study in Britain indicated that a rawvegan diet reduces the risk for heart disease and Type 2 diabetes.

• Studies published in peer-reviewed journals indicate that obesity is less common in people who adhere to a plant-based diet.

• Vegans often report fewer allergy symptoms such as runny noses and

congestion. They attribute this to eliminating meat, dairy, and eggs.

• They also report having healthier skin thanks to the high amount of vitamins A and E consumed in a rawvegan diet.

Sources: nursingdegree.net/blog/19/57health-benefits-of-going-vegan/ scienceblog.com/8879/high-carbvegan-diet-causes-major-weightloss/#CGsogXxuCpAtQusi.97

THE RAW TRUTH

What to be aware of when you’re eating raw food:

• Buckwheat—this can be toxic when consumed raw because it contains fagopyrin, which can cause photosensitivity and skin problems.

• Apricot kernels—they contain amygdalin, which

contains cyanide.

• Raw meat—it contains bacteria, viruses, and parasites.

• Milk—when raw contains Mycobacteria bovis, which can cause tuberculosis.

• Raw eggs—salmonella are present in some eggs.

Source: medicalnewstoday.com/ articles/7381.php

CAULIFLOWER AND BROCCOLI TOTS

INGREDIENTS

2 slices soft whole wheat sandwich bread, torn into bits

1 1/2 cups small cauliflower florets and chopped peeled stems

1 1/2 cups small broccoli florets and chopped peeled stems

1 egg or 1 flax egg*

1/2 teaspoon coarse sea salt

DIRECTIONS

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place bread in a small bowl, add 1/2 cup water and let soak for at least 15 minutes. Bring a medium pot filled two-thirds with water to a boil. Add cauliflower and broccoli and return to a boil, then boil for 1 minute. Immediately drain and cool vegetables under cold running water. Drain well. Wrap vegetables in a kitchen towel or paper towels to remove as much moisture as possible.

Combine vegetables, egg and salt in a food processor. Squeeze bread very well to remove excess liquid and add to the processor. Pulse just until chopped but not puréed.

Scoop vegetable mixture by rounded tablespoons onto the prepared baking sheet. Dampen your fingers to prevent them from sticking and form mixture into tot-shaped cylinders. Bake until browned and firm, 20 to 25 minutes. Serve warm.

*To replace egg with a flax substitute, combine 1 tablespoon flaxseed and 3 tablespoons water in a spice grinder and grind until thick and smooth. Let sit for 5 minutes before using. Baked tots will be a little softer inside than ones made with regular egg but will still be very tasty.

Source: wholefoodsmarket.com

PEACH-GINGER WATER WITH CILANTRO

INGREDIENTS

4 peaches

1 (2-inch) piece fresh ginger

4 sprigs fresh cilantro

DIRECTIONS

Rinse peaches and peel. Place peel in a large pitcher or bowl. Halve peaches, remove pits and add pits to the pitcher. Reserve remainder of peaches for another use.

Rinse ginger, peel and add peel to the pitcher. Reserve remainder of ginger for another use. Rinse cilantro sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir. Cover pitcher and refrigerate for at least 4 hours, at which time the flavors will begin to come through, or overnight, when the water will be infused with flavor. Water keeps for up to 3 days or as long as peaches appear fresh (peach-infused water will change color as it sits). Add more water to continue infusing if you’d like. Strain water if desired before serving.

Source: wholefoodsmarket.com

At age 20, Joy Matwyshen began dealing with constant bladder infections and blood in her urine. She spent four years taking numerous prescription drugs that led to one side effect after another.

Life changed dramatically for Joy when she switched to a

BROCCOLI MARRIES CRANBERRIES

Broccoli -There is a high level of vitamin C in broccoli. Broccoli is also packed with vitamin A, beta carotene, B vitamins especially B3 and B5, folic acid, phosphorus, potassium, iron, chromium, which is an easily absorbed form of calcium, zinc and lots of fiber. It’s also loaded with Carotenoids - antioxidants that are thought to help with weight loss and fighting cancer.

1 large bunch of broccoli, chopped fine 3/4 cup dried cranberries

1/2 cup raw almonds, soaked overnight, halved or chopped (or pecans or walnuts)

INGREDIENTS

1⁄4 cup red onion, minced 2 Tbs fresh orange juice

Juice of one lime 3 Tbs organic olive oil

DIRECTIONS

Combine broccoli, cranberries, almonds and onion. Mix together orange juice, lime juice and olive oil and pour over salad. Servings: 4 gardenwithjoy.blogspot.com

raw organic diet. Learning the difference between living to eat and eating to live culminated in a journey to vibrant health. Today, Joy is 67 and feels stronger and healthier than ever. She is vibrant, full of energy, and never become sick. Joy, who lives near The Villages, helps

others enjoy a healthy lifestyle through her book, “Organic Gardening Made Easy,” and her e-book, “Vibrant Organic Salads.”

Nearly 95 percent of what Joy eats is raw food. She grows her own food organically and also purchases organic produce from several local farms.

CLINTON’S SPECIAL VEGETARIAN QUICHE INGREDIENTS

1 (17.5 ounce) package frozen puff pastry, thawed

1 cup fresh spinach, cleaned and stemmed

4 tablespoons water

1/4 teaspoon ground nutmeg

1 onion, chopped

2 tablespoons butter

5 eggs

1 cup cottage cheese

1 cup shredded Cheddar cheese salt and pepper to taste

INGREDIENTS

Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with nonstick cooking spray.

Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.

In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture.

In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent. In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice!

Source: allrecipes.com

STIR-FRIED SESAME VEGETABLES WITH RICE INGREDIENTS

1 1/2 cups vegetable broth

3/4 cup uncooked long-grain white rice

1 tablespoon margarine

1 tablespoon sesame seeds

2 tablespoons peanut oil

1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces

1 large red bell pepper, cut into 1 inch pieces

1 large yellow onion, sliced

2 cups sliced mushrooms

2 teaspoons minced fresh ginger root

1 teaspoon minced garlic

3 tablespoons soy sauce

1 tablespoon sesame oil

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.

Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

Source: allrecipes.com

When asked about the vegan journey of my family of four, I can honestly share that I would not change a single thing.

Just over three years ago, we were dutifully grilling burgers and slow roasting ribs along with the majority of families in America. Then, after hearing about it through a television sitcom, we gradually

began to embrace Meatless Monday in order to do our part in preserving the environment. Surprisingly enough, Meatless Monday quickly grew into meatless Wednesday, Friday, and most days in between. It was when health concerns reared their ugly heads and nudged us to watch a choice documentary or two (to find alternative treat-

Stir up a delicious meal with this unique, healthy recipe.

ments beyond mindlessly popping pills filled with unwanted side affects) that we took the full-on plunge into the bountiful and affirming lifestyle of Veganism.

Now, healthy and happier in at least a thousand ways, we’ve never ever, looked back.”

—Joe, Renee, Sydney and Michael DeLeon

Having been born and raised in Atlanta, Kathy Freston was no stranger to chicken-fried steak, barbecue ribs, and cheese grits. Those foods tasted scrumptious but were not an ideal recipe to achieve outstanding health.

As a result, she decided to become a vegan 12 years ago. That has been one of the best decisions she has ever made. Her acne—yes, she had acne as an adult—instantly cleared up, she gradually lost weight, and she enjoyed more energy throughout the day.

Today, Kathy loves sharing with others about the benefits of living a vegan lifestyle. The bestselling author has written numerous books, including “The Lean,” “Quantum Wellness: A Practical Guide to Health and Happiness,” and “Veganist: Lose Weight, Get Healthy, Change the World.”

To say her books have a profound impact on readers would be an understatement.

“I’ve received many beautiful letters throughout the years,” she said. “People tell me there’s a disconnect between their love of animals and what’s actually on their dinner plate.”

For Kathy, a typical breakfast consists of oatmeal with banana; lunch includes brown rice, black beans, and sliced avocado; dinner is served with mashed sweet potatoes, corn, broccoli, and grilled tofu.

GET ROASTED

Roasting is a simple cooking technique often used for tender cuts of beef, fish, and vegetables. Food cooked in this manner is not only tasty and healthy but also attractive. Here are some benefits of roasting.

• Roasting does not require much grease or oil. Therefore, fat and calorie content of the food is greatly reduced.

• Fat content in meats often drips away during the roasting process. That’s advantageous to those abiding by a strict daily calorie intake.

• Foods that are boiled often lose water-soluble

SPAGHETTI BOLOGNESE

Raw spaghetti is one of the most popular menu items at Living Green Health Foods in Leesburg. Owner Michell Kristof uses ingredients such as zucchini noodles, tomatoes, oregano, and basil to cook up a meal that is every bit as tasty as it is healthy.

“It tastes just like spaghetti most people are used to except it’s cold,” she said. “Nothing is cooked. Raw spaghetti—and other raw food—has enzymes that our body needs. I opened the store four years ago and haven’t had a complaint about my raw spaghetti yet.”

Now, you can whip up this delicious meal for your family and friends. Here’s how:

INGREDIENTS

Press 2 c. of tomatoes

1 c. of soaked sun-dried tomatoes and drained

1 tsp. dried basil or

2 tablespoons fresh

1 tsp. dried oregano or

2 tablespoons fresh

2 cloves of garlic

1 tsp. of sea salt

¼ c. of olive oil

Dash of ground pepper

2 T. honey

DIRECTIONS

Place all ingredients together and blend until smooth. Spiral one medium zucchini and add marinara.

vitamins and antioxidants. In contrast, roasted foods preserve nutrients and maintain their flavor.

• Roasting vegetables makes them sweeter and tastier. Popular vegetables to roast include carrots, onions, potatoes, yams, squash, zucchini, and peppers.

• High roasting temperatures caramelizes vegetables but leaves them juicy and al dente. Cooking at lower temperatures dehydrates vegetables and sweetens their flavor.

Sources: vegetablegardener.com/item/3573/roasting-vegetablesto-perfection/page/allezinearticles.com/?The-Benefits-of-RoastingFoods&id=4195206

CREAMY ASPARAGUS SOUP INGREDIENTS

½ cup raw cashews

½ cup almond or coconut milk

1 tablespoon olive oil

zest from 1 lemon juice from 1 lemon

½ teaspoon sea salt

½ teaspoon black pepper

1 bunch asparagus, cut into 1 inch pieces

1 small purple onion, cut into pieces

4 cups organic chicken broth (or vegetable broth for a vegan soup)

2 cloves garlic

INGREDIENTS

In the Vitamix or other blender, combine the cashews, almond or coconut milk, olive oil, zest and juice from a lemon, sea salt, and pepper. Do not blend, but instead let the cashews soak in the mixture.

In a saucepan, combine the broth, asparagus, onion, and garlic cloves.

Cover and simmer on low for 1 hour. Carefully pour the contents of the saucepan into the blender.

After putting the top on the blender, place a towel over the top to avoid injury.

Blend all the ingredients until creamy, at least 1 minute.

Source: nakedavocado.com

SAVORY ROASTED ROOT VEGETABLES

INGREDIENTS

1 cup diced, raw beet

4 carrots, diced

1 onion, diced

2 cups diced potatoes

4 cloves garlic, minced

1/4 cup canned garbanzo beans (chickpeas), drained

2 tablespoons olive oil

1 tablespoon dried thyme leaves salt and pepper to taste

1/3 cup dry white wine

DIRECTIONS

Preheat an oven to 400 degrees F (200 degrees C).

Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.

Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Source: allrecipes.com

Kidney infections. Shingles. Constant hospitalizations. That was the difficult life Courtney Howard endured as a 30-year-old mother raising two children. Life became a struggle as she battled idiopathic thrombocytopenic purpura, an autoimmune disease characterized by a low amount of platelets in the blood. Each day, she battled insomnia, extreme mood fluctuations, and anxiety.

Fortunately, her fighting spirit didn’t allow her to succumb to the disease. She made important lifestyle changes and completely eliminated dairy, gluten, sugar, and grains from her diet.

That decision paid big dividends. Her platelet level has remained stable, and the symptoms of her disease have improved considerably.

“I look and feel like an entirely new person,” she said. “I started feeling better on the third day of my diet. I became very excited about seeing the positive health benefits.”

In 2011, Courtney used that excitement to begin an online blog called the Naked Avocado. Her food and lifestyle blog highlights some of her favorite recipes and shares her inspirational story of healing through food. Now, people throughout the country faithfully visit the site so they can begin their own journey toward healthy eating.

STUFFED BELL PEPPERS INGREDIENTS

6 bell peppers (any color you chooseyellow, red, orange are sweeter)

2 c. cooked quinoa

1 15 oz. can black beans (rinsed and strained)

1 15oz. can whole kernel corn

1 med. chopped onion

1 bunch cilantro

2 cloves garlic

1 T. olive oil

¼ tsp. salt

1/8 tsp. pepper

1 lime

DIRECTIONS

Preheat oven to 400 degrees

Wash and cut tops of bell peppers. Remove seeds and membranes. Blanch in pot of boiling water for 10 minutes to lightly soften the pepper. Sauté the chopped onion and diced garlic in a pan with olive oil until transparent (about 5 minutes).

Mix quinoa, beans, corn, onion mixture, and 2 tablespoons chopped cilantro leaves in a large bowl.

Stuff peppers with mixture and place in a baking dish. Bake for 30 minutes or until heated through and peppers fully cooked. Remove from oven and let sit 10 minutes. Mix peeled and seeded avocado with lime juice, water, salt, and pepper in a food processor until smooth.

Put a heaping tablespoon of sauce on the bottom of plate. Place a bell pepper on top. Spritz with a squeeze of fresh lime and a sprinkle of fresh chopped cilantro on top.

AVOCADO SAUCE

INGREDIENTS

2 large Hass Avocado

2 T. lime juice (1 lime )

2 T. water

1 pinch salt and pepper

Mix or blend all together.

The Swedish Dentist Swedish Dentist Receives Another 5-Star Review Review

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Dentist,

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—Gregory K

TheSwedishDentist.com // 352.391.9897

TREATMENT FOR TMJ/TMD

TREATING SYMPTOMS OF:

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GENERAL DENTAL PROCEDURES & COSMETIC MAKEOVERS: Implants

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GLUTEN FREE • GRAIN FREE

SWEETEN YOUR POTATOES WITH HEALTHY INGREDIENTS

ENCHILADA STUFFED SWEET POTATOES INGREDIENTS

6 medium sweet potatoes, scrubbed clean

3 tablespoons ghee or coconut oil, divided

1 teaspoon coarse sea salt or kosher salt

2 cups diced yellow onion

2 medium poblano pepper, seeds removed and diced

4 cloves garlic, minced

1½ teaspoon sea salt

2 pounds grass-fed ground beef

1½ cups Gluten-Free Enchilada Sauce optional toppings: Dairy-Free Sour Cream, Avocado, Cilantro, Black Olives

DIRECTIONS

1) Preheat oven to 400° F. Rub the skins of the potatoes all over with 1 tablespoon of ghee and pat them with the 1 teaspoon coarse salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 40 minutes.

1. Make the filling: Heat the remaining ghee in a large skillet set over medium-high heat. Saute the onion, peppers, garlic, and sea salt for 5 minutes. Add the beef and continue cooking until the beef is cooked through and the vegetables are softened, about 10 minutes.

2. Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.

3. Spoon the filling with a slotted spoon into the sweet potatoes, top with warm enchilada sauce and serve.

Source: againstallgrain.com

BOOTIN’ GLUTEN B ANANAS OVER BANANA BREAD CAULIFLOWER CRAZE

BOOTIN’ GLUTEN

You’ve likely heard of celiac disease but have no idea what it really is. We want to shine a little light on the disease.

People with celiac disease are hypersensitive to foods containing gluten, which is a type of protein found in wheat, barley, and rye. When these people consume gluten, an unnatural immune response is triggered, making it hard for the body to properly digest food. Damage occurs to the small intestine because it cannot absorb nutrients from food.

Celiac disease is reported to affect 3 million people in the U.S.; there may be another 2 million people with celiac disease who never received a diagnosis. According to research from the consulting firm GlobalData, celiac disease treatment will expand more than tenfold by 2023.

People with celiac disease must eat a gluten-free diet. Foods and beverages high in gluten content include pastas, breads, cereal, crackers, and beer.

Source: webmd.com/digestivedisorders/celiac-disease/celiac-diseasetopic-overview

200-300%

how much untreated celiac disease increases the risk of cancer.

CELIAC DISEASE BY THE NUMBERS

800-900%

how much untreated celiac disease increases the risk of miscarriage.

You don’t have to have celiac disease to benefit from a gluten-free diet. A gluten-free diet:

• Improves digestion

• Helps contribute to weight loss

• Gives you more energy

• Improves moods and mental functions

• Eliminates wheat, which is an inflammatory agent rapidly converted into sugar that raises insulin levels.

Sources:.naturalbalancefoods.com/ community/dietary-needs/shouldyou-go-on-a-wheat-free-diet/

POPULAR GLUTENFREE FOODS:

1. BEANS

2. EGGS

3. BEEF

4. CHICKEN

5. VEGETABLES

6. FRUIT

7. NUTS

8. SEEDS

9. QUINOA

10. FLAX

11. KALE

12. RICE

13. CH EESE

14. SOY

15. SALMON

66% of people with celiac disease who also have osteopenia or osteoporosis.

51.4% of people with celiac disease who also have neurologic disorders.

Source: Celiac Support Association

BANANA BREAD INGREDIENTS

Makes 1 loaf

300 g (10 1/2 oz) smashed ripe banana

3 free range / organic eggs

60 g ( 2 oz / 2 tablespoons) raw honey or organic maple syrup

1 teaspoon vanilla

60 g (2 oz/ 1/4 cup) macadamia nut oil or cold pressed olive oil

1/2 tsp ground cinnamon

1/2 tsp baking soda ( bicarb soda) +

1 tbsp lemon juice

200 g ( 2 cups/ 7 oz) ) almond meal

1 cup desiccated coconut

25 g (1/4 cup / 3/4 oz) ground flax seed (linseed)

DIRECTIONS

Preheat your oven to 160 C. Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender such as a Vitamix. Add the almond meal, coconut and flaxseed and mix well.

Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long. Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning. Remove from the oven and allow to cool before turning out the loaf. Makes 1 loaf serves 12. keeps in the fridge covered for up to 1 week. Serving Suggestions: Ricotta + Honey Almond Butter Plain + Simple Sliced banana + blueberry + raw honey.

Source: thehealthychef.com

SWEETCORN FRITTERS INGREDIENTS

500 g raw sweet corn kernels – about 3 ears of corn

1 red capsicum, finely chopped 1 bunch coriander, chopped 4 spring onions, finely sliced Pinch of sea salt and freshly ground pepper

4 organic eggs

2 generous tablespoons coconut flour

DIRECTIONS

Combine half of the sweet corn kernels into a food processor or high performance blender like a Vitamix with the eggs, salt and pepper. Process for 1 minute or until the corn has broken up and forms a batter with the eggs. Spoon sweetcorn puree into a bowl. Fold in the rest of the corn kernels, coriander, capsicum, spring onion and coconut flour to form a batter. Adjust to your consistency and taste. Heat 2 tablespoons olive oil, ghee or coconut oil in a frying pan over a gentle heat. Drop 2 tablespoons of mixture per fritter into the pan and cook in small batches for 4 minutes each side or until firm and golden. Don’t rush Be Gentle and patient for them to cook through properly. Serve with leafy greens, smashed avocado and tomato salsa. Makes 8 fritters.

Source: thehealthychef.com

There’s nothing corny about the delicious taste of sweetcorn fritters.

PHOTOS: Paul Cutter

BLT DEVILED EGGS INGREDIENTS

1 dozen large eggs

6 slices bacon

6 tablespoons nonfat plain Greek yogurt

2 tablespoons light mayonnaise

1 tablespoon Dijon mustard

1 1/2 teaspoons lemon juice

1/2 teaspoon fine sea salt

1/8 teaspoon ground black pepper

1 shallot, finely chopped

12 grape tomatoes, halved

1 leaf Bibb or romaine lettuce, halved and very thinly sliced

DIRECTIONS:

Put eggs in a medium pot, cover by 1 inch with water and bring to a boil over medium-high heat. Cover and set aside off heat for 12 minutes. Transfer eggs to a large bowl of ice water and set aside until chilled, about 5 minutes. Drain well, peel and halve eggs. Transfer whites to a platter and yolks to a large bowl.

Meanwhile, cook bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate and crumble into large pieces when cool enough to handle.

To the cooked yolks, add yogurt, mayonnaise, mustard, lemon juice, salt, pepper and shallot, and mash with a fork until well combined. Pile some of the yolk mixture into the middle of each egg white, top with a tomato half, a piece of bacon and a pinch of lettuce, and serve. (Make and fill eggs ahead, if you like, but wait to garnish with bacon, tomatoes and lettuce until just before serving.)

Source: wholefoodsmarket.com

Dee Lucas of Eustis is definitely a proponent of gluten-free eating.

“I originally became gluten free after being diagnosed three years ago with Hashimoto’s disease, an autoimmune disease that affects the

thyroid. For years I had eaten whole-wheat bread and pasta thinking I was doing my body good. The thought of going gluten-free was terrifying at first, but I took it one day at a time and focused on eating real fruits, vegetables, and proteins. I soon realized the

way I had been feeling for 15 years or more was not normal. I felt less bloated, had way less gas, and much more energy. Although eating out can be challenging, I love being gluten-free because I know I am eating the real foods our bodies were designed to eat.”

Health can be a tough egg to crack, but this dish will save your bacon.

BACON RISOTTO INGREDIENTS

1 butternut squash

1 head cauliflower

2 stalks celery

¼ purple onion

5 pieces of bacon

½ teaspoon sea salt

½ teaspoon black pepper

handful of chopped fresh sage

¼ cup pine nuts

2 tablespoons ghee

DIRECTIONS

Peel and cut up the butternut squash, or buy it pre-chopped. Set aside. “Rice” the cauliflower in a food processor and set aside.

Dice the celery and onion and set aside. Cut up the bacon, and cook over mediumhigh heat for 5 minutes in a large pan. Add the celery, onion, salt and pepper to the pan, and cook for 5 more minutes. Add the butternut squash to the pan, and cook for 7 more minutes or until the squash is tender.

Add the “riced” cauliflower to the pan, and cook for 7 more minutes.

Stir in the the sage, pine nuts, and ghee. Serve warm.

Source: Nakedavocado.com

CAULIFLOWER POTATO SALAD

SERVES 8

INGREDIENTS

1 large cauliflower, chopped

1 c Hellmann’s Mayonnaise

3 T mustard

2 tbs white vinegar

1 tsp salt or garlic salt

1/4 tsp black pepper

1 c chopped celery

1/2c chopped onion

1/2c chopped green pepper

6-8 diced radishes

2-4 hard-boiled eggs

DIRECTIONS

Place cauliflower in large microwavesafe bowl, and pour 1/3 cup water over it. Cover and microwave on fresh vegetable setting or approximately 8-10 minutes. Once the bowl is cool enough to handle, drain any excess water off, if needed.

While cooling mix together rest of ingredients.

Chop eggs and crumble yolks. Mix everything together and stir

“This is one of my favorite alternative meal options that’s gluten free, low carb, and almost foolproof to potato salad. This recipe is a winner and a keeper!”

—Melanie Melvin

HONEY MUSTARD SALMON SALAD INGREDIENTS

2 tablespoons organic honey mustard

2 tablespoons plain nonfat yogurt

1 (6-ounce) can wild Alaskan pink salmon, drained

1 red bell pepper, chopped

1 rib celery, thinly sliced

1/4 cup finely chopped red onion

DIRECTIONS

In a large bowl, whisk together honey mustard and yogurt. Add salmon, pepper, celery, and red onion and stir gently until combined.

Source: Wholefoods.com

CAULIFLOWER CRAZE

It’s 2015 and cauli ower is definitely stepping up to the plate-literally. More and more people are adding cauliflower to recipes as a substitute for high-carb foods. In fact, a recent study conducted by the American Journal of Clinical

Nutrition found that adults who ate diets rich in cauliflower had lower risk for heart disease.

Cauliflower has other health benefits because it’s high in vitamin C, has antiinflammatory properties, aids in

Fishing for better health? This salmon recipe will help you reel in success.

digestive support, and has very few calories. If you want to use cauliflower as a substitute, then consider replacing the brown rice in risotto with cooked cauliflower. Here are some other ways you can use cauliflower as a substitute:

• Pizza crust

• Popcorn

• Breadsticks

• Pizza bites

• Alfredo sauce

source: nutritionrendition.wordpress. com/2014/02/19/cauliflower-craze/

At his cardiology practice in Milwaukee, Dr. William Davis once performed nine procedures each day.

Today, it’s rare if he performs that many procedures in a month.

That’s because his patients have followed his advice by eliminating wheat from their diets. Since releasing his best-selling book, “Wheat Belly,” he has heard success stories about how eating a grain-free diet helps prevent cardiac disease and eliminates seizures, acid reflux, and joint pain.

“I wrote my book because I became very dissatisfied with the notion of delivering heart care through stent procedures and drugs,” he said.” My goal is to get better information out there to the public so they can take charge of their health.”

Through research, Dr. Davis discovered that agribusiness genetically changed wheat to help feed the world’s starving population. He feels this altered, semi-dwarf strain of wheat is responsible for the explosion of obesity, Celiac disease, and diabetes in recent decades.

“The Gila-alpha9 is one of the most powerful stimulants of Celiac disease.”

“Cabbage Beef Soup is a favorite in my family. I make it frequently and my youngest son asks for it when he and his family visit from England. My oldest

SLOW COOKER WHITE CHILI INGREDIENTS

6 boneless, skinless chicken thighs

1 (16-ounce) bag dried cannellini beans, picked through

1 (16-ounce) bag frozen sweet white corn

2 poblano peppers (or 2 green bell peppers), chopped

1 head cauliflower, trimmed and cut into small florets

1 yellow onion, chopped

2 quarts low-sodium chicken broth

1 1/2 tablespoons ground cumin

1 tablespoon chili powder

1/2 cup lowfat sour cream

2 teaspoons fine sea salt

DIRECTIONS

Arrange chicken in the bottom of a 6-quart slow cooker. Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder. Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours. Stir in sour cream and salt, ladle into bowls and serve.

Source: Wholefoodsmarket.com

CABBAGE-BEEF SOUP INGREDIENTS

1lb. ground beef

1 small onion, chopped

1 green pepper, chopped

½ tsp. chopped garlic

1 tsp. chili powder

1 14.5-oz. can of diced tomatoes

1 14 oz. jar of spaghetti sauce

1 14.5-oz. can chicken broth

1 16-oz. can red kidney beans

3 cups shredded cabbage with carrots

DIRECTIONS

Brown ground beef with onion, green pepper, garlic, chili powder, and drain. Add tomatoes and spaghetti sauce and simmer for five minutes. Transfer to soup pot and add remaining ingredients. Let simmer on low for at least 30 minutes.

Recipe created by Leigh Neely due to love of the Cabbage Beef Soup on Shoney’s soup and salad bar.

son enjoys it because it is gluten free. We are originally from Tennessee, and we loved eating at Shoney’s in Chattanooga and Nashville. I always ate

this soup if it was available. One day, I decided I could make my own version, and this recipe is the result.”

—Leigh Neely

SLOW COOKER MOROCCAN CHICKEN WITH CHOPPED ALMONDS, APRICOTS, AND CAULIFLOWER “COUSCOUS”

INGREDIENTS

For the Chicken

2 tablespoons extra-virgin olive oil

3 pounds bone-in chicken thighs, skins removed Salt and pepper (to initially season the chicken)

1 medium yellow onion, peeled and sliced

3 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne

1 teaspoon sea salt

1/4 teaspoon cracked pepper

1/2 cup unsalted chicken stock

1/4 cup unsalted natural almond butter

6 ounces unsweetened dried apricots

1 pound baby carrots

For the Cauliflower Couscous

1 large head cauliflower, cut into florets

2 tablespoons extra-virgin olive oil

3/4 cup yellow onion, diced

2 cloves garlic, minced

1 teaspoon sea salt

1/4 teaspoon cracked pepper

2 tablespoons unsweetened dried cherries

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

Zest of one lemon

For the Garnish

1/4 cup sliced almonds, toasted

1/4 cup fresh cilantro

INSTRUCTIONS

Heat olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper then add half of the chicken to the pot. Cook for 5 minutes, browning on all sides. Transfer the chicken to a slow cooker and repeat with remaining chicken.

Return the pot to the stove and add onion and garlic and sauté for three minutes or until tender. Add the seasoning and spices and sauté for 30 seconds or until fragrant.

Stir in chicken stock and almond butter, scraping pot to loosen any browned bits. Pour contents of pot over chicken into the slow cooker. Cover and cook on low for five hours. Add the apricots and baby carrots to the slow cooker, cover and cook an additional hour. Meanwhile prepare the cauliflower “couscous.” Grate cauliflower by running the florets through a food processor with a grating attachment or use a box grater to create rice-like pieces. Heat olive oil in a skillet over medium heat. Sauté the onions and garlic for 2 minutes, then add the cauliflower, salt and pepper. Sauté for 8 to 10 minutes, until the cauliflower is tender. Garnish the chicken with toasted, sliced almonds and fresh cilantro. Serve over cauliflower couscous.

Source: againstallgrain.com

LAYERED CHIA AND ALMOND PUDDING PARFAIT INGREDIENTS

1 1/2 cups unsweetened almond milk

6 ounces pitted dates

1/2 cup unsweetened raw cacao powder

1/3 cup chia seeds

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

2 medium bananas, sliced

1/3 cup unsalted, natural almond butter

1 cup mixed berries of choice

1/4 cup roasted almonds, chopped

DIRECTIONS

Combine almond milk, dates, cacao powder, chia seeds, vanilla, cinnamon and sea salt in a blender. Blend until very smooth, about two minutes. Transfer the mixture to a bowl, cover and refrigerate overnight. To assemble the parfaits: Divide the banana slices between six 8-ounce Mason jars or bowls. Spoon equal amounts of almond butter into the jars, then top with equal amounts of the chilled pudding. Top with berries and almonds and serve immediately or refrigerate covered for up to three days. Source:againstallgrain.com

Life is full of difficulties and hardships. That’s a painful lesson Danielle Walker learned shortly after turning 22. She was diagnosed with ulcerative colitis, an inflammatory bowel disease that causes inflammation and ulcers in the colon.

“I was always sick, and that wasn’t easy for me to accept because I was so young,” she said. “Doctors kept telling me that the only way to deal with this disease is through medication.”

As a result, she started the Paleo Diet, which is based on food our ancient ancestors ate—meat, nuts, and berries— while excluding grain and dairy. Her disease has been in remission since 2011, and she is off most medications.

Danielle is now spreading far-reaching messages of hope and perseverance. In her book, “Against All Grain,” she shares her own recipes and other healthy diet information. The book became one of the top 10 best-selling cookbooks of 2014. She recently authored a second book, “Against All Grain: Meals Made Simple.”

“People around the country depend on my cookbooks,” she said. “They’ve shared amazing stories with me how their migraine headaches and joint pain have disappeared.”

LEARN TO COOK SCALLOPS INGREDIENTS

1 package frozen Whole Catch® Wild-Caught Sea Scallops (Jumbo or U-15)

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

DIRECTIONS

To thaw scallops, arrange on a paper towel-lined plate, cover, and refrigerate overnight. Alternately, place scallops in a resealable plastic bag and thaw in a bowl of room temperature water, changing water halfway through, about 30 minutes. Using paper towels, pat scallops very dry and arrange on a plate. Season all over with salt and pepper.

Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes. Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Using a small metal spatula, swiftly loosen and flip each scallop. Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more. Transfer to a large plate and serve immediately.

For an Easy Sauce

After removing cooked scallops from skillet, reduce heat to medium-low and whisk 3 tablespoons lemon juice into the skillet, scraping up any browned bits. Add 2 tablespoons cold butter a few cubes at a time and continue whisking constantly until just melted. Whisk in 1/4 teaspoon sea salt. Drizzle over scallops. Garnish with parsley and serve immediately.

Source: wholefoodsmarket.com

SPECIAL DIETS

NOBODY SHOULD HAVE ANY BEEF WITH DIETS DESIGNED TO INVIGORATE YOUR HEALTH

WEIGH YOUR DIET CAREFULLY

Most of us want to lose weight. There is no shortage of diet plans created to make waistlines smaller. These diets differ vastly in their approach but all promise the same results: The plan will work if you work the plan.

In an era filled with numerous fad diets, some simply are not very nourishing to our bodies. Even worse, followers often go back to the same old habits once goals are met. Ultimately, they gain the unwanted pounds back.

In this issue, we’re giving special attention to two popular diets that received quite a bit of praise in a reader survey we conducted. Not only have users of these diets achieved incredible weightloss results; they religiously stick to the eating plan and continue enjoying better health. That’s extremely important because only a lifestyle change can bring about long-term health benefits.

Both locals and people throughout the country alike have enjoyed tremendous success with the Paleo Diet and the Whole 30 program. They look better, feel better, and live life with unbridled passion.

Here’s your chance to learn about these two diets, what they entail, and how they’ve impacted the lives of several people.

POPULAR FAD DIETS

Imagine having a strong digestive system and immune system. On top of that, your metabolism is greatly boosted. These are the benefits of Whole30, a diet plan formulated in 2007 by Melissa Hartwig, a certified sports nutritionist, and her husband, Dallas Hartwig, a functional medicine practitioner. Together, they’ve authored two books titled “The Whole 30” and “It Starts With Food.”

“Our program is about pushing the reset button with relationships with food,” Melissa said. “We eliminate problematic food groups that trigger bad health.”

The program begins with a 30-day elimination of added sugar, alcohol, grain (whole and refined), legume, and dairy. When the 30 days are complete, people begin reintroducing these foods back into their diet one at a time. That paints a clear picture of how some foods negatively affects health.

“From there, it’s up to each individual to make an informed decision whether or not he or she wants these foods to be part of their diet going forward,” Melissa said. “Then they can figure out what diet is best for them.”

The diet stresses the importance of meat, seafood, eggs, vegetables, and fats from fruits, oils, nuts, and seeds.

SAUSAGE, KALE, AND SPAGHETTI SQUASH BOATS

INGREDIENTS

1 medium spaghetti squash or 2 small spaghetti squash

1 1/2 lbs. Italian chicken sausage, casings removed

1 yellow onion, diced

4 cloves garlic, minced

1 bunch kale

3 tbsp extra virgin olive oil, plus more for drizzling

Salt and pepper

2 tbsp pine nuts, roasted

2 tbsp fresh parsley, chopped

DIRECTIONS

Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard.

Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

Prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes.

Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.

Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands.

Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper.

Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.

Source: paleogrubs.com

BABA GANOUSH

INGREDIENTS

1 medium eggplant

2 heaping tablespoons tahini (make sure it’s gluten free and with no additives!) juice of half a lemon

1 garlic clove, smashed

1 tablespoon olive oil, plus more for drizzling

1/8 teaspoon chili powder

1/8 teaspoon smoked paprika

2 tablespoons fresh parsley Salt, to taste

DIRECTIONS

Preheat oven to 400 degrees. Prick the eggplant with a fork, then char the skin of the eggplant on all sides by placing it on the direct flame of a gas burner. (If you don’t have a gas stove, you can place it under the broiler.) Place the eggplant on a baking sheet and bake for 30-45 minutes, until it’s completely soft and you can pierce the eggplant with a paring knife and meet no resistance. Remove from oven and let cool. Once cool, slice the eggplant in half the long way and scrape all the insides into a food processor with the remaining ingredients. Purée until smooth. Serve with vegetables, grilled meat, or as a salad dressing.

Source: Whole30.com@ rochelleswholeplate

It’s so easy a caveman could do it. Well, it might not necessarily be easy, but it sure seems to be healthy.

Dr. Loren Cordain is one of the world’s leading experts on the Paleo Diet, which emulates what our Stone Age ancestors consumed. He has been prominently featured in newspapers, magazines, and talk shows.

“The essential tenant of contemporary “Paleo” diets is not to precisely consume the wild foods our ancestors ate, but rather to emulate the food groups they ate with modern foods commonly available at supermarkets,” he said. “The majority of our calories should come from fresh fruits, vegetables, unprocessed, grass-fed fresh meats, fish, seafood, freeranging eggs, nuts, and seeds.”

Dr. Cordain authored “The Paleo Diet,” which first hit bookshelves in 2002. “People worldwide send me emails, letters, and telephone calls about how this lifelong dietary concept has changed their lives for the better and resulted in improvements in health and well being,” he said. Current meta analyses of all randomized controlled trials of Paleo Diets indicate this lifelong way of eating promotes health and freedom from chronic disease better than do current institutional and governmental recommendations.”

WINE AND DINE

Lakeridge Winery in Clermont officially opened its doors in February 1989 and has become the largest winery in Florida. Boasting 44 fermentation tanks that can hold 413,000 gallons of wine, the company is capable of producing 2 million bottles of wine each year.

Lakeridge’s wines are made of native muscadine grapes, which contain high amounts of resveratrol. Resveratrol is a powerful antioxidant that protects against cancer and heart disease.

“Research has indicated that muscadine grapes contain 10 times as much resveratrol than other varieties of grapes,” said Charles Cox, owner of Lakeridge Winery.

You’ll definitely derive health benefits from drinking Lakeridge’s award-winning wines such as the smooth and rich Southern White; the classic semi-sweet and fruity Sunblush; and the spicy Blanc Du Bois.

Chances are you’ll want to pair your wine with some type of food. There’s no exact science to this, but there are some general pairing rules, according to Jennifer Denlinger, a chef and teacher with Le Cordon Bleu College of Culinary Arts in Orlando.

WINE EXPERTS

WHITE WINES

Fish

Chicken

Salad

Fruit

Pork

Shrimp

Green vegetables

RED WINES

Red meat

Venison

Roasted turkey

Steak

Pasta

Chocolate

Mild cheese

DR. MARK ROTHSCHILD

DR. VATSAL INAMDAR

ERICA HARDEN, ARNP

BRYAN CARTER, MPA-C

DR. GEORG COUTURIER

SCOTT WOJCIECHOWSKI, PA

A- C

SCOTT W

CLEANSE

DETOX

FASTING

DIGESTION

BECOMING JUICED ABOUT JUICING IS A RECIPE FOR VITALITY

LIFE IN THE FAST(ING) LANE

Several prominent ancient Greek philosophers believed in the power of fasting for greater physical and mental efficiency. Among them were Hippocrates, Plato, and Aristotle. Fasting means abstaining from food and drink for a short time. Some people participate in fasting for religious and spiritual purposes, while others simply hope to reap physical and mental benefits.

HEALTH BENEFITS OF FASTING

• BOOSTS THE IMMUNE SYSTEM

• REDUCES INFLAMMATION

• STABILIZES BLOOD-SUGAR LEVELS

• LOWERS BLOOD PRESSURE

• ALLOWS THE DIGESTIVE SYSTEM TO RELAX AND REPAIR

• PROMOTES DETOXIFICATION

• ALLEVIATES SYMPTOMS OF DEPRESSION AND LOWERS ANXIETY.

Source:WebMD

GET YOUR JUICES FLOWING

So, you’ve heard that the only true way to fast is by drinking water. Not so fast, my friend. There are three important reasons why you should consider fasting with juice rather than water.

When you fast with juice, your body doesn’t starve of nutrients.

When you fast with juice, it has an alkalizing effect on your blood. This lessens detoxification symptoms.

When you fast with juice, your metabolism does not slow down as much.

DID YOU KNOW?

A study in the August 2005 issue of the Journal of Complementary and Alternative Medicine discovered that chronically ill people who fasted on juice for seven days enjoyed improved health.

Source: livestrong.com/article/464264water-fasting-vs-juice-fasting/

GET JUICED ABOUT HEALTH

Sometimes, you may feel you cannot eat enough vegetables. After all, who wants to endure the hassle of cooking green beans, carrots, broccoli, spinach, and cucumbers for one meal?

Purchasing a high-quality juicer is a simple solution to this problem.

One glass of raw juice is full of micronutrients, vitamins, minerals, and enzymes. Better yet, they go straight into your system without having to be broken down. One gulp and you’ll be feeling a whole lot of awesomeness.

HERE’S WHY.

Insoluble fiber, which slows down the absorption of nutrients, is removed during the juicing process. In other words, your body absorbs 100 percent of the nutrients, vitamins, and minerals found in vegetables. As a result, your body is nourished and restored at a cellular level.

In addition, juicing allows you to consume the recommended six to eight servings of vegetables per day. Very few people actually get that. Using a variety of vegetables for juicing is also beneficial because each vegetable offers unique health benefits.

Finally, juicing promotes weight loss, boosts the immune system, increases energy, and supports brain health.

Sources: rebootwithjoe.com/juicing-vsblending-facts/ articles.mercola.com/sites/articles/ archive/2014/04/19/juicing-benefits. aspx

*JUICER—you only want to use a masticating juicer.

*Centrifugal juicers oxidize the juice and you lose valuable nutrients.

PUBLISHERS PIC

*My favorite is the Angel Juicer. You can also find a quality juicer at Bed, Bath, and Beyond, the Omega 8006 single auger juicer.

*Blending is not juicing. Fiber is healthy for you but the purpose of the juicing is to get nourishment to the cells without waiting on the stomach digestion process.

IMMUNE BOOSTING TURMERIC TEA

INGREDIENTS

1 c. hot water and one green tea bag (let steep for 2-3 minutes)

1 T. coconut oil

1 T. coconut milk (be sure it’s free of additives)

½ tsp. ground turmeric

½ tsp. fresh grated ginger

¼ tsp. cinnamon

Sprinkling of ground clove

DIRECTIONS

1. Stir together coconut oil and turmeric until it creates a paste.

2. Pour hot green tea into a blender; add half of turmeric paste along with cinnamon, fresh ginger, clove, and coconut milk. Blend on high until mixture becomes frothy.

3. Pour in mug, sprinkle more cinnamon// clove//ginger or favorite spices, relax and enjoy.

Tip: Save the other half of your turmeric paste for another morning, and you’re already one step ahead. You can easily make a large batch of the paste as well.

Source: whole30.com

GREEN JUICE

Green juice is a balanced nutrition drink comprised of 50 percent vegetables and 50 percent sprouts

INGREDIENTS

Makes 16 oz.

1 lb. of cucumbers (1 1/2 cucumbers usually)

2 celery stalks

4 oz. pea sprouts (approximately one large handful)

4 oz. sunflower sprouts

DIRECTIONS

Juice and strain if desired to remove foam or larger particles that may fall into container during juicing.

Blending also breaks down the food so quickly and violently you lose some of your nutrients through the process.

Source: hippocratesinst.org

Super Angel Juicer

Never add fruit to juices due to the high sugar content. When juiced, there is no digestion needed in the stomach and the cells readily consume the drink. Juicing fruit causes too much sugar to enter the bloodstream.

juice organic produce. Since the drink is getting absorbed so quickly, you don’t want the pesticides getting into the

Only org drink

don t want the bloodstream hippoc

Source: hippocratesinst.org

“MASTER” YOUR HEALTH

Imagine spending 10 days of a liquid-only diet consisting of a lemonade-like beverage, a saltwater drink, and a herbal laxative tea.

This special diet is known as the Master Cleanse, made popular by Stanley Burrough’s book, “The Master Cleanser.” Celebrities such as Beyonce have tried this diet and claim that it detoxifies their digestive system and increases energy, vitality and happiness.

After 10 days, people can gradually reintroduce food back into their diet, beginning with juice and soup. Anyone who sticks to the plan will eat very little meat and eliminate dairy.

Source: WebMD

Drinking water is important. One of the biggest reasons—and something you likely did not know—is because our bodies deplete 16 ounces of water while we’re sleeping. It’s important to replenish that water.

Many of you prefer drinking sodas or artificial fruit juice because they’re tastier. However, you can “sweeten” the taste of water by adding:

Cucumbers (they have antiinflammatory properties)

Sliced oranges (they contain flavonoids, which help reduce cholesterol levels)

Mint leaves (mint helps the body digest more easily)

Lemon (lemon helps clean out the digestive system)

Why is it important to keep your cells well nourished?

The answer is simple.

During the process of digestion, food is broken down mechanically and chemically. Then, nutrients are transferred to cells via the blood stream, which allows cells to reproduce, repair, grow, and divide, as well as produce energy and heat throughout the body.

In other words, digestion occurs on a cellular level.

When cells are not operating at full function, then it compromises your tissues and organs because they are made of cells. Thus, you will become prone to a decrease in physical functioning and be more susceptible to a variety of health conditions and diseases.

What kind of nutrients should cells receive on a daily basis? For starters, you should take a full spectrum of vitamins—especially B-vitamins, to support your

cells’ energy production. Vitamin B6 can be found in tuna, spinach, cabbage, and bell peppers, while vitamin B12 is found in sardines, salmon, tuna, and beef.

Your cells also require a high intake of antioxidants to protect against free radical damage to your DNA. Antioxidants are in the vitamin-E family, vitamin C, and various fruits and vegetables.

In addition, proteins and healthy fats found in omega-3 fatty acids support healthy, protective cell membranes. Healthy sources of protein include fish, organic eggs, legumes, nuts, seeds, and vegetables.

Also consider that many enzymes involved in the repair and replication of cells have zinc. Healthy sources of zinc include spinach, asparagus, mushrooms, and beef.

Sources: medicalook.com/human_ anatomy/systems/Digestive_system.html whfoods.com/genpage.php/genpage. php?tname=faq&dbid=19

HEALTH BENEFITS OF DETOXING

Are you feeling fatigued? Are you experiencing digestive problems? Are you having problems losing weight?

If you answered yes to one or more of these questions, then perhaps it is time to seriously consider a body detox.

During the process of detoxification, people rest, cleanse, and nourish their bodies from the inside out. The primary goal is to rid the body of toxins, which helps you achieve and maintain optimal health.

The are numerous ways to detox your body, but people must remember to first decrease their toxin load by eliminating alcohol, coffee, cigarettes, refined sugars, and saturated fats.

Here are things you can do to detoxify your body:

• Avoid sugar and lowcalorie sweeteners. You may be surprised how fruits can satisfy your sweet tooth as much as candy and snacks.

• Eliminate processed and prepared foods.

• Exercise and sweat. Sweating is a good way to eliminate toxins from the body.

• Take herbs such as dandelion root, burdock, and milk thistle. Also, drink lots of green teas.

• Drink two quarts of water daily.

• Consume detoxifying foods such as beets, radishes, artichokes, cabbage, broccoli, and seaweed.

Source: life.gaiam.com/article/10-waysdetoxify-your-body

LOVE YOUR CELLS (NO, NOT THE PHONES)

WHAT HAPPENS AFTER CREMATION?

Oftentimes loved ones clearly relay their desire to be cremated; unfortunately many never consider what will happen to their cremated remains when they are returned to their loved ones.

Quite often family members wrestle with what to do because this important discussion of what to do after the cremation has never taken place. Many times spouses choose to take the urn home with them. Sometimes spouses struggle with scattering cremated remains because their grief compels them to “hold on” and not to “let go”.

(There are also many laws and ordinances prohibiting scattering cremated remains on public grounds and waterways.) Another common issue many families encounter occurs years later when a loved one’s urn has been taken home. Quite often the spouse or family member entrusted with the care of the urn may pass away and then families struggle with what to do with two urns.

Unfortunately our staff members at Hillcrest Memorial Gardens in Leesburg and Lakeside Memory Gardens in Eustis are confronted

with these types of issues quite regularly. Many are not aware that our cemeteries offer many affordable options that provide a safe and permanent place that will allow families to place a loved one’s cremated remains. A Personal Columbarium such as the one pictured can be designed to accommodate single or double urns and slightly larger versions can provide alternatives for larger families. Our Columbariums are available in a large variety of styles and granite color options, and one of the most important features is that they are transportable if the need should arise due to relocation.

If you have not had a conversation concerning “After the Cremation” please explore this

topic with your loved one(s). The Columbarium discussed is one of dozens of options for cremation that we offer at our cemeteries. We offer financing options and have options for every budget. Call or stop by today and let us help you find a personal cremation option that fits your needs and desires.

FOR MORE INFORMATION

HILLCREST MEMORIAL GARDENS

352.854.0681

1901C. R. 25A Leesburg, Florida 34748

www.HillcrestMemGard.com AND

LAKESIDE MEMORY GARDENS

352.357.3404

36601 C. R. 19A Eustis, Florida 32726

www.LakesideMemory.com

Beautiful Hom Beautiful Homes

We are a family-owned furniture store based in Leesburg, FL with two locations. Since 2000, Family Furniture has served customers in Leesburg, Apopka, Eustis, Tavares, Ocala, Lady Lake, Wildwood, Bushnell, Inverness, Clermont and Winter Garden with quality furniture at competitive prices and professional in-house designers available

- SCREENING COLONOSCOPY

- HEARTBURN/ACID REFLUX

- DIARRHEA/CONSTIPATION

- IRRITABLE BOWEL SYNDROME

- LIVER DISEASE

- RECTAL BLEEDING

- HEMORRHOIDS

- PEPTIC ULCER DISEASE

- LIVER CIRRHOSIS

- HEPATITIS

- PANCREATITIS

OCTOBER 3

Prepared Childbirth Class

Class focuses on the 28th to 32nd week of pregnancy when mother and partner work on breathing and relaxation techniques. Couples also tour of the Life Center for Women at LRMC. 9 a.m. - 5p.m. Cost: $50. 600 , Leesburg. Information: Contact Karen Lynn at 352.323.5960 or email KLynn@CFHAlliance.org.

OCTOBER 3

The Power of Pink: Tea for GCCF

This afternoon tea in honor of breast cancer benefits the Greater Clermont Cancer Foundation. The event features live entertainment, and guests may shop in the organization’s boutique of handmade items made by pink ladies. Wesley Center at FUMC, 715 Juniata St. in Clermont. Cost: $25. Information: 352.394.8401

OCTOBER 8

Breast Cancer Support Group

A breast cancer diagnosis is a time of fear and uncertainty. Fortunately, you don’t have to battle breast cancer alone. Share your stories with others battling the disease and learn effective coping strategies. National Training Center, 1935 Don Wickham Dr., Clermont. 7-9 p.m. Information: 352.227.4410.

OCTOBER 11

Mount Dora Bicycle Festival

Celebrate 40 years of cycling in Mount Dora. New routes and tweaks to some of the all-time favorite routes will also add special flare to the three days of cycling. Information: mountdorabicyclefestival.com

OCTOBER 10

Amputee Support Group

The Waterman Amputee and Limb Loss Konnections (W.A.L.K) allows amputees to share their experiences and help each other cope. 6-7 p.m. Mattison Conference Room B, Florida Hospital Waterman, 1000 Waterman Way Tavares. Cost: Free. Information: 352.253.3892

OCTOBER 13

Better Breathers Support Group

Interact with others who suffer from chronic respiratory diseases while learning tips and techniques to better manage the disease. National Training Center, 1935 Don Wickham Dr., Clermont. 1-3 p.m. Information: 352.241.7109.

OCTOBER 13

Oral Head and Neck Cancer Support Group

A support group offering information, support, and encouragement to patients, survivors, and family members in a friendly, nonthreatening forum. Survivors discuss their situations, coping strategies,

and hopes. Florida Hospital

Waterman Cancer Institute

Conference Room, 400 Waterman Way, Tavares. Cost: Free.

Information: 352.253.3605

OCTOBER 13

Mended Hearts Support Group

Mended Hearts offers hope to heart patients, their families, and caregivers. Noon–1p.m. Florida Hospital

Waterman, 100 Waterman Way, Tavares. Information: 352.253.3399

OCTOBER 17

Paint the Market Pink for Breast Cancer Awareness

Town Square will turn pink in honor of Breast Cancer Awareness month. The Leesburg Police Department will have a pink police car on display, and Lake County Firefighters will display a pink truck. Vendors and merchants will dress in pink. 501 , Leesburg. Information: 352.365.0053.

OCTOBER 17

Crooked River/ Palatkalaha Run Blueway Paddling Adventure

You can burn more than 230 calories an hour by kayaking. So consider exploring sections of the Palatlakaha “Crooked” River, including Lake Louisa and Lake Susan. Crooked River Preserve, Lake Louisa Road, Clermont. 9 a.m. - 1 p.m. Cost: Free.

Information: 352.343.3777

OCTOBER 21

Multiple Sclerosis Support Group

MS patients reach out to others with similar challenges and discuss improved lifestyle management techniques. National Training Center, 1935 Don Wickham Dr., Clermont. 10 a.m.-noon.

Cost: Free. Information: 352.242.2350.

OCTOBER 21

Diabetes SelfManagement Support Group

Certified diabetes educator Debra Dudley helps prediabetics and diabetics learn how to manage the disease. 5-6 p.m. Conroy CREATION Health Center at Florida Hospital Waterman, 1000 Waterman Way, Tavares. Cost: Free. Information: 352.253.3685.

Wellness Challenge Winners

Autumn&Leanora Ro-Mac Leesburg

Autumn Rios, and Leanora Gould, are sales coordinators for Ro-Mac Leesburg. Eating healthy and portion control were big factors in their weight loss. Excercise, in the form of walking and gym workouts, rounded out their wellness regime. “It’s amazing how much more energy you seem to have, all the time, once you get back into shape,” was the statement we heard most often from all of our Wellness Team members. Autumn and Leanora are the final two members of our 2015 Ro-Mac Lumber Wellness Challenge Team winners. Congratulations to all!

Lic#CBC1252465

700 E Main Street ~ Leesburg, Florida 34748

Dr. Johnson and Dr. Boardman are part of a group of trained surgeons performing minimally invasive surgeries with the use of robotic technologies. One of the procedures is TIF.

Transoral Incisionless Fundoplication (TIF) treats the underlying cause of GERD without incisions. This innovative procedure uses the EsophyX device to reconstruct the antireflux valve and restore the body’s natural protection against reflux.

TIF is performed under general anesthesia and requires patients not to eat or drink several hours prior to the procedure. The procedure itself generally takes less than an hour.

Typically, patients can go home the following day as well as return to work and most normal activities within a few days.

For more information regarding this minimally invasive procedure, along with other surgical procedures performed by the group, please visit our website: www.MidFloridaSurgical.com

TIF: AN INCISIONLESS SURGICAL SOLUTION FOR GERD If you have heartburn more than once a week, you may have chronic acid reflux, or Gastroesophageal Reflux Disease (GERD). Heartburn is the most common symptom, but you may also experience:

• Regurgitation

• Pain or discomfort in chest

• Trouble sleeping

• Dysphagia (difficulty swallowing)

• Frequent swallowing

• Persistent cough

• Intolerance of certain foods and liquids

• Gas and bloating

• Excessive clearing of the throat

• Excessive salivation

• Hoarseness or laryngitis

• Asthma or asthma-like symptoms

• Dental erosions or therapy-resistant gum disease or inflammation

Jorge L. Florin, M.D.,F.A.C.S // Christopher Johnson, D.O.,F.A.C.O.S. Jason Boardman, M.D. F.A.C.S. // Joseph Armotrading, M.D., F.A.C.S. David Wright, D.O.,F.A.C.O.S.

BLT Deviled Eggs

Page 45

Baba Ganoush Page

Page 57

Bacon and Butternut Squash“Risotto”

Page 46

Banana Bread

Page 44

Broccoli Marries Cranberry

Page 33

Cabbage-Beef Soup

Page 48

Cauliflower and Broccoli Tots

Page 32

Clinton’s Special Vegetarian Quiche

Page34

Creamy Asparagus Soup

Page 37

Enchilada Stuffed Sweet Potatoes

Page 42

Honey Mustard Salmon Salad

Page 47

Layered Chia and Almond

Pudding Parfait

Page 49

Seared Scallops

Spaghetti Bolognese

Enchilada Stuffed Sweet Potatoes

Peach-Ginger Water with Cilantro

Page 32

“Potato” Salad

Page 46

Sausage, Kale Spaghetti Squash Boats

Page 56

Savory Roasted Root Vegetables

Page 37

Seared Scallops

Page 50

Slow Cooker Morrocan Chicken with Chopped Almonds, Apricots and Cauliflower “Couscous”

Page 49

Slow Cooker White Chili

Page 48

Spaghetti Bolognese

Page 36

Stir Fried Sesame

Vegetables with Rice

Page 35

Stuffed Bell Peppers

Page 38

Sweet Corn Fritters

Page 44

Turmeric Tea

Page 64

Banana Bread