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SEPTEMBER 2014 Insight pg 7 Autumn Reflections on the Season pg 9

ISSUE 3

Contents

Thank You To Those Who Donated pg 11 Natureâ&#x20AC;&#x2122;s Flu Shot pg 13 Maple Syrup: Did You Know? pg 14 The Most Common Fall Allergies pg 16 Fall Beauty Tips pg 18 Rose Hips pg 20 Natural Cancer Cure pg 24 What is The Difference....Squash, Pumpkin and a Gourd? pg 30 14 Hearty Pumpkin and Squash Recipes pg 32

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Insight

Autumn is my favorite season, it has been since I was a child. I love to see the leaves on trees turn different warm shades. Watching them dance to the ground gracefully as they fall. To top it off, I love to walk on the leaves that have fallen. Hearing the sound of leaves crunching under my feet does something for me. It’s like a euphoria. Autumn or what is more popularly called fall is a season of change and preparation. It is when the new school year begins and when we harvest and store crops, as we prepare for winter. In our lives autumn is a time when we should look within self and our lives and begin working towards those things we seek to change. It is interesting how everything in the universe works in balance and is acceptable to change; except for humans. Egoism continues to keep humans at war with one another; often over the least little thing. Ego also keeps us in battle within ourselves. There is the saying “There is nothing new under the sun”, and the reality is the statement is true. Even things you experience in life; often are lessons repeating themselves so that eventually you will master the lesson and pass the test. When I see the leaves fall from the trees in autumn, I think of all those things in my life that need to fall away from me. Those things I need to shed or let go of, yet still am emotionally attached to. I see them falling away. While walking on leaves I see myself walking on and crushing all of those things which were holding me down either consciously or subconsciously. Each of us are on this planet working out a divine lesson plan, Nature provides us with symbols all around us. It is up to us to pay attention and utilize them as resources, while we experience life. The ultimate university is the universe and there is no tuition fee. Enjoy your autumn! Love,

Tonya EL Tonya “TK” El Publisher/Owner The Remedy Mag

Autumn

Reflections

on the

By Frederic and Mary Ann Brussat

Season

The autumn equinox marks the arrival of the season of fall, traditionally seen as a period of changes leading to the dark of winter. In Holidays and Holy Nights, Christopher Hill points out that for Christians who observe the liturgical year, autumn is actually the beginning of the cycle. In an excerpt, he suggests that "the dynamics of the fall of the year have the sweep of a great symphony or an epic poem." That may explain why so many poets have reflected on this season. The Heart of Autumn contains 38 examples selected by Robert Atwan from such poets as Robert Bly, May Sarton, Carl Sandburg, Robert Penn Warren, Archibald MacLeish, and others. The excerpt from this book is "Leaves" by William Virgil Davis, a poem that conveys the mysterious qualities of fall.

What spiritual lessons and practices are suggested by the coming of autumn? Here are three areas for your meditations.

1. BALANCING DARKNESS WITH LIGHT On the autumn equinox, day and night are of equal length. This signals the need to balance light and darkness within us. Far too often, we fear the dark and adore only the light. Joyce Rupp, a Catholic writer and poet who is one of our Living Spiritual Teachers, challenges us in Little Pieces of Light to befriend our inner darkness: "I gratefully acknowledge how darkness has become less of an enemy for me and more of a place of silent nurturance, where the slow, steady gestation needed for my soul's growth can occur. Not only is light a welcomed part of my life, but I am also developing a greater understanding of how much I need to befriend my inner darkness." Buddhist Gary Thorp in Caught in Fading Light tells a wonderful teaching story about accepting all situations where we are left in the dark without answers: “Once, when the Zen master Tokusan was still a student, he visited his teacher, Ryutan, just before sundown. They sat on the floor of Ryutan’s hut, casually drinking

tea and discussing Zen until deep into the night. At last, Ryutan said, 'Maybe it's about time you went home.' Tokusan bowed to his teacher and walked to the door. 'It's completely dark outside,' he said. Ryutan lit the lantern and said, 'Why not take this?' Just as Tokusan was about to take the lamp from his teacher's hands, Ryutan blew out the flame. Tokusan suddenly knew everything there was to know." Thorp comments: “Sometimes there is no remedy for our situation than to begin from a point of absolute darkness. Turning off a television set and extinguishing a lantern have certain similarities; they are both abrupt and transition making, and can leave us in a different world. In darkness, we are always on our own.”

2. LETTING GO As we watch leaves fluttering to the ground in the fall, we are reminded that nature’s cycles are mirrored in our lives. Autumn is a time for letting go and releasing things that have been a burden. All the religious traditions pay tribute to such acts of relinquishment. Fall is the right time to practice getting out of the way and letting Spirit take charge of our lives.

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In Kinds of Power James Hillman, the elder statesman of contemporary depth psychology, challenges us to learn from others about this: "For what the actor tries to achieve on stage is to 'get out of the way' so that the character he or she is portraying can come fully out. So, too, the writer and the painter; they have to get out of the way of the flow of the work onto the paper and the canvas."

autumn, of a relationship, of a child's hug, precisely because those things will not be around forever and neither will we be around to enjoy them."

Buddhist teacher Sharon Saltzberg, another of our Living Spiritual Teachers, writes in Lovingkindness about one of the offshoots of letting go: "Generosity has such power because it is characterized by the inner quality of letting go or relinquishing. Being able to let go, to give up, to renounce, to give generously — these capacities spring from the same source within us. When we practice generosity, we open to all of these liberating qualities simultaneously.

"I was once told that certain spiritual masters in Tibet used to set their teacups upside down before they went to bed each night as a reminder that all life was impermament. And then, when they awoke each morning, they turned their teacups right side up again with the happy thought, 'I'm still here!' This simple gesture was a wonderful reminder to celebrate every moment of the day."

They carry us to a profound knowing of freedom, and they also are the loving expression of that same state of freedom.” Fall, then, is the perfect season to give generously of your time and talents to others.

3. ACKNOWLEDGING IMPERMANENCE Autumn reminds us of the impermanence of everything. We have experienced the budding of life in spring and the flowerings and profusions of summer. Now the leaves fall and bare branches remind us of the fleeting nature of all things. Jewish rabbi and writer Harold Kushner in The Lord Is My Shepherd suggests that when we contemplate fall’s changes, we grow more appreciative of all the beauties that surround us:

Fall also brings home to our consciousness death and the challenge to live every day to the fullest. Susan Jeffers in Embracing Uncertainty gives us a spiritual practice to facilitate this twofold movement:

Finally, Cynthia Kneen, in Awake Mind, Open Heart shares an open heart practice to carry with you into the fall. “When you are brave and have an open heart, you have affection for this world — this sunlight, this other human being, this experience. You experience it nakedly, and when it touches your heart, you realize this world is very fleeting. So it is perfect to say ‘Hello means good-bye.’ And also, ‘My hope, hello again.’ “

Finally, Cynthia Kneen, in Awake Mind, Open Heart shares an open heart practice to carry with you into the fall.

“When you are brave and have an open heart, you have affection for this world — this sunlight, this other human being, this experience. You experience it nakedly, and when it touches your heart, you realize this “The poet Wallace Stevens once wrote, ‘Death is the mother of beauty.’ What those world is very fleeting. So it is perfect to say ‘Hello means good-bye.’ And words say to me is that we cherish the also, ‘My hope, hello again.’ “ beauty of a sunrise, of a New England Article Courtesy of Spirituality and Practice 10

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Nature’s Flu Shot Can Aid In Preventing The Flu Naturally!

NATURE’S FLU SHOT

A Natural Way To Prevent The Flu By Lori Klein Flu season is just about here and I often hear people saying they’re getting the flu shot or need to go get one, but not me! I’m protecting myself from the flu naturally by taking a super nutrient packed mixture that I like to call nature’s flu shot! This recipe contains fresh real food ingredients that will naturally boost your immune system and help protect you from the flu. I use a combination of eating a highly nutritious diet and supplementing with this nature’s flu shot in place of getting a flu shot, which can be hazardous to your health.

Why Flu Shots Cause More Harm Than Good Many people follow their doctors’ advice to get a flu shot without thinking twice, but do they even know what’s being injected into their body or the side effects it can cause? As with most medications and vaccines that physicians push, they rarely ever mention the harmful effects they can cause. Flu vaccines contain toxic ingredients such as heavy metals and mercury. This past year, genetically modified organisms (GMO’s) have also been added to list of harmful ingredients in flu shots. According to this study, flu vaccines only prevent the flu in 1.5% of adults. Flu shots also come with serious health risks including: immunosuppression, increased risk

There are several ways to help prevent the flu naturally and one of the best ways is to boost your immune system with real food, in addition to getting adequate sleep and limiting stress. What’s in this recipe? Super food ingredients including: turmeric, cayenne pepper, ginger, raw honey, and lemon. Turmeric is a super-spice that contains a high amount of antioxidants and anti-inflammatory properties, which stimulate the immune system. Ginger and raw honey are also powerful immune boosters that have antibiotic effects and are effective in fighting inflammation. With all of these ingredients combined, this nature’s flu shot is the ultimate immune boosting remedy.

Nature’s Flu Shot Recipe Ingredients: 1 fresh lemon 3-5 garlic cloves (crushed) 1 tablespoon raw honey 1/2 tablespoon ginger (preferably fresh and grated) 1/8 teaspoon cayenne powder 1/8 teaspoon turmeric 1 cup of water (spring or distilled)

How To Take Nature’s Flu Shot: Combine all ingredients and stir well. Take daily! I usually make this nature’s flu shot fresh each day. When the ingredients are consumed fresh, they contain the most nutrients. The recipe comes out to being about a cup of super nutrient packed juice, so instead of taking it all at once, I take about 1/4 cup at a time, several times throughout the day!

Article couresty of Lori Klein The Remedy Mag

MAPLE SYRUP D id Y o u K no w ? Maple syrup contains an abundant amount of naturally occurring minerals such as calcium, manganese, potassium and magnesium. And like broccoli and bananas, it’s a natural source of beneficial antioxidants. Antioxidants have been shown to help prevent cancer, support the immune system, lower blood pressure and slow the effects of aging. Maple syrup is also a better source of some nutrients than apples, eggs or bread. It’s more nutritious than all other common sweeteners, contains one of the lowest calorie levels, and has been shown to have healthy glycemic qualities. Maple syrup was the original natural sweetener. Native Peoples in North America were the first to recognize 100% pure maple syrup as a source of nutrition and energy. Since then, researchers have been documenting that maple syrup has a higher nutritional value than all other common sweeteners. In addition, researchers have found that pure maple syrup contains numerous phenolic compounds, commonly found in plants and in agricultural products such as blueberries, tea, red wine and flax-seed. Some of these compounds may benefit human health in significant ways. So go ahead and satisfy that sweet tooth with something that not only tastes great…but is naturally good FOR you!

Maple Syrup Grades Pure maple syrup is graded according to Federal USDA regulations, and is based on both color and flavor. The grades are: US Grade A Light Amber, US Grade A Medium Amber, US Grade A Dark Amber, and US Grade B.

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Characteristics of each grade Grade A Light Amber, is very light and has a mild, more delicate maple flavor. It is usually made earlier in the season when the weather is colder. This is the best grade for making maple candy and maple cream. Grade A Medium Amber, is a bit darker, and has a bit more maple flavor. It is a popular grade of table syrup, and is usually made after the sugaring season begins to warm, about mid-season. Grade A Dark Amber, is darker yet, with a stronger maple flavor. It is the most popular grade of table syrup, and is usually made later in the season as the days get longer and warmer. Grade B, sometimes called Cooking Syrup, is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor. Although some people use this for table syrup; because of it’s strong flavor, it is most often used for cooking, baking, and flavoring in special foods. This is the preferred grade

Article courtesy of Vermont Maple

THE MOST COMMON FA L L ALLERGIES By Chris Iliades, MD

Seasonal allergies, including fall allergies, affect more than 35 million Americans and cost the U.S. economy more than $7 billion in lost productivity.

Understanding Allergens “Inhalant allergens are substances that can trigger allergy symptoms when inhaled by sensitive people,” explains Bruce Gordon, MD, an ear, nose, and throat allergy specialist at Cape Cod Hospital in Hyannis, Mass., and an instructor at Harvard University in Cambridge, Mass. “Inhalant allergens are divided into two types on the basis of their persistence: perennial and seasonal,” Dr. Gordon says. “Perennial allergens are present throughout the year, with little variation. Seasonal allergens have distinct periods of time in which they are present in the environment in large quantities.” Gordon says that plants typically pollinate in three seasons: “These seasons vary in length as a function of the growing season. In the spring, trees pollinate. In the summer months, especially in early summer, grasses pollinate. Finally, in late summer and into fall, weeds pollinate.”

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RAGWEED One of the main contributors to fall allergies is the ragweed plant. A single plant can produce one billion pollen grains per season. Ragweed grows abundantly throughout the South, North, and Midwest, and its lightweight pollen grains can travel up to 400 miles in the wind. “Ragweed pollen has a very distinct season from late summer to mid-fall,” says Gordon. “East of the Rocky Mountains, ragweed is the predominant cause of outdoor fall allergy symptoms.” Ragweed can be found growing in vacant lots, along the road, and in open fields. “In areas with colder temperatures, the first frost usually occurs at about the time ragweed pollination ends. In Southern regions, ragweed may pollinate through the winter,” notes Gordon.

Protecting Yourself OTHER WEEDS In various parts of the country, goldenrod, curly dock, lamb’s quarters, pigweed, sheep sorrel, and sagebrush can all cause fall allergies. “Goldenrod blooms at the same time that ragweed does, but it is insect-pollinated [as opposed to wind-pollinated] and is not a significant allergen for most individuals,” Gordon says. “The bright goldenrod flower, however, does alert everyone that the more inconspicuous ragweed is also blooming.”

OUTDOOR MOLD Outdoor molds are another cause of fall allergies. They first appear in early spring, but thrive until the first frost. They are common in soil, compost piles, and in the leaves that cover the ground during the fall. “In temperate climates, mold spores form a distinct fall season in mid to late fall, after ragweed season is over. Mold spores are common airborne allergens. They are light, very small, and easily inhaled into the lungs. Spores rise high in the atmosphere during the warming of the day, falling back to the ground with the cool of evening,” says Gordon.

If you have fall allergies, you should be extra cautious on windy days and in the morning. "Wind-pollinated plants such as ragweed have specialized male flowers that produce huge amounts of buoyant pollen, easily released into the wind. Pollen is most often released in the mornings,” Gordon says, cautioning that people who are allergic to pollen have strong sensitivities in the morning.

Here are some other precautions you can take: • Use a face mask when you are outside, especially between 5 and 10 a.m. and on windy days. • Remove pollen from your skin and hair by showering frequently. • Keep your windows closed and turn on the air conditioner. • Dry your clothes inside in the dryer instead of hanging clothes outside. • Have decaying leaves removed from your yard and gutters. • If you rake leaves in the fall, wear a face mask. • When you first turn on your car air conditioner, leave your windows open and avoid breathing the air for several minutes until mold spores can disperse.

Don’t Suffer in Silence If your symptoms of sneezing, runny nose, or itchy and watery eyes get worse in the fall, you probably have an outdoor fall allergy. Eighty percent of people with seasonal allergies complain about these symptoms as well as problems with sleeping, being tired, having poor concentration, and decreased productivity at school or work. But treatment is available. “Many [people] can be helped with modern medical treatments, if they would only complain to their doctors and get tested to detect possible allergies,” urges Gordon.

Article courtesy of Chris Iliades, MD

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When the temperature changes, so should your beauty routine. Your hair and skin react differently to cooler climates, so you need to redefine your regimen to get the results you want to see. If you want to adapt when the weather gets colder, take note of these fall and winter beauty tips to keep your skin healthy and your hair looking beautiful.

Winter Skin Care Cold weather means indoor heating which will have an adverse affect on your skin. To combat the drying affects, switch to a heavier moisturizing cream to add much-needed hydration. Lock in moisture by doing this while your face is still wet. Avoid baths and showers that are too hot, and cool the water before you get out. Your skin will retain more moisture this way and you won't go through the temperature shock so much when you get out. Rub in body lotion on your arms and legs and feet, particularly on your elbows and knees. Use eye cream at night to combat dryness. If you do this on a regular basis, you'll probably notice a reduction of fine lines and wrinkles. Get your beauty sleep to lower stress and put your best face forward.

Homemade Body Scrub Care for your hands as you do your face and they'll look soft and young for years to come. If your hands, feet and elbows are dry, this homemade body scrub will get them back in shape and give soothing relief: Mix a half cup of Epsom salts, one tablespoon olive or canola oil and a few drops of lemon, lime, grapefruit, or orange juice. Apply to the dry areas of your skin, rub gently in a circular motion, then rinse off.

Prevent Chapped Lips Many women only experience chapped lips in the Fall and Winter months. Avoid licking your lips and use a moisturizing lipstick in the daytime hours and apply lip balm before you go to bed. If you're a teen, enjoy the many lip products on the market for your age group and dazzle your smile. To remove any unwanted dry skin off of your lips, you can exfoliate them with your toothbrush when you brush your teeth. In a pinch, add a dab of Vaseline to protect them.

Winter Hair Care Tips Not only does your skin dry out when the weather turns cold, so does your hair. Pay special attention to your hair needs do some damage control with a deep conditioner if you notice it drying out. It only needs to be washed twice a week, but it's important to wash out any styling products that weigh down your hair. For a quick fix, apply a leave-in conditioner for extra moisture and shine.

Article courtesy of Beauty Tips Online The Remedy Mag

ROSE HIPS Rose hips are a great source of vitamin C. Rose hips are also a natural way of fighting off many diseases and ailments. Flowers are a beautiful part of our world, but new developments in medical science has taken flowers, weeds and other plants from the fields and put them on the drugstore shelves in the form of nutritional supplements. Many health benefits, probably known years ago to our ancestors, are being rediscovered, replacing some of the Stressed and tired? Rose hips will help. current prescription drugs. Nervousness? Try rose hips for relief. As a matter of fact, rose hips provide innuWhen you think of roses, you probably think fragrance, beauty, softness, but how merable health benefits from skin, to the immune system, to the bladder. Studies often do you think vitamin C, vascular system or capillaries? During World War II, have even shown that rose hips can help the English government organized the har- prevent the development of kidney stones and prevent diarrhea. Additional studies vesting of all available rose hips to make have proven rose hips are helpful to the vitamin C syrup, since fruits were virtualcirculatory system, respiratory system, the ly unattainable at the time. Rose hips are thymus gland and as a blood cleanser. reported to have up to 60 percent more vitamin C than citrus fruit and are rich in bioflavonoids. Bioflavonoids are important Other health benefits include lowering to build and strengthen body tissue. This in abnormal body heat, relieving thirst, healing of internal hemorrhaging or spitting of turn strengthens the vascular system. blood, aid for dysentery, strengthens the stomach, prevents and helps relief chest Rose hips are taken by many today as a natural way to get vitamin C, vitamin E and infections and coughs, cleans the kidneys and bladder, prevents fluid retention, helps vitamin K, and help to prevent and treat various infections, especially colds and flu. with gout and rheumatic conditions and nourishes the skin. Rose hips are also taken to quicken the healing process for bruises and skin irritations. Inflammation and sore throat can There are few side effects for most people who take rose hips. Some do complain of find relief with rose hips, which come in capsule form and are usually taken 3 times headache, heartburn, insomnia or nausea, but most people take the rose hips with no daily. Women receive extra benefits from rose hips which help uterine cramps, heavy issues. Although taking massive amounts menstrual flow and some breast disorders. of vitamin C over a period of time has been linked to kidney stones, rose hips are relatively low in vitamin C, so little to no risk is In addition to vitamins C, E, and K, rose involved in overdosing on the vitamin. hips contain calcium, citric acid, iron, niacin, phosphorus, tannin, vitamin A, B1, B2, and P. As a natural stimulant it gently Talk to your doctor before replacing a preallows movement of the bowels, as diuretic scription medication with rose hips. Alrose hips cleanse the urinary system, as a though rose hips have medical benefits, they are not a substitution for many prepectoral hips are a remedy for pulmonary and other lung diseases, and as a tonic the scribed treatments. rose hips strengthen organs. Article courtesy of Essortment

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NATURAL CANCER CURE By Dr. Jerry Lee Hoover N.D.

Cancer is a uniquely western problem. One out of three Americans die of cancer, it used to be one out of four.

WHY? FAULTY DIET IS A MAJOR CAUSE In 1979 a special report was issued by the U.S. Surgeon General, citing more than 2,000 scientific studies from around the world, and compiled with the advice of more than 2,000 doctors, nutritionist and biochemists, who concluded that the normal American diet is dangerous. Of the 2.1 million Americans who died that year, the report said that 1.5 million died from diseases associated with diet. The report stressed that most people should reduce the consumption of fat, especially saturated fats, such as from eggs, butter, or untrimmed red meats. (1) Researchers at the University of Victoria in British Columbia did a careful follow up on 200 persons who underwent a "spontaneous remission of cancer". They found that 87% of those persons had switched diets, usually to a vegetarian diet. Recently a link between excessive meat eating and cancer has been explained by Dr. Williard J. Visek a research scientist at Cornell University. The problem, according to Dr. Visek, is ammonia the carcinogenic by-product of meat digestion.

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Although cancer is increasing at an alarming rate and it can be prevented, by keeping our body’s immune system up. Much poisoning of the body has been caused by the use of improper foods, such as meat, dairy products, white sugar, white flour, white rice, along with the use of liquor, tobacco, coffee, soda and all other denatured foods. Good wholesome food builds good blood, where as unwholesome foods builds a poor quality of blood. Cancer will not develop where there is a pure blood stream and the body’s immune system is functioning at its optimum. For years the National Cancer Institute held fast to the principal that diet had nothing to do with cancer. Recent overwhelming evidence has forced them to change their mind. They now even recommend that one consume certain fruits and vegetables in order to prevent cancer. “Fruits, such as oranges and bananas, and leafy green and yellow vegetables, including carrots and broccoli, all contain cancer preventing vitamins and fiber, and should be a part of everyone’s daily diet”, says the National Cancer Institute. To prevent and cure cancer we must keep our body’s immune system high. This is done by following eight simple rules that I will briefly cover here. Lots of fresh air, using lots of pure water, eating lots of wholesome natural foods, getting sufficient rest, moderate daily exercise, getting outside in the sun everyday, being temperate in all we eat and do and having faith in God.

Every one of us has cancer cells within us. Cancer has to be treated by building the body’s immune system then the body’s white blood cells, etc. will attack and destroy the cancer from within. Cancer cells are weaker than normal cells and will not get out of control if our immune system is high.

HOW DO WE FIGHT CANCER There is no one drug, herb, or treatment that will kill cancer. Cancer has to be treated by building the body’s immune system. Listed here are some natural ways to help build the immune system.

ELIMINATE SUGAR AND JUNK FOODS Eating white sugar will paralyze and hinder your white blood cells from fighting off an infection. Eating 25 teaspoons of sugar will paralyze 92% of your white blood cells for approximately five hours. The average American eats over 42 teaspoons of sugar per day. For example: A banana split has 24 teaspoons of sugar. A 12 oz coke has approx. 8-10 teaspoons, a piece of white bread 2 teaspoons. It must be remembered that sugar or empty calories and junk foods interfere with the working of the body’s immune system.

ELIMINATE HIGH FAT DIET Diets high in refined fats have long been associated with increased cancer risk. Breast cancer is more frequent in women on diets high in both saturated fats, (whole milk), and in animal fat. A low fat diet not only prevents breast cancer but increases the survival of women who already have breast cancer.

Instead it will tear it down. Raw food is live food and possesses the highest nutritive value. It is full of vitamins, mineral, enzymes, phytochemicals, etc. Cooked food is dead food, plant any seed and it will grow. Cook the seed and then plant it and it will not grow, because it’s life principle has been destroyed. Place cancer cells in a cooked media and they will proliferate. Now place the cancer cells in a raw matter and they will disappear! This astounding fact is known to the Cancer society, but the public was never informed.

WHEAT GRASS JUICE Wheat Grass juice is the very best for cancer. You take some soil put it on a flat pan and plant wheat on it, keep it watered and in a few days you will have wheat grass. Then cut the grass put it in the blender with some water and blend it all up then strain it and drink it, it will be sweet. You can let the grass grow again and give it a second cutting, after that you need to start all over again with new wheat. Many people think you need to buy a special juicer which causes the juice to be to concentrated and hard to drink, all you need is a blender.

DO NOT EAT BETWEEN MEALS A Swedish study indicated the frequency of snack eating may be related to the risk of colon cancer. Earlier, largely ignored studies have suggested that each eating episode over the course of the day increases colon cancer risk. Regular meal intake did not seem to produce the same risk as did snack consumption. (Cancer Causes and Control3: 77-81,1992)

DRINK ONE TO THREE GLASSES OF CARROT JUICE DAILY

Carrots are a very good source of Vitamin A, and the juice should be taken 15-30 minutes before your vegetable meal. A reThis is or will be the hardest single thing cent study done by Dr. Raymond J. Shamto follow, but it is very important. Only raw berger, Professor of the Dept. of Biochemfruits, vegetables, nuts and sprouted grains istry, the Cleveland Clinic, Ohio, showed are what you will be eating until your that Vitamin A is one of the most important cancer is in remission. Nothing cooked, aids to the body’s defense system fighting no cooked beans, bread, potatoes, etc. and preventing cancer. When subjected to Sounds tough, but let me tell you this is carcinogens, this vitamin has a remarkmuch easier then taking chemotherapy and able ability to inhibit the introduction and having your hair fall out, vomiting, being or retard the growth of both malignant and weak, etc. And , of course chemotherapy non-malignant tumors. will not build up your immune system.

EAT A TOTALLY RAW DIET

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DRINK PLENTY OF PURE SOFT WATER How much is plenty? It depends upon how much you weigh, you take your weight, divide it in half and that is how many ounces of water you need in a 24 hour period. Of course if you are working out in the hot sun and perspiring a lot you would need more. For example: you weigh 160 lbs. Half of that is 80 so you need 80 ounces, which would be 10 eight ounce glasses. The type of water we need to drink is soft water, that is water that has no minerals, as the minerals in water are inorganic and are harmful to our health. Where as the minerals in food are organic and our body needs this type of minerals. Two types of water that have no minerals are distilled water and reverse-osmosis water.

TAKE DAILY SUNBATHS Expose as much of the body to the sun. If you have a light complexion start with ten minutes and gradually increase it to a minimum of one hour a day. While sun bathing use no lotions, sunscreens (they can cause cancer), or oils. Do not wear glasses while sun bathing as it is important for the ultraviolet light to get into the eyes, and glass of any kind will keep the rays out. Interferon is effective against several different kinds of cancer including carcinoma, sarcoma and leukemia. This fact spurred the American Cancer Society; to purchase interferon from Finland for experimental use. Dr. Hans Strander of Finland discovered that he could give interferon to terminal bone cancer patients and double the number of long-term disease free survivors. White blood cells in our bodies manufacture this wonderful interferon that can help so dramatically in cancer. Sunlight is a great stimulus for increased white blood cell production and thereby increases the production of interferon.

BARE FEET ON THE SOIL EVERY DAY Everything on this earth has an electrical frequency, the earth, the seeds, the plants animals, and the human body. Cancer cells have a different electrical frequency than normal cells. Our bodies can easily get off the electrical frequency that they are sup

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posed to be on. How can we get it back on track? Very simply, by standing or walking bare foot in the soil. Wearing shoes is not a natural thing, although we need to protect our feet, as shoes insulate our body from the earth so it would be good to spend at least 10 minutes a day outside barefoot in the soil.

GET PLENTY OF FRESH AIR Deep breathing of fresh outside negatively charged air, (the good kind), helps cleanse the lungs and increase circulation. Fresh air from the ocean, near a river or waterfall or after a rainstorm is not only negatively charged but is high in oxygen which is very beneficial for cancer. Be sure to have plenty of fresh air in your bedroom as you sleep, keep a window open, even in the winter the window should be partially open. A fact worth knowing is that cancer cells cannot live in the presence of oxygen.

EXERCISE OUT OF DOORS Brisk Walking is a good form of exercise, but not jogging, as the impact of jogging is harmful to all the joints of the body. Bicycling and swimming are two other good exercises. Exercising in a gym is not ideal as there is no fresh air, its like exercising in a dirty shoe. One of my favorite authors stated that execise outside in the fresh air and sunshine is ten times more beneficial then indoor exercise. I believe the best piece of exercise equipment one can use is a regular or mini trampoline. By jumping on a trampoline you are exercising everyone of the trillions of cells in your body. Use it from one to three times daily for a minimum of 3 minutes or longer each time. This exercise is especially good for anyone who has cancer of the lymphatic system.

GET 7-8 HOURS SLEEP EVERY NIGHT The earlier you go to bed the better. Every hour of sleep before midnight is worth two hours, every hour after midnight is worth one.

longer. Use one to two teaspoons of herb per cup of tea. The best time to take the tea is at night before bed on an empty stomach. If you take it twice a day then also first thing in the morning when you first get up on an empty stomach.

INFORMATION FOR THOSE WHO HAVE BREAST CANCER

USE HERBS TAKE NO SUPPLEMENTS OF ANY KIND There are many herbs for cancer, but the one I highly recommend is Red Clover. You use only the flower, not the stem or roots. Red clover contains the following chemicals: biotin, choline, copper, coumarins, glycosides, inositol, magnesium, manganese, and selenium. It also contains vitamins: A, B1, B3, B5, B6, B9, B12, B17, C, P and the mineral Zinc. This is quite an assortment of minerals and vitamins for one herb. And possibly in the future we will discover it contains other important ingredients. Red Clover has been used in America for over 100 years to treat and prevent cancer. It is good for cancer on any part of the body. I have personally used it for many years at my clinic and have seen many individuals recover from cancer. Use only the bulk red clover flowers, not the stem or roots, use no red clover capsules. Make a tea by bringing the water to a boil, removing from the heat and adding the herb. Let it steep for 20 minutes or

When one has breast cancer they need to improve the circulation of the blood flowing through the breast. Two ways to do this is daily massaging the breasts and the other way is through hydro therapy. You fill two pans with water one with very hot water the other with very cold water containing ice cubes. You start by wringing out a wash cloth in the hot water and applying it to the breast and than covering it with a dry towel, leave it on the breast for 3 minutes. Than remove the wash cloth and apply a wash cloth that has been taken out of the ice water, apply it to the breast for only ONE minute and cover with a dry towel. You need to do this three times in a row. First hot than cold than hot than cold than hot than the last application is cold. What this does is that when you apply the hot water it draws the blood to the breast, when you apply the cold water it chases the blood from the breast. This is a very efficient way to improve the circulation in the breast, this improved circulation helps to carry away the toxins in the breast and will also start breaking down the cancer and carrying it away. You should use no deodorants, as they are one of the causes of breast cancer, most breast cancers are located in the area of the breast near the armpit. Under your arm you have major lymph glands, and when you use deodorants, which contain aluminum and other toxic ingredients, they can enter the lymph system. The antiperspirant deodorants are the most harmful as they block the skin pores from sweating out the impurities in the body, so they are re absorbed into the body and breast area. Also using any type of milk, eggs or dairy products are another cause of breast cancer, as these are high in artificially added hormones that can increase cancer of the breast and female organs. Also birth control pills are another cause of cancer of the breast and female organs.

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COLON CANCER Colon cancer is one of the most common cancers in the U.S. It is the third leading cause of cancer death for both men and women in the U.S. Health experts estimate that about 70% of colon cancers could be prevented by changes in diet and nutrition. People who regularly eat red meat and processed meat have a greater chance of developing colon cancer. There is an inheritance risk of approx. 50% for both males and females. When a parent carries a genetic predisposition, each child has a 50% chance of inheriting the predisposition. If you have been diagnosed with colon cancer and someone in your immediate family has had colon cancer then my recommendation is for you to have the surgery to remove the cancer, since it is genetic and many times the body's immune system will not try to destroy the cancer because the body believes it belongs there. But under no circumstances do I recommend chemo or radiation before or after the surgery. On the other hand if no one in your immediate family has had colon cancer then I would first follow the diet, etc. I recommend and see if it reduces and disappears.

LEARN TO DEAL WITH STRESS Almost everyone I have personally known, who has come down with cancer, has been under a lot of stress prior to getting cancer We must learn to take the problems we cannot handle to God, (The Greatest Heal

er Of All Time). We cannot hold anger, hate, selfishness, etc. inside ourselves or we will not recover. The mind greatly affects the body. I believe that 90% of all sickness starts in the mind. King Solomon, the wisest man who ever lived said, “A merry heart doeth good like a medicine”, Proverbs 17:22

WHAT CANCER CAN’T DO It It It It It It It It It It

cannot cannot cannot cannot cannot cannot cannot cannot cannot cannot

cripple love, shatter hope, corrode faith, eat away at peace, destroy confidence, kill friendship, shut out memories, silence courage, evade the soul. reduce eternal life.

IN CONCLUSION If a person who has cancer follows the simple things I have outlined in this article they will notice improvement within less then two weeks, the closer you follow this program the faster you will improve. JUST THINK, it is possible for you to heal yourself, you do not always need surgery or expensive dangerous drugs. All you need to do is follow what I have outlined here. Yours For Better Health, Dr. Jerry Lee Hoover N.D.

WHAT IS THE DIFFERENCE BETWEEN A SQUASH, PUMPKIN AND A GOURD? The differences between pumpkins, squashes and gourds can be confusing and it is sometimes difficult to tell them apart. Their names are often used interchangeably. So what are the differences between them?

Squashes, pumpkins and gourds belong to the Cucurbitaceae family. These species include Cucurbita maxima, Cucurbita cucurbita, Cucurbita laganeria, Cucurbita mixta, Cucurbita pepo and Cucurbita moschata. The Cucurbitaceae family includes vegetables such as cucumber, melon, and watermelon. Plants bear palmately lobed, alter

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nate, and simple leaves and have spiraling tendrils. They have yellow flowers and their fruits are specialized berries called pepos, which can grow very large.

Hubbard squash, buttercup squash and some prize pumpkins belong to the C.maxima species. The cushaw squash belongs to C.mixta, whilst the butternut squash belongs to C.moschata. Most pumpkins, acorn squash, summer squash and courgette (zucchini) belong to the C.pepo species. All pumpkins are squashes, but not all squashes are pumpkins. Gourds are from the same family as squashes.

Pumpkins A pumpkin is a squash that belongs to the Cucurbitaceae family. Native to North America, it commonly refers to any one of the species Cucurbita maxima, Cucurbita pepo and Cucurbita moschata.

Squashes Within squash it is useful to differentiate between summer and winter types. The summer types are fast maturing, have soft rinds, are consumed when the fruit is immature, and are quite perishable. They include yellow squash, Courgette and scallop squash. On the other hand, the winter squash take longer to mature, one hundred days versus fifty days, have a long storage life, several months versus two weeks, are consumed when the fruits and seeds are fully mature, and have durable rinds

Pumpkin stems are generally more prickly, angular and rigid that the softer and more rounded stems of squashes. Pumpkins typically have a thick, orange or yellow shell, although some fruits may be green, grey, orange- yellow, white or red. Pumpkins generally weigh 4-8 kg (9-18 lbs), but the largest species Cucurbitia maxima can reach huge proportions of over 34 kg (75 llbs). They vary in shape from oblong to oblate. They are smooth and lightly ribbed, creased from stem to the bottom. The C.pepo species is usually recognized as the true pumpkin. Varieties within this group are often used for jack o lanteen halloween celebrations as they have bright orange skin and hard, woody, distinctly furrowed stems.

Gourds A gourd is a plant of the family Cucurbitaceae. Gourd is occasionally used to describe crops like cucumbers, squash, luffas, and melons. The term gourd, however, can more specifically refer to the plants of the two Cucurbitaceae genera Lagenaria and Cucurbita or also to their hollow, dried-out shell. Normally they are inedible due to a lack of flesh and/or bad taste, although some varieties such as the snake gourd can be eaten.

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Hearty Recipes

Featured Food: Pumpkin & Squash

Thai-Style Zucchini & Pumpkin Stir-Fry

Caramelized Butternut Squash

1 pumpkin, seeded, peeled, cut into 2cm cubes 1 tablespoon peanut oil 1 small red onion, cut into thin wedges 2 medium zucchini, cut into batons 2 garlic cloves, crushed 1 stalk lemongrass, trimmed, finely chopped 2cm piece fresh ginger, finely grated 300g silken firm tofu, cut into 1cm cubes 2 tablespoons kecap manis 1 tablespoon chilli sauce 1 tablespoon light soy sauce 1/2 cup fresh Thai basil leaves Steamed Jasmine Fragrant Rice, to serve

Directions 1. Place pumpkin in a steamer basket. Add cold water to pot. Add steamer basket to top of pot. Cover with a lid. Steam until tender. Drain. 2. Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 2 minutes or until just tender. Add pumpkin and zucchini. Stir-fry for 3 to 4 minutes or until zucchini is just tender. Add garlic, lemongrass and ginger. Stir-fry for 1 minute or until fragrant. 3. Add tofu, kecap manis, chilli sauce and soy sauce. Stir-fry until heated through. Add basil. Season with pepper. Toss to combine. Serve with jasmine rice.

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2 medium butternut squash (4 to 5 pounds total) 6 -8 tablespoons unsalted butter, melted and cooled 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2-1 teaspoon fresh ground black pepper

Directions 1. Preheat the oven to 400째F. 2. Cut off the ends of each butternut squash and discard. 3. Peel the squash and cut in half lengthwise. 4. Using a spoon, remove the seeds. 5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet. 6. Add the melted butter, brown sugar, salt and pepper. 7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. 8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. 9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly. 10. Adjust seasonings if needed. 11. Serve hot. 12. Enjoy!

the mixture so I don’t get splattered. Remove from heat and stir in vanilla. 4. Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.

Pumpkin Butter

Butternut Squash Cake Roll

4 – 4.5 cups fresh pumpkin puree 1/4 cup sweet apple cider or apple juice, 1 cup Sucanat 3-4 tbsp pure maple syrup, to taste 1 tbsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp fresh lemon juice 1 tsp pure vanilla extract pinch of fine grain sea salt

3 eggs 1 cup sugar 2/3 cup mashed cooked butternut squash 3/4 cup flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup finely chopped walnuts confectioners' sugar

Directions

Filling

1. Add pumpkin flesh (without the skin) in a blender. Add juice and blend until smooth, stopping to push down the pumpkin when necessary. It may take a bit to get it going. 2. Add the Sucanat (or brown sugar), maple syrup, cinnamon and nutmeg. Process again until super smooth and no clumps remain. 3. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it. Keep the lid ajar throughout the cooking process – you will find it splatters everywhere so be careful! I like to keep the lid propped up on an angle while I stir

1 (8 ounce) cream cheese, softened 2 tablespoons butter, softened 1 cup confectioners' sugar 3/4 teaspoon vanilla extract confectioners' sugar (optional)

Directions 1. In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well. 2. Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.

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3. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack. 4. In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.

Southwest Corn and Squash Stew 2 tablespoons vegetable oil 1 large onion, chopped 1 red bell pepper, chopped 3 garlic cloves, chopped 1 small green chili pepper, seeded and minced 1 tablespoon chili powder 1 teaspoon ground cumin 1 (14 1/2 ounce) can peeled diced tomatoes, drained 2 cups butternut squash, peeled and cut into 1 inch chunks 2 cups vegetable broth 2 medium zucchini, cut into 1 inch chunks 2 cups frozen corn 1 (5 ounce) can evaporated milk salt 1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese 2 tablespoons chopped fresh cilantro

Directions 1. Heat oil in a large saucepan, add onion and red pepper, cook over medium heat for 5 minutes or until onions become transparent. 2. Add garlic, chili pepper, chili powder and cumin, cook stirring constantly for 1 minute. 3. Add tomatoes, butternut and vegetable broth, bring to a boil, reduce heat, cover and simmer on low for 10 minutes. 4. Stir in zucchini, corn, evaporated milk and salt to taste, simmer uncovered for 15 minutes or until vegetables are tender. 5. Top with cheese and cilantro just before serving.

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Pumpkin Spice Smoothie 1 cup dairy or non-dairy milk ½ cup canned pumpkin ½ banana 1 tablespoon maple syrup ½ teaspoon pure vanilla extract or honey ¼ teaspoon ground cinnamon ⅛ teaspoon ground ginger pinch ground nutmeg pinch ground cloves pinch all spice whipped topping Directions Instructions Place everything but whipped topping in the blender. Blend until smooth Pour into your favorite glass and place a couple tablespoons of whipped cream on top. Sprinkle with cinnamon if you'd like!

5. Roast seeds at 325F for 10 minutes. Remove from oven and stir. Roast for another 8-10 minutes. During the last 5 minutes of roasting, remove a few seeds and crack open to make sure the inner seeds are not burning (you donâ&#x20AC;&#x2122;t want the inner seed brown). Cool a couple and pop them into your mouth to test. They are ready when the shell is super crispy and easy to bite through. The inner seed should have only a hint of golden tinge to it. They should not be brown.

Butternut Squash Fries I cup of Butternut CUT IN LONG STRIPS KOSHER COARSE SALT CHILI POWDER

6. EAT! Remove from oven, add a bit more Herbamare, and dig in! Ah, so good, so good! There is no need to remove the outer shell; itâ&#x20AC;&#x2122;s quite possibly the best part.

Directions CUT THE BUTTERNUT SQUASH IN LONG STRIPS spray a baking pan with Pam.. place the strips in the pan.. sprinkle salt and chili powder BAKE 425 15 min one side.. flip 15 mins on other

How To Roast Pumpkin Seeds By Angela Liddon OhSheGlows.com 1. Clean the seeds. 2. Boil for 10 minutes in salt water. Add the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting.

Pumpkin seeds are super healthy for you! They are packed with iron, magnesium, fibre, zinc, potassium, healthy fats, protein, and tryptophan (which can boost your mood and help you sleep). Be sure to pair it with Vitamin C to absorb the most iron you can.

3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. 4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (about 1/2-1 tsp). Massage oil into seeds and add a generous sprinkle of Herbamare (or fine grain sea salt will do). Try to spread out the seeds as thin as possible with minor overlapping.

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Beef and Butternut Squash Stew

Southwest Turkey Pumpkin Stew 1 pound turkey tenderloin, cut into 1-inch pieces One 28-ounce can diced tomatoes One 15-ounce can black beans, rinsed and drained One 8-ounce can tomato sauce 1 cup peeled, seeded and cubed butternut squash or pumpkin 1 medium onion, chopped 1 cup chicken broth 1/2 cup frozen whole kernel corn 1/2 cup dried cranberries 1 fresh jalapeno pepper, seeded and finely chopped 1 tablespoon chili powder 1 garlic clove, minced 2 cups lightly packed baby spinach 4 ounces Monterey Jack cheese with jalapeno, shredded (about 1 cup)

Directions 1. Place the turkey, tomatoes with juice, beans, tomato sauce, squash, onion, chicken broth, corn, cranberries, jalapeno pepper, chili powder, and garlic in a large pot. 2. Cover and bring to a boil over medium high heat â&#x20AC;&#x201C; reduce heat and simmer for 2 hours. 3. Stir in spinach just before serving. 4. Sprinkle each serving with cheese.

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3 tablespoon olive oil 1 onion, peeled and chopped 2 cloves garlic, chopped 1 tablespoon minced fresh rosemary 1 tablespoon chopped fresh thyme 2 pounds stew beef, cut into 2-inch cubes 1/2 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 2 tablespoons all-purpose flour 1 cup Marsala wine 1 pound butternut squash, trimmed and cut into 2-inch cubes 1/4 cup chopped sun-dried tomatoes 3 to 4 cups beef broth 2 tablespoons fresh chopped flat-leaf parsley Crusty bread, for serving

Directions In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

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Acorn Squash and Salmon Cakes Butternut Squash Potato Cakes 3 medium potatoes (500g) 1/2 butternut squash (500g) salt + black pepper

Directions Grate the potatoes and butternut squash. Put in a large bowl and season with salt. Let sit for about 5 minutes to let the moisture out. Put them in a colander and squeeze them with your hand to get the water out. Do this until there’s almost no more water dripping. Heat up 2-3 tablespoons oil in a large pan. Form a patties about 1.5″ in diameter and slide them in the hot oil. Put 7-8 at a time. On medium-high heat, cook the cakes about 4-5 minutes on each side. Season with salt and pepper. Set the cakes on a plate or in a warm oven while you fry the rest. Fry the rest. Eat.

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1 can boneless, skinless wild Alaskan salmon OR 1 cup cooked wild salmon, flaked with a fork 1/3 cup cooked acorn squash 3 pastured eggs 1 Tbs. coconut flour Sea salt and black pepper 1/4 tsp dried thyme Ghee or Coconut Oil or Olive Oil

Directions With a fork, mix together the salmon and squash, breaking up the clumps. Stir in the eggs, coconut flour, salt, pepper and thyme. Heat a couple tablespoons of heat-stable fat (coconut oil, ghee, etc.) in a heavy skillet. Cook the salmon cakes in batches, flipping when golden. Don’t make the cakes too thick or they won’t get cooked through in the middle. They should be firm to the touch and not wet in the center when done. Add more fat to the pan as necessary.

5. 3/4 cup butter at room temp., 8 oz. cream cheese at room temp., 4 plus cups confectioner's sugar, and 1 teaspoon vanilla. Cream butter and cheese together until the mixture is light and fluffy. Add vanilla. Slowly add the confectioner's sugar until well blended, using more sugar if necessary to get a spreading consistency. Best stored in fridge.

Summer Squash Chocolate Cake 4 ounces unsweetened baking chocolate 1/2 cup vegetable oil 1/2 cup butter 2 cups sugar 3 whole eggs, beaten 1 tablespoon vanilla extract 2 cups all-purpose flour 1/3 cup cocoa powder 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon kosher salt 1/3 cup buttermilk or 1/3 cup sour cream 3 cups zucchini or 3 cups other summer squash, grated 1/2 cup pecans, chopped

1 small spaghetti squash 2 tablespoons butter 2-3 cloves garlic, finely minced ¼ cup finely chopped parsley and basil salt and pepper to taste ¼ cup shredded parmesan cheese

Directions

1. Preheat over to 375 degrees F. Grease and flour a 13 x 9 pan, or if you want a layer cake, prepare two 9-inch round pans. 2. Melt the chocolate and oil in a small saucepan over very low heat. Cream butter until light; add the sugar, eggs and vanilla. Beat well. Add the melted and cooled chcolate mixture and mix well. Sift or stir together the dry ingredients and stir them into the batter with the buttermilk. Mix the squash and nuts into the batter. 3. Bake 13 x 9 cake for 40-45 minute and 9-inch pans for 35-40 min., or until a toothpick inserted into the center comes out clean. 4. Cool the cake completely before frosting with whipped cream or your favorite frosting. Try this frosting:.

1.Preheat oven to 375 degrees F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes. 2. Cut the squash in half, lengthwise. Remove and discard the seeds and use a fork to scrape the squash to get long, spaghetti-like strands. If the squash is difficult to scrape, return the squash to bake for an additional 10 minutes. 3. Heat a large sauté pan with the butter and garlic over medium-low heat. Be careful not to burn the garlic. When garlic becomes fragrant, add parsley and/or basil, salt, pepper and spaghetti squash strands. Toss well, sprinkle with Parmesan cheese and taste to see if you need additional salt.

Spaghetti Squash with Garlic & Butter

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