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Wednesday, 03 29th

Last updateMon, 13 Feb 2017 11am

Recipes

Health thru EducationTM

Salsa Jovan — Nightshade FREE

Use in place of salsa, salad dressing, drizzled over vegetables- eggs-stir fry-over tacos, burritos or simply a dipping sauce for chips and vegetables and even on popcorn! This salsa only takes about ve minutes to make.NOTE: This recipe is a substitute for traditional tomato and hot pepper-based salsa, which of course are nightshades that we know induce in ammation. I make it twice a week and refrigerate in a canning jar to put on most things I eat. Recently in our test kitchen we made a larger than normal batch and tossed it with quinoa spaghetti (gluten-free) instead of another sauce and topped it with queso fresco (soft crumbled cheese), WOW!

 

 

Recipes from Dr. Gloria’s Kitchen

Gloria Gilbère, CDP, DA Hom, PhD, DSC, EcoErgonomist, Wholistic Rejuvenist, HTMA Practitioner

© Gloria Gilbère

My recipes are created and tested in my institute kitchens both in the U.S. and our new teaching/health sciences/research facility high in the high Andes of Ecuador, S.A. Our commitment to you continues to bring you the best natural health recipes while insuring they are packed with nutrition AND the ability to assist overall detoxi cation – the essence of Wholistic Rejuvenation.

 

 

 

 

Ingredients

1–2 large ripe avocados
3–5 cloves garlic (adjust to your taste)
1/8 cup chopped red onion
1/8 cup green onions/scallions
1⁄4 cup cilantro
1/8 cup parsley
Juice of 1 large lime or 2 small ones
Salt & pepper to taste
1⁄2 tsp. cumin powder
Water just enough for a consistency of a ranch-type salad dressing—easy spreadable.
Variation: If you eat dairy, consider adding some plain yogurt or sour cream for a richer  avor. I have also prepared with a bit of white balsamic or apple cider vinegar and it adds a nice zing.
 

Instructions

1. Peel and remove pit from avocado
2. Add All ingredients to food processer, immersion hand-held blender or conventional blender until a creamy smooth texture easily spreadable consistency is achieved—adjust ingredients and liquid to your liking. You can make a jar full and refrigerate for up to three days as the lime acts as natural preservative.
 

Nutritional Facts of Avocado...

 
High in healthy fats, its health bene ts are supported by scienti c research. They are jammed with nutrition and contain a wide variety of nutrients that includes 20 different vitamins and minerals.
AND...contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous, vitamin A, B1 (thiamine), B2 (ribo avin) and B3 (niacin).
Nutrition Facts: 160 calories, 2 grams’ protein, 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are  ber so there are only 2 “net” carbs, making this a low-carb friendly plant food. Avocados do not contain any cholesterol or sodium.
 

Health Benefits of Avocado:

 
• They contain more potassium than bananas—a nutrient de cient in most people.
• Several studies show that having a high potassium intake is linked to reduced blood pressure—a major risk for heart attacks, strokes and kidney failure.
• They are loaded with heart-healthy monounsaturated fatty acids—77 percent of the avocado calories are from fat (oleic acid), making it one of the fattiest plant foods in existence. Oleic acid has been scienti cally linked to reduced in ammation and have bene cial effects on genes linked to cancer.
• Avocado oil is a healthy safe choice for cooking because it’s very resistant to heat-induced oxidation.
• They are loaded with  ber, which has shown extensive health bene ts including assisting weight loss, reduced blood sugar spikes and strongly linked to lower risk of many diseases. Avocado soluble  ber is known to be able to feed the health-enhancing bacteria in the intestinal tract, which is essential for optimal body function.
• Avocados have shown capacity of lowering cholesterol, triglycerides, in ammatory markers and blood pressure.
• The fat in avocados helps the body to absorb other nutrients from plant foods, including vitamins A, D, E and K along with antioxidants like carotenoids.
• They are loaded with powerful antioxidants to help protect the eyes. They contain nutrients like lutein and zeaxanthin, which are incredibly important for good eye health. Studies verify that these nutrients are linked to a drastically reduced risk of cataracts and macular degeneration that are quickly becoming rampant among those over age 55.
 

Health Benefits of Other Ingredients ...

 
Lime—Impressive health benefits include:
• Packed with vitamin C—a cup of freshly squeezed juice contains 72.6 milligrams of vitamin C, essential for growth and repair of tissues, bones and teeth.
• Helps produce collagen—a protein that plays a vital role in production of blood vessels, skin, tendons, ligaments and cartilage.
• Studies show its antibiotic properties as well as being a potent anti-carcinogenic because of its high content of cancer- ghting compounds called  avonoids.
• Contains eight different limuloids, compounds that promote enzyme activity in the liver called Glutathione-S- transferase or GST. This liver enzyme detoxi es a variety of cancer-causing chemicals by de-activating harmful substances and turning them into harmless chemicals that are then removed from the body via the urine. Additionally, it alkalizes the body, which prevents the growth of organisms like viruses, bacteria and fungus.
 
Cilantro—In healthcare, it is most often cited as effective for detoxifying heavy metals because it binds to toxic metals and helps loosen them from the tissues. This is especially important for those with mercury exposure. The following are additional documented health bene ts of cilantro:
 
• Can help prevent cardiovascular damage.
Health Bene ts of Other Ingredients ...
Lime—Impressive health bene ts include:
 
• Packed with vitamin C—a cup of freshly squeezed juice contains 72.6 milligrams of vitamin C, essential for growth and repair of tissues, bones and teeth.
 
• Helps produce collagen—a protein that plays a vital role in production of blood vessels, skin, tendons, ligaments and cartilage.
 
• Studies show its antibiotic properties as well as being a potent anti-carcinogenic because of its high content of cancer- ghting compounds called  avonoids.
 
• Contains eight different limuloids, compounds that promote enzyme activity in the liver called Glutathione-S- transferase or GST. This liver enzyme detoxi es a variety of cancer-causing chemicals by de-activating harmful substances and turning them into harmless chemicals that are then removed from the body via the urine. Additionally, it alkalizes the body, which prevents the growth of organisms like viruses, bacteria and fungus.
Cilantro—In healthcare, it is most often cited as effective for detoxifying heavy metals because it binds to toxic metals and helps loosen them from the tissues. This is especially important for those with mercury exposure. The following are additional documented health bene ts of cilantro:
 
• Can help prevent cardiovascular damage.
The School of Life Science in Tamil Nadu, India, noted after researching the activity of cilantro leaves and stem, “if used in cuisine, would be a remedy for diabetes” because of its scienti c results in lowering blood-sugar values.
 
• Strong antioxidant activity.
 
• Has shown to have anti-anxiety effects.
 
• Studies show its effectiveness in improving quality of sleep.
 
• Cilantro seed oil possess anti-oxidative properties; consumption may decrease overall oxidative stress.
 
• Research conducted by The Dental School of Piracicaba, Brazil, found cilantro oil to be a new natural fungal cleansing formulation.
 
• Demonstrated activity against several types of harmful microorganisms.
 
Cumin Powder—A small plant in the parsley genre. Its medicinal use is recorded as far back as 5000 years by the Egyptians. Uses include: diuretic, upset stomach and  atulence. Reported to promote a healthy digestive system. It stimulates menstruation and is also added to gargles to help treat laryngitis. A good source of iron, manganese and other vitamins and minerals. Research shows it stimulates production of pancreatic enzymes, therefore, is effective in insulin sensitivity. Additionally, studies show it is more effective than other antioxidants including vitamins.
 
Parsley—Rich in vital vitamins including C, B12, K and A. Contains healthy amounts of dietary copper, potassium, and iron. Studies show it maintains a strong immune system, tones bones and helps heal the nervous system. Flushes out excess  uid, therefore, supports kidney function. Daily use of fresh parsley helps stiff muscles and relieve joint pain. NOTE: Does contain oxalates, which can be a problem for those with existing kidney and gallbladder disorders.
 
Onions—Considered an ally in helping  ght against disease, both proactively and reactively. Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions and leeks.
 
Nutritional Facts: Onions are a nutrient-dense food, meaning that while they are low in calories they are high in bene cial nutrients like vitamins, minerals and antioxidants. One cup of chopped onion contains approximately 64 calories, 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of  ber, 7 grams of sugar, 2 grams of protein and 10 percent or more of the daily value for vitamin C, vitamin B6 and manganese. Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus and potassium and the antioxidants quercetin and sulfur.
 

Health Benefits of Onions:

 
• The phytochemicals in onions along with their vitamin C help improve immunity.
• Onions contain chromium, which assists in regulating blood sugar.
• For centuries, onions have been used to reduce in ammation and heal infections.
• Raw onion lowers the production of bad cholesterol (LDL), thus keeping your heart healthy.
• A powerful compound in onions, quercetin, is known to play a signi cant role in preventing cancer.
• When stung by a honeybee, apply onion juice on the area for immediate relief from the pain and burning.
• Onions scavenge free radicals—reducing your risk of developing gastric ulcers.
• Those bright green tops of green onions are rich in vitamin A, so do use them often.
 
NOTE: You’re most likely asking which type of onions are the healthiest? Researchers from Cornell studied 11 onion varieties; they found that shallots and Western yellow onions were the healthiest for their phenolic and  avonoid content.
 
I was introduced to this delicious dish by a local chef originally from Venezuela, Jovan. He is the guest chef at my local diner in Ecuador. My  rst students of natural health in our new facility were those in this family-owned restaurant. With their newfound knowledge about food allergies and in ammation- inducing foods, they accommodate our dietary requests with a grateful heart for their new knowledge and always with a huge Ecuadorian welcome. Making healthier lifestyle choices and learning how ancient civilizations managed to live long healthy lives despite their heavy physical work and demands is the primary reason I moved my health sciences, research and test kitchen to the high mountains of Ecuador. In future articles, I’ll continue to share my new research, experiences and recipes and welcome your feedback on my blog. Please share this information with others, it’s not meant to be kept a secret, it’s presented to help us all live longer healthier lives and age without feeling or looking old, Naturally! Enjoy...not only the taste but in reaping the health benefits... 
A 6-week guided Rejuvenation DETOX TeleClass is taught several times per year, it includes PowerPoints and Screen- sharing for better Health thru EducationTM, register now at www. gloriagilbere.com (look in the SLIDER for specifics and to register) ...you don’t have to download software—once you register online your acknowledgement provides a phone number to call to join the class AND a link to see my presentation live. All you do is click the link, provide your first name and email so the system verifies you’re registered. Get in shape and begin your rejuvenation program with individualized support via our TeleClass.
 
BONUS: Once you participate in a Rejuvenation DETOX TeleClass, taught 3–4 times per year, you can repeat it three more times at NO CHARGE by registering with the Institute of ce at: (888) 352-8175, space is limited so first-come,  first-serve.
Gloria Gilbère (DA Hom, ND, PhD, DSC, EcoErgonomist, Wholistic Rejuvenist, Certi ed HTMA Practitioner) is Founder/CEO of the Institute for Wholistic Rejuvenation—after 22 years of owning/operating two health clinics in Idaho she has now relocated her Health Sciences/Research/Publishing division to Cotacachi, Ecuador, S.A. Her worldwide consulting via phone and Skype continues, as in Idaho.
 
 
She’s an acclaimed author (18 books), syndicated talk-show host, creator of eight post-graduate courses and over 2,100 health articles. Her post-graduate courses for Wholistic Rejuvenation certification are accredited by international medical schools and teaching hospitals. Join her more than 201,000 readers, and sign-up for her FREE Health Detective Investigative Reports at www.gloriagilbere.com —look for Dr. Gloria’s Health Detective Logo.

Health thru EducationTM

Recipes from Dr. Gloria’s Kitchen

Gloria Gilbère, CDP, DA Hom, PhD, DSC, EcoErgonomist, Wholistic Rejuvenist, HTMA Practitioner

My recipes are created and tested in my institute kitchens both in the U.S. and our new teaching/health sciences/research facility high in the Andes of Ecuador, S.A. Our commitment to you continues to bring you the best natural health recipes while insuring they are packed with nutrition AND the ability to assist overall detoxi cation—the essence of Wholistic Rejuvenation.

This new series provides not only healthy recipes but also the health bene ts of each ingredient.

Dr. Gloria’s New “Potatoes”—AND—They’re NOT a Nightshade!

Spending time in Ecuador I’ve come to appreciate SO much that we in the U.S. take for granted. One speci c food I miss is

white sweet potatoes because they are not grown here, YET, but rather they grow several varieties of sweet potatoes that in the U.S. we often refer to as yams.

I have a new favorite I’ve discovered that taste to me just like sautéed hash browns (cubed or shredded) and they’re delicious, healthy, and so satisfying...especially when we’re avoiding the genre of nightshade foods that we know ignite in ammation.

The following is a real treat and you can nd green plantains in the U.S. as they are being discovered by Americans who have traveled to South America and other cultures where they are a diet staple. 

Majado Verde (mashed green plantains)

The basics of this dish are green plantains cut in small cubes or shredded like hash brown potatoes. It includes onions, garlic, rosemary and thyme and can be topped with delicious additions listed below or your choice of herbs:

Ingredients

3–green plantains, peeled and cut in rounds or shredded (each plantain can be cut into 3–4 pieces)

1–2 tbsp. butter or coconut oil 1 white onion, diced
1 small red onion, diced
4 garlic cloves, crushed

1⁄4 tsp. nely chopped/crushed thyme
1⁄4 tsp. nely chopped/crushed rosemary Salt and pepper to taste

Instructions

* When you get your plantain home, the rst steps in preparing them are as follows:

• Wash plantains
• Use a paring knife to cut off both the stem and tip
• Slice into the skin of the plantain lengthwise at the ridges (be

careful not to cut too deep)
• Remove strips of skin using the knife, like peeling a carrot
• Slice off any remaining peel attached to the pulp
• From there you can dice, chop, shred or use the plantain whole

Green Plantains—known as the brain-boosting and immune- building fruit.
The rst lesson in using plantains is to NOT confuse them with bananas, albeit they are close relatives. Both varieties have proven in studies to offer the above-mentioned health bene ts in addition to help regulate the digestive processes and are a dense potassium-rich food. Countries like Africa, Ecuador, Peru and Colombia grow and use plantains because of their delicious avor and for their jam-packed health bene ts. Plantains are starchier, yet contain less sugar than bananas, and are much more versatile for cooking. In Ecuador, high in the Andes mountains (8,000 ft.) where my research is based, speci cally, the growing season for plantains is year-around because of its eternal spring climate that averages 72 degrees. Plantain is a great nutrient-rich fruit that provides an abundance of vitamins and minerals and is an excellent substitute for rice or potatoes.

Nutritional Facts...One cup of raw plantain contains:

181 calories
47 grams carbohydrates
1.9 grams protein
0.5 grams fat
3.4 grams ber
27.2 milligrams vitamin C (45 percent DV) 1,668 IU vitamin A (33 percent)
0.4 milligram vitamin B6 (22 percent)
739 milligrams potassium (21 percent)
55 milligrams magnesium (14 percent)
0.9 milligrams iron (5 percent)

CLICK HERE TO VIEW FULL ARTICLE FROM TOTAL HEALTH

 

Coconut Cake

Use your favorite Gluten-free cake mix and follow directions except:

·   Substitute coconut milk for milk – use canned coconut milk for a denser cake, carton of coconut milk for lighter cake

·   Add freshly squeezed lime juice to taste – I like it tart so I add about 6 TB. to one box of cake mix

·   Top with a mixture of shredded coconut

Enjoy….thank you for participating in the Gig Harbor Summit and sharing our delicious lunch prepared without dairy, wheat/gluten or nightshades. 

 

Ingredients

4 large, well-ripened avocados, smashed until creamy smooth with no lumps

The juice of 2–3 limes (to taste, I like it tangy so I use 3)

1⁄2  of a VERY nely chopped red onion

1⁄2  package of Simply Organic Ranch Dressing Powder Mix or other organic ranch dressing (careful to read label for alias for MSG and other health-depleting ingredients)

1⁄3 cup plain non-fat yogurt, organic sour cream, or natural crème fraiche

1 bunch of nely chopped cilantro
White pepper (makes it spicy without using nightshades that

“ignite” in ammation) Salt to taste
1 tsp. olive or grape seed oil 1 tsp. nely chopped garlic

NOTE from Dr. G’s Pantry

The avocado is considered the perfect super food by many nutritional experts...AND for good reason.

According to Daniel Amen, MD, avocados are one of the top brain-healthy foods that assist in preventing cognitive disorders such as Alzheimer’s disease. Its bene t is believed to come from the folate in avocado that contributes to preventing formation of brain tangles—considered a major factor in Alzheimer’s.

In addition, avocados are rich in monounsaturated fats that boost heart health and help lower blood pressure. The monounsaturated fats in avocado beta-sitosterol— the phytonutrient clinically proven to lower LDL and triglyceride blood levels while raising HDL. Additionally, the vitamin B6 combined with the natural folic acid in avocado help regulate homocysteine — which when high, is a forerunner of heart disease.

Health Bene ts of Ingredients
Avocado: nutrient rich, healthy fats, high in potassium, supports healthy blood pressure, high in ber, assists in healthy cholesterol levels, promotes eye health, may assist with arthritis symptoms.

Lime: prevents scurvy, promotes skin health, digestive aid, reduce blood sugar spikes, lowers blood pressure and cholesterol, anti-in ammatory, antioxidant, urinary tract health. 

 

Onions: contain antibiotic, antiseptic, antimicrobial and carminative properties. They’re rich in sulphur, ber, potassium, vitamins B, C and low in fat, cholesterol and sodium.

Simply Organic Ranch Dressing Powder: provides avor without toxic additives

Yogurt, sour cream or crème fraiche (organic):
Yogurt:
powerhouse of various vitamins and minerals, maintains cholesterol levels in the body and prevents ailments like hypertension, while also boosting immunity. It is good for improving the strength of bones and teeth, aids in digestion, and is valuable in skin care. Lactobacillus promotes gut health.

Sour cream/Cream fraiche (organic): nutrient rich containing calcium, ribo avin, phosphorus, vitamin B-12, protein.

Cilantro: In healthcare, most often cited as effective for detoxifying heavy metals because it binds to toxic metals and loosen them from the tissues. This is especially important for those with mercury exposure. The following are additional documented health bene ts:

May be able to help prevent cardiovascular damage;
The School of Life Science in Tamil Nadu, India, noted, after researching the activity of cilantro leaves and stem, “if used in cuisine, would be a remedy for diabetes” because of its blood-sugar lowering effect;

Strong antioxidant activity;
Has been shown to have anti-anxiety effects;
May help improve sleep quality;
Cilantro seed oil possess antioxidative properties,

consumption may decrease oxidative stress;
Research conducted by The Dental School of Piracicaba in Brazil found cilantro oil to be a newly discovered natural fungal cleansing formulation;

Demonstrated activity against several types of harmful organisms.

White pepper: digestive aid, detoxifying, antioxidant, mineral rich aiding in bone health.

(Natural Sea) Salt: Salt is essential for life and an important component in the human diet. Sodium is a nutrient that the body cannot manufacture but which is required for life itself. Sodium is easily absorbed and is active in the absorption of other nutrients in the small intestine. It helps regulate water balance, pH, and is important in nerve conduction.

Olive or Grape seed oil:
Olive oil:
widespread cardiovascular support, anti- in ammatory, possibly anti-cancer, brain health support, liver and digestive stress reducer.

Grape Seed Oil: a great source of polyphenols— avonoids, essential fatty acid—linoleic acid, vitamin E, and oligomeric proanthocyanidin. Cholesterol lowering, anti-in ammatory.

Garlic—fresh: immune booster, blood pressure aid, cholesterol lowering, high in antioxidants, reduces heavy metal toxicity.

Enjoy...not only the taste but in reaping the health benefits...

A 6-week guided Rejuvenation DETOX TeleClass is taught several times per year, it includes PowerPoints and Screen- sharing for better Health thru EducationTM, register now at www.gloriagilbere.com (look in the SLIDER for speci cs and to register)—you don’t have to download software— once you register online your acknowledgement provides a phone number to call to join the class AND a link to see my presentation live. All you do is click the link, provide your rst name and email so the system veri es you’re registered. Get inshape and begin your rejuvenation program with individualized support via our TeleClass.

BONUS: Once you participate in a Rejuvenation DETOX TeleClass, taught 3–4 times per year, you can repeat it three more times at NO CHARGE by registering with the Institute of ce at: (888) 352-8175, space is limited so rst-come, rst- serve.

Dr. Gilbère is Founder/CEO of the Institute for Wholistic Rejuvenation—after 22 years of owning/operating two health clinics in Idaho she relocated ve years ago to Gig Harbor, WA—consulting worldwide via Telephone/ Skype, and Gig Harbor. Visit her webpage at: www.gloriagilbere.com or call 888.352.8175 to schedule a consultation.

She’s an acclaimed author (18 books), syndicated talk-show host, creator of eight post- graduate courses and 1,700+ health articles. Her post-graduate Wholistic Rejuvenation courses for health professionals are accredited by international medical schools and teaching hospitals. Be sure to join her more than

101,000 readers and sign-up for her FREE Health Detective Investigative Reports, delivered to your in-box, register at www.gloriagilbere.com—look for the Health Detective Logo.  

 

Summit Pumpkin Pie & Coconut Cake (as made for the “Invisible Illness SUMMIT” in Gig Harbor, WA)

Ingredients
1 cup canned pumpkin (NOT pumpkin pie mix)

1/2 cup Gluten-free flour mix

1/2 cup sugar (can use Zero Calorie sweetener “Lakanto™” it tastes and measures exactly the same as sugar. Available from retailers online, not available locally)

1 cup evaporated milk or coconut milk for dairy-free option

1 tablespoon coconut oil, softened

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

2 eggs

Whipped topping with heavy cream – for dairy-free option, whip concentrated coconut milk (can) and sweeten with Lakanto™ to avoid sugar. I use my NutriBullet™ for this type of whipping with the flatter blade and small cup.

Directions

1. Heat oven to 350ºF. Grease 9-inch pie plate with coconut oil.

2. Stir all ingredients except whipped topping until blended. Pour into pie plate.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30

minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping.

Store covered in refrigerator to avoid drying out.
   

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