Monday, November 15, 2010


(CNN) -- A Texas firm has recalled about 2,600 pounds of fully cooked, ready-to-eat smoked turkey breast products because they may be contaminated with bacteria that can cause a potentially fatal disease.

The products by the New Braunfels Smokehouse were distributed nationwide, including via catalog and Internet sales, the U.S. Department of Agriculture said Sunday.

The meat may be contaminated with listeria monocytogenes, the agency said.

The products subject to recall are:

-- 1-pound packages of New Braunfels Smokehouse Sliced Smoked Turkey, with the package code "2210" on the label.

-- 4- to 6-pound packages of New Braunfels Honey-Glazed Spiral Sliced Smokehouse Hickory Smoked Boneless Breast of Turkey, with the package code "2180" on the label.

-- 4- to 6-pound whole breast packages of Stegall Boneless Hickory Smoked Turkey Breast, with the package code "2210" on the label.

-- 4- to 6-pound whole breast packages of Stegall Spiral Sliced Hickory Smoked Turkey Breast, with the package codes "2180" or "2210" on the label.

Each package bears the USDA mark of inspection and the number "P-975" inside the mark of inspection.

The items were produced on August 4.


This news is disturbing for several reasons.  I've had occasion to wear mourning black on Black Friday for a couple of years now.  Saying goodbye to a loved one right after Thanksgiving is something I would not wish on anyone.  It's the worst sort of horror in the world.  Listeria-contaminated turkey has the power to spread the horror!  Hence I duplicate the announcement here.

Adding to my disgust is that this product was cooked in August!  Somehow I suspect that the label on the product does not state, "Cooked in August for your November enjoyment!"  It is not exactly what I would call "fresh" and that is stellar encouragement for cooking our own fresh, preferably organic food. 

This product bears the USDA mark of inspection!  That does not say much for the USDA, or the quality of their inspecting.  The FDA and USDA do not exactly have a stellar history of accuracy and reliability.  Their lists of errors provoke a notoriety that is very nearly unmatched.  It has reached a point for me to run the other way at speeds of an Olympic runner from anything they endorse.  That includes vaccines, medications, and animal products from factory farms.  I support my local farmers.  Their record is notably superior!

Have a happy and healthy Thanksgiving!




Sunday, November 14, 2010


Valia's Organic Recipe Collection

Salads are the classic meal choice for dieters all over the world.  It is more than a bit ironic that salads are frequently the source of fats, and fats do not necessarily have to manifest as fat!  Fats have become one of the most severely misunderstood components of the modern diet.  Animal fats have been ruled deadly.  Cholesterol has been charged and convicted of being the modern day killer of our era.  Supermarkets have been overtaken by products proclaiming that they are low fat or fat-free.  The time has come to dispel the myths.

 I strongly recommend reading The Skinny on Fats by Mary Enig, PhD and Sally Fallon.  Animal fats have been wrongly vilified, and yet vegetable oils such as corn oil, canola oil, safflower oil, sunflower oil, soybean oil, etc. have been directly connected to the explosion of cancer and cardiovascular disease in epidemic proportions.  Consequently, the only bottled oil I buy and consume is pure extra virgin olive oil.  Tropical oils like coconut oil and unrefined palm oil are not counted among the bottled here because they are not liquid while cold and they are not dangerous when used for cooking.  It is the listed oils that are genetically modified, refined, and processed, and are highest in Omega 6 which is dangerously out of proportion in the American diet, and becomes the dreaded trans-fat when heated.  I would not advocate substituting bottled vegetable oil in the place of traditional fats in any of my recipes, or in any of your food, including salad dressing.  Don't fry in it, bake with it,  cook with it.  Opt for animal fats ,  coconut  oil, or organic palm oil for those needs.

 Do not be fooled, particularly, by canola oil that is never organic despite being found in the organic section of your supermarket shelves.  It is extracted from genetically modified rapeseed, and insects do not even eat rapeseed!  Rapeseed oil has been classically used as an industrial lubricant, and to put the gloss on magazine pages. 

 Soybean oil is also revealing itself as problematic.  With rapeseed, soya, and corn topping the GMO agricultural charts, genetic modification is not the only problem.  Soy itself in an unfermented state, as it is found in soybean oil and infant formula, is revealing itself as destructive to the proper healthy function of the thyroid gland, and healthy reproductive development in children, prompting Israel to push for the eradication of soy formula. 

 Extra virgin olive oil is terrific, so long as it is pure and unadulterated.  In the US, that is not always the case, but you don't need a chemist or a laboratory to arrive at the truth about the bottle you have bought.  You only need your refrigerator.  Place the bottle of olive oil in the refrigerator overnight or during the day while you are at work, and then have a look at it.  If it has remained liquid-if it has not grown solid and pale in the bottle-then you have been tricked into buying something that is NOT 100% pure extra virgin olive oil!  If, however, you achieved success and own the real thing, leaving it at room temperature will return it to its liquid state.

 Now on to creating sensational salads.  It begins with the elimination of bottled salad dressings that have frightening ingredients lists.  Making your own is so easy, and so good for you!  Give it a try and see what you think.  Here's to your good health and happy cooking experiences!

                                                                                                 Salad Dressings

Raspberry Vinaigrette:
3 tablespoons raspberry vinegar
1 shallot, quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon dried thyme
3/4 cup extra-virgin olive oil

Place all ingredients in a clean jam jar with a lid.

Creamy Italian Dressing:
3 tablespoons apple cider vinegar
1 garlic clove, lightly crushed with the side of a knife blade, and quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 pinch crushed red pepper
2 tablespoons Parmesan
3/4 cup extra-virgin olive oil

Place all ingredients in a clean jam jar with a lid.

Italian Dressing:
1/4 cup red wine vinegar
2 garlic cloves, lightly crushed and quartered
1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil

Place all ingredients in a clean jam jar with a lid.

French dressing

Peel and finely chop 1/4 of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper.

Yogurt dressing

Put 1/3 cup of natural yogurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper.
Lemon dressing

Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper. Squeeze in the juice of 1 lemon.

Balsamic dressing

Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and freshly ground black pepper.

Put the lid on the jar and shake well.




Monday, November 8, 2010


Valia's Organic Recipe Collection

Making soup from scratch need not be difficult or labor-intensive.  It also need not be a threat to good health because it has been loaded with offensive additives and/or preservatives that neither add to its desirability as a nutritious food, nor make a positive contribution to the good health of those who eat it.   Soup is a fantastic commencement of optimal digestion, and is a wonderful choice for people who tend to eat quickly without properly and adequately chewing their food.  Finally, soup can be a fantastic beginning to a larger meal, or it can be a meal all by itself! 

We live in a time when "cooking" has become a term interchangeable with "heating" what has otherwise come out of a box or a can.  The end result is heavy consumption of monosodium glutamate (MSG), called any number of odd ingredients on the labels!  There is no denying that MSG tends to make food delicious-that was the primary reason it became so commonly used.  Unfortunately, it is also one of the two worst excitotoxins  found in food in modern times…an additive which crosses the blood-brain barrier that causes brain cells to fire off in a highly excited state until they die from a process that cannot be referred to by any name other than cell suicide!  The modern mantra that "just a little bit won't hurt" is a dangerous gamble to take!  It is also a carefully concealed gamble.  When an illness induced by excitotoxins (such as Parkinson's disease) appears, doctors won't ask about the details of the patient's diet, and even if they did, most patients would not know what additives to focus on.  Thus, the best strategy is simply not to consume the offensive ingredients to begin with!

These listed ingredients ALWAYS contain MSG

Glutamic acid
Monosodium glutamate
Calcium caseinate
Textured protein
Monopotassium glutamate
Sodium caseinate
Yeast nutrient
Yeast extract
Yeast food
Autolyzed yeast
Hydrolyzed protein (any protein that is hydrolyzed)
Hydrolyzed corn gluten
Natrium glutamate (natrium is Latin/German for sodium)

These ingredients OFTEN contain MSG or create MSG during processing.   

Malt extract
Natural pork flavoring
Citric acid
Malt flavoring
Bouillon and Broth
Natural chicken flavoring
Soy protein isolate
Natural beef flavoring
Soy sauce
Barley malt
Soy sauce extract
Whey protein concentrate
Soy protein
Whey protein
Soy protein concentrate
Whey protein isolate
Protease enzymes
Anything protein fortified
Flavors(s) & Flavoring(s)
Anything enzyme modified
Anything fermented
Natural flavor(s)
Enzymes anything
Seasonings (the word "seasonings")


The newest approach is to label hydrolyzed proteins as "pea protein", "whey protein", "corn protein", etc. If a pea, for example, were whole, it would be identified as a pea.

Calling an ingredient a protein indicates that the source has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present.

That includes "wheat protein" and "soy protein".

                                                                                                 Potato-Leek Soup


1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced  (5 maybe?)
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives (optional garnish)


Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme.  Or Fasten in a large teaball, or  tie into cheesecloth,

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and  pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some snipped chives sprinkled over the top of each bowl of soup.




Monday, November 1, 2010


Valia's Organic Recipe Collection

Appetizers are such multi-functional foods!  They can warm up the appetite before a meal.  They can serve as hors d'œuvres with drinks at a party so that guests are less likely to be hungry and become quickly intoxicated.  Quite often, they are the stars of the party in their own right.  They make terrific snacks in a time that has become frighteningly reliant on processed, crispy snacks in a bag or box that bear such negative ramifications on both the health and the waistlines of humanity. 

1.           Soy

2.           Corn

3.           Cottonseed (used in vegetable cooking oils)

4.           Canola (canola oil-also known as rapeseed oil)

5.           Sugar from sugar beets

These are the top 5 culprits in the current GMO nightmare, plentiful in the processed and pre-packaged snacks that have become the choice of convenience for people all over the world.  People who would not deliberately buy or consume anything GMO, may do so quite regularly when they purchase and eat something that relies on GMO products to manufacture it.  Consider that microwave popcorn, that bag of potato or corn chips, those bite-size candies in the candy bowl, those crackers that may be loaded with GMO goods that are not subject to regulation, even in countries that otherwise prohibit the marketing of GMO products in their unnatural "natural" state.  It is said that 75 percent of processed foods contain GM ingredients, so you'll want to avoid as many processed foods as possible.  Only time will reveal, as anti-GMO activist Jeffrey Smith points out, the extent of the unforeseen illnesses caused by GM foods.


Avoid the danger.  Make your own appetizers and snacks!


Whole Wheat Crackers

5 cups organic whole wheat flour
2 cups (16 ounces) organic whole buttermilk or yogurt
1 cup (8 ounces) unsalted butter (softened or melted)
1/2 cup (4 ounces) coconut oil (softened or melted)
1 tablespoon aluminum-free baking powder
2 teaspoons sea salt

1. Add flour and buttermilk or yogurt to bowl of stand mixer and blend until dough starts to come together.

2. Blend in butter, coconut oil, baking powder and sea salt. You may need to add a little more coconut oil or a little more flour to get the perfect texture.

3. Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.

3. Use a pizza cutter to cut the dough into squares, or a floured cookie cutter to cut into rounds.

4. Place the dough shapes close together on a lightly greased baking sheet. Bake at 350 degrees for 20-25 minutes.

5. Store in a freezer bag or airtight container.




Sunday, August 15, 2010

Valia's Organic Recipe Collection

Invite your backyard garden to "Sonic Bloom"

Perhaps you have decided to plant your own backyard garden or erect your own greenhouse in the interest of superior flavor and health benefits coming from fruits, vegetables, and herbs that you grow yourself. Who could fault you for electing to consume more wholesome produce that you have grown yourself, free of the nasty pesticides and herbicides that get sprayed on the commercially-produced variety that are subjected to dozens of applications before they make it to your market shelf and kitchen? This can be a scary undertaking to the novice gardener, and not without risk to the experienced gardener as well...until "Sonic Bloom" came along! Sonic Bloom will help to BOOST the Size, IMPROVE the Taste, INCREASE the Nutrients, EXTEND the Shelf Life, SHORTEN the Growing Seasonand MULTIPLY the Harvest of YOUR Home Garden or Farm Crops!

22 Mind-Boggling Farm and Garden Results Obtained Using Sonic Bloom

1. Strawberry yields, individual results have had increases of 300%.
2. 5 ft. alfalfa has been reported by users, with 100% increase in tonnage, 29% protein gives 30% increase in milk production.
3. Over 600 ft. Purple Passion Plant (Guinness World Record)
4. Sonic Bloom doubled the Active ingredient in Ginseng.
5. Apple yields increased 50%
6. Soybean harvest doubled.
7. Hot peppers mature 30 days sooner and produced twice as many peppers.
8. Sonic Bloom apples had 5-month shelf life.
9. Zinc content of apples increased 1750%.
10. Sonic Bloom matures tomato crop 35 days sooner and nearly doubled yield.
11. 16 foot high corn with three or four ears per stalk.
12. Accelerated growth of Black Walnut trees 300%. They are ready for sale in 20 years instead of 50 years.
13. Sonic Bloom increased sugar levels.
14. Sonic Bloom increased grape yields by 100% and sugars 2 percentage points
15. Sonic Bloom increased the size of cranberries by 66%.
16. Normally sterile tomato plant "suckers" are potted and produced tomatoes faster than from seed.
17. Blueberries were the diameter of a nickel and ripened 2 weeks sooner.
18. Cucumber plants produced 3 times as many cucumbers.
19. Sonic Bloom reduced irrigation requirements up to 55% in some cases.
20. Sonic Bloom tomatoes had a roadside, fruit stand and shelf life twice as long as untreated plants.
21. Produce buyers drove extra distances in order to buy Sonic Bloom produce because of its incredibly delicious flavor.
22. Chrysanthemum flowers doubled in quantity and mature in 4 weeks.

Sonic Bloom is a remarkable process developed on the basis that plants would "breathe" better when exposed to certain sound frequencies. Sonic Bloom consists of a sound generator or sound enhanced CD and a nutrient spray (Hence "sonic=sound, bloom= nutrients," as explained by the inventor, Dan Carlson.) The sound generator produces tones in the four to six kilohertz range, the same range as many songbirds.

Finding the right frequency was only half the battle. Finding the proper nutrient spray took an additional 15 years. Both were accomplished by the use of radioactive isotopes, which allowed Carlson to determine what frequencies provided for maximum absorption. After years of painstaking research, he determined that a nutrient spray containing a combination of 55 trace minerals, amino acids and seaweed worked best. With the use of radioactive isotopes, Carlson was able to document an increase of over 700% in nutrient absorption. This increase produces healthier plants and trees. Little, if any, pesticide is needed.

His invention has increased agricultural production around the world (he is being credited with rebounding the economy of Indonesia), and he has been nominated for a Nobel Prize. Currently, Carlson is working on his 140-acre farm near River Falls, Wisconsin, grafting and developing 128 varieties of nut trees. There are 30 years of research available for viewing.

Home & Garden Kit with Enhanced CD + Free 8oz Bottle!

The Sonic Bloom Home and Garden Kit is tailored to the home gardener, apartment dweller, condominium owner or anyone who has a love for plants. Can be used either indoors or outdoors. This contains everything for the home garden enthusiast to start and grow any size garden.

The Enhanced CD has everything you need to be successful.

It plays beautiful classical music that has embedded within the special Sonic Bloom frequencies on a regular CD player. In a computer, it gives you the 33 page spray manual which is printable, an 8 minute how to video, 14 photos of treated and untreated plants and trees and three articles about Sonic Bloom. The CD will help you know more about how to use Sonic Bloom and thus do a better job.

The kit also contains a generous 16 ounces of the special Sonic Bloom concentrated organic nutrients. There is enough concentrate to make 40 gallons of mixed spray. A huge value! The kit has a high grade one quart spray bottle, measuring device, and easy to follow instructions.
Call Dan Today! Tel: 715-338-6628
$69 + Free shpping on all orders within the UNITED STATES PRIORITY MAIL.

Mention to Dan that Valia and Kerrie from Phoenix Voyage sent you, and receive an additional 10% off! The link in the right margin will take you to the expanded product list that Dan has to offer for the larger-scale farmer (should you choose to share this phenomenal development with your favorite farm market green grocer) and the 10% discount from Phoenix Voyage will be extended to him or her as well, so long as it is asked for.

I am making plans for my next spring planting already!

Now, for a couple of recipes to delight you from this year's harvest...

Tomato-Corn Bisque

1 cup onions, chopped
¼ cup green peppers, chopped
1 teaspoon garlic, minced
1 ½ cups corn kernels
4 large tomatoes, quartered
4 cups chicken broth
1 tablespoon tomato paste
1 teaspoon chili powder
¾ teaspoon salt
1 ½ cups shredded Monterey Jack, parmesan, mozzarella, or other such cheese

Melt butter in large pot and sauté onions, peppers, and garlic until soft. Add corn and tomatoes and cook for 3 minutes before adding broth, tomato paste, and seasonings. Bring to boil and simmer for 25 minutes. Puree soup in blender or food processor, then return to pot and reheat, slowly adding cheese to melt it in.

Cream of Vegetable Soup

3 tablespoons unsalted butter
1 cup chopped onion
1 potato, peeled and diced
2 cups veg, beef, or chicken stock
1 1/2 cups steamed vegetables, i.e. carrots, broccoli, cauliflower, turnip, spinach, peas
Salt and pepper
1/2 cup heavy cream

In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream.

(A good soup to make with the veg used to make broth so that it doesn't go to waste.)

Tuesday, August 10, 2010


Valia's Organic Recipe Collection

The Special-Edition Post For the Skinny-fat, Overweight, and Obese

There is a popular misconception that is in need of prompt assassination.  
This is the notion that people who struggle with mild to severe weight issues are over-eating couch potatoes who elect to be fat, and have an enormous appetite subject to excessive eating and minimal physical movement. I have been close to many fat and obese people, and I know from personal experience that they eat no more and move no less than anyone else.  Take care before daring to contradict me.  It is only fair to warn you that the victims of your contradiction would be none other than my father, my mother, and my maternal grandmother!  If you are plagued by belly fat on an otherwise normal-sized frame, or you are overweight, or you are obese, I know your pain and I am here to help, because I also know that it is not your fault, and starving yourself dieting while exercising like a fiend is not the answer to your dilemma!

Make no mistake.  Getting thin and sexy will not be easy, but it will not involve starving, living at the gym, or taking the newest fat-burning pill.  I do not advocate any of those solutions, because they simply do not accomplish anything other than wrecking your health.  The real difficulty will come from making a lifestyle change that is particularly challenged if you live in, say, the United States or the United Kingdom. The deliberate misinformation is alarming and a sad testament to a socially irresponsible body of lawmakers, healthcare providers, and media liars!  I am unlikely to make any new friends amongst the many trying to profit off of your misfortune either.  Fat is big business!

If you are serious about slimming down, the first thing you MUST do is to promptly STOP drinking ALL diet soda sweetened with aspartame (Nutrasweet) that thrives on advertising that it is zero calories.  Then you must abandon the practice of buying "food" that claims to be lowfat or fat-free. DON'T DO IT!  Eating fat does not necessarily make you fat.  Take the time to get the skinny on fats right here, right now.  You need quality fats to help you shed fat.  Dr. Mary Enig and Sally Fallon-Morrell have dared to tell the truth on the subject, and they cite the science to support it.

The first rule of shedding that unwelcome belly and bulk is to eat breakfast!  Eat serious breakfast...not a bowl of cereal or oatmeal, or any other carb.  In fact, no carb for breakfast!  That means no pancakes, donughnuts, bagels, toast, waffles, muffins, or nutrigrain bars!  
You get energy from the meal you eat in the first hour and you'll be less hungry the rest of the day.  

Eat every three hours.  Adopt an eating plan that includes breakfast, snack, lunch, snack, dinner, snack.  Strive to include a protein each time you eat.  It can be an animal-based or vegetable-based protein.  Proteins help with fat-loss because they have the highest thermic effect.  Some ideas for proteins include:  
  • Red Meat. Beef, pork, lamb, deer, buffalo, etc.
  • Poultry. Chicken, turkey, duck, etc.
  • Fish. Tuna, salmon, sardines, mackerel, etc.
  • Eggs. Don't believe the cholesterol myths. Eat the yolk.
  • Dairy. Milk, cheese, cottage cheese, quark, yogurt, etc.
  • Beans. Black, garbanzo, hummus, kidney, fava, winged, mungo, lima, …
  • Legumes. Lentils, peas, peanuts, peanut butter, …
  • Nuts. Walnuts, almonds, pistachio, cashew, …
  • Seeds. Sesame, pumpkin, hemp, flax, …
  • Milk. Raw milk, almond milk, … (fantastic video on raw milk found here:
  • Whole Grains. Brown rice, quinoa, granola, oats, breads, …
  • Veggies. Broccoli, asparagus, spinach, kale, collard greens, …
I do not advocate soy anything as a protein source.  Soy is high in phytoestrogens, a female hormone, and excess intakes can cause infertility, cancer, heart diseases, and a wrecked thyroid!  Further, 85% of soy in America is GMO.  Avoid unfermented soy at all costs!

Eat fruits and vegetables with each meal.  Eat them in unlimited quantity.  You can eat your stomach full without gaining fat or weight. Fruits & vegetables are also full of vitamins, minerals, antioxidants and fiber which helps digestion.

Eat carbohydrates only after exercise or a workout. 70% of population is carb intolerant. and they get fat eating excess carbs. While you need carbs for energy, most people eat more than they need. Limit your carb intake to post workout only, and make an effort for the carbs to be unrefined whole grains.

Eat Healthy Fats. Healthy fats improve fat loss and health. They also satiate, digest slowly and are cheap. Eat healthy fats with every meal and avoid artificial trans -fats & margarine. Balance your fat intake.

  • Saturated Fats. Increase testosterone levels. Dietary cholesterol is not bound to blood cholesterol. Real butter, whole eggs, red meat.
  • Monounsaturated Fats. Protect against heart diseases and cancers. Extra virgin olive oil, olives, mixed nuts.
  • Polyunsaturated Fats. Increase testosterone levels, promote fat loss, decrease inflammation, … ground flax seeds, mixed nuts.

Drink plenty of high quality water-preferably mineral water or quality filtered water, not ordinary tap water, please!  Tap water in the USA is beyond awful, particularly if it is fluoridated!  If you would like to sort out your own tap at home, consider Living Water!  The new LivingWater® by Vollara™ contains revolutionary patented technology. It uses exclusive Direct Disk Ionization Technology, smart technology for a smart price. Welcome to the next generation water ionizer for a healthy body, a healthy home and a healthy life.

Not All Water Is Created Equal.

Drinking enough water isn't really enough. You have to drink the right kind of water - water that will help buffer acid, help remove toxins, and is easily absorbed by your body. You need great tasting water with antioxidant properties and proper pH levels.

Having a LivingWater is like owning a limitless supply of alkaline, ionized, healthy water. You get pH-balancing, healthy alkaline water for drinking and cooking, strong alkaline water for washing vegetables, and acidic water for cleaning. Plus, when you drink alkaline water regularly, you're helping your body to hydrate itself as well as flush out toxins and waste products. If you're trying to lose weight, you may get a boost there as well. Overall, there's no better way to help stay healthy.

Utilizing Direct Disk Ionization (DDI) Technology™, LivingWater is a revolutionary approach to water ionization. Designed by the inventor who holds the first water ionization engine patent, it does not require numerous plates or membranes. While conventional units require a low flow rate to maximize ORP (Oxidation Reduction Potential), LivingWater with Direct Disk Ionization (DDI) Technology™ can achieve the same ORP levels at a higher flow rate. The Direct Disk Ionization Technology and constant power output design produce ionized water with the least amount of electrical energy needed. Similar to a compact fluorescent lightbulb which uses less energy for the same amount of light output as an incandescent bulb, LivingWater is a more efficient use of energy than conventional plate units.

Benefits of LivingWater

•Provides acid-buffering alkaline water for drinking and cooking, right at your faucet
•Produces acidic water for cleaning without chemicals
•Generates water with excellent negative Oxidation Reduction Potential (ORP) for increased antioxidant properties
•Easily installs to your existing faucet with no special plumbing

•A patented constant power output design monitors the TDS level of the source water and automatically adjusts accordingly to maintain a constant pH level. •The LivingWater is designed to operate in low or high TDS areas, even with the TDS is in the thousands. •Accidental use of hot water will not harm the unit as there are no membranes. A unique water-cooled power supply allows for continual operation without risk of overheating. Most conventional plate ionizers can only operate for a limited period of time before they must be shut off in order to cool down. •LivingWater offers 8 different pH levels, ranging from 4.0 acidic water to 10.0 alkaline water plus a SUPER function to achieve extreme pH levels when needed. •The LivingWater features a reusable mineral port for use with common sea salt for enhanced mineralization for higher levels of pH. •An easy to read, multicolor LCD control panel keeps track of performance particulars, including total liters produced, life indicators, and pH setting. Each pH setting changes the background color of the LCD •The Living Water® is water resistant so that splashes and spills will not harm the electronics. •Easy to install with only 2 connections, water in and drain out, and LivingWater can be installed to the left or right of the sink, without any adjustments. •A unique Switching Mode Power Supply makes the LivingWater always ready for international use. The unit can be plugged into 100v, 110v, 220v or 240v without any adjustment. A country specific plug adapter is all that is needed. •Water passes through two filters before ionization occurs: ◦The first filter is a carbon and sediment filter which removes unpleasant tastes and odors from the water. ◦The second filter is a carbon and food grade calcium sulfite filter to ensure proper mineralization of the water using good calcium. ◦Filters can be easily removed and replaced with a simple twist and lock design. •LivingWater was designed for easy maintenance. The unit has an automatic cleaning cycle every 12 minutes of use. Annual cleaning can be performed at home with the port adapter and cleaning kit. •With proper care and maintenance, the LivingWater provides a longer service life than conventional plate units and features a 5-year limited warranty.

Feel free to call Chris at 330-388-8424, and mention to him that his mom sent you.  He will be delighted to help you secure a reliable system to optimize what flows from your tap at home.

Finally,  it is prudent to aim for 80%-90% or more of everything that we eat to be  whole foods.  
  • Whole Foods. Unprocessed and unrefined (or little refined) foods that come as close as possible to their natural state. Examples: fresh meat, fish, poultry, eggs, vegetables, legumes, fruits, brown rice, oats, quinoa, …
  • Processed and Refined Foods. Usually contain added sugars, white flours, trans-fats, nitrates, corn syrup, sodium and more chemicals we can often hardly pronounce. Examples: bagels, fruit bars, cereals, pizza, cookies, sausages, frozen meals, semi-prepared meals, GMO food...
You will be amazed to discover how easily the weight and fat begin to disappear.  Going "on a diet" and going hungry are not a part of this plan.  Feeling healthy and energized while you attain the body you are proud of is the primary goal.

Sensational Smoothie

2 cups plain natural yogurt with active cultures
2 ripe bananas
12 strawberries (can be fresh frozen strawberries)
a few drops vanilla extract
a little 100% fruit juice

Blend and serve with ice-a great breakfast with fruit and protein for people on the run!

Friday, July 16, 2010

Recipes To Live By: Nutritional Typing gives you the opportunity to take the test for free, and to receive a free recipe E-book and valuable menu-planning advice tailored to your needs once your nutritional type has been determined and revealed to you. That remains entirely between you and Dr. Mercola. Your password, responses, and results are private and not in any way available to the public or the administrator of this blog. gives you an opportunity to optimize your weight and health with Dr. Mercola'a Total Health Breakthrough. At last, a strategy that is not presented in a one-size-fits-all format! We are all individuals with unique needs and requirements, and you deserve to have your needs individually catered to for optimum health and for a body that you are proud to own. Say goodbye to the sweat-and-starve strategy once and for all! It does not work, and there is a better way.

Friday, July 2, 2010


Valia's Organic Recipe Collection

The flavors of a beloved restaurant without the dangers of processed ingredients

The invitation to click here  for the secret recipes from the restaurants you have come to love is expanded to include an invitation to also secure the recipes of some of the greatest 5-star restaurants in the world right here:

You are probably thinking to yourself, "Valia, why are you promoting recipes that are not necessarily organic to begin with?"  My answer is simple.  With a little background knowledge and some minor alterations, many of our favorite recipes can become organic.  Let us examine, for instance, recipes which include sugar as an ingredient.

Refined white table sugar has A LOT to answer for!  It is the primary culprit in the development of dental caries (the notorious cavity), not necessarily because it settles upon in tooth, but because it is ingested within our bodies!  It is believed to fuel and feed cancer cells.  It is public enemy #1 to people who suffer from type I and type II diabetes.  It is a huge contributor to obesity.  Consuming sugar is not a good thing.  FULL STOP.  Yet, how do we "treat" our children?  There is that coveted birthday cake each year.  Halloween is sweet-fest extraordinaire when our little darlings step out for the annual Trick-or-Treat candy accumulation.  Christmas would hardly be recognizable without the traditional Christmas cookies.  Easter baskets get filled with even more.  We send them to  school where they enjoy lunch washed down with chocolate or strawberry milk which contains as much if not more sugar than a can of soda pop.  It gets spooned on breakfast cereal, both hot and cold.  It is a staple product of dessert.

If sugar were not bad enough, along came high fructose corn syrup and artificial sweeteners like aspartame and sucralose, and they get added to everything from baked goods, fruit juice, chewing gum, to vitamins, toothpaste, and mouthwash!  Our dependence on the dangerous sweet stuff boggles the mind!  It is with utter delight that I stumbled on a way to trick the taste buds without harming the body.


Just Like Sugar® 

comprises a perfect blend of:

  • Chicory Root
  • Dietary Fiber
  • Vitamin C
  • Calcium
  • And all Natural Flavors from the peel of the Orange.

Unlike other natural sweetener products in markets today, which have a characteristic intense sweet and bitter licorice after taste, Just Like Sugar® has a proprietary formulation which tastes clean, smooth and sweet. It does not leave an after taste. "You need to try it to believe it!"

Just Like Sugar® granular composition is as sweet as regular sugar cane gram for gram and will dissolve instantly in any type of drinks, hot or cold. Just Like Sugar® tastes great in all of your cooking, baking and, foods recipes that you sprinkle sugar on such as cereal, fruits, shakes, etc…

Nutrition Facts per one hundred (100) gram serving Size are:

    • 0 Sugar
    • 0 Fat
    • 0 Cholesterol
    • 0 Sodium
    • 0 Carbohydrates
    • 0 Protein
    • and best of all-0 Calories!

It does not contain any soy, yeast, animal derivatives, No "MSG", No L-Glutamic Acid, No D-Glutamic Acid, No Aspartic Acid or preservatives; it is not fermentable and will not promote tooth decay.

Just Like Sugar® is available in a 165g (5.82oz) bottle. Note: One teaspoon of Just Like Sugar® has the same sweetening power as one teaspoon of regular cane sugar.

Just Like Sugar® is a natural alternative to harmful artificial sweeteners and will change the way you believe all Natural Sweetener products taste.

It can be found at

    Banana Nut Loaf
1 3/4 c. flour (I suggest sprouted flour)
2 t. milk
3/4 t. salt
1/2 t. baking soda
1 1/4 t. baking powder
2/3 c. sugar or Just Like Sugar
1 c. mashed ripe banana
2 eggs
1/2 c. butter
1/4 c. chopped walnuts

Combine flour, soda, baking powder, salt.  In another bowl beat together sugar and butter, add eggs one at a time and the milk; add flour mix and bananas alternately and mix until smooth, fold in nuts, turn into greased loaf pan and bake 60-65 mins. at 350 until toothpick comes out clean.  Cool 10 mins. and remove from pan.

Saturday, June 26, 2010


Valia's Organic Recipe Collection

The flavors of a beloved restaurant without the dangers of processed ingredients

The Industrial Revolution revolutionized the American diet, and much to our chagrin, it was not a change for the better.  Society has progressively grown more overweight.  Diseases that were virtually unheard of prior to the twentieth century such as cancer, heart attack, and  type-II diabetes were suddenly common, and reaching epidemic proportions.  The USA became the GMO capital of the world.  Farm animals were enslaved and incarcerated into factory jails from birth to butcher, never seeing the light of sunshine, never meeting the diets that nature intended for them.  As farmers have been put out of business, pharmaceutical companies and medical establishments are enjoying a boom of profitability like they have never known before.  Tasty has gone toxic, and I'm not going to take it anymore!

Welcome to my blog.  I am Valia.   I am a real live person, not a computer-bot.  My goal is to not only share with you the recipe secrets of the restaurants that you have grown to love, but also to share the many things I have learned about truly nutritious eating that fly in the face of modern notions about healthy eating that have no unmanipulated scientific foundation!  Not only will you find the recipes for the food you love in their original state, but you will also acquire the knowledge to alter them so that they are no longer suspicious enemies and threats in your battle against obesity, poor health, and financial preservation of your pocketbook!  

I owe a huge debt of gratitude to experts like Dr. Russell Blaylock, Dr. Joseph Mercola, Dr. David Brownstein, Sally Fallon-Morrell, Dr. Mary Enig, Dr. Andrew Weil , and many others who have dared to challenge the modern notions of what is "healthy" and what is dangerous.  My information comes from people who are not on a payroll generated by conflicts of interest, and what is truly sad is that modern medicine thrives on exactly those sorts of notions!

A great place to start is to click here:  Here you will find the secret recipes from the restaurants you have come to love and patronize, as well as a wealth of bonuses to help get you started on your quest to become a healthy culinary gourmet.

My page would not be complete today, however, if I did not offer you a couple of organic recipes to help get you started right now, as my way of saying welcome, and thank you for visiting.  It is my hope that you will bookmark my blog and continue to come back for more.  It would be my honor to continue to be a trusted assistant to your quest for weight loss, improved health, gourmet mastery, and  improved financial budgeting in your quest to feed your family.  Thank you for dropping by, please come again, and please pass the word.  

Homemade Chicken Broth

1 Chicken-3 to 4 pounds-cut into pieces
2 stalks celery-roughly chopped
1 large carrot-roughly chopped
1 large yellow onion-peeled and quartered
1 head garlic-separate into cloves and peel them
mushroom stems from 1 pound of mushrooms
1 leek-well rinsed and roughly chopped
3 bay leaves

2 sprigs fresh thyme
parsley stems from 1 bunch parsley
1 teaspoon salt (unrefined sea salt, kosher salt. or Himalayan salt)
1/2 teaspoon black peppercorns
16 cups (4 quarts or 4 liters) water
In a large stockpot, combine all of the ingredients and bring to a gentle boil.  Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface from time to time to remove any foam that forms on the surface.  

Remove from the heat and strain through a fine mesh strainer into a clean container.  Remove the meat from the bones and reserve for another use.  Reserve the vegetables for cream of vegetable soup.  Allow the broth to cool completely and refrigerate overnight.  Keep refrigerated in airtight containers, or freeze for up to two months.

    Mediterranean Chicken Salad
2 cups chicken broth
1 clove garlic, minced
1 cup uncooked quinoa or couscous
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped black olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt (unrefined sea salt, kosher salt, or Himalayan salt)
2/3 cup fresh lemon juice
1 tablespoon wine or apple cider vinegar
1/4 cup olive oil

Bring the broth and garlic to a boil in a saucepan. Stir in the quinoa or couscous, reduce heat to medium-low, cover, and simmer until  tender and the broth has been absorbed, and put the quinoa or couscous into a large bowl.Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, and salt into the quinoa or couscous. Drizzle with the lemon juice, vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.