Bone Broth: Because Bone Health Goes Waaay Beyond Calcium


“Bone, after all, is not built on calcium alone. In fact bone is built on a scaffold of collagen… Collagen is the most abundant protein in the body, constituting between 25 and 35 percent of the body’s total protein, and needed for building healthy bones, cartilage, skin, arteries, corneas, placentas and just about every other structure in the body. Collagen production in the body slows down age and ill health, causing skin, joints and bones to become drier, less pliant, thinner and weaker. Think sagging skin, creaky joints and the brittle bones of osteoporosis.

Proline and glycine are the keys to tensile strength, resilience and water-holding capacity of healthy collagen. Although both are considered “non essential” amino acids, most people cannot manufacture enough and benefit greatly from broth and other proline and glycine rich foods. Accordingly, many top researchers believe these amino acids should be considered “conditionally essential.”

To build good bone we need collagen above all. The basic building blocks of bone are collagen fibrils that form a latticework for deposition of calcium phosphate and other minerals. The collagen cross-links are more important for whole bone strength and fracture resistance than mineral levels and patterns. Indeed, some people have bones thick with calcium and other minerals that are weak and crack under tension like unreinforced concrete.

Diabetics, for example, may suffer from poor bones, not because of low mineral density but because their collagen is damaged by the advanced glycation end products (AGEs) created when blood sugar levels are chronically high. While this is most apparent in diabetics, anyone suffering from blood sugar problems such as hypoglycemia, insulin resistance and Metabolic Syndrome will have AGEs contributing to osteopenia and osteoporosis.” Link to full article:

How to Get Rid of Acne, Pimples, and Other Skin Problems by Mark Hyman, MD


“The key to healthy skin isn’t just dealing with the symptoms — like lathering on potions and lotions, popping and pricking pimples, or taking antibiotics or strong liver-damaging medication… Good Skin Comes from the Inside Out, Not the Outside In!.. A Poor Diet is Bad for Your Skin.. Hormonal Imbalances Cause Skin Problems.. Leaky Gut and Food Allergies Cause Acne..and Stress causes acne flare-ups.” Link to full article:

Probiotic Stuffed Peppers

Optimizing health begins with the gut so eating probiotic foods regularly is key. Tempeh is one such probiotic food derived from fermented soybeans. It originates from Indonesia but can be substituted for tofu and meats in many dishes. Here I took a traditional stuffed pepper recipe and swapped beef for tempeh and white rice for brown. Healthy recipe makeovers are simple!
Makes 6 servings
2 12 oz packs of tempeh, chopped into 1/2 inch cubes
1 cup cooked brown rice*
1/2 T grass-fed butter or coconut oil
2-4 cloves garlic, minced
1 onion, chopped
6 green bell peppers
25 oz tomato sauce
1 tablespoon Worcestershire sauce (optional)
salt and pepper to taste
1/2 cup fresh italian herbs (basil, partly, oregano) or 1 T dry Italian seasoning
olive oil, 1/2 T per half pepper
*Much rice these days is contaminated with arsenic. Certain brands such as Lundberg have been found to be the purest. To minimize risk, rinse rice prior to cooking and cook rice via “pasta method”. This means to cook the rice in a lot of water and drain once cooked.
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet over medium heat, cook the onions and garlic in butter until translucent. Add the tempeh and cook for 5 minutes or until lightly browned.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
  4. In a bowl, mix the tempeh, garlic and onion mixture, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and herbs or Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 1 hour in the preheated oven until the peppers are tender.
  6. Drizzle with extra virgin olive oil before serving for oleic acid!

9 Air-Cleaning Houseplants That Are Almost Impossible to Kill


What The Bacteria In Your Gut Have To Do With Your Physical And Mental Health

“Strange but true fact: Our bodies are made of more bacteria than human cells, and the gut alone contains trillions of microbes (bacteria and fungi). In fact, it’s estimated that the body is composed of 10 times more bacteria than human cells… The National Institute of Health’s Human Microbiome Project is devoting millions of research dollars to understanding the microorganisms living within the human ecosystem. …gut bacteria can have a significant impact on the way we think, feel and behave, and also on the development of neurological conditions…  A number of diseases and disorders have been linked to abnormalities or instability in gut flora…”

As-Healthy-As-It-Gets Peanut Butter Ice Cream


I modified a classic ice cream recipe into this healthier, not-so-sickeningly sweet one. The amount of sweetener (xylitol) used can be adjusted to taste but I recommend keeping the sweetness to a minimum (1/3 to 1/2 cup). That is the key to making ice cream less addictive! No need to use low fat cream and half-and-half. By getting grass-fed, organic dairy you will be making a snack higher in healthy omega 3 and CLA fats (anti-inflammatory, brain-boosting, and obesity and cancer fighting fats). You’re going to need an ice cream maker for this one. I use a KitchenAid mixer and ice cream maker attachment.

2 1/2 cups grass-fed, organic half-and-half

8 pasture-raised egg yolks

1/3 to 1/2 cup of xylitol

2 1/2 cups grass-fed, organic whipping cream

4 teaspoons natural vanilla

1/8 teaspoons sea salt

1/2 cup natural peanut butter (aflatoxin free such as Santa Cruz Organic)

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and xylitol in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 (medium speed) and about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill throughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 20 minutes. Transfer to airtight container and store in freezer. Ice cream may be a bit soft but it will harden in the freezer.

Yield: 16 1/2 cup servings (That’s right, 1/2 cup servings! Consume in moderation!)