Yet ANOTHER Source of Cancer Prevention For You!

Wild and crazy garden!

Hello, friends! Happy late summer to you! We had some MUCH NEEDED rain this week, and my garden is growing like crazy with the added moisture. The herbs, tomatoes, onions and peppers are even more plentiful than they were! Another thing in my garden that is exploding right now is my tomatillo plant. I’ve never grown tomatillos before, but we found a plant when we were looking at tomatoes. I decided to get one to see what I thought about it. Now, I’m so glad I did! They are a delicious change from tomatoes, and I’ve made some great meals including them. I want to share what I’ve learned about tomatillos, and two different ways to utilize them in dishes.

My tomatillo plant, with little tomatillos on it!

The tomatillo is actually not a tomato, it is a vegetable from the nightshade family, and is actually related more closely to cape gooseberries. Their scientific name is Physalis philadelphica and they are a staple in Central and South America. They have a light brown husk that will eventually break off when the tomatillo is ripe. The tomatillo has a tart flavor, rather than a sweet flavor like tomatoes.

Tomatillos in their husks!

Tomatillos have high levels of dietary fiber, very few calories (approximately 11), moderate levels of vitamin C, A, K, niacin, potassium, manganese, and magnesium. They also have withanolides and flavonoids like lutein, zeaxanthin, and beta carotene.

Because tomatillos have high levels of fiber they are excellent for digestive health, as fiber can help add bulk to foods and speed their transit through the digestive tract, thereby eliminating constipation, excess gas, bloating, cramping, and even colon and gastric cancers. Fiber is also good at regulating the release of carbohydrates into the bloodstream, thereby regulating blood sugar levels, which is important for people with diabetes.

They also contain phytochemicals called withanolides, which have been directly linked to anti-cancer and antibacterial functions. Antioxidants help combat the effects of free radicals, which are the dangerous byproducts of cellular reproduction, that can kill or mutate healthy cells and turn them into cancerous cells. In addition, the vitamin A, C, and other flavonoids within tomatillos provide other cancer-protective effects, particularly lung and oral cancers.

This is what they look like once they have been peeled!

The vitamin C in tomatillos is good for the immune system and collagen production, and the vitamin A and beta carotene helps with our vision and eye health. The high nutrient, low calorie and low fat in them also help with weight loss, because they help us feel full, acquire the necessary nutrients, and reduce the chances of overeating. The niacin helps us to increase energy, and the potassium is heart healthy. Did I convince you to try them?!!

I made two sauces with my tomatillos, one in which I roasted the tomatillos, and one with raw tomatillos. They’re both easy to make, but the raw tomatillos give the sauce a bright and vibrant flavor, and the roasted tomatillos make the sauce deeper and more intensely flavored. I loved them both, and I can’t decide which one I like better so I’m sharing them both with you.

Roasted tomatillo Sauce- See the blackened bits in the sauce?! They add such a nice, smoky flavor!

Roasted Tomatillo Sauce

10 tomatillos, peeled, rinsed and cut in half
5 jalapenos, seeds and ribs removed for a milder sauce
1/2 cup of chopped onion
1/2 cup chopped cilantro
1/4 cup of water
tablespoon minced garlic
1 teaspoon salt

Preheat broiler in oven. Peel tomatillos and MAKE SURE TO RINSE THEM AFTER PEELING. Tomatillos are very sticky and must be rinsed to remove the stickiness.

Make sure you rinse them, to remove the sticky film!

Chop them in half and put them on a baking sheet with the chiles. Roast them 4 inches below a very hot broiler until darkly roasted, even blackened, about 5 minutes. Flip them over and roast the other side, 4-5 minutes more. They will be splotchy and blistered, and that’s perfect.

Looks wrong, but it’s oh so right!

In a blender or food processor, combine the tomatillos, chiles, juice from the baking sheet, cilantro, water, onion, and salt until it’s a rough puree. Serve immediately or store it in the fridge.

I served the sauce over a pork tenderloin I made in the crockpot. I added shredded Mexican cheese, and served with corn tortillas. It was smoky and yummy!

To make the sauce without roasting the tomatillos, just throw all the ingredients into the blender or food processor, and blend until coarsely pureed.

Raw tomatillo sauce, brightly colored and flavored!

The sauce is a brighter green when the tomatillos are left raw, and it has a more tart, mild vinegar flavor, but it’s still really, really good. I served it over ribeyes we had made, and added black beans on the side.

That’s all there is to it! It’s a versatile sauce, whether raw or roasted, and can be used on tacos, nachos, burritos or enchiladas, on pork, chicken, beef or seafood; really any way you can think to use it. It’s delicious and healthy too, what more could you want?!! Eating tomatillo sauce is so good for you, and will help you lead a life of vitality- with Valerie! 🙂

Roast these for optimal nutrition!

A cornucopia of tomatoes!

Hello friends! These are the “dog days” of summer, aren’t they? At least they are in Indiana. According to dictionary.com, dog days are “the sultry part of the summer, supposed to occur during the period that Sirius, the dog star, rises at the same time as the sun: now often reckoned from July 3 to August 11. A period marked by lethargy, inactivity, or indolence.” Well since most of the children are back in school, I’d say the inactivity part has passed, but the heat certainly causes me to feel a bit lethargic!

However, I have no time for lethargy because my garden is producing in full abundance right now. It is certainly not lethargic either! I have more tomatoes, peppers and onions than I know what to do with, and I am very determined not to waste one thing that comes from my garden.

So, I’ve gotten creative at different ways to utilize all of my fruits and veggies, because there are only so many sliced tomatoes you can eat before you get tired of them. I started thinking about making my own tomato sauce. However, I wanted to roast them because I thought it would add a depth of flavor that non-roasted tomato sauce would not have. I began to look around for recipes and combined a few to create my own version of roasted tomato sauce.

But here is another benefit to roasting the tomatoes to make a sauce besides taste, they are MORE NUTRITIOUS than an unroasted tomato! I’m totally serious! I didn’t know that, I only knew I liked the taste better. When tomatoes are roasted or cooked in a sauce, it helps to break down the plant cell walls, allowing us to better absorb the antioxidant lycopene. This nutrient helps safeguard our cells from environmental damage, may protect us from certain cancers, and is heart-friendly. Tomatoes do lose about 10% of their vitamin C from the cooking process, however the benefits of the increased absorption of lycopene far outweigh the loss of vitamin C. Some vegetables like peppers and broccoli are healthier when eaten raw, because cooking causes them to lose essential nutrients. This is not the case with tomatoes, as they are best for you when eaten roasted or cooked.

Now that you know how good roasted tomatoes are for you, I’m going to share my roasted tomato sauce recipe with you. It is SO AMAZING, if I do say so myself. I’m eating it right now over an Italian sausage with a piece of Colby Jack cheese melted on it. The sauce is creamy and it’s flavor can best be described as spunky! Please enjoy!

My trusty sous chef, Danielle! 🙂

Valerie’s Roasted Tomato Sauce

30 tomatoes, halved
1 cup extra virgin olive oil (EVOO)
1/2 cup chopped onions
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
2 tablespoons basil, chopped
1 tablespoon oregano, chopped
1 tablespoon rosemary, chopped
1/2 cup balsamic vinegar

Preheat the oven to 325 degrees. Take the halved tomatoes, core them, remove the seeds, and place them on 2 large sheet pans halved side up. Coring and removing the seeds is optional, and makes a more concentrated sauce. If you’re short on time, just halve the tomatoes and place them on the sheet tray. Make sure you add a half hour more to the cooking time because the tomatoes with the seeds and cores will have A LOT more juice to them, and therefore will need to cook a half hour longer. I sprayed my trays with organic olive oil cooking spray so the tomatoes wouldn’t stick, which would aid in my clean up.

Next, get a big bowl and add the rest of the ingredients to it. Microwave the bowl for 2 minutes and pour the contents equally over the tomatoes. Use your hands to make sure the oil mixture gets all over the tomatoes.

Bake the tomatoes for 2 hours (2 1/2 hours if you didn’t remove the seeds and cores). Rotate the pans halfway through the baking process. Then, turn the oven up to 400 degrees and roast them for another 30 minutes. They will turn kind of blackened but that is PERFECT. You won’t believe how wonderful your house will smell while you’re doing this.

Now you have two options, you can either use a food mill and pulverize the tomatoes that way, or use a blender or food processor to beat up the tomatoes. I started using my food mill, but I felt it was leaving too many tasty bits unused, so I switched to using my trusty Vitamix. What I did was pour all the tomatoes into my blender, and blend on medium for about 20 seconds. Then, I poured the blended tomatoes into a pot, and cooked the roasted tomato sauce until thickened, about 15 minutes. I tasted it, added a 1/2 cup of red wine, and another 1/2 teaspoon each of salt and pepper.

Here’s a cool thing, the trays will have all kinds of bits on them and you may think, “oh my goodness, clean-up will be a huge ordeal!” but fear not, dear readers, I have a great and easy clean-up method that adds to the flavor of the sauce too. Take a cup of water and microwave it for 2 minutes, pour it onto the sheet pan, and wait a minute. Then, take a spatula, scrape off the bits, and pour the water/tasty bits into the sauce. It definitely adds flavor and makes clean-up easier too! That’s a win-win, my friends!

This sauce is so versatile, you can use it on pasta, to make Italian sausage sandwiches, as a sauce for steaks, or the way I used it the other night, over my healthy chicken Italiano. I took chicken thighs, salted and peppered them, and cooked them on the stove in a little EVOO. After they were cooked through, I added a piece of prosciutto and provolone cheese to the top and cooked for another minute until the cheese melted. Then, I poured the sauce over the top and served with fresh green beans- DELIZIOSO!

You can also turn this sauce into a Mexican sauce by adding chili powder, cumin, and jalapenos, and use it on enchiladas or in a taco sauce. Another variation is that you could add croutons, and turn it into a tomato soup. This sauce is so amazing, the sky’s the limit with it. You should definitely make this sauce, and if you make something super cool with it, let me know! Remember, cooked or roasted tomatoes are healthier than uncooked tomatoes, and far more delicious too! Eating like this will help you live a life of vitality- with Valerie! 🙂

Eat this to prevent cancer and heart disease!

The family is gathered for dinner, Danielle is helping me prep the food, and life is good!

Hello, friends! I want to talk to you today about one of my FAVORITE things to eat. The greatest thing about it besides the deliciousness is how totally good it is for you. What I am referring to is…. the avocado. A simple and humble fruit, but WOW does it pack a healthy punch of nutrients and antioxidants that helps prevent all kinds of really bad illnesses. So my goal here is to tell you why you should be eating more avocados, and then show you a recipe for a scrumptious and easy avocado salad that I made the other day.

The main thing to remember about the avocado is that it is a fruit, but unlike most other fruits it contains healthy fats instead of carbohydrates. Each avocado has approximately 160 calories, 2 grams of protein and 15 grams of monounsaturated fatty acids (MUFAs). Although it has 9 grams of carbs 7 of them are fiber, which means there are only 2 net carbs, making avocados a low-carb friendly plant food.

Avocados have:

Vitamin K: 26% of the RDA.
Folate: 20% of the RDA.
Vitamin C: 17% of the RDA.
Potassium: 14% of the RDA.
Vitamin B5: 14% of the RDA.
Vitamin B6: 13% of the RDA.
Vitamin E: 10% of the RDA.
Small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).

Again, avocado is a high fat food. In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence. But they don’t just contain any fat… the majority of the fat in avocado is oleic acid. This is a monounsaturated fatty acid that is also the major component in olive oil and believed to be responsible for some of its beneficial effects. Oleic acid has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer.

When it comes to nutrients, the total amount of them is not the only thing that matters. We also need to be able to absorb them… move them from the digestive tract and into the body, where they can be used. Some nutrients are “fat soluble,” meaning that they need to be combined with fat in order to be utilized. This includes vitamins A, D, E and K… along with antioxidants like carotenoids. One study showed that adding avocado or avocado oil to either salad or salsa can increase antioxidant absorption by 2.6 to 15-fold. So… not only is avocado highly nutritious, it can dramatically increase the nutrient value of other plant foods that you are eating. This is an excellent reason to always include a healthy fat source when you eat veggies. Without it, a lot of the beneficial plant nutrients will go to waste.

From a food perspective avocados are also very versatile to cook with and to eat. Besides guacamole, which most people think of when they think about making food containing avocados, you can use them in many different dishes. I slice them on top of meat, use them in salads, slice them on top of tacos or nachos, and I love them with eggs too.

I also love the recipe I’m going to share with you today. It’s an avocado salad and the reason I like it so much is that I love guacamole, but when I eat it I find that I eat half a bag of tortilla chips and that is too many carbs and calories for me. It also has black beans in it, which ups the fiber content as well as the protein, and makes it taste even better as well. I hope you enjoy it too!

Avocado Salad

4 medium tomatoes, diced
1 bell pepper, seeded and diced
1 15 ounce can black beans, rinsed and drained
1/2 cup diced onion
2 seeded and minced jalapeno peppers
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup extra virgin olive oil (EVOO)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cayenne pepper
2 ripe avocados, seeded, peeled, and 1/2 inch diced

Add the tomatoes, pepper, beans, onion, jalapenos, and lime zest in a large bowl.

Whisk together lime juice, EVOO, salt, pepper, cayenne pepper, and pour over the vegetables. Toss well.

Carefully fold the avocados into the salad before you’re ready to serve it. Taste and add more salt and pepper if needed. That’s all there is to it!

I know you’ll love the taste of this avocado salad, it’s got the zesty punch of the lime juice and zest, combined with the creaminess of the avocados, the heat of the jalapenos, and the sweetness of the tomatoes. It’s a delicious variety of flavors! And remember, it’s super healthy for you too. Eating salads like this will help you live a life of vitality- with Valerie:)

How Does Your Garden Grow? Deliciously!

The outer edge of the garden is for my herbs, and the inside is full of vegetables! Chewie likes to sniff the herbs, as you can see!

Hello, friends! It’s a beautiful summer day here. How is it where you live? I hope it’s as gorgeous as it is here! Because we now have our forever home, I have FINALLY been able to have the vegetable and herb garden of my dreams. We decided to make raised beds so I wouldn’t have to stoop or kneel to weed or pick my veggies and herbs. Now I’m really glad we made that decision. We also decided to make the raised beds out of stone instead of wood, because stone lasts forever, and we knew we would have to replace wooden beds in 3-5 years. I actually had to make the footprint of the garden larger twice while it was being built because I didn’t want to outgrow it too soon. We used organic soil once the stone was in place, and only use organic fertilizers on it as well. We never use pesticides or any chemicals of any sort on it, as there are lots of great natural ways to prevent infestations of bugs.

This is my tomato section, you can see how tall and luscious they can get with organic fertilizer and soil!

Eventually I would like to have a massive garden, and grow veggies and herbs to sell to restaurants who are interested in providing their customers with organic, scrumptious and beautiful vegetables and herbs. For now, though, I am focusing on growing enough for our family. I am writing about this today because I want to encourage you all to grow your own vegetables and herbs. It’s astonishingly easy to do, and requires very little maintenance along the way to deliciousness. I also want to share my recipe for salsa from my home grown tomatoes, peppers, onions and cilantro.

The back side of my garden with more herbs on the outside, and the inside has veggies, veggies and more veggies!

You don’t have to use stone, or make raised beds. Making a garden is as simple as clearing a spot for it, planting vegetables, adding organic fertilizer, watering every other day, picking weeds (I used to pull weeds every day and because they’re so small and tender they literally pull out in seconds, but now that the plants are so tall and well established they have pushed the weeds out), and enjoying the bounty of your garden. If you live in an apartment or condo (or like us were renting a home), you can grow your vegetables and herbs in pots on your patio.

Ok, I admit, I already outgrew my raised garden and had to use the edge of the fenced in area to plant my melons, zucchini, and cucumbers.

The vegetables I am growing are onions, peppers, asparagus, cauliflower, cabbage, broccoli, arugula, kale, potatoes, zucchini, cucumbers, corn, and garlic. The fruit selection is strawberries, cantaloupe, tomatoes (they are a vegetable!8 different kinds!), blueberries, and watermelon. The herbs are 5 different kinds of basil, 4 different types of oregano, 6 different types of thyme, rosemary, French tarragon, lavender, 3 kinds of mint, curry, and probably a lot more that I can’t recall right now. As you can tell I love herbs!

Just outside of the fenced in area of our yard, I am growing potatoes and garlic!

One of the main advantages to growing your own over buying store bought produce is price. For example, if you buy herbs from the grocery store it can cost anywhere from $3-6, and you can use them for 1-2 meals. Buying potted herbs costs $2.5-4.00, and they can last anywhere from 8 months to indefinitely. I have rosemary and parsley in pots that I brought with me from our old house that are going on 1 1/2 years old now. They wintered inside our house, I took them outside once it got warm enough, and they are flourishing now! That’s a great return on a $4.00 investment!

Another reason for growing your own is that you can control what goes into your food. You can use organic soil, fertilizer and pesticides like I do. For me it is such a relief to know how my food is grown, and what is used in the process. In addition, store bought produce is often picked half-ripe so that it can ripen once it gets to the grocery store, causing it to not grow to its full potential of nutritional value. Home grown produce can be picked at the peak of ripeness, thereby getting the full value of every single vitamin and mineral it contains. It’s also super convenient, instead of driving to the grocery store, you can walk out into your yard, snip off some basil, pick a few tomatoes, peppers, and onions, and you are on your way to a delicious homemade tomato sauce.

So with the bounty I currently have from my garden, I made my yummy salsa the other day. It is so easy to make fresh salsa, but it’s even easier when I can go into my yard to pick the ingredients for it. I will share it with you now!

Valerie’s Fresh Garden Salsa

4-6 large tomatoes chopped into smallish pieces
1 medium size onion, finely chopped (I used two large green onions)
2 jalapenos– seeded and insides removed if you don’t like much heat, I put them in intact because we love heat in our salsa! I also used sport peppers (heat index, somewhere between bell pepper and jalapeno) and banana peppers too!
3 tablespoons fresh cilantro
1/2 cup each extra virgin olive oil and vinegar
2 tablespoons minced garlic
1 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon garlic powder

Chop tomatoes, onions, peppers and cilantro and add to large bowl.

Add extra virgin olive oil, vinegar, minced garlic, salt, pepper, and garlic powder to the bowl and mix well. Taste and add more salt and pepper as needed. It tastes really good right away, but it’s even better the longer it sits. So if you make it in advance of the time you want to serve it, and let it sit and chill in the fridge that would taste extra amazing!

And voila! The finished product! It tastes delicious and it’s so good for you too. It’s full of vitamins, minerals and antioxidants that our bodies need to be healthy. It also helps prevent all kinds of diseases like cancer and heart disease. So remember to grow your own herbs and produce, and make yummy things with that home grown produce like my salsa. It will help you live a life of vitality- with Valerie! 🙂

A Delish (and Healthy) Side Dish!

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Hello friends! I hope you’re enjoying a safe and healthy summer! It’s been crazy around here, even though the 4th has passed, we have continued to gather for cookouts. Must be due to living in our forever home- finally!

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We have 3 acres and a big pond, so we have plenty of backyard in which to enjoy these gorgeous summer evenings.

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We also like to gather around the fire pit after dinner to roast marshmallows. One last great part of our yard is my HUGE herb and vegetable garden, more on that in a later post!

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I wanted to share a GREAT side dish/salad to consume mass quantities of at your next cookout. I call it “Super Cabbage Slaw”, because it’s far more than just coleslaw. But did you know that coleslaw is really good for you? Coleslaw comes from the Dutch word Koolsla, which means “cabbage salad”. Traditionally coleslaw is made with raw, shredded cabbage and some combination of shredded carrots, jicama, raisins and other healthy ingredients. It’s usually made with a dressing of mayonnaise, or buttermilk with vinegar and spices.

Cabbage is a cruciferous vegetable along with broccoli, Brussels sprouts and cauliflower, and they are renowned for their ability to protect against cancer. Recommendations are that you eat a minimum of 1 1/2 cups of cruciferous vegetables 2-3 times a week in order to reap the best benefits from this cancer fighter. Cabbage is an excellent source of a compound called sinigrin, which is particularly effective in helping to prevent cancer of the colon, prostate, and bladder. The health benefits of cabbage are greatest when it is eaten raw, as cooking it destroys much of it’s cancer fighting compounds, which is why coleslaw is such a great way to eat cabbage.

Cabbage also is a good source of fiber, is high in vitamin C and K, and is loaded with calcium, potassium, vitamin A, vitamin B6, manganese and folate. In addition, it’s high in glutamine, which is an amino acid with anti-inflammatory properties. To top it off, cabbage is low in calories, only 50 calories per cup!

Why I call my side dish “Super cabbage slaw” because in addition to the cabbage, I make a vinaigrette as the sauce instead of a creamy dressing. The vinaigrette pickles the cabbage, which is great for the digestive system (see my previous post, “Peter Piper knew what he was talking about” https://vitalvaldecap.com/2015/07/16/peter-piper-knew-what-he-was-talking-about-heres-why-you-should-do-it-too/ ). Also, remember that extra virgin olive oil is a healthy fat (monounsaturated fatty acid or MUFA), which adds even more good health to this dish. And it tastes delicious too!

It’s super easy to make, too, so it won’t take much time away from sitting outside and celebrating these beautiful summer nights. To borrow a phrase, it’s “semi-homemade”. All you need is a bowl and a knife to make this so here we go!

Valerie’s Super Cabbage Slaw

One cabbage chopped finely or shredded (Or if you want to save time use a bag of already prepared coleslaw mix from the grocery store)
1/2 of a red onion (provides pretty color) finely chopped
1 large jalapeno (remove ribs and seeds if you don’t want a spicy slaw)
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh herbs- I used basil and chives- about a tablespoon each

First, chop the cabbage (or open the bag of already prepared mix), and add to a large bowl. Next chop the onion and jalapeno, and add to the cabbage. Then, prepare the vinaigrette.

Combine the last 6 ingredients in a smaller bowl and whisk. The last step is to add the vinaigrette to the vegetables and mix until it’s fully incorporated. Taste, and if it needs more salt, go for it.

If you are not a coleslaw person, you will like my version, I promise you. It’s crunchy, light and flavorful. This is not your grandmother’s coleslaw! Danielle and I are actually making another batch right now as we speak (or as I write) with cabbage, onions and peppers I grew in my garden. It is addictive and we really can’t get enough of it!

So try this recipe, and you’ll like it. Oh by the way, you can add whatever healthy ingredients that you enjoy eating to this super slaw; you really can’t mess it up. Eating my super cabbage slaw will help you to live a life of vitality- with Valerie! 🙂

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Colds or Flu? This is for you!

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Hello, my friends! Anyone feel like I do today? I have cold symptoms- runny nose, scratchy throat, aches, exhaustion, along with stomach virus symptoms as well. I won’t fill you in on those, just suffice to say I feel pretty miserable today! However, I’m planning to feel much better tomorrow because I have too many things to do to let this slow me down for long. How am I planning to feel better in one day, you ask? Good question, my wonderful readers! I am utilizing all of my home remedies, along with my healthy eating habits to make a (close to) full recovery. Then I thought that I probably have readers who are suffering right along side of me now who could use this advice to feel better too. Obviously check with your own physician before using these or any homeopathies or medications. I’m going to share my remedies with you so you can be up and running soon. Read on, here we go!

The strategy is 3 fold, first treat the immune system, second treat the symptoms, and third use food for minimization of symptoms and for comfort. I will discuss each area individually. I always try to choose the healthiest, most natural remedies that I can find to put in my body, because I feel it speeds up the healing time. Sometimes when using cold medicines, you can have more disturbing side effects than the symptoms you are trying to treat! So for me, natural is the best strategy, and that’s what I’m sharing with you today.

Love my Manuka honey!

Fourth Fave remedy right here!

The next most important cold remedy in my arsenal!

Transfer Factor is my family’s number one cold remedy!

First, to treat the immune system I utilize four really important products, Transfer Factor, Reboost (sometimes called oscillococcinum), 100% raw Manuka honey, and Imu-Max. All of these products help boost the immune system so that your body can heal itself. See my previous post entitled “Healing Cold Remedies” for more information about how to utilize these super amazing products.

https://vitalvaldecap.com/2014/10/24/healing-cold-remedies/

My favorite stomach remedy!

Mucolyxir is our fourth favorite remedy!

The kind of Manuka honey I currently have in my cabinet!

Last but not least!

Second, I treat my symptoms. Now, obviously it depends upon the symptom as to how it is treated. Right now I’m taking Cocculus compositum, which is a homeopathic, for my nausea and dizziness, nux vomica, also a homeopathic, for nausea, and Mucalyxir for my runny nose. If I had a stuffy nose I’d also take a nasal decongestant. The Manuka honey also helps the scratchy throat as well as the immune system so it does double duty! Follow the directions on the packaging for instructions about how to take these products. See my previous post entitled, “A Honey Of A Cure” for more info on one of my favorite natural remedies of all time, Manuka honey! You can get any of the products listed in number one and two at a good health food grocery store, as well as some wonderful organic fruits, vegetables, and proteins for number three.

https://vitalvaldecap.com/2014/09/05/a-honey-of-a-cure/

SOUP finished

Now on to the third phase of treatment, which is food. My main healthy food remedy for colds and the flu is chicken soup. I have a great recipe for chicken soup and you can see it in my past blog post entitled, “From Soup to Nuts, Soup’s Got It All!”

https://vitalvaldecap.com/2014/08/06/from-soup-to-nuts-soups-got-it-all/

Chicken soup is hot, which acts as a natural nasal decongestant, it’s full of chicken and vegetables, so it’s got protein and antioxidants that help with healing, and it’s gentle on the stomach for those with flu or stomach symptoms. It’s the thing I CRAVE when I am sick, and right now I’m definitely having a chicken soup craving. If you don’t have the energy to make your own, check out your local Vietnamese restaurant. I have one near my house called Sandra’s Rice and Noodles and they have really good chicken and rice soup. It’s almost as good as mine. 🙂 If you don’t have a Vietnamese restaurant near you, canned chicken soup has been found to be almost as good for you as homemade. Just make sure it’s organic and has minimal ingredients and processing.

EGGS2

Another food I really like when I’m sick is eggs. They are full of protein and vitamins so they help boost the immune system, and they’re pretty bland so they’re gentle on the tummy. I prefer scrambled or soft boiled eggs when I’m sick. I’ll make some scrambled eggs as soon as I am done writing. Read more about eggs in my post entitled, “An Eggceptional Protein!”

https://vitalvaldecap.com/2014/08/22/an-eggceptional-protein/

Gorgeous peppers- Peter would definitely want these, even before they’re pickled!

I heart broccoli!

The Prince, or Princess, of Vitamin C!

Of course vitamin C is critical to the immune system, so if you can tolerate it eat foods like red bell peppers, broccoli and kiwi. Read my previous post, “Beyond the Orange, Better Sources of C!” for more information. I won’t be eating those foods yet because my stomach is not ready for it. However, if yours feels good then go for it!

https://vitalvaldecap.com/2014/11/07/beyond-the-orange-better-sources-of-c/

Danz napping after her knee surgery- a very necessary nap!

Oh to be able to sleep like my children, and dogs!

Ahhhhhh, for an uninterrupted night of sleep!!

Still getting comfort from her dog, in this case our current Golden, Delilah!

Finally, and this isn’t a food source but something you definitely shouldn’t neglect, and that’s to get plenty of rest when you’re feeling flulike symptoms. As soon as I eat my scrambled eggs I’m going to lay down because rest allows the body to heal more quickly. See my blog post, “Nap Your Way To Success!” for more information about the healthy benefits of napping.

https://vitalvaldecap.com/2014/09/03/nap-your-way-to-success/

So when you’re feeling flulike symptoms make sure to first treat your immune system, second treat your symptoms, and third use healthy foods to minimize yucky cold and flu symptoms. And don’t forget to rest to let your body heal itself! Taking care of your symptoms as naturally as possible will allow you to live a life of vitality- with Valerie! 🙂

When Life Hands You Lemons….

Hello, friends! As I hear the constant banging and pounding of renovation in the new year, I thought I’d show you what’s been going on here at our casa. We moved in a few months ago and immediately started renovating the kitchen. After months of noise and dust, the kitchen is (mostly) completed. Here’s the before:

As you can see we had lots of white paint and pale cabinets. Here’s what it looks like now!

Now we’ve got grey-beige walls with espresso and grey cabinets, and white and silver quartz. I still like my pops of red and I now have a Darth Vader toaster from my dad and skulls from Dale! Much more my style!

Anyway, now we are working on the great room fireplace and the flooring on the main level. More pics to follow upon completion of those areas!

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What I really wanted to talk to you about today is something that is super exciting to me. I started growing a lemon tree on my patio in the late spring of last year. I have always wanted to have orange, grapefruit, lemon and lime trees but never thought I could actually grow them in Indiana. My significant other and I were at our local garden store and found a Meyer lemon tree. I was doubtful it would survive, but Dale said that he thought it would do well and that we should try it. Since he has the ultimate green thumb I decided to believe him, and we purchased it. We put it on the patio at our old house, and I lovingly cared for it all spring, summer and fall.

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When we moved to our forever home in October the weather had just started to turn cool, and the lemon tree had to come inside. By then it had many little, green lemons on it. We put it in a sunny place and I hoped for the best. I got busy with moving in and renovations (nightmare!), and we had to cover the lemon tree many times, along with all my other herbs and plants, to protect them from debris and paint. I kept watering it and really kind of forgot about it with so many other things going on.

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Imagine my surprise last week when I walked past my little lemon tree and saw that the tiny, baby green lemons had turned into big green lemons, and a few of them were now yellow. It had taken them so long to turn yellow I thought maybe it was never going to happen. My little lemon tree had other ideas though and now I’ve got four or five yellow ones, with more on the way. It’s actually a great analogy for life, never give up on anything in life because more progress could be happening that you can’t even see.

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We wanted to do something delicious with our first lemons so I decided to make homemade lemonade. I don’t really like lemonade because I think it’s too sweet, but Dale said he had made not-too-sweet lemonade at his grandmother’s farm when he was younger, so I decided to let him go for it.

Dale’s Grandmother’s Lemonade

Two lemons, juiced (we used my juicer but you can squeeze the lemons if you don’t have one)
Four glasses of water (regular drinking glass sized)
4 teaspoons of honey (we used wild flower honey, but we really would’ve like to use lavender or some other cool flavor of honey but we didn’t have any!)

First, you juice the lemons and then add the lemon juice with the water. Next, you add the honey and shake to combine. We put it in a bottle and shook it up. We added a few ice cubes to get it cold and then poured into glasses. We would’ve added mint for a garnish if we had any, but we will be growing some this summer to remedy that.

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That’s it, and it was AMAZING! it was absolutely the best lemonade I’ve ever had and it was good for you too, not like the processed stuff you buy from the store. I now love lemonade, well at least this version, and it’s a wonderful, healthy drink. The lemons are full of vitamin C (178% of the daily value), which helps fight infection. they contain flavonoid glycosides called esperetin and naringenin which provide radical free-radical zapping activity. Lemons are also a good source of thiamin, riboflavin, pantothenic acid, iron and magnesium. They’re an excellent source of fiber, vitamin B6, calcium, potassium, copper, folate, and potassium. The citric acid in lemons aids in digestion and helps to dissolve kidney stones, and the ascorbic acid is a natural antioxidant.

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It’s quick, it’s easy, it’s healthy and it’s delicious. What more could you want? Growing your own lemons allows you to make lemonade whenever you want, and it will help you to live a life of vitality- with Valerie!

Sick? Try these NATURAL Remedies!

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Hello, friends! Tis the season to be SICK! I have a yucky cold and it caught me quite by surprise because I seldom get sick. However, I know how to utilize my favorite natural and healthy cold remedies, some I’ve mentioned in past posts, to minimize my symptoms and support my body while it’s healing. Transfer Factor, Oscillococcinum, Immu-Max, Mucolyxir, XClear, Sambucol, I discussed all these in my previous post, “HEALING cold remedies!”, so refer to that for information on my very critical favorites for cold symptom and immune support. I thought today I would give you my home cold remedies list so when the yuck monster strikes at your house you will have these go-to’s ready to go.

Finished chicken rice soup!

Chicken soup/broth- Many studies have shown that chicken soup or chicken broth are very effective at minimizing cold symptoms and can even shorten the duration of a cold. The first thing I do when I start sneezing is to make a yummy pot of chicken soup. It tastes good and it makes me feel better too so that’s a win-win! If you just can’t make your own, go for organic canned or frozen chicken soup or broth. I add organic red pepper flakes to my chicken soup because the pepper adds immunity boosting phytochemicals and it also helps clear a stuffy nose.

The Matcha green tea I am drinking- and I highly recommend it!

2. Hot tea- Nothing helps to soothe a sore throat more than hot tea. Make sure it’s a brand that doesn’t add sugar or artificial ingredients, I use Matcha green tea or Tazo wild orange. Make sure to use filtered water to steep your tea bag in. Tea is full of antioxidants and phytochemicals so it’s full of good health.

Love my Manuka honey!

3. Raw honey/Manuka honey- Raw honey is pure, unheated, unpasteurized and unprocessed nectar from flowers. That’s the important part because it preserves all the natural vitamins, enzymes, phytonutrients, and other nutritional elements. It differs from processed commercial honey because of those reasons. Consuming LOCAL raw honey is even more important because experts believe that consuming raw honey from local sources is beneficial for treating seasonal allergies like Hay Fever, as well as asthma, and for protecting your immune system. Manuka honey is a sort of super charged version of raw honey. It is produced in New Zealand by bees that pollinate the native manuka bush. It has antibacterial, antibiotic and antioxidant properties. It’s like the superhero of honeys. Read my past post, “A Honey of a Cure” for more information on Manuka honey.

Spices like cinnamon and nutmeg add tons of flavor and are good for you too!

4. Cinnamon- Another of my favorite home remedies. One teaspoon of cinnamon has as many antioxidants as a half cup of blueberries, and cinnamon’s natural antimicrobial properties have been shown to fight strains of E. coli, as well as Candida yeast. Also, though it is technically not sweet, “sweet spices” like cinnamon, nutmeg, and ginger have been shown to boost satiety and mimic sweetness, so you are less apt to grab a doughnut or cupcake.

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5. Salsa- This one may take you by surprise but salsa is one of the most effective natural cold remedies around. It’s filled with immunity-boosting vitamin C and phytochemicals, the spiciness helps clear your stuffy nose and break up congestion.

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6. Eggs- Eggs are rich in zinc, which is an immune system booster that can get rid of cold symptoms. They contain many vitamins and antioxidants, and are considered nature’s perfect food. Read more about eggs in my post, “An Eggcellent Protein”.

So here’s how I eat when I have a cold, first I start with a cup of tea with a teaspoon of raw honey and a cinnamon stick. Next I make scrambled eggs with salsa on the side. Finally I end the day with a big bowl of my steaming and delicious chicken soup. See my previous post, “From Soup to Nuts, Soup’s Got it All” for the recipe. I know that’s not a lot of food, however when I’m sick I just can’t eat very much. I definitely make up for it once I am recovered.

Those are my home cold remedies, and I hope they give you healing and comfort should the yuck monster strike you. Using cold remedies like these will help you live a life of vitality- with Valerie!

One of the healthiest things you can eat!

Hello, friends! Well I have an abundance of tomatoes and peppers in my garden right now, and I’m always trying to think of ways to use the bounty of my garden before it goes bad. One of my absolute favorite ways to use my tomatoes and peppers is to make salsa. I make a delicious and easy salsa that my family raves about. In fact, they fight over it when I make it and it certainly doesn’t last very long in my house. The other day Jacqueline’s boyfriend texted me to ask if I had made any salsa and if so, could he come over and have some. He has eaten an entire bowl of my salsa at one sitting quite a few times! I have made it for years, and in doing so I’ve tweaked my recipe and now I think it’s perfect, but you can be the judge of that.

I have discussed the health benefits of tomatoes and peppers numerous times this summer but let’s review this.

Tomatoes have fiber, potassium, choline, folic acid, vitamin C, lycopene and beta-caratine all of which help prevent heart disease, cancer, and high blood pressure. They lower blood glucose levels, improve overall skin texture, help with depression, etc etc etc.

Peppers are full of vitamin C, capsaicin, B6, Folate, and carotenoids, which help with weight loss, controlling cholesterol, fighting against inflammatory disorders like arthritis, and lowering your risk for breast cancer and heart disease. The benefits are enormous!

Salsa also contains onions which have vitamin C and B6, folate, potassium, iron, and flavonoids quercetin and allyl disulphide. They’re anti-allergic, anti-histaminic, anti-inflammatory and antioxidant all rolled into one!
Now are you convinced that salsa is good for you? Here’s the bonus- it also TASTES GOOD! It is one of my favorite things to eat and it’s so versatile. You can put it on tacos, eggs, chicken, and steak. You’re really only limited by your imagination. Without further ado, here we go!

Valerie’s kick butt salsa

7-8 tomatoes chopped
1/2 onion chopped
4 jalapeño peppers
1/3 cup cilantro chopped
2 tablespoons minced garlic
Juice of 1/2 lime
4 teaspoons white vinegar
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper

First chop the tomatoes, peppers, onions and cilantro. Add them to a large bowl. If you want a mild salsa remove the seeds and ribs from the jalapeños, but I left them in because we like a medium salsa.

Add the garlic to the bowl with the tomatoes, peppers, onions and cilantro. Squeeze half a lime into the bowl. Add the garlic, vinegar and olive oil. Finally, add the salt and pepper and mix to combine all the ingredients. Taste and add more salt and pepper as needed.

I like a rough chopped salsa, but if you life a smoother salsa you can always give it a quick mix in the blender to smooth it out a bit.

That’s all there is to it! It’s healthy, easy and delicious! I’m eating it right now actually and it really is very tasty. If you try it, let me know how you like it. Eating food like this will help you live a healthy life, and a life of vitality-with Valerie!

Four Reasons I’m Zealous about Zucchini!

Gorgeous, grilled zucchini!

My new love these days is zucchini. It’s a vegetable I haven’t been all that excited about in the past, but lately it’s been calling my name! I’ve been cooking with it and trying new recipes for my family. Now we are all loving zucchini. My favorite new zucchini dish that I’m sharing with you today is a recipe for lasagna made with zucchini instead of pasta noodles. The advantage is that with the zucchini replacing pasta, there are much fewer carbs in this dish. Remember that carbs turn into sugar in your body and cause weight gain and other illnesses like cancer, heart disease and a whole host of other awful things. Also, replacing the super carby pasta with a cool vegetable like zucchini means gaining lots of nutritional advantages which I will highlight for you next. Last, I will share my zucchini lasagna recipe with you.

1. Nutrition– Zucchini and all summer squash is 95% water, which is naturally low in calories (33 for a medium zucchini), a gram of protein and less than a gram of fat. It has 6 grams of carbohydrates but two of them are fiber, this makes it a low glycemic food which will not spike blood sugar, but will instead provide a steady source of glucose to your system.

2. Vitamins– Zucchini is a great source of two antioxidant vitamins which help boost immunity and supports healthy aging, 35 milligrams of vitamin C (between 39-46% RDA for adults) and 392 IU of vitamin A (13-27%).

3. Potassium– One of the main electrolytes in your body needed in proper balance (2 to 1) with sodium . The typical American diet tends to be very high in sodium which throws the balance off and leads to high blood pressure. A medium zucchini has 512 mg of potassium, or 11% of your daily needs.

4. Very versatile vegetable– Raw zucchini gives an extra crunch to salads, It can be cut into strips or rounds for dipping in hummus. It’s great in stir fries and soups. Also, who doesn’t love zucchini bread or muffins? I definitely do! In about a month, they will be abundant in backyard gardens, so you’ll have plenty of this veggie to work with soon.

Delicious, nutritious zucchini lasagna!

Zucchini Lasagna

1 LB ground beef
1 1/4 teaspoons salt
1 teaspoon olive oil
1/2 large onion, chopped
3 tsp minced garlic
1 28 oz can crushed tomatoes
2 tbs chopped fresh basil
Freshly ground black pepper
3 medium zucchini
Cooking spray
1 1/2 cups ricotta cheese
1/4 cup grated parmesan cheese
1 large egg
4 cups shredded mozzarella cheese

Slice and salt your zucchini first!

The first thing you want to do is thinly slice your zucchini lengthwise with a mandolin. If you don’t have a mandolin (I don’t) slice it as best as you can. Lightly salt the zucchini and set aside for 15 minutes to get as much of the water out of it as you can. Then blot with paper towels.

Brown your ground beef!

In a large pot, sauté the onions and garlic in the olive oil, and then add the ground beef and brown. Add the tomatoes, basil, 1/4 teaspoon of salt, and pepper to taste. Reduce heat to low, cover and simmer, stirring occasionally for 25 minutes.

Gotta grate the cheese, please!

In a medium bowl, combine the ricotta, Parmesan, mozzarella and egg.

Grill the zucchini and start the layering of the lasagna!

Now, preheat the oven to 375 degrees, spray your baking dish with nonstick cooking spray, grill the zucchini for 2 minutes each side to make it less soft, and start layering the lasagna. Spread 1/3 of the meat sauce, 1/3 of the zucchini, and 1/3 of the cheese mixture. Then, 1/3 zucchini, 1/3 cheese, 1/3 meat sauce and repeat one more time until the pan is full. Cover with foil.

Ready for the oven!

Bake for 30 minutes, then remove the foil, and bake 20 more minutes uncovered. Add some more grated parmesan to the top and bake for 10 more minutes. Let stand 5-10 minutes and serve.

Beautiful piece of lasagna!

Ladies and gentlemen, let me tell you that it was DELICIOUS! in fact, my family ate it in 1 sitting! They kept going back at it like savages until it was gone. According to my calculations one slice is 300 calories, compared to 400 calories for a slice of regular lasagna. And the health benefits are by far greater than the caloric savings as I mentioned above. It’s a win-win, my friends! Try it and let me know how you like it! Eating foods like this will help you live a life of vitality- with Valerie!

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Vitality with Valerie

Sharing the importance of living a joyful and healthy lifestyle!

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Four Reasons I’m Zealous about Zucchini!

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