Get Rid of Those Grays Naturally

Monday, August 15, 2011 by Dr. Susan Lark
While some women find their gray hair distinguished, others want to pluck every gray they see. While I personally think gray hair looks classy on a lady, I can understand why some women want to color over it.

The bad news is that hair dye has been connected to bladder cancer. In one large study, women who used permanent hair dye at least once a month were twice as likely to develop bladder cancer as those who did not. And those women who regularly used hair dye for at least 15 years had triple the risk. The chemicals in hair dyes can penetrate the skin on your scalp, enter your bloodstream, and get filtered out through your kidneys into your urine and bladder. The lining of the bladder is a very sensitive mucous membrane, and regularly exposing this membrane to the potential carcinogens in hair dye can lead to cell damage that can eventually develops into cancer.

To reduce your risk, don’t use permanent, dark colored hair dyes, which have more of the offending chemicals. Instead, consider trying other options, such as henna, semi-permanent dyes, highlights, and herb-based rinses. Some salons, like Aveda, offer dyes that have lower concentrations of certain chemicals like peroxide and ammonia. I also suggest you try foiling, as less of the dye touches your scalp. Or, visit Long Locks for some fun and interesting natural skin care recipes and hair care recipes. 

Simple Salmon-Spinach Salad

Friday, April 1, 2011 by Kimberly Day
Even though it’s April Fool’s Day, coming up with a quick, easy, and delicious meal is no joke. Most women either don’t like (or don’t have time!) to spend hours in the kitchen coming up with healthy meals night after night that won't clog your arteries or throw your hormones into upheaval.

Fortunately, there’s a simple way to get your spinach and salmon…without any muss or fuss. I call it (what else!) the Simple Salmon-Spinach Salad. Enjoy!simple salmon-spinach salad

Simple Salmon-Spinach Salad
Serves 1

1 6-ounce filet wild salmon
1 tablespoon olive oil
¼ cup pineapple, diced
1 tablespoon red onion, diced
1 teaspoon fresh cilantro, diced
1 cup fresh spinach

Grill or lightly sauté salmon in olive oil.

While it is cooking, mix pineapple with red onion and fresh cilantro. Blend well.

Place spinach on a place. Top with salmon and pineapple mixture and enjoy.

For more easy, delicious recipes, visit Dr. Lark’s Web site.

Crazy for Coconut

Tuesday, March 22, 2011 by Kimberly Day
I can’t say enough about coconuts. You have three amazing options in one complete package: crazy for coconutcoconut meat (think coconut flakes and macaroons), coconut water (the clear liquid inside a real coconut, coconut milk (created when you puree the meat with the water), and coconut oil.

This once-maligned seed (yes, seed not nut) was often passed over by fat- and calorie-counter due to concerns over saturated fat. Research has shown that the fat in coconut is actually a medium-chain triglyercide, which is a fancy way of saying that it doesn’t clog your arteries and, in fact, is quickly metabolized, giving you a great source of energy.

The reason is that half of the fatty acids in coconut is lauric acid, which is also found in breast milk. Lauric acid has been shown to promote normal brain and bone development. Plus, it contains anti-viral, anti-fungal, anti-microbial, and anti-carcinogenic.

Plus, coconut water is the perfect sports drink. I use it instead of Gatorade when training for a triathlon and half marathon. Coconut water has the same balance of electrolyte as your blood. In fact, the balance is so perfect that, during World War II, both the Americans and Japanese used coconut water (pulled directly out of the coconut) to give emergency blood plasma transfusions to wounded soldiers. 

Quick note about coconut milk: The milk should be rich and creamy, with a mild coconut taste. When you open the can, you should see the thick cream the consistency of jellied cranberries, with the thinner water at the bottom. Also, don’t buy “light” coconut milk. Not only do you lose much of the flavor, so brands have added flour or other thickener to obtain the look and feel of regular coconut milk.

Crack open a coconut and drink the water with a straw, then indulge on the creamy meat inside. Add unsweetened coconut flakes to any cookies recipe. Use coconut oil instead of vegetable oils when sautéing.

For even more great nutrition tips, visit Dr. Lark's Web site.

Coconut and Chocolate Carnivale!

Tuesday, March 22, 2011 by Kimberly Day
Okay, what's better than coconut and chocolate? Coconut and chocolate combined...with coconut and chocolate carnivale! ice cream!

No, you are not dreaming. I have mastered a delicious ice cream that not only has immune-boosting coconut and heart-healthy chocolate, but is also dairy-free, sugar-free, and exploding with taste! Enjoy!

Serves 6

1 cup unsweetened, plain almond milk
2/3 cup xylitol (can also use Truvia or Z Sweet)
1 egg, preferably free-range
1/3 cup cocoa powder (preferably Dagoba organic cocoa)
2 cups plain coconut yogurt
1 teaspoon vanilla
½ cup shredded organic, unsweetened coconut
½ cup Brazil nuts, chopped
½ cup pecans, chopped

1.    Mix milk, xylitol, and egg in saucepan.
2.    Heat slowly until thick, stirring constantly. It will look like thin pudding. Be sure not to boil.
3.    Turn off heat and add cocoa powder.
4.    Cool to room temperature.
5.    Add yogurt and vanilla and place in refrigerator for 2-3 hours.
6.    Pour mixture into ice cream maker to freeze. At the end of the freezing process, add coconut, Brazil nuts, and pecans. Place in freezer-safe container and store in freezer.

For even more delicious, healthy recipes, visit Dr. Lark's Web site.

Easy, Breezy Broccoli Salad

Friday, March 18, 2011 by Kimberly Day
This salad is my staple go-to in the summer (or any time I wish it was summer!). It is packed easy breezy broccoli saladwith cancer-fighting DIM, EFA-rich sunflower seeds, and lycopene-loaded tomatoes. Enjoy!

Broccoli Salad
Serves 4    

¾ cup nonfat mayonnaise
¼ cup erythritol
1 tablespoon white vinegar
1 large head of broccoli
1 onion, diced
4 pieces turkey bacon, cooked and crumbled
½ cup goat cheese, crumbled
½ cup baby tomatoes
¼ cup sunflower seeds

Combine mayonnaise, erythritol, and vinegar. Mix well, cover, and place in refrigerator for one to two hours.

Cut broccoli into small flowerettes. Add onion, bacon, goat cheese, tomatoes, and sunflower seeds.

Mix in dressing and serve.

For more great recipes, visit Dr. Lark’s Web site.

Easy and Delicious Cioppino Recipe

Monday, March 7, 2011 by Kimberly Day
Packed with heart-healthy omega-3s and cancer-fighting lycopene, this recipe is as good for you easy and delicious cioppinoand it is great tasting. Plus, it’s so easy, it practically makes itself!

Serves 4

8 fresh clams in shells
8 ounces bay scallops
12 ounces shrimp
1 red pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 T olive oil
14.5 ounce can diced tomatoes, undrained
1/3 cup white wine
¼ cup water
2 t dried parsley
2 T tomato paste
1 T lemon juice
½ t dried basil
½ t dried oregano
1 t sugar
¼ t salt
1/8 t red pepper

Scrub clams under cold water. Set aside.

Thaw scallops and shrimp. Rinse and dry with paper towels. Set aside.

In a large pot, cook pepper, onion, and garlic in hot oil until tender. Add in tomatoes, wine, water, parsley, tomato paste, lemon juice, basil, oregano, sugar, salt, and red pepper. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes.

Add scallops and shrimp. Cover and simmer for 10 minutes. Add clams. Bring back to boil, then reduce heat. Cover and simmer for 10 minutes or until clams open.

Discard any unopened clams and serve.

For more delicious, healthy recipes, visit Dr. Lark’s Web site.

Healthy Eating Made Easy: Thai Turbot

Tuesday, February 22, 2011 by Kimberly Day
I just got a call from my husband…his parents are coming over for dinner. Tonight.healthy eating made easy: thai turbot

I adore my in-laws, so that isn’t the problem. The issue is, well, it’s Friday. The day before I usually go to the store. So I headed to the kitchen to see what I had on hand.

I have wild turbot (a healthier version of tilapia, which is always farmed), coconut milk, several spices, and quinoa. Voila! Thai Turbot!

The coconut milk will give us all an immune boost. Paired with the inflammation-fighter curry, we’ll have a “one pot” meal that's healthy AND delicious.

Note: You can use any wild white fish for this recipe and swap the quinoa for brown rice.


Thai Turbot
Serves 4

2 teaspoons sesame oil, divided
2 garlic cloves, minced
2 teaspoons ginger, minced
1 cup red pepper, chopped
1 cup red onions, chopped
1 teaspoon curry powder
2 teaspoons curry paste
½ teaspoon ground cumin
4 teaspoons tamari sauce
1 tablespoon xylitol
22 ounces coconut milk, divided
2 tablespoons fresh cilantro, chopped
4 6-ounce turbot fillets
olive oil
3 teaspoons sesame seeds
2 cups cooked quinoa
  1. Preheat broiler.
  2. Heat 1 teaspoon of sesame oil over medium high heat.
  3. Add garlic and ginger and cook for 1-2 minutes, until fragrant.
  4. Add pepper and onion and cook 2 minutes.
  5. Stir in curry powder, paste, and cumin and cook 1 minute.
  6. Add tamari, xylitol, and coconut milk and bring to a simmer.
  7. Add cilantro and immediately remove from heat.
  8. Brush fish with remaining teaspoon of sesame oil and sprinkle with sesame seeds.
  9. Place on broiler pan brushed with olive oil and broil for 8 minutes (or until fish flakes easily).
  10. Place fish on top of quinoa and top with sauce.
  11. Serve hot.
  12. Serves 4 (each serving ½ cup quinoa, one fillet, ½ cup sauce).
Nutritional Info (per serving): Calories 302, Total fat 24 g, Cholesterol 21 mg, Sodium 488 mg, Carbs 16 g, Fiber 4 g, Protein 11 g

For even more delicious recipes, visit Dr. Lark’s Web site.

Healthy Eating Made Easy: Chicken Piccata

Tuesday, February 22, 2011 by Kimberly Day
Wednesday. Hump day. That mid-week day that signals the coming weekend. For me, it’s also healthy eating made easy: chicken piccataone of the busiest days. It’s the day that everything I didn’t get done earlier in the week seems to pile up on as I try to clear my to-do list for the weekend.

Then throw in the need for a healthy dinner and Wednesday quickly becomes “we need dinner” day.

Thankfully I have this go-to recipe in my back pocket. I almost always have chicken on hand, as well as broth and lemon juice. If you don’t have shallots, onions work just as well. Add some brown rice and steamed broccoli and you have a fantastic, healthy meal in minutes!


Chicken Piccata
Serves 4

1 tablespoon olive oil
4 4-ounce chicken breasts
¼ cup shallot, chopped
1 cup low sodium chicken broth
1 tablespoon lemon juice
1 tablespoon parsley
1 tablespoon capers
1 teaspoon lemon zest
¼ teaspoon black pepper
  1. Heat oil in large skillet over medium high heat.
  2. Add chicken breasts and cook for 8 minutes on each side, until chicken is cooked thoroughly. Remove chicken from skillet and set aside.
  3. Add shallots to skillet and cook for one minute.
  4. Add broth and lemon juice and deglaze the skillet.
  5. Stir in parsley, capers, lemon zest, and pepper. Simmer for 1-2 minutes.
  6. Add chicken back to skillet and cook for 3-5 minutes, until chicken is reheat.
  7. Serve warm.
Nutritional Info (per serving): Calories 152, Total fat 5 g, Cholesterol 53 mg, Sodium 210 mg, Carbs 3 g, Fiber trace, Protein 24 g

For even more delicious recipes, visit Dr. Lark’s Web site.

Spice Up Your Natural Weight Loss Plan

Thursday, January 13, 2011 by Susan Lark
A cornerstone of Ayurvedic medicine is that losing weight requires stoking the metabolic fire externally through physical exercise, and internally by using spices that have a “heating virya” (a flaring initial effect, like tossing fuel onto a flame) and a “pungent vipaka” (a longer, slower, post-digestive heat, like smoldering embers). This process is better known as thermogenesis. Here are two spices that can boost your natural weightloss efforts: 
  • Hot peppers. Capsaicin is the “hot” ingredient in hot peppers. Studies show that, in spite of being fed a high-fat diet, laboratory rats given supplemental capsaicin actually lost body fat and 8 percent of their starting body weight, while the rats not given capsaicin gained both weight and fat. I recommend Nature’s Way Cayenne 40,000 H.U. Take 450 mg three times daily with food.
  • Turmeric. A well-known antioxidant and anti-cancer agent, turmeric is also a traditional Ayurvedic weight-loss agent. Its active ingredient is curcumin, which studies show suppresses fat deposition in mice fed a high-fat diet. I recommend a turmeric extract standardized to 95 percent curcuminoids, which you can find at any health food store or vitamin retailer. Take 500 mg three times daily. Or, simply add this wonderful spice to your recipes! You can find many recipes that include turmeric online.
For more information and tips on improving your natural weightloss efforts, visit my Web site.

Oatmeal for Detox

Friday, January 7, 2011 by Kimberly Day
One of the keys to effective detoxification is to facilitate elimination. And, in addition to water, oatmeal for detoxfiber in another critical component of elimination facilitation.

I’ve found that making oatmeal a part of the daily diet is a delicious answer to this dilemma. Not only does the fiber help with the detox process, it also helps with appetite control, lowers cholesterol levels, reduces your risk of developing cardiovascular disease, balances estrogen levels, and enhances immune responses.

Baked Oatmeal
(Serves 6)

3 cups oatmeal
1/2 cup Truvia, stevia, or xylitol
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup plain applesauce
1 teaspoon vanilla
2 eggs
1 cup almond milk
1/2–1 cup berries
olive oil spray
  1. Preheat oven to 350ºF.
  2. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl.
  3. Stir the wet and dry ingredients together and add the berries.
  4. Spread in a 9×9 pan that has been lightly sprayed with olive oil.
  5. Bake 20–30 minutes and enjoy warm.
For more delicious recipes, visit Dr. Lark’s Web site.

Delicious Detox Quinoa Salad

Wednesday, January 5, 2011 by Kimberly Day
One of the hardest parts of detoxing is knowing what to eat. There are foods to avoid, foods to eat, it can get nuts!!!delicious detox quinoa salad

That’s why I always make sure I have this salad on hand whenever I am detoxing. It uses quinoa, a gluten-free seed from a leafy plant related to spinach.

Not only does it provide great appetite control, but the quinoa is an excellent source of protein. Plus, it also contains high levels of potassium and vitamin B2; as well as vitamins B1, B3, B6; copper; magnesium; and zinc. Use it as a side dish at dinner or as a stand-alone lunch.

Quinoa Salad
(Serves 4)
2 cups cooked quinoa
1 cup garbanzo beans
2/3 cup chopped broccoli
1/4 cup diced red onion
1/4 cup diced green bell pepper
1/2 teaspoon basil
1/2 teaspoon tarragon
3 tablespoons olive oil
Juice of 1/2 lemon
1/8 teaspoon sea salt

Combine all ingredients in a large bowl. Mix well, then chill for at least one hour before serving.

For more delicious recipes, visit Dr. Lark’s Web site.

Healthy Tailgating

Saturday, December 18, 2010 by Kimberly Day
I am heading to Pittsburgh today to see my family for the holidays. What makes this great visit Healthy Chicken Skewerseven better is that many of my family members and heading to the Steelers/Jets football game on Sunday. And, in my family, football equals food.

To make sure I not only stay on my natural weight loss plan but also bring delicious stuff to tailgate, I pulled together some of my best, and easiest, recipes. Whether you are tailgating as well or simply want some healthy recipes, both of these are sure to please.

The Orient Express

(Serves 4)

This nutty delight combines wheat-free tamari sauce (alternative to soy sauce) with inflammation-fighters ginger and cayenne pepper. I used it as a dipping sauce for chicken skewers.

1/2 cup organic almond butter
1/3 cup tamari sauce
2 tablespoons lime juice
1 tablespoon stevia or Truvia
1/2 teaspoon powdered ginger
1/8 teaspoon cayenne pepper

Warm almond butter in small saucepan over medium-low heat, stirring constantly. When slightly softened, add tamari and remaining ingredients and blend well. Remove from heat and pour into large, shallow bowl. Add meat and marinate in refrigerator for at least one hour.

Cherry-Chipotle Burger Bombshells

(Serves 4)

Definitely not for the faint of heart! This tasty recipe provides the antioxidant protection of cherries with the heat of chipotle chilies. Just one bite and you’ll be hooked! If heat isn’t your think, simply delete the chipotle chilies.

1 pound lean ground turkey
1/2 cup black cherry concentrate
1 teaspoon agave
2 teaspoons garlic, minced
2 chipotle chilies in adobo sauce, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon

Mix all ingredients in a large bowl and blend well. Shape into patties and grill until cooked through. Serve as patties or with wheat-free buns.

For more delicious recipes to compliment your natural weight loss plan, visit Dr. Lark’s Web site.

Sugar and Spice Aren’t Always Nice

Wednesday, December 8, 2010 by Kimberly Day
In case you haven’t noticed by my previous posts, baking is a big part of the holiday tradition in sugar-free holiday cookiesmy family. You cannot walk into my mother’s, grandmother’s, or my kitchen in the month of December and not smell something sweet that has just come out of the oven.

Unfortunately, the sugar and spice that often create these amazing aromas are not ideal for female hormones, and certainly don’t help when it comes to natural appetite control!

Eating large amounts of sugar, especially in a short period of time, can trigger low blood sugar. I know this sounds counterintuitive, but here’s how it works: Sugar is rapidly absorbed from the digestive tract into the circulation. In response to these elevated blood sugar levels, the pancreas secretes insulin to enable the sugar to be cleared from the bloodstream and be taken up by the cells, where it is used as a source of energy.

In response to large amounts of ingested sugar, the pancreas often overproduces insulin, which causes the blood sugar to fall too low. As a result, hypoglycemia occurs, causing an individual to feel anxious, tremulous, and jittery.

The solution? Avoid sugar, obviously. And if you do indulge, make it a treat, not a meal.

You can also try one of my sugar-free recipes, such as gingerbread or chocolate biscotti. Just remember, even though they are sugar-free, they still have calories, so don’t overindulge.

For more information on female hormones and healthy estrogen levels, visit Dr. Lark’s Web site.

Healthy Thanksgiving Desserts

Saturday, November 20, 2010 by Kimberly Day
Let’s face it. No matter how much we want to deny it, the crowning jewel of every meal is dessert. And that’s where any woman trying to adhere to a natural weight loss plan can get into trouble. All those starches and sugar play havoc with your metabolism and weight.

Fortunately, I happen to have a few tricks up my sleeve. By bringing you own dessert, you can partake of the sweet endings, with the not-so-sweet result. Just remember to bring enough to share!no crust apple pie

No Crust Apple Pie
  • 4–5 apples, peeled and sliced
  • 1 tablespoon cinnamon
  • 1 stick no-salt butter
  • 1 cup erythritol
  • 1 cup wheat-free baking mix (I like Pamela’s)
  • 1 egg, slightly beaten
  • ½ cup walnuts, chopped (optional)

Preheat oven to 350°F. Place apples in pie plate. Sprinkle with cinnamon. In small saucepan, melt butter over medium heat. Add in erythritol, baking mix, egg, and walnuts and mix well. Pour over apples and bake for 45 minutes or until toothpick comes out clean. Serve warm or room temperature.

No Crust Pumpkin Pie
  • 2 cups pureed pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/3 cup chopped walnuts, toasted

Preheat oven to 350°F. Mix pumpkin, cinnamon, salt, ginger, and cloves in medium mixing bowl. Pour into 8-inch square baking dish and bake for 20 minutes, or until pumpkin is firm. Top with walnuts and serve.

For more great recipes that won’t ruin your natural weight loss plan, visit Dr. Lark’s Web site.

Healthy Thanksgiving Side Dishes

Friday, November 19, 2010 by Kimberly Day
Continuing on my quest for healthy, low sugar, and wheat-free holiday foods that won’t wreak my natural weight loss plan, let’s turn to those pesky side dishes.

In my family, be it Thanksgiving or Christmas, turkey seems to be the protein of choice. And it’s a diet-friendly option, so I don’t worry about that. For me, it’s the amazing side dishes that always seem to send my natural appetite control for a loop.

This year, offer to bring one or two side dishes as your contribution to the meal. Not only will you be able to pitch in and help out with the cooking, but your can help your waistline as sweet potatoeswell.

Not-So-Sweet Sweet Potatoes
Makes 6 cups
  • Six large sweet potatoes, peeled and cubed (about six pounds)
  • Spray olive oil
  • 5 tablespoons honey
  • 3 tablespoons flaxseed oil
  • ½ teaspoon sea salt

Preheat oven to 375ºF. Place potatoes in a large, shallow baking dish and lightly spray with olive oil. Bake for one hour or until soft and tender, tossing occasionally. Place potatoes and remaining ingredients in a large bowl and beat with mixer until smooth. Serve warm.

Green Bean with Roasted Onions

  • 2 red onions, peeled and diced
  • 1 tablespoon olive oil
  • 2 pounds green beans, trimmed
  • 1 teaspoon dried thyme
  • 1 teaspoon dill
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard

Heat oil in small pan. Add onions and cook until tender. Place in large mixing bowl and set aside. Steam green beans until softened but with a touch of crunch and remove from heat. Add thyme, dill, vinegar, and mustard to onions and mix. Add green beans and toss well.

For more great recipes that won’t ruin your natural weight loss plan, visit Dr. Lark’s Web site.

Healthy Recipes for Thanksgiving

Friday, November 19, 2010 by Kimberly Day
I don’t know about you, but with Thanksgiving next week and the Christmas holidays shortly Cranberriesthereafter, I start to get a little panicky. I think about all the sweet and starchy foods that will be available, and I can picture my willpower (and natural weight loss plan) flying right out the window.

So, rather than relying on natural appetite control, I am opting to go with a defensive strategy: offer to bring several dishes to any large family gatherings so I can be sure there are low calorie, healthy, wheat- and sugar-free items for me to enjoy without feeling deprived or left out.

And, in case I’m not the only one out there concerned about the holidays and unwanted weight gain, I’ll share these recipes with you.

Let’s start at the beginning…of the meal that is. Both of these dishes use a perennial holiday favorite—cranberries.

Autumn Sunrise Salad
  • 1 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 1/4 cup raspberry vinegar
  • 1 teaspoon erythritol (I like the Z Sweet brand)
  • 3–4 dashes hot sauce
  • ground pepper to taste
  • 1 bag organic mixed lettuce
  • 4 ounces dried cranberries, unsweetened
  • 4 ounces sliced almonds

Mix cinnamon through pepper thoroughly in bottom of a large salad bowl. Add lettuce and toss well. Top with cranberries and almonds and serve.

Not Your Mother’s Cranberry Sauce

  • 2 teaspoons olive oil
  • 1 shallot, minced
  • 1 tablespoon chopped or pureed ginger
  • ¼ cup orange juice
  • 2 cups fresh cranberries
  • ½ cup truvia or erythritol
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon allspice

Heat oil in saucepan. Add shallots and ginger and cook until shallots are soft. Add orange juice and cook for one minute. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15–20 minutes. Should be thickened by this point. Cover and store in the refrigerator. Serve at room temperature.

For more great recipes that won’t ruin your natural weight loss plan, visit Dr. Lark’s Web site.

Best Natural Skin Care for Dry Hands--Step 5

Monday, November 15, 2010 by Susan Lark

Best Natural Skin Care for Dry Hands--Step 5

The final step in keeping your hands soft and supple during the harsh winter months is to supplement with essential fatty acids (EFAs). EFAs are known to create moister, softer, suppler skin and tissues.

To ensure that you are getting enough EFAs in your diet, eat foods rich in omega-3 fatty acids, like flaxseed oil (1–2 tablespoons per day), ground flaxseed (4–6 tablespoons per day), raw pumpkin seeds (2–3 ounces per serving) and cold-water fish, such as salmon, trout, mackerel, or halibut (3 times a week). Also be sure to include monounsaturated oils, like olive oil, avocado oil, or macadamia nut oil, in your diet. Use these oils in your salad dressing recipes and when cooking overall to help you moisturize your skin.

Finally, take at least 1,000 mg of fish oil per day.



Best Natural Skin Care for Dry Hands--Steps 2 & 3

Friday, November 12, 2010 by Susan Lark

Best Natural Skin Care for Dry Hands--Step 2
To keep your hands smooth and soft during harsh winter conditions, you should exfoliate weekly.

Exfoliating the skin on your hands helps to remove dead skin cells and can encourage the formation of undamaged new ones. There are plenty of exfoliating products on the market, but if you want to make a natural skin care recipe at home, try this:

1/4 cup brown sugar
1–2 teaspoons coconut, jojoba, avocado, or olive oil
1–2 teaspoons honey

Mix all these ingredients together and massage into your dry hands for about one minute (or less). Then add a little water and continue massaging for a minute (or less). Wash your hands, then moisturize (see below).

Best Natural Skin Care for Dry Hands--Step 3
During the wintertime, you simply need to moisturize frequently. However, I am not a fan of the chemical-laden drugstore brand moisturizers. Most of them contain petrolatum. Also known as petroleum and paraffin jelly, petrolatum is a type of mineral oil used to seal in moisture. This is the ironic part, because petrolatum actually interferes with your skin’s own moisturizing ability, leading to even more dry skin and chapping.

When you use a skin care product that contains petrolatum, you will usually find it to be very waxy. This is a sign that your skin is not absorbing the product. Instead, it just sits on top of your skin, suffocating and clogging your pores.

Fortunately, there are plenty of moisturizers that do not contain petrolatum and other questionable chemicals. Some of the best natural skin care contains shea butter, cocoa butter, aloe, and other soothing and easily absorbed ingredients from nature. Just look in your local health food store or at any of the countless online retailers that sell products with natural skin care ingredients. Some of my favorite natural beauty care products Aubrey Organics Collagen & Almond Enriching Moisturizing Lotion, Devita Tahitian Shea Butter Brulée, and 100% Pure Lemon Shea Body Butter.

Be sure to use your moisturizer after washing your hands, before and after going outside, and any other time you feel you need it.


Wrinkle Free Skin You Would Krill For

Wednesday, November 3, 2010 by Kimberly Day
Did you know that November is National Healthy Skin Month. Yep, you can’t make this stuff up.

So, in honor of great skin everywhere (and those of us who strive for great skin), I thought I’d focus on all things skin this month. I’ll share some little known natural skin care ingredients, a few natural skin care recipes, and even a few of my favorite best natural skin care products.

Let’s start with krill oil. This essential fatty acid complex is derived from tiny shrimp called Antarctic krill.

This unique marine oil is not only a rich source of omega-3, omega-6, and omega-9 fatty acids, but is also a rich source of phospholipids and naturally occurring antioxidants, including vitamins A and E and astaxanthin.

These last three nutrients give krill oil an antioxidant advantage over other “fish” oils because of its free radical-scavenging ability. In fact, the ORAC score (or antioxidant capacity) of krill oil has been shown to be 300 times greater than vitamins E or A alone and 48 times greater than other fish oil products available!

Plus, krill oil’s fatty acid and phospholipid content makes it an ideal choice for delivering moisture and hydration to the skin. A clinical study conducted with krill oil showed that supplementation with krill oil had a positive effect on skin health and appearance, helping to reduce wrinkles by improving skin hydration.

And, as an additional benefit, animal studies suggest that krill oil has photo-protective benefits when taken orally. A controlled animal study has shown that krill oil even helps to protect your skin from UV-induced skin redness!

Source Naturals makes a good krill oil product, as does Dr. Mercola. Take as directed.

For more wrinkle free skin care secrets, visit Dr. Lark’s Web site.

Wheat-Free Recipes: Dessert

Friday, October 29, 2010 by Kimberly Day
I admit it…I like my sweets. Fortunately, you can indulge your sweet tooth with these recipes without bulging your waistline!

Serves 9    

I love the smell of gingerbread almost as the taste! It makes me want to sit by the fireplace and curl up with a good book. If you really want to kick it up a notch, serve with sauted apples or pears. Enjoy!

  • ½ cup butter, softened
  • ½ cup erythritol
  • 1 egg
  • ½ cup light molasses
  • 1 ½ cups Pamela's baking mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup boiling water

Preheat oven to 350°F. Cream butter and erythritol for 30-45 seconds. Add egg and molasses and beat thoroughly. In a separate bowl, sift together baking mix, salt, baking soda, ginger, and cinnamon. Add dry ingredients to egg mixture, alternating with boiling water, until well blended. Pour mixture into a lightly greased 8x8 pan and bake for 40 minutes, or until toothpick comes out clean. Serve warm or at room temperature.

Chocolate Delight Biscotti

This is one of my favorite concoctions. The cocoa powder and dark chocolate chips give you a bit of an antioxidant boost, and then comes one-two antioxidant punch of goji berry. This Himalayan berry (also known as wolfberry) contains 19 amino acids, 21 trace minerals, and more protein than whole wheat!

  • 1/3 cup butter, softened
  • 2/3 cup erythritol
  • 1/4 cup unsweetened Dagoba cocoa powder
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 3/4 cups Pamela’s wheat-free baking mix
  • 1/2 cup unsweetened dark chocolate chips
  • 1/2 cup goji berries

Preheat oven to 375˚F. In a stand mixer or large mixing bowl, beat butter for 15 to 30 seconds. Add erythritol, cocoa powder, and baking powder and mix until well blended. Add eggs and mix well. Add baking mix one-half cup at a time. If it becomes too difficult to blend with the mixer, begin to stir by hand. Add in chocolate chips and goji berries and mix in by hand until they are evenly distributed. Divide dough in half and place on greased cookie sheet. With each half, create a “log,” then flatten the log until it is the length of the cookie sheet and about 2 inches or so high. Bake for 22-25 minutes. Watch to make sure they don’t burn. Let cool completely on a baking rack for about an hour or so.

Using a serrated knife, cut each log diagonally into ½-inch slices. Lay the slices on a separate, ungreased cookie sheet (cut side down). Turn oven down to 325˚F and bake for 7-8 minutes. Turn over and bake on the other side for an additional 7-8 minutes. Cool completely on a baking rack (about 20-30 minutes). They can be stored in an airtight container for a week or so.

For more great wheat-free recipes, visit Dr. Lark's Web site.