Abstract

Cold intolerance is an inability to tolerate cold temperatures and is accompanied by symptoms including headache, shoulder discomfort, dizziness and palpitations. The current study was performed to examine whether reflexology therapy affected cold intolerance in human subjects and whether the treatment was systemically effective.

Ten female volunteer examinees with subjective feelings of cold were examined. After a 5-minute foot bath, 10 minutes of reflexology therapy was performed on their left foot. Skin temperature and blood flow were estimated before and after treatment, together with an interview concerning their feelings of cold and daily habits. In addition, how the recovery rate was affected by the application of a chilled-water load was also estimated. Along with significant increases in skin temperature and blood flow compared with pre-treatment at the bilateral points of KI-1, LR-3, and BL-60, a faster recovery after the application of the chilled-water load was also seen in the lower limbs on both sides.

From these results, we conclude that reflexology has systemic effects and is an alternative method for treating cold intolerance.

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Journal of Acupuncture and Meridian Studies. 2010 Mar;3(1):43-8

1 part sea salt
2 or 3 parts of baking soda

If the sea salt is coarse crush it before adding to the baking soda.  Mix together in a container.  Shake or stir before using.  To use: wet toothbrush apply the tooth powder and scrub.  Rinse the mouth well when done.

This mix has antiseptic properties and promotes gum health.

8 ounces extra-firm tofu
4 tablespoons extra-virgin olive oil
2 teaspoons minced or grated fresh ginger root
1 clove garlic, minced
pinch of  crushed red pepper
1 tablespoon balsamic vinegar
1 tablespoon tamari sauce
grated zest and juice of 1/2 large lemon
sea salt and black pepper to taste

1. Cut the tofu into 1/2-inch thick slabs.  Drain between several thicknesses of paper towels with a heavy plate or weight on top to press out as much water as possible.
2. In a heavy skillet, on medium heat, heat half of the oil very hot.  Add the tofu and fry until lightly browned and crisp on both sides, turning once with a wide spatula, about 5 minutes.  Drain on paper towels; reserve.  Pour off any excess oil and carefully wipe the pan with paper towels.
3. In the same skillet, heat the remaining oil over medium-low heat.  Add the ginger, garlic, and hot pepper.  Add the vinegar, tamari and 1/4 cup water; boil until reduced by half, to about 3 tablespoons liquid.  Stir in the lemon zest and juice.  Season sparingly with salt and with pepper.
4. Add the tofu steaks to the skillet, reduce the heat to low and simmer, turning once, until the steaks are hot and almost all of the marinade has been absorbed 3 to 5 minutes.
5. If desired, serve with steamed broccoli florets and brown rice.

This is a very forgiving recipe, I added nutritional yeast and sans lemon juice, still yummy.

- From The Swiss Secret to Optimal Health
by Thomas Rau, M.D. with Susan Wyler (Berkley Books, $24.95)

Nutmeat

• 2 cups walnuts
• 1 cup sun dried tomatoes, soaked 4 hours
• 1 clove garlic, minced
• 2 tablespoons (to taste) of shoyu (tamari)
• 1/4 cup of olive oil

This recipe can be prepared in a blender or food processor.  If using a blender chop the walnuts finely prior to adding to the blender and add the liquid ingredients first.  Blend.  If necessary add a small amount of water to reach the desired consistency.  If using a food processor place all of the ingredients into the food processor and blend until thoroughly combined and is your desired consistency.

Can be used as a sandwich spread or with a grain (such as brown rice) a salad and a veggie for a complete meal.  Enjoy

And here is the yummy recipe:
1 16 ounce package frozen blueberries, thawed, or 2 cups fresh blueberries
1/4 cup sugar
1/4 cup lemonade concentrate, thawed
1 1/2 cups ginger ale

1. Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool.
Puree mixture, then stir in lemonade and ginger ale. Pour in 9×9 inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.
2. Mound slush into 6 dishes; serve.
Per serving: 110 calories; 0 G Prot; 0.5G Total Fat (0G Sat. Fat); 29G Carb; 0Mg Chol; 5Mg sodium; 2G fiber; 25g Sugars.

Credit: recipe source – Vegetarian Times

Source: USDA

Here goes:

Miso & Nutritional Yeast Dressing Recipe

Ingredients:

1 Cup Oil
1 Cup Vinegar (we use Apple Cider)
1 Cup Nutritional Yeast Flakes (aka Nut Yeast)
1 Tbsp Miso (we make our own but whatever miso you have is fine)
3-5 cloves of garlic

Add ingredients to a blender and blend until smooth and creamy. Some folks like to add the oil last and drizzle it in for maximum emulsification but I think the nut yeast holds it all together just fine.

The result is a delicious thick dressing with the zip of vinegar and the bite of garlic and a rich miso and nut yeast flavor.

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Directions:

1) Preheat oven to 400 degrees F. Place skillet into the oven to heat up.

2) Coat the baking pan with Spectrum vegetable shortening. Use wax paper scoop up the shortening and coat the baking pan. Set aside.

3) Sift together all dry ingredients.

4) Pour the oil, 1 cup of the “buttermilk”, and the water into the dry ingredients and whisk to combine. The batter should be somewhat thin and puffy (i.e. the leavening agents should really be working), if not add the other 1/2 cup of “buttermilk”. I used all of the “buttermilk”

5) After stirring, note: don’t over beat the batter, pour the batter into the skillet.

6)Bake for 25-35 minutes or until a inserted toothpick comes clean.

7) Let cool for a few minutes and then carefully flip the cornbread onto a plate.

Serves: 8 Pieces
Preparation time: From start to finish about 45 minutes
Enjoy!

For all of the details, go here. Here is the recipe below.

Sesame Peanut Crusted Tofu
vegan, serves two

Ingredients:
2 cups diced tofu, extra firm
3 Tbsp creamy peanut butter
1/4 cup white sesame seeds
3 Tbsp peanut or olive oil
1 lime, juiced
3 Tbsp soy sauce
2 Tbsp water
2 Tbsp agave syrup
1 tsp red pepper flakes (or cayenne)
2 Tbsp fresh ginger, chopped
3 garlic cloves, grated or chopped
garnish: chopped cilantro and fresh chopped ginger/garlic

Instructions:

In a soup or saute pan:
Add oil, garlic, ginger, peanut butter, agave syrup, lime juice and a pinch of sesame seeds.
Saute on medium-high heat for a minute.

Tofu:
Chop into cubes or thin slices and marinate in 3-4 tbsp soy sauce soy sauce and 2 Tbsp water for five minutes (while you do the first saute above).

Add tofu to pan with the peanut mixture.
Stir/toss well over high heat for a minute to coat tofu.
Turn heat to medium.
Cover pan and allow steam and heat to cook tofu for a few minutes.
Constantly move covered pan around, to preventing burning.

Uncover pan and check for doneness of tofu. It should be fluffy from the steam and cooked through.
If the mixture looks dry, add a Tbsp of water and a tsp of soy sauce and re-cover to steam.

Once the tofu looks fluffy with a few browned edges, turn heat to medium-low.
Sprinkle in red pepper flakes and toss tofu a few times-gently.

Pour in sesame seeds. Allow the seeds to stick to tofu.
Add more or less if necessary to coat about 1/2 of the total surface area of the tofu.

Saute sesame crusted tofu for a few minutes- uncovered.
Sesame seeds should be crusted and lightly toasted.

Serve over a bed of fresh chopped cabbage or on a bed of steamed veggies and brown rice.

Garnish with garlic/ginger/cilantro.

Stack up five 8-inch flour tortillas and cut into eight wedges to make forty chips. Spread these in a single layer on two baking sheets, bake for ten to fifteen minutes at 375 degrees, or until crispy. Quick, yummy, and you avoid the likes of red dye #40.

Grape-Mint Iced Tea
1 cup mint-flavored black tea fresh mint sprigs for garnish
1 cup Concord grape juice
ice cubes (optional)

Mix the tea and juice together. Pour the tea blend over ice in 2 glasses. Garnish with fresh mint sprigs.