Book Promo: Timeless Moments – The Final Chapter

Timeless Moments – The Final Chapter

by Ruth A Casie, Lita Harris, Emma Kaye,
Nicole S. Patrick, Julie Rowe, and Hope Ramsay

In the quaint seaside town of Havenport, Rhode Island, five couples find their happily ever afters with a little help from the romance section of The

.

Introduction ~ Hope Ramsey

 

Ruth A. Casie ~ I’ll Be Home for Christmas

What does a best-selling romance author do when she’s lost her muse? Maybe a handsome stranger holds the key. Or maybe he’s her worst nightmare.

Lita Harris ~ Winter Wonderland

A college student’s future takes a new direction when she visits her aunt’s bookstore and meets a new stranger in town.

Emma Kaye ~ Baby, It’s Cold Outside

She read the spell “To Bring Forth True Love” for entertainment, not expecting a nineteenth century sailor to appear at her side. So what can she do when her soul mate shows up, but doesn’t want to stay?

Nicole S. Patrick ~  White Christmas

An unexpected connection leads a traumatized Prosecutor, and former Marine rebuilding his life, to face each day as it comes…together.

Julie Rowe ~ Merry Christmas, Baby

Marine biologist Mattie Clark is moving back to her hometown after the break-up of her marriage, but she doesn’t expect to run into her high school crush (literally) only days after returning, or to discover he’s not the smooth operator she remembers.

 

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Book Review & Bonus Recipes: Wheat Belly by Dr. William Davis

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health

by William Davis (Author), Tom Weiner (Narrator)

 

Review

‘Fascinating, compelling, and more than a little entertaining, Wheat Belly may be the most important health book of the year.’ Dana Carpender, author of 500 Low-Carb Recipes ‘Comprehensive, readable and witty… Take [Dr Davis’] advice to lose wheat from your diet and you’ll likely be paid back many times over in the form of a slimmer, healthier body and a better functioning brain.’ Dr. John Briffa BSc MB BS nutritional physician and author of Waist Disposal.

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Physician Advises: Skip the Grains But Not
the Treats This Holiday Season
Best-Selling Author Shares 2 Grain-Free Recipes

At a time when we most want to look and feel our best, we seem to do everything possible to ensure we don’t, says cardiologist Dr. William Davis.

“The weather starts to change and we reach for the pumpkin-spice cookies, cider doughnuts and beer, which launches us into processed carbohydrates season,” says Dr. Davis, author of “Wheat Belly Total Health,” (www.wheatbellyblog.com), the latest in his bestselling “Wheat Belly” series.

“They make us tired and sluggish when we especially need energy as we prepare for all the fun stuff and preparation that lead up to Thanksgiving, Christmas and Hannukah, and they cause us to gain weight, which we immediately pledge to shed come New Year’s.”  

People have been taught that the refined, processed carbohydrates in foods like white rice, white bread and traditionally baked goods are “bad carbs.” We’re told we’ll be healthier, happier and slimmer if we get stick to the “good carbs” in fruits, nuts and whole grains.

Not true, Dr. Davis says – at least in the case of grains.

“Grasses and grains like wheat are a great food source for goats, cows and the like,” he says. “But humans have a different digestive process and different nutritional needs. Grasses are not only responsible for unwanted weight gain, but also more serious conditions, including Crohn’s disease and other autoimmune and inflammatory conditions. We just weren’t meant to eat them.”

That doesn’t mean you have to do without your favorite treats during the holidays. Just make them a different way.

He offers these recipes:

•  Pumpkin Spice Muffins (makes 12):
2 cups ground almonds
1 cup chopped walnuts
1/4 cup ground golden flaxseed
Sweetener such as Truvia or stevia extract equivalent to 3/4 cup sucrose
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 teaspoon baking powder
Dash of fine sea salt
1 can (15 ounces) unsweetened pumpkin puree
1/2 cup sour cream or canned coconut milk
2 large eggs
1/4 cup walnut oil
melted coconut oil or extra-light olive oil.

Preheat the oven to 325 degrees F. Grease a 12-cup muffin tin. Stir together the almond meal, walnuts, flaxseed, sweetener, cinnamon, allspice, nutmeg, baking powder, and salt in a large bowl. Stir together the pumpkin, sour cream or coconut milk, eggs, and oil in another large bowl. Stir the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half full. Bake until a toothpick inserted in a muffin comes out dry, about 45 minutes. Cool the muffins in the pans 10 to 15 minutes, then turn out onto a rack to cool completely.

•  Wheat-free Cauliflower Mushroom Dressing:
1 ounce dried porcini mushrooms
1 pound loose ground pork sausage
3 tablespoons olive oil, divided
2 stalks celery, chopped
1 medium onion, diced
1 head cauliflower
1 green pepper, chopped
4-ounce can/jar roasted red peppers
8 ounces Portabella mushrooms, sliced
2 tablespoons ground golden flaxseed
1 teaspoon onion powder
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground tarragon
Sea salt and freshly ground black pepper.

Preheat oven to 350 degrees F. Bring approximately 12 ounces water to a boil in sauce pan. Toss in porcini mushrooms and turn heat down to maintain below boiling. Stir every couple of minutes for 20 minutes. In deep sauce pan, sauté sausage in 1 tablespoon olive oil, along with celery and onions, until sausage is cooked. Drain excess oil. Place saucepan back on low heat. Break cauliflower into small florets and add to sausage mix. Toss in drained porcini mushrooms along with approximately 4 ounces of the porcini broth, remainder of olive oil, green pepper, roasted red peppers, Portabella mushrooms and flaxseed. Add onion powder, sage, thyme, tarragon, salt and black pepper and stir. Transfer to baking dish and place in oven. Bake for 45 minutes.

About Dr. William Davis

William Davis, MD is a cardiologist and author of several books that have sold more than 2 million copies, including the No.1 New York Times bestseller “Wheat Belly.” He has appeared on major national media including the Dr. Oz Show, CBS This Morning, National Public Radio, and Live! with Kelly.. Davis has built a substantial online presence on his Wheat Belly Blog, (www.wheatbellyblog.com), with more than 300,000 visits per month. He is a graduate of the St. Louis University School of Medicine, with training in internal medicine and cardiovascular disease at the Ohio State University Hospitals. A Case Western Reserve University Hospitals, he served as Director of the Cardiovascular Fellowship and Assistant Professor of Medicine.  

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Staying Healthy During the Holidays

 

Why are the Holidays So Hazardous to Our Health?
Physician Shares Tips for Giving Your Body What It Needs
to Fight Illness

It’s a sad statistical fact: The holidays, from Christmas to New Year’s, are a treacherous time when it comes to our health.

“There’s a spike in heart attacks and other cardiac issues,” says Dr. John Young, a physician specializing in the treatment of chronic illnesses through biochemical, physiological and nutraceutical technologies, and the author of “Beyond Treatment: Discover how to build a cellular foundation to achieve optimal health,” www.YoungHealth.com.

“The incidence of pneumonia cases spikes – in both cold and warm climates. And deaths from natural causes spike. In fact, more people die of natural causes on Christmas Day than any other day of the year!”

While those numbers are well-documented, the cause(s) are not.

“Stress plays a role, particularly if your immune system is weakened,” Dr. Young says. “If you look at how most of us eat from Halloween through New Year’s, it’s easy to see how the immune system takes a beating and otherwise healthy people become more susceptible to illness during the holidays.”

It’s basic biochemistry, he says.

“We eat a lot more refined sugar, for instance, which is a carbohydrate that’s been stripped of all the vitamins, minerals and proteins that make up a complete carbohydrate,” he says. “Our bodies can’t use that, so the cells in our digestive organs work overtime, burning up a lot of energy, vitamins and minerals to digest it, and they get nothing back. So, eventually, they grow weak.”

So – can we have a little sugar, and good health, too? Dr. Young says we can.

“The occasional slice of pumpkin pie is fine as long as you’re also feeding your cells with the nutrients they need – the minerals, vitamins, good quality protein, amino acids, essential fatty acids – to stay healthy.”
He offers these tips for staying healthy through the holidays and throughout the year.

•  Get your vitamin D!
Vitamin D is actually a hormone, not a vitamin, and one of our best sources for it is sunshine. Unfortunately, many people work indoors all day, so they get little sun exposure. When they do go outside, they wear long sleeves and sunblock to protect against skin cancer. And, of course, in the wintertime, people in cold climes tend to stay inside. As a result, many of us are vitamin D deficient, and should be taking supplements.

“Vitamin D is crucial to many physiological systems, including our immune defenses,” Dr. Young says. “It helps fight bacterial and viral infections, including the flu. It supports our cardiovascular system; optimal vitamin D levels can reduce hypertension, heart attacks and stroke.

“If I feel I’m coming down with a cold, I’ll take 40,000 units of vitamin D at bedtime,” he says. “The next morning, I usually feel like a new person.”

•  Eat your protein – 1 gram for every 2.2 pounds of body weight daily.
In this country, we think a healthy diet means eating a lot of fruits and vegetables. We’ve forgotten protein, Dr. Young says.

“Our immune system is made up of proteins – our bones are 40 percent protein,” he says. “We need protein.”

When calculating your protein intake, consider: an egg has about 8 grams, and 8 ounces of fish, chicken, beef or pork have about 30 grams.

Dr. Young does not give any of his patients more than 100 grams of protein a day.

•  Get a good night’s sleep, exercise, and manage your stress.
Yup, some doctors’ orders never change. Rest, exercise and finding effective, healthy ways to cope with stress are simple ways to pamper your cells.

 “One of the many cellular benefits of exercise is that it increases the oxygen in our bloodstream. Every cell in our body requires oxygen, so consider exercise another means of feeding your cells.”

It’s also important to manage stress during the holidays. With unchecked stress, our body releases large amounts of cortisol which, among other things, suppresses the immune system.

“Take time out to meditate, listen to music, or take a walk in the woods,” Dr. Young says. “It feels good – and it’s good for you!”

About John Young, M.D.

Dr. John Young, (www.YoungHealth.com), is a medical doctor with more than 15 years’ experience working in emergency rooms and pediatric burn units. He’s the medical director of Young Foundational Health Center, specializing in treating patients with chronic diseases such as diabetes by addressing the physiological issues and not just the symptoms. He’s also medical director of Young Health Products, which incorporate the latest biochemical, physiological and Nobel Prize-winning protocols for optimal cellular nutrition. Dr. Young is the author of “Beyond Treatment.” He takes questions via a call-in conference call every Tuesday at 8:30 p.m. Eastern time. Call (760) 569-7676, access code 772967.

 

 

Healthy Eating During the Holidays

Six Tips for Quick and Convenient Healthy Eating
During the Holidays from a Holistic Chef

For many people, the holidays involve indulging in buffet tables loaded with lots of fattening, processed foods and sugary sweets.

For those of us who strive the rest of the year to eat a healthy diet while leading busy lives, it can be a challenging time. Not only are we busier than ever, we know that all those foods we usually try to avoid are going to give us indigestion, sap our energy, and pile on the pounds.

“It really isn’t hard to give yourself, your family and friends the gift of delicious, nutrient-rich meals over the holidays,” says holistic chef and certified healing foods specialist Shelley Alexander, author of “Deliciously Holistic,” (www.aharmonyhealing.com), a new, full-color cookbook featuring more than 154 of her favorite healing foods recipes and 50 pages of holistic lifestyle tips to increase energy and immunity.

“Instead of heading to the local supermarket, visit a farmers’ market, where you can buy fresh, local, seasonal and organic produce, along with other nutritious foods created by farmers and local food artisans,” she says. “You’ll have a much more enjoyable experience in addition to stocking up on all the ingredients you need to have handy. You can also find excellent choices at natural and health food stores.”

Nutrient-rich, whole foods that don’t have unnatural fillers and other additives, including seasonal, organic vegetables and fruits, wild-caught seafood, and pasture-raised, organic chicken and meats that come from well-fed, unadulterated, healthy animals, will completely nourish your body, make you feel better and ramp up your energy, she says. And you’ll find you won’t overeat, so it’s much easier to maintain your weight without counting calories.

Alexander offers six tips for quick and convenient healthy eating during the holidays.

• When shopping, check labels and avoid foods with a long list of ingredients. The best whole foods have one or just a few unprocessed or minimally processed, easily recognized ingredients, Alexander says. Among ingredients to avoid: chemicals, artificial sweeteners, high fructose corn syrup, nitrates, MSG, genetically modified ingredients and preservatives (indicated by the initials BHT, BHA, EDTA and THBQ.)

• Set aside a few hours each week to prep foods to eat in the days ahead. Cut up produce and store it in airtight containers. Lightly wash produce before using with natural vegetable wash or use one part white vinegar to three parts water. Make several homemade vinaigrettes or dressings to last all week so you can make leafy greens and vegetable salads in minutes. Clean and marinate enough meat or poultry for dinners over the next few days.

• Start your day with a green smoothie. Cut and freeze organic fresh fruit to use in green smoothies. You can also buy frozen fruit that’s already cut up. Add organic kale or spinach, coconut water or nut and seed milks plus natural sweeteners such as dates or stevia for an energy-boosting beverage.

• For your holiday dinners, plan on making at least three to four dishes that are both delicious and nutritious. Good examples are pasture-raised, wild turkey with sage and garlic, baked wild salmon with lemon and herbs, steamed greens, roasted heirloom root vegetables drizzled with balsamic glaze, pureed winter squash soups, and desserts made with seasonal fruits, spices, and healthy sweeteners like coconut sugar or raw honey.

• Invest in a dehydrator. Dehydrate fruits and vegetables and raw nuts or seeds that have been soaked in unrefined sea salt water (which removes anti-nutrients, kick-starts the germination process, and increases key vitamins), and you’ll have plenty of on-the-go snacks with a long shelf life. Dehydrators are convenient and easy to use; Alexander recommends Excalibur.

• Make batches of fermented vegetables twice a month. Alexander recommends eating fermented vegetables every day to keep your digestive system healthy. They’re loaded with probiotics – the good bacteria your intestines need. Mix a variety of organic vegetables such as carrots and celery into brine with warm filtered water, unrefined sea salt, and cultured vegetable starter or liquid whey, and mix with shredded cabbage heads. Pack the mixture into sterilized glass jars and allow the vegetables to ferment for five to seven days. Once done fermenting, store in the refrigerator for up to 6 months.

“Stick to whole, healthy foods this holiday season, and you’ll feel so good, you won’t want to go near the buffet table at your office party,” Alexander says.

About Shelley Alexander, CHFS: Shelley Alexander has enjoyed a lifelong love of delicious, locally grown, seasonal foods. She received her formal chef’s training at The Los Angeles Culinary Institute. Alexander is a holistic chef, certified healing foods specialist, cookbook author, and owner of the holistic health company, A Harmony Healing, in Los Angeles.

Dieting During the Holidays

Can Cheating on Your Diet this Holiday
Season Help You Lose Weight?

It’s hard to stick to a low-calorie diet day after day to lose weight, but new research shows you don’t have to, says Dr. Susie Rockway, a veteran nutritional and biochemical expert in the U.S. health industry.

“Recent studies show you can lose 10 to 30 pounds in eight weeks through alternate-day fasting,” she says. “Every other day, dieters in the study ate only lunch – no breakfast or dinner – between noon and 2 p.m. The following day, they could eat whatever they wanted. Not only did they not ‘gorge’ as expected on the feed days, most had an easier time sticking with it.”

Dieting is as much about the mind as it is about the body, and most people have a difficult time staying with any sort of very strict regimen, says Sebastien Hebbelinck, a 20-year-plus veteran of the nutraceutical industry.

In the alternate day fast studies conducted by Dr. Krista Varady of the University of Illinois at Chicago, participants on average consumed only 110 percent of their energy needs on feed days, Rockway says. Lunch on fast days was 400 to 500 calories for women and 500 to 600 calories for men.

Hebbelinck, the CEO of Apax Business Development, which produces the water-soluble fat-binding supplement Lineatabs (sold at GNC and www.lineatabs.com), offers these other suggestions for indulging your taste buds while losing weight or maintaining a healthy weight.

• Eat your bigger meals earlier in the day. Avoiding large meals at dinnertime is effective in helping to lose weight, particularly abdominal fat. In fact, another fasting study — presented at this year’s American Diabetes Association conference – showed that dieters who ate big meals at breakfast and lunch and skipped dinner lost more weight than participants who ate six small meals a day.  

• Don’t belly up to the buffet bar. Whether it’s a cheat meal or a cheat day, throw all those studies out the window if you gorge on huge quantities of food. Eat controlled portions of healthy, nutritious foods. You can enjoy a nice lunch with a glass of wine and even a dessert, but don’t go back for seconds and don’t order the Decadent Chocolate-for-Four if you have no plans to share!

Rockway adds the following tips based on her nutritional and biochemical expertise.

• Include plenty of fiber and water (stay hydrated!).Unlike most nutrients in foods, we don’t absorb fiber. It passes through our digestive tract, and if it’s soluble fiber, it can help us feel full since it forms viscous gels. High-fiber foods include legumes, beans, avocados, nuts, whole fruits (versus juice), and whole-grain foods such as whole wheat spaghetti. On a cheat day, you may splurge on    a higher fat hamburger or fries, which case this is the perfect time to take a fiber-rich fat-binding supplement such as Lineatabs before the meal to help prevent some of the excess fats from being absorbed. Rockway likes Lineatabs because, unlike other fat-binding supplements, it dissolves in water and is consumed as a beverage, making the fiber soluble in the stomach and immediately available to bind to fats. It then forms a viscous fiber in the small intestines to form a barrier to reduce absorption. AND you get the fluid your body needs!!

• Healthy eating: Plan meals that are higher in lean protein and lower in simple carbohydrates. This will help you avoid a sugar spike that will leave you feeling hungry soon afterward. It also stabilizes your insulin levels, and protein foods are the most satiating.  If you are satisfied after you eat, you will be less likely to snack later. Some great high-protein choices include turkey or chicken  breast, pork loin chop, tuna and salmon and whey protein shakes. Avoid foods high in simple carbs, such as syrups, soft drinks and jams.

About Dr. Susie Rockway, Ph.D., C.N.S. & Sebastien Hebbelinck

Dr. Susie Rockway, Ph.D., C.N.S., is a veteran nutritional and biochemical expert and decades-long health industry expert. Rockway has worked for multiple companies in executive capacities, including as an executive director of product development, a director of research, and a manager for science developing health and wellness products, where she communicated nutrition and new science updates to consumers. She has also designed testing strategies for clinical efficacy studies.

Sebastien Hebbelinck is an internationally recognized business entrepreneur who has been active in the nutraceutical industry for more than two decades. He is the founder and CEO of Apax Business Development, a 21-year-old company that has experienced major success in Europe with the dietary supplement Lineatabs (sold at GNC and www.lineatabs.com). The product contains Solusitan, an all-natural fat-binding complex contained in an innovative delivery system that dissolves in water, making it immediately available in the stomach to bind with fat molecules in food