February 3, 2014
Getting Your Vitamin D?
We’ve all heard about the benefits of getting sufficient Vitamin D but are you? If you live in a part of the country devoid of sunshine in the winter as I do, it is recommended that you take a supplement. In order to know where to start it is best to have your Vitamin D level checked by your physician, a simple blood test. Most recommendations start at 800IU per day and may go up to 1200IU per day for adults.
Here is a list of foods fortified with Vitamin D that can be brought into your diet. Check with your doctor to make sure that you do not have any condition, such as kidney disease, where it would be unsafe.
- egg yolk
- milk (fortified)
- cereal (fortified)
- yogurt (fortified)
- orange juice (fortified)
For addition information on Vitamin D I refer you to my favorite experts in the field, Terry and Joe Graedon at this link:
Grief Talk with Audrey
2013 was a great year for my blog talk radio show with amazing guests sharing their stories and expert thought and advice in the areas of death and dying, grief and loss, health and healing. If you missed anyone of the shows here are the 2013 archived recordings. Don’t miss my upcoming shows, live at 8pm ET http://my.blogtalkradio.com/host/segments.aspx#/upcoming or call in at 646-200-3298 to listen and ask my guests your questions.
Hearty Healthy Black Beans
This is my go to soup from Dr. Dean Ornish when there’s little time. If I haven’t had time to soak dried beans, canned beans do just fine. Add a kale salad and it’s a hearty powerhouse.
Quick Black Bean Soup
- 1 cup diced onion
- 2-4 cloves garlic minced
- 1-1/4 cups vegetable broth
- two 15oz cans black beans
- one can 15oz diced tomatoes
- 1 cup diced peeled russet potatoes
- 1 tsp dried thyme (lemon thyme is even tastier)
- 1 teaspoon cumin 1/2 teaspoon or to taste
- Tabasco sauce
Combine onion, garlic, and 1/4 cup of the broth in a large pot. Bring to a simmer and cook until the onions are softened, about 5 minutes. Add the rest of the broth, black beans with their juice, potatoes, tomatoes, thyme, and cumin. Bring to a simmer, cover, and adjust heat to maintain a simmer. Cook about 25 minutes until the potatoes are tender. Thin soup if necessary with a little more broth. Taste and adjust seasoning. (You may wish to add some salt)
Serving size: 1-1/2 cups Calories: 164 Fat: .7g Cholesterol: 0mg Carbohydrate: 32.5g Protein: 8.6g Sodium: 578.0mg