RENU 28 – ASEA for Topical Use & Skin Care

Source: RENU 28 – ASEA for Topical Use & Skin Care

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Mock Mince Pie (vegan)

Memories of holiday parties growing up? Mine include jello molded salads, twice-baked potatoes, deviled eggs, eggnog and mince meat pie.

I wanted to make a vegetarian/vegan mince pie. I loved that pie, and I love this one! So rich and classic!

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Here is the recipe I use. It’s delicious!!

Mock Mince Pie

(One 9″ pie)

  • Vegan pie crust for a double crust pie
  • 1-1/2 cup raisins, chopped
  • 4 medium apples, chopped
  • 1/3 cup apple juice
  • 1 orange (finely grate the peel, then juice)
  • 3/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • (optional 1/2 tsp rum extract)

Simmer together the raisins, apples, peel and juice until apples and very soft. Stir in sugar, cinnamon, cloves.

Pour into the unbaked pie shell while hot. Top with crust or lattice. Bake immediately in preheated 425 degree oven for 40 minutes or until crust is golden.

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Serve warm or at room temperature. Great topped with vanilla ice cream.

Filling can be kept for several days if you want to make it in advance.

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Happy holidays!

 

The Science of Redox Signaling

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The ability of human cells to perceive and correctly respond to their micro-environment is the basis of growth and development, tissue repair, and immunity. Errors in cellular information processing are responsible for diseases such as cancer, autoimmune disorders, diabetes. Redox signaling molecules are among the messenger molecules at the core of this cellular information network.

Redox signaling is cutting edge science that is being studied at university and government levels all over the world.

The “Nobel Prize in Physiology or Medicine” in 1998 heralded this exploding new field: redox biochemistry and the study of signaling molecules.

Reactive Oxygen Species Redox Signaling Molecules are produced within the mitochondria of our cells and support virtually every major body system and function. They are messenger molecules that detect problem areas in the body and address them with repair and replacement of damaged cells. They help reduce the oxidative stress that underlies most health problems.

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Imbalances or deficiencies in our supply of these signaling molecules result in failing health, immune weakness, accelerated aging and cellular damage. Our cells produce fewer and fewer as we age and are exposed to environmental stress. Exercise helps increase our supply.

Go to https://scholar.google.com/ and search “redox signaling molecules”. You will see over 460,000 scholarly articles and research papers.

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ASEA & RENU 28 are advanced products that are BioAgilytix Certified to contain trillions of these molecules in balanced, bio-active form for supplementation.

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Some of the studies on ASEA products can be found here: ASEA Science

Understanding the Redox Basis of Various Illnesses  http://www.theredoxdoc.com/

Vegetarian Thanksgiving Menu – & Main Dish Stuffing Recipe

For decades, I’ve been enjoying a vegetarian meal for Thanksgiving. Here is an example from 2014. A “traditional” feel – just without a bird’s body as a centerpiece.

Vegetarian Thanksgiving Menu:

  • Radha’s Main Dish Stuffing (recipe below)* w/ Vegetarian Gravy
  • Mashed Potatoes w/ Vegetarian Gravy
  • Pearl Onions, baked in Cream Sauce
  • Broccolini, steamed, with lemon butter
  • Sauteed Portabello Mushrooms
  • Baked Macaroni & Cheese
  • Cranberry Sauce
  • Celery stuffed with Home-Made Pimento Cheese
  • Cucumbers & Cherry Tomatoes with Fresh Dill & vinaigrette
  • Pumpkin Pie & Whipped Cream two ways – traditional crust & gingersnap crumb crust w/ gingersnap streusel topping

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*Radha’s Thanksgiving Main Dish Vegetarian Stuffing Recipe:

serves 10

  • 12 cups fresh whole wheat bread cubes
  • 3 cups mashed canned garbanzos (chick peas) (save liquid)
  • 2 cups chopped walnuts
  • 2 cups sliced celery
  • 2 cups chopped onion
  • 2 cups sliced green pepper
  • 1 can water chestnuts, chopped
  • 5 TB Nutritional Yeast Flakes
  • 5 TB butter or vegan margarine
  • 4 TB Tamari Soy Sauce
  • 2 cup No-Chicken or Mushroom Broth
  • 2 bay leaves
  • 1-2 whole sprigs of rosemary
  • 2 TB fresh sage, minced
  • 1 tsp celery seed
  • 1 TB fresh rosemary, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp cumin powder

Melt butter or vegan margarine in a small saucepan. Add water, nutritional yeast, tamari, sprig of rosemary and bay leaves. Simmer for 10 minutes. Remove bay leaves and rosemary.

Put all other ingredients into a large bowl and mix. Pour in broth mixture and mix well. Should be moist – add reserved liquid from chickpeas as needed.

Place in an oiled 9 x 12 baking dish.

Cover with aluminum foil. Bake in pre-heated 400-degree oven 30 minutes. Remove foil and continue baking 20 minutes or until veggies are tender and top is browned.

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Pumpkin Pie Two Ways: Gingersnap Crust w/ Gingersnap Streusel Topping and Traditional Crust – both eggless.

Hope you have a nice Thanksgiving!

My Trip to Yellowstone & Grand Teton National Parks

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One of my favorites of the photos I took in Yellowstone

I happened to be in Salt Lake City in September 2013 and realized I was only 5 hrs away from Yellowstone National Park, a place on my “bucket list”. So I rented a car (a first), drove alone to Jackson Hole, Wyoming and rented a small room for 2 nights.

On the way there, my phone’s talking GPS took me into Idaho then through some very tiny towns crossing into Wyoming. Along the way, the signal was completely lost. Thank God I had a paper map with me, but I really had no idea where I was, so it was pretty tricky!

Yellowstone and Grand Teton

(On the way home, I took a more scenic route and used MAP only.)

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This is where I had breakfast both mornings in Jackson Hole. Lotus Cafe. I didn’t spend a whole lot of time in Grand Teton National

I didn’t spend a whole lot of time in Grand Teton National Park, but here are some pictures I took:

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I spent one entire day in Yellowstone. WOW! Hot water everywhere, boiling white mud, roaming buffalo. Here are some photos I took:

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DSCF0537-005I became obsessed with boiling mud. I must have taken 30 minutes of video.

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Did you know about Yellowstone bacteria? So many rare bacteria being studied – some eat oil, some eat plastic. These bacteria may one day save the earth!

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So glad I went!! And here are some pictures from the drive back to Jackson Hole:

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What a great day.

Men! RENU 28. Not Just For Women.

What makes ASEA’s RENU 28 different?

It is the only topical product in the world that contains native-to-the-body Redox Signaling Molecules, which empower cells to become healthier.

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  • fragrance-free gel
  • 100% non-toxic
  • affordable
  • easy to use

A clinical study @ Dermatest Dermatological Institute showed RENU 28 increased blood flood to the area where applied by 55% in just 96 hours of twice daily use, bringing oxygen & nutrients to cells.  (Below, my friend Bruce.)

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Dr. Gordon was super excited about his results also:

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A proper supply of Redox Signaling Molecules enables cellular healing: damaged, dysfunctional cells fading away and healthy, vibrant cells taking over.

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I pay the low price of $35 for my 2.7 ounce tube of RENU 28, which lasts a month for face & neck. Contact me for more info at radhamcchristy@yahoo.com or through My website http://sharingnaturesbest.teamasea.com

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DISCLAIMER – RENU 28 and ASEA are not drugs and make no medical claims to treat, prevent or cure any medical condition.

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Vegetarian Chik’n Pot Pie

Vegetarian Chik’n Pot Pie – original recipe

~ A family favorite for the fall and winter holiday season ~

I actually took the time to write the recipe and instructions for this one! Enjoy!

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Crust for a 9″ deep dish 2-crust pie

  • 1 pkg vegetarian Chik’N Strips
  • 2 cups vegetarian broth plus 1 vegetarian bouillon cube
  • 1-1/4 cup potato cut into 1/4″ cubes
  • 3/4 cup frozen peas
  • 3/4 cup chopped onion
  • 1/2 cup chopped mushrooms
  • 1/2 cup sliced small carrots
  • 1/4 cup sliced celery
  • 5 Tb extra virgin olive oil
  • 1/4 tsp each: celery seed, garlic powder, black pepper
  • 1 tsp salt
  • 1/4 cups half-n-half or unsweetened soy creamer
  • 1 Tb flour
  • 1 Tb finely chopped fresh rosemary
  • 1 Tb chopped fresh sage

Preheat oven to 350. Prep bottom pie crust (I pre-bake a bit before filling.)

Heat 2 Tb oil over med-low heat in medium-sized skillet. Add Chik’N and saute for a few minutes until browned. Set aside.

Heat 3 Tb oil over medium heat in a large heavy-bottom pan. Add potatoes, cook 5 minutes, stirring to avoid sticking. Add onions, carrots, mushrooms, celery and celery seed. Cook 5 more minutes.

Crumble bouillon cube into measured broth. Add salt, pepper and garlic powder and pour over vegetables. Add frozen peas. Cook 5 more minutes. Blend 1 Tb flour into half-n-half or soy creamer. Stir into vegetables along with rosemary and sage, and stir for one minute. Remove from heat. Add Chik’N.

Heap into bottom pie crust. Top with 2nd crust, flute edges and prick with a fork 8 times.

Bake at 350 for 35 minutes or until crust is browned. Cool 10-15 minutes before serving.

I use:

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