Hi there! We hope you have had a good week and haven’t suffered with the heat. We’ve been enjoying evening swims and are headed off to Utah on Sunday for our 24-year-old-daughter Kelly’s July 27 wedding in Utah! How did the years fly by so that our precious baby girl has grown into a beautiful bride? Barbara Bush said that raising children is defined in “long days and short years.” Agreed! How we all cherish both the long days and the short years: the fun, the challenges, the growth, and the joy (and sometimes tears) that it all brings.
No newsletter next week as we will be gone. YES! Please go ahead and order whatever you need! We have our wonderful assistants here to take care of tea and socks orders, so no worries on t hat :0)
Several of you wrote last week requesting that the tips from Dr. Miller be prepared in a printable form. I’ll add that as a PDF link when we get back from the wedding and include this in the next newsletter.
We’ll be staying with family and friends in Utah, which means lots of fun (ahem — fattening and loaded with sugar/fats/carbs) celebration meals and eating away from my own sweet kitchen. This can be challenging, as we all know.
So, to get my wits about me, I’ve had fun going back and reading some old columns I wrote on healthy summer-time eating for Meridian Magazine. The link to one I think you’ll enjoy is below, along with three great recipes from an awesome little fruits and veggie recipe website I stumbled upon.
Have a great two weeks! I’ll be back on August 4 or 5.
This Week’s Weekly Winners For 07-21-2017 Are
Abigail Brown: 1 Month Supply
Mary Jo Crook: 2 Week Supply
Angi Dugi: 2 Week Supply
Diane Eaton: 2 Week Supply
If you see your name, please CLICK HERE to tell us and we’ll mail your prize!
Everybody else, CLICK HERE to sign up for the drawing next week on August 4th. Don’t forget you need to read the newsletter and reply when you win :0)
This week I had the chance to visit on the phone with Delores Fulton who had called to place a phone order. She’s in her 70’s and often takes care of grandchildren. She shared at the end of the conversation, “You need to know this product has really changed my life. I’ve had lifelong constipation issues. The tea has changed all of that. I wish I’d had it 20 years ago. In caring for my grandchildren, I’m mentally sharper and much more energetic for them than I was for my own children!! All due, I’m sure, to a cleaned-out, regularly functioning colon.”
Isn’t that amazing???
As mentioned above, I’m getting psyched up and ready to make as many healthy choices as possible while we’re away from home and staying with family. It will be wonderful! But I will miss my own kitchen and simple plant-based meals. In addition, we’ll be super busy with lots going on.
At these times (truly the best and most important times with our loved ones), it’s often the worst of times when it comes to making wise food choices with all of the celebrating, eating out, chopped-up schedules, lack of dedicated exercise, etc.
In truth, however, these busy, sometimes-stressful times are when we actually really need to feel and be at our best physically. Not strung-out and cranky on sugar, or feeling bloated and heavy. It’s a tip-top priority for me to acknowledge that I feel a lot better emotionally and spiritually as well when I’m eating wisely. I want this time with my family to be special and memorable. I’m “belling the cat” right now to make memories worth remembering by eating wisely and well!
The three recipes below are from a most delightful fruits and veggies website with loads of easy, family-friendly recipes. Check it out at
Lemon Rosemary Zucchini
1 Tbsp. olive oil
1 medium yellow bell pepper
2 tsp. fresh rosemary
2 cups zucchini, chopped
1-3 tsp. lemon juice, to taste
Salt and freshly ground black pepper to taste
1. In a medium non-stick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary. Saute 2 minutes
2. Add zucchini, salt and pepper. Continue to saute for another 4-5 minutes, or until zucchini is just tender.
3. Remove from hear, stir in lemon juice. Serve.
Purple Party Parfait
1 Cup frozen blueberries
1 Cup frozen strawberries
¾ to 1 cup almond milk
1 ½ cups green grapes
1 Kiwi for Garnish
1. Place blueberries, strawberries and almond milk in a blender and blend until smooth. (Start with ¾ cup of milk and add more if necessary for blender to process frozen fruit).
2. Place the grapes in a cup or bowl and spoon the blended mixture over the grapes.
3. Garnish with kiwi.
Vegetable Rainbow Wrap
4 large tortillas
1 red bell pepper, sliced into thin strips
2 carrots, shredded
½ cup corn kernel, (thawed if using frozen)
8 radishes, thinly sliced
½ cup avocado, thinly sliced
½ cup hummus
1. Spread 2 Tablespoons of hummus onto each tortilla.
2. Arrange veggies on top of the tortilla.
3. Fold in the ends and roll as tightly a s possible. Then slice into pinwheels,
6 per tortilla, and eat!
Well, we’re off! You have a safe and fun two weeks too!