INGREDIENTS

1 cup sugar

¼ tsp. saffron

3 whole green cardamom pods, cracked

1 cup ricotta cheese, drained in a sieve overnight

1 cup flour, sifted

¼ cup ghee or clarified butter

¼ cup chopped pistachios

INSTRUCTIONS

Simmer sugar, saffron, cardamom, and 1 cup water in a 1-qt. saucepan over medium heat for 12 minutes. Mix ricotta, flour, and ¾ cup water in a bowl to make a batter. Heat ghee in a 12" nonstick skillet over medium-high heat. Working in batches, spoon 2-tbsp. portions of batter into skillet, and fry until golden, 2-3 minutes. Arrange pancakes in a shallow dish with sides; pour cardamom syrup over top, sprinkle with pistachios, and let soak for 5 minutes before serving.

Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Maize, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.Many plants and plant parts are eaten as food and around 2,000 plant species which are cultivated for food. Many of these plant species have several distinct cultivars. Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (maize, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, et cetera. Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from cherries and apples contain cyanide which could be poisonous only if consumed in large volumes. Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. (For more information, see list of fruits.) Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), bulbs (onion family), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli and other vegetables such as cabbage or cauliflower).Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods. Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war. In popular culture, the mass production of food, specifically meats such as chicken and beef, has come under fire from various documentaries, most recently Food, Inc, documenting the mass slaughter and poor treatment of animals, often for easier revenues from large corporations. Along with a current trend towards environmentalism, people in Western culture have had an increasing trend towards the use of herbal supplements, foods for a specific group of person (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet. Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds fish and other animals.

INGREDIENTS

FOR THE RICOTTA:

Unsalted butter, for greasing

1½ cups whole milk ricotta cheese, drained overnight

3 tbsp. honey

1 tsp. lemon zest

1 egg

FOR THE CHERRIES:

1 cup fresh or frozen cherries, pitted and halved

3 tbsp. sugar

2 tbsp. freshly squeezed orange juice

1 tsp. orange blossom water

INSTRUCTIONS

1. Make the ricotta: Heat the oven to 400°. Lightly grease four 4-oz. ramekins with butter and place on a baking sheet. Whisk ricotta, honey, zest, and egg in a bowl until smooth. Divide ricotta mixture between ramekins and smooth the tops with a spatula. Bake until lightly puffed and golden brown on top, 30-35 minutes. Remove from oven and let cool slightly.

2. Make the cherries: Bring cherries, sugar, and orange juice to a boil in a 1-qt. saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cherries soften and liquid reduces to a syrup, 20-25 minutes. Remove from heat and stir in the orange blossom water; let cool slightly. Transfer ramekins to serving plates; spoon cherries and syrup over top.

Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Maize, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.Many plants and plant parts are eaten as food and around 2,000 plant species which are cultivated for food. Many of these plant species have several distinct cultivars. Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (maize, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, et cetera. Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from cherries and apples contain cyanide which could be poisonous only if consumed in large volumes. Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. (For more information, see list of fruits.) Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), bulbs (onion family), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli and other vegetables such as cabbage or cauliflower).Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods. Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war. In popular culture, the mass production of food, specifically meats such as chicken and beef, has come under fire from various documentaries, most recently Food, Inc, documenting the mass slaughter and poor treatment of animals, often for easier revenues from large corporations. Along with a current trend towards environmentalism, people in Western culture have had an increasing trend towards the use of herbal supplements, foods for a specific group of person (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet. Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds fish and other animals.

INGREDIENTS

FOR THE CAKE:

1½ cups sorghum flour

1 cup packed brown sugar

½ cup almond meal

½ cup potato starch

2 tsp. ground cinnamon

1½ tsp. xanthan gum

1¼ tsp. baking powder

1 tsp. baking soda

¾ tsp. kosher salt

1 cup plain full-fat yogurt

½ cup canola oil

1 tbsp. vanilla extract

3 eggs

FOR THE TOPPING:

½ cup sorghum flour

½ cup packed brown sugar

½ cup walnut pieces, lightly toasted

1 tsp. ground cinnamon

¼ tsp. kosher salt

4 tbsp. unsalted butter, cubed and chilled

INSTRUCTIONS

1. Make the cake: Heat oven to 350°. Line an 8”or 9” square baking pan with parchment paper; set aside. Whisk flour, sugar, almond meal, starch, cinnamon, xanthan, baking powder, baking soda, and salt in a bowl. In a separate bowl whisk yogurt, oil, vanilla, and eggs until combined; add to dry ingredients and stir until a smooth batter forms. Pour into prepared pan.

2. Make the topping: Pulse flour, sugar, walnuts, cinnamon, and salt in a food processor until coarsely ground. Add butter and pulse into pea-sized crumbles. Spread topping evenly over batter; bake until topping is golden brown and a toothpick inserted in the center of the cake comes out with moist crumbs clinging to it, 45-50 minutes. Let cool at least 40 minutes before serving. Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Maize, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.Many plants and plant parts are eaten as food and around 2,000 plant species which are cultivated for food. Many of these plant species have several distinct cultivars. Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (maize, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, et cetera. Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from cherries and apples contain cyanide which could be poisonous only if consumed in large volumes. Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. (For more information, see list of fruits.) Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), bulbs (onion family), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli and other vegetables such as cabbage or cauliflower).Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods. Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war. In popular culture, the mass production of food, specifically meats such as chicken and beef, has come under fire from various documentaries, most recently Food, Inc, documenting the mass slaughter and poor treatment of animals, often for easier revenues from large corporations. Along with a current trend towards environmentalism, people in Western culture have had an increasing trend towards the use of herbal supplements, foods for a specific group of person (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet. Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds fish and other animals.

I’m picky when it comes to gluten-free cookbooks, and judge them on a stringent three-point system: Do the recipes come with beautiful, deeply appealing photos? Are the recipes intelligent and innovative enough to avoid the “duh” trap? (I don’t need another cookbook toting raspberry sorbet or salmon with rice as—surprise!—gluten-free.) And finally, is it full of recipes that I can’t wait to cook and eat?

Gluten-Free Baking (Weldon-Owen, December 2014), a collaboration between Williams-Sonoma and former Bon Appétit food editor Kristine Kidd, fills every requirement. Focusing on the somewhat finicky precision of GF baked goods without trying to be an exhaustive source on the topic, this book is a well-curated and sophisticated selection of classic favorites, like Apple Crumble Pie and Seeded Irish Soda Bread, alongside less traditional recipes like Buckwheat-Rosemary Scones and New England-style Indian Pudding. I haven’t baked my way through all of its cakes, cookies, pies, or sweet and savory breads yet, but it’s worked its way into the list of dependable, go-to books that I reach for when I need a sensational dessert or a crusty loaf of bread.

Flipping through my copy for the first time, I kept coming back to the recipe for Cinnamon Crumb Cake. I'm a sucker for anything with a layer of buttery, soft crumble thanks to fond memories of Sunday mornings spent with my grandparents and Entenmann's crumb cake. Sorghum flour and almond meal give this cake a soft, fine texture, while tangy yogurt balances its subtle sweetness. A dense crust of brown sugar-and-walnut crumble tops off the moist, cinnamon-and-vanilla-scented base, making for a substantial, satisfying breakfast or snack. I'm partial to a thick slab with my late-morning coffee and crossword on the weekends. Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Maize, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina. Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient.Many plants and plant parts are eaten as food and around 2,000 plant species which are cultivated for food. Many of these plant species have several distinct cultivars. Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (maize, wheat, rice, et cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil), sesame, et cetera. Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from cherries and apples contain cyanide which could be poisonous only if consumed in large volumes. Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits may excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. (For more information, see list of fruits.) Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (potatoes and carrots), bulbs (onion family), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and broccoli and other vegetables such as cabbage or cauliflower).Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods. Major influences on food production include international organizations (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war. In popular culture, the mass production of food, specifically meats such as chicken and beef, has come under fire from various documentaries, most recently Food, Inc, documenting the mass slaughter and poor treatment of animals, often for easier revenues from large corporations. Along with a current trend towards environmentalism, people in Western culture have had an increasing trend towards the use of herbal supplements, foods for a specific group of person (such as dieters, women, or athletes), functional foods (fortified foods, such as omega-3 eggs), and a more ethnically diverse diet. Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised. According to the International Water Management Institute and UNEP, well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation, groundwater recharge, erosion control and habitats for plants, birds fish and other animals.

Homemade Brown Rice Flour:

It’s as simple as pouring as much as you want into a blender with a sharp cross blade. Blend until a fine powder forms, then sift.  Sifting is key!  Do not not sift.  Unless you like crunchy brownies, you weirdo.  For this recipe, you’ll need 1 cup.

Brownies:

1 large very ripe banana, blended alone to start the base for your liquid ingredients

1/4 cup olive oil

1 cup water

1 tsp white vinegar

1 tsp vanilla

*Blend these with the banana lightly to combine

1 cup brown rice flour

1/2 cup organic cane sugar

1/3 cup cocoa

1 tsp baking soda

2 tbsp. corn starch

*Add to wet ingredients.  Blend until all are combined. Mixture will be rather liquidy.  Don’t think you’re doing it wrong.  The brown rice flour needs to soak up more water than wheat would.  Pour into greased or nonstick brownie pan. Bake on 350F/180C for 25-30 minutes. Let cool, then cut, frost, and eat!

Super Fudgy Frosting:

Did you know that super fudgy frosting is just two ingredients away?  Go to your pantry right now and get some cocoa powder and agave syrup.  Stir them in equal parts any time you need to frost a cake, brownies, cupcakes…or you know, just eat it late at night with a jar of peanut butter and a romantic comedy.

For this brownie recipe use 2/3 cup each of cocoa and agave.

Frosting Variations:

For less sugar, substitute some of the agave with water or milk and a little vanilla extract

For richer, stiffer frosting, use slightly more cocoa powder

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Recipe:

3 diced tomatoes

Generous handful black olives, roughly chopped

2-3 cloves garlic, minced

1-2 tsbp. capers

Dried oregano, basil, red pepper flakes

Sprinkling of fresh basil or spinach

*Saute garlic over low heat, being careful not to burn. Add tomatoes, olives, and capers until a chunky sauce begins to form. Add dried herbs, spices, and salt to your liking. Serve over favorite pasta. Dress with fresh basil or spinach. Serves 2 people.

*For extra heartiness, this is great over buckwheat noodles.

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Recipe:

Note: This is a thicker, heartier batter than regular pancakes.

Dry Ingredients, whisked together:

1 cup flour

1 tbsp. baking powder

1 tbsp sugar (I use organic cane)

A sprinkling of pumpkin spices like cinnamon, nutmeg, and ginger

Wet Ingredients, blended together:

1 cup milk of choice

1/2 mashed pumpkin

2 tbsp. olive or coconut oil

Lightly whisk the wet ingredients into the dry, only until just combined. Over-mixing will mess with the lightness and fluffiness of your pancakes. A few lumps are a-ok! Spoon batter in desired sizes onto pan/griddle heated with a bit of olive oil. Since the batter is thicker, it shouldn’t be pourable like regular pancake batter and it won’t form the traditional bubbles. Cook for a couple minutes on each side.

 Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Semi-healthified Chocolate Chunk Cookies

1 cup raw cashew flour (see note below for how to make*)

1 cup regular flour

3/4 organic cane or turbinado sugar

2 tsp baking powder

1/2 tsp cinnamon (optional)

1/2 tsp salt

1/2 cup extra virgin olive oil

1/4 cup water

1 tsp. vanilla

Lots of dark chocolate chunks

Whisk dry ingredients together. Add wet ingredients and mix with spoon or hands. Add chocolate chunks last. Form into desired sizes and bake at 350F / 180C for 10-12 minutes. Dunk in milk!

*Cashew flour can easily be made in your blender by grinding down raw cashews into powder form.  The measurement above is after blending.

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

No measuring here, just do this:

-Sweat sliced onions in olive oil over medium-low heat, 5-10 min

-Add thinly sliced eggplant and/or zucchini, 5 min

-Add tomato sauce

-Dress it up with oregano, basil, garlic powder, and red pepper flakes

-If your pasta sauce doesn’t already have red wine in it, add some!

-Let this cook on low heat until eggplant becomes soft

-Top with shredded mozzarella cheese

-Bake on 350F / 180C until sauce is bubbly and cheese is melted, 10-15 min

-Vegan/No Cheese Option – after baking, top with fresh herbs and crispy garlic

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Recipe:

1 cup almonds, soaked overnight in filtered water, then drained

1-2 whole pitted dates (optional)

Pinch sea salt (optional, to bring out the sweetness in the dates)

4 cups filtered water

*Blend the almonds with 1 cup of water and dates or salt, if you choose.  Once it’s blended well, add the remaining 3 cups of water.  Doing it this way will prevent the almond milk from making a big swirly mess in your blender.  Place a mesh bag or other straining device in your pitcher and strain the almonds.  Oh, just watch the video!

Be sure to keep that leftover almond pulp in the freezer to use in all your future baking needs.  There are loads of healthy ingredients in the pulp and it’s a waste to throw it away.  I’ll come up with a recipe for that next to help you with ideas, too.

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Fruits are low in calories and fat and are a source of simple sugars, fiber, and vitamins, which are essential for optimizing our health.

Fruits provide plenty of soluble dietary fiber, which helps to ward off cholesterol and fats from the body and to help in smooth bowel movements as well as offer relief from constipation ailments.

Fruits compose of many anti-oxidants such as poly-phenolic flavonoids, vitamin-C, and anthocyanins. These compounds, firstly, help human body protected from oxidant stress, diseases, and cancers, and secondly; help the body develop capacity to fight against these ailments by boosting our immunity level. Many fruits, when compared to vegetables and cereals, have very high anti-oxidant values, which is measured in terms of their "Oxygen Radical Absorbent Capacity" or (ORAC).

Anthocyanins are flavonoid category of poly-phenolic compounds found in some "blue-fruits" like blue-black grapes, mulberries, acai berry, chokeberry, blueberries, blackberries, and in many vegetables featuring blue or deep purple pigments. Consumption of fruits rich in blue pigments offers many health benefits. These compounds have potent anti-oxidant properties that help remove free radicals from the body, and thus offer protection against cancers, aging, infections, etc. Majority of these pigments in the fruits tend to concentrate just underneath their skin.

Fruit’s health benefiting properties are because of their richness in vitamins, minerals, micro-nutrients, pigment anti-oxidants. Altogether, these compounds help the body prevent or at least prolong the natural changes of aging by protecting from damage and rejuvenating cells, tissues, and organs. Their overall benefits are manifold! Fruit nutrition benefits are emormous! Including fruits in daily diet, you are protecting yourself from minor ailments like wrinkling of skin, hair-fall, and memory loss to major ailments like age-related macular degeneration (AMRD) of the retina in the eyes, Alzheimer’s disease, colon cancers, weak bones (osteoporosis).

Research studies suggest that one may eat any servings of fruits daily. It is recommended to eat at least 2-3 servings of fresh fruits every day.Include seasonal fruits in the daily diet. Variety of fruits type, color, and flavor should be encouraged to get maximum health benefits. Yellow and orange color fruits are rich sources of a and ß carotenes, zea-xanthin and crypto-xanthin, while blue, black colored like black or blueberries are a good source of poly-phenolic anthocyanin anti-oxidants.To avail maximum fruit nutrition benefits eat organic produce. Many "wild" varieties of berries and "tropical tree" fruits have still not treated with any kind of fertilizers or chemicals and can be readily purchased from local farm owners. Organic fruits tend to be smaller; however, they feature special flavor and richness in vitamins, minerals and stuffed with numerous anti-oxidants.

In the store, however, choose fruits that feature freshness, bright in color and flavor and feel heavy in your hands. Look carefully for blemishes, spots, molds, and signs of insecticide spray.Barring few fruits like wild-berries, try to wash them soon after shopping. Rinse them in salt water for a few minutes and then wash in cool running water until you are satisfied with complete cleanliness. This way, you make sure that the fruit you eat is rid-off dirt, sand and any residual chemical spray. Eat them while they are fresh, since certain fruits have very short shelf life and their health benefiting properties decline with time. If you need to store them, place them in plastic wrappings or in zip pouches to keep them fresh for short periods until you use them. Eat fruits as a whole without any additions to enjoy their true flavor, taste, and to get maximum fruit nutrition benefits.

Recipe:

-1/2 cup almond pulp, dried

(Substitute 1/2 cup plain old almond flour if you don’t have the pulp)

-1/2 cup raw cashews

-5 tablespoons cocoa powder

-10-12 medjool dates, pitted*

Pulse almonds and cashews in food processor until fine. Sift if desired for a more fine texture. Add cocoa powder and pulse again. Set aside. Pulse dates by themselves until they form a paste, then add back in dry mixture. Press into pan and freeze until ready to eat. These will cut directly out of the freezer. No need to thaw!  I repeat: YOU CAN CUT AND EAT DIRECTLY FROM THE FREEZER!  How many other foods can you do that with, really?

*Medjool dates are really sticky.  If you only have the kind that tend to be really dry and find that they don’t form a paste, add water a little bit at a time to help it along.  You might even want to soak the dates a bit before making the fudge.  Play around with it.

To make a more decadent tasting fudge, add 2 tablespoons melted cocoa butter or chocolate chips into the mixture before freezing.

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Recipe:

3/4 cup sugar (recommended: coconut sugar)

1/3 cup extra virgin olive oil

*Mix these 2 ingredients first to get rid of clumps

1/4 cup milk of choice (recommended: unsweetened coconut or almond)

1/4 cup maple syrup

*Add these 2 ingredients to the sugar and oil

2 cups flour of choice (recommended: whole wheat pastry)

1/2 tsp cinnamon

1/2 tsp nutmeg

1 1/2 tsp ginger

Pinch of salt

*Add dry ingredients gradually. Mix with hands to form dough. Roll out on floured board with floured rolling pin and cut into shapes of choice. Bake at 350 for 6-8 minutes. Because these are thin, dense cookies, keep an eye on them so as not to burn.

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Regular:

2 Tbsp flour

1 Tbsp turbinado sugar

2 Tbsp cocoa powder

Dash salt and baking powder

Dash of any spice you like, like cinnamon or ginger

2 Tbsp milk of choice

1/2 Tbsp olive or coconut oil

*Bake at 350 in a toaster oven for 8-10 minutes

Gluten-free:

1 Tbsp coconut flour

1 Tbsp turbinado sugar

2 Tbsp cocoa powder

Dash salt and baking powder

Dash of any spice you like, like cinnamon or ginger

2 Tbsp milk of choice

1/2 Tbsp olive or coconut oil

*Bake at 350 in a toaster oven for 8-10 minutes

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Recipe:

Cool vegetables: Any mix of normal vegetables that you like (tomatoes, spinach, arugula, cucumber, apple, pear, etc.)

Roasted vegetables: Butternut squash, sweet potato, carrots, onion, Brussels sprouts, asparagus, broccoli, etc. Season with salt, pepper, and olive oil. Roast at 400 F for 15 minute or until fork-tender.

Dressing: Generous swirls of olive oil and white vinegar, slightly less maple syrup, dried oregano, dried or dijon mustard, and lemon juice.

Make a “normal” salad of the dressing and cool vegetables.  When the roasted vegetables are done, combine everything into one big bowl so that the hot and cool veg come together in one happy marriage. If you’re a cheese lover, top with goat, parmesan, or blue cheese.  Add extra salt, pepper, and/or lemon to taste.

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Celebrate your dog too with this recipe:

1 cup oats, ground into flour

1 banana

1/2 cup peanut butter (only ingredient: peanuts!)

1/4 cup olive oil

water as needed

*Mix all, pour into pan of choice, bake for 20 min, and cut into bone shape (if you didn’t already have a bone-shaped pan).  Serve in small pieces throughout the next week or so.  Either keep refrigerated or let sit out uncovered overnight to harden up.  Watch for cuddles and slobbers of approval!

 Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Recipe:

One frozen packet acai puree

One banana

That’s it. Blend and put in your ice cream maker with a splash of water for the best possible outcome.

Other ideas to mix in:

Milk of choice (just a splash), nut butter of choice

Topping ideas:

Fresh fruit, hemp hearts, chopped nuts, unsweetened coconut, honey or maple syrup, cacao nibs, carob chips…the possibilities are endless. Get crazy with your bad self!

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Coconut “Bacon” Bits

1 tbsp. soy sauce or tamari (I used coconut aminos)

1 tbsp. maple syrup

1 tbsp. liquid smoke (optional)

1/2 tbsp. olive oil

1/2 tbsp apple cider vinegar

1 1/2 cups unsweetened flaked coconut

*Mix all liquid ingredients, whisk quickly. Add coconut and stir to coat all pieces evenly. Bake at 325F for 15-20, checking every 3-5 minutes to redistribute pieces as needed so that nothing burns. When browned (and resembling bacon bits), salt lightly and let sit for 10 minutes. Storing in the freezer will keep them nice and crunch. Great for snacking, salads…and potato skins!

Cashew Sour Cream

1/2 cup soaked cashews

Splash apple cider vinegar

Squeeze of lemon wedge

Pinch of salt

*Blend all, stirring and shaking as necessary, until creamy. Can be stored in the fridge for about a week.

Potato Skins

6-8 medium potatoes

1-2 tbsp. olive oil

Dash of salt

1/2 small onion, diced

1 clove garlic, minced

Generous dashes of cumin, paprika, garlic powder

1 cup soaked cashews

Reserve of potato skins after baking (about 1 cup)

1/2 cup water

1/2 cup milk of choice

To taste: turmeric, sriracha (or other hot sauce), white vinegar, extra water

Chopped parsley, chives, or scallions

*Cut potatoes in half lengthwise and arrange on a baking sheet. Bake at 400F for about 40-50 minutes, or until a fork comes out easily. Scoop a generous portion out of each half, reserving for later.

*Swirl olive oil around medium saucepan to lightly coat bottom. Add onion and salt. Sweat the onion for about 2 minutes. Add the garlic, cook another 2 minutes. Add cumin, paprika, garlic powder, and cashews. Let the cashews toast up a bit, just a couple minutes. Add reserved mashed potatoes, water, and milk. Cover and let come to a low boil. Remove from heat and let cool slightly before blending. Blend mixture to start to form the cheese sauce. Add turmeric, sriracha or other hot sauce, vinegar, and water to your liking. I needed about 3/4 cup water for this batch. Blend, stir, and taste until it has the color and texture you desire.

*Top each potato half with cheese and bacon bits. Put under a low broiler for just a couple minutes to get the potatoes all warm and melty but without burning the bacon. Add a scoop of sour cream to each and garnish with parsley, chives, or scallions. Amaze everyone that there is no meat or dairy in these potato skins!

Experts say food, not supplements, is the best way to meet potassium needs.

“My preference is food because potassium is found in foods that provide other nutrients, such as fiber, that also have beneficial health effects,” Appel says.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Here’s how many milligrams (mg) of potassium you'll get from these potassium-rich foods:                                              

Winter squash, cubed, 1 cup, cooked: 896 mg

Sweet potato, medium, baked with skin: 694 mg

Potato, medium, baked with skin: 610 mg

White beans, canned, drained, half cup: 595 mg

Yogurt, fat-free, 1 cup: 579 mg

Halibut, 3 ounces, cooked: 490 mg

100% orange juice, 8 ounces: 496 mg

Broccoli, 1 cup, cooked: 457 mg

Cantaloupe, cubed, 1 cup: 431 mg

Banana, 1 medium: 422 mg

Pork tenderloin, 3 ounces, cooked: 382 mg

Lentils, half cup, cooked: 366 mg

Milk, 1% low fat, 8 ounces: 366 mg

Salmon, farmed Atlantic, 3 ounces, cooked: 326 mg

Pistachios, shelled, 1 ounce, dry roasted: 295 mg

Raisins, quarter cup: 250 mg

Chicken breast, 3 ounces, cooked: 218 mg

Tuna, light, canned, drained, 3 ounces: 201 mg

Source: U.S. Department of Agriculture (USDA)

You May Need More or Less Potassium

Besides being linked to the potassium in your diet, potassium levels in your body are influenced by several factors, including kidney function, hormones, and prescription and over-the-counter medications.

People who take thiazide diuretics, often used to treat high blood pressure, may need more potassium. That’s because thiazide diuretics promote potassium loss from the body. Steroids and laxatives also deplete potassium.

Other drugs used to lower blood pressure, including beta-blockers and ACE inhibitors, raise potassium levels in the body.

People with reduced kidney function may need to limit their daily potassium intake.

Ask your doctor or pharmacist about how all of the medications you take affect the potassium levels in your body, and if you need more, or less, of the mineral.

Fruits are low in calories and fat and are a source of simple sugars, fiber, and vitamins, which are essential for optimizing our health.

Fruits provide plenty of soluble dietary fiber, which helps to ward off cholesterol and fats from the body and to help in smooth bowel movements as well as offer relief from constipation ailments.

Fruits compose of many anti-oxidants such as poly-phenolic flavonoids, vitamin-C, and anthocyanins. These compounds, firstly, help human body protected from oxidant stress, diseases, and cancers, and secondly; help the body develop capacity to fight against these ailments by boosting our immunity level. Many fruits, when compared to vegetables and cereals, have very high anti-oxidant values, which is measured in terms of their "Oxygen Radical Absorbent Capacity" or (ORAC).

Anthocyanins are flavonoid category of poly-phenolic compounds found in some "blue-fruits" like blue-black grapes, mulberries, acai berry, chokeberry, blueberries, blackberries, and in many vegetables featuring blue or deep purple pigments. Consumption of fruits rich in blue pigments offers many health benefits. These compounds have potent anti-oxidant properties that help remove free radicals from the body, and thus offer protection against cancers, aging, infections, etc. Majority of these pigments in the fruits tend to concentrate just underneath their skin.

Fruit’s health benefiting properties are because of their richness in vitamins, minerals, micro-nutrients, pigment anti-oxidants. Altogether, these compounds help the body prevent or at least prolong the natural changes of aging by protecting from damage and rejuvenating cells, tissues, and organs. Their overall benefits are manifold! Fruit nutrition benefits are emormous! Including fruits in daily diet, you are protecting yourself from minor ailments like wrinkling of skin, hair-fall, and memory loss to major ailments like age-related macular degeneration (AMRD) of the retina in the eyes, Alzheimer’s disease, colon cancers, weak bones (osteoporosis).

Research studies suggest that one may eat any servings of fruits daily. It is recommended to eat at least 2-3 servings of fresh fruits every day.Include seasonal fruits in the daily diet. Variety of fruits type, color, and flavor should be encouraged to get maximum health benefits. Yellow and orange color fruits are rich sources of a and ß carotenes, zea-xanthin and crypto-xanthin, while blue, black colored like black or blueberries are a good source of poly-phenolic anthocyanin anti-oxidants.To avail maximum fruit nutrition benefits eat organic produce. Many "wild" varieties of berries and "tropical tree" fruits have still not treated with any kind of fertilizers or chemicals and can be readily purchased from local farm owners. Organic fruits tend to be smaller; however, they feature special flavor and richness in vitamins, minerals and stuffed with numerous anti-oxidants.

In the store, however, choose fruits that feature freshness, bright in color and flavor and feel heavy in your hands. Look carefully for blemishes, spots, molds, and signs of insecticide spray.Barring few fruits like wild-berries, try to wash them soon after shopping. Rinse them in salt water for a few minutes and then wash in cool running water until you are satisfied with complete cleanliness. This way, you make sure that the fruit you eat is rid-off dirt, sand and any residual chemical spray. Eat them while they are fresh, since certain fruits have very short shelf life and their health benefiting properties decline with time. If you need to store them, place them in plastic wrappings or in zip pouches to keep them fresh for short periods until you use them. Eat fruits as a whole without any additions to enjoy their true flavor, taste, and to get maximum fruit nutrition benefits.