Grilling Tips










Grilling Tips!

As you fire up your barbecue grill for the Fourth of July, Labor Day, or other fun weekend get-togethers this summer, it is important to know a few tips to protect you and your friends and family from the potentially dangerous chemicals that grilling your meat can create.

Grilling, frying, broiling, (and other cooking methods that expose meat to extremely high temperatures), “creates potential cancer-causing compounds called heterocyclic amines (HCAs).

This is especially true when the meat is charred or overcooked. Moreover, when fat drips on the heat source, the plumes of smoke can coat meat with other dangerous chemicals.

The worst offenders are fatty, well-done beef, pork and lamb, but even poultry and fish produce HCAs when seared.”(1)

If you love grilling, here are a few ways to reduce the dangers:
• Buy lean types of meat and trim off all visible fat.
• “Marinate meat. Researchers have found that this can decrease HCAs by more than 90 percent. Use combinations of beer, cider, vinegar, citrus juices, mustard, herbs, and brown sugar.”(2)
• Precook meat in an oven, and then finish on the grill.
•Try using a lower heat. Don’t put the meat right over the fire. Put the meat to the side of the grill where the heat isn’t as hot.
• Turn the meat more frequently, and grill the meat just until it is cooked and safe to eat. Don’t cook it until it is charred. You can use a meat thermometer to check and make sure it is done.
• Avoid breathing in smoke, which also has risks.
• Veggie burgers, seitan (a protein-rich food made of wheat gluten, used as a meat substitute in vegetarian dishes), Portobello mushrooms and vegetables have little or no formation of HCA’s when grilled.

Try going vegetarian once in a while!
It tastes good, and is good for you!

Sources 1 & 2 Berkeley Wellness Alert University of California – 5/24/2011
By Nancy Addison CHC, AADP

For more recipes or nutrition information you may like Nancy’s award-winning cookbooks, that include health and nutrition information. You can see them on her website: www.organichealthylife.com

Leave a comment and join the conversation!


Fresh Produce Storage Tips


Fresh Produce Storage Tips

Fresh produce is part of this healthy eating plan and lifestyle.  Storing it properly is important. We go to the store and buy delicious-looking food. But then we get home and end up storing it improperly, or we get busy and forget about it. Then we find our refrigerator having the aroma of over-ripe or rotting fruits and veggies. One way we can spend less AND eat healthier is by storing our fresh food properly.

Don’t try to buy produce to last for a week. It may not last that long. Some root veggies can last a month, if stored properly, but fresher, more fragile fruits and veggies will only last about 2 -5 days. If you do buy too much, you can think about making a pie, or doing some canning, or freezing some of your more fragile fruits and veggies before they spoil.

Always store your food in its complete wholeness. Never place fruits and veggies in airtight bags. That actually will speed up the decay. You do want to be mindful that mold will proliferate quickly and can spoil the whole group of fruits or veggies. So, toss out any spoiled produce immediately, or put it into your compost bin.

Next, make sure you are storing the various types of fruits and veggies with the right partners. Some give off high levels of ethylene gas (a ripening agent), which makes them and everything around them ripen or decay quickly. You want to keep these types of foods separate from each other. Put things like kale and spinach in the same bin, and peaches and apples in another. If you put fruit with greens, it will cause the greens to rot or turn yellow in a few days.

Greens are very sensitive to the ethylene gas. There are a product called the Bluapple  and it absorbs the ethylene gas. I just put it in my bin with the fruits and/or greens. Of course, if you need something to ripen faster, then you can use this knowledge to your advantage.

You can put the one you need to ripen with a fruit that gives off the high level of ethylene gas. I also use produce bags by Evert-Fresh. They will absorb ethylene gas and help your produce stay fresher longer.

Keep root veggies (including all kinds of potatoes) in a cool, dark, dry place. They can last up to a month if kept properly. Never store potatoes in the refrigerator, because they will develop much higher sugar content.

Here is a list of fruits and veggies, showing the best way to store them. These are high ethylene producers, and you can refrigerate them: apples, apricots, avocados, blueberries, cantaloupe, cherimoyas, cranberries, figs, green onions, guavas, grapes, honeydew, kiwifruit, mangoes, nectarines, papayas, passion fruit, peaches, pears, persimmons, plums, prunes, quince, and tomatoes.

This is a high releaser, but should be stored in a cool dark place outside of the refrigerator: banana.

There are very sensitive to ethylene gas: asparagus, bananas (unripe), blackberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplant, endive, garlic, green beans, kale, leafy greens, leeks, lettuce, okra, onions, parsley, peas, peppers, raspberries, spinach, squash, strawberries, watercress, and watermelon. Keep them separate from the high ethylene gas producing foods.

Try to purchase fresh fruits and veggies that have been ripened on the vine or on the tree. Tree or vine-ripened foods contain salvestrols, which are compounds that have natural anti-cancer properties.(1)In fact, the word salvestrol comes from the Latin word “save.” So, growing your own food or buying from a local farmer is one way of getting food that is vine or tree-ripened. Food that is picked green and then ripened on the way to market does not contain these salvestrols.

Organic food is best, because it is more nutrient dense. Chemical fertilizers and pesticides can destroy nutrients in the soil, like sulfur and chromium, which are vital for our health. “The Organic Center study found that organic foods were more nutritionally dense in 61% of the cases” and they “found conventional foods to contain higher nitrates, which are widely considered a potential health hazard. (2)

With all the fresh fruits and vegetables enticing us from their bins at the farmer’s market or grocery store, now we can make those delicious meals with our properly stored produce!

Bon Appétit!



  1. Johnson, Dr. Ben. Qtd. in Bollinger, Ty. (2014). The quest for the cures… continues. (Film transcript). TTAC Publishing.
  2. Steury, Tim. (Winter, 2009). “Is organic more nutritious?” Washington State Magazine. Retrieved from http://wsu.edu/s/index.php?id=749

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5 Super Simple Summertime Health Tips!

sun smiling cartoon

5 Super Simple Summertime Health Tips!

With summertime here and in full swing, the temperatures are hitting those high levels. All of us need to make sure we are taking good care of ourselves and our loved ones. Here are 5 super simple tips to help us cope with the heat and stay in optimum health!

1. Drink sufficient water. Drink an ounce of water for every 2 pounds of body weight daily.

2. Get minerals and electrolytes into your diet! Pure, whole, unrefined sea salt is what I recommend. Put 1/8 teaspoon of pure, unrefined sea salt on the tongue with every 16 ounces of water. Pure, unrefined sea salt is full of minerals and electrolytes.

3. Drink some pure coconut water! Coconut water is another source of natural electrolytes. Coconut water is hydrating. There are some coconut waters that have a little fruit juice added to them, if you want a flavor. Check the sugar content. Some of them have a lot of sugar in them. Pure coconut water, straight from the coconut, is best.

4. Eat lots of fresh fruits and vegetables that are in season! Vegetables and fruits that are heavy with natural water content, like: cucumber, celery and watermelon are also rich with nutrients and natural electrolytes. Drinking carrot juice or eating carrots also gives the body some natural sun protection (from the beta carotene).

5. Make sure you are getting enough magnesium. Magnesium is vital to health. If we aren’t eating enough magnesium-rich foods, we can experience low energy, headaches, anxiousness, fatigue, weakness, PMS and hormonal imbalance, inability to sleep, weakening bones, muscle tension, spasms and cramps, abnormal heart rhythms, nervousness, and irritability. Some good food sources of magnesium are: green leafy vegetables (for example, spinach and Swiss chard), some beans, nuts, seeds (almonds, pumpkin seeds, sunflower seeds, sesame seeds), and avocados.


Please leave a comment and join the conversation!

Everyone would love to hear what you think!

Safe & Healthy Tips for Grilling This Summer

man grilling w flag

Safe & Healthy Tips for

Grilling This Summer

        For all of you looking to the weekend or any other fun summer get-togethers, where you are firing up the barbecue grill; it is important to know a few tips to protect you and your friends and family, from the potentially dangerous chemicals that grilling meat can create.


“Grilling, frying, broiling, and other cooking methods that expose meat to extremely high temperatures, creates potential cancer-causing compounds called heterocyclic amines (HCAs).

This is especially true when the meat is charred or overcooked.


Moreover, when fat drips on the heat source, the plumes of smoke can coat meat with other dangerous chemicals.


The worst offenders are fatty, well-done beef, pork and lamb, but even poultry and fish produce HCAs when seared.”


If you love grilling, here are a few ways to reduce the dangers:


• Buy lean types of meat and trim off all visible fat.


• “Marinate meat. Researchers have found that this can decrease HCAs by more than 90 percent. Use combinations of beer, cider, vinegar, citrus juices, mustard, herbs, and brown sugar.”


• Precook meat in an oven, and then finish on the grill.


•Try using a lower heat. Don’t put the meat right over the fire. Put the meat to the side of the grill where the heat isn’t as hot.


• Turn the meat more frequently, and grill the meat just until it is cooked and safe to eat.  Don’t cook it until it is charred. You can use a meat thermometer to check and make sure it is done.


• Avoid breathing in smoke, which also has risks.  


• Veggie burgers, seitan (a protein-rich food made of wheat gluten, used as a meat substitute in vegetarian dishes),


Portobello mushrooms and vegetables have little or no formation of HCA’s when grilled.


Try going vegetarian once in a while!  It tastes good, and is good for you!


Resources and quotes are taken from the Berkeley Wellness Alert University of California - 5/24/2011

roasted veggie pita sandwich




My son, Gibbons,  makes delicious sandwiches during the summer. Sometimes he grills and sometimes he roasts his veggies. I like mine to have only sliced and grilled portobello mushrooms.

This recipe is great any of those ways!

When preparing the veggies, slice them about 1/4 of an inch thick. You don’t want them too thick.

This recipe makes one serving.




1 whole-grain pita bread, warmed

½ zucchini, thinly sliced lengthwise

¼ c. red or yellow bell peppers, thinly sliced

1 carrot, thinly sliced

½ c. hummus



1. Heat the grill.

2. We put our veggies in a grilling rack that is then placed on the hot grill. The rack is optional.

3. Grill the vegetables 10 to 15 minutes, until they are slightly soft and

warm. Then remove from heat.

4. Spread hummus in the warm pita bread.

5. Lay slices of grilled vegetables in layers inside warm pita bread

on top of hummus.



1. Coat vegetables with a little coconut oil and sea salt before

grilling for a richer and moister flavor.

2. Add slices of portobello mushroom, for a meatier flavor and texture.

3. Substitute sliced avocado or mayonnaise for hummus.







Soy, Genetically Modified Seeds, Round-Up And Our Health

soy med - in bowl

Soy, Genetically Modified Seeds, Round-Up


Our Health


Soy is widely sold as a health food and beverage in the United States and around the world. Today, most soy on the market is from genetically modified (GM) seed. 91 percent of soybeans planted in the United States are Genetically Modified, and the rate is rapidly growing throughout the world, according to Natural News newsletter.[i] (1) Dr. Gregory Damato points out that “more than 95 per cent of GM soy (and 75 per cent of other GM crops) is engineered to tolerate glyphosate herbicide, the most common formulation of which is Roundup.”(2)[ii]

Recent studies by French scientists on the Toxicity of Roundup and Glyphosate found this herbicide carcinogenic. (3) They found:

  • “Causes cell cycle dysregulation, which is a hallmark of tumor cells and human cancers
  • Inhibits DNA synthesis in certain parts of the cell cycle—the process by which cells reproduce that underlies the growth and development of all living organisms.
  • Impedes the hatchings of sea urchins. (Sea urchins were used because they constitute an appropriate model for the identification of undesirable cellular and molecular targets of pollutants.) The delay was found to be dose dependent on the concentration of Roundup. The surfactant polyoxyethylene amine (POEA), another major component of Roundup, was also found to be highly toxic to the embryos when tested alone, and could therefore be a contributing factor” (4)


These are just more reasons why I don’t eat or drink soy, if I can possibly avoid it or any other genetically modified food or non-organically grown food.

Recently (May 12, 2015), Germany’s state consumer protection ministers are calling for a European Union -wide ban on the leading global pesticide Glyphosate, since it was categorized as carcinogenic by the World Health Organization. (5) Glyphosate is marketed under the name of Round-up. This is one of the reasons we as consumers need to demand labeling of genetically modified foods in everything and everywhere. I highly recommend reading more about glyphosate herbicide if you are eating non-certified organic foods.

Just recently, the country of Bermuda banned Round-up. Here is the news release: http://www.royalgazette.com/article/20150511/NEWS/150519966

Beware that soy is added to tortillas, breads, fake meats, and many other foods, supposedly for the “health” benefit. In my opinion it is really used just used as cheap filler.

Health and nutrition expert Dr. Joseph Mercola writes that the advertising industry has really misled the public about the safety and health benefits of soy, as well as the widespread use of it in the Asian diet. He states: “A study of the history of soy use in Asia shows that the poor used it during times of extreme food shortage, and only when the soybeans were carefully prepared (e.g. by lengthy fermentation) to destroy the soy toxins.”(6) [iii] He goes on to say that contrary to some reports in the West, it is not the usual practice in Asian countries to feed soy milk to infants.(7)[iv]

There is a billion-dollar industry that advertises soy as a health answer to many health issues. Soy is frequently touted as being the answer to women’s menopause problems, heart disease, and weight problems, as well as a great protein source. Be aware of this when you are reading food labels that refer to soy having health benefits, even those that display an FDA-approved statement that soy can help lower the risk of heart disease. In 2000, two FDA employees, Daniel Doerge and Daniel Sheehan, were worried enough about the danger of soy that they wrote a controversial letter to their employer, protesting the positive health claims for soy that the FDA was approving at the time.(8)101( They wrote:

“There is abundant evidence that some of the isoflavones found in soy, including genistein and equol, a metabolite of daidzen, demonstrate toxicity in estrogen sensitive tissues and in the thyroid. This is true for a number of species, including humans. Additionally, isoflavones are inhibitors of the thyroid peroxidase which makes T3 and T4. Inhibition can be expected to generate thyroid abnormalities, including goiter and autoimmune thyroiditis. There exists a significant body of animal data that demonstrates goitrogenic and even carcinogenic effects of soy products. Moreover, there are significant reports of goitrogenic effects from soy consumption in human infants.[v]”(9)

Think carefully about the effects that soy can have on the thyroid, (one of our master glands, which affect almost all aspects of our health) and estrogen. So many doctors and nutritionists are soy proponents. Be careful, and research this yourself if you are concerned.

“One of the reasons soy is touted as a great health food is because it is said to help with menopause hormone imbalances. This is one of the reasons why so many doctors and older women were so happy to embrace it. Soy and soy-based products contain isoflavones or phytoestrogens, which are plant-based estrogens. Soy is not the only food that contains phytoestrogens. There are other, less controversial, and more digestible foods with phytoestrogens that you can include in your diet. (For more information on phytoestrogens, see “Phytoestrogens and Breast Cancer—Fact Sheet #01” in “Resources.”)

For men, eating soy isoflavones can significantly reduce testicular function and lower luteinizing hormone (LH) production, which is what signals the testicles to work. A high soy intake and potentially lower level of LH increases the probability of estrogen dominance in men, contributing to hair loss, swollen and cancerous prostates, and insulin resistance. Doris Rapp, MD, a leading pediatric allergist, asserts that environmental and food estrogens are responsible for the worldwide reduction in male fertility.”[vi] (10)

Soy consumption has been linked with cancer in adults, notably breast cancer, as I read in an article by Jim Rutz. He went on to say:

That’s why the governments of Israel, the UK, France and New Zealand are already cracking down hard on soy. . . .

In sad contrast, 60 percent of the refined foods in U.S. supermarkets now contain soy. Worse, soy use may double in the next few years because (last I heard) the out-of-touch medicrats in the FDA hierarchy are considering allowing manufacturers of cereal, energy bars, fake milk, fake yogurt, etc., to claim that “soy prevents cancer.” It doesn’t. . . .

P.S.: Organic, non gmo soy sauce is fine. Unlike soy milk, it’s perfectly safe because it’s fermented, which changes its molecular structure. Miso, natto and tempeh are also OK, but avoid tofu.[vii](11)

It is also important to be aware that soy can create allergic reactions. In 1986, Stuart Berger, MD, placed soy among the top seven allergens, one of the “sinister seven.”

These are all reasons why I don’t consume soy.

This is food for thought, by Nancy Addison.

Please leave a comment and join the conversation!

Everyone would love to hear what you think!


By Nancy Addison, CHC, AADP

Most of the article is taken from “How To Be A Healthy Vegetarian” By Nancy Addison, published 2012- copyright@nancyaddison2012

Other sources:

1 & 2 -[i] Fallon, Sallon. “Soy’s Dark Side.”

[ii]3 -Journal of Toxicology and Environmental Health, Part B: Critical Reviews Volume 15, Issue 4, 2012, R. Belléabc*, J. Marcabc, J. Moralesabc, P. Cormierabc & O. Mulner-Lorillonabc, pages 233-237, Publishing models and article dates explained, Published online: 09 May 2012, Article Views: 332, http://www.tandfonline.com/doi/abs/10.1080/10937404.2012.672149

4- Mercola, Dr. Joseph, New Evidence Against These Cancer-Causing Foods – And the Massive Cover-Up Effort, Dr. Mercola’s website, June 09, 2012 ‘

  1. German states call for ban on household pesticide

UR Active support, Germany, May 12, 2015, Dario Sarmadi translated from German by Erika Körner

6-[iii] Mercola, Dr. Joseph. “Learn the Truth About Soy: Just How Much Soy Do Asians Eat?” Dr. Mercola’s website. January 9, 2000. articles.mercola.com/sites/articles/archive/2000/01/09/truth-about-soy.aspx.

7-[iv] Fallon and Enig, “Soy’s Dark Side.”

8-[v] Sheegan, Daniel M., and Daniel R. Doerge. Letter to Dockets Management Branch (HFA-305). February 18, 1999. The letter was posted on the abcnews.com website as “Scientists Protest Soy Approval.”

9-[vi] Bellatti, Andy. “You Ask, I Answer: Soy Portein Isolate.” Medpedia.com website. April 16, 2011. www.medpedia.com/news_analysis/98-Small-Bites/entries/71677-You-Ask-I-Answer-Soy-Protein-Isolate.

10 & 11-[vii] Rutz, Jim. “The Trouble with Soy.” World Net Daily website. www.wnd.com/news/article.asp?ARTICLE_ID=53327. 2010. This article was originally titled “Soy Is Making Kids ‘Gay’,” but after a huge backlash he re-titled it “The Trouble with Soy.”

Listen to my segment on the Farm and Ranch radio show talking about the situatation with the pollinators and the bees.  Click Here


Please make a comment below and let me know what you think about this blog and this subject!


Tom Spicer – The Spiceman

Anne, Tom Spicer , Nancy Addison & MImi at Tom's for book signing

Monday,  I found out we lost a very dear person, Tom Spicer.


We all knew Tom. He was not known as a big man in terms of physical stature, but he was a big man in that he was extremely smart and talented, had a wonderful sense of humor, a big heart, was a good father, a great brother, a great friend, and I’m sure much, much more that I’m not even aware of.

It took me some time to write this, I was so incredibly heart sad. But I’m writing this as a tribute to my friend, who will be greatly missed.

He left a big impact on Dallas and on those who knew him. He knew something about everything, and a lot about a lot of things.  You couldn’t help but respect him. He quite literally led a movement in Dallas for living healthier lives and eating a healthier, fresher, more plant-based diet. He had a passion for gardening, food and life. He was incredibly genuine, generous and kind.

He was a self-made man who’d risen to a very impressive level in life in many ways, in the mere years he had with us.

I hadn’t known Tom that long, but I worked on some projects with him, and we had joined forces in our love of growing and consuming beautiful, healthy plants. He was an enormous force in Dallas, providing healthy fresh food for all of us to enjoy and thrive from. He had a gift for fun, laughter, making plants grow and creating exceptional gourmet food.

When I was Larry Hagman’s chef and nutritionist, I’d go to Tom’s to get the freshest organic foods I could. It was always such a delight to go back into his garden and see what he was growing at the time. It was a magical garden. I just felt better every time I went there.

At special times he’d be… on his hand-made musical instrument, playing the most beautiful music and sweeping everyone away into another world.

He was such a dear person, and I enjoyed his company so much. He was unique and rare. His place (one being – FM 1410) was always filled with conversation, music, and laughter.  It made me think that this must be what it was like in France, when the Impressionist artists and writers were together. Tom was magical in creating a space for everyone to feel relaxed, accepted and free to share their thoughts, dreams, art and aspirations. He was like the Gertrude Stein of Dallas. A rare and cherished person.

The picture I added above was one taken when he gave me a book signing (my book is: How To Be A Healthy Vegetarian)  party at his place FM1410. ( Thai’s Tom in the middle. I’m in the blue dress on the right with my mother next to me.) It was a joyous event and he was so dear to make food using recipes from my book. He had also contributed some recipes to my book. He was a such a dear friend.

He was the leader of a movement.

He will be greatly missed.

He has my respect and admiration.

I will miss my dear friend immensely.

I was working on a book with him and I happen to have a biography of his that we were putting in our book. I don’t think he would mind if I shared this with you.

Tom “Spiceman” Spicer’s food and music have always been intertwined. They are ripe, delicious, and sexy like homegrown, Creole tomatoes.

The Spiceman grew up in the Crescent City ,New Orleans, Louisiana into a family of five sisters, Doris, Diana, Bettina, Alice and Susan, and one, macho brother, Hank. Tom was raised by his right-brained mother, Alice, and his left-brained father, Captain Henry C. Spicer, Jr. Somehow his Danish mother managed to meet and marry his Dad, from Waycross, Georgia in Venezuela. Now that’s a spicy melting pot!

Tom entered at the tail end of the family and of his father’s naval tour of duty. Born in New Port, RI in 1956, he traveled with his family to Holland where they resided for 3 years. When Tom was 4 years old, Capt. Spicer and family were transferred to New Orleans where the Captain became Commandant of the 8th Naval District in 1960.

The two major influences and loves in Tom’s life are music and the land. The love of music comes via his dad. The love of the land comes via his mom. They are uniquely combined in The Spiceman.

As a young man Tom’s dad was a Jazz violinist and played gigs on the east coast that helped feed his family during the depression. One of the bands he was part of was called “The Georgia Jazz Babies”. His dad also entertained his large family by playing the piano at home.

Tom Spicer formalized his love of music by studying and playing bass at Berklee College of Music in Boston, MA. He then worked for many great musicians such as Clarence Gatemouth Brown, Robert Ely, Tracy Nelson, and Zachary Richard. He toured with Zachary Richard through France and Canada where he was introduced to the best food and freshest markets he’d ever experienced.

As a child Tom gardened with his mother in the lush, fertile soil near the Mississippi River. He frequented the French Market near Jackson Square as a child with his parents and later as a produce merchant. At the French Market he procured fresh Creole tomatoes, bay leaves, peppers and satsumas to sell to his Crescent City clients. One special client was his sister, Susan Spicer, chef/owner of Bayona restaurant in New Orleans.

Arthur Griffin, Tom’s great-grandfather, was a horticulturalist extraordinaire imported from England to New England in the early 1900’s by the Vanderbilts. Arthur grew hothouse melons and strawberries in the dead of winter for the Vanderbilts. However, he was more noted for his flowers winning trophies like the “Gardeners Chronicle” for his breed of “Gloriossa Rothchildsianna”.

In 1979 Tom’s connection to the land was enhanced when he was recruited by an oil and gas lease acquisition firm in Lafayette, LA. He trained to become a Louisiana, Oil & Gas Landman, which enabled Tom to rightfully say… “I’m a Looziana landman….dat’s de lease I can do”.

Upon returning to New Orleans after the oil crunch, Tom’s long time friend and peer, Jim Bremer, recruited him to work for a specialty produce company where Spiceman truly began to blossom.

Tom moved to Dallas, Texas in 1984 to expand his field of dreams. He was recruited by a failing hothouse tomato operation. Tom turned it into one of the most successful fresh herb and specialty greens operations in the state. At the same time he continued to play bass guitar and join the Dennis Cavalier Band every Mardi Gras where his bass playing was like file to gumbo.

When Tom’s imaginative bass playing styles and creative, New Orleans musicality got a hold of the flea market kalimba his sons, Erik and Maxwell, brought home, the Seque Kalimbass was born. Tom was able to join his bass with the African thumb piano and some great music has come alive.

The people who have had the delight of experiencing Tom “Spiceman” Spicer’s food and music keep coming back for more.

I will miss Tom very much. He leaves a huge void in many of our lives.

– Nancy Addison



Tom Spicer and Anne oliver lewis at farmers for farmers at Lee ParkThis is Tom Spicer and Anne Oliver Lewis at their booth at the Chefs For Farmers Event at Lee Park in Dallas.


Click here if you want to watch Tom teach us how to cut green onions in the proper way.


Click here to watch an interview with Tom and SMU Reporter.


Click here to watch him play his unique musical instrument!


Vitamin D and Sunscreens

sun smiling cartoon


 All year round we are going to the beach or finding places with warmer weather to enjoy. My friend asked me for my information on Vitamin D and unscreens the other day, because she was going to the beach for the winter months. So, I thought I would put this information up for those of you doing the same thing.

I can still remember putting sunscreen on my son, who has very sensitive skin and is a redhead. He started screaming and running off in pain because thesunscreen I had just applied to his skin hurt him. The sunscreen had been for children with sensitive skin! It made me incredibly sad and upset as I washed it off of him and felt so terrible about having hurt my son in this way.  I only wanted to protect him.

After that, I really started researching sunscreens in hope that I would never hurt my children again. I’ve learned a lot since then. We want to protect ourselves and our children from the sun during the summer, but what else is there to know about the sun, and what sunscreen should you use? Recent studies reveal that many sunscreens can cause Vitamin D3 deficiency, increase the risk of skin cancer, and take away the sun’s benefits, such as access to Vitamin D. (1)

It is estimated that about 87% of the population is Vitamin D–deficient in the winter months, and that seven out of 10 children and 70% of breastfed babies are deficient in Vitamin D3, which affects their growth and development. (2) The sun promotes health and vitality. Because of these alarming numbers, many doctors recommend significant everyday supplements of Vitamin D and more specifically Vitamin D3.

Vitamin D is actually a hormone, known as calcitriol in its active form. A deficiency of calcitriol may be responsible for over 17 cancers, autoimmune disease, multiple sclerosis, osteoarthritis, hypertension/high blood pressure, diabetes, depression, and genetic disorders, and may increase the risk of cardiovascular disease. (4) Rickets (bone softening) is a disease caused by Vitamin D deficiency. Sounds a lot like osteoporosis, doesn’t it? If you have a bone problem, have your Vitamin D checked. That may be a big part of the problem.

The American Medical Association recommends we get at least 15 minutes of direct mid-day sun, without applying sunscreen, several times a week, yet the American Academy of Dermatology says “there is no scientifically validated, safe threshold level of UV exposure from the sun that allows for maximal vitamin D3 synthesis, without increasing skin cancer risk.” (4) It is up to you to decide, but regardless, be sure not to stay out in the sun and burn from prolonged exposure.

Humans have been getting their Vitamin D from the sun for centuries, and foods with Vitamin D are few and insufficient. Most experts agree with the American Medical Association’s recommendations for sun exposure. The amount of skin exposed to sunshine correlates directly with how much Vitamin D will be produced. The more skin exposed, the more Vitamin D will be created. Also, people with darker skin actually need more sunlight than lighter-skinned people. We also need sunlight through our eyes without sunglasses each day.

For about 25 years, we have used sunscreens that block out UVB rays, but not UVA rays. UVB rays were thought to be the cause of skin cancer, butstudies now reveal that sunscreens were blocking UVB cancer-protecting rays and allowing in UVA rays that can cause cancer. For about 25 to 30 years, we have been in some ways convinced to be afraid of the sun and avoid it. There is no Vitamin D toxicity from sunshine, because UVA rays break down excess Vitamin D. We can store Vitamin D in fat cells and use it in the winter month if we get enough in the summer. UVB rays are at their peak in the summer and are not available for most of the winter north of Atlanta, Georgia. When UVB rays stay on the skin surface they help the body make Vitamin D3, which is why they were incorrectly blamed for causing skin cancer. The SPF rating only measured the UVB blocking power. Sunscreens reportedly reduce Vitamin D3 levels in the blood by up to 99 percent.

What do you do about sunscreen if you need to be outside for long periods of time? Pick a safe sunscreen. Some sunscreens have carcinogenic ingredients and hormone disrupters that should be avoided: Oxtinoxate, Octisalate, Oxybenzone, Homosalate, Avobenzone, and Retinyl Pa (a form of Vitamin A). Be sure to check any sunscreens for these ingredients; they absorb easily through the skin and are toxic when combined with sun exposure.

Zinc oxide and titanium dioxide have been said to be safe and they say it doesn’t penetrate the skin, but from my most resent research, I believe they arenot safe. Micronized metals will penetrate the skin and enter the blood stream. The results of this can be ancer and tumors. TiO2 is an acknowledged arcinogen. (5)

Dr. Plourde, in her research paper,  “Exposing the Hazards of Sunscreen, ” says that there is concern that “sunscreen chemicals should be examined in relation to rising autism rates.” (6) If you are interested in this subject, I would definitely read her research paper. If you think you must use a sunscreen, you may check The Environmental Workers Group (EWG) (a non profit group that does independent testing) tested over 1,500 sunscreens for safety and effectiveness. You can go to their website and see the sunscreens they recommend. (7) Their site with the sunscreen is:  http://www.ewg.org/2014sunscreen/.

I would buy the ones that are non nano, because when it’s nano, it is too small a particle and can penetrate the skin. You want it to be large enough particles that will not penetrate the skin. Some scientist think even the non nano is not large enough to keep it from absorbing into the body/bloodstream.

Natural ways to help us protect ourselves this summer from getting to much sun. Drinking carrot juice or eating carrots or sweet potatoes also gives the body some natural sun protection (from the beta carotene). Wearing nice thick clothing that covers our skin without chemicals. Clothing that are treated with chemicals like: titanium or zinc oxide will break down in the wash and create hazards to the eco system i our water supply.  Apparently the coral reefs are dying off as a result of various chemicals used in sunscreens. (8)

So, whenever you are getting to the beach or a warm and sunny place, get some natural vitamin D, wear natural clothing to protect yourself from too much sun, eat some beta carotene rich foods and get into the shade if you feel you have been out too long.

Enjoy you fun in the sun!


1.Mercola, Dr. Joseph. “Slathering on Sunscreen Does Not Prevent Cancer.” Dr. Joseph Mercola’s website. articles.mercola.com/sites/ articles/archive/2003/08/02/sunscreen-cancer.aspx.

2. Douillard, DC, Dr. John. “Vitamin D: Astonishing Health Benefits.”

Dr. John Douillard’s Lifespa.com website. www.lifespa.com/article. aspx?art_id=100&view=print.

3. Douillard, DC, Dr. John. “Sun Exposure: Don’t Be Fooled By Your Sunscreen.” Dr. John Douillard’s Lifespa.com website. www.lifespa. com/article.aspx?art_id=114&view=print.

  1. Douillard, “Vitamin D” Douillard’s Lifespa.com website. www.lifespa.com

5, 6 & 8.  “Exposing the Hazards of Sunscreen” by Elizabeth Plourde, CLS,NCMP, PhD, Price-Pottenger Journal Vol. 36, No. 1

  1. “Sunscreens Exposed: 9 Surprising Truths. EWG’s Skin Deep— Sunscreens 2011.” Environmental Working Group website. June 23, 2011. breakingnews.ewg.org/2011sunscreen/sunscreens-exposed/ sunscreens-exposed-9-surprising-truths/

copyright@nancyaddison2012 For more information go to: www.organichealthylifestyle.com


Super Smoothie and Quinoa Milk!

Nancy Addison's Super Power Smoothie


Recipes For Super Smoothie and Quinoa Milk


I love smoothies. They are a fast and easy way to get super, nutrient dense food in an efficient manner. I always felt that breakfast was one of the most important meals of the day.

When my children were growing up, I made smoothies for my children almost every morning before they left for school. If they were racing out the door, I knew that they could drink this on the way to school, and it would sustain them until lunch. I didn’t want them going off without some kind of food in their stomach.


Fruity Protein Power Smoothie



1 c. fresh, organic fruit of choice (freshly pitted cherries or blueberries are good)

1 banana

1½-2 c. organic quinoa milk

1 scoop (4 T.) Vanilla Protein Powder

1 tsp. cold pressed, organic hemp seed oil

1 T. organic, pure coconut oil

2 dates, pitted and softened by soaking them in water for about 20 -30 minutes.

¼ tsp. fresh, soft bee pollen (optional)



Place all ingredients in a blender and blend until smooth.

Drink at room temperature immediately.


Variation: Substitute a few drops of stevia or ½ tsp. of xylitol for the dates, if you have high blood sugar.


Serves one.



Quinoa Milk



1 vanilla bean or ½ tsp. vanilla extract

1 c. organic, whole (freshly-cooked) quinoa

2 c. non-chlorinated water

Stevia to taste (optional)

Dash of sea salt



  1. Split vanilla bean and use a sharp knife to scrape out the inside of the bean. Put scrapings in a blender.
  2. Combine all ingredients in a blender and blend well.
  3. Strain through a nut milk bag, or simply drink it as a thicker version. (The more quinoa you add, the thicker the milk will be.)



  1. You can omit or use an alternative vanilla flavor for this milk.

Toffee or vanilla-flavored stevia (by Sweet Leaf) is one I sometimes use instead of the vanilla bean.

  1. You can add a soaked date for sweetening.


Serves one.


By Nancy Addison CHC, AADP. For more information go to:www.organichealthylifestyle.com

Charlene Tilton, Sheree Wilson, Brook Boleyn, And Nancy Addison Attend The White Bridle Equine Therapy Fundraiser Event In Dallas, TX

Charlene Tilton, Sheree Wilson, Brook Boleyn, And Nancy Addison Attend The White Bridle Equine Therapy

Fundraiser Event In Dallas, TX

        Last night I attended the White Bridle Therapy and Horse Rescue Event. It was a wonderful evening at the home of Debbie Mullen and Tim Alexander. The band was Johnny Roger’s band from Chicago. One of his claims to fame, other than being a terrific musician and singer, is that he is Elvis’s 3rd cousin. He played some wonderful country music.
Charlene Tilton ( stared in the TV show “Dallas”) was there along with one of White Bridle’s main chairwomen: Sheree Wilson ( stared in the TV Show “Walker Texas Ranger”) and founder of White Bridle Therapy,  Brook Boleyn. I have volunteered with White Bridle since it was very young. I love horses and children and this has been a terrific experience for me working with this group.
They provide Equine Therapy for children with Autism as well as other health challenges. I also love the fact that they have rescued many fine horses from becoming dog/pet food. Horses are so magnificent and regal. They deserve more humane treatment. This is a wonderful group and I know they have helped many children and horses live happier lives.

“White Bridle’s mission is to serve our community with equine-assisted programs that enable people to live happier, more productive and rewarding lives.

White Bridle is located in Keller,Texas and provides an equine-facilitated therapy program for children.  We offer both a learning program based on our client’s IEP and a speech therapy program.  The programs are a half and hour or an hour long.

The speech therapy program is year round; and the learning programs are booked in 5, 8 or 10 week sessions. “

For more information go to White Bridle TherapyCharlene Tilton, Sheree Wilson, Brook Boleyn, Nancy AddisonNancy Addison and Johnny RogersNancy Addison with  therapy horse with White Bridle Therapyy.

Rejuvenation Retreat’s Authentic Nicaraguan Organic Recipe

Easter's Fresh HerbsRejuvenation Retreat’s Authentic Nicaraguan Recipe


I’ve been hosting my Rejuvenation Retreat this month in Redonda Bay Nicaragua with Charlotte Ammerman.

This week we had a local Nicaraguan Mid Wife/Healing Woman come and give a cooking class for our group. She made a healing green drink, native cookies, home make tortillas and a stir fry.

We got to use some of my healthier ingredients that I had brought from the US.

I had her make her dishes with some of my healthier ingredients and her incredibly fresh local ingredients.

We got to work with her and make the dishes with her. It was so much fun for our group.

She was so precious and had the sweetest smile.

We are so blessed to be in such an exotic central American Country with so many dear sweet people who are sharing their culture with us.

Here is her recipe for the healing green drink she made for us.

Ester and Conchita preparing veggies for our cooking lesson and authentic Nicaraguan luncheon

Ester and Conchita preparing veggies for our cooking lesson and authentic Nicaraguan luncheon

Nicaraguan Anti-Inflammatory Drink

This is a green drink that fortifies the blood and helps those with anemia.




Jicote leaves

Spinach leaves

Lemon/lime juice




Combine in a blender or juice.

Serve immediately.