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Thank you Kino Wellness!!!

07/15/2015 8:37 PM posted by sandydasch

Kino Wellness is thrilled to share our Client success!

"Hey KW! Thanks for all of your help! I'm staying in touch with you because you're the only person on my journey over the past four years that has been able to help! Seriously!

I’m done my 40 days! Lost 19lbs and 10 inches. I’ve been sleeping better than I have in years. My clothes fit. My period wasn’t late as it normally is! I feel way better. I really feel like the liver cleanse is helping too. I’m starting to get some energy back.

Thank you so much Sandy!"

Kino Wellness couldn't be happier! Way to go!!!!

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Thank you Kino Wellness!!!

07/15/2015 8:34 PM posted by sandydasch

Kino Wellness is thrilled to share our Client success!

"Hey KW! Thanks for all of your help! I'm staying in touch with you because you're the only person on my journey over the past four years that has been able to help! Seriously!

Thank you so much Sandy!"

Kino Wellness couldn't be happier! Way to go!!!!

Call today to see if we can help you today, 727-808-2808

Call

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Do you need a Gut Repair? Do you have Food Sensitivities?

06/21/2015 10:53 AM posted by sandydasch

Kino Wellness LLC

Email: sandy@kinowellness.com
Phone: (727) 808-2808

Motivation. Energy. Results.

Kino Wellness LLC added 2 new photos.

Yesterday at 9:28am ·

Do you need to repair your gut?

A possible explanation of your ongoing symptoms is that you actually have some work to do on your gut. Many times, clients complain that there is a long list of ingredients that bother them or that have come back on a food sensitivity test. When this is the case, it’s unlikely that every single food is truly a sensitivity; rather, it’s more likely that the gut is leaky and damaged and so is reacting to lots of different foods.

Food Sensitivity Testing includes 95 common foods.

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Green Salad with Dijon Red-wine Dressing

06/21/2015 10:48 AM posted by sandydasch

Green Salad with Dijon Red-wine Dressing

1 Tbs. red-wine vinegar
3/4 tsp. Dijon mustard
1/4 tsp. minced garlic
3 Tbs. water
Kosher salt and freshly ground black pepper
1 head red or green romaine (3/4 to 1 lb.), trimmed, washed, dried, and torn into bite-size pieces (about 5 cups)
1 cup mâche, trimmed, washed, and dried (1 to 2 oz.)
1 cup oak leaf lettuce, trimmed, washed, and dried (1 to 2 oz.)
1 cup mizuna or baby spinach leaves, trimmed, washed, and dried (1 to 2 oz.)
Leaves from 1 head celery
1/2 cup fresh basil leaves (green or purple), torn into small pieces
1/2 cup fresh chervil sprigs
1/4 cup chopped fresh chives

Combine the vinegar with the mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste.

Just before serving, toss the romaine, mâche, oak leaf lettuce, mizuna or spinach, celery leaves, and herbs in a large bowl with just enough of the dressing to lightly coat them (you may not need it all). Season with salt and pepper to taste and serve.

This is "free" so have a large serving with lunch and dinner!

Sandy Dasch RN

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Kino Wellness, LLC.

Email: sandy@kinowellness.com
Phone: (727) 808-2808

Motivation. Energy. Results.

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Kino Wellness serves up Eggplant Rolls

05/13/2015 9:19 AM posted by sandydasch

Eggplant Rolls

Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside.

Mix toasted cumin and salt in a bowl.

Trim the eggplant and slice lengthways into 4mm thick slices. Spray the slices generously with Pam and sprinkle with cumin and salt mixture.

Place a griddle pan or large frying pan over a medium heat and add spray PAM. Once hot, fry the eggplant slices for approximately 2-3 minutes on each side until soft and colored.

Once all the eggplant slices are cooked, set aside on kitchen towel to drain

For the paneer and quinoa filling, place a non-stick pan over a medium heat and add PAM. Once hot, add the onion and sauté until a light golden brown colour

Add the ginger-garlic paste, turmeric, salt and chilli powder and sauté for a further 2 minutes

Add the cooked quinoa and cook for a further 5-7 minutes, then add the grated paneer and remove from the heat. Finish with garam masala powder and chopped coriander

Lay out the eggplant slices on a chopping board. Spread a generous layer of the filling on top of each and sprinkle over the vegetables. Roll up each slice to enclose the filling

Stack the aubergine rolls onto plates and serve immediately

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Pan-seared Mahimahi with garlic, lemon and thyme

05/06/2015 8:21 AM posted by sandydasch

Pan-seared Mahimahi with garlic, lemon and thyme

I’ve been wanting to use lemon zest in a recipe for awhile now and finally got my chance! The zest, coupled with the garlic and thyme gave this mahi mahi a mouth-watering flavor. There really is nothing like a flavorful piece of seared fish! Here’s what you’ll need:

3-4 mahi mahi fillets (3oz. each)
1/2 tbspn lemon zest (from 1-2 lemons)
1/2 tbspn fresh thyme
salt and pepper to taste
1/2 medium sized onion
3 cloves of garlic (minced)
PAM

PREP:

1. Zesting a lemon is actually a lot about the tools you have in your kitchen. My cheese grater is a square with different sized grates on each side, so I just used the smallest grate to zest my lemon. To zest, simply rub your lemon against the grater, careful to turn the lemon as you grate through just the yellow rind.

2. Once you have your lemon zest, combine with salt and pepper in a bowl.

3. Add thyme to the zest/salt/pepper mix. When adding the thyme you want the leaves, not the stems. To get the leaves, pinch the stems and run your pinched fingers all the way down the length of the stem to remove thyme leaves. Discard the stems & add the leaves to the mix.

4. Pat dry your fish with a paper towel. Coat the fish with the spice mix. Set aside on a plate.

COOK:

1. Heat a pan on medium/high heat. Add spray PAM.

2. Once pan is searing hot (you can test with a small piece of fish), add onions.

3. Once your onions are a golden brown, add your fish to sear. Be sure not to move the fish once you set it down in the pan. Let the fish sear for 3-4minutes (depending on thickness).

4. Turn your fish over using a spatula. Let the fish sear for another 3-4minutes (depending on thickness).

5. Allow fish to completely sear on the other side, then lower heat and cover your pan so that the fish can cook all the way through. Add your garlic. Let fish cook for another 3-4minutes (depending on thickness).

6. Once fish is cooked through, remove from heat and serve.

This was great when paired with some roasted zucchini/squash and whole wheat couscous.

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Cinco De Mayo made skinny with kino Wellness

05/05/2015 8:51 AM posted by sandydasch

Cinco de Mayo Made Skinny
Salsa
This recipe is so simple you’ll have difficulty believing it is just as good, if not better, than the real deal. Tomatoes, onions and jalapeno peppers are mixed with lemon juice, sea salt and cilantro. Enjoy
Quesadillas
Not only are these quesadillas healthy, but they are so delicious. Whether chicken or beef and everyone’s favorite super food, kale, along with the main ingredients. Oregano, chili powder and cumin for all the flavor.
Margarita chicken skewers
If you’re having a Cinco de Mayo celebration, these chicken skewers are going to be a real crowd pleaser. The chicken is marinated in a blend of margarita mix, tequila and cilantro. Grill the chicken to really get the flavors out or, if you prefer, bake them. Either way, they are going to be Cinco de Mayo delicious. (the sweetness and calories are low once cooked)

Kino Wellness, LLC.
Sandy Dasch, RN

Phone: 727.808.2808 Email:sandy@kinowellness.com

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Chicken and Veggie Ravioli

05/04/2015 8:06 AM posted by sandydasch

Chicken and Veggie Ravioli

2-3 medium to large yellow squash
1.5 lbs. ground chicken
1 8 oz. bag frozen spinach, thawed( or fresh)
1/2 yellow onion, diced
1 clove garlic, minced
small handful fresh basil leaves
salt and pepper to taste

1. Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. ( potato peeler will work)
2. In a large pan, small spray of PAM, heat onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant.
3. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through.
4. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency (I like it relatively smooth).
5. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape.
6. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the picture above.
7. Secure with a toothpick.
8. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm. ( or bake in oven at 400 )

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Seared Scallops with Braised Chard

04/11/2015 10:20 AM posted by sandydasch

Seared Scallops with Braised Chard
INGREDIENTS
1 small onion, cut into 1/4-inch dice
2 garlic cloves, minced
1 medium tomato, seeded and diced
1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
2 teaspoons soy sauce
Kosher salt and freshly ground pepper
12 large sea scallops (1 1/2 pounds)
Spray PAM

Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes. Add the garlic and stir until tender but not browned, 2 minutes. Add the tomato and cook until it begins to break down, 2 minutes. Add the chard stems and cook until crisp-tender, 4 minutes. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.
Season the scallops with salt and pepper. In another large skillet, heat the PAM on med high. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes. Turn and cook for 3 more minutes. Spoon the chard onto plates, top with the scallops and serve.
4-5 large scallops is 4 oz of meat.

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Scallops with Blood Orange and Fennel

04/11/2015 10:10 AM posted by sandydasch

Scallops with Blood Orange and Fennel
INGREDIENTS
2 small fennel bulbs—halved, cored and very thinly shaved on a mandoline
2 blood oranges
6 tablespoons fresh blood orange juice
PAM
Salt
Freshly ground pepper
10 large sea scallops
1 teaspoon fennel pollen
2 tablespoons unsalted butter
2 tablespoons brined capers, drained and patted dry
1/4 cup sliced green olives ( off program only )
1/4 cup unsalted roasted pistachios, chopped (off program )

In a large bowl, soak the fennel in ice water. Peel the blood oranges with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
In a medium bowl, whisk the 6 tablespoons of blood orange juice and season with salt and pepper. Drain the fennel and pat dry. Add it to the dressing and toss to coat. Mound the salad on 10 plates.
Heat a large skillet, Spray with PAM and season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Turn the scallops over and cook just until white throughout, 2 minutes longer. Set the scallops on the fennel salad.
Cook the capers, basting them with the PAM in the pan, until browned and crisp, 2 minutes.
Scatter the capers and orange sections all around and serve.
Add chopped olives and pistachios if off Program.

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Lemony Zucchini with Basil

04/06/2015 2:50 PM posted by sandydasch

Kino Wellness LLC

Yesterday at 9:24am ·

Lemony Zucchini with Basil

INGREDIENTS
PAM
4 medium zucchini, sliced in long thin strips with a vegetable peeler
Finely grated zest of 1 lemon
Salt and freshly ground pepper
1/4 cup thinly sliced basil
In a nonstick skillet, heat the spray oil. Add the zucchini and cook over high heat, tossing, until just tender, 2 minutes; remove from the heat. Sprinkle the zucchini with the lemon zest, season with salt and pepper and transfer to a bowl. Scatter the basil on top and serve.

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Roasted Golden Beet and Turnip Salad

03/27/2015 4:38 PM posted by sandydasch

Roasted Golden Beet and Turnip Salad
3 medium golden beets with greens
3 large turnips
Spray Pam
sea salt
ground black pepper
2 cups young kale leaves
4 green onions, trimmed and chopped
1/2 cup cilantro, chopped, plus a few sprigs for garnish
1/4 cup dill, chopped, plus a few sprigs for garnish
3 tablespoons lemon juice
2 large cloves garlic, smashed and peeled
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup water
Preheat oven to 425 degrees F.
Trim and peel beets, reserving greens. Trim and peel turnips. Cup beets and turnips into 1/2-inch thick wedges. Set in a medium-sized bowl. Spray with PAM and add a pinch each of sea salt and black pepper. Turn vegetables to coat. Arrange wedges on two rimmed baking sheets so that they’re not too crowded. Slide into oven and roast for 25 – 30 minutes. At the 15 minute mark, flip each wedge.
Meanwhile, prepare the dressing. In the pitcher of a blender, combine the green onions, 1/2 cup chopped beet greens, herbs, lemon juice, garlic, spices, and a generous pinch each sea salt and ground black pepper; pulse to blend, scraping down sides as needed. With blender on low, drizzle in water through the feeder hole. Increase blender speed and blend until mixture is smooth. Adjust salt and acid levels as needed.
Chop remaining beet greens into bite-sized pieces, and toss greens and kale with several tablespoons dressing. Divide between plates and tuck warm vegetables throughout the salad.

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Kino loves Quick Spiralized Zucchini and Grape Tomatoes

03/21/2015 9:36 AM posted by sandydasch

Quick Spiralized Zucchini and Grape Tomatoes
Ingredients:
Spray PAM
3 garlic cloves, chopped
3/4 lb grape tomatoes, cut in half
pinch red crushed pepper flakes
Kosher Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh basil
1 large zucchini, spiralized with thicker blade

Directions:
In a large non-stick pan set over high heat, spray with PAM. Add the garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with salt and pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
Increase heat to medium-high, stir in the zucchini and basil, season with salt and cook 2 minutes. Serve right away.

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Kino Wellness makes Roasted Stuffed Mushrooms

03/16/2015 9:14 AM posted by sandydasch

Roasted Stuffed Mushrooms
serves 4
4 large portobella mushroom caps
3 cups diced tomato, divided
1 cup diced sweet onion, divided
1/4 cup plus 2 tablespoons tamari
1-2 packets stevia (make a liquid by adding to 1/2 tsp water)
4 cups spinach, crushed
1 clove chopped fresh garlic
1/2 cup kalamata olives, chopped
Himalayan salt and pepper to taste

1. Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside.
2. Place half the tomatoes and half the onions in a bowl. Stir in the remaining 1/4 cup tamari and the stevia. Make sure all the tomatoes and onions are coated. Then mix together with the spinach, garlic and olives. Salt and pepper to taste.
4. Spoon tomato mixture into mushroom caps and top with garlic cashew cream.
Roast in oven at 350 for 20-30 min.

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Roasted butternut squash with roasted garlic

03/15/2015 4:06 PM posted by sandydasch

What a great idea!
Cut Butternut squash in two. Scoop out seeds. Place on cookie sheet.
Spray with PAM cooking spray, add salt and pepper and 2 Tbsp. water to the butternut squash... cut the top off the garlic, pop in and roast in the oven at 400 for 60 min ( until butternut squash tender )
Scoop out squash into serving dish. Garlic should be roasted and able to be squeezed out of shells. Combine and add salt and pepper to taste.

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Kino like SLOW COOKER CURRIED CHICKEN TACOS

03/03/2015 9:33 AM posted by sandydasch

SLOW COOKER CURRIED CHICKEN TACOS
Serves 8.
Author: Lisa Lin
Recipe type: gluten-free, lunch, dinner
INGREDIENTS
Slow Cooker Curried Chicken
2 pounds (900g) boneless skinless chicken breasts
1 15-ounce (425g) can of diced tomatoes
1 TBS coriander seeds, ground
2 tsp ground cumin
2 tsp fresh ginger, chopped
1½ tsp ground tumeric
1 tsp salt
¼ tsp cinnamon
¼ tsp ground cardamom
½ medium yellow onion, chopped
3 chiles de arbol, roughly chopped
4 garlic cloves, minced
2 star anise
½ cup (120ml) chicken stock
Avocado Crema
1 large ripe avocado
? cup chopped cilantro (tiny handful)
5 TBS low-fat yogurt
1½ TBS lemon juice (I used meyer lemons)
1 to 2 tsp onion powder
1½ tsp chili powder
½ tsp salt
Taco
1 bunch of collard greens (preferably with at least 8 leaves)
1 large red pepper, thinly sliced
½ small head of red cabbage, thinly sliced
INSTRUCTIONS
PREPARE THE CHICKEN: In a medium bowl, mix the chicken with the diced tomatoes, spices, and onions together, leaving out the star anise and chicken stock. Pour all the contents into a slow cooker. Add in the chicken stock and star anise. Set the slow cooker on low for 7 to 8 hours, or on high for 4 to 5 hours.
PREPARE THE CREMA: When the chicken is about done, start making the crema. Blend all the crema ingredients in a food processor until everything is smooth. If sauce is a bit thick, add another tablespoon of yogurt.
PREPARE THE WRAPS: Rinse the collard greens with water and pat them dry with paper towels. Trim off the tough stems.
When the chicken breasts are cooked, shred them with a fork. Assemble the tacos by adding some chicken, red pepper, and red cabbage inside a collard green leaf. Top with some avocado crema.
Store any leftover avocado crema in an airtight container. It should last for another 5 days. Remember to give it a quick stir before serving it again.
If off GWLP you can add the Avocado Crema
Avocado Crema
1 large ripe avocado
? cup chopped cilantro (tiny handful)
5 TBS low-fat yogurt
1½ TBS lemon juice (I used meyer lemons)
1 to 2 tsp onion powder
1½ tsp chili powder
½ tsp salt

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Kino Wellness would love to help you get healthy in 2015!

02/27/2015 10:14 AM posted by sandydasch

The Global Weight Loss Program is a safe, effective Doctor formulated & Doctor supervised method that can help you lose 10 - 40 lbs. in 40 days.

THE SCARY TRUTH:

Over the next few decades, Life Expectancy for the average American could decline by as much as 5 years unless aggressive efforts are made to slow rising rates of obesity. In 2000, Obesity caused 400,000 U.S. deaths – That’s approx. 16% of all deaths nationwide! That compares with 435,000 for tobacco, or 18%, as thetop underlying killer. Obesity is a very scary 2nd place winner.

It’s truly an American Epidemic and has proven to be a precursor to disease. It seems we’ve been talking about this for years and unfortunately it’s getting worse, not better.

Here’s a look at some of the statistics, and they’re really not pretty…

75% of Americans are Overweight.
50% will be “Obese” by 2025.
57 Million people are Pre-Diabetic due to weight related issues
$117 Billion spent on health related Obesity Problems

OVERWEIGHT people are 2X as likely to DIE early and OBESITY is linked to the TOP 3 Causes of DEATH and many other health problems:

Heart Disease and Stroke
High Blood Pressure
Cancer
Diabetes
Gallbladder Dx /Gallstones
Osteoarthritis
Breathing Problems
Back Pain

Results reported:

" Client 141 has lost 23.8 lbs. in 18 days " - Kino Wellness is thrilled to hear it! "

" At my check in today at the office I have lost 26 lbs in 34 days! Can't believe how many inches came off so far! "

" 30 lbs in 6 weeks! I feel great. I was at a conference this week ad numerous people noticed I lost weight! I also have 5 new outfits in my closet that fit again! Thanks Kino and Sandy "

Motivation.Energy.Results.

Kino Wellness LLC

727-808-2808

sandy@kinowellness.com

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Roasted Garlic & Artichoke Stuffed Chicken

02/27/2015 10:11 AM posted by sandydasch

Roasted Garlic & Artichoke Stuffed Chicken
This chicken recipe is very fast to put together–30 minute meal material! roasted garlic, a couple cans of artichoke hearts and were ready to go.
Serves: 6
Ingredients
1 head roasted garlic
9-10 artichoke hearts (about 2 cups worth)
1 tsp coarse grain sea salt (1/2 tsp for fine grain salt)
1 cup flat-leaf parsley (folded and packed)
6 boneless, skinless chicken breasts
1/4 C chicken broth
3-4 Cups organic baby spinach
additional pinch of sea salt
Instructions
If you are going to use bamboo skewers to secure the chicken, soak them in room temperature water while the recipe is prepared. They will catch on fire on the grill if they aren't fully soaked.
Add the cloves from a head's worth of roasted garlic along with the artichoke hearts, sea salt and flat-leaf parsley into a food processor.
Pulse a couple times to break down the ingredients, then stream in the 1/4 C chicken stock while pureeing the mixture.
Butterfly six boneless, skinless chicken breasts.
Scoop equal amounts of the artichoke mixture and spread into the pocket on the butterflied chicken breast. Top the mixture with a small handful of raw baby spinach.
Carefully fold the chicken breast back together and secure the open side with the soaked bamboo skewers.
Add a sprinkle of additional sea salt to the top of the chicken.
Preheat the grill to medium-high or about 400°F, then place the chicken down in a single layer.
Grill each side for 5 to 7 minutes.
Serve warm with additional chopped flat-leaf parsley, if desired.

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Roasted Garlic & Artichoke Stuffed Chicken

02/27/2015 10:11 AM posted by sandydasch

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Kino Wellness loves apples

02/22/2015 9:38 AM posted by sandydasch

Do you know your apples?

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Brilliant Vegetable Detox Soup

02/18/2015 11:25 AM posted by sandydasch

Kino Wellness loves this recipe.... Brilliant Vegetable Detox Soup

There’s nothing better than curling up with a comforting bowl of hot soup after a long, frigid, wintry day.
Serves 6

INGREDIENTS
1/4 cup vegetable broth or chicken
1/2 of a red onion, diced
2 cloves garlic, minced
3 celery stalks, diced
3 medium carrots, diced
1 small head of broccoli, florets
1 cup chopped tomatoes
1 tablespoon fresh ginger, peeled and minced
1 teaspoon turmeric (I used powdered)
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper, or to taste (optional)
fine-grain sea salt and black pepper, to taste
6 cups water (or 4 cups vegetable broth + 2 cups water)
2 cups kale, de-stemmed and torn in pieces
1 cup purple cabbage, chopped
juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)
INSTRUCTIONS
In fry pan with a small spray of cooking oil add onion and garlic, sauté for 2 minutes, stirring occasionally.
In a large pot, add the water and turn on the heat to medium-high. After it's hot, add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste. Add sautéed onion and garlic.
Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
Enjoy!

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Kino loves...Spice-baked Chicken and Cucumber Salad

02/13/2015 5:05 PM posted by sandydasch

Spice-baked Chicken and Cucumber Salad

1 teaspoon ground cumin
½ teaspoon dried chilli flakes
1 tablespoon thyme leaves
1 tablespoon shredded lemon zest
4 chicken breast fillets, trimmed

Cucumber Salad

2 tablespoons lemon juice
2 tablespoons water
sea salt
4 cucumbers, sliced lengthways with a vegetable peeler
1 cup mint leaves
½ cup chopped dill leaves

Preheat oven to 200°C (400°F). Place the cumin, chilli, thyme and lemon zest in a large bowl and mix to combine. Add the chicken and toss to coat. Place the chicken in a baking dish lined with non-stick baking paper and roast for 15 minutes or until chicken is just cooked through.

While the chicken is cooking, make the cucumber salad. Place lemon juice, water and salt in a bowl and mix. Divide the cucumber, mint and dill between plates and spoon over the dressing. Slice the chicken and serve with the salad. Serves 4.

Kino Wellness, LLC

13787 S Belcher Rd #100, Largo, FL 33771
Phone: 1-727-808-2808
Email: sandy@kinowellness.com

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Kino likes Grilled Tilapia Spinach Salad

02/12/2015 7:39 AM posted by sandydasch

Grilled Tilapia Spinach Salad
INGREDIENTS

8 oz sliced baby bella mushrooms
1 cup sliced zucchini
1 pinch coarse salt and freshly ground pepper, plus more for seasoning fish
2 fresh tilapia fillets
3 cups baby spinach
1 cup cherry tomatoes, halved
Dressing
2 Tbsp favorite balsamic, 4 Tbsp. water 1 Tbsp favorite mustard
DIRECTIONS

Heat PAM cooking spray in a medium skillet over medium high. Add the mushrooms and zucchini, season with a pinch of salt and pepper and sauté for about 5 minutes, until softened and starting to brown. Remove from pan and set aside to keep warm.
In a small bowl, whisk the honey and lime juice together.
Preheat an indoor or outdoor grill over medium high. Lightly coat with cooking spray. Season the fish on both sides with salt and pepper and place on the grill. Grill for about 3 minutes on each side.
Divide the spinach leaves over two dinner plates. Arrange the grilled fish over the spinach, followed by the sautéed vegetables. Sprinkle the cherry tomatoes over the salads. Lightly dash with favorite homemade vinaigrette.
Serve immediately!

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Kino Wellness likes Chai Poached Pears

02/08/2015 11:17 AM posted by sandydasch

This recipe is on the Global weight loss Program! We guarentee you will not be hungry or feel like you are on a diet with our program. Lose 20-40 lbs of your visceral toxic fat while eatting healthy!!

Chai Poached Pears

1 litre water
2-4 Stevia/Truvia packets
2 chai tea bags
1 cinnamon stick
3 cardamom pods, crushed
4 x medium beurre bosc pears, peeled
Place the water, stevia, tea bags, cinnamon and cardamom in a medium saucepan over high heat and bring to the boil. Remove the tea bags and add the pears. Cover with a piece of non-stick baking paper and top with a small plate or lid to weigh down the pears. Reduce the heat to medium and simmer for 35–40 minutes or until the pears are soft. Carefully remove the pears from the syrup, increase the heat to high and cook for 20–25 minutes, or until thickened slightly. Spoon the syrup over the pears to serve. Serves 4.

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Foods you eat can play a role in increasing or decreasing body pH

02/04/2015 10:15 AM posted by sandydasch

Foods you eat can play a role in increasing or decreasing body pH, and some foods can be more alkalizing than others. An acidic body is a magnet for sickness, disease, cancer, and aging. Eating more alkaline foods helps shift your body’s pH and oxygenates your system, keeping your body healthy and functioning correctly, preventing cancer, among many other diseases.

Sandy Dasch RN

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Kino Wellness, LLC.
13787 Belcher Road, Suite #100
Largo, FL 33771
Email: sandy@kinowellness.com
Phone: (727) 808-2808

Motivation. Energy. Results.

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Kino makes Tomato Chicken Kabobs

02/04/2015 10:08 AM posted by sandydasch

Tomato Chicken Kabobs
Ingredients You’ll Need:

1 cup fresh basil leaves, chopped
1 clove garlic
salt and fresh pepper to taste
3 tbsp chicken broth (water will work too)
1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
24 cherry tomatoes
16 wooden skewers
Food Processor

Cooking Directions:

1) Process basil, garlic, broth, salt &pepper until smooth. Add chili flakes if you like spice!
2) Combine raw chicken, pesto & marinate a few hours.
3) Soak wooden skewers in water for 30 minutes.
4) Thread chicken and tomatoes onto skewers.
5) Heat the outdoor grill or indoor grill pan over medium heat until hot.
6) Be sure the grates are clean and spray lightly with oil.
7) Place chicken on a hot grill, cook 3-4 minutes; turn and continue until chicken is cooked, about 3 minutes.

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Looking for a weight loss solution that works?

02/03/2015 9:39 AM posted by sandydasch

Welcome to Kino Wellness, LLC.

We take your health seriously and look forward to assisting you to a better state of health!

Vitamins ~ Minerals ~ Weight Loss ~ Food Sensitivity ~ Suppliments

Join The Global Weight Loss Program today!

The Global Weight Loss Program is a safe, effective Doctor formulated & Doctor supervised method that can help you lose 10 - 40 lbs. in 40 days.

Here’s a look at some of the statistics, and they’re really not pretty…

75% of Americans are Overweight.
50% will be “Obese” by 2025.
57 Million people are Pre-Diabetic due to weight related issues
$117 Billion spent on health related Obesity Problems

OVERWEIGHT people are 2X as likely to DIE early and OBESITY is linked to the TOP 3 Causes of DEATH and many other health problems:

Heart Disease and Stroke
High Blood Pressure
Cancer
Diabetes
Gallbladder Dx /Gallstones
Osteoarthritis
Breathing Problems
Back Pain
No Gimmicks, no side effects, no hormones, no exercise and safe for all ages. 100% Money back guarantee. Are you tired of diets? Our program works so fast and effective that you will enjoy it!
The Global Weight Loss Program works by convincing the hypothalamus you are in a fat crisis making your body use its own fat stores. The Global Weight Loss Program helps you lose 10-40 lbs without unrealistic caloric intakes, handfuls of pills or spending hours at the gym. You will be eating large quantities of the right foods while burning your own visceral fat. It is all natural, all herbal and non HCG with no contraindications or side effects!
Our guaranteed Doctor supervised weight loss system is based on the following: A portion-controlled eating plan: Males 1200-1500 calories/day Females 1200 calories/day. Global Weight Loss™ liquid supplement components to be taken under your tongue 3 times a day.
3 phases of the eating plan:     Load Phase (Days 1-2)
                                                Reduction Phase (Days 3-40)
                                                Maintenance Phase (Days 41+)
Our patients will see 70% of their results in the first 21 days!
There are NO side effects and NO contraindications..... NO age limits and NO exercise required. Would you like to lower your blood pressure and cholesterol levels? We will get you off your prescription medications with your Doctors blessing! The lab results and numbers will prove it! Give us 40 days... We are so sure of our results we offer a Money Back Guarantee. What do you have to lose? Our program will help you burn toxic visceral fat from your body while preserving muscle and tissue.
This Program is an effective detoxification strategy which is fast becoming a necessity in the modern obesity crisis. Well-structured, science-guided approaches to detoxification and anti-inflammatory diets along with a healthy lifestyle will significantly improve clinical outcomes in many individuals. Dietary components and their association with inflammation, the role of the gastrointestinal system in affecting a toxic load and how dietary choices may lead to chronic disease and chronic pain is our focus.

  Motivation.Energy.Results.

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Stop your cravings.

01/31/2015 4:13 PM posted by sandydasch

Talk to Kino Wellness about Plant Derived Minerals... they stop the cravings and nourish your body with what we need but don't get from our food!
www.kinowellness.com

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Sick of Cellulite? Ask kino about the Global Weight Loss Program

01/23/2015 9:17 AM posted by sandydasch

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Kale Salad with Chicken, Roasted Veggies & Orange Sesame Vinaigrette

01/22/2015 9:37 AM posted by sandydasch

Kale Salad with Chicken, Roasted Veggies & Orange Sesame Vinaigrette

For the Orange Sesame Vinaigrette you’ll need:

1/2 cup fresh squeezed orange juice
1/2 cup rice wine vinegar
3 Tbs Tamari Soy sauce
2 packets or more stevia
1 Tbs ground flax seeds ( not if on program )
5 Tbs toasted sesame oil ( omit if on program )
1/4 cup of diced chives (optional but adds great taste)
Place all ingredients in a mason jar with lid and shake vigorously. Adjust flavors to taste. Tamari will make it saltier, stevia will make it sweeter.

Let sit for an hour in the fridge or overnight. The ground flax will naturally thicken the dressing so it is not so watery.

For the chicken:

4 organic chicken breasts
1/4 cup Orange sesame Vinaigrette from above
1 tsp chili powder
1 tsp cumin powder
Place chicken breasts in a glass baking dish. Pour dressing over breasts then sprinkle with chili powder, cumin, and sea salt. For best flavor, let sit in the fridge overnight to marinate. If you don’t have time, don’t worry.

Bake chicken at 425 for about 20mins or until cooked through. Remove from oven and let cool then cut into slices.

For the kale salad:

2 heads of kale, stems removed and torn into small pieces
Toss kale with dressing until fully coated. Then top with roasted veggies of choice.

I roasted the veggies in this dish using the same method as the brussels sprouts in this recipe and added fennel, rainbow colored carrots, broccoli, and brussels sprouts. Any veggies will do, even steamed frozen veggies will work in a pinch!

Next top your kale & roasted veggies with sliced chicken and another small drizzle of the orange sesame dressing.

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Kino Clients ~ Vegan Stuffed Pepper Recipe

01/22/2015 9:07 AM posted by sandydasch

Hello Global Weight Loss Clients! Thought I would send along alittle something for your consideration today... yum!
Vegan Stuffed Peppers
Ingredients

mushrooms, quinoa, red (or other) peppers, garlic, onion, chili powder, salt, water, tomato sauce, cilantro

Directions

makes 4 stuffed peppers.

cook onions in cooking oil spray PAM over medium heat until onions are translucent (~5 minutes). add finely chopped mushrooms and minced garlic and cook for another 3 minutes. stir in chili powder and salt, then add 1 cup of tomato sauce (saving the rest for later) and quinoa. reduce heat, cover and simmer for 20 minutes, stirring once during this time.

prep peppers by cutting off tops and removing seeds. preheat oven to 350 degrees and set a large pot of water to boil. boil peppers for 5 minutes, then remove and place in baking dish.

after 20 minutes of simmering mixture, spoon into peppers. pour the remainder of tomato sauce over peppers and bake for 15 minutes. garnish with cilantro when done.

Adjust ingredient amount to how many peppers you are stuffing.

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Happy Monday! Filet with Balsamic Grilled Vegetables

01/19/2015 8:51 AM posted by sandydasch

How about this meal while on the Global Weight Loss Program! Sounds good? Join up and see how easy it is to lost 10-40 lbs in just 40 days... all natural and all hebal. NO HCG. We take your health seriously!
Filet Monday with grilled balsamic vegetables

Ingredients

1 lb zucchini, cut in half lengthwise & in 1/2 inch thick slices
1 lb bell peppers, cut into wide strips
1 large red or white onion, cut into 1/2 inch thick rounds
1/3 cup Italian parsley or basil, chopped
Cooking spray (I use Misto)
Balsamic Dressing:
4 tbsp water
2 tbsp balsamic vinegar
2 garlic cloves, crushed
1 tsp salt
1/2 tsp ground black pepper
( add Stevia/truvia if you like it sweet?)

Directions

In a small bowl, whisk together Balsamic Dressing ingredients and set aside.
Preheat grill on low and spray with cooking spray. Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once.* Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
Transfer vegetables to a large bowl, pour Balsamic Dressing on top, sprinkle with parsley/basil and gently mix. Serve hot, warm or cold. Vegetables taste even better the next day as the flavours continue to "marry" each other.
file:///Users/sandy/Desktop/Screen%20Shot%202015-01-19%20at%208.50.39%20AM.png

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Kino loves this Spicy Chicken Rub

01/18/2015 2:02 PM posted by sandydasch

Spicy Chicken Rub
Ingredients
4 chicken breasts
RUB INGREDIENTS
2 Tbsp ground cumin
2 Tbsp paprika
2 packets Stevia/truvia
1 Tbsp black pepper
1 tsp curry powder
1 tsp cayenne pepper
1 tsp salt
1/2 tsp five spice powder
1 Tbsp dijon mustard
1 Tbsp red wine vinegar
2 garlic cloves, minced
Directions Step-By-Step
1 Pat chicken pieces dry.
2 Combine ingredients for rub.
3 Smear rub over both sides of chicken.
4 The more you use, the spicier it will be.
5 Spray grill with PAM
6 Place chicken on grill, skin side down.
7 Cook over medium heat, about 10 to 12 minutes per side, until chicken is just cooked through.
8 If heat is too high, coating will burn; if too low, cooking time will be a little longer.
Great on Fish too!
Enjoy!

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Kino loves this Spicy Chicken Rub

01/18/2015 2:02 PM posted by sandydasch

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Better, Healthier Buzz From Protandim

01/18/2015 1:13 PM posted by sandydasch

This powerful combination of brain ergogenics delivers the anti-fatigue, balanced mood, and mental focus benefits that keep your mind and body going all day
(and all night if needed).
https://www.mylifevantage.com/kino

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Getting Healthy 2015 with Help from Kino Wellness

01/18/2015 1:05 PM posted by sandydasch

Ask for more information Today! info@kinowellness.com

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Kino Kale Salad with Sautéed Apples

01/18/2015 1:03 PM posted by sandydasch

Kale Salad with Sautéed Apples
serves two to four
1 large bunch kale, any kind, cut into thin ribbons
zest of 1 lemon
2 tablespoons lemon juice
1 clove garlic, smashed and minced
sea salt to taste
Spray PAM
1 shallot, peeled and sliced
4 crisp apples, cored and cut into 1/2 inch slices
1/2 cup raw, hulled pepitas
Prep the kale, set in a large bowl, and toss with lemon zest. To make the vinaigrette, use a fork to whisk the garlic into the lemon juice. Add a generous pinch of sea salt. Drizzle in 3 tablespoons olive oil, whisking until emulsified.
Drizzle half the dressing over the kale leaves and massage with fingers. Rough the kale up a bit –– don’t be shy. Set aside while you prep the toppings.
Set a large cast iron skillet over medium/medium-high heat. Add spray PAM and the shallots. Sauté, stirring occasionally, until shallots have browned, about 10 minutes. Meanwhile, slice apples, toss in the skillet, and cook just until apples are warm and have lost their bite, 5 – 7 minutes. Remove shallots and apples from heat, add alittle spray PAM and toast the pepitas, cooking just until they pop, about 1 – 2 minutes. Toss warm pepitas with sea salt.

Fold the warm apples, shallots, and pepitas into the prepared kale leaves. Taste for salt levels and adjust if needed. Serve immediately, or cover and refrigerate for up to a day.

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Kino Client down 23.8 lbs in 18 days!

01/13/2015 3:05 PM posted by sandydasch

Kino Wellness Client checked into office today and is down 23.8 lbs in 18 days!!

Join The Global Weight Loss Program today!

The Global Weight Loss Program is a safe, effective Doctor formulated & Doctor supervised method that can help you lose 10 - 40 lbs. in 40 days.

The Global Weight Loss Program works quickly without unrealistic caloric intakes, handfuls of pills or spending hours at the gym. Our professional staff will guide you to a new level of health and wellness through lifestyle changes which break bad habits that have been preventing you from good health.

Our guaranteed Doctor supervised weight loss system is based on the following: A portion-controlled eating plan: Males 1200-1500 calories/day Females 1200 calories/day. Global Weight Loss™ liquid supplement components to be taken under your tongue 3 times a day.

3 phases of the eating plan: Load Phase (Days 1-2)

Reduction Phase (Days 3-40)

Maintenance Phase (Days 41+)

Our patients will see 70% of their results in the first 21 days!

There are NO side effects and NO contraindications..... NO age limits and NO exercise required. Would you like to lower your blood pressure and cholesterol levels? We will get you off your prescription medications with your Doctors blessing! The lab results and numbers will prove it! Give us 40 days... We are so sure of our results we offer a Money Back Guarantee. What do you have to lose? Our program will help you burn toxic visceral fat from your body while preserving muscle and tissue.

This Program is an effective detoxification strategy which is fast becoming a necessity in the modern obesity crisis. Well-structured, science-guided approaches to detoxification and anti-inflammatory diets along with a healthy lifestyle will significantly improve clinical outcomes in many individuals. Dietary components and their association with inflammation, the role of the gastrointestinal system in affecting a toxic load and how dietary choices may lead to chronic disease and chronic pain is our focus.

Motivation.Energy.Results.

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Kino Offers the Global Weight Loss Program

01/13/2015 2:24 PM posted by sandydasch

Don't hurt your body with all the gimmicks out there. This is the only all natural, all herbal product that will eliminate 10-40 lbs of your toxic fat in 40 days!
Kino Wellness is happy to set you up today! Near or far we will get you started!
www.kinowellness.com info@kinowellness.com

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Do You Know What’s Really In Your Tea?

01/13/2015 9:11 AM posted by sandydasch

Tea is something I drink every single day. It’s sacred at my house – I even have a whole drawer devoted to it! I drink it because it is amazing for your health. There are so many varieties of tea that can improve digestion, metabolism and even prevent certain diseases. This investigation into tea ingredients has been in the making for a long time. What I’m about to share with you totally rocked my world forever and I’ll never look at tea in the same way again. Do you really want to know what’s in your tea?…Then read on.
The ancient Chinese tradition of drinking tea dates back thousand of years to the early Chinese dynasties and aristocrats who drank the beverage for its medicinal properties. In ancient times, leaves from the Camellia Sinensis (the tea plant) were either ground into a powder or placed as loose leaves directly into water to infuse it with herbal essence. Unfortunately, modern day tea is nothing like the unadulterated version of old tea. Many of today’s tea brands are operating under the guise of providing health benefits and promoting clean living, but are actually laden with pesticides, toxins, artificial ingredients, added flavors and GMOs.
Conventional Teas – An Abundance of Pesticides
Did you know that most tea is not washed before it is put it into bags? That means if the tea was sprayed with cancer-causing pesticides, those pesticides go directly into your cup. And this is the reason why tea is on my organic shopping priority list. To prove this point, here are some shocking facts about one of the most well-known tea brands – Celestial Seasonings.
A recent third-party analysis by Glaucus Research and discussed here found that 91 percent of Celestial Seasonings tea tested had pesticide residues exceeding the U.S. limits. For example, Sleepytime Kids Goodnight Grape Herbal contained 0.26 ppm of propachlor, which is a known carcinogen under California’s Propsition 65.
The “Wellness” tea line was found to contain traces of propargite, also a known carcinogen and developmental toxin. The FDA has already issued two warning letters to Celestial Seasonings in regard to poor quality control according to this source. Imagine what happens when pesticide-laden tea is steeped in boiling water.
If grocery store brands don’t provide a clean option for you, perhaps a high-end loose leaf tea would circumvent some of the issues of grocery store brands. Right? Wrong! Take Teavana, which is found in malls across North America for example. Teavana taps into tea culture with the “Teavana Experience.” Convincing their employees to take customers on a sensory journey – they open a huge canister of loose leaf tea and wave the top of the canister so you can smell the tea – touting all of the wonderful health benefits of tea complete with samples and manipulative demonstrations that end in an expensive visit to the tea shop. Is all the extra money worth it? Are customers getting a superior tea product? No.
Teavana tea was tested by an independent lab and 100 percent of it was found to contain pesticides. One tea in particular, Monkey Picked Oolong, contained 23 pesticides. 77 percent of the teas would fail European Union pesticide import standards, and would be banned from import. 62 percent of the teas tested contained traces of endosulfan, a pesticide that has been banned by the U.S., China, the E.U., and 144 other countries because it has been linked to impaired fertility and could harm unborn babies.
UPDATE (May 27, 2014): Glaucus Research funded the research done by Eurofins Scientific (an independent lab) and admits on their disclaimer that they are biased because they would make money if Hain’s stock declines. However – I am not sure that Eurofins’ research should be completely discounted on this point alone. Since I wrote this post, Celestial has been sued in a class-action lawsuit based on the pesticides that Eurofins found in their teas and for mislabeling of them as “100% Natural”. The jury is still out on whether Eurofins’ research will be considered legit, as this case is still active in California. The Plaintiffs contend that Celestial’s teas contain “pesticides, herbicides, insecticides, carcinogens, and/or developmental toxins (collectively, “Contaminants”)” and Celestial “did not dispute – and has never disputed – that the tea Products contained Contaminants. Nor has (Celestial) challenged the results of the Eurofins Tests” and “has not claimed that Eurofins was biased or that the Eurofins Tests were not, in fact, accurate”. Even if it is determined that Eurofins’ research was not accurate – it’s important to note that Celestial’s tea that was tested is NOT organic and some of this tea is sourced from China. Greenpeace issued a report on the alarming amount of pesticides found on tea from China, followed up by a detailed report on Lipton brand tea from China – in which they recommend only purchasing certified organic tea to avoid these pesticides. Reference law documents: Complaint; Plaintiff’s Memo in Opposition to Motion to Dismiss. Case 8:13-cv-01757-AG-AN

Teas Can Contain Artificial Flavoring, Natural Flavors, and Hidden GMOs
Furthermore, a majority of Teavana teas contain added flavor – specifically “artificial flavoring.” If their tea is so high end, why would they be adding ingredients produced by fractional distillation and chemical manipulation of various chemicals like crude oil or coal tar? Coal tar in my tea? No, thanks.
PopularTeaBrandIngredients

Many popular tea brands get away with using the ingredient “natural flavors” to trick the consumer into thinking they are buying better, cleaner ingredients; however companies are just covering up the inferior taste and low quality of their tea. Fortunately, there are brands that are putting the kibash on the use of natural flavors and using all real ingredients. I was happy to learn that Ahmed Rahim, CEO of Numi Tea is just as disgusted by this ingredient as I am. He said to me “You can breakdown anything that is found in nature and if it ends up tasting like the flavor you wish to use – you can add it to any product and call it NATURAL FLAVOR on the ingredient label. It could come from a stone in the ground and you’d never know.” This is why when I see the words “natural flavor” listed on a label – I put the product down and run far far away. I want to know what I am eating! Don’t you?
Additionally, the added risk of consuming possible GMOs is not something many people think about when consuming teas. Before this investigation and witnessing tea companies using modified corn starch and soy lecithin in tea (additives likely made from genetically engineered corn and soy), I didn’t think about it either! I can’t imagine having a serious soy allergy, considering all the places companies try to hide it.
TjsTea

Why The Tea Bag & Packaging Matters
A recent article in The Atlantic discusses the “silky sachet” and “luxurious mesh bags” that hold loose leaf teas (like in brands Tea Forte and Mighty Leaf). Turns out, these modern day bags meant to showcase the tea leaves, are made of plastic.
PLA (polylactic acid) is a (likely GMO) corn-based tea bag material that has attracted major tea companies due to its nice look and its claims of biodegradability. Terms like “silky sachets” and “corn-based biodegradable tea bags” mislead customers into believing a product is more natural and sustainable than it really is. While the processing for PLA removes all traces of genetic material, it is still made with genetically modified corn. Although the actual tea bag is not an ingredient like teas and herbs, it is an element that is put into boiling water.
According to The Atlantic, tea bags are most commonly made from food grade nylon or polyethylene terephthalate (PET) which are two of what’s considered the safest plastics on the scale of harmful leaching potential. However, Dr. Mercola disagrees, he states:
“While these plastics are generally considered among the safest in terms of leaching potential, the molecules in these plastic tea bags may still in fact break down and leach out when steeped in boiling water…” Well, isn’t that how tea is prepared?
Another temperature consumers need to worry about in tea is the “glass transition” temperature. Here’s the science behind the glass transition temperature or, Tg, and why it becomes dangerous according to The Atlantic:

“That is the temperature at which the molecule in certain materials such as polymers begin to break down. As a rule, the Tg of a material is always lower than the melting point. In the case of PET and food grade nylon (either nylon 6 or nylon 6-6), all have a Tg lower than the temperature of boiling water. For example, while the melting point of PET is 482 degrees Fahrenheit, the Tg is about 169 degrees. Both nylons have a lower glass transition temperature than PET. (Remember that water boils at 212 degrees.) This means the molecules that make up these plastic tea bags begin to break down in hot water.”

So, while the plastic itself won’t melt in your tea, the glass transition temperature could potentially leak out harmful phthalates if there are such things in your tea. Another thing to worry about is that some of the newer tea bags are made with a variety of plastics. Some plastics are nylon, some are made of viscose rayon, and others are made of thermoplastic, PVC or polypropylene.
Beware of paper tea bags too, which can be worse than plastic tea bags.
GET THIS: Also according to Dr. Mercola, many “paper tea bags are treated with epichlorohydrin, a compound mainly used in the production of epoxy resins. Considered a potential carcinogen by the National Institute for Occupational Safety and Health2 (NIOSH), epichlorohydrin is also used as a pesticide. When epichlorohydrin comes in contact with water, it hydrolyzes to 3-MCPD, which has been shown to cause cancer in animals. It has also been implicated in infertility (it has a spermatoxic effect in male rats) and suppressed immune function.”
So what do you do the next time you want a cup of tea? Antioxidant rich teas aren’t going to do much to counterbalance the chemicals, additives and artificial flavorings in today’s modern teas.
First, I recommend looking at this chart below to see how your favorite tea brand stacks up:
Tea Comparison Updated 7 2014

And then when brewing and picking out the safest tea remember these tips:

1. Choose an organic & non-GMO certified brand of tea. (My favorites are Numi, Traditional Medicinals, and Rishi Tea (loose leaf)).
2. Check the ingredient list on the back of the tea package to make sure there are no added flavors, GMO ingredients like soy lecithin and corn starch added to the tea leaves.
3. Make sure the brand you buy uses a safe form of packaging material or buy loose leaf tea and use a stainless steel or glass tea strainer. Have the company verify that bags do not contain epichlorophydrin, and avoid plastic tea bags all together. (Numi and Traditional Medicinals are some of the only brands I trust in this category because they have publicly stated they do not use this harmful ingredient or GMO packaging and are Non-GMO Project verified.)
4. The majority of restaurants use some of the most pesticide ridden tea and brands that have harmful packaging like Celestial Seasonings, Lipton, Bigelow, etc. Don’t fall victim to this. Bring your own tea when eating out or going to restaurants and ask for pot or cup of boiling water (remember to leave a good tip if you do this). I even do this at Starbucks because I like to vote with my dollars and not buy tea brands that are harmful. If you drink iced tea, brew your own at home and carry an insulated water bottle with you.
5. Remember these temps and times for brewing the perfect cup of tea

If you know someone who loves to drink tea, please share this post with them. I was just as shocked as you probably are about all of this craziness – knowing what’s in our tea and what we put in our body matters! Let’s change the world together.

Written by Food Babe

Kino Wellness enjoyed learning and sharing her article.

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You won't believe what's in your Yogurt!

01/13/2015 9:03 AM posted by sandydasch

While all of these practices and controversial additives have completely ruined yogurt, what I found most disturbing in the report are the eye-opening claims about what might be in yogurt that isn’t as obvious – and may not even be on the label. Cornucopia was shocked by their own findings and filed a formal complaint with the FDA, asking them to investigate some yogurts on the market because they don’t appear to even meet the legal definition of yogurt!

Surprising Things That Can Be In Yogurt:

HFCS-90 - This variation of high fructose corn syrup contains way more fructose than regular high fructose corn syrup (HFCS). When HFCS-90 is used, the ingredient label won’t indicate that high fructose corn syrup is an ingredient, rather it can be deceptively listed as simply “fructose” or “fructose syrup” without any reference to corn syrup. Regular HFCS contains up to 55% fructose, whereas HFCS-90 has 90% fructose by weight. That’s 9 times more fructose than the average fruit! An overload of fructose in the diet isn’t healthy because diets that are high in fructose are associated with obesity and cardiovascular disease. HFCS-90 is derived from corn starch, which is likely GMO. It’s totally misleading when companies say that fructose is natural and comes from fruit, when it’s a processed additive typically derived from GMO corn.
Neosugar – This is a highly processed form of sugar made by hydrolyzing liquid GMO sugar beets or sugar cane. It’s so heavily processed that your body can’t digest it and it just passes through you like a fiber. It’s also marketed as a prebiotic, but there isn’t much evidence out there that neosugar is more beneficial than real food and it appears to just be a marketing ploy. Natural prebiotics are found naturally in raw fruits and vegetables. According to Dr. Michael Blaut, “It is questionable whether a wholesome diet rich in fruit and vegetables needs to be supplemented with prebiotics for optimal health effects”. Some names used by industry for neosugar are “Nutraflora” and “Fructan”, which is how you may see it listed on the ingredient label. Beware that neosugar is allowed in organic yogurt. Thankfully, the only organic company that is currently known to use neosugar is Horizon, so it’s pretty easy to avoid.
Dimethylpolysiloxane - You’ve heard me refer to this chemical in the past as the silly putty ingredient that’s widely used as a defoamer in oil fryers at restaurants, and famously used in McDonalds french fries and soda fountains. Turns out that it can also be used during the processing of yogurt - and it’s not labeled, even if residues remain in the final product. One of the biggest issues I’ve got with dimethylpolysiloxane is that the FDA allows it to be preserved with formaldehyde, one of the most highly toxic substances on earth. As Cornucopia highlights in their report, most of the safety studies that have been done on dimethylpolysiloxane were conducted or paid for by the chemical companies, and not enough independent research has been done. Every yogurt company I called – Dannon, Chobani, Zoi, Greek Gods - emphatically denied that they use any anti-foaming chemicals, except for one. Yoplait (General Mills) told us it was proprietary information and “We’re sorry, but we don’t share processing information”.
Nanoparticles – There’s a big controversy surrounding the results of a 2012 study that found titanium dioxide in Dannon yogurt. In May, Mother Jones reported that Dannon Oikos Greek Yogurt contained the nanoparticle titanium dioxide, but have since retracted this from their article following Dannon’s claims that, “We don’t use any ingredients in Dannon plain yogurt that contain titanium dioxide. In the event we use an added color in our products we label it as an added ingredient”. I also contacted Dannon, and they confirmed this information. However, microscopic particles of titanium dioxide (nanoparticles) can be used as an artificial color to make white foods whiter and brighter. According to Friends of the Earth, there’s been “a tenfold increase in unregulated, unlabeled “nanofood” products on the American market since 2008… made by major companies including Kraft, General Mills, Hershey, Nestle, Mars, Unilever, Smucker’s and Albertsons. But due to a lack of labeling and disclosure, a far greater number of food products with undisclosed nanomaterials are likely currently on the market”. This concerns me because nanoparticles have been shown to carry risks to human health and the environment, and nanoparticles of titanium dioxide are specifically linked to gastrointestinal inflammation.
Synthetic Pesticides – Yogurts that contain fruit likely contain synthetic pesticide residues unless they are organic. Berries are the most popular fruits found in yogurts, and they’re also on the EWG’s Dirty Dozen List of the most contaminated produce. The pectin that is added to some yogurts may also contain another dose of pesticides, as it’s made from conventional fruit. The National Academy of Sciences, the American Academy of Pediatrics, and the President’s Cancer Panel all warn about the health dangers of consuming pesticides found on conventional produce.
Get the full story ..... it is scary!
https://foodbabe.com/2014/12/01/yogurt/

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4 Reasons to LOVE your body and keep it healthy!

01/13/2015 8:43 AM posted by sandydasch

4 Reasons to love your body and keep it healthy!

#1 Most Americans don’t think carrying extra pounds is a health risk. But the harsh reality is that being obese can lop as many as 20 years off your life.
Fortunately, losing even a small amount of weight can reduce and sometimes reverse the risks.

#2 Studies have linked the risk of asthma with obesity. Researchers at National Jewish Health in Denver reported that glucocorticoids (meds that control wheezing) are 40 percent less effective in overweight patients than in those of normal weight.
Make one change: Increase your vitamin D intake—which can help improve lung function.
Did you know? Obesity is the No. 1 risk factor for sleep apnea. Extra body fat in the chest and neck can restrict air passages, causing you to wake up frequently to help catch your breath.

#3 Overweight women have four times the endometrial cancer risk, probably for the same reason they’re at increased risk for breast cancer: Body fat produces estrogen, a hormone linked to both diseases, says a recent study at the University of Texas M.D. Anderson Cancer Center in Houston. Likewise, University of Minnesota researchers found that leptin, a hormone associated with weight gain, enhanced the proliferation of both normal and cancerous breast cells.

#4 Swedish researchers have reported that being overweight triples the risk of chronic renal failure (CRF), a gradual, irreversible loss of kidney function. The researchers estimate that obesity causes 11 percent of CRF cases in women. Likewise, having a higher BMI increases the risk of gallbladder disease, according to researchers from the Lawrence Berkeley National Laboratory in California.
Make one change: To keep kidneys healthy, swap sodas for sparkling water flavored with lime or lemon.

Are you ready to make the final change to a healthy rest of your life?

Kino Wellness specializes in being your cheerleader! We LOVE to help you get back your health once and for all! info@kinowellness.com

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