Answers to Quiz Questions

                                                           False Dogs have 42 Teeth. 

True Enamel is the hardest structure.

True It takes 17 to smile and 43 to frown.

True Teeth begin to form by the 6th week of pregnancy.

                                            False Blue is the most popular toothbrush color.

 

 

                                    Facial Exercises 

The researchers say, regular facial exercises may strengthen the muscles just below your skin and produce fuller upper and lower cheeks. This can lead to a more youthful appearance.  Below is the list you can try.

Frowning Glory

Blink and miss

Chew Chew

Balloon Blowing 

Jaw Drop 

The Stretch

The Shocked Stare

The Fishy Pout

Singing

 

                                                                                                         Vitamin Regime

Through the years I've found the need to modify my daily regime.  Below is the list of vitamins and minerals I try to incorporate into my diet.  This list is not intended to change what you do without consent of your doctor.  Many people have asked for this information.  My philosophy is diet verses medicine, when possible. I hope this helps you make some modifications which benefit you.  Thank you, Dr. Hoye

Artery Health - Vitamin K2 w/ D3 (30ct) 


Morning                                                  Try to incorporate daily/weekly.       Evening

1. Weider Brand Vitamin K2 (MQ7) Artery Health                  Green & Earl Grey Black Tea (Ginger & Lemon)      Magnesium

2. Vitamin E                                                                                         Bone Broth with Garlic                                         Turmeric 2 of 2                        

3. Zinc                                                                                                  Beets                                                                        Fiber Capsules

4. Fiber capsules                                                                                Water (Alkaline)

5. Turmeric 1 of 2

6. Spirulina (Pure Hawaiian)

7. Qunol COQ10 & Omega-3

 


 


 

 

HOW TO MAKE POMEGRANATE MIMOSAS

  • Run a slice of lime around the rim of champagne flutes.
  • Dip glass rims in granulated sugar.
  • Add sparkling wine glasses.
  • Top with pomegranate juice.
  • If desired, add a spoonful of pomegranate seeds and a sprig of fresh rosemary.

RECIPE TIPS FOR THE PERFECT MIMOSAS

As easy as a mimosa is to make, there are still a few tips and tricks for making the PERFECT cocktail.

  1. Select your bubbly – traditionally, mimosas are made with champagne, but it can be expensive to get true champagne.  A dry Prosecco (Italian sparkling wine) or Cava (Spanish sparkling wine) are fantastic, and cheaper, alternatives.  If you wanted to use champagne though, a dry Brut is your best bet.  No need to bust out the big bucks though, since this is a blended drink, a moderate to low priced bottle will work just fine.
  2. Use a real champagne flute – and no, it’s not just so you can look all fancy lol.  The narrow mouth of the flute decreases the surface area, which allows for the bubbles and carbonation to keep on bubbling.  The bubbles are where it’s at!
  3. Find a good ratio – a good mimosa shouldn’t be overly sweet, so I prefer the ratio of 2/3 sparkling wine to 1/3 fruit juice.  If you prefer a slightly sweeter version, try 3/4 sparkling wine to 1/4 fruit juice.
  4. Sparkling wine first – this is really a preference, but in my experience, making these cocktails is far easier if you add the bubbly first.  If you do it the other way, it’s really difficult to pour the sparkling wine on top of the juice without it bubbling up so much that it overflows, which turns into a sticky mess, not to mention wastes precious wine!
  5. Don’t stir – the bubbles in the sparkling wine mix the drink, and stirring can cause the drink to go flat faster.
  6. No ice needed – just use chilled wine and juice and you’ll have a perfectly chilled drink.  Ice would dilute the drink.  For extra chilled drinks… chill your glasses before serving.

 

 

 

Festive Chocolate Pomegranate Cups

 

 


1 cupDark Chocolate(melted with 1 Tablespoon unrefined coconut oil)
1Large Pomegranate
2Fresh Rosemary Sprigs(to decorate)

Scoop about 2 teaspoonfuls of melted chocolate into each cup.

 

Top the cups with a spoonful of pomegranate arils.

Then, using a spoon, swirl melted chocolate all over the seeds, as shown. Allow to sit in your refrigerator for 15 minutes, until the chocolate sets.

Pop them out of the tin, unwrap and arrange on a large platter. Decorate with rosemary sprigs for a festive touch.

(I've also added a chopped nut, my favorite are pistachios for flavor, salt and color.)

 

 

 

 

 

 

 

 
 
 
 

 

 

GRILLED WATERMELON WITH BABY ARUGULA AND GOAT CHEESE SALAD.

 

Click to go to the recipe website

This refreshing, summery, grilled watermelon salad recipe is a fun one to serve to guests because so many are surprised to learn that you can grill watermelon. But because the fruit retains its freshness, the salad is still a great choice for a hot day. Serve it to a crowd as an alternative to boring fruit salad. Or save it for a romantic dinner, since watermelon has some romantic properties that might surprise you!


How to grill watermelon

You want to start with a good, hot grill. Then place your fruit straight on the grill leaving it just long enough to get grill marks, but no longer. Flip your slices and repeat on the other side. The grilling treatment gives the watermelon just a hint of char and makes it harmonize beautifully with the savory ingredients in this salad, like peppery arugula.

Ingredients

  • 1/2 medium watermelon peeled and cut into rectangles
  • 3 tbsp high quality extra virgin olive oil
  • 4 c baby arugula
  • 1/2 c crumbled goat cheese

Instructions

  • Grill watermelon over a very hot grill just long enough to place nice grill marks on both sides and pick up some flavor from the grill.
  • Place watermelon rectangles in refrigerator to cool – you want the watermelon to be very cold when you actually prepare the salad.
  • Remove watermelon from refrigerator and cut into uniform cubes.
  • Combine the olive oil, arugula and goat cheese in mixing bowl and gently toss in the watermelon before serving. 


 

 

This easy vegan pumpkin soup from canned pumpkin is ready in under 30 minutes! A delicious and healthy dairy-free fall soup recipe. 

Easy Pumpkin Soup


INGREDIENTS
 
 

  • 2 cups pumpkin purée
  • 1/2 small onion chopped finely
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 tablespoon curry powder (I used one with medium heat)
  • 1 (13.5 ounce) can light coconut milk
  • 1/2 tablespoon pure maple syrup (or use honey)
  • 1 tablespoon flour
  • Salt & pepper to taste

INSTRUCTIONS
 
 

  • Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns.
  • Add the garlic and cook for 30 seconds.
  • Stir in the pumpkin purée, vegetable broth, and curry powder. Increase the heat and bring it to a boil. 
  • Once boiling, turn the heat down a bit and simmer the soup for 5 minutes.
  • Stir in the coconut milk and maple syrup. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. and mix it until the flour has dissolved. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. This will help thicken the soup a bit. 
  • Season soup with salt & pepper as needed. 

 

 

 

 

 

 


Easy Pumpkin Soup

 Easy Pumpkin Soup


  • Serves: 6-8
     Cook: 10 min
     

  • Ingredients

    • 32oz carton fat free lower sodium chicken broth
    • 30oz can 100% pure pumpkin
    • 2-3 shallots, finely diced (~ 1/2 cup)
    • 1 Tbsp olive oil
    • 2 Tbsp smoked paprika
    • salt & pepper to taste
    •  

  1. In a medium sauce pot, heat olive oil, add shallots and saute on medium heat a few minutes until soft and translucent.
  2. Add chicken broth and bring to a boil. Whisk in smoked paprika(may want to start with 1 tbsp, and add more later to your tastes), then whisk in pumpkin. Add fresh cracked black pepper and salt to taste. Bring back to gentle boil then let simmer until desired thickness.

 

 

 

 

 


 

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Our Favorite Hummus 

Easy Hummus (Better Than Store-Bought)

  • PREP 
  • TOTAL 
 


 
Makes 6 servings or about 1 1/2 cups

YOU WILL NEED

1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred tahini

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika for serving


DIRECTIONS

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

     

    Spicy Hummus

    Exchange lemon with lime juice and add 1 tsp of chayenne pepper 

     

    HOW TO MAKE HUMMUS WITHOUT TAHINI


    HUMMUS INGREDIENTS:

    • 1 15.5 oz Can Chickpeas (Garbonzo beans) drained and rinsed
    • 3 Medium Garlic Cloves
    • 3  tbsp Olive Oil
    • 1/2 tsp Cumin
    • 1/2 tsp Chili Powder
    • Splash of Lemon Juice
    • Pinch of Salt & Pepper to taste

    Add chickpeas to a food processor or blender and pulse until a creamy texture begins to form. (About 1 minute).

    Scrape down the sides of your food processor and add the remaining ingredients. Pulse or blend until completely smooth. If the mixture it too thick, add a 1/4 tsp of water or reserved chickpea liquid to thin it out. Add more olive oil for a. smoother texture.

    Transfer hummus to a serving dish and top with salt and black pepper to taste. Serve with veggies, crackers, or pita bread.



     

    Healthy Shamrock Shake Recipe  

     
    This refreshing shamrock shake recipe has flavors of vanilla and mint with a nutrient and color boost from spinach and avocado. A treat you can enjoy and feel great about!
     
    Prep Time5 mins
    Total Time5 mins
     
    Servings: 2 large shakes
     
    Calories: 377kcal
     
    Author: Katie Wells

    Ingredients

    • 2 cups milk of choice
    • 1 tsp  mint extract
    • 2 tsp vanilla extract
    • ½ avocado peeled
    • ¼ cup maple syrup or raw honey or vanilla stevia to taste
    • 1 cup raw spinach packed
    • 4 cups ice cubes

    Instructions

    • In a blender combine the milk, mint extract, vanilla, avocado, maple syrup or honey, and spinach. Blend until very smooth.
    • Add the ice cubes and blend just until it forms a shake consistency. Add more milk if it’s too thick for your blender.
    • Pour the milkshake into cups and enjoy!


     

     

     

     

     

    5-Ingredient Peanut Butter Cup Energy Bites

    gluten and sugar free



    Stack of gluten-free vegan Peanut Butter Cup Chia Seed Energy Bites
     

    So, energy bites! 5 ingredients:

    Dates (pitted)
    Peanut butter
    Chia seeds
    Oats
    Dairy-free dark chocolate


     
    Blender with freshly blended dates for making energy bites

     
    PREP TIME15 minutes
    Makes 15 bites
    Freezer Friendly 1 month
    Refrigerator 1 Week

    Ingredients

    • 1 cup dates (pitted, if dry, soak in warm water for 10 minutes, then drain well)
    • 3 Tbsp all-natural salted peanut or almond butter 
    • 1/4 cup dairy-free dark chocolate (roughly chopped) or Cocoa (unsweetened)
    • 1 Tbsp  chia seeds (or sub flax or hemp seeds)
    • 2/3 cup gluten-free rolled oats

    Instructions

    • Pulse pitted dates in a food processor or blender until they’re in small pieces or it forms a ball (see photo).
    • Add oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.
    • Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. Should yield 14-15 balls (amount as original recipe is written // adjust if altering batch size).
    • To set, pop in fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer term storage.




    * Nutrition information is a rough estimate.

    Nutrition (1 of 15 servings)

    Serving: 1 bites    Calories: 92       Carbohydrates: 14 g   Protein: 2.1 g  Fat: 3.4 g     Saturated Fat: 0.8 g    Trans Fat: 0 g   Cholesterol: 0 mg   Sodium: 10 mg   Fiber: 2.5 g    Sugar: 9 g  

     

     

      

     

     *******************************************************************************************************************

     


    Sweet Potato Brownies  

    This is one of my favorites! 

    INGREDIENTS

    3 large sweet potatoes (cooked)

    3 eggs

    1.5 cups  almond butter 

    .75 cup cacao powder unsweetened

    .75 cup maple syrup (I use homemade date syrup)

    1 tbsp baking soda

    1 tbsp vanilla

      

    Preheat oven to 350.  cook your sweet potatoes to your preference (I bake mine until very soft).  Once cooked mash then set aside.  Combine all other ingredients in a bowl then add the potato to the mixture.  Line your pan with parchment paper and pour your mixture into the pan.  Bake at 350 degrees for 30 minutes or desired consistency.  Enjoy!


    Date Syrup

    INGREDIENTS

      

    DIRECTIONS

    • dry 36 dates and chopping them in the blender.
    • Combine all ingredients in a saucepan and bring to a boil.
    • Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
    • Cool to room temperature, put in a blender and blend until smooth.
    • Store in refrigerator; heat slightly before using on anything you are serving hot.
    • Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream or bananas (frozen).
    • It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.

    NUTRITION INFO

    Serving Size: 1 (735) g

    Servings Per Recipe: 1

     
    AMT. PER SERVING% DAILY VALUE
     

    Calories: 856.2

    Calories from Fat 10 g1 %

    Total Fat 1.2 g1 %

    Saturated Fat 0.1 g0 %

    Cholesterol 0 mg0 %

    Sodium 16 mg0 %

    Total Carbohydrate 225.2 g75 %

    Dietary Fiber 24.2 g96 %

    Sugars 189.8 g759 %

    Protein 7.3 g14 %

     

    *************************************************************************************************************************

    Overnight Chia Seed Pudding

    6 tablespoonsChia Seeds
    2 cupsUnsweetened Coconut(almond or cashew milk)
    ½ teaspoonVanilla Extract
    1 tablespoonMaple Syrup(honey or sweetener of choice, optional)
    addBlueberries and Strawberries(for topping)

     

    Combine ingredients then refrigerate overnight.  I substitute date syrup as the sweetener and unsweetened vanilla almond milk.


    ***************************************************************************************************************************


     


     

    Homemade Healthier Nutella title

    • 1.66 cups Hazelnuts (you could use any nuts you have)
    • 1 tsp Vanilla extract
    • 2.75 oz Cocoa powder
    • 0.5 cups Milk (Milk of choice)
    • 8 Pitted dates
    • .25 cups Water
    • 2 tbsp Maple syrup (sweetener of choice)

    Instructions

    • Put the hazelnuts in a food processor and process on the highest speed for 10-15 minutes, stopping to scrape down the sides of the bowl at regular intervals, until you have a smooth nut butter.
    • Meanwhile, place the dates in a bowl with the boiling water and leave to soak for 10 minutes.
    • Add the dates and water, along with the remaining ingredients to the food processor with the hazelnut butter. Process the mixture on high until it is smooth. Transfer to a jar and store for up to 1 week in the fridge.
    •  
    *****************************************************************************************************************************


    Savory vegetable dip

    Ingredients

    3 garlic cloves, peeled and cut in half
    3/4 cup sun-dried tomatoes, oil-packed, drained and patted dry
    1 cup 1% fat cottage cheese
    1/3 cup fat-free plain yogurt
    1/3 cup light mayonnaise

    Instructions

    Place ingredients into a food processor and blend until smooth. Refrigerate for 3 hours or overnight and serve with your favorite vegetables.

    Serving size: 2 tablespoons

    Serves 16.

     

    Nutritional Information
    Amount per serving
    Calories: 40
    Total fat: 2.5 g
    Saturated fat: 0 g
    Sodium: 115 mg
    Total carbohydrate: 3 g
    Dietary fiber: 0 g
    Protein: 2 g

     

     


       

     

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    DIRECTIONS

    • dry 36 dates and chopping them in the blender.
    • Combine all ingredients in a saucepan and bring to a boil.
    • Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
    • Cool to room temperature, put in a blender and blend until smooth.
    • Store in refrigerator; heat slightly before using on anything you are serving hot.
    • Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
    • It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.
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    DIRECTIONS

    • dry 36 dates and chopping them in the blender.
    • Combine all ingredients in a saucepan and bring to a boil.
    • Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
    • Cool to room temperature, put in a blender and blend until smooth.
    • Store in refrigerator; heat slightly before using on anything you are serving hot.
    • Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
    • It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.

    Where to Find Us

    Call: (708) 740-5564

    15927 South Bell Road
    Homer Glen, Illinois 60491

    Email: swetuth2000@aol.com

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    Homer Glen, Illinois 60491

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