Wellness Family Dentistry

Eating for Health

June 15, 2020
Posted By: Ron Porterfield, Health & Lifestyle Coach

You have probably heard the saying, “you are what you eat.” This statement has more truth to it than you may think. Your blood is actually made up from what you eat. The book of Leviticus, from the Holy Bible, chapter 17, verse 11, says, “For the life of the flesh is in the blood…” This informs us that it’s possible to discover something about the health of a person’s body (flesh) by the makeup of their blood. Your doctor can tell you a lot about your health by examining a lab report of your blood. If you want good health it’s important to have good blood, and in order to have good blood you must have good nutrition. The state of your health, then, has a lot to do with the food you choose to eat. Plant-based, whole food nutrition is the most nutrient-dense, health-promoting option available. Below are three recipes to encourage you along your journey to greater health and well-being. Enjoy!




Yummy Granola1

8 c. old fashioned rolled oats
1 c. unsweetened coconut flakes 1/2 c. sunflower seeds
1 c. chopped pecans

COMBINE in large bowl.

2 ripe bananas 1 c. pitted dates 3/4 c. water
1 1/4 tsp. salt

HEAT dates and water together, then blend together with bananas and salt.
MIX well. SPREAD on cookie sheets 1/2" thick. BAKE at 225° for 90 minutes, stirring every 30 minutes until golden and almost dry. TURN oven off, and leave pans in oven to complete drying.

1. For low-fat granola, omit nuts, seeds and coconut.
2. For Omega-3 and Omega-6 fatty acid-rich granola, add 1 c. ground flaxseed (1/2 c. whole) and use walnuts instead of pecans.
3. For high-fiber granola, leave out 2 c. oats and add 1 1/2 c. raw wheat bran.




Rice Salad2

3 c. cold Cooked Brown Rice

1 ½ c. diced raw zucchini

2 tsp. minced red onion

2c. chopped tomatoes

1 ½ c. finely chopped green pepper

1 c. finely chopped fresh parsley

2 tsp. salt

¼ c. olive oil

¼-½ tsp. garlic powder

2 Tbs. lemon juice

½ c. chopped chives or scallions (with tops)

Put all ingredients into a bowl and mix together well. Cover and chill. May serve on lettuce leaves garnished with tomato wedges.

Yield: 5 ½ c.




Cashew Loaf3

Mix well in a large bowl

¾ c. raw cashews, coarsely ground

1 c. soymilk

1 medium onion, chopped fine, or 2 Tbs. dried minced onion

1 c. fresh whole-wheat bread crumbs

1 Tbs. Braggs Liquid Aminos

¼ teaspoon salt

2 Tbs. dried parsley, powdered with fingers, or ¼ c. fresh parsley, snipped with scissors

¼ c. quick oats

Pour into greased baking dish. Bake at 350º F for 45 minutes or until firm and lightly golden. (From Gloria Lawson, Caring Kitchens.)

Serves: 6.


1. Hartland Wellness Center. Lifestyle to Health Recipes, 1999, p. 12.

2. Family Health Publications LLC. Country Life Vegetarian Cookbook, 1990, p. 113.

3. Lawson, Gloria and Puffer, Debbie. Tasty Vegan Delights, 2001, p. 36.

Photo by Dara Nepriakhina


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