French78部落格

疼痛原始點療法(三)

臨床實際操作方法

10.足部：

疼痛原始點療法(二)

臨床實際操作方法

5. 胸部：

疼痛原始點療法(一)

這是一個全新的醫學觀念，不只治療疼痛，還能解除人類身上所有病痛，不需用針，不必吃藥，只用雙手推揉固定部位，即可達到明顯療效，輕微者甚至可一次治癒，連癌症治療都能得到印證，創始者張釗漢 醫師成立張釗漢疼痛醫療基金會推廣，希望每個人都能學會如何照顧自己的身體，並應用此一療法幫助其他處於病痛中的朋友。

張釗漢疼痛醫療基金會網址如下:

http://www.cch-foundation.org/vod.asp?id=74&select_class=1

2. 肩部：

3. 手肘、肘臂部：

4. 手指部：

...  未完待續   ...

August 28, 2010
Years Later, No Magic Bullet Against Alzheimer’s Disease
By GINA KOLATA

BETHESDA, Md. — The scene was a kind of science court. On trial was the question “Can anything — running on a treadmill, eating more spinach, learning Arabic — prevent Alzheimer’s disease or delay its progression?”

To try to answer that question, the National Institutes of Health sponsored the court, appointing a jury of 15 medical scientists with no vested interests in Alzheimer’s research. They would hear the evidence and reach a judgment on what the data showed.

For a day and a half last spring, researchers presented their cases, describing studies and explaining what they had hoped to show. The jury also heard from scientists from Duke University who had been commissioned to look at the body of evidence — hundreds of research papers — and weigh it. And the jury members had read the papers themselves, preparing for this day.

The studies included research on nearly everything proposed to prevent the disease: exercise, mental stimulation, healthy diet, social engagement, nutritional supplements, anti-inflammatory drugs or those that lower cholesterol or blood pressure, even the idea that people who marry or stay trim might be saved from dementia. And they included research on traits that might hasten Alzheimer’s onset, like not having much of an education or being a loner.

It is an issue that has taken on intense importance because scientists recently reported compelling evidence that two types of tests, PET scans of Alzheimer’s plaque in the brain and tests of spinal fluid, can find signs of the disease years before people have symptoms. That gives rise to the question: What, if anything, can people do to prevent it?

Read details visit: 

http://www.nytimes.com/2010/08/29/health/research/29prevent.html?ref=health

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August 30, 2010, 9:00 am
Aging’s Misunderstood Virtues
By PAULA SPAN

When I asked Lars Tornstam, a Swedish sociologist, for an example of the state he calls gerotranscendence, he described a hypothetical daughter planning a cocktail party. Her elderly mother usually attends the affairs and enjoys herself, so the daughter invites her as usual — but this time, the mother declines. Naturally, the daughter worries. Is her mother ill? Depressed? This is not like her.

But perhaps there’s nothing wrong, said Dr. Tornstam, who has been investigating aging for more than 25 years. Our values and interests don’t usually remain static from the time we’re 20 years old until the time we’re 45, so why do we expect that sort of consistency in later decades?

“We develop and change; we mature,” he told me in a phone interview from his home in Uppsala, Sweden. “It’s a process that goes on all our lives, and it doesn’t ever end. The mistake we make in middle age is thinking that good aging means continuing to be the way we were at 50. Maybe it’s not.”

An increased need for solitude, and for the company of only a few intimates, is one of the traits Dr. Tornstam attributes to this continuing maturation. So that elderly mother isn’t deteriorating, necessarily — she’s evolving.

“People tell us they are different people at 80,” Dr. Tornstam explained. “They have new interests, and they have left some things behind.”

Read detail visit: 

http://newoldage.blogs.nytimes.com/2010/08/30/appreciating-the-peculiar-virtues-of-old-age/?src=me&ref=health

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Doctors Seek Way to Treat Muscle Loss

Participants in a University of Florida study use ankle weights to increase strength and balance. Researchers say muscle deterioration is a major reason some of the elderly lose mobility and cannot live independently.
By ANDREW POLLACK
Published: August 30, 2010

Bears emerge from months of hibernation with their muscles largely intact. Not so for people, who, if bedridden that long, would lose so much muscle they would have trouble standing.

Why muscles wither with age is captivating a growing number of scientists, drug and food companies, let alone aging baby boomers who, despite having spent years sweating in the gym, are confronting the body’s natural loss of muscle tone over time.

Comparisons between age groups underline the muscle disparity: An 80-year-old might have 30 percent less muscle mass than a 20-year-old. And strength declines even more than mass. Weight-lifting records for 60-year-old men are 30 percent lower than for 30-year-olds; for women the drop-off is 50 percent.

With interest high among the aging, the market potential for maintaining and rebuilding muscle mass seems boundless. Drug companies already are trying to develop drugs that can build muscles or forestall their weakening without the notoriety of anabolic steroids. Food giants like Nestlé and Danone are exploring nutritional products with the same objective.

In addition, geriatric specialists, in particular, are now trying to establish the age-related loss of muscles as a medical condition under the name sarcopenia, from the Greek for loss of flesh. Simply put, sarcopenia is to muscle what osteoporosis is to bone.

“In the future, sarcopenia will be known as much as osteoporosis is now,” said Dr. Bruno Vellas, president of the International Association of Gerontology and Geriatrics.

Researchers involved in the effort say doctors and patients need to be more aware that muscle deterioration is a major reason the elderly lose mobility and cannot live independently.

For more details visit: 

http://www.nytimes.com/2010/08/31/health/research/31muscle.html?src=me&ref=health

Celery contains phytochemicals called phthalides, which some studies have shown reduce stress hormones and work to relax the muscle walls in arteries, increasing blood flow. As a result, it has long been used in Chinese medicine to help control high blood pressure. Celery is an excellent source of vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and vitamin B6. --Martha Rose Shulman

Celery and Tofu Salad  

Adapted from Szechuan Gourmet, Manhattan  

July 30, 2010 from NY Times

http://www.nytimes.com/2010/08/04/dining/04mini.html

Time: 20 minutes, plus resting time  

Ingredients

1 cup peanut oil

1 piece ginger, 2 inches long, cut into 3 or 4 slices  

1 piece cinnamon, 3 inches long  

3 cloves  

1 teaspoon coriander seeds  

1 teaspoon cumin seeds  

4 star anise  

1 tablespoon Sichuan peppercorns  

1/4 cup red chili flakes, or more to taste  

Salt  

1 bunch Chinese celery, thinly sliced  

4 to 6 ounces pressed tofu, thinly sliced or julienned.

 Direction:  

1. Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.  

2. Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.  

3. Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.  

Yield: about 4 servings.

Celery and Potato Soup

November 12, 2008

Recipes for Health

Celery and Potato Soup

By MARTHA ROSE SHULMAN

http://www.nytimes.com/2008/11/12/health/nutrition/12recipehealth.html?ref=celery

This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that’s drizzled onto each serving.

Ingredients:  

2 tablespoons olive oil  

1 small onion, chopped  

1 large or 2 medium leeks, white and light green part only, cleaned and sliced  

6 celery stalks, sliced (about 3/4 pound)  

Kosher salt  (optional, you can use regular salt)

1 medium-size russet potato, about 10 ounces, peeled and diced  

4 garlic cloves, peeled and halved, green shoots removed  

A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together  

7 cups water or chicken stock  

Freshly ground pepper  

For garnish:

 2 teaspoons walnut oil

 1/4 cup very thinly sliced celery

 chopped chives or chervil (optional) 

Direction: 

 1. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for about 10 minutes, until very tender. Add 1/2 teaspoon kosher salt after the first 5 minutes. Make sure that the vegetables do not color.  

2. Add the potatoes, garlic, and bouquet garni. Stir together and add the water or stock. Bring to a simmer, add salt to taste, cover and simmer 30 to 40 minutes, until the vegetables are very tender and the broth fragrant. Remove from the heat.  

3. Remove the bouquet garni from the soup. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Then strain through a medium strainer (this step is important; otherwise the soup will be stringy), using a pestle or the bottom of a ladle to push the soup through. Make sure to scrape the outside of the strainer so that all of the puree goes back into the soup. Return to the pot, stir with a whisk to even out the texture, heat through and season well with salt and pepper.  

4. Ladle the soup into bowls and garnish each bowl with a few thin slices of celery and about 1/4 teaspoon walnut oil. Sprinkle with minced chives or chervil if you wish, and serve.  

Yield: Serves 6 to 8  

Advance preparation: You can make this several hours or even a day ahead. Refrigerate in covered containers. When you reheat, whisk the soup to smooth out the puree (it will separate as it sits).

This is American Celery

CELERY - CARROT COLE SLAW          

1 sm. cabbage, sliced thin

2 c. thinly sliced celery

1 c. coarsely shredded carrots

1/2 c. raisins

2 tbsp. cider vinegar

1/2 tsp. white pepper

1 c. plain low-fat yogurt

1/2 tsp. celery seed

In a large bowl, combine cabbage, celery, carrots, and raisins. Stir together vinegar, pepper, yogurt, and celery seed; pour over vegetables and mix well. Chill. Makes eight servings.

 
It's a Wonderful Waldorf

Recipe courtesy of Alton Brown from Food network: 

http://www.foodnetwork.com/recipes/alton-brown/its-a-wonderful-waldorf-recipe/index.html

Serves: 4 to 6 servings  

Ingredients

2 Ginger Gold apples ( Fuji will substitute)

1 Red Delicious apple

3 tablespoons cider vinegar

1 cup prepared mayonnaise

1 pinch kosher salt

Cracked black pepper

3/4 cup toasted walnuts, crushed

1 cup golden raisins

2 teaspoons curry powder

2 stalks celery, thin bias cut

1/3 cup fresh mint, chiffonade 

1/2 red onion, julienned

1 head romaine lettuce, heart only

Directions: 

Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on. 

In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.

The avocado (Persea americana) is a tree native to the Caribbean, Mexico, South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. The name "avocado" also refers to the fruit (technically a large berry that contains a large seed) of the tree, which may be egg-shaped or spherical.

Avocados are a commercially valuable fruit and are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit. Avocados are perennial.

Refer to: http://en.wikipedia.org/wiki/Avocado

http://www.avocado.org/

Guacamole Recipe: 

Ingredients:
* 4 ripe, avocados, peeled and pitted
* juice of 2 lemons
* 1/4 cup chopped cilantro
* 1/4 cup onion, diced (use red onion if available)
* 2 teaspoons garlic, minced
* 1 tomato, diced
* 5 jalapeno chiles, minced and seeded
* 1/4 teaspoon ground cumin
* Salt to taste
* dash of Chili powder

Directions:
1. In a large bowl, combine lemon juice with avocados and mash coarsely with a fork.
2. Add all the remaining ingredients to the avocado mixture, stirring until well combined.
3. Refrigerate for 30 minutes prior to serving.

This is good party food, usually we serve with tortilla chips. 

You can also refer the following: 

http://www.youtube.com/watch?v=jWdmcLN4jyM&feature=related

California Roll:

Ingredients
1 cup (230g) prepared sushi rice (see below)
½ avocado
4 crab sticks (or real king crab or jumbo lump crab meat for a luxury California roll)
½ cucumber (preferably a kirby)
1 sheet dried nori seaweed
2 tablespoons mayonnaise
2 tablespoons sesame seeds
For a spicy California roll, add a few drops of hot pepper sauce to the mayonnaise

Preparation
Cut the peeled and pitted avocado and the peeled cucumber in quarters lengthwise.
Spread the sushi rice over the sheet of seaweed, and sprinkle the sesame seeds over the surface.
If you don’t have a bamboo rolling mat, place a sheet of plastic wrap on the worktop, and turn the layer of seaweed and sushi rice upside down flat on the the plastic wrap so that the seaweed ends up on top.
Place the avocado, cucumber and crab sticks evenly down the center, and coat the filling with mayonnaise. Roll the layer up from one edge, and slice the roll into 8 pieces.

How To Make Sushi Rice

To cook sushi rice, it is important to remember that the rice should be cooked with less water than usual, and vinegar added to it while hot. Here is how to cook the perfect sushi rice.

Ingredients
2 cups (450g) Japanese rice
2¾ cups (630ml) water
1.5" x 1" piece dried konbu (seaweed, optional, for umami flavor)
1/2 cup (100 ml) rice wine vinegar
2½ tablespoons sugar
1 teaspoon salt

Preparation
Wash the rice and cook in water with konbu.
Make the vinegar solution. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
When cooked, spread the hot rice in a flat-bottomed bowl or glass baking dish (the Japanese use a special wooden bowl called a sushi-oke). Sprinkle the vinegar mixture over the rice and fold swiftly with a spatula. Be careful not to mash the rice—just allow the vinegar mixture to come into contact with all of the grains. Move the spatula as if scooping the rice rather than blending it.
Cool the rice swiftly using a paper fan, and gently turn the rice with the spatula. Fanning the rice prevents it from becoming overly sticky, and also adds luster. Use sushi rice immediately—don’t store it in the refrigerator. Cover it with a damp cloth if you won’t be using it for 10 minutes or more, to prevent it from drying out.

Makes 4-6 servings. SEE OUR REVIEWS OF GOURMET SOY SAUCE

You can also refer  the following:

How to make an inside out California roll

Enjoy your summer with Avocado!!!!

Just read one article about man's health for your reference: 

男人最嚴重的問題並不是一個特定的疾病，男人的疾病是缺乏警覺的結果。  

       美國《男性健康雜誌（Men's Health）》調查發現，有三分之一的男人胸痛、呼吸急促不會去看醫生，偏偏這兩種症狀都是美國第一大殺手──心臟病的警訊。  

       「美國男性健康連線（Men's Health Network）」成員伯罕敏（Jean Bonhomme）醫師就舉例，「如果你20歲時不檢查膽固醇、30歲時不檢查血壓、40歲時不檢查血糖，你能期待50歲發生什麼事？」  

       因此，《康健》選出的這7個男人的健康敵人，不是祕密還眾所皆知，如果提早發現，常常可以預防。

       1.攔截心血管疾病：  

       20歲開始就該關心自己的膽固醇  

       動脈硬化在拉丁文裡是「男人最壞的敵人」。

       心臟病、腦血管疾病是台灣十大死因的第二、三名，由於女性擁有女性荷爾蒙的保護，男性心血管疾病發病時間約比女性早10年。

       在心血管疾病裡，膽固醇慢慢沈積在心臟或大腦的血管裡，有一天沈積變成堵塞，就形成心臟病或中風。因此男人應該更努力降低自己心血管疾病的風險，如：

       20歲以後就應該關心自己的膽固醇，若正常，每5年追蹤一次，若異常，先從戒菸做起。然後每天增加至少30分鐘的活動量，並多吃蔬果。

       2.照顧肝臟：  

       多吃十字花科食物  

       肝癌是男性十大癌症首位，每年奪走上萬條人命。  

       肝癌沒有症狀，很難自我察覺，只能靠篩檢，所以有責任感的男人們應該先去驗自己是不是B肝、C肝帶原，因為肝病帶原是肝癌的高危險群，但有三分之二B肝、九成的C肝帶原者不知道自己帶原。  

       如果確認自己是肝炎帶原者，務必要定期檢查肝功能指數、腹部超音波和胎兒蛋白檢查。  

       你的肝臟也會很樂意你多吃十字花科食物，如高麗菜、綠花椰菜、小白菜等，裡面的硫化物具有解毒功能，可以保護肝臟。  

       如果你是大肚男，小心，脂肪肝會變成肝硬化，以迄肝癌。趕快減重、運動，方為上策。

       3.繞開肺癌：  

       不再抽菸把危險降低90％

       肺癌是男性癌症第二大死因，醜陋、激進、常會轉移的難纏疾病，醫生們講到它都搖頭，已有陳定南、殷宗文等多位名人因它而死。當有症狀時，如咳嗽、咳痰帶血、胸痛、呼吸困難才去找醫生，近八成已經是晚期。  

       所以你還要抽菸嗎？不再抽菸可以把肺癌的危險降低90％，不得不苦口婆心勸誡：每年你花數萬元在這個嗜好上，只會讓女人對你敬而遠之，因為只要丈夫抽菸，妻子罹患肺癌的機率，比丈夫不吸菸的多一倍。如果你不想聽女人抱怨你的菸味好臭，至少也想想她怕死的恐懼吧！

       4.拒絕痛風：  

       避免暴飲暴食，控制尿酸  

       男人只要成年就要注意尿酸，愈來愈多高中男生就來看診治痛風，「只要節日就是高峰，」台大醫院家醫科主治醫師黃國晉說，男生為了慶祝節日或活動，暴飲暴食甚至喝酒，就來醫院報到。

       在40歲以前被診斷出痛風的病人，佔全部病人的三分之一。由於高尿酸沒有症狀，通常痛風發作，才發現自己有高尿酸問題。  

       高尿酸若無好好控制，5年後，就有可能痛風發作，一輩子與關節疼痛為伍。你應該嚴格拒絕動物性的高普林食物，如海鮮、動物內臟。酒是大忌，酒只要一進肚，在體內代謝過程中，就會產生尿酸，讓血中尿酸升高；酒精也會妨礙尿酸排出。更要避免暴飲暴食，尿酸值忽高忽低，會加速尿酸鈉鹽的沈積，引發痛風發作。  

       5.保衛攝護腺：  

       多吃紅色蔬果  

       這是男人應該全權負責的疾病，因為女人沒有攝護腺。在台灣攝護腺癌雖位居男性癌症發生率第五名、死亡率第七名，但爬升甚快，去年死亡人數936人，超越子宮頸癌。  

       台灣男人對攝護腺癌了解永遠不夠，而且不知道如何預防它，一半以上的病人發現時都是晚期。攝護腺癌和其他許多癌症一樣，和生活習慣息息相關。

       國內外研究都建議，多吃蔬果，尤其是紅色蔬果，如番茄、紅肉葡萄柚和西瓜等，含有豐富的茄紅素可以降低攝護腺癌風險。黃豆製品如豆漿和豆腐可以抑制滋養腫瘤生長的男性荷爾蒙作祟。多喝茶，因為含有兒茶素，具保護作用。

       6.擺脫糖尿病：  

       肥胖、腰圍大是大警訊  

       糖尿病常無聲無息地來，沒有任何症狀。幾年後，因為血糖太高已傷害腎臟，男人才因為口渴或頻尿就醫。中研院生醫所研究員潘文涵研究調查發現，19歲以上的糖尿病患者中，有一半的人不知道自己已得病。而且，醫界也預估糖尿病預備軍約有100萬人，每年有5∼10％的機會發展成糖尿病。

       不提高警覺，血糖過高會以蠶食方式傷害心臟、眼睛、神經和腎臟，心臟病、中風、眼盲、腎衰竭、截肢，拖垮男人。這是另一個無聲無息、包藏禍心的疾病，醫生們聽到都面色凝重。  

       肥胖加上腰圍大是糖尿病的溫床，因此運動合併健康飲食，是預防之道。萬一，大量喝水卻愈喝愈乾，沒有刻意節食，體重卻直直落，持續疲倦或傷口難已癒合等症狀，一定要去看醫生抽血檢查。

       7.迴避憂鬱症：  

       七成男人是「隱藏性憂鬱症」  

       男人憂鬱輕忽不得，憂鬱症不只是心情不好、一段不好過的時光而已，憂鬱症會影響身體和身心整體健康。  

       憂鬱症連結身心，大腦的化學物質、壓力荷爾蒙失去平衡，造成不同程度的失眠、失去食慾和渾身無力，有些研究也發現，憂鬱症的男人也會提高心臟病和糖尿病的風險。  

       台北市立聯合醫院松德院區精神科醫師劉宗憲建議，只要和過去的你不同，如失眠、動機下降、提不起勁等就應該警覺，積極求醫。美國的研究發現，約有七成的男人未被診斷出來，是一種「隱藏性憂鬱症」。  

       但男人以為憂鬱症代表自己不夠堅強，拒絕求醫，常常是太太就醫主訴先生的病情，這樣一來導致的悲劇就是：女性雖然比較常企圖自殺，但男性通常下定決心完成它，男性自殺死亡率是女性的2.2倍。  

       幸運的是，劉宗憲醫生發現，男人只要踏出求醫那一步，通常會像對自己的事業一樣，積極治療、充分配合。

       --- 本郵件來自HiNet WebMail ---

English cucumber mint soup

Cold soups like this one are welcome refreshers in the summer months. Garnish with a bit of crumbled feta or goat cheese, if you like. To lighten the soup, substitute low-fat sour cream for regular.

Ingredients

1 1/2 cups nonfat plain yogurt

1/2 cup sour cream

1/3 cup mint leaves, plus a few extra sprigs for garnish

1/4 cup flat-leaf parsley leaves

3 green onions, trimmed and roughly chopped

2 English cucumbers, peeled, and seeded and roughly chopped

1 clove garlic, roughly chopped

Salt and white pepper to taste

Method

Put all of the ingredients into a blender and purée until smooth. Transfer to a bowl, cover and chill for at least 2 hours. Ladle into bowls and serve, garnished with sprigs of mint.

Nutrition

Per serving (about 7oz/214g-wt.): 120 calories (45 from fat), 5g total fat, 3.5g saturated fat, 20mg cholesterol, 360mg sodium, 12g total carbohydrate (1g dietary fiber, 7g sugar), 6g protein

Tags: No Cook, Make Ahead, Family Friendly, Wheat Free, Vegetarian, Gluten Free

Quoted from Whole foods Market 

http://www.wholefoodsmarket.com/recipes/436

Cucumbers Vinaigrette

By MARTHA ROSE SHULMAN

Cucumbers tossed with a vinaigrette can be ordinary, but if you slice the cucumbers paper-thin, the dish is memorable. I first ate cucumbers prepared this way on a balcony in Lake Como , Italy . It was my first day in Europe , on my first trip, and I was 15. The recollection is still vivid.

1 1/2 pounds cucumbers, peeled if waxed and sliced very thin

3 tablespoons champagne vinegar

1/2 teaspoon Dijon mustard (more to taste)

Salt and freshly ground pepper

1/4 cup canola oil

2 tablespoons extra virgin olive oil

Optional: finely chopped fresh parsley, dill or chives

1 shallot, minced

1. If using regular cucumbers, cut in half lengthwise and scoop out the seeds with a small spoon. Slice paper-thin. (English cucumbers and Persian cucumbers can just be sliced paper-thin without removing the seeds.) Place the cucumbers in a bowl.

2. In a small bowl or measuring cup, combine the vinegar, mustard, salt and pepper and whisk together. Whisk in the canola oil and the olive oil. Toss with the cucumbers, along with any of the optional ingredients. Taste and adjust seasonings. Serve right away, or refrigerate for up to 30 minutes and serve.

Yield: Serves six.

Advance preparation: You can make this up to 30 minutes before serving. If the cucumbers sit for too long, the dressing will become watery. If this happens, adjust seasoning, or use a slotted spoon to serve.

Nutritional information per serving: 139 calories; 14 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 3 grams carbohydrates; 1 gram dietary fiber; 11 milligrams sodium (does not include salt added during cooking); 1 gram protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Halibut With Cucumbers and Dill

By MARTHA ROSE SHULMAN

When I lived in France , I made this dish with sole, but Atlantic sole is no longer an eco-friendly choice. If you live in California and can get sand dabs, they make a good substitute, as does Pacific halibut.

2 medium cucumbers, peeled if waxed, or 1 European seedless cucumber

3 tablespoons chopped fresh dill

Salt and freshly ground pepper

1 1/2 pounds Pacific halibut fillets or sand dabs

2 large garlic cloves, minced

1 or 2 shallots, minced (optional)

1/4 cup fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 cup dry white wine

1. Preheat the oven to 425 degrees. If using regular cucumbers, cut in half lengthwise, scoop out the seeds and slice thin. If using a European cucumber, just slice thin. Oil a baking dish large enough to accommodate the fish fillets in one layer. Cut a piece of parchment the size of the baking dish, and set it aside. Line the baking dish with half of the cucumber slices. Sprinkle on 1 tablespoon of the dill and salt and pepper lightly.

2. Rinse the fish fillets, and pat dry. With the tip of a sharp knife, score them on the diagonal a few times (this prevents them from curling when they cook). Lay on top of the cucumbers. Salt and pepper lightly, and sprinkle on the garlic and shallot. Sprinkle with another tablespoon of the dill, and drizzle on half the lemon juice and the olive oil. Top with the remaining cucumbers. Add the remaining lemon juice, and sprinkle the remaining dill over the top layer of cucumbers. Add the white wine, and cover with the parchment. Cover the dish tightly with foil, and place in the oven. Bake 10 to 15 minutes until the fish is opaque and pulls apart when stuck with a fork.

3. Remove from the oven, let sit for a few minutes and then serve from the baking dish, spooning some of the liquid from the baking dish over the top.

Yield: Serves four.

Advance preparation: If you wish, you can assemble the dish ahead of time, but don’t add the lemon juice or wine. Cover with plastic, and refrigerate for one hour or longer. When ready to bake, add the lemon juice and wine.

Nutritional information per serving: 245 calories; 7 grams fat; 1 gram saturated fat; 54 milligrams cholesterol; 4 grams carbohydrates; 1 gram dietary fiber; 95 milligrams sodium (does not include salt added during cooking); 36 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Iranian Tomato and Cucumber Salad

By MARTHA ROSE SHULMAN

This is adapted from a recipe in the Iranian cookbook “New Food of Life,” by Najmieh Batmanglij. The emphasis here is as much on fresh herbs as on tomatoes and cucumbers.

3 Persian cucumbers, or 1 long European cucumber (or if neither is available, 2 regular cucumbers)

1 pound ripe tomatoes

2 tablespoons fresh lime juice

Salt to taste

1 garlic clove, mashed to a puree with 1/4 teaspoon salt

Freshly ground pepper

1/4 cup extra virgin olive oil

2 scallions, chopped

4 radishes, thinly sliced

1 cup chopped flat-leaf parsley

1/4 cup chopped fresh mint

1/4 cup chopped cilantro

1. If using seedless cucumbers (Persian or European), cut in 3/4-inch dice. If using regular cucumbers, peel, if waxed, and cut in half lengthwise. Using a small spoon, scrape out the seeds and discard. Cut the cucumbers into 3/4-inch dice. Place in a large bowl with the tomatoes.

2. Whisk together the lime juice, garlic, pepper and olive oil. Toss with the cucumbers and tomatoes. Add the remaining ingredients, and toss everything together thoroughly. Taste, adjust seasonings and serve.

Yield: Serves four.

Advance preparation: You can make this a couple of hours ahead, but don’t salt or toss until you serve it.

Nutritional information per serving: 169 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 10 grams carbohydrates; 3 grams dietary fiber; 170 milligrams sodium (does not include salt added during cooking); 2 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Also refer to:

http://www.nytimes.com/2010/08/13/health/nutrition/13recipehealth.html?ref=health

When the sun shines and everyone is looking for easy summer food, what could be easier and more delicious, than berry recipes which make the most of summer fruit. Berries are abundant across British and Irish food; from the earliest spring strawberries, through to autumnal sloes it a pure symphony of colour, taste and texture. Most berries preserve well, either as a whole fruit or in compotes, jams, jellies or preserved in vinegars or alcohol, so summer sunshine is available throughout the year. This collection of berry recipes will be updated throughout the season, please keep checking back.

Berry Sorbet - Berry Sorbet Recipe

Make the most of delicious summer berries with a super, simple and delicious Berry Sorbet. The Berry Sorbet Recipe uses liquid glucose, available from supermarkets or a pharmacy, the liquid glucose helps prevent the sorbet from freezing into a hard, solid mass.

Use any berry -blackberry, strawberry, raspberry or summer currants, blackcurrants are intense in flavor and make a particularly good sorbet. The choice is yours.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
8 oz/225g fine or caster sugar
7fl oz/200ml boiling water
1lb 10oz/750g berries or currants
2 tsp liquid glucose
juice 1 lemon
Preparation:
Place the sugar into a large saucepan, pour the boiling water over and stir until the sugar has dissolved.
Add the fruit and glucose syrup and poach over a gentle heat for 5 minutes.
Pour the contents of the pan into a food processor and blitz, then pass the liquid through a fine sieve rubbing with the back of a spoon to push the fruit pulp through but remove any skin or pips. Add the lemon juice.
Pour the fruit into a shallow freezer container and freeze. You will need to beat the mixture in the container three or four times as it freezes solid. Once frozen, cover and keep in the freezer until required. Remove the sorbet from the freezer for 10 minutes before serving.

Gooseberry Recipes - Gooseberry Fool Recipe

Fat, hairy, tart green gooseberries are transformed into sweetness and light in a Gooseberry Fool recipe. Cooked with a little sugar then stirred into thick, creamy custard and whipped cream delicious.

This recipe for Gooseberry Fool is so quick and easy, it is no wonder it is a favourite summer dessert.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 4 Servings
Ingredients:
1 quantity of gooseberry compote
10 ½ oz/300g custard sauce or ready made custard
1 cup/ 220ml whipping cream, whipped to soft peaks
Preparation:
Put the gooseberry compote into a large bowl
Add the custard and stir gently. Do not over stir.
Fold the whipped cream into the gooseberry and custard mix. Again do not over stir, there should be pockets of each ingredient, not a smooth blend.
Divide between 4 glasses and serve.

Jelly - Strawberry Jelly Recipe

Everyone loves jelly as a summer dessert, especially a fresh strawberry jelly and with this strawberry jelly recipe you can see how easy it is to make.
Prep Time: 45 minutes
Total Time: 45 minutes
Ingredients:
1 cup/ 200g fine/caster sugar
1 pint/ 600ml water
1 lb/500g fresh strawberries, washed and hull removed
¼ oz/ 11g powdered gelatin
Preparation:
Method To make the jelly, place the sugar and water in a large saucepan and bring to the boil. Boil for five minutes then leave to cool.
Meanwhile take 4 or 5 of the fresh strawberries and keep to one side.
Pulp the remaining strawberries with a hand blender. Place the strawberry pulp into a large basin and pour over the sugar and water syrup. Cover with a clean cloth and leave to infuse for thirty minutes.
Once cool, pass the mixture through a fine sieve to remove any of the strawberry pulp and seeds. Keep to one side.
Place ¼ cup of cold water into a small dish, sprinkle the powdered gelatin into the water and leave untouched for five minutes.
Heat one cup of the strawberry and sugar syrup in a small saucepan. Add the powdered gelatin and the water, simmer very gently (do not allow to boil) until the gelatin has completely dissolved. Stir the dissolved gelatin into the strawberry liquid.
Fill a 1½ pint jelly mould with the strawberry liquid. Place into the refrigerator and leave to set.
To Serve: Decorate with the remaining strawberries and serve with fresh cream, ice cream or as desired.

English Summer Pudding - Summer Pudding Recipe

When there is an abundance of summer berry fruits one of the best ways of serving them is in an English Summer Pudding. A Summer Pudding Recipe is quick, easy and so delicious; all the tastes of summer in one dish.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
2 tbsp water
5oz / 150g sugar
1lb/450g washed, mixed summer fruits as available - see note below
4 - 6oz/100 -150g thin sliced white bread, crusts removed
Whipped cream or custard sauce
Preparation:
Note
Soft summer fruits suitable for Summer Pudding must have a rich, strong, color and flavor. Great berries to use include raspberries, strawberries, red and blackcurrants, damsons and blackberries. Stir the water and sugar together and bring to a gentle boil. Add the berries and fruits and stew very gently until softened but still retain their shape.
Line a 1½ pint pudding basin with the bread slices ensuring there are no gaps. Fill with the stewed fruits and cover the top with more bread slices.
Place a saucer with a weight on top (a can of tomatoes or beans is ideal) and leave overnight in a cool place.
The next day, before serving, turn the pudding out onto a plate and serve with the whipped cream or custard sauce.

more detail see the following web site: 

http://britishfood.about.com/od/introtobritishfood/tp/Easy-Summer-Food-Berry-Recipes.htm?nl=1

Fresh chilled salad is always good for the summer time. 

Just read this fresh healthy recipe in NYT, copy it for your reference. 

If difficult to find the feda cheese in Taiwan, just put fresh Tofu as substitute ingredient. 

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Spinach Salad With Tomatoes, Cucumber and Feta

By MARTHA ROSE SHULMAN     

For this salad I toss the tomatoes, onion, cucumber and pepper with the herbs and half the dressing in a separate bowl, then I toss everything together with the spinach. This draws out juices from the tomato and, to a lesser extent, the cucumber; the juices contribute lots of flavor to the salad.

1/2 small red onion, sliced (optional)

6 ounces baby spinach

1 pound tomatoes, cut in wedges or diced

1 small cucumber, cut in half lengthwise, then sliced

8 calamata olives, pitted and cut in half lengthwise

1 green or red pepper, thinly sliced

2 teaspoons chopped fresh dill

1 tablespoon chopped fresh mint

2 tablespoons fresh lemon juice

Salt to taste

5 tablespoons extra virgin olive oil

2 ounces feta cheese, cut in small dice or crumbled

1. Place the onion in a bowl, cover with cold water and let sit for five minutes. Drain, rinse and dry on paper towels. (The reason for soaking the onion is to wash away some of the compounds that cause the onion flavor to linger in your mouth.) Combine with the tomatoes, cucumber, olives, pepper, dill and mint in a large bowl.

2. Mix together the lemon juice, salt and olive oil. Toss half of the dressing with the tomato mixture and half with the spinach. Combine everything in one bowl, add the feta, toss together thoroughly and serve.

Yield: Serves six.

Advance preparation: You can prepare the ingredients and dressing several hours before you toss the salad. Keep them in the refrigerator.

Nutritional information per serving: 167 calories; 15 grams fat; 3 grams saturated fat; 8 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 215 milligrams sodium (does not include salt added during preparation); 3 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

吃蔬菜界三大抗骨鬆高手

女人一旦沒骨氣，骨質疏鬆就上門，除了補充鈣片、喝牛奶之外，妳知道連蔬菜都有抗骨鬆的好本事嗎？

抗骨鬆高手一：

洋蔥 過去我們只知道洋蔥具有殺菌以及增加免疫力的效果，

現在瑞士的研究發現，停經後的婦女經常食用洋蔥可以有效阻止骨骼中的鈣質流失，預防骨質疏鬆；國際知名的權威期刊《自然》

更提出最新研究報告，指出洋蔥是最能夠防止骨質流失的一種蔬菜。

★ 保骨力 阻止鈣質流失。

★ 食用注意事項 洋蔥內有揮發性硫化物，食用過量可能會有脹氣的情況。

★ 選購與保存 選購時應該選擇球體完整、外觀沒有腐爛、傷痕、龜裂者為佳。

★ 保存方面 沒去皮的洋蔥不耐寒，擺在陰涼的通風處保存即可，如果是切開過的洋蔥，則宜放在冰箱冷藏，並且盡速食用

抗骨鬆高手二：

茭白筍 美人腿 其實是病態莖 許多人看到筊白筍上的黑點會挑過不吃，以為是壞了，其實這些小黑點正是茭白筍可以抗骨鬆的重點，這些黑點是一種名為「菰黑穗菌」的真菌類，對於一些代謝有正面的效果，可以延緩骨質的老化。

★ 保骨力 延緩骨質老化。

★ 注意事項 筊白筍為涼性蔬菜，女性經期前後與體虛患者不宜食用；此外，筊白筍也有豐富草酸鹽，腎功能衰退、泌尿道結石患者需禁食。  

★ 選購與保存 飽滿的筊白筍代表水分充足，筍身直、筍皮光滑的的筊白筍筍肉較嫩，如果是筍身扁瘦、彎曲、形狀不完整的則口感較差；另外，頂端筍殼過綠或是筍白部分為青綠色的，代表筊白筍已經老化，口感不佳。

★ 保存方面 如果不是馬上烹調，建議買回來時不要剝掉外殼，先用報紙包住再套入塑膠袋後放入冰箱，約可保存四天。

  吃蔬  抗骨鬆高手三：

高麗菜 高麗菜因為營養價值有如菜中的高麗參而得名。

高麗菜之 所以有抗骨鬆的效果來自當中的維生素Ｋ，骨骼的保健除了需要鈣質之外，

還需要多種營養素來幫助骨骼的新陳代謝，維生素Ｋ就是其中一種，

維生素Ｋ可以幫助鈣質、維生素Ｄ的吸收，是預防骨質疏鬆不可或缺的營養素。  

As I always believe that the most beautiful and precious thing is just so easy to reach. 

We do not need any expensive imported food to help us maintain our health. 

Simplicity is the best solution for all of us! 

Have a nice day!

五個月治好癌症

前言

………………………………………………

    這是一個真實的故事，就發生在我的家庭，我爸爸的身上，當醫生告知父親罹患癌症時，全家瞬間進入愁雲慘霧中。

    從發現到痊癒，一年半的時間裡，我們全家，包括父親自己，如何從失望傷痛中勇敢的面對事實，如何藉由罹癌去了解到健康與疾病的因果關係，如何依憑宗教的力量，從心靈上和身體上得到實質的幫助，最後了解到生命的意義和內涵在哪裡。

    經過一年多的努力，我們成功了，父親完全康復了，過程中沒有受到一刀一針的痛苦。今天，我很誠摯地將這一個抗癌成功的經驗，分享給需要幫助的人，希望對同樣遭受到癌症折磨的患者，能夠脫離痛苦，得到正確的幫助。

    也希望大家對此抗癌藥方一定要有信心，很多人都因為信心不足而失去很好的治療機會，殊為可惜，因此我將爸爸的整個過程故事，清楚的敘述，讓大家能肯定在抗癌過程中，每個方法都很重要，不論你對宗教堅信與否，只要願意去實踐，一定會有正面的幫助。另外，在此籲請由此藥方而受惠之人，能夠將此藥廣為流傳，幫助更多須要幫助的人，此為本人印此小冊子初衷。

★★★★★★★★★★★★★★★★★★★★★★★★★

癌症治療藥方

紅棗        十八粒

火巷         三十公分 長（鮮品）

半枝蓮       一兩 （重症一兩半）

白花蛇舌草  二兩 （重症 四兩 ）

蒲公英       二兩 （重症 三兩 ）

★★★★★★★★★★★★★★★★★★★★★★★★★

一、發現癌症

我是一位佛教徒，內人亦是，全家包括子女均有受到一套佛法教育，可謂是佛教家庭。

媽媽吃素約二十年，但是爸爸卻是一位無神論者，完全不信宗教這些事，可是為人善良和氣，做了很多救人的善行。民國九十五年底，父親因為長期排尿困難接受徹底的檢查，最後榮民醫院、嘉義基督教醫院、慈濟醫院均判定父親得到攝護線癌，但是尚未達到轉移的末期。年近八十的父親，外表看似六十餘齡，氣色頗佳，唯近年來體力嚴重不足，步履緩而無力。經過各大醫院宣布罹癌後，原本開朗的父親，頓然間失去鬥志，每天幾乎除了吃飯，就是躺在床上睡覺，悶悶不樂、不太言語，慢慢地情緒愈來愈易怒，很少看到笑容。

我與多位醫生討論父親的病情，大概不離服用荷爾蒙藥劑，或化療；或放療、或手術。而大部分的醫生不贊成手術，因父親年事已高，怕體力無法負荷，而且沒有證據指出手術能增長壽命。

事實上西醫療法是無法証明可治好癌症的，因此父親心中只有兩個字「等死」，情緒降至谷底。

這期間父親數度耐不住，堅決要去開刀手術，不要我們插手。我與弟弟商量，告知我不願父親手術的立場，手術後遺症太多，會引發更多的問題，我們兄弟居外地，僅父母同住，母親身體也不好，無力長期照顧病患，而且手術僅會令父親苦上加苦，對其病症沒有實質的解決。弟弟接受我的想法，因此，父親有陣子對我們很反感，認為我們不理他、不管他的死活。

我們兄弟承受了很大的壓力，我希望能藉由宗教的力量，告訴父親死並不可畏，死亡的過程，及善用剩餘生命等，顯然父親無法接受，一直無法打開心結。

二、治療對策

我們已知西醫療法僅能延緩死亡、延緩癌症的擴散，並無法徹底治療、根除癌症，因此，我們想以中醫或草藥的療法治病，期間也遇到了善心人士介紹名醫或名藥，前後一年的時間，請父親耐心服用這些藥，花了不少錢，最後對病情均無改善。

我深思癌症的原因，用佛教的因果論去思維，發現眼前的一切事實，都是過去一切行為不當所引發，若欲改善眼前的症狀，則必須行為改變、飲食改變、思想改變、習慣改變，徹底斷除癌症形成的原因，至少也令它不再惡化。

因此，我極力要求父親吃有機素，不要再吃魚肉，杜絕其中有毒物質再進體內，第二，要求父親每日補充很多的植物酵素，利於將原有體內的毒排出。

由於我們極力的要求父母這兩點，造成了很多次的爭吵，因為要改善數十年來的習慣沒有那麼簡單，我們仍很堅定地請父親食用，請母親準備，經過一段時間的調適，父親也吃的很清淡了。

這段期間的檢查，果然指數下降，沒有再升高，PSA值大概沒什麼波動，但也降不到正常值的範圍，只能說有控制無惡化，並無好轉跡象。

過段時間父親又耐不住了，執意要去手術，用命去拼拼看，他意志看似堅定，任憑我們說破嘴，他都不相信動手術後的後遺症，他認定手術可令他如以前健康自在。

我們心急如焚，不願眼見父親往火堆裡跳。

三、冤親債主開始顯現

在這段時間裡，父親除了病障顯現，其它的業障也陸續出現，他常在夜裡睡眠中被踢、被打，痛的哀嚎，醒來什麼都沒有。

接著更嚴重的事情發生，父親開始看到一些非人，也就是靈魂或是鬼出現在他房裡，令他產生極恐懼不安的情緖。

我們學佛的家人都知道為何會發生這些事，但父親執意不願受佛教所言的各種觀念，或對治的做法，只認為可能是他自己眼花所致，我們一直煩惱著這些事情，儘量多陪父親，我們知道他的日子不多了，心裡反覆訓練自己，父親即將離開我們，我們先行去學會忍受失去父親的痛苦，並安排可能發生的種種事情。

最令人憂心的，在這種情形之下，父親的情緖變的古怪，任何家人的話都聽不進去，他的行為好像被某些力量所主宰著，一直朝著某個方向被牽引，我們非常無力感，只能眼睜睜的看著父親一直走向一個不太吉利的未知。

一直到有一次房間同時出現二位裝扮 時髦的 女士，而且停留約十五分鐘後，父親起身呼喊鄰房的母親無效後，他才開始相信他所見是真的。

四、癌症治癒的方法

那個當時，父親也不再相信什麼耐心的食物療法，不再吃有機健康餐，也沒耐心喝果汁酵素，沒多久，數又開始升高，某位醫生要父親趕快動手術，因為他怕父親的癌症轉移擴散，就無法處理了。

這樣一個善意，又使我們全家陷入極重的壓力中，如果反對手術，而致病情轉移惡化，父親對我們不諒解勢必加重，是否因此含恨而終？不讓父親手術是我提議的，這發現罹癌的一年裡，我始終反對手術，父親苦在心裡敢怒不敢言，我常想，如果罹癌的是我，我是否會用對待父親自己？

既然我是個佛弟子，並了解到現有的西醫技術，觀念是無法完全消除癌症的，我為何不聽佛，菩薩的話，用佛菩薩的方式治病呢？因此，我內心打定主義，開始說服我週遭的家人，請他們支持我。媽媽和內人均學佛沒問題，最後弟弟一家人也不反對，於是我們合力請父親配合，父親不信宗教，非常冷淡，無論怎麼說均無法令他起信心。我們說明我們的苦心希望他能照著做就好，最後他點頭答應，雖然不相應，最後也不反對了。

因為從父親的表現及佛教的觀念，是過去世中有傷害到別人，那些冤親債主要上門索債了，因此，我們要還人家的債，而父親自己還最好，對病情幫助最大，無奈他不相信這套，故只好由我們來替父親做還債的事了。

我們訂了以下的做法：

（1）         常常佈施捐善款，功德迴向給爸爸及他的冤親債主。

（2）         助印長壽經數百本，並親自散發流通，以期消除父親業障，並增加父親壽命，功德迴向父親及他的冤親債主。

（3）         只要參與任何佛教渚動，如法會等，均將功德迴向父親及其冤親債主。

（4）         買鳥、買魚放生，將放生物在父親面前放出，由父親自己操作，並將功德迴向父親及其冤親債主。

（5）         唸地藏王菩薩本願功德經一百部以上，請地藏王菩薩度化該冤親債主。

（6）         由媽媽唸佛號一百萬遍以上，將念佛功德迴向父親及其冤親債主離苦得樂。

（7）         向佛菩薩求藥方。

在當時，我們全家齊力專注地做以上的事情，尤其唸地藏王菩薩本願功德經時，曾經大夥從各地返回，在父親面前，老小齊聚一堂一同唸、一同放生，我的幼兒才六歲，剛幼稚園畢業不久，不懂國字，尤其經書上字句深、難，結果他也發心，用注音符號慢慢拼音，將一整部地藏王本願功德經唸完，歷時半月有餘。

或許我們一直如佛菩薩的方法在替父親治病，有受到佛菩薩的加持，有一天，我很憂傷地想著父親的病要如何醫治，希望能從電腦中找到一些可參考的藥方，沒想到隨意點幾個字，竟出現一篇有關治療攝護腺癌和其它癌症有效的留言和藥方，從此改變了一切。

這是篇屬名Eric的留言，他（她）也是一位學佛的修行人，告訴網友他家親屬家人等三人罹癌後，吃了這帖藥後全部康復的事，並列出藥方，及指出藥方來源。

本藥方曾於 民國六十六年十月二十五日 刊載於中國時報第七版。

此藥方主治各種癌症，已證實對腸癌、肝癌、肺癌、子宮頸癌、乳癌、骨癌、膀胱癌、攝護腺癌、尿酸過高，強化肝功能、痔瘡等，確實具有良好效果，尤其對直腸癌更具有神效，但是對顧乳癌的效果比較不明顯。

藥方如下：

請到青草店購買，價格便宜。

用法如下：

將火巷切塊，連同其它四味藥共煎兩次，第一次以15碗水入之，第二次以10碗水入之，必須用小火煎2小時以上，日夜當茶喝，其味稍苦，可加入冰糖，喝不完可置入冰箱，明天繼續喝，服藥後兩小時內勿飲其它飲料，以免沖淡藥效。服藥期間，尤其前幾日，會有大小便不正常的排放，或濃血、或黑便等，矛須驚恐，此乃排毒現象，過了病體就會改善。

這帖藥主要將酸性體質轉變成微鹼性，故幾乎所有自由基所引發或因酸性體質所引發的疾病均有效，最好每天要喝到2000cc以上，快者三至四個月就可痊癒了。

火巷的白色乳汁有劇毒，絕對不可以噴入眼睛，會有失明的危險，但經過煮後，就變成很強的抗癌藥了。

五、癌症完全康復

我向佛菩薩求到的這帖藥方，並沒有馬上給父親飲用，雖然該位上網的佛弟子真誠、又有見證人，但要將父親的安危就押在網路的一帖藥上，我猶豫了幾天，萬一父親服藥後產生不測的後遺症，我如何對家人、親戚交待？

我很惶恐。最後提起勇氣向家人說明這方藥，在大家還沒很肯定答應我時，我已經把藥買回來，請父親服用了。當天晚上有一些胃腸排毒的不適，之後一直很順利。

父親大概一星期服四至五帖，一個月的藥費才一仟多元。我向父親表明，如果我用佛法的各種方式，仍無法令父親的病好，則不反對父親去動手術。所以，我請父親認真地服藥，四個月後去檢查，而我們家人則認真地行善、經、唸佛等事，並將所有功德迴向父親的癌症是否有治好的可能，或者只是控制住不惡化而已。

四個多月後，按捺不住的父親，自己偷偷跑去檢查，醫生告訴他，指數已降至正常值的範圍內。又跑去另一家醫院，醫生也宣佈他癌症消失了。父親仍不死心，又跑到從未看診過的長庚醫院，沒想到該醫生竟說：「是不是之前的醫院誤診啊，你沒有癌症呀」！這次，父親總算笑了！而且笑的很燦爛。

自從服這帖藥，到三家醫院檢查完畢，確定父親的腫瘤完全消失，剛好五個月，連同之前的盲目治療，共約一年半的時間，我們全家欣喜若狂，心頭一個重擔也完全放下了。父親至今仍喝著該藥保養，每天都很快樂。

這陣子父親對我異常關心，我知道他很感激我這個兒子。回想這一年半，我用了異於常人的方法，一直不願意父親去手術，去放療、化療，那些方式會給父親帶來多少痛苦，我知道他會撐不住。期間多少次向佛菩薩祈求，全家動員如佛法行持，最後證明，父親在沒動一刀一針之下，完全康復，這完全是宗教的力量，佛菩薩的加持才有這樣的結果，也取決於我們對佛法的信心。

六、給讀者衷心的建議

我相信，罹患癌症，能像我父親這樣完全康復的人不多，而且過程中父親的確沒受到痛苦的折磨，有兩個主要的原因，第一個是父親平時善於助人，累積了一些福報。第二個是他有一群相信佛法的家人，願意照著佛法的思維方式而行，所以在很多關鍵點時，決擇正確，抓住正確的治療方向，才沒有受到很多的痛苦。

在此，我要至誠的感謝網路上的Eric，慈悲地提供良方，同樣是學佛的佛弟子，這樣的善緣，或許也是佛菩薩的牽引吧！

書行至此，並非要讀者生病不要看醫生，不管醫生的建議，而是希望讀者或患者，能夠學習佛法來加強心靈的力量，修學佛法可以得到處世的智慧，讓我們了解細微的是與非，錯誤減少了。痛苦自然減少，快樂自然增加。決擇對了，當然就能求什麼得什麼。

如果有興趣佛法的人，可以去學「菩提道次廣論」這本經典，這本書歸納總結所有佛法的精要，很有順序地從淺到深引導學習者，讓我們很容易簡單清楚地進入到佛法的殿堂，抓到佛法的重心。

目前「菩提道次第廣論」這個法門，是由日常老和尚所帶領的龐大僧團和居士結合的研討班，全省常一千個班教室在上課，完全免費，幾乎每個鄉鎮都有教室，這個團體規模龐大，叫做「福智佛教基金會」，全省約有三萬八仟人。

癌症雖然可怕，如果我們知道它發生的原因為何，自然能夠將之杜絕或治療。癌症發生的原因多且複雜，但是絕對離不開身理與心理兩方面，能夠同時兼顧兩方面的保養或調適，才能消弭癌症於無形。

世面上的諸多療法大部皆偏向一方，只有佛法能夠有絕對的智慧解決一切困難。

就像父親的冤親債主已現鬼身來討債，除了誦經，善行唸佛等迴向給他們外，似乎沒有更好的方法，就看你信與不信，願不願意做而已。

本篇句句確實，完全沒有造假。之前數次誦唸地藏經，得過好幾次治病的感應，沒想到此次對父親的癌症效果那麼好。父親的許多朋友都認為太稀奇了。此帖藥方可以治療很多種癌症，但是，失去宗教心理的依靠，沒有宗教堅強的信心，雖遇得良方，不見得能獲得信任，也不見得能夠持續治療。

★★★★★★★★★★★★★★★★★★★★★★★★★

本文以淺顯易懂方式述說，希冀廣大苦難的罹癌患者，都能得到此文的幫助，得到無量佛菩薩的加持，讓受苦的肉體和受的心靈得以離苦，得到決樂又有尊嚴的人生，如果此書對你們有效，也希望大家能再傳達出去，或再轉印流通，以利更多需要幫助的人，這也是本人寫此冊的目的。

中華民國九十七年七月         許緯濠

     0932-785140．05-2260022

草莓族壓力可真大!

來杯雞尾洒補一補, 總比麻油雞更有力!

煩惱丟╴旁, 明天再說!

Strawberry Margarita

(馬可立脫, 是很受歡迎的雞尾酒, 主要的成份是墨西哥的tequila 酒)

Recipe courtesy Guy Fieri (Food network cooking star and TV host)

Prep Time:
2 min
Inactive Prep Time:


Level:
Easy
Serves:
4 rocks glasses


Ingredients
2 cups crushed ice
1/2 cup strawberry puree (frozen can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)
Directions

Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

這又是一道清爽可口的素食, 吃葷者可加雞肉丁或是其他肉類.

Quoted from NY Times

March 24, 2010
Spaghetti With Edamame, Parsley, Garlic and Olive Oil
By MARTHA ROSE SHULMAN

This is a quick pasta to throw together if you have frozen shelled edamame or peas in your freezer, and it’s a dish that I find irresistible. You can find frozen edamame at most supermarkets; the green soybeans are a terrific source of protein and isoflavones. Seek out organic edamame.

The pasta company Barilla is now making a mixed semolina and whole grain pasta called Barilla Plus that combines a grain and legume flour blend with the traditional semolina. It’s a little more expensive than regular pasta, but you’ll get more nutrition for your buck. The other ingredients here are not at all pricey. If you can’t find the whole grain pasta, this is still an easy, inexpensive and nutritious dish.

1 large garlic clove, finely minced (more to taste)

Leaves from 1 bunch parsley

2 tablespoons extra virgin olive oil

1 1/3 cups frozen shelled edamame, preferably organic, or frozen peas

3/4 pound whole grain spaghetti if available, or regular spaghetti

1/4 cup freshly grated Parmesan (optional)

1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)

2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.

3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.

Yield: Serves four.

Advance preparation: This isn’t a dish to do in advance, but the whole thing can be made while you’re waiting for the water to boil.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

簡單又消素的沙拉, 試著親自下廚, 用愛心服伺家人!!!!

Quoted from "Whole Foods Market"  one of the biggest natural organic food market. 

The young people call it as "Whole paycheck market" Since its price is higher than regular supermarket. 

However the quality of the food is very good! 

If you can not find the goat cheese, use swiss chess or feda is OK too. 

If you don't like cheese, just use diced firm tofu.

Serves 4

This baby spinach salad is dressed in a homemade raspberry vinaigrette and tossed with fresh strawberries, almonds and creamy goat cheese. What could be more easy and delightful?
Ingredients

1/2 shallot, finely chopped
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/2 pound baby spinach
1 cup strawberries, thinly sliced
1/3 cup sliced almonds, toasted
2 ounces fresh goat cheese, crumbled
Method

In a large bowl, whisk together shallot and vinegar. While whisking constantly, drizzle in oil to make a vinaigrette. Add spinach, strawberries, almonds and goat cheese and gently toss to combine. Serve immediately.
Nutrition

Per serving (about 4oz/122g-wt.): 180 calories (120 from fat), 13g total fat, 3.5g saturated fat, 5mg cholesterol, 140mg sodium, 11g total carbohydrate (4g dietary fiber, 2g sugar), 6g protein

Tags: Family Friendly, American, Sugar Conscious, Vegetarian, Low Sodium

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

!

能工作不是一種難得福祐嗎?

他是美國最老的工作者, 他的故事溫馨又感人. 

此篇送給一些盡忠職守, 孜汶不倦的上班族!

Quoted from Wikipedia: http://en.wikipedia.org/wiki/Ralph_Waldo_McBurney

Ralph Waldo McBurney (October 3, 1902 — July 8, 2009), usually known as Waldo, was said to be the oldest worker in the United States. Until a relatively short time before his death at age 106, he lived and worked as a beekeeper in the city of Quinter, Kansas. Although he was born in Quinter and had lived in the Quinter area for many years,he had also lived near the Kansas cities of Sterling and Beloit. In his last years, he was recognized nationwide for his longevity.

He was the third of six children born to George R. and Mary B. (Huston) McBurney. After two years at Sterling College, he transferred to the Kansas State Agricultural College (now Kansas State University), from which he graduated in 1927. Two years later, he married the former Irene Spear; together, they had three children. After her death in 1960, he married the former Vernice Forman in 1962, twelve years younger than he; she is still living. He suffered a heart attack in 1994, but continued competing afterward. He died at the Gove County Medical Center in Quinter on July 8, 2009.]

Although he himself was not a minister, both his father and his son Kenneth McBurney (still living) have been ministers in the Reformed Presbyterian Church of North America, in which he was an elder. His father, too, was long-lived, being the oldest minister in the denomination at his death.

In October 2006, McBurney was recognized as the oldest worker in America by Experience Works.As a result, he was featured in newspapers nationwide and on the CBS television program Assignment America. He is also a past recipient of the "Hometown Health Hero" award given by the Governor of Kansas.

CBS reference: 

http://www.cbsnews.com/stories/2006/12/08/assignment_america/main2243516.shtml

(CBS) If you drive into Quinter, Kan., and ask anyone, "Where's Waldo?" they'll tell you he's at work, of course.

Ralph Waldo McBurney still goes to work at his honey business every day, CBS News correspondent Steve Hartman reports in this week's Assignment America. Unfortunately, summer is bee season, so things aren't exactly buzzing now. But the mere fact that he shows up at all earned him the title "America's Oldest Worker," an honor recently bestowed on him at a ceremony in Washington.

Waldo is 104 years old, and has a driver's license to prove it. It doesn't expire until 2010.

"The license may last longer than I do," he says.

Don't count on it. Ralph Waldo McBurney has already outlived even his gravestone's expectations. Written on his headstone is "1902-19--."

"I'm just going to let somebody else worry about that," he explains with a laugh.

Waldo says he's still here because he never smoke or drank and always ate his vegetables. And, perhaps there's another secret to his longevity: He keeps very busy.

He even wrote a book. It's a self-published autobiography called "My First 100 Years." During the off-season for honey, he keeps buys signing every single copy and mailing every single order, which isn't easy. When you're 104, sometimes getting off the porch isn't easy.

But Waldo insists on staying active, basically because it beats the alternative — hiring a stone mason. Or, as Waldo put it, "Use it or lose it!"

西蘭花, 白豆拌麵

這是一道清爽又健康的素簡小食, 當午餐最何適. 

吃葷食的, 可以加雞胸肉或是魚, 蝦類. 

自從變成全職煮婦, 外食以漸遠離, 自煮自烹非常愉快!!!!!

********Quoted**********

March 23, 2010
Pasta With Broccoli and Chickpeas
By MARTHA ROSE SHULMAN

Broccoli is an affordable vegetable, packed with nutrients and available in most supermarkets. To save on pasta, buy big bags of it at package stores. The Parmesan, the priciest part of the recipe, is optional.

1 pound broccoli, broken into florets, the stems peeled and cut in small dice

Salt

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1/4 teaspoon red pepper flakes (optional)

1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, drained and rinsed

3/4 pound fusilli, bow-ties or orecchiette

1/4 cup freshly grated Parmesan (optional)

1. Bring a large pot of water to a boil. Fill a bowl with ice water. Meanwhile, prepare the broccoli, and separate the stems and the florets. When the water comes to a boil, salt generously and add the broccoli stems. Boil for five minutes and then remove from the water with a slotted spoon. Add the florets, and boil for three minutes. Transfer to the ice water, drain and chop medium-fine, so that some of the florets are falling apart. Return the pot to the heat.

2. Heat 1 tablespoon of the olive oil in a wide, heavy skillet over medium heat. Add the garlic and red pepper flakes (if using), and cook, stirring, until fragrant, about 30 seconds. Stir in the broccoli florets and the stems, season with salt and cook, stirring, until nicely seasoned and coated with the oil, just a minute or two. Add the chickpeas, and stir everything together.

3. Bring the pot of water back to a boil, and add the pasta. Cook al dente, following timing instructions on the package but checking to see if the pasta is done about a minute before the stated time. Add 1/2 cup of the pasta cooking water to the pan with the broccoli. Drain the pasta, and toss at once with the broccoli mixture and another tablespoon of olive oil. If desired, sprinkle on the Parmesan. Serve at once.

Note: If you can’t find chickpeas, substitute another type of bean, like white beans, kidney beans or red beans. If you can’t find fresh broccoli, substitute frozen.

Yield: Four generous servings.

Advance preparation: You can make the topping a few hours before cooking the pasta and hold it on top of the stove.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Hi EM and others: 

How about this Salsa winner? 

We all much younger than her. 

Let's move around and dance always! 

Let's try Cha Cha Cha this week. 

Donny Osmond won the 2009 Dancing with Stars final season. 

Share with you. 

Have a great time!

Japanese red crown crane dance 

Try to dance with your partner in this way to improve your love. 

Can you? Can you?