1. Place all ingredients in a blender and blend until smooth. Add more water, if necessary, to reach desired consistency.

1. Place all ingredients except for the bananas in a blender and blend until very smooth. Add more water, if necessary- the consistency should be similar to pudding.
2. Slice the bananas and pour the chocolate sauce over the top. Enjoy!

1. Soak dry beans overnight before cooking. Replace the water with fresh water before cooking.
2. Be sure to thoroughly cook dry beans. Do not add any salt or vinegar until they have finished cooking as those may interfere with the softening of the beans.
3. Try adding a little vinegar or seasonings such as coriander or cumin to thoroughly cooked beans.
4. Thoroughly rinse canned beans or lentils before using.
5. Add a 4-6 inch strip of kombu seaweed (more on sea vegetables) to the pot when cooking beans to help break down the gas-causing sugars. This will also increase their nutritional value and improve their flavor.

1. Reduce your intake of foods that contain dietary cholesterol or saturated fat (e.g. meat, eggs, dairy products) and eliminate all trans fats or hydrogenated oils from your diet (e.g. fried or processed foods, fast food). If you do eat meat and/or dairy, choose lower fat foods such as chicken and fish (no skin) and low fat dairy products.
2. Ensure that your meal portion sizes are in check. If you do eat meat, the portion should fit in the palm of your hand.
3. Eat more fruits and vegetables- aim for 6-9 servings every day (1 serving = 1 cup raw or 1/2 cup cooked veggies or 1/2 cup fruit).
4. Make sure that you get your omega-3s. Good sources include flax, chia, and hemp seeds (or wild salmon for meat-eaters). Both vegan and non-veg supplements are also available.
5. Increase your intake of whole grains such as oatmeal, brown rice, quinoa, amaranth, barley, oat bran, whole grain bread and pasta, etc.
6. Get good fats from nuts and seeds (preferably raw), olive oil, and avocados.
7. Move your body! Get at least 30 minutes of physical activity five days a week. Even going for a walk is much better than not moving at all.
8. Keep your stress levels in check. Take time to relax and unwind daily.
9. If you are overweight, work with your doctor to create a plan to lose the excess pounds.
10. Eat at least 25 to 30 grams of fiber per day. This is easy to do if you are eating enough fruits, veggies, and whole grains. Lentils and beans are also excellent sources of fiber.

"I probably shouldn't admit this in public, but there are two people living in my head. One of them is barking at me to adopt the GTD (Getting Things Done) methodology to get my life organized. The other one is far more laid back and never uses the word "methodology". Part of me is panicking that my To Do list is out of control while another part of me is crazy excited about all kinds of new things that I want to try, learn, read, write...(i.e. add to my To Do list)..."   

One of my mantras for daily living is, “something is always better than nothing.” Get Natured isn't about perfection. It is about the simple pursuit of happiness. Sometimes that means watching the sunrise on a morning run. Sometimes it means forgoing my “to do” list in favor of sharing freshly baked chocolate chip cookies with my favorite person. Health and happiness are both physical and mental. I believe in feeding both.

1. Preheat oven to 350 degrees. Combine flour, oats, baking powder, baking soda, salt, chocolate chips, and nuts in a large bowl. Set aside.
2. In another bowl, whisk together flax or chia seeds and non-dairy milk. Let sit for 5 minutes then whisk again. Add the canola oil, applesauce, maple syrup, brown sugar, and vanilla and stir well.
3. Add the wet mixture to the dry and stir gently until combined. Don't over-mix!
   
4. Line an 8 X 8 pan with parchment (or spray with non-stick spray) and gently press the batter evenly into the pan. Bake at 350 degrees for 25-30 minutes or until the top is golden brown. Let cool completely before cutting into squares. If you are using parchment, lift the bars out of the pan by the edges of the paper and place on a cooling rack (this will help to prevent them from drying out).

1. Add a handful of fresh spinach, romaine lettuce, or other leafy green (iceberg lettuce doesn't count!) to a smoothie.
2. Add grated carrots or zucchini or pureed red bell peppers (or other veggies) to your pasta or pizza sauce.
3. Puree steamed cauliflower in with your mashed potatoes.
4. Replace 1/2 of the oil in a baked goods recipe with pureed carrots, pumpkin, or sweet potatoes/yams.
5. Mix the liquid portion of your pancake batter in a blender and add raw zucchini or carrots or cooked sweet potatoes/yams before blending.
6. Include grated veggies in baked goods: try zucchini or carrot muffins.
7. Add finely chopped greens or broccoli to your soup. If you don't like the "chunks" (as my kids say), try pureeing veggies and adding them to the broth.
8. Add sliced veggies (like red bell pepper) to a sandwich, wrap, or quesadilla.
9. Replace french fries with a side of baked sweet potato "fries".
10. Add broccoli, zucchini, or spinach to lasagna or enchiladas.
11. Make homemade veggie burgers and include red bell peppers, broccoli, carrots, zucchini, or other veggies in the mix.
12. Replace spaghetti noodles with zucchini that has been sliced with a vegetable peeler. Top with your favorite pasta sauce.
13. Add your finely chopped veggies to rice or grain dishes.
14. Make roasted red pepper dip or add pureed veggies to hummus.
15. Try preparing your veggies in a way that you haven't tried before. E.g. if you hate steamed brussels sprouts, try roasting them. Roasting veggies brings out their natural sweetness and they taste great!

William Li presents a new way to think about treating cancer and other diseases: anti-angiogenesis, preventing the growth of blood vessels that feed a tumor. The crucial first (and best) step: Eating cancer-fighting foods that cut off the supply lines and beat cancer at its own game.

1. Combine the oats and chia seeds in a bowl and top with the fruit.
2. Blend the water, dates, cashews, and vanilla on high until smooth (should be milk-like). Pour over the fruit and oat mix.

1. Preheat broiler. Cut peppers into quarters and remove cores and seeds. Place the peppers, skin-side up, in a single layer on a baking sheet. Broil until the skins are blackened all over, 15 to 25 minutes. (You may need to move the peppers around on the baking sheet if they are cooking unevenly.) Transfer peppers to a large bowl and cover with plastic wrap. Peel when cool enough to handle then coarsely chop. 
2. Combine the peppers, breadcrumbs, oil, onion, lemon juice, salt, cumin, sugar, cayenne and cloves in a blender or food processor; puree until smooth. Add walnuts and blend again until smooth. (Some of the walnuts can be added after blending, if some texture is desired.) The dip should have the consistency of a batter: if too thick, blend in some hot water, a teaspoon at a time. If too thin, add more breadcrumbs. Transfer to a bowl. Just before serving, garnish with pine nuts.