"Natural Healing with Herbs for a Healthier You"
Herbal Legacy 
Sponsored by The School of Natural Healing & Christopher Publications
OCTOBER 17, 2007
 
Protein in your lettuce?  You bet!  Today's informative article and tasty recipe were contributed by Kal and Traci Sellers, who will be regular contributors to the Dr. Christopher's Herbal Legacy Newsletter.  Kal is a Master Herbalist graduate of The School of Natural Healing.  He brings to natural healing a smooth blend of herbology, natural nutrition, reflexology, iridology, mental and emotional reprogramming, massage and the Rolf Method of Structural Integration.
 
Traci is a wife, mother, and author.  Traci has become a master of preparing inexpensive food that meets the highest standards of quality and of health value. Traci's Transformational Kitchen Cookbook and Traci's Transformational Health Principles have become her passion in life. Together with her husband, Kal, she teaches the Transformational Kitchen Classes--six core classes that teach the basics, the principles and the key preparations in her books.
 
To learn more about Traci and Kal Sellers visit our Contributing Authors page at http://www.herballegacy.com/Contributing_Authors.html
 
Until next time, be happy and healthy-
 
Dr. Christopher's Herbal Legacy Newsletter
 
ARTICLE: Protein in My Lettuce? contributed by Traci and Kal Sellers
 
RECIPE: Zesty Citrus Vinaigrette contributed by Traci and Kal Sellers
 
NEWS: There is Still Time!
 
 
ARTICLE: Protein in My Lettuce?
 
From Traci's Transformational Kitchen
 
By Traci Sellers, with Kal Sellers, MH
 
Traci: As I sat down to lunch with my grandma, I was delighted to notice that my salad had been made with romaine lettuce, which I had recently learned had the highest protein content of all the lettuces. I made a comment about it and grandma said, "Ha, the only way you are getting protein from that is if there are bugs on it!"
 
Kal: Little did she know that romaine lettuce contains 40% of calories from protein and that t-bone steak only comes in at 34% of calories from protein.[1] 
 
Traci: She had fallen victim to one of the most common dietary blunders in America, a misconception put forth by advertisements made through government subsidies for meat and dairy products.
 
Kal: The W.H.O. and the Food and Nutrition Board from the National Academy of Sciences both say that the actual requirement for calories from protein is 4.5% (human breast milk ranges from 3-5%).[2] Even fruit contains between 4-16% of calories from protein!
 
Traci: Not only do our leafy green vegetables contain more than ample protein, their protein is in the form of amino acids --which our bodies easily recognize and can use immediately--unlike animal proteins that must be broken down before being re-combined as needed.
 
Kal: We recommend that live vegetables (i.e. not processed or cooked except, perhaps, lightly) be central to your meal. They provide everything we need to build healthy cells and to create an alkaline blood stream. When we are done digesting vegetables, the high water content fiber eliminates easily and feeds friendly flora.
 
Traci: Terrific! And as I always say, knowing 'why' is good, and we gain the most value when we take it to the kitchen and make it taste great! So in the recipe section of today's newsletter is an especially tasty salad dressing recipe taken from Traci's Transformational Kitchen Cookbook.
 
[1]  Nutrition Almanac, 4th ed. 1996, Kirschmann, pp. 446, 464
[2] [4.5%] "Protein Requirements," Food and Agricultural Organization, World Health Organization Expert Group, United Nations Conference, Rome, 1965; [4.5%] Food and Nutrition Board "Vegetarian Diets," Washington, D.C., National Academy of Sciences, 1974.
 
 
RECIPE: Zesty Citrus Vinaigrette
 
Citrus Juice in salad dressing is so delightful and being so tart makes it not a food combining issue. This tangy and sweet dressing makes everything it touches a celebration.
 
 
  • 2 T apple cider or red wine vinegar
  • 2 T fresh squeezed grapefruit juice
  • 2 T honey
  • 2 t grapefruit zest
  • 2 t Dijon mustard
  • ½ t sea salt
  • ½ c Bertolli's Light Olive Oil
  • ½ t fresh ground black pepper (or to taste)
 
1. Whisk together all ingredients until well mixed and honey is incorporated.
 
2. OR --Whip together all ingredients in the blender to emulsify. (This is better for serving, and easier for mixing)
 
Variation: For a spark of added color, add 1 T very finely minced red pepper after mixing.
 
Please visit us on-line and learn more about our health principles and recipe books.
 
 
Traci Sellers, wife and mother
Kal Sellers, MH
 
For a printable version of this recipe please visit:
http://www.herballegacy.com/zesty_citrus_vinaigrette.pdf
 
 
NEWS: There is still time!
 
There are just seventeen (17) days left until the Homeopathy seminar in Provo, Utah.  You don't want to miss this historic event - people will be coming in from all over the world to attend this seminar.  For more information please visit:
 
 
 
 
This newsletter is sponsored by:
 
The School of Natural Healing http://www.snh.cc/
Christopher Publications: http://www.christopherpublications.com/
 
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