Monday, February 13, 2012

Light & Color Benefits to Wellness

Light and Color are some of nature's best healing remedies, yet we seldom seem to really take advantage of their power and healing benefits! Full spectrum light is rich with healing energies and the application of color through gels, lights, lenses, water, fabric, etc., is the means of directing color energy into the body. The optic nerve converts light ad its components, color, into electricity, which then traverses the meridians and nervous systems to direct bodily functions. Color therefore applied, causes cellular and hormonal changes to occur. There are many other phenomena that include

*the rate of growth of cells and tissues
*their rate of cell division
*the physical development of the individual
*he mass body potential
*the development of the biotype, modifying the hereditary tendency
*the functioning power of the pituitary gland
*the reproductive rate of any species
*the dynamic tension between the two divisions of the autonomic nervous system
*the secretion of hormones by all of the co-acting as well as antagonistic endocrine glands, with the pituitary as the 'master gland"
*the restoration of health following departures from the normal
*the degree of nerve cell irritability (thus modifying reflexes)
*the state of tension in the autonomic nervous system
*the perception of pain
*the relative responses of both striped and smooth muscle and bodily health

Thursday, March 31, 2011

Healing Benefits of Orange~

Orange has always been my favorite color, even as a kid I took a bashing from others telling me that ‘no way was orange a cool color’. And, it so happens that I love many orange foods, doesn’t nectarines scream summer? Maybe some mango juice to cool you down or pumpkins in the fall? Crisp awesome carrots in your stir-fry? Or, how about some orange peppers in your fajitas? I even love me some juicy oranges or tangerines, but sadly I am allergic to the orange (as a fruit) and have to view from a far. Orange to me is like liquid sunshine, whether in food, drink or color form.

Orange colored foods provide vitamins and nutrients that also help to maintain a healthy immune system as well as protect heart and vision health, and reduce cancer risk. Tsang notes that the beta-carotenes in some orange fruits and vegetables may also play a part in preventing cancer, particularly of the lung, esophagus, and stomach. “They may also reduce the risk of heart disease and improve immune function,” she says. Orange colored fruits and vegetables contain beta-carotene, zeaxanthin, flavonoids, lycopene, potassium and vitamin C. these nutrients reduce age related macula degeneration and the risk of prostate cancer, lower LDL cholesterol and blood pressure, promote collagen formation and healthy joints, fight harmful free radicals, encourage alkaline balance, and work with magnesium and calcium to build healthy bones, as well as it keeps the skin healthy and builds body immunity.

In Dr. Andrew Weil’s Guide to Healthy Eating (fall 2009)he states that fruits and vegetable get their orange colored from plant compounds called carotenoids, including beta-carotene and alpha-carotene. These phytonutrients have been linked to lower risks for several conditions. One June 2009 study, for example, found that a diet including carotenoid-rich fruits and vegetables may reduce the risk of breast cancer, particularly in premenopausal women. Other research suggests that people who have high blood levels of carotenoids have a lower risk of death from cardiovascular disease. Carrots have long been thought to benefit eyesight, likely due to these phyonutrients, which have also been link to a lower risk of macular degeneration. In addition, carotenoids may reduce risks of rheumatoid arthritis and boost immunity.

Orange and yellow citrus fruits, meanwhile, are great sources of the antioxidant vitamin C, which may lower the odds of developing osteoarthritis, diabetes, and cancer. Like carotenoids, C is an important vitamin for warding off macular degeneration. Plus, citrus helps to protect the heart and strengthen bones. Oranges and orange juice, as well as cantaloupe and papayas, are also full of folate, which helps prevent birth defects and protect against cardiovascular disease, depression, and some cancers. And, don’t forget the skin: Citrus peels contains d-limonene, a phyonutritent with cancer- protective effects. Research has shown drinking hot black tea with citrus peel reduced the risk of squamous cell skin cancer by 70 percent, while animal studies suggest that antioxidants found in oranges and tangerine peels may lower LDL (“bad”) cholesterol. (p38-39)
Carotenoids give fruit and vegetables a yellow or orange hue. Carrots, yellow squash and apricots contain beta-carotene. Your body converts the beta-carotene in pumpkins, carrots and sweet potatoes to vitamins important for healthy eyesight and mucous membranes. Eating food that contains carotenoids reduces your risk for developing macular degeneration, a common eye disorder that may lead to blindness. Yellow and orange foods containing carotenoids can help reduce your risk for developing cancer and heart disease.
Pick, cantaloupe, peaches and nectarines oranges, tangerines, mangoes and apricots. And include papaya, sweet potatoes, butternut and delicate squash, pumpkin, carrots, and orange peppers into your diet to get allthe fanstaic benefits of the world of orange goodness!

Working with color therapy Orange benefits include Healing properties: Orange is warm, cheering, non-constricting. Orange has a freeing action upon the body and mind, relieving repressions. Orange shows new possibilities and other options in life. Stimulates creative thinking and enthusiasm, and helps assimilate new ideas.It is also helpful in dealing with excess sexual expression.

Orange stimulates the lungs, the respiration and the digestion. Increases the activity of the thyroid. Reliefs muscle cramps and spasms. Increases the amount of mother milk.

Orange is the color of the sacral chakra. The sacral chakra is located between the lower abdomen and the navel. It governs the lower back, hips, sexual organs, kidneys, stomach, liver and adrenal glands, and any imbalances in the sacral chakra are believed to cause ailments in these regions. The sacral chakra rules issues of sexuality, creativity, emotional connection, intimacy, and desire. An imbalance in the sacral chakra can lead to being out of touch with your feelings, poor boundaries, disconnection with your sense of pleasure, and excessive resistance to change. A well-balanced sacral chakra produces feeling of emotional fulfillment, as well as a healthy sex drive, open creative expression, passion for life, and a full enjoyment of the pleasures of life.

Credits: and Dr. Andrew Weil’s Guide to Healthy Eating (fall 2009) Photos: - purple/yellow peppers oranges

Read more:

Wednesday, January 12, 2011

New Book ~ Chakra Foods for Optimum Health

Grilling, Gurgling, and Gulping: Top 8 Summer Foods for Men(1) Spice up meats – Did you know that spicing up your meat can protect you from toxic compounds formed during cooking? A recent study by Dr. Li and fellow researchers ( May 2010) demonstrated that adding a spice blend to hamburger meat before cooking resulted in a 71% decrease in a toxic compound that promotes cancer and heart disease. This blend contained eight different spices, primarily ground
paprika, oregano, garlic, and ginger. Two other potent spices, black pepper and curry (turmeric) have amazing effects in the body. Black pepper contains a compound (called piperine) that helps nutrients to be absorbed in the intestine. And curry has healing properties throughout the body, including the brain, where it has been shown to reduce the accumulation of beta-amyloid (accumulation of beta-amyloid is one of the hallmarks of Alzheimer’s disease).
(2) Turn down the heat! – High-heat can lead to setting the body on fire – inflammatory fire, that is! High-heat cooking promotes the formation of harmful substances known as Advanced Glycation Endproducts (AGEs) which have been associated with inflammation, diabetes and cardiovascular disease. A study by French
researchers published in May this year showed that eating high-heat cooked foods resulted in less sensitivity to insulin, lowered body omega-3 fats, and increases in cholesterol and triglycerides compared with eating mildly steamed foods. The acronym says it all – “AGEs” age you! Try to stay young, fresh, and vital with lightly steamed, poached, and raw foods.
(3) Choose fish first – Compared with beef and other land meats, certain fish contain higher amounts of the anti-inflammatory omega-3 fats. These fats are used throughout our bodies, and are especially beneficial for the brain and heart. Just one serving per week compared with no fish consumption resulted in a 12-13% lower risk for coronary calcification, a marker associated with atherosclerotic plaque (Heine-Bröring et al., AJCN, 2010). Additionally, with the brain being 60% fat, it is important to ensure that healthy fats are swimming their way into your brain matter, keeping your thinking sharp and your mood pleasant. The American Heart Association recommends two servings of fish per week.
(4) Cool down with leafy greens – With summer gatherings comes fresh salads, a perfect dish for getting a variety of high-color-powered phytonutrient vegetables like cherry tomatoes, carrots, cucumbers, delivered on a bed of cooling greens. Deep, luscious leafy greens like spinach, arugula, and mesclun are rich in folate, an essential nutrient for keeping down blood levels of homocysteine, an amino acid associated with inflammation and cardiovascular disease risk.
(5) Reduce your grip on the salt shaker – Salt is sprinkled on so many processed summer foods, including chips, bread, lunch meats, and cheeses. Too much salt can lead to high blood pressure and heart disease risk in sensitive individuals. Aim for fresh, home-cooked meals where you can control the amount of salt that goes into your dish. And, choose coarse sea salts in place of refined salts for their additional contribution of minerals. For healthy young adults, keep sodium
consumption between 1,500 and 2,300 mg of sodium a day, and if you have high blood pressure, are middle-aged, or are African-American, stay at the low end of that range. If you choose for high-salt, processed food items like packaged grains or prepared frozen dishes, add vegetables and non-salted substitutes to dilute the salt load.
(6) Go for the green – tea, that is! – Instead of beer, try an alternate drink that tastes good and has health benefits – green tea. Iced green tea can be made by steeping several tea bags in a gallon of distilled water in the warm sunlight. Add lemon to make it even more refreshing. The best part is that green tea contains active compounds to assist with burning calories. In a study with animals
predisposed to becoming obese, feeding decaffeinated green tea resulted in less weight loss and better blood fat levels than placebo (Richard et al., Pharmacol Res., 2009).
(7) Color your world red – A group of Harvard researchers compared men’s incidence of prostate cancer with that of their consumption of tomato products, which contain the red-colored plant compound, lycopene. They found that men who consumed more tomato products had reduced prostate cancer, especially when they consumed tomato sauce (higher amounts of bioavailable lycopene) (Giovannucci et al., J Natl Cancer Inst. 2002). Aim for 10 servings of a variety of high-lycopene containing foods per week (tomato sauce, watermelon, tomato soup, whole tomatoes, ketchup, salsa, pink grapefruit, sweet red peppers). Additionally, lycopene-rich foods are important for reducing cardiovascular disease risk.
(8) Don’t get “snowed-in” by sugar – Studies have indicated that consumption of nutrient-poor, high-sugar soft drinks leads to obesity. Sugar is an addictive substance and having a little can lead to being hooked by the intensity of flavor. When the blood sugar spikes, it causes high amounts of insulin to be released,
almost like the ups and downs of a rollercoaster. Over time, this process causes a metabolic disturbance known as metabolic syndrome, which can be high blood fats (triglycerides), high blood pressure, elevated blood sugar, low “good” cholesterol, and increased belly fat, ultimately leading to greater risk for chronic conditions like type 2 diabetes and cardiovascular disease. Instead of sugar, stick to fiber-rich foods that keep your blood sugar balanced, your appetite healthy, and your
energy high! Great fiber-rich foods are legumes, fruits, vegetables and whole grains (instead of white rice, choose brown rice!).

©Deanna Minich, PhD, CN

Monday, September 27, 2010

The Juicy Red Watermelon

Although watermelon is a fruit originally from Africa, and some believe it can be traced back to the early Egyptian civilization where there is evidence in the hieroglyphics on the wall paintings. It has also been found in the Mediterranean regions. Needless to say it has been adopted by countries all over the world. Why shouldn't it be? It is not just a very cool thirst quencher but is packed with numerous healing and nutritive benefits.

As a member of the Cucurbitaceous family, the watermelon is related to the cantaloupe, squash and pumpkin, other plants that also grow on vines on the ground. Watermelons can be round, oblong or spherical in shape and feature thick green rinds that are often spotted or striped.

The many nutritional benefits of this sweet and juicy vegetable includes:
· It is fat free.
· It has very low sodium content.
· It is Cholesterol free.
· It is a good source of Vitamins A & C
Watermelon consists of more than 91% of water and nearly 8% sugar.

The American Heart Association has certified watermelon to be one of the constituents of a sensible low saturated fat, low cholesterol diet. Watermelon has a cooling effect all through the body.
• Good source of Vitamin C, Vitamn A, and Vitamin B6
• Good source of lycopene that helps fight cancer
• A natural antioxidant
• An excellent source of water as it is 90% water
• Because this food has a higher water content and lower calorie content than many other fruits (a whole cup of watermelon contains only 48 calories), it delivers more nutrients per calorie-an outstanding health benefit!
Enzymes like lycopene, beta carotene and phyto-nutrients are known to be present in Watermelon. The most important of the phyto-nutrients is the citrulline which has amazing positive effects in our body like relaxing the blood vessels. This citrulline gets transformed in arginine after combining with certain enzymes in our body after watermelon is consumed. Arginine, an amino-acid that not only that helps blood circulation and boosts the immune system but is also excellent for heart.

“The citrulline-arginine relationship helps heart health, the immune system and may prove to be very helpful for those who suffer from obesity and type 2 diabetes,” said Patil. The red variety of watermelon contains high concentrations of Lycopene, an anti-oxidant that helps to reduce the risk of many diseases. Lycopene and beta-carotene are compounds called carotenoids, which are highly colored pigments that help protect plants against damage from sunlight. These antioxidants neutralize the harmful free radicals in the human body. Free radicals in the human body cause great deal of damage by oxidizing cholesterol and making it stick to the blood vessel walls, eventually leading to heart attack or stroke. Lycopene in watermelons get rid of these thereby reducing the risk of other fatal diseases such as asthma attacks, osteoarthritis and rheumatoid arthritis, protection against macular degeneration, colon cancer and other heart diseases.

"The watermelon is the most gentle stuff I've found. It has sufficient fruit sugar for your brain and it is nicely alkaline and full of electrolytes." Dr. Tamzon Feeney

And, if that's not enough, here is a list from Juicing for Health:

Nutritional Benefits

The water content in watermelon is extremely high at 92%. It is rich in beta-carotene, folic acid, vitamin C, vitamin B5 and smaller amounts of B1, B2, B3 and B6.

This big fruit is a rich source of essential minerals like calcium, magnesium, phosphorus, potassium, sodium and smaller amounts of copper, iron and zinc.

As in tomatoes, watermelon is loaded with lycopene, the red carotenoid pigment that gives it the red color. This important anti-oxidant is powerful in neutralizing harmful free radicals in our body.

Health Benefits

Watermelon is basically very cleansing, alkalinizing, diuretic and mineralizing. It is very effective in promoting intestinal elimination, keeping the body free from toxic wastes.

Its juice is easily digestible and are completely absorbed for all its minerals, providing much needed nutrients to the body.

The alkalinizing effect maintains the acid-alkaline balance in the body, neutralizing the toxic condition of the body resulting from excessive intake of acid-forming foods.

Drawing from the rich anti-oxidant and beta-carotene, the health effects of watermelon juice are immense.

Asthma: The powerful anti-oxidant in watermelon reduces toxic matters in the body, that in turn reduces asthma attacks.

Arthritis: The rich beta-carotene and vitamin C content in this big fruit do wonders in quenching inflammation that contributes to conditions like osteoarthritis or rheumatoid arthritis.

Bladder problems: Its cleansing and natural diuretic effect is totally healing for kidney and bladder problems

Cholesterol: Watermelon juice is healthful in preventing cholesterol from clogging arteries and can increase HDL, the good cholesterol, reducing the risks of cardiovascular diseases.

Constipation: Drink a big glass of watermelon juice. It is very effective in aiding the elimination of wastes. Consuming plenty of this red juice will do a lot of good.

Fluid retention: Its diuretic action helps to eliminate excess fluids from the body, reducing water retention, especially for women during their monthly menstruation cycle and in pregnant women.

Heart attack: The combination of folic acid and the other essential vitamins in this fruit plays an important role in reducing the risks of heart attacks, strokes and colon cancer.

Itchiness: As watermelon juice cleanses the body of toxic wastes, it also greatly reduces itchiness that result from toxicity of acidosis.

Prostate Cancer: Lycopene (from red watermelons) has been extensively researched for its anti-oxidant and cancer-preventing properties. It is reported to be especially protective against prostate cancer.

Skin Blemish: Use watermelon externally by applying a small piece liberally on your face. Leave for ten minutes, then wash off with warm water, followed by a splash of cold water.

All parts of watermelon are edible. The rind is used for making sweet pickles and the seeds can be baked and salted.

As for Colour Therapy, watermelon would fall into the Red realm, with the most talked about red bonus nutrient is lycopene. And for the Chakras, Red is for the Root Chakra Muladhara (Sanskrit: मूलाधार, Mūlādhāra). Health Associations: Responsible for body systems that provide physical structure, allowing for meaningful contact with the Earth: joints, bones, muscle, legs, and feet. Oversees the "boundaries" of the body through an internal and external defense system represented by the immune system and skin.

Me, well I am having stomach issues, i.e., leaky gut, stomach lining irritated, inflammation, gastritis, too much acid? I don't know, pick one or a combination of a few, but it was suggested that I try this amazing food for 10 days, I must confess, I am on day 5 and already feel much better!

Some references but not limited to:
Chakra Tonics-Elise Collins
The Color Code-Daniel Nadeau, M.D & James Joseph, Ph.D
What Color is your Diet?- David Heber, M.D., Ph.D.
Eating By Color-Williams-Sonoma
Wonderfoods-Natalie Savona
The New Whole Foods Encyclopedia-Rebecca Wood

Monday, October 26, 2009

The Botany of Desire October 28th on PBS

Michael Pollan is the author of The Botany of Desire, In Defense of Food: An Eater's Manifesto, and The Omnivore's Dilemma: A Natural History of Four Meals, which was named one of the 10 best books of 2006 by The New York Times and The Washington Post. It won the California Book Award, the Northern California Book Award, and the James Beard Award for Best Food Writing and was a finalist for the National Book Critics Circle Award. Pollan is also the author of A Place of My Own and Second Nature.

A contributing writer to The New York Times Magazine, Pollan is the recipient of numerous journalistic awards, including the James Beard Award for Best Magazine Series in 2003 and the Reuters-I.U.C.N. 2000 Global Award for Environmental Journalism. His articles have been anthologized in Best American Science Writing, Best American Essays and The Norton Book of Nature Writing. Pollan served for many years as executive editor of Harper's Magazine and is now the Knight Professor of Science and Environmental Journalism at UC Berkeley

These books are available at

Sunday, October 25, 2009

How many Colors are you eating?

With so many diets out there, it's no wonder that we are confused about what to eat. It is being said that on an average we may eat only around 3 colors of fruits and vegetables a day and that is on the high side. The average American diet consist of really one main color white and its variant side kick, beige. Isn't funny that that is the main color we eat as well as those are the 2 most popular colors that interior designers are touting as the "in" colors that most are living in and around these days.

Funny enough, as I am writing this and researching online, what comes up but a link to CBS, with a series called "What Color is Your Diet?" Here is a brief introduction on eating by color per David Heber, MD, PhD. from his book called "What Color is your Diet?"

Heber groups produce into seven color categories:

Red Group
(tomatoes, can of V8 juice, pink grapefruit, watermelon)
These contain the carotenoid lycopene, which helps rid the body of free radicals that damage genes. Lycopene seems to protect against prostate cancer as well as heart and lung disease. Processed juices contain a lot of the beneficial ingredients. One glass of tomato juice gives you 50 percent of the recommended lycopene.

Yellow/Green Group
(spinach greens, collard greens, mustard greens, turnip greens, yellow corn, green peas, avocado, honeydew melon)
These are sources of the carotenoids lutein and zeaxanthin. These are believed to reduce the risk of cataracts and age-related macular degeneration. Lutein is a yellow-green substance that concentrates in the back of your eye. It may also reduce atherosclerosis.

Orange Group
(carrots, mangos, apricots, cantaloupes, pumpkin, acorn squash, winter squash, sweet potatoes)
These contain alpha carotene, which protects against cancer. They also contain beta-carotene, which the body converts to vitamin A.

It protects the skin against free-radical damage and helps repair damaged DNA. Beta-carotene is also good for night vision. It's important to note that these beneficial nutrients can be received from other foods, too. For instance vitamin is found in dairy products and meat. But it's not as beneficial because you get high calories and fat along with it.

Orange/Yellow Group
(pineapple, orange juice, oranges, tangerines, peaches, papayas, nectarines)
These contain beta cryptothanxin, which helps cells in the body communicate and may help prevent heart disease. Also, an orange contains 170 percent of the recommended daily vitamin C. It's interesting to note that the skin of an orange is high in a protective fat that has been found to kill cancer cells in humans and animals, which highlights the fact that two-thirds of all drugs come from the plant world.

Red/Purple Group
(beets, eggplant, purple grapes, red wine, grape juice, prunes, cranberries, blueberries, blackberries, strawberries, red apples)
These are loaded with powerful antioxidants called anthocyanins believed to protect against heart disease by preventing blood clots. They may also delay the aging of cells in the body. There is some evidence they may help delay the onset of Alzheimer's disease.

Green Group
(broccoli, brussels sprouts, cabbage, Chinese cabbage or bok choi, kale)
These contain the chemicals sulforaphane and isocyanate and they also contain indoles, all of which help ward off cancer by inhibiting carcinogens. It's a fact that ten percent of the population - like George Bush Sr. - doesn't like broccoli. But it is important in diets because of the beneficial chemicals it contains.

White/Green Group
(leeks, scallions, garlic, onions, celery, pears, white wine, endive, chives)
The onion family contains allicin, which has antitumor properties. Other foods in this group contain antioxidant flavonoids like quercetin and kaempferol.

Here is a link to this article to read more.
It breaks down all the health benefits per color and really gets you started eating a Full Spectrum Diet.

When we eat many colors, we are getting all the mineral and vitamins as well as the full spectrum of color. The Sun being the oldest form of color therapy and it contains the all the colors in its rays, and the sun helps the plants mature and bear the fruit, we are also able to nourish ourselves with color energy for the mind, body and soul.

As Andrew Pacholyk states: Medical researchers continue to find elements in fruits and vegetables that strengthen our immune system, impede the development of degenerative disease like cancer and heart disease, and contribute to good health in many other ways.

From Natures Paint Box: RED

The Power of Red

Tart cherries contain powerful antioxidants called anthocyanins- which provide the distinctive red color and may hold the key to the benefits locked inside (chandra 1992, Wang 1997, 1999). Studies suggest that these disease-fighting pigments possess antioxidant, anti-inflammatory, anti-aging and anti-carcinogenic properties (Blando 2004). Tart cherries are one of the richest sources of anthocyanins.

Cherries are amazing little RED fruits that pack a punch! Just looking at the research coming through the pipes of the Internet, we read many of the health benefits that they have to offer, such as;

Cherries are one of the few known food sources of melatonin, a potent antioxidant produced naturally by the body's pineal gland that helps regulate biorhythm and natural sleep patterns. Scientists have found melatonin-rich tart cherries (commonly enjoyed as dried, frozen, juice or concentrate) contain more of this powerful antioxidant than what is normally produced by the body. Eating cherries can be a natural way to boost your body's melatonin levels to hasten sleep and ease jet lag.

According to Russel J. Reiter, PhD, a nutrition researcher at the University of Texas Health and Science Center and one of the worlds leading authorities on melatonin, try eating dried cherries one hour before desired sleep time on the plane. After arrival, consume cherries one hour before desired sleep each night for at least three consecutive evenings.

Michigan State University has been researching the benefits of cherries and they have found that they are known to reduce the pain of arthritis, gout and headaches. The anthocyanins and antioxidants in cherries are amazing. It may not be a cure - but it certainly does relieve pain. The red pigments in cherries contain natural anthocyanins. Anthocyanins are anti-inflammatory pain relievers 10 times stronger than aspirin or ibuprofen. They help shut down the enzymes that cause tissue inflammation in the first place.

Tart cherries have also been found to aid

kidney stones
gallbladder ailments
tooth decay
preventing varicose veins
reducing cholesterol
reducing the risk of heart attack
helping with sleep
reducing the risk of cancer
reducing inflammation
reducing headaches

There is also evidence that cherries are so powerful they may reduce the risk of cancer by fifty percent. "Preliminary research is showing they contain unique plant chemicals that can prevent and treat many of today's worst health problems," says University of Iowa biochemist Raymond Hohl, M.D., at the University of Iowa in Iowa City. "It appears that cherries shut down the growth of cancer cells by depriving them of the proteins they need to grow," explains Dr. Hohl.

Antioxidants found in Tart Cherries

The same chemicals that give tart cherries their color may relieve pain better than aspirin and ibuprofen. Cherries may provide antioxidant protection comparable to commercially available supplements, such as vitamin E and vitamin C.
Eating about 20 tart cherries per day could reduce inflammatory pain and benefit the consumer with antioxidant protection. Twenty tart cherries contain 12 to 25 milligrams of active antioxidant compounds Date posted: 2/1/1999. Source: American Chemical Society .

~Painting your Plate Red~
Choose a cherry muffin over a blueberry, add them to your tossed salad, for breakfast add them to your oatmeal or yogurt, they work wonderfully with rice or pasta dishes, I put them in my chicken salad (white chicken meat, celery, walnuts, and dried cherries! WOW), or eat them straight out of the bag (dried or fresh, it's your call here!)

Get out and get your cherries! There are easy ways to incorporate cherries into your diet, whether you drinking on the run (grab the 100% cherry juice), taking the supplement, or adding the berries to your food, it can't get easier and the benefits are numerous!

There is even a Cherry Festival

And, for more great info and news on cherries check out
Top picture:

So, whether you are into Wild, Tart or Sweet cherries,get Inspi(red),
these little RED Fruits have a lot to offer!