Great Balls of Grapes!

Goodness, gracious—grapes are in season! And they’re not just yummy. They offer a bunch (pun intended) of health benefits, too. 

Think grapes are so sweet and satisfying that there’s no way they’re good for you? Think again. Here are some of the latest scientific findings that show what’s so great about grapes:

• Grape skins are rich in resveratrol, a compound that can help put the brakes on memory loss
• Purple grape juice is bursting with flavonoids, which improve blood flow and protect your arteries.
• Drinking grape juice helps make bad (LDL) cholesterol less likely to oxidize and stick to artery walls. 

Gobble up grapes in these delicious ways:

• Toss seedless grapes into your green salad to add a sweet crunch. They add crispy goodness to chicken, shrimp, and tuna salad, too.
• Serve fruit kabobs for desserts. Skewer grapes, banana slices, whole strawberries, and pineapple chunks. Drizzle with honey, lime juice, and allspice, and set ‘em on a warm grill to heat them through.
• Ditch the candy dish and replace it with a bowl of grapes. Here’s betting you’ll pop a few in your mouth every time you walk by.

Here’s one of my frosty treats that’s packed with flavor—and you can whip it up in a flash! It tastes so yummy, you’ll forget it’s good for you:

In a blender, whirl 1 cup of fat-free frozen cherry yogurt and 1/2 cup of purple grape juice until creamy smooth. Garnish with a cluster of purple grapes, still on the stem, and serve with a wide straw.

Check out more than 111 easy-to-make recipes that’ll tempt your tummy, in my Giant Book of Kitchen Counter Cures. It’s loaded with solid nutritional information and practical advice that you can try—FREE for 21 days!

Dandelions are Delicious

You might think that dandelions are nothing but pesky weeds. But having a patch of those flowers growing in your yard is like having a goldmine right on your doorstep! In fact, as long as your lawn isn’t chemically treated*, you can eat every part of a dandelion plant—and it can be especially effective against indigestion, kidney, and liver problems. Try tossing young dandelion leaves in salads, steam them, or whip up one of these tasty beverages:

Dandelion Tea. Boil 2 teaspoons of fresh, chopped dandelion roots and leaves with ½ cup of spring water in a pan. Remove the pan from the heat, let the liquid steep for 15 minutes, and strain before drinking. Make a cup two or three times a day.

Dandy Dandelion Wine. Mix the juice and rinds of 4 lemons and 4 oranges with a gallon bucketful of dandelion blooms (no stems) and 2 gallons of water. Bring the mixture to a boil, and continue boiling for 30 minutes. Remove the pan from the heat, and let it sit for 24 hours. Then strain the mixture into a large glass jar, and stir in eight cups of sugar and 1 package of baker’s yeast. Cover the container, and leave it in a cool, dark place for two weeks. Then strain again before serving.

For more delicious, dandy recipes to boost your health and well-being, check out our bestselling book, Grow Younger, Live Longer! You can even try it out for 21 days with our Free Preview.

*Be sure to only use dandelions from unsprayed lawns. Always rinse dandelion plants before consuming or adding to any recipes.

Perfect Pumpkin Pie

Hooray! Thanksgiving is almost here! And that means it’s almost time for pumpkin pie—so what better time to share our favorite recipe? This pumpkin pie recipe is a wow-worthy winner when you use a traditional pie crust. But here’s a little secret: If you bake this filling in custard cups instead, you’ll have a power-packed dessert with only half the calories!

Ingredients

• 2 cups canned pumpkin
• 1 ½ cups evaporated skim milk
• ½ cup packed brown sugar
• ¼ cup sugar
• 1 Tbsp. blackstrap molasses
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• 1 pinch ground cloves
• 2 large eggs, lightly beaten
• 1 pie shell, or 6 custard cups

Directions

• Preheat the oven to 300°F
• In a large mixing bowl, combine the pumpkin, milk, sugars, molasses, salt, cinnamon, nutmeg, cloves, and eggs, and stir with a wire whisk until thoroughly blended
• Ladle into your custard cups or prepared pie crust.
• If baking in custard cups, arrange the cups on a rack set in a baking pan of hot water. The water should not go more than halfway up the sides of the cups.
• If baking in a traditional pie crust, simply pop into the oven as usual.
• Bake for 50 to 60 minutes, or until a knife inserted in the pie comes out clean. Chill before serving.

We hope you have a very Happy Thanksgiving! And for more mouth-watering recipes that will keep you young at any age, check out our bestselling book, Grow Younger, Live Longer. You can even try it out for FREE with our 21 Day Free Preview!

It's a Pumpkin Muffin Kind of Morning!

Here’s a terrific breakfast treat that’s sure to be a hit on any Fall morning. These Pumpkin Muffins taste and smell sinfully delicious, but the truth is, they’re good enough to be a part of a healthy, whole-grain diet because, believe it or not, they are only 159 calories each!

1½ cups white whole-wheat flour

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

½ teaspoon baking powder

1 egg

1 cup canned pumpkin

½ cup honey

3 tablespoons canola oil

½ cup raisins

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. In a large bowl, combine the flour, pumpkin pie spice, baking soda, and baking powder. In a separate bowl, mix the egg, pumpkin, honey, and oil, until well blended. Pour the pumpkin mixture into the dry ingredients, and stir just until mixed. Fold in the raisins, and ladle the batter into the paper liners. Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Enjoy!

For more tasty recipes that'll keep you healthy as a horse, check out our bestselling book, Grow Younger, Live Longer. It's got tons of tips and tricks that'll keep you young, healthy, and happy for years to come. You can even try it out for FREE with our Free Preview!

Watermelon: The Official Fruit of Summer

The perfect treat for summer is a sweet, juicy wedge of ripe watermelon. Munch on a big chunk after a game of tennis or a long, hot afternoon of yard work. The mighty melon is 90% water, so it goes a long way toward quenching your thirst. Plus, the natural sugars will boost your energy and get your blood sugar back to normal.

But when you’re shopping for melons, go for the seedless variety! While seedless melons won’t win any seed-spitting contests, they are a favorite of health-conscious eaters. That’s because seedless varieties of watermelon contain more cancer-fighting lycopene than the seedy kind!

Here are a few recipes to whip up this summer starring wonderful watermelon:

Creamy Watermelon Delight

1. In a blender, combine ½ cup of plain yogurt, ¼ teaspoon of cinnamon, and 1 cup of seedless watermelon cubes.
2. Blend on high to make a smooth sauce.
3. Pile an additional 2 cups of cubed watermelon into a tall parfait glass and pour on the sauce. Eat your treat with an iced-tea spoon.

 Fresh Watermelon Facial

1. Peel a slice of watermelon, and mash it in a bowl until it’s about the consistency of thin applesauce.
2. Wash your face so that it’s really clean.
3. Then spread the melon over your skin, making sure to avoid your eyes.
4. Lie down and put a piece of cheesecloth over the fruit to keep it from sliding off.
5. Relax and think lovely thoughts for 20 minutes or so, then rinse the mash off and pat your face dry.

For more about the wonders of watermelon, check out our bestselling book, Top 25 Homemade Healers. You can try it FREE for 21 days just by visiting our website.