Immunocal Testimonal

My name is Linda Welden. In April 2008, at age 54, I was diagnosed with lung cancer. Two tumors had blocked ninety percent of my right lung, and there was concern that
My lung could collapse. It was then that I began my journey into the World of Sickness.

Unfortunately, as an ex-smoker who had always used chemicals to clean my home, the combination of everyday stress, exposure to toxins, pesticides, highly processed foods
and much more had left my immune system vulnerable. I took Immunocal, but not faithfully, and I didn’t take enough to stop the invasion of cancer that was attacking my body. I knew I needed more ammunition. As soon as I was diagnosed, I went
on three packs of Immunocal Platinum and one pack of Immunocal, and I took it faithfully every day.

I asked my physicians to review the literature and research on this product. After they did so, they gave me their approval to stay on Immunocal and Immunocal Platinum.

My chemo and radiation treatments began at the beginning of May and ended in August. The doctors were impressed at how well I did and the results were great.

The tumors decreased in size tremendously and I had no major side effects during my treatments.

In September, I went on two packs of Immunocal Platinum and two of Immunocal. In January, my doctors were pleased to let me know the results of my latest CT scan-There had been no new growth and I am now in remission.

You may be reading this and thinking ``It won`t happen to me: I`m healthy`` Well, I felt the same way, but it happened to me. It can unfortunately, happen to anyone. The good news is that when you believe in something and you have faith and hope – And when you give your body what it needs to fight this invader that has taken over your body, then you have the power and control to plow through any challenge.
Trust and faith in your medical team is just as important in the battle. There is no doubt in my mind how this amazing product helped me, along with my doctors who took such great interest in my health. I don`t know if I would be here otherwise.

It is now my mission to reach out and encourage people everywhere to take Immunocal to keep their cells healthy. If you are facing any health challenge, Immunocal will help
Your body fight the war. I feel truly blessed because I found this amazing product. I Continue to have a positive attitude: to choose hope over fear.
If you would like information about the benefits Immunocal, don’t hesitate to contact Me. I would be honored to help you in any way I can.
To Your Good Health.
Linda Welden
705-721-6673

More information to purchase or sign up for the discount price or for the business opportunity

Immunocal

Glutathione: The Mother of All Antioxidants -
by Dr Mark Hyman

It's the most important molecule you need to stay healthy and prevent disease -- yet you've probably never heard of it. It's the secret to prevent aging, cancer,heart disease,dementia and more, and necessary to treat everything from autism to Alzheimer's disease,

There are more than 89,000 medical articles about it -- but your doctor doesn't know how address the epidemic deficiency of this critical life-giving molecule ...

What is it? I'm talking about the mother of all antioxidants, the master detoxifier and maestro of the immune system: GLUTATHIONE (pronounced "gloota-thigh-own").

The good news is that your body produces its own glutathione. The bad news is that poor diet, pollution, toxins, medications, stress, trauma, aging, infections and radiation all deplete your glutathione.

This leaves you susceptible to unrestrained cell disintegration from oxidative stress, free radicals, infections and cancer. And your liver gets overloaded and damaged, making it unable to do its job of detoxification.

In treating chronically ill patients with Functional Medicine for more than 10 years, I have discovered that glutathione deficiency is found in nearly all very ill patients. These include people with chronic fatigue syndrome, heart disease, cancer, chronic infections, autoimmune disease, diabetes, autism, Alzheimer's disease, Parkinson's disease, arthritis, asthma, kidney problems, liver disease and more.

At first I thought that this was just a coincidental finding, but over the years I have come to realize that our ability to produce and maintain a high level of glutathione is critical to recovery from nearly all chronic illness -- and to preventing disease and maintaining optimal health and performance. The authors of those 76,000 medical articles on glutathione I mentioned earlier have found the same thing!

So in today's blog I want to explain what glutathione is, why it's important and give you 9 tips that will help you optimize your glutathione levels, improve your detoxification system and protect help yourself from chronic illness.

What is Glutathione?

Glutathione is a very simple molecule that is produced naturally all the time in your body. It is a combination of three simple building blocks of protein or amino acids -- cysteine, glycine and glutamine.

The secret of its power is the sulfur (SH) chemical groups it contains. Sulfur is a sticky, smelly molecule. It acts like fly paper and all the bad things in the body stick onto it, including free radicals and toxins like mercury and other heavy metals.
Normally glutathione is recycled in the body -- except when the toxic load becomes too great. And that explains why we are in such trouble ...

In my practice, I test the genes involved in glutathione metabolism. These are the genes involved in producing enzymes that allow the body to create and recycle glutathione in the body. These genes have many names, such as GSTM1, GSTP1 and more.

These genes impaired in some people for a variety of important reasons. We humans evolved in a time before the 80,000 toxic industrial chemicals found in our environment today were introduced into our world, before electromagnetic radiation was everywhere and before we polluted our skies, lakes, rivers, oceans and teeth with mercury and lead.

That is why most people survived with the basic version of the genetic detoxification software encoded in our DNA, which is mediocre at ridding the body of toxins. At the time humans evolved we just didn't need more. Who knew we would be poisoning ourselves and eating a processed, nutrient-depleted diet thousands of years later?

Because most of us didn't require additional detoxification software, almost of half of the population now has a limited capacity to get rid of toxins. These people are missing GSTM1 function -- one of the most important genes needed in the process of creating and recycling glutathione in the body.
Nearly all my very sick patients are missing this function. The one-third of our population that suffers from chronic disease is missing this essential gene. That includes me. Twenty years ago I became mercury poisoned and suffered from chronic fatigue syndrome due to this very problem. My GSTM1 function was inadequate and I didn't produce enough glutathione as a result. Eventually, my body broke down and I became extremely ill ...

This is the same problem I see in so many of my patients. They are missing this critical gene and they descend into disease as a result. Let me explain how this happens ...

The Importance of Glutathione in Protecting Against Chronic Illness Glutathione is critical for one simple reason: It recycles antioxidants. You see, dealing with free radicals is like handing off a hot potato. They get passed around from vitamin C to vitamin E to lipoic acid and then finally to glutathione which cools off the free radicals and recycles other antioxidants. After this happens, the body can "reduce" or regenerate another protective glutathione molecule and we are back in business.

However, problems occur when we are overwhelmed with too much oxidative stress or too many toxins. Then the glutathione becomes depleted and we can no longer protect ourselves against free radicals, infections, or cancer and we can't get rid of toxins. This leads to further sickness and soon we are in the downward spiral of chronic illness.

But that's not all. Glutathione is also critical in helping your immune system do its job of fighting infections and preventing cancer. That's why studies show that it can help in the treatment of AIDS.

Glutathione is also the most critical and integral part of your detoxification system. All the toxins stick onto glutathione, which then carries them into the bile and the stool -- and out of your body.

And lastly, it also helps us reach peak mental and physical function. Research has shown that raised glutathione levels decrease muscle damage, reduce recovery time, increase strength and endurance and shift metabolism from fat production to muscle development.
If you are sick or old or are just not in peak shape, you likely have glutathione deficiency.

In fact, the top British medical journal, the Lancet, found the highest glutathione levels in healthy young people, lower levels in healthy elderly, lower still in sick elderly and the lowest of all in the hospitalized elderly.

Keeping yourself healthy, boosting your performance, preventing disease and aging well depends on keeping your glutathione levels high. I'll say it again ... Glutathione is so important because it is responsible for keeping so many of the keys to ultra wellness optimized.

It is critical for immune function and controlling inflammation.

It is the master detoxifier and the body's main antioxidant, protecting our cells and making our energy metabolism run well.

And the good news is that you can do many things to increase this natural and critical molecule in your body. You can eat glutathione-boosting foods. You can exercise. And you can take glutathione-boosting supplements. Let's review more specifics about each.

9 Tips to Optimize your Glutathione Levels

These 9 tips will help you improve your glutathione levels, improve your health, optimize your performance and live a long, healthy life.

Eat Foods that Support Glutathione Production
Take Glutathione Supporting Supplements

One would think it would be easy just to take glutathione as a pill, but the body digests protein -- so you wouldn't get the benefits if you did it this way. However, the production and recycling of glutathione in the body requires many different nutrients and you CAN take these. Here are the main supplements that need to be taken consistently to boost glutathione. Besides taking a multivitamin and fish oil, supporting my glutathione levels with these supplements is the most important thing I do every day for my personal health.

1. Consume sulfur-rich foods. The main ones in the diet are garlic, onions and the cruciferous vegetables (broccoli, kale, collards, cabbage, cauliflower, watercress, etc.).

2. Try bioactive whey protein. This is great source of cysteine and the amino acid building blocks for glutathione synthesis. As you know, I am not a big fan of dairy. But this is an exception -- with a few warnings. The whey protein MUST be bioactive and made from non-denatured proteins ("denaturing" refers to the breakdown of the normal protein structure). Choose non-pasteurized and non-industrially produced milk that contains no pesticides, hormones, or antibiotics. Immunocal is a prescription bioactive non-denatured whey protein that is even listed in the Physician's Desk Reference.

3. Exercise boosts your glutathione levels and thereby helps boost your immune system, improve detoxification and enhance your body's own antioxidant defenses. Start slow and build up to 30 minutes a day of vigorous aerobic exercise like walking or jogging, or play various sports. Strength training for 20 minutes 3 times a week is also helpful.

4. N-acetyl-cysteine (NAC). This has been used for years to help treat asthma and lung disease and to treat people with life-threatening liver failure from Tylenol overdose. In fact, I first learned about it in medical school while working in the emergency room. It is even given to prevent kidney damage from dyes used during x-ray studies.

5. Alpha lipoic acid. This is a close second to glutathione in importance in our cells and is involved in energy production, blood sugar control, brain health and detoxification. The body usually makes it, but given all the stresses we are under, we often become depleted.

6. Methylation nutrients (folate and vitamins B6 and B12). These are perhaps the most critical to keep the body producing glutathione. Methylation and the production and recycling of glutathione are the two most important biochemical functions in your body. Take folate (especially in the active form of 5 methyltetrahydrofolate), B6 (in active form of P5P) and B12 (in the active form of methylcobalamin).

7. Selenium. This important mineral helps the body recycle and produce more glutathione.

8. A family of antioxidants including vitamins C and E (in the form of mixed tocopherols), work together to recycle glutathione.

9. Milk thistle (silymarin) has long been used in liver disease and helps boost glutathione levels.

So use these nine tips and see how they work to help you optimzie your glutathione levels. When you do, you will take one more step to lifelong vibrant health.

If you want to order retail and not bother with another web site you can order from www.healthproducts2.com - just click on the Immunical link on the left. Or click or copy this link: http://www.healthproducts2.com/page/405683566

To sign up for the discount and or business opportunity go to: http://www.immunotec.com/259545 or email me at info@healthproducts2.com

For more information on GLUTATHIONE

Bionic Mouth Rince - Not All Silver Is Alike

Bionic Mouthwash is engineered using the highest standard of Nano-silver available today. It is the only patented mouthwash that is so healthy for you that you actually swallow it. There are many very good reasons why the Nano-silver we use in our formula was issued not just one...but 24 patents.

Bionic Mouthwash is a specially engineered formulae created to target periodontal disease in the mouth, the gastrointestinal tracts, and in the rest of the body.

There are no additives, preservitives, colors, or flavors. Results are rapid and vary from hours to several days depending on the state of your health.

Not All Silver is Created Equal

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Bionic Dermal Gel - Now FDA Approved!

A soothing Gel that not only protects you...it also moisturizes the skin and is all natural - Use this for acne, I know someone using this for acne, and she is not breaking out anymore - at all. I personally use it as a moisturizer and protective layer on my face, also burns, cuts, scraps, scars, heal many times faster, but my favorite use is for diper rash. The crying stops as soon as you apply it. The cooling gel stops the burn and the healing begins right away.

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Beating Ovarian Cancer has just won the 2010 Finalist Award in the category of "Women's Issues". The award is presented from The National Indie Excellence Awards.

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Recipes and Food Tips

Agave - Natural and sugar free

This is a natural sugar free product. Tastes as good as sugar no after taste no harmful chemicals. We urge you to give it a try.

The “awesome agave” plant has long been cultivated in hilly, semi-arid soils of Mexico. Fleshy leaves cover the pineapple-shaped heart of the plant, which contains a sweet sticky juice. Ancient Mexicans considered the plant to be sacred, believing that the liquid from this plant purified the body and soul. When the Spaniards arrived, they took the juices from the agave and fermented them, leading to the drink we now call tequila.

There is a more interesting use for this historic plant. Agave syrup (or nectar) is about 90% fructose. Only recently has it come in use as a sweetener. It has a low-glycemic level and is a delicious and safe alternative to table sugar. Unlike the crystalline form of fructose, which is refined primarily from corn, agave syrup is fructose in its natural form. This nectar does not contain processing chemicals. Even better, because fructose is sweeter than regular sugar, less is needed. It can be most useful for people who are diabetic, have insulin resistance (Syndrome X), or are simply watching their carbohydrate intake.

It is interesting to note that though natural fructose does have a low-glycemic value, some experts state that if fructose is consumed after eating a meal that raises blood sugar levels or contains high-glycemic foods such as potatoes, it no longer responds as a low- glycemic food. Strangely enough, it will take on the value of the higher glycemic food. So, exercise restraint, even with this wonderful sweetener. It is a good policy to eat fructose-based desserts on an empty stomach, between meals or with other low-glycemic foods. In recipes, use about 25% less agave syrup than table sugar. ¾ cup of agave syrup should equal 1 cup of table sugar; also, reduce liquid by approximately 1/3 of a cup per recipe.

When you make cookies out of all organic, whole food ingredients using no refined ingredients, you have both a treat and a whole food snack. These ingredients are healthier than what you would find in most expensive organic food bars. If you are comfortable adjusting recipes, feel free to adjust this one. Adding a couple of scoops of rice, hemp, or raw, organic whey protein will boost these cookies into power bar material, and still taste divine. Agave syrup is used in this wonderful, nutritious cookie.

Oatmeal Cookies
Use organic ingredients.
3 C thick rolled, rather than quick rolled oats
1½ C spelt flour
1 T cinnamon powder
1 tsp cardamom powder
2 tsp non-alum baking powder
¼ tsp sea salt
1 C chopped walnuts (optional)
Mix the dry ingredients together in a large bowl, except for the walnuts.

½ C raw coconut oil
¾ C agave syrup
1 tsp vanilla
1½ C grated carrots or pumpkin puree
1 C raisins
Mix wet ingredients in medium-size bowl.

Preheat over to 350°. Combine the dry ingredients, except for the walnuts, in a large bowl. Mix well and set aside. Combine moist ingredients, mixing until creamy. Gently fold together the moist and dry ingredients, blend well, fold in the walnuts and raisins and stir until well blended.
Scoop cookie dough in medium-size spoonfuls and drop at least an inch apart onto lined or oiled baking sheets. Flatten gently with your fingertips. Bake for 12-15 minutes until golden brown. Remove cookies to rack to cool.

Berry Goat Cheese Salad

As Always We Suggest Only Organic Whenever Possible.

Serves 4
Use seasonal berries for this refreshing salad, matching tangy goat cheese with sweet berries, roasted red onions, walnuts and tomatoes.

Ingredients

Salad

1 medium red onion, halved and thinly sliced
1 tablespoon canola oil
8 cups (about 12 ounces) spring lettuce mix
1/4 cup walnuts, roughly chopped
1/2 cup yellow grape tomatoes, halved
1 cup mixed seasonal berries, such as strawberries, blackberries, raspberries and blueberries
4 ounces goat cheese, crumbled

Vinaigrette

2 tablespoons raspberry or sherry vinegar
1/4 teaspoon lemon juice
1 1/2 teaspoons sugar
Salt and pepper
1/4 cup canola oil

Method
Preheat oven to 350°F. Toss onion with canola oil and a pinch of salt and pepper and place on a rimmed baking sheet. Roast until onion is soft and lightly browned, 15 to 20 minutes. Set aside to cool.

Toss lettuce, walnuts, tomatoes, berries and goat cheese in a large serving bowl.

For the vinaigrette, whisk together vinegar, lemon juice, sugar, salt and pepper. Drizzle in the oil while continuing to whisk, until vinaigrette slightly thickens. Taste and adjust seasoning. Drizzle dressing over salad, add red onion and toss to combine. Serve immediately

Nutrition
Per serving (about 9oz/262g-wt.): 330 calories (250 from fat), 28g total fat, 6g saturated fat, 10mg cholesterol, 470mg sodium, 16g total carbohydrate (5g dietary fiber, 8g sugar), 8g protein

GRILLED TOMATO AND ROMAINE SALAD

Serves 8
Make this beautiful salad when summer tomatoes are at their peak of flavor.

Ingredients
4 long, thick slices crusty country bread
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, split
3 hearts of romaine, halved lengthwise
4 large red tomatoes
4 medium yellow tomatoes
2 small red onions, halved
3 tablespoons red wine vinegar
3/4 teaspoon fine sea salt
3/4 teaspoon ground black pepper
Chopped fresh oregano

Method
Prepare a grill for medium-high heat cooking. Brush bread with 1 teaspoon of the oil and grill until nicely marked, about 1 minute per side. Rub bread slices on both sides with garlic; discard clove. Set bread aside.

Place romaine, tomatoes and onions on a baking sheet. Drizzle with 1 tablespoon of the oil and rub until vegetables are coated all over. Grill, turning vegetables frequently with tongs; cook lettuce until outer leaves are just browned and softened, 4 to 5 minutes, and tomatoes and onions until softened and slightly charred, 7 to 8 minutes. Transfer vegetables back to the baking sheet as they are done.

In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Thinly slice romaine, place on a large platter and drizzle with half the vinaigrette. Very coarsely chop tomatoes and onions, place in a large bowl and toss with remaining vinaigrette. Pile tomato mixture over lettuce and sprinkle with oregano. Cut bread into large chunks and arrange around edges of platter.

Nutrition
Per serving (about 13oz/375g-wt.): 170 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 340mg sodium, 24g total carbohydrate (5g dietary fiber, 10g sugar), 6g protein

Bruschetta

Serves 8 (2 slices per person)
If there's one dish that best defines the spirit of simple, classic Italian cooking it might just be bruschetta. Slices of rustic bread are lightly brushed with olive oil and garlic after being toasted over an open fire. Serve with your choice of toppings, including Tomato Bruschetta Spread, Sicilian-Style Eggplant Caponata or Grilled Onion and Cannellini Bean Dip.

Ingredients
1 loaf rustic Italian bread or sourdough baguette, cut into 16 slices
1/4 cup extra virgin olive oil
1 clove garlic, very finely chopped
Sea salt, to taste

Method
Prepare a grill, indoors or outdoors. Grill bread on both sides until toasted. You may have to do this in two or more batches. (You can use a toaster instead if desired.) Mix olive oil with garlic. When bread is toasted, lightly brush olive oil and garlic mixture on one side of each piece of grilled bread. Spread with any of your choice of toppings.

Nutrition
Per serving (2 slices/48g-wt.): 170 calories (80 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 380mg sodium, 20g total carbohydrate (1g dietary fiber, 0g sugar), 4g protein

CHICKEN, KALAMATA OLIVE AND ROASTED RED PEPPER TART

Serves 6
If you keep a few sheets of puff pastry in the freezer, assembling a tart like this is a snap. Sweet red peppers and salty olives complement the richness of the pastry. Feel free to use leftover grilled, poached or rotisserie chicken in this recipe. Serve with a simple green salad.

Ingredients

1 sheet frozen puff pastry
1 egg, beaten
2 cups shredded chicken, white or dark meat
1 cup sliced roasted red peppers
1/2 cup chopped kalamata olives
1 tablespoon chopped fresh or 2 teaspoons dried tarragon
1 cup shredded Asiago or Parmesan cheese
1 teaspoon freshly cracked black pepper

Method

Preheat oven to 400°F. Thaw puff pastry completely and unfold. Slice in half lengthwise to make two long rectangles. Place on a large parchment-covered baking sheet, leaving at least an inch of space between rectangles. Use two baking sheets if needed to avoid overcrowding. With a paring knife, score a 1/2- inch border around each rectangle. This will allow the edge of the pastry to rise, creating a border. Brush both rectangles with beaten egg.

Arrange chicken, peppers, olives and tarragon on the pastry, keeping toppings inside the border. Sprinkle with cheese and black pepper. Place in hot oven and bake for 15 minutes until edges of pastry are golden brown and cheese is melted. Cut each rectangle into 3 pieces and serve hot.

Nutrition

Per serving (1/6 tart/88g-wt.): 210 calories (90 from fat), 10g total fat, 4g saturated fat, 21g protein, 5g total carbohydrate (0g dietary fiber, 0g sugar), 85mg cholesterol, 450mg sodium

POACHED SALMON WITH FRESH HORSERADISH SAUCE

Secret Ingredient: Wild Salmon

Chilled poached salmon with a refreshing horseradish sauce makes a lovely summer lunch dish. Use leftover salmon on sandwiches or in quick pasta meals. It's also delicious when added to a composed salad of blanched green beans, boiled small potatoes, tomatoes, hard-cooked eggs, fresh herbs, feta, olives and shallots. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients
1 (3-pound) skin-on salmon fillet
Salt and pepper to taste
1 cup white wine
1 yellow onion, sliced
1/2 teaspoon peppercorns
1/4 cup chopped dill, plus 8 whole sprigs
1 (1-inch) piece horseradish root
1 teaspoon lemon juice
1 cup crème fraîche
1 cucumber, peeled (1/2 seeded and chopped, 1/2 sliced)

Method

Season salmon with salt and pepper.

Put 1 cup water, wine, onions, peppercorns and 4 sprigs of the dill into a roasting pan or fish poacher large enough to hold the fillet.

Add the salmon. If not covered by liquid, add just enough water to barely cover the fillet, then gently bring it to a simmer.

Cover and simmer about 10 minutes, until salmon is just opaque in the center. (Allow about 10 minutes of cooking time per inch thickness of fish.) Remove from heat and let salmon cool slightly in liquid. Transfer salmon to a large platter and set aside to cool slightly. Cover and refrigerate for several hours.

Meanwhile, make the horseradish sauce. Peel and grate the horseradish. Depending on desired heat level,
wait 2 to 3 minutes before tossing it in a bowl with lemon juice and salt. (The longer you wait, the hotter the horseradish will be.)

Stir in crème fraîche, chopped cucumber and chopped dill. Taste and adjust seasoning with salt, pepper and lemon juice. Chill until ready to serve.

Peel skin off salmon once cooled. Garnish platter with remaining 4 dill sprigs and cucumber slices. Serve with horseradish sauce on the side.

Nutrition
Per serving (about 10oz/287g-wt.): 480 calories (240 from fat), 27g total fat, 10g saturated fat, 150mg cholesterol, 290mg sodium, 5g total carbohydrate (1g dietary fiber, 1g sugar), 46g protein

GRILLED STEAK WITH THAI SUMMER SALAD

Serves 6
A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish.

Ingredients
1/3 cup lime juice
3 tablespoons fish sauce
1 tablespoon reduced-sodium soy sauce
4 teaspoons sugar
1 shallot, finely chopped
1 or 2 Thai chiles, stemmed, seeded and finely chopped
2 pounds skirt steak or sirloin flap, cut in 2 pieces
4 cups thinly sliced baby bok choy
6 radishes, halved and thinly sliced
2 small cucumbers, peeled and thinly sliced
2 carrots, grated
1/2 cup lightly packed basil leaves, sliced
1/2 cup lightly packed mint leaves, sliced
1/2 cup lightly packed cilantro leaves, sliced

Method
Whisk together lime juice, fish sauce, soy sauce, sugar, shallot and chiles. Place half of mixture (about 6 tablespoons) in a wide shallow dish and add steak. Cover and marinate, turning occasionally, at least 30 minutes. Chill remaining lime juice mixture separately to dress the salad.

Prepare a grill for high-heat cooking or preheat broiler. Remove steak from marinade; place on grill or broiler pan and cook until desired doneness, 3 to 4 minutes per side for medium-rare. Rest steak 10 minutes, then slice thinly against the grain.

Meanwhile, in a large bowl, combine bok choy, radishes, cucumbers, carrots, basil, mint and cilantro. Toss with reserved lime juice mixture. Spread salad over a large platter and arrange steak over salad.

Nutrition
Per serving (about 11oz/302g-wt.): 280 calories (110 from fat), 13g total fat, 5g saturated fat, 60mg cholesterol, 700mg sodium, 12g total carbohydrate (2g dietary fiber, 7g sugar), 29g protein

NO-COOK CHERRY VANILLA PUDDING WITH LEMON WAFERS

Serves 6 to 8
Here's an easy, make-ahead dessert that is perfect for a brunch, afternoon tea or the conclusion to an outdoor dinner party. Layer the recipe in a large glass bowl instead of individual dishes, if you like. For a more sophisticated, elegant flavor, use the optional Riesling wine.

Ingredients
1 pound cherries, divided
1 (12.3-ounce) package Mori-Nu Extra-Firm Silken Tofu
1/4 cup water (or Riesling wine)
1 (4-ounce) package Mori-Nu Mates Vanilla Low-Fat Pudding Mix
1 tablespoon lemon zest
30 to 40 lemon wafer cookies

Method
Set aside 6 to 8 cherries for garnish. Stem, pit and roughly chop remaining cherries. Put tofu and water or Riesling into a food processor and purée until smooth. Add pudding mix and zest and purée again until perfectly smooth, about 2 minutes; transfer to a bowl and fold in chopped cherries. Place one lemon wafer in the bottom of each of 6 to 8 small ramekins or bowls. Divide pudding mixture between bowls and then line the inside edge of each bowl with remaining lemon wafers; cover and chill 1 to 2 hours, garnish with reserved cherries and serve.

Nutrition
Per serving (about 6oz/165g-wt.): 250 calories (70 from fat), 8g total fat, 4g saturated fat, 15mg cholesterol, 65mg sodium, 42g total carbohydrate (1g dietary fiber, 24g sugar), 5g protein

LEMONY SUGAR COOKIE MONSTERS

Makes about 3 dozen
To decorate these frightening monster cookies, we’ve opted for flavorful dried fruit and nuts instead of sugary icing. Try using dried blueberries or currants for the eyes and pumpkin seeds or pine nuts for the teeth and eyebrows. Dried cranberries and slivered almonds are great to have on hand for decorating, too. Make sure to allow time for chilling the dough.

Ingredients
2½ cups flour
1 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup (1½ sticks) butter, softened
3/4 cup sugar
2 eggs
1 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
10 drops natural orange (or a combination of red and yellow) food coloring (optional)
Dried fruit and nuts for decorating

Method
Whisk together flour, baking powder and salt in a large bowl; set aside. In a second large bowl, beat butter and sugar with an electric mixer until fluffy, about 30 seconds, then beat in 1 egg. Add lemon juice, zest and vanilla and beat again until smooth, about 30 seconds more. Add flour mixture and beat to combine. Add food coloring (if using) and beat again, or knead by hand, just until color is evenly distributed. Shape dough into two logs then wrap each snugly in parchment paper, twisting the ends in opposite directions like a piece of candy to tighten each roll and make it uniformly round and about 6 inches long. Chill for 2 hours.

Preheat oven to 350 degrees. Whisk remaining egg and 1 tablespoon water together in a small bowl to make an egg wash; set aside.

Line two large baking sheets with parchment paper. Cut dough crosswise into 1/4-inch-thick slices and transfer to prepared baking sheets, arranging cookies about 1 inch apart. Working with a few cookies at a time, brush tops with egg wash then decorate with dried fruit and nuts to make monster faces on each. Bake until light golden brown about the edges, 12 to 13 minutes. Set aside to let cookies cool completely then serve.

Nutrition
Per serving (1 cookie/29g-wt.): 120 calories (50 from fat), 6g total fat, 2.5g saturated fat, 20mg cholesterol, 35mg sodium, 15g total carbohydrate (1g dietary fiber, 7g sugar), 2g protein

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