Food as medicine for health and well being with Dolores Storness-Bliss

Dolores CookingDolores has a remarkable but simple story to tell about food made from scratch. It is healthier and taste better, done in an organized way makes her clients life better.

Dolores’ Story

Growing up in a large family on a small farm in the 50’s & 60’s gave me, what I believe to be, the best possible upbringing. My parents grew and made most of the food that we ate. My mother cooked the majority of our food from scratch using the whole foods that the farm produced. I learned from an early age where real food came from and what it looked and tasted like. I developed a love and connection to the earth and nature which has been part of my core being ever since my childhood. It was from those beginnings that I went out into the world.

When I entered university, in the late 60’s, processed food was becoming a household convenience. For my generation of educated professional women entering the workforce, the convenience of processed food seemed to be a Godsend. We could work and feed ourselves and our families without spending long hours in the kitchen. Fortunately for me, a new style of eating was also making its way into the food landscape and that was vegetarianism.

See the live event here on Thursday April 28, at 12.30 pm EST

My husband had travelled to India to study yoga and we met at University after his return. He was a vegetarian and when we became engaged I also adopted the vegetarian lifestyle. In those days there was no pre-packaged vegetarian food so I proceeded to learn a completely different style of cooking. It was through this that I realized how much I loved cooking delicious and healthy food from scratch and sharing my creations with others. My husband loved my cooking too.

Dolores 1Through the following years of career and raising a family our meal choices shifted. Although I still cooked most of our food from scratch, at times we succumbed to the convenience of processed food. At the same time information started to surface about the health hazards of margarine and preservatives and artificial flavours & colours.

However, it wasn’t until my four year old refused to eat anything but pizza pops that I realized something had to change.

The day she refused her supper and demanded a pizza pop, guilt washed over me like a huge wave, and all my self pride about cooking from scratch, crashed on the rocks. Here I was, so busy and disorganized that I had let my children’s health slip to such a low priority that I was feeding them pizza pops. At that moment I resolved to eliminate processed foods from our table. It meant prioritizing my time and planning healthy snacks. Processed foods disappeared and healthy home cooked became the alternative.

It was also around this time I had the opportunity to open a health food store with my sister in law. I was trained and worked as a teacher but had always had an interest in owning my own health food store. This was a dream come true. By the time I entered the health food business, North American food production had become big business. Farming had shifted out of the hands of small independent farmers into big factory farms where profit was more important than health.

Processed & fast food had become a way of life for many families. Diseases had become rampant and people were starting to turn to natural sources in the effort to find cures. Research was showing the detrimental effects of processed fast food, pesticides and inhumane animal husbandry on the health of Western nations.

Organic and natural farming, were starting to appear as an alternative. When I was growing up we never used terms like organic or natural farming. It was just called food, grown the way our ancestors grew it. It was with this knowledge of what has become of our food supply and it’s catastrophic effects on our health that I felt the desire to use my skills and love of cooking and provide something better.

In 2004, my husband and I sold Health In Order Natural Foods and opened an organic cafe called Nature’s Garden Organic Deli at Simon Fraser University in Burnaby, BC. For ten years I cooked and served organic real food to the faculty, staff, students and residents at SFU. It was during those years that I was able to put into practice my love for cooking and creating healthy real food meals. I learned skills & strategies for planning and preparing food for our many loyal customers. They loved the healthy options that we provided.

Our cafe was one, amongst the dozens of fast food establishments on campus, and we soon gained popularity. It was through interacting with my customers at Nature’s Garden that I realized so many people wanted good healthy food but were too busy to cook for themselves. They didn’t have time to plan menus or learn to cook, so they ate out or picked up prepared food on the way home.

After 10 years of loving cooking and providing healthy options for our beloved customers it was time to retire from the long 14 hour days and to look after ourselves. We sold Nature’s Garden and moved to be close to our children and granddaughter. Over the years that we owned Nature’s Garden many people had requested their favourite recipes and I promised to write a cookbook when we sold the business.

I wrote an eCookbook called Nature’s Garden Favourites. However, It was difficult to walk away from 10 years of building and nurturing our business and our customers. When the cookbook was finished I realized that I wanted to offer more. I have a desire to help busy people find simple ways to shift from fast processed foods to cooking healthy meals for themselves and their families.

To that end, I have created a project called ‘Meals in a Weekend Workshop’ where participants work their way through a planned weekly menu using step by step instructions to cook and prepare their food for the week. The workshop takes them through 4 weeks of guided menus.

Through the guidance they become less stressed and start to establish a routine around meal preparation. Through simple recipes and instructions they start to gain confidence in their ability to cook. At the same time they gradually start planning their next months meals so that by the time the Workshop is completed they already have a month’s worth of menu plans in advance.

Dolores website

HEALING FOODS and MOODS – with Marianne West

We live in times of increasing illnesses – and increasing consumption of chemical drugs to heal these illnesses. The paradoxical thing is that these drugs cause illnesses by themselves. In many countries – like in Italy where I live – the number one cause for death is NOT cancer, but the inappropriate use of medicines. This doesn’t really appear in the news, the pharmaceutical industry wouldn’t like the people to be well informed about this fact. But there are ways to know better THANKS TO THE INTERNET. You can get a lot of Info – and that then can be rather overwhelming. Watch for a guideline through the jungle of HEALING here: 

So far my words: Adelheid/Heidi Hornlein

57897_465963173053_1903117_nHere the words of Marianne West:
CANCER: You have cancer. Coming from your doctor, this is probably one of the most dreaded sentences and we really don’t want to hear it. Ever! Well, almost 3 years ago, my husband heart just that sentence, and about 12 years ago, so did I. (Marianne West is speaking)

His diagnosis was prostate cancer and these were the options giving to him:
– We take out the prostate – possible side effects: impotence and incontinence
– We give radiation – possible side effects: impotence and incontinence
– We do nothing and in a year or two, we take out the prostate- possible side effects: see above
And of course all the other complications which can come along with surgery or radiation treatment.

Well, heck no! We have only been married for a couple of years and even the remote possibility of those side effects didn’t seem like an option to me. Luckily, my husband agreed. There is something about guys and their “performance”, but that is an entirely different subject.

After dealing with the fear, shock, denial and so forth that typically comes up around the “You have cancer” diagnosis, the search for a better way began. Living in San Diego, CA, we are lucky to have several “alternative” Institutions, and the common denominator we found was – drumroll please – FOOD and Lifestyle. Sounds simple, right, but boy, was it a journey!

We did settle on the Gerson Therapy and during the show, we will touch on a lot of the trials and tribulations we personally had and I love to direct you towards some others who have healed serious cancers by drinking Carrot juice and some other things we will share with you.

Some recipes:

Gerson soup
1 medium celery knob
(or 3-4 celery stalks)
1 medium parsley root
garlic as desired
2 small leeks
1 1/2 lb tomatoes or more2 medium onions
1 lb. potatoes
a little parsley
Put in 4 quart pot and cover veggies with distilled water

Carrot-apple Juice
3 Carrots (6oz)
1 Green Apple (6oz)

Carrot Juice
7-8 Carrots

Green Juice
Romain Lettuce
Swiss Chard
Beet Tops
Water Cress
Some Red Cabbage
Green Bell Pepper
Endive

About Marianne West

Born and grown in Germany she left for America after the death of Cancer of her father  more than 30 years ago. She courageously explored the new life, had 3 children – and 2 grandchildren, more in arrival – and she dived into many paths of knowledge and expression: Creating a business (grocery), she was active in the Leche League, in new age and religious groups, she became a writer, a  Yoga teacher, also laughter Yoga.
As a passionate gardener Marianne discovered Permaculture in 2011 and felt a sense of homecoming or being able to give a name to what she was already practicing. Healthy food – from growing to eating and sharing, environmental activism, community building and yes, even teaching Yoga, fits into the practice of Permaculture. Since then, she has spend countless hours of selfstudy via books and the awesome internet, has completed 2 Permaculture design courses, one local and one with Geoff Lawton, founded TOP Organic Edibles Garden club (TOP = Transition, Organic, Permaculture) and has been co-organizing San Diego Permaculture. She has been attending Permaculture Voices Conference and numerous workshops from community organizing to growing food. She frequently teaches classes and workshop and recently organized and hosted the first Women’s Permculture Convergence in San Diego. Marianne is also driving her husband crazy (her own words!) by enthusiastically starting new, often big projects and having much going on at the same time…..

Why the Gerson Diet works: A comment of Dr.Hinrich Hörnlein-Rummel on the event-page (Translated by Heidi Hornlein):

+Hinrich Hörnlein-Rummel

Dr. Gerson, a doctor on the staff of the well-known Dr. Sauerbruch, developed a therapy for tuberculosis and was so successful with it that he  disagreed with Dr. Sauerbruch who preferred to do surgery for lung tuberculosis instead of a then traditional method, a special diet and therapy.

Dr. Gerson’s therapy is based on antioxidants which he derived from vegetable juices taken orally, but also included rectal enemas, as well as liver paste and coffee.

It is interesting to note that the acid of coffee is half the of the molecule of turmeric.

Today we know that turmeric blocks all Signal paths of the cancer and is now even recognized by oncologists as an effective agent. The papers have been published first by an American scientist, Dr. Aggarval only a few years ago.

The effectiveness of the Gerson Therapy lies in the fact that the cancer cell differs from the healthy cell only in one regard: the cancer cell has switched off the mitochondria which are cell organelles which use oxygen for the production of energy. When you burn sugar for the production of energy “free radicals” are produced. They are highly energetic substances which damage the cell if they are not buffered by anti-oxidants.

If a chronic oxidative stress should arise for endogenous or exogenous conditions, there is an overload of the free radicals.  Then the cell has the choice to perish or to switch off the main source of the oxidative stress which is the mitochondria. If this happens, then the cell switches to fermentation, the situation of the metabolism of the cancer cell. At the same time the cell lacks control, which also depends on mitochondria, and the cell de-differentiates.

With the fermentation continuing, lactic acid is created which is the starter for the cell division and the growth of the cancer begins. From a certain size resettlement occurs and the cancer goes into metastasis.

The high dosage of anti-oxidants in the Gerson Therapy removes the oxidative stress and leads in time to the fact that the mitochondria which are still in the cancer cell, but inactive, respond again and sugars “burn” again with oxygen. This leads to the fact that cancer cells can rebuilt themselves into normal cells and the cancer is defeated.

This sounds easy, but it costs a lot of time and a really radical shift in lifestyle!