Saturday "Supper"... Chicken Pot Pie

My dinner started with a plan. As you can see on my calendar the 25th says Chicken Pot Pie. I planned it on Sunday because that is the day I usually have the most time. But I still did it in steps...

Step one -Since I knew what I was going to make the day before, on Saturday I put together some homemade chicken broth in the crock pot to cook overnight, plus there will be extra to freeze or make something else with it the following week. ( This step can be skipped by purchasing a store brand broth.

Step Two - I put the raw chicken in a pot and while it cooked I peeled the potatoes. The potatoes are for making mashed potatoes that I put on top. A traditional Chicken Pot Pie usually has a crust on the top and bottom. But some years ago one of my children came up with the idea of the mash potatoes and all I can say is YUM! After the chicken was done,  it was time to cook the potatoes.

Step Three - The next step is making a crust. You can skip this step by purchasing a ready made one. But because we are gluten free, soy free and mostly dairy free in my household that is hard to come by. And I'm still trying to perfect my gluten/soy/dairy free pie crust skills. After the crust was made I put it in the baking dish and placed in the refrigerator until the filling was ready.

Step Four - I made a roux with earth balance ( can use butter), garlic and onion powder, salt and pepper, and some gluten free flour ( you could use all-purpose flour). Then I added my homemade chicken broth some coconut milk ( use whole milk if your not dairy free) and let it thicken up. Next I added the cooked chicken in with some frozen mixed vegetables. While the chicken mixture simmered, I mashed up the potatoes with a little earth balance and coconut milk. Now it was time to put it in the baking dish and bake!

It was as delicious as I remember...

I hope this helps you see how having a plan and break it down into steps can provide you with a pleasant cooking experience. The chicken stock cooked while I slept, and after each step I was busy doing other things I needed to do that day. When it was dinner time, everything was ready to be put it in the oven and then just wait with anticipation. 

Don't let cooking a delicious meal intimidate you. Make a plan, take it in steps and enjoy the process!

Chicken Pot Pie

1/4 cup Earth Balance

1 tsp onion and garlic powder ( adjust to your taste)

1/2 tsp. salt and pepper ( adjust to your taste)

4 Tb. flour ( gluten free or all purpose)

4-6 chicken thighs or 3 chicken breasts - cooked

10 oz bag frozen vegetables

 1 cup of chicken broth

1 cup coconut milk ( or whole milk)

Crust - homemade or from store

4-6 potatoes ( depending on size)- peel, cube, cook, mash

 

Make a roux with the first fourth ingredients. 

Slowly add the chicken broth and coconut milk. Let that cook until bubbly.

Add cooked chicken and frozen vegetables. Allow that to cook 5-10 min. then turn off the heat. 

Have your pie crust ready and put in the chicken pot pie filling. 

Next add the mash potatoes on top

Bake in 350 degree oven for 30-45 min depending how large of a baking pan you used.

 

NOTE - Here is a link that will walk you through making a roux

http://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/photos/how-to-make-a-roux.html

Friday " Food Fact"...Vitamin C

 

 With the Flu and cold germs going around, getting more Vitamin C is helpful to boost your immune system. Here are some foods to incorporate in your daily meal plan that are full of Vitamin C.

Papaya

Bell Peppers 

Broccoli

Brussel Spouts

Tomatoes

Strawberries

Oranges

Kiwi Fruit

Cauliflower

Cherries

Persimmon

Melons

Kale

Spiniach 

Chard

Cilantro

Thyme

Basil

Thursday "Tip"... Onions

 

 http://www.recipetips.com/kitchen-tips/t--1390/onion-cooking.asp

http://www.foodnetwork.com/topics/onion.html 

    I remember growing up and my mother would make an onion sandwich with mayonnaise and sugar sprinkled on top! Onions is one of those stables to keep on hand in your kitchen, so today I thought I would offer some tips on onions.

~ Never wash them before you store them in a cool, dark, dry and ventilated place. I have mine in a bin in the bottom of my pantry.

~ You can freeze them by cutting them up in slices, diced in large or small pieces or even puree them. They are great this way for soups, gravy, chili etc.

~ To bring out the sweetness in a raw onion, put it in the refrigarator about an hour before you need it. If your in a hurry or forgot just drop in some ice water for 10-15 min, then dry off and use.

~ Love caramelized onions? You can freeze those too. Just make up a batch or make extra , let them cool, freeze in individual portions and when ready to use saute quickly while still frozen. If you let them thaw they will just be soggy.

Wednesday "Word"... Jar

http://www.pinterest.com/savorthethyme/food-in-a-jar/

http://www.pinterest.com/mom_md/food-in-a-jar/ 

http://www.huffingtonpost.com/2012/07/25/meals-in-a-jar_n_1699545.html 

     I use a lot of jars to store my food in, in an effort to use less plastic. Some are Mason Jars and some are just jars that I've cleaned out after the peanut butter, salsa, jelly is gone.  I also like to use them to carry my snack or a meal when I am going out. The links above gives you lots of ideas for breakfast, lunch, dinner, and even gifts that can be made and stored in a jar.

      Its about trying new ideas, experimenting with new ways to "play" with your food. Let it be fun and exciting and as always, if it this doesn't work for you... take what you like and leave the rest. But try one or two recipes and see what you think. This would be a fun project to do with some friends or your kids. Or plan your family and friends birthday gift - in a jar!

Tuesday "Try"... Non-Meat Product

 

 http://eatneat.com/

     "Neat" is a product I've tried before and I wanted to share it with you. On the website there is a location page to find where it is sold in your area,  a story how this product came to be as well as recipes, and a contest http://eatneat.com/blog/the-neat-challenge-ii/ . They have an Original, Italian, Mexican, Breakfast mix and a neategg replacer. I am not a vegan or vegetarian, I only strive to eat healthier and love to explore options that are new and different. 

      We made a taco ring this past week, and this is the original recipe where the idea came from http://www.food.com/recipe/taco-ring-from-pampered-chef-81160, but I have altered it over the years and experimented with different crusts to make it dairy/gluten free. I have found a pie crust is the best alternative and it's still not the greatest but it works. So this time I altered it again and used the "Mexican Neat" mix and could not tell the difference. We enjoyed it and will definitely do that again. We have made meatballs with the "Italian Neat" and with the sauce and cheese it was yummy. The only thing I would do different having cooked with this before is add more water then they suggest. I find it drys out a little more when cooking with it.

      The general ingredients in all are, pecans, garbanzo beans, gluten free oats, organic gluten free grains, corn meal, garlic and onion and spices. Cornmeal is not in the Italian or the Breakfast mix ( there is maple syrup in this). I have not gotten a chance to try the breakfast mix but I'm hoping to be able to locate a place to purchase it. I hope if you're feel adventurous you might give this a try.

Monday "Mention"... revisit - The Three "P's" in the Kitchen

 

http://www.whole-food-living.blogspot.com/2013/09/the-three-ps.html

       A little over a year ago ( see link above) I posted about the Three "P's", Priorities, Planning and Preparing, and I thought it would be a good idea to revisit this idea again in the new year. Any change you want to make, has to start with finding a way for it to be a priority in your life. Only then will you search and implement ways for that to work. Then comes the planning stage where you find out a system that works for your lifestyle to make the change you want a reality. All that is left is the preparing and continuing to allow yourself space to participate in "trial and error." Let's striving for progress not perfection and let the process be fun and if it's not, change your plan and try a different way.

Sunday's Nourishment...

  Homemade meals—especially mommy meals—are life's most pleasant fuel. 

~Terri Guillemets

 This Sunday let the memories of a favorite meal from your childhood linger ~ sit for a moment and remember.

Saturday "Supper"... Enchilada's

 

 http://www.cooking-mexican-recipes.com/cheese_enchilada_recipe.html

     This is what I'm making for dinner and I found a website ( link above - has videos too) to make my own Enchilada sauce. The ones in the store are not appealing ingredients or taste wise. So as I often do in my kitchen I go on the hunt for a recipe to make myself. I love sauces because you can make a double batch and then next time the only thing you have to do is defrost and use. You could even double the enchilada's and freeze!
      Don't forget the refried beans, spanish rice, a coleslaw, guacamole or whatever you and your family like to go with it. Use what you have available to fill your enchilada's - cheese, chicken, beef, onion, peppers etc. It's an easy dish to make for a no-meat day.

Friday "Food Facts"... Banana's

 

 http://www.endlesssimmer.com/2010/05/17/100-things-to-do-with-a-banana/

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2663272 

ww.yummly.com/recipe/Warm-Banana-Roll-Ups-963914?columns=3&position=5%2F59 

http://www.yummly.com/recipe/Plantain-Chips-My-Recipes?columns=3&position=9%2F59 

 ~ A banana tree is not a true fruit at all but a giant herb and the banana is actually it's berry. A banana plant only produces one bunch or "hand", in its life, but that bunch may have between 100 to 400 banana's. 

~ Bananas contain no fat and are low in calories. They contain magnesium, calcium, phosphorus, iron, zinc, copper,selenium, vitamins - A, B1, B2, C, E, K, niacin, pantothenic acid.

~ Worldwide, bananas are the forth largest fruit crop.

~ The banana peel is edible, but not very palatable unless cooked.

~ There is actual a banana museum located in Mecca California with the worlds largest collection devoted to one fruit. It contains more then 17,000 banana items.

~ About 75% of the weight of a banana is water.

~ Bananas are the only fruit that contains amino acid tryptophan plus Vit. B6. They help your body produce serotonin - a natural substance that alleviates depression.

~ Wrapping bananas in cling wrap will make them last three to five days longer.

~When you put a banana in the refrigerator, the peel will turn dark brown or black but will not affect the fruit inside.

The links above are some recipes to try: Banana roll ups, Plantain chips, plus 100 other ideas to do with ripe or over ripe bananas.

Thursday " Tip "... Seasoning

     I had mentioned in an earlier post on January 7, 2015 http://whole-food-living.blogspot.com/2015/01/wednesday-word-essentials.html about four essential spices to have in your pantry. Another good tip is making your own spice mixes. The ones in the store usually start with salt as the main ingredient, as well as added preservatives. So by making some of your own you can control the amounts and freshness.
      Seasoning salt is a fun one to mix up and put together. You can put on your french fries, sprinkle on your cooked vegetables and chicken, your popcorn and basically anything you would sprinkle salt on. Many considerate this an "all purpose" salt.

Homemade Season Salt

2 Tablespoons Salt

2 Tablespoons Sugar

1 teaspoon Paprika

1/2 teaspoon Pepper

1/4 teaspoon Turmeric

1/4 teaspoon Onion Powder

1/4 teaspoon Garlic Powder

Other variations to add in:

celery seed

curry powder

dried thyme

dried oregano

dried mustard

cumin

Mix all ingredients and store in container.

*Note- you could put more of each spice to double the batch and leave the salt as is or leave out altogether.

It's your seasoning mix, tweak it to fit your taste, but most of all, have fun doing it!

Wednesday " Word "... Dehydrating

http://www.pinterest.com/search/pins/?rs=ac&len=2&q=dehydrator+recipes&term_meta%5B%5D=dehydrator|autocomplete|0&term_meta%5B%5D=recipes|autocomplete|0 

http://www.food.com/recipe/tomato-powder-dehydrator-390224

 http://www.food.com/recipe/spicy-apple-chips-109877 

    There is a great sale on fresh in season tomatoes, a neighbor gives you some of their abundance of vegetables, you have apples that need to get eaten sooner then later... Here are a few links that will open up  new ideas to preserving your excess food beyond canning and freezing.

    Don't let not having a "dehydrator" keep you from trying this. Just use your oven or even toaster oven (for small things) http://farmgal.tripod.com/Dehydrate.html. And if you need more ideas just Google or look on Pinterest. Give dehydrating a try...

Monday " Mention "... Whole Food Living Website...

 

Feeling overwhelmed, need some new ideas for meals, don't know how to adjust your favorite recipes to make them healthier, does going to the grocery store cause you stress, could you use some helpful strategies for making your time in the kitchen easier or are you feeling lost about how to choose gluten and or dairy free products and recipes? If you answers yes to any of these questions... I can help - http://www.wholefood-living.com/

Sunday's Nourishment...

 Cooking is like love. It should be entered into with abandon or not at all. ~Harriet Van Horne, "Not for Jiffy Cooks," Vogue magazine, 1956

 Whatever you cook this Sunday do it with "Love" ... as you stir, chop, bake and eat, let love be what brings it all together.

Saturday " Supper "... Soup

 

http://www.101cookbooks.com/archives/persian-yogurt-soup-recipe.html

 Persian Yogurt Soup

If you are dairy free you can substitute the regular dairy yogurt with plain coconut or almond yogurt and Earth Balance for the butter. Don't let your different dietary needs stop you from making a recipe.

 Here are a few links to play with the idea of soup and see which ones will soon be on your families favorite list of meals.

 http://www.simplysoups.com/

http://www.foodnetwork.com/topics/soup.html

http://allrecipes.com/Recipes/Soups-Stews-and-Chili/

Friday "Food Facts"... Acorn Squash

Acorn Squash

... an edible gourd that grows on a vine. It is considered a winter squash but is of the same family as the summer squash - zucchini. Squash seeds have been found in ancient Mexican archeological digs dating back from somewhere between 9,000 and 4,000 BC. and the term acorn squash first appeared in print in 1937.

...It is also know as the pepper squash or Des Moines and it is the more nutritional dense then any of the other summer squashes. The acorn squash has significant levels of Vitamin C, vitamin A, thiamin, pantothenic, acid, and other B-family vitamins, and it's range of minerals are magnesium, potassium, iron, copper, phosphorous and calcium.

... it is know to give your immune system a boost, improve visual health, skin health, blood pressure, digestion, and strong bones.

Here is a link for recipes and ideas to make with acorn squash - http://www.foodnetwork.com/topics/acorn-squash-recipes.html

Thursday " Tip "... Buttermilk

     Ever go to make a recipe or look up one and realize you have every thing you need, except buttermilk. Have no fear, there is a way to make buttermilk without running out to the store. This tip works for almond, coconut, soy or any other kind of non-dairy milk as well.

     For each cup of milk or non-dairy milk add 1 tablespoon of lemon juice or vinegar
(regular or apple cider vinegar will work). Stir it around and let it sit for 5 minutes.

     Another option - Mix 1 3/4 teaspoon of cream of tartar with a cup of milk, stir and let it sit for 5 min.

     Now that you have your buttermilk made... enjoy the process of baking/cooking!

Wednesday "Word"... Slaw

 http://www.doctoroz.com/recipe/spicy-peanut-butter-slaw

Why not try this Spicy Peanut Butter Slaw for a crunchy bold new taste.. Make ahead of time and enjoy for lunch. 

There are a lot of health benefits to eating cabbage...

https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-cabbage.html

Cabbage History

• Cabbage is one of the oldest known vegetables.
• Cabbage dates back to 4,000 B.C. in Shensi province in China.
• Around 600 B.C. the Celts brought cabbage to Europe from Asia.
• In 1536 French navigator Jacques Cartier brought cabbage to the Americas.
• In Captain Cook’s famous first voyage, (17th century) many of the crew members were saved from gangrene when the ship’s doctor made poultices of cabbage to apply to their wounds.

Tuesday " Try "... Sauces

 http://www.food.com/recipes/sauces?pn=3

Here is a link for all kinds of different sauces to try. Sometimes all it takes to change up a recipe and make it new is with a twist in flavor.

Monday Mention... Sugar

       With the start of the New Year and the Holiday's behind I thought it would be a good idea to re-visit the topic of sugar. Here is a post I wrote last year giving you three helpful tips. http://whole-food-living.blogspot.com/2014/02/thursday-3-tips-to-cut-down-on-sugar.html . Let this be a year of bringing awareness not judgement to the food you eat and the food you feed your family. When you start reading labels look at the amount of sugar per serving. For example: if the box or can says 9 grams per serving which is 2 Tb and you know you are going to consume far more then 2 tablespoons when you eat this, then be aware and decide to choose another product with less sugar per serving or use less of the product you want. And it is far better to just eat less of the full sugar product then to consume any "sugar-free."

        But remember - It all adds up - each condiment, each dessert, each yogurt, each glass of juice/soda, breakfast, lunch, dinner choice in one day can amount to a lot of sugar. There are unsweetened options our there, and even picking a few will cut down on your consumption. Be patient, it will takes at least a week or two to allow your taste buds to adjust to less sugar on your palette. One choice at a time...

Listed below are a few articles/video on the subject of sugar:

http://www.huffingtonpost.com/kristin-kirkpatrick-ms-rd-ld/dangers-of-sugar_b_3658061.html

http://www.evolvingwellness.com/essay/health-effects-of-sugar-on-your-body-the-bitter-truth

http://www.prevention.com/prevention-videos/16-sneaky-sugar-sources

http://www.livestrong.com/article/506326-what-effects-does-eating-too-much-sugar-have-on-the-body/ 

Sunday's Nourishment...

Just listen to your body, eat in silence and see what feels good and you will spontaneously choose the foods that are beneficial to you. ~Deepak Chopra

Let today be simple... Your worries, your meals, your work. Allow simplicity to follow you through out your day!

Saturday Supper...

Pork Chops with Apples and Garlic Smashed Potatoes

http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe.html

 

Let this dinner idea inspire and ignite ideas for you. If this sounds good, but you don't like pork chops, then substitute chicken. It you don't like garlic in your potatoes, leave them out. Do what sounds good to you and use what you have. And most of all ~ enjoy!

Friday " Food Facts"... Broccoli

Broccoli is a very common food, but I think it helps to be reminded of all the good benefits that it can offer our bodies.

Broccoli Facts

Contains twice the vitamin C as an orange

Almost as much calcium as milk and the calcium is better absorbed

It's a natural source of selenium, which is good for your body

Moderate source of Vitamin A and E

It has antioxidant properties

Thursday " Tip"... Baking Powder

 

 For all of you who love to bake, here is a tip that may help...

It's always a good idea to check the freshness of your baking powder because you never know when you purchase it, if it is old or not. So here is a how to check...

Put one teaspoon of baking powder into 1/3 cup of water and if the water does not fizz, toss the baking powder out, it's old!

Wednesday " Word"... Essentials

 

 The Four Essential Spices for every kitchen

Salt

Pepper

Onion Powder (not onion salt)

Garlic Powder ( not garlic salt)

Additional ones to add

Cumin

Italian blend

Thyme

      Always look for the word "powder" not "salt" when buying onion and garlic spices, whether that is in bulk or in jars. There are many different spices out there and each one adds a particular taste to your dish. But if your budget is limited, start with the four essentials and try a different one each month. If you can find a store where they have spices in bulk, you can get a very small amount at a time and the cost will be minimal. Plus this is a great way to try a new spice! Another idea would be to share with a family member or friend and split a spice.

      You can build up your spice cabinet a little at a time. The additional ones I suggested are good basic ones to eventually purchase,  like cumin for Mexican dishes, Italian "blend" so you don't have to buy all the individual spices like, oregano, basal etc. and thyme because it is a really good basic spice for chicken and other dishes. 

      A fun trip if you wanted to get excited about cooking would be to visit a spice shop or just visit your local grocery store and let your nose enjoy the aroma the spices give off. Spice's offer bold flavors without adding more salt or fat to a dish. Start small and get your four essential spices and work from there. You can always ask for spices as a gift. But don't let what you have available right now in your cabinet stop you from playing with your food.

Tuesday "Try"... Transform leftovers

    Try - when you look in your refrigerator and see leftovers you don't know what to do with or nobody wants to eat again... think... "Transformation." - what can I do with them and make it new again? When I have this problem, I usually go to "Google" and see what ideas other people have with similar food.
    Last week I had leftover homemade mango chutney that I'd made to take to a friends house and there was a lot left over. So in my search ( just searched "what to do with leftover mango chutney") I found out I could make a mango chutney cheese ball. There were many other ideas as well,  but I needed something that would take more then a teaspoon or two. I'm always looking for a idea to make my son when he comes to visit, so guess what he got? Yep, a mango chutney cheese ball! Then I froze the rest to be used at a later time.
     Or how about leftover meatloaf. You could make some mac and cheese put the extra meatloaf in it and it is now Beef A-Roni. Or then there is the tomato soup that is half left, so it is now turned into chili or add it to some spaghetti sauce. Then there is always those little bit of this and little bit of that. For me that becomes my lunch ( always love when I don't have to fix something).
     Don't let the word "leftover" scare you. If what you make doesn't work, that's okay. You may even surprise yourself and come up with a great flavor combination. Or why not let your children see what they could do with the leftovers. Don't be afraid to play with your food. A lot of great foods were created from mistakes!
      Here is a site to show some yummy food creations made out of someones mistake...

http://firstwefeast.com/eat/foods-invented-mistake/s/115186/

Monday Mention... Re-visit Food Traditions

 

          A while back I wrote a post http://whole-food-living.blogspot.com/2013/10/food-traditions-and-their-benefits.html  about making food traditions with your family ( that could be or include your cousins, nieces, nephews, sisters, friend etc.) so I thought in this New Year I would re-visit the idea. My children are getting older and sometimes what we once did is not possible anymore so we are starting to create different ones. Like my oldest son who is now married and expecting their first child, has come up the last couple years on Christmas morning and I've made us all a big breakfast. So that is fast becoming our tradition and as my granddaughter arrives I'm sure there will be more exciting and new ones that will be handed down. I've also started years ago, since my oldest son left the nest, cooking him a meal to take home on the days when he comes to visit through out the year.
          You don't have to be a person who loves to cook or even enjoys being in the kitchen. Don't let feeling like it has to be a " Martha Stewart" kind of thing hold you back.There is always "Google and Pinerest" to help with ideas and there are awesome things at the grocery store, specially shops, or even your farmers market that would work just fine. It's never to late to start and traditions are not only for the holidays. So do what makes you happy and with love and there can be no result other then it's "a good thing."

Sunday's Nourishment...

When I add a spoon of honey to my tea, I give thanks to a dozen bees for the work of their whole lives. When my finger sweeps the final drop of sweetness from the jar, I know we've enjoyed the nectar from over a million flowers. This is what honey is: the souls of flowers, a food to please the gods. Honeyeaters know that to have a joyful heart one must live life like the bees, sipping the sweet nectar from each moment as it blooms. And Life, like the world of honey, has its enchantments and stings....   ~Ingrid Goff-Maidoff, "The Honey Sutras"

Today is Sunday... let this be a day of rest if only for the mind. Make something simple for dinner or go and have someone serve you. Whatever you do let it bring joy and be nourishing for the mind as well as the body.

Saturday Supper...

 Bourbon Chicken

 http://www.food.com/recipe/bourbon-chicken-45809

(doesn't actually use bourbon)

be sure to read the reviews and comments on recipe site for ideas

Suggestion for Sides:

~ rice / noodles

~ fresh tossed salad

~ stir fry vegetables

Friday Food Facts...Calcium

 

 Calcium

... is a mineral found in many foods. The body needs calcium to maintain strong bones and teeth. The body also needs calcium for the muscles to move and for nerves to carry messages between the brain and other parts of the body. Calcium is used to help blood vessels move blood throughout the body and to help release hormones and enzymes that affect almost every function in the human body.

I like finding ways I can get more of my vitamins and minerals from natural sources when possible. Today I wanted share some sources for Calcium.

The most common are - milk, yogurt and cheese
~But if your like me - dairy free then you need to look elsewhere...
Kale, broccoli, Chinese Cabbage, spinach, okra, collard greens, almonds, sesame seeds, chia seeds, quinoa, oats, beans, canned salmon, dried figs,

Love ourselves back to health...

        Getting ourselves to a healthier place, starts with self-love. We cannot "will" ourselves better, it is with gentle and loving kindness towards ourselves that things will begin to shift. We don't need to go looking for the new diet that claims to have all the answers, we don't need to clear out the cabinets and buy all organic and healthy foods. The change and shift will happen, one moment, one choice at a time. Each day brings with it a new beginning, and if yesterday we were not so kind to ourselves, then the awareness will help us try again. Our health is not a destination, it is a life long process of loving and learning. A chance to offer self love through the food we choose and the food we give to others.
        Here are three steps to guide you along and as always, if they don't speak to you, use what does. Self-Love comes in many forms!
 
        First Step:
~ Bring awareness to the food your eating. Not by judging if it's good or bad for you, but enjoy - the color, the taste, the smell. Be aware, as you chew, without distractions, for one meal or one snack.

        Second Step:
~ Be thankful for the abundance of choices and places you are able to purchase food.

        Third Step
~ Remember when your cooking ( no matter what it is) to cook it with a loving intention.

This is a journey of a lifetime... journey with me as we explore how we can " Love ourselves back to health"