Filed under: Diets , Worthy Wisdom It's not necessary to travel all the way to Tucson, Arizona or Lenox, Massachusetts for a little health enlightenment -- although I highly recommend it. Canyon Ranch professionals are not stingy with their health secrets. They offer a website for all to view, complete with all sorts of diet and fitness tips and and even an opportunity to sign up for an e-newsletter. In a binder I brought home from my trip to Tuscon in May, I've found even more resources, these specific to cooking. Take a look. Recommended Magazines Cooking Light (www.cookinglight.com) Eating Well (www.eatingwell.com) Fine Cooking, (www.finecooking.com) Recommended Cookbooks Canyon Ranch Cooks (1-800-726-8040) Canyon Ranch Cooklets (available at canyonranch.com)

• Salad & Appetizers
• Soups
• Fish & Seafood
• Poultry
• Vegetables & Vegetarian
• Desserts
• Mexican
• The LPGA Cooks with Canyon Ranch

The Greens Cookbook by Deborah Madison & Edward Espe Brown Jamie's Dinners by Jamie Oliver How to Cool Everything by Mark Bittman There you have it -- a good start for getting started on healthy and light cooking. Enjoy. Thanks, Canyon Ranch , for sharing your resources.

Filed under: Worthy Wisdom "What one thing did you learn at Canyon Ranch?" my dad asked me the other day. We hadn't yet fully discussed my April trip to this Arizona health and healing destination and so he wanted to know what I had absorbed during my four days in the desert. I couldn't possibly name just one lesson I'd learned. But I could sum up all of my lessons in one broad category. This is what I told him: I learned how to change my lifestyle. I learned how to change the way I live while at Canyon Ranch. I've since come to realize this is what most of us need to do to rid ourselves of our bad habits, our unhealthy ruts. There's nothing temporary about getting healthy. It's takes a lifetime commitment. I lacked commitment before Canyon Ranch. I have commitment now. I'm committed to eating right, exercising, minimizing stress, processing my anxiety, focusing on family, prioritizing, and so much more -- all because of cancer and what I learned at Canyon Ranch. To borrow from my Canyon Ranch life lessons, click here and take a look at my Worthy Wisdom series. You'll find 17 posts here -- and as you read them, you'll see how I couldn't possibly name just one thing I learned. Thanks Canyon Ranch for the the education of a lifetime.

Filed under: Diets , Worthy Wisdom Ever heard that the white stuff we eat is not so healthy? I've heard it, time and time again. I was reminded of this fact while at Canyon Ranch in Tucson, Arizona this past April. My Ranch nutritionist confirmed it. And the foods I ate while at this health and healing institute derived from the whole wheat, whole grain, whole goodness family. There wasn't a slice of white bread in sight. No white pasta either. Or white rice. I did have a white baked potato one night for dinner -- but it was the smallest white baked potato I'd ever seen. It's not so hard to transition from white to non-white. Just search your grocery store aisles for the healthier alternatives -- and buy them. Or make your own varieties of nutritious stuff. Like whole-wheat pizza crust. Remember when I wrote about eating pizza once a week ? Instead of ordering it, why not make your own? Here's how you might start: Whole-Wheat Pizza Crust Makes six pizza crusts, each containing 175 calories, 36 gm. carbohydrate, 1 gm. fat, 0 mg. cholesterol, 6 gm. protein, 150 mg. sodium, and 4 gm. fiber Ingredients 1 cup water 1/2 teaspoon dry active yeast 1/2 teaspoon sugar 1/2 teaspoon salt 3/4 teaspoon olive oil 1 cup whole-wheat flour 1 cup all-purpose flour 1. Mix water, yeast, sugar, salt, and olive oil in large mixing bowl. With an electric mixer with a dough hook, add flour slowly and mix on medium low until dough separates from the sides of the bowl. Add more flour if too sticky. You can also mix by hand, then turn out on a floured board and knead until dough is smooth and elastic. 2. Form into a round ball and place in a medium bowl lightly coated with olive oil. Cover and let sit in a warm place for one hour. 3. Preheat oven to 400 degrees. Lightly coat baking sheet with olive oil. 4. Punch down dough and lightly knead for 30 seconds. Divide into six three-inch balls. Lightly flour a flat surface and roll out dough to six-inch rounds, flouring lightly to keep rolling pin from sticking to balls. 5. Place crusts on a greased baking sheet and add toppings. Place in oven for 10 minutes or until crust is golden.

Filed under: All Cancers , Environment , Diets , Stress Reduction , Exercise , Nutrition , Vitamins and nutrients , Worthy Wisdom

Filed under: All Cancers , Environment , Diets , Stress Reduction , Exercise , Nutrition , Services , Sunday Seven

Filed under: Colon and Rectal Cancer , Celebrity cancer diagnosis , Daily news , Celebrity news He is known as the man behind the voice of Charlie on the television and film versions of Charlie's Angels and for his patriarch character Blake Carrington on the television show Dynasty. He is actor John Forsythe and at the age of 88, he is battling colon cancer. Forsythe was diagnosed with the disease on September 28, received treatment this past week, and is now recovering in a Los Angeles hospital. He is in good spirits and hopes to return home this weekend -- to the ranch he shares with his wife Nicole Carter. This is the second recent cancer diagnosis for the Charlie's Angels cast. Actress Farrah Fawcett revealed on October 6 that she too is battling cancer. Read     Permalink     Email this     Linking Blogs     Comments