My name is Beth Marlow and I am a Certified Holisitic Nutritional Consultant and Herbologist...
as well as a Stage 2 Breast Cancer Survivor!

I am a true believer in the power of organic nutrition, and my life is proof of its potent results. 
My goal is to teach you how to obtain TRUE health for the first time in your life using the same methods I have used to overcome a deadly disease without pharmaceutical drugs or synthetic medicines!  In 2008, BC (before cancer!) I had been a "health nut" for 20 plus years.  I was busy living an active life as a Mother and career woman, I exercised 5-6 days per week, maintained a healthy weight, followed a low-fat diet... but suddenly in December of 2008, I was diagnosed with Stage 2 breast cancer!  As my seemingly "normal" life came to a screeching halt, I realized that not only was I not healthy...I may die!  How could this happen to me when I did not match any of the high-risk criteria for breast cancer, nor did I have any history of breast cancer in my family ?  Well, the answer shocked me, and I believe it will shock you too! Despite how "healthy" you think your current weight or lifestyle habits may be, do not be lulled into a false sense of security as I was.  My belief after researching and successfully recovering from my own cancer is that both THE CAUSE AND CURE of almost every disease and ailment lies in the same place...NUTRITION!  In order to defeat cancer, or any ailment, you MUST give your body the tools it needs to heal itself...and STOP giving it the things that are making it sick! If you will follow the Five Essential Principles I have outlined here, you will be well on your way to obtaining true, long-term health.   
You've heard the saying "knowledge is power"...
 well, you're about to get a HUGE DOSE OF POWER...Read On...!


Plan an Organic Dinner this Year!

Organic Sweet Potato Casserole with Meringue Topping
 (Sugar-Free,Gluten-Free):

 

• 2 1/2 pounds sweet potatoes (about 3-4 Large), peeled and cut into chunks
• 2 large organic eggs
• 1/4 cup Xylitol
• 1/4 teaspoon organic cinnamon
• 2 tablespoons Olive Oil or Organic Butter
• 1 cup organic almond milk
• 1 teaspoon organic pure vanilla extract
• 1/2 teaspoon sea salt
• 1/2 cup organic pineapple, chopped fine
• 1/2 cup chopped walnuts

Meringue Topping:
** 2 large pasteurized egg whites, at room temperature, 1/4 cup Xylitol

Preparation

1. Place sweet potatoes in a large saucepan with water & Bring to a boil. Reduce heat to a simmer and cook until tender, 10 to 15 minutes. Drain well and transfer to a food processor or beat until smooth.
2. Preheat oven to 350°F.
3. Whisk whole eggs, xylitol, cinnamon, oil, almond milk, vanilla and sea salt in a large bowl until smooth. Add the sweet potato; whisk until smooth. Stir in pineapple. Spread the mixture in the prepared baking dish. Cover with walnuts.
4. Bake the casserole until heated through and the edges are bubbling, 30 to 40 minutes. Set aside while you make the topping.
5. To prepare meringue topping--Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in xylitol in a slow, steady stream. Continue beating until stiff peaks form.
6. Spread the meringue over the casserole in an even layer. Broil until lightly browned.

Organic Sugar-Free Blueberry Bran Muffins 



2 cups wheat bran,1 cup oat bran
1 cup whole wheat flour or quinoa flour
2 tsp baking soda,1 tsp baking powder
1/4 tsp sea salt,2 tsp cinnamon
2 large organic eggs,2/3 cup almond milk
2/3 cup plain greek yogurt
1/2 cup organic olive oil or coconut oil
1/4 cup molasses or agave syrup
1/3 cup xylitol
1 teaspoon organic pure vanilla extract
 1 to 2 cups organic blueberries (to preference)
(1/2 cup chopped walnuts or almonds is optional)
**Heat the oven to 375°. Grease a standard size muffin pan or use paper liners.
*Combine the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, cinnamon and sea salt in a large bowl and set aside. Combine the eggs, milk, yogurt, oil, molasses/agave, and xylitol in a small bowl and mix well.
Pour wet ingredients into the dry ingredients and mix with a spatula until combined.
Generously fill the muffin cups with batter & Bake 20 to 25 minutes. Cool the muffins in the pan & serve.