The ABCDEs of Skin Cancer

It’s officially summer time now and everyone’s much more likely to pop out into the lovely summer sunshine.

Of course, you need the sun for Vitamin D (and it feels SO good!), but you also have to be aware of what happens when you get scorched — it can lead to skin cancer.

The good news is that skin cancer has a very high incidence, but a very low mortality. That’s because you can detect the melanomas very easily.

The graphic below from the American Melanoma Foundation provides a great guide to what is, and is not, cancerous based on visual inspection. Below this, find the self-examination guide

If any blemishes or moles on your skin meet ANY of these criteria, please please please go see a dermatologist. Plus, a sudden or continuous change in the appearance of a mole is also a sign that you should see your doctor.


A for Asymmetry
One half is different than the other half.

B for Border Irregularity
The edges are notched, uneven, or blurred.

C for Color
The color is uneven. Shades of brown, tan,
and black are present.

D for Diameter
Diameter is greater than 6 millimeters.

E for Evolving

When the mole changes over time.





Other Warning Signs:
• The appearance of a new bump or nodule
• Color spreads into surrounding skin
• redness or swelling beyond the mole
• pain
• tenderness
• itching
• bleeding
• oozing
• scaly appearance

Traditional Gazpacho For Summer



You’ll Need

  • 2 garlic cloves, chopped
  • 6 large tomatoes
  • 1 large onion
  • 1 green pepper
  • 2 small cucumbers
  • ½ cup olive oil
  • 1/3 cup lemon juice
  • 3 cups tomato juice
  • Salt
  • Cayenne pepper


  • Peel the tomatoes and blend with the garlic in a blender.
  • Add 1/4 of the green pepper, 1/4 of the onion, and 1/2 of the cucumber.
  • Chill.
  • Chop remaining vegetables and put in separate serving dishes in the refrigerator.
  • Put tomato juice in refrigerator.
  • Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice.
  • Add to blender mixture.
  • Ladle into soup dishes.
  • Pass chopped vegetables and a dish of croutons as garnish.

Cantaloupe Soup

The vitamin A in cantaloupe is a super cancer fighter. Try this soup as an ender to a meal.

 You’ll Need

  • 1 cantaloupe
  • 1 orange
  • ½ cup whipping cram
  • 1 teaspoon sugar
  • A pinch of salt


  • Cut the cantaloupe into quarters; remove the seeds and outer rind.
  • Next, cut the cantaloupe into small pieces.
  • In blender or food processor, process the cantaloupe until smooth; transfer to a bowl.
  • Grate the rind from the orange and reserve it for garnish.
  • Squeeze juice from orange; add to the bowl along with the cream, sugar, salt and ginger.
  • Cover and refrigerate for at least 4 hours or until chilled.
  • Sprinkle with the grated orange rinds.

Will Clower Articles

Growing Gazpacho

Growing Gazpacho

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Gazpacho = Brilliant Flavor + Amazing Health Benefits

Summer is perfect for the newest foodie ideal currently returning to our culture of health – that we take ownership over our own health through foods grown close to home. This “farm to table” concept already has a media presence: US News and World Report reported the number one consumer trend to be vegetable gardening, and the mantra to “eat local” is even finding its way into conventional grocery stores.

A perfect everyday example for our own personal farm to table experience is to grow our own gazpacho. In case you don’t know, gazpacho is a cool summer soup, which is basically a delicious liquid salad of Andalusian (Spanish) origins. The ancient version of this soup included only stale bread, garlic, olive oil, and vinegar (the tomato base came later … about 400 years ago), and served as an everyday poor man’s food made of common garden staples and leftover bread.
Today though, gazpacho still includes bread and garlic, olive oil and vinegar, but a garden of gracious flavors have since been added: tomatoes, cucumbers, and bell peppers at the very least. Obviously, the best gazpacho on planet Earth will come from the vegetables we grow with our own hands, in our own earth, in our own gardens.
So, how can we do that?
Getting the ingredients: Finding good quality vegetable plants is just like finding good quality vegetables themselves. You can get them from large retail outlets that have gardening sections, but the best quality will be found at your local farmers’ markets. Big retail locations, like conventional grocery stores, purchase in the massive quantities that basically “dumbs down” the quality to the lowest common denominator. They’re not bad, but certainly not the best.
A better source of vegetable plants comes from the farmers themselves. The advantage of purchasing your plants directly from them is that you can get the heirloom varieties that have not been bred and cross-bred and cross-cross-bred, just to produce some uniform trait and homogenized flavor. That’s how to get a tomato that has not yet been turned into a widget.
Few items are easier to grow than the basic three vegetables in gazpacho – tomatoes, bell peppers, and cucumbers – with just a couple of pointers to remember. 
Planting Your Gazpacho:All of these vegetables grow wonderfully in porch pots or in an outdoor bed, and each requires the same basic conditions: plenty of sun along with well drained, moist earth beneath them. When you’re ready to plant your ingredients, first turn some organic compost (found in any garden section) and mulch (such as wood chips or bark) into the soil. Then set the plants about two feet apart from each other.
Growing Your Gazpacho:Tomatoes need to be tied to a stake or set inside a wire cage to keep the heavy fruit from pulling its limbs to the ground. Cucumbers are vines and will run either along the ground or up a trellis (if you need to conserve space). Peppers are small bushes, and so can stand alone. But all of these succulent plants love their sun and love their water, so make sure the soil stays moist, by just giving them a drink each day. Harvest your fruit as it ripens, and set on the kitchen counter. It’s really that easy.
Preparing Your Gazpacho:This amazing soup is as easy to throw together as it is delicious to eat. From your gazpacho garden, you’ll need 4 large ripe tomatoes, 1 red bell pepper, and 2 cucumbers. Then, to spice it up, you’ll also need 1 clove of garlic (minced), about 2 Tbsp each of minced basil and rosemary, 3 Tbsp lime juice, some Tobasco, salt and pepper to taste.
First, score the skins of the tomatoes and put them in a pot of boiling water for about 15 seconds or so. Pull them out, slide the skins off, cut into quarters to remove the seeds, and then coarsely chop. You’ll also chop the bell pepper and peeled cucumber. Soak 2-3 slices of stale bread in water for a couple of minutes, and then squeeze out the excess.
Put the bread and chopped vegetables in a food processor with 2 cloves of chopped garlic and 2 tablespoons of red wine vinegar. If you like your gazpacho with more body, keep out a handful of the veggies, mince them, and add back to the soup at the end. Otherwise, puree the entre mixture until smooth. Leave the machine running and slowly add 2 cups of tomato juice along with 1 ½ cups of organic stock (organic vegetable, chicken, or beef), and ½ cup of olive oil.
Salt and pepper to taste, and refrigerate for a couple of hours or overnight. The flavors will marry and improve over time, so taste for the salt, pepper, and vinegar after a while. You can thin this soup, if you like it more brothy, with stock.
Eating the gazpacho: At the end of a hot summer day, you’ll welcome the crisp coolness of this refreshing meal, especially when you’re eating it outside. Plus, you made this delicious dinner for yourself without ever turning on the stove! To make your gazpacho a complete meal, head out to your porch and start with a little ripened melon, rolled prosciutto, a few olives, and a crisp white wine of your choosing.
The gazpacho itself can then be served, garnished with a drizzle of your best olive oil, or even sour cream, to your tastes. Be sure to sample the aroma as you taste, and include a lighter red wine with this course. You want this portion of the meal last as long as possible, so don’t rush through it.
Finish with a few slices of well aged cheddar and dried cherries to cap the perfect end to the perfect summer meal. Take enough time with your gracious gazpacho evening to recognize what you’ve accomplished by putting nutritious food on your table, with your own hands.
Now relax, exhale, and let yourself enjoy the ebbing day.

 For more information: Click here to visit Will Clower’s website.

Cool Yogurt Soup


You’ll Need
3 medium cucumbers
6 cups yogurt
2 Tablespoons white vinegar
1 Tablespoon olive oil
3 garlic cloves, minced
1 Tablespoon chopped mint
1 ½ teaspoons chopped dill


Peel cucumbers and slice lengthwise into halves.
Scoop out seeds from each half with spoon.
Coarsely grate cucumbers to measure about 3 cups.
Place yogurt in deep bowl and whisk or stir until completely smooth.
Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill.
Season to taste with salt.
Refrigerate soup 2 hours or until thoroughly chilled.

Makes 2 to 2 1/2 quarts

Summer’s New Miracle Drug!!

This summer, an incredible new drug has burst onto the market, representing a true miracle of modern nutrition science. Reports across a broad array of research journals confirm this wonder pill’s absolutely stunning health benefits with only minimal, quite acceptable, side effects.

Among its lengthy list of benefits, it slows aging. Experiments reported in the journal Nutritional Neuroscience have shown decreases in the common age-related declines in cognitive function. This is thought to occur because the incredible molecules packed into this single capsule defeat the cell damaging, DNA blasting “free radicals,” by providing the richest source of anti-oxidants known.

In fact, this chemical cocktail scored better than 40 fruits and vegetables in a recent study in the Journal of Agricultural Food Chemistry, which measured the ability of molecules to absorb these dangerous oxygen radicals.

As if feeling younger weren’t enough, biochemistry studies by the Agricultural Research Service revealed that this single pill actually decreases the growth of cervical and breast cancer cells! Bolstering its dramatic health qualities, its producer has also added resveratrol, a potent anti-cancer agent. Epidemiologic and clinical studies consistently show that resveratrol may reduced cardiovascular disease, lower total cholesterol, and LDL cholesterol.

This one incredible drug is also an anti-platelet and anti-ischemic that improves the blood flow. Researchers speculate that this may occur in part through its unique ability, recently reported in the Journal of Nutrition, to increase the flexibility of your arteries.

Moreover, European research teams have shown how it improves night vision, and the New England Journal of Medicine reported that it even inhibits the bacteria that cause bladder infections! In addition to its impressively packed cache of antioxidants, anthocyanosides, bacterial inhibitors, vitamins A and C, carotenoids, and folic acid, there’s even dietary fiber added.

With such a stockpile of chemicals loaded into a single pill, one might raise concerns of unwanted chemical cross-reactivity. But no evidence has been produced to suggest that this is the case. The consumer has even more reason to cheer at its extraordinarily low price — a single dose costing mere pennies. And, in a truly novel innovation in drug delivery technology, the entire package comes with a pleasant sweetened taste, amply moistened and chewable to be safe for children.

Given these astounding results, the FDA has no hesitations in allowing this wonder drug access to mass consumption, and it’s now available over the counter, without a prescription, in the US and Canada.

You may even recognize its generic brand name: The Blueberry. Ask your doctor for details.

Road Food

Summer’s in full swing now and we’ll all be out on the road at some point soon. You may be used to it if you travel for your job but, for most people, living in and out of hotels and eating away from home for every meal can kick you right out of your normal routine.

Gas station food is horrible and fast food chains are little better. Given this enormous opportunity to eat bad, how can you still be healthy when you’re traveling? Should you just confine yourself to a kitchen bubble and only eat the foods your prepare there? Of course not!

Eating food on the road doesn’t have to be a descent into trans fat fast foods. You really can eat well with these easy techniques that help you make the right choices.


I often wonder when people from other countries are served our distorted portions, if think they’ve mistakenly asked for the “family style option”.

The real problem on the road is that you have no home to go back to, and so you can feel like you need to eat it all to make it worth the money.

A great strategy to deal with the road-food portion control issue is to bring a travel cooler with you.

When your entrée is served estimate the amount you would normally have for a lunch portion, set that into your cooler, and then go on with your meal.

Then you place the container in your car until you are able transfer it to the refrigerator at the hotel you are staying. Your next meal is ready — and already paid for!

But some people know they’ll graze it away between meals because it’s in their room or car. If this is you, ask the waiters to serve the lunch portion for dinner. I’ve known people who order the child’s plate for themselves because that’s all they really wanted.

And always make it a habit to leave what you could not finish on the plate.

Here’s the rule: Waste it or waist it.


When you do pull in somewhere to eat, choose restaurants that use primarily whole foods and prepare their food onsite. Shoot for options that you think will have PATH-friendly foods.

It can be so tempting, but limit the fast food you eat (limit them to zero if possible).

If you do need a quick lunch, grocery stores are wonderful for this.

For example, I might go into a store and buy an avocado, some freshly baked bread, some cheese and a tomato. Then I can find a nice spot, preferably outside, to sit and make a sandwich.

Along with the sandwich you can get any of their summer fruits. Grapes are a perfect to-go food for the car, as are apples.

Don’t forget to pack a basic utensils (if you’re flying make sure to check-in your pocketknife so you’re not mugged at the metal detector). That way, every time I grab something at the grocery store I’m ready to eat.

You could even bring a spice mixture with you from home so you’re ready to jazz up anything!

Here’s a perfect lunch idea. First scope out a picnic table for your lunch, go into the store and buy a can of tuna in water, mix it up with your spices, top it with tomato and cheese, and you are so ready to eat.

Finish your meal with a good chocolate or a nice coffee. And again all these foods can be purchased right at the grocery store.

You can also find salad bars, nuts, and dried fruit in most grocery stores.

Don’t forget to bring baggies with you to store leftovers This definitely helps control portion sizes.

If you’re staying in an area for a long period of time, book a room with a kitchenette. This allows you to you prepare at least some your meals in-house. At the very least, it allows you to eat a decent breakfast, and bring back restaurant leftovers for easy quick lunches when you need them.

Car Trips

If you’re traveling with the family on an extended road trip, you’re going to be in the car for quite some time. In this case, make sure to plan your meals so you’re not tempted to stop for the quickie meal deal along the way.

Your alternative, if you do need to eat on the road, is a restaurant like Cracker Barrel. They have PATH-friendly, normal foods like beans, fish, corn, potatoes, and the like. (Their portions are still large, so split the plate whenever you can, or get appetizers for the table to share.)

Bagel shops and bakeries like Panera that make their products fresh each day are also good. Just make sure the bagels are not enormous. If they are just split them among the kids.

Another great idea is to have a cooler packed and picnics planned. This gets you out of the car and into the open summer air. Rest stops have them, and you can stretch your legs or play Frisbee with the kids, and then enjoy a nice picnic lunch.

If you will be stopping at a hotel, try to get one with a pool.

The Good Side

You always hear how horrid it is to eat on the road (and it really is!), but don’t forget that there’s a good side too.

For example, if you’re traveling to Louisiana, sample the real jambalaya or crawfish etouffee. Do it! Try the Texas barbeque, Maine lobster, or San Francisco sour dough.

When you eat in control, of course, you can have the most delicious regional foods we have to offer, and it won’t harm your weight or health.

Yes, eat out. But also focus on quality over quantity. Don’t think “I’m on vacation so I’m going to blow it out and eat a cow”. Rather, your vacation splurge should be “I’m on vacation so I’m going to blow it out and order the most incredible dish I can find and make the moaning last as long as possible!”

The key is to think of your meal as “serial tasting”, not as a free-for-all eating frenzy. Focus on the flavor, not the pounds per dollar plopped on your plate.

When you’re on vacation, more than any other time, you finally have the chance to sit and relax at your meal. Don’t waist this chance to enjoy it.

Remember you signed up for some rest and relaxation!!