Serves 6 Ingredients for Pie Crust: 2 tbsp quinoa flour ⅓ cup millet flour ⅔ cup spelt flour, plus more for dusting* 1 tsp baking powder ½ tsp salt 4 tbsp butter** or ghee, chilled 4-5 tbsp ice water *Spelt flour is an Avoid for type O non-secretor, substitute brown rice flour. **Butter is an Avoid for types A and AB secretors and non-secretors. Base Ingredients for the Filling: 2 tsp olive oil 1 shallot, diced 4 cups baby spinach 2 cups broccoli, or broccolini, florets 1 cup feta cheese* 2 large eggs ⅓ cup vegetable stock 2 tbsp fresh thyme Sea salt, to taste *Feta is an Avoid for type O non-secretors, substitutions below. To prepare the crust: Place flours, baking powder and salt in a bowl. Cut the cold ghee or butter into small pieces and add to flour and mix until flour resembles coarse cornmeal. Small pieces of ghee/butter should still be visible. Add cold water 1 tablespoon at a time, gently mixing after each addition, until mixture forms a dough. You may want to shape the dough into a ball, wrap in plastic film and refrigerate for an hour before kneading into your pie mould. Roll dough out on a flat surface until it reaches 12 inches in diameter and is approximately ⅛ inch thick. Place dough into a 9 inch pie plate, gently press into the pan, and pinch edges between two fingers to create crimped edges. Preheat oven to 375, then Par-bake the dough for 15 minutes. To prepare the filling: Heat olive oil in a large skillet over medium heat. Sauté spinach, broccoli and shallot for about 4 minutes, until vegetables are tender. Remove from the heat and transfer into a large bowl, toss with choice of cheese and set aside to let cool. In a separate bowl, whisk eggs, stock, thyme and salt. Pour over cooled vegetables and mix to combine. Pour filling in par-baked pie crust, and bake 30 minutes, or until filling is firm. Serve warm, let cool or refrigerate until cold. Right 4 All Types Alternatives: If you wish to add a variety of fillings to this pie, we recommend these: Vegetables: Zucchini Asparagus Kale Onions Portobello mushrooms Green peas Cheeses: Pecorino Romanian urda Goat cheese Mozzarella* *Mozzarella is an Avoid for Type O non-secretor.

Mouthwash destroys bacteria in your mouth that can contribute to the growth of cavities and other dental diseases. Unfortunately, mouthwash kills all types of bacteria, including the beneficial ones that help produce nitric oxide. Special bacteria in the mouth convert nitrate to nitric oxide. In fact, humans cannot produce nitric oxide from nitrate without these bacteria. Research has shown that mouthwash kills the oral bacteria needed to produce nitric oxide for up to 12 hours. This leads to a decrease in nitric oxide production and, in some instances, an increase in blood pressure. Nitric oxide (not nitrogen oxide or nitrous oxide) is produced by nearly every type of cell in the human body and one of the most important molecules for blood vessel health. L Arginine is a precursor for nitric oxide. It's a vasodilator, meaning it relaxes the inner muscles of your blood vessels, causing the vessels to widen. In this way, nitric oxide increases blood flow and lowers blood pressure. The detrimental effects of mouthwash on nitric oxide production may even contribute to the development of diabetes, which is characterized by malfunctions in insulin production or action. This is because nitric oxide also regulates insulin, which helps cells utilize the energy obtained from food after it’s digested. Without nitric oxide, insulin cannot work properly. One study found that people who used mouthwash at least twice daily were 65% more likely to develop diabetes than those who never used mouthwash. Therefore, to maintain adequate nitric oxide production, it’s best to use mouthwash sparingly.

Phosphatidylcholine is a chemical contained in eggs, soybeans, mustard, sunflower, and other foods. It is found naturally in the body in all cells. Phosphatidylcholine is also a source of choline in the body. Phosphatidylcholine is used for ulcerative colitis. There is some scientific research that supports this use. The body makes a chemical called acetylcholine from phosphatidylcholine. Acetylcholine is important for memory and other functions in the body. Phosphatidylcholine might help to protect the wall of the large intestine in people with a type of inflammatory bowel disease (ulcerative colitis). It is widely acknowledged that egg yolk lecithin has a good effect on mopping up free radicals and anti-aging capabilities. Regular dietary supplementation of phospholipids can facilitate the growth and development of an infant's brain. The metabolism of phosphatidylcholine in brain tissue could diminish cognitive decline and biological damage to the brain. The supplementation of egg phosphatidylcholine to mice with dementia increased brain acetylcholine concentration and improved memory. Choline promotes the function of lowering blood lipid and cholesterol levels, preventing cardiovascular disease, and inhibiting obesity has been illuminated in research as well.