• Leukemia involves abnormal growth of blood cells in the bone marrow.
• Lymphoma disrupts the lymphatic system, especially the B cells and T cells responsible for immunity.

According to the American Cancer Society, lymphoma cases have been on the rise, with men experiencing higher rates than women. Survival outcomes differ greatly depending on the cancer type and its progression, ranging from one year to five or more. The question remains: what has fueled this increase over the past twenty years?
Research has identified several likely contributors, including environmental toxins, pesticide exposure, reduced immune resilience, and evolving lifestyle patterns. Alarmingly, there’s also been a steady uptick in childhood cancers, particularly acute lymphoblastic leukemia (ALL), with incidence rates climbing about 1% per year in developed countries.
A fascinating theory proposed by scientist Mel Greaves the “delayed infection” hypothesis suggests that children who encounter fewer infections during infancy may have undertrained immune systems, potentially increasing their risk for ALL. In essence, minor childhood illnesses help develop strong immunity, highlighting the importance of normal exposure to germs in early life.
Lifestyle, Environment & Diet: Key Prevention Strategies
Environmental influences are major factors in cancer risk. Prioritizing fresh air, regular movement, restorative sleep, and stress management enhances immune function. Diet also plays a powerful preventive role. A British Medical Journal study found that vegetarians are 12% less likely to develop cancer, and for blood cancers like leukemia and lymphoma, the risk drops by an impressive 45%.
Transitioning to a whole-food, plant-based diet, exercising regularly, and practicing mindfulness can significantly reduce your risk of chronic illness, boost immunity, and help your body recover from infections.
World Patient Safety Day & Schooltime Eye Health
With the start of a new school year, September is also the perfect time to highlight eye health and vision safety. Many children are diagnosed with visual problems each year, often linked to increased screen time, which can result in eye strain, headaches, and higher rates of nearsightedness.
Over a century ago, Dr. William H. Bates developed natural methods to support eyesight, such as using Snellen charts in classrooms and promoting simple relaxation techniques like palming, swinging, blinking, and spending time outdoors. Teachers reported that students who practiced these methods felt calmer and more focused, with improvements in vision and memory.
The Importance of Outdoor Play and Movement
Outdoor activity is more than just fun for kids, it’s essential for healthy eyes. Exposure to natural light and focusing on distant objects helps maintain flexible vision, while sports and play benefit both the eyes and brain. Encouraging children to spend time outside and joining them in activities like a simple game of catch can be both enjoyable and beneficial for eye health.
Everyday Eye Care Tips

1. Use the 20-8-2 Rule: Every 20 minutes, stand for 8 minutes, then move for 2 minutes.
2. Blink often and rest your eyes: Avoid staring and close your eyes periodically.
3. Get 30–60 minutes of outdoor time daily: Natural light and distance viewing help maintain vision health.
4. Wear protective eyewear: Use quality glasses for sports to prevent injuries.
5. Eat for your eyes: Include colorful produce like carrots, peppers, sweet potatoes, and leafy greens, plus vitamins A, C, E, and antioxidants like lutein and zeaxanthin.

This September, let’s remember the power of prevention. By supporting our immune system, making nutritious food choices, getting outdoors, and practicing regular eye care, we can nurture lifelong wellness for ourselves and our loved ones.

Ingredients

• 2 medium butternut squash 
• ¾ cup quinoa
• 1 ½ cups vegetable broth
•  6 cups of lightly packed kale 
• 2 cloves minced garlic 
• 1 teaspoon dried oregano
• ½ teaspoon ground pepper
• 1 can of chickpeas rinsed and drained 
• Zest of 1 orange
• 1 tablespoon of fresh orange juice 
• ⅓ cup dried cherries

Instructions

• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Bake 45-55 minutes, just until the squash is tender. Remove from the oven and cool. Reduce the oven temperature to 375 degrees.
• While the squash is baking, place the broth in a small saucepan and bring it to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
• In a large skillet add 1 tablespoon of water, kale and cook until wilted for about 4 minutes, then reduce the heat to medium low. Add garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until it is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cherries.
• Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Mix the flesh with kale quinoa and filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, for about 10 additional minutes. 

Apple Crisp

Ingredients

• 6 apples of any kind
• 1 tablespoon lemon juice
• 2 tablespoons of maple or date syrup
• 2 tablespoon cornstarch
• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg

Topping

• 1 cup old fashioned oats
• 1 cup of oat flour
• ¼ teaspoon ground cloves
• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup maple/date syrup

Instructions

• Preheat the oven to 350°.
• Slice the apples. Place the apple slices in a large mixing bowl.
• Add lemon juice, maple syrup, cornstarch, cinnamon, cloves, nutmeg and mix until well combined.
• Pour the apple slices into a 9″ x 13″ baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes.
• While the apples are baking, prepare the topping.
• In a medium mixing bowl, combine the oats, oat flour, cinnamon, cloves, nutmeg and mix well. Stir in the maple syrup and set aside.
• After 30 minutes, take the apples out of the oven and remove the aluminum foil. Using your fingers to break up any clumps, spread the oat crumble on top of the apples. Make sure there aren’t any large pieces.
• Bake uncovered for 25 minutes. Take the crisp out of the oven and rest for 5-10 minutes before serving. Feel free to add some vegan whipped cream or ice cream on top.
• Store in an airtight container in the fridge for up to 4 days.

August gently closes the chapter of summer and opens the door to a new academic year. As children and students prepare for school, it’s a perfect moment to bring attention to eye health. That’s why August is recognized as Children’s Eye Health and Safety Month, also known as National Eye Exam Awareness Month. This observance encourages families and educators to prioritize early detection, comprehensive eye exams, and simple steps to prevent eye injuries before the school year begins.
Cataract Awareness Month
August also highlights cataract awareness. Cataracts remain the leading cause of blindness worldwide. They occur when the eye’s lens becomes cloudy, causing blurred vision and glare that cannot be corrected with glasses or contact lenses. Fortunately, cataracts can be removed surgically and replaced with a clear artificial lens.
While aging is the most common factor, lifestyle and health play a meaningful role. Over time, the proteins in the lens break down more slowly, making the lens thicker and less flexible. But research shows that diet and overall health strongly influence cataract risk. Factors that increase risk include:

• Diabetes
• Smoking
• Higher BMI
• Long-term steroid use
• Diets high in alcohol and processed foods
• Chronic dehydration

On the other hand, people who eat more fruits, vegetables, and whole grains tend to have a significantly lower risk of developing cataracts.
Sunlight & Eye Protection
Bright summer days remind us to protect our eyes especially at the beach, on the water, or in the mountains. As an ophthalmologist, I was trained to recommend sunglasses for UV protection, and it’s true that we should avoid looking directly at the sun. Yet our eyes, like the rest of our body, benefit from natural light and a healthy dose of Vitamin D. Balance is key.
Exercise & Eyesight
Vision supports everything we do: from sports and movement to communication and daily tasks. Because the eyes are part of both the brain and the body, anything that improves overall health also supports healthy vision.
Regular exercise:

• Enhances circulation
• Reduces stress
• Supports healthy blood pressure and cholesterol
• Improves blood flow to the optic nerve and retina
• Helps nourish eye cells with oxygen and nutrients

Staying active can positively influence common eye conditions such as cataracts, glaucoma, and macular degeneration.
Exercise + Diet: A Powerful Partnership
A strong exercise routine works best when paired with a nourishing diet. Research from Dr. Neal Barnard and Dr. James Loomis (Physicians Committee for Responsible Medicine) shows that a whole-food, plant-based (WFPB) diet significantly improves cardiovascular health and recovery time for endurance athletes.
Even highly trained athletes can develop heart disease, one study found that 44% of endurance cyclists and runners had coronary plaque. A WFPB diet helps:

• Reverse plaque
• Lower blood pressure and cholesterol
• Reduce inflammation
• Improve blood viscosity (allowing more oxygen to reach muscles)
• Enhance arterial flexibility and blood flow
• Support faster recovery

Plant-based diets are naturally rich in antioxidants, which help neutralize free radicals that contribute to muscle fatigue and slower recovery. They are also lower in fat and higher in fiber, helping reduce body fat and improve aerobic capacity.
Protein: Clearing Up the Myth
Protein is essential, but athletes do not need large amounts of animal protein to perform well. Carbohydrates are the body’s preferred energy source for all physical activity, including high-intensity and endurance exercise.
Athletes generally need about 15% of their calories from protein, if total calorie intake is sufficient. Diets overly focused on animal protein can increase the risk of type 2 diabetes, coronary artery disease, and certain cancers.
Plant-based athletes often enjoy:

• Better endurance
• More lean muscle mass
• Faster recovery
• Lower risk of chronic disease

The Bottom Line
A lifestyle that combines regular exercise, a predominantly plant-based diet, and routine eye exams creates a strong foundation for long-term health. These simple habits support not only your vision but your overall well-being helping you move through life with clarity, strength, and vitality.

  Ingredients:

• 1 cup diced onion
• 4-5 cloves minced garlic
• 5-6 cups of vegetable stock
• 5 cups of corn kernels (fresh or frozen)
• 3 cups of diced potato
• 1 cup diced red bell pepper
• 1 tsp chopped parsley
• 1 tsp chopped thyme
• Sea salt & black pepper

Instructions:

• In a large pot, cook onion, garlic, and 1 ½ cups vegetable stock covered over high heat until boiling, then simmer on low for 10 minutes until the onion is translucent.
• Add corn, potato, and 4 ½ cups stock; boil, then simmer until potatoes are soft (10–15 min).
• Blend half the soup until smooth and return to pot. Add up to 1 cup more stock as needed for consistency.
• Add bell pepper, parsley, and thyme; simmer for 10 minutes until flavors blend and peppers are tender.
•  Season to taste and serve hot.
• Store in an airtight container in the fridge (4–5 days) or freeze (up to 1 month).

Mini chocolate cheesecakes

Crust

1/2 cup pitted dates (3-4 soft Medjool dates)
11/3 cup crushed walnuts
½ teaspoon vanilla powder

Filling
2 cups of soaked cashews
1 cup of pitted dates
½ cup raw cacao
1/3 cups plant milk of your choice or water
1/3 cup date syrup
1/3 cup peanut powder

Instructions:

1. Blend the crust ingredients in a small blender or food processor until mixture is a consistent texture.
2. Press mixture into the bottom of muffin pan inside of each of 12 openings on 1/4 of a depth.
3. Blend the filling ingredients in a blender until the mixture is smooth.
4. Pour on top of individual crust layers of a muffin pan and smooth the surfaces.
5. Freeze in a muffin pan for 3-4 hours until solid.
6. Thaw for 15 minutes before serving.
7. Can be stored in the freezer until use or in the fridge in an airtight container for about a week. 

Summer Heat, Hydration & Your Body
July is often the hottest and most active month of the year. During long trips, outdoor sports, and time in the sun, dehydration happens quickly. Staying hydrated is essential for your energy, clarity, and overall health.
Two helpful hydration guidelines:

• Drink eight 8‑oz glasses of water daily (about 2 liters).
• Or drink half your body weight in ounces (e.g., 160 lbs. → 80 oz/day).

Water makes up nearly 70% of the body and 73% of the brain, supporting temperature regulation, nutrient transport, and waste removal. When dehydrated, we may feel sleepy, sluggish, unfocused, or develop headaches.
Dry Eye Awareness Month — July
July is Dry Eye Awareness Month, a perfect time to care for your eyes in the summer heat.
Why Dry Eyes Happen
Dehydration, air conditioning, wind, sun exposure, and long hours on digital devices all reduce moisture on the eye surface. Symptoms include:

• Burning or stinging
• Scratchiness
• Redness
• Tired appearance
• Excess tearing (a reflex response to dryness)

Natural Relief
Lubricating drops help temporarily, but simple habits address the root cause:

• Blink more often — try 30 quick blinks several times a day.
• Rest your eyes outdoors in gentle natural light.
• Stay hydrated to support tear production.
• Support tear glands – lacrimal glands make tears; meibomian glands make the oily layer that prevents evaporation.

Severe dryness can lead to corneal ulcers, so awareness and prevention are essential especially this month.
World Drowning Prevention Day — July 25, 2026
As many families enjoy swimming, lakes, beaches, and pools in July, World Drowning Prevention Day reminds us of simple, life‑saving precautions.
Key Safety Tips

• Never swim alone; always supervise children.
• Use life jackets in open water or when boating.
• Avoid swimming when overheated or dehydrated.
• Take breaks in the shade and drink water regularly.
• Learn basic water safety and CPR.

Hydration also plays a role in water safety, it helps maintain alertness, coordination, and good judgment while swimming.
Cataracts & Dehydration
Studies show dehydration contributes to cataract development. Cataracts occur when the lens becomes cloudy, dense, and less flexible. Age‑related cataracts often appear in the 50s and 60s, when people tend to drink less water and thirst signals weaken. Staying hydrated supports lens clarity and healthy accommodation.
Circulation, Eye Blood Supply & Heat
When dehydrated, blood becomes thicker, and circulation slows including to the eyes. In severe heat stroke, blurred vision may appear along with dizziness, weakness, headache, and muscle aches. Hydration protects both your body and your vision.
Staying Alert to Your Water Needs
Thirst and hunger can feel similar, making hydration tricky. A simple approach: Aim for 2 liters (64 ounces) of water daily.
Helpful habits:

• Keep a water bottle nearby and refill it often.
• Choose unsweetened, nonalcoholic beverages (alcohol and caffeine dehydrate).
• Eat water‑rich foods- fruits and vegetables provide about 2 cups of water daily.

Hydration supports your heart, brain, eyes, muscles, and overall vitality.
Natural Vision Improvement Summer Class
I continue to lead natural vision improvement classes. After starting to practice it myself, I no longer need distance or reading glasses. My medical training in Ophthalmology and experience in health counseling allow me to help people improve their vision naturally.

• 4 corn tortillas
• ½ (14-ounce) package extra-firm silken tofu, drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 pinch cayenne pepper (or any red pepper)
• 1 can of red beans
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 cup salsa
• 1 cup shredded lettuce
• 2 green onions (white and green parts), thinly sliced
• 1 tomato, cut into small dice
• ½ cup canned or frozen (and thawed) corn
• ½ avocado, diced (optional)
• 1 tablespoon finely chopped fresh cilantro (optional)
• ¼ cup sliced black olives

INSTRUCTIONS

1. Preheat the oven to 350°F. Cut the tortillas into bite-size triangles and bake them on a baking sheet until crisp, 20 minutes.
2. Meanwhile, combine the drained tofu, lemon juice, red wine vinegar, and cayenne pepper (if using) in a blender, season with salt to taste. Purée until smooth. Chill the tofu “sour cream” until ready to use.
3. Combine the drained red beans, garlic powder, cumin, and oregano in a blender, mix Add 1 to 2 tablespoons of water if needed to help combine. Cook until heated through in a saucepan, about 5 minutes.
4. Spread the beans in the base of a serving dish. Top with the salsa, followed by the lettuce, scallions, tomatoes, corn, and tofu sour cream, along with any optional ingredients. Scatter sliced olives over the dip, then serve with tortilla chips.

Grilled Nectarines with vanilla nice cream

• 3-4 large nectarines, halved and pitted
• 2 tablespoons of fresh-squeezed lemon juice
• 1 teaspoon of vanilla extract
• ½ teaspoon of cinnamon
• 4 scoops any vegan ice cream or banana nice cream (optional)

1. Preheat the oven to 400 degrees F/200C.
2. Place walnuts on the baking sheet lined with parchment paper and bake for 5-7 minutes checking every 2-3 minutes, so they do not burn. Then take them out from the oven and let them cool.
3. Sprinkle lime or lemon juice, cinnamon on the peach halves and lay them cut side down on a baking pan lined with parchment paper.
4. Bake for 5-8 minutes and then turn over and brush the cut side of the peaches with the juice in the dish. Bake for another 7-9 minutes. I roast them cut side up for 12 minutes and they turn out great too.
5. Serve warm topped with roasted walnuts and a scoop of nice cream. Cold leftovers are also delicious by themselves, on your morning oatmeal or even in a salad.

• 3 cups of cooked, rinsed noodles (soba, rice or sweet potato noodles) 
• 1/2 cup of tahini paste
• 3 Tbsp of balsamic vinegar
• 1 Tbsp of freshly grated ginger
• 1 big clove of garlic
• ¼ cup of water
• 2 cups of shredded purple cabbage
• 2 cups of arugula
• 1 cup of shredded carrots
• 1 cup of sliced cucumbers
• 1 cup sliced red pepper
• 2 cups of green peas (thawed from frozen)
• ¼ cup diced green onions
• ¼ diced fresh cilantro or parsley
• 2 Tbsp of sesame seeds for topping

 Instructions:

In a blender make a sauce by mixing tahini, balsamic vinegar, ginger, garlic and water.
In a big salad bowl combine the noodles with vegetables and poor sauce over and mix well. Serve with a sprinkle of sesame seeds.

No bake key lime pie

• ½ cup of almonds (or walnuts)
• 2 tablespoons desiccated coconut
• ¾ cup-soaked pitted dates
• 1.5 cup cashews, soaked
• ½ cup almond milk
• ½ cup fresh lime juice
• 2 Tbsp of agar-agar flakes
• Zest of one lime
• 1/4 cup of white mulberry molasses (or a syrup of your choice)

Instructions:

1. Soak cashews in hot water for 10-15 minutes
2. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor
3. Mix almonds, soaked dates and desiccated coconut to the food processor, pulse into a fine grain
4. Press the mixture into an 8-inch springform pan until it is even. Put it in the fridge to set for an hour.
5. Add soaked cashews to the food processor along with lime juice, lime zest, agar-agar, almond milk and molasses and blend well until the mixture is smooth and creamy, scraping down the sides as needed.
6. Pour mixture onto the base, spread evenly and sprinkle with lime zest.
7. Store in the freezer and take out 30 minutes before serving.

Alzheimer’s Awareness Month

June shines a light on Alzheimer’s disease, which affects nearly 50 million people worldwide. Alzheimer’s is the most common form of dementia and a degenerative condition of the brain.

What supports the heart also protects the brain.

• Arterial stiffness is linked to cognitive decline, small‑vessel disease, and amyloid plaque buildup.
• The brain relies on healthy blood vessels to deliver oxygen and nutrients.
• Plant‑based diets have been shown to reverse atherosclerosis and reduce cardiovascular disease risk.
• People who eat more fruits, vegetables, legumes, and whole grains show a lower risk of Alzheimer’s disease.

Takeaway:
Healthy arteries = a healthier brain.

Men’s Health Month & Father’s Day

June also celebrates Men’s Health Month, reminding us to support the well‑being of the men in our lives.

Heart disease is the leading cause of death for men in the U.S.
Half of the men who die suddenly from coronary heart disease had no prior symptoms.

Risk factors include:

• High blood pressure
• Diabetes
• Overweight or obesity
• Unhealthy diet
• Physical inactivity
• Excessive alcohol use

The hopeful news:
Cardiovascular disease is largely reversible through diet and lifestyle.

A study in the European Journal of Epidemiology found that consuming one cup of nitrate‑rich vegetables (about 59 mg/day) lowered heart disease risk by 15% and reduced hospitalizations for:

• Ischemic heart disease – 12%
• Heart failure – 15%
• Ischemic stroke – 17%
• Peripheral artery disease – 26%

Vegetables such as kale, spinach, lettuce, beets were especially beneficial.

Takeaway:
Small daily choices can dramatically improve heart health.

Cataract Awareness Month

Cataracts are the leading cause of blindness worldwide. They occur when the lens becomes cloudy, causing blurred vision and glare that cannot be corrected with glasses or contacts.

While aging plays a role, lifestyle habits strongly influence cataract development.

Increased risk:

• High intake of alcohol or processed foods
• Dehydration
• Diabetes
• Smoking
• Higher BMI
• Certain medications (including oral steroids)

Lower risk:

• Diets rich in fruits, vegetables, and whole grains
• Healthy hydration
• Balanced lifestyle habits

Studies show that people who eat more plant‑rich foods have a lower risk of cataracts.

Takeaway:
Healthy vision begins with healthy daily habits.

Sunlight, UV Protection & Eye Health

Summer sunshine is here, and with it comes the need for mindful eye protection, especially at the beach, on the water, or in the mountains.

As an ophthalmologist, I was trained to recommend sunglasses for UV protection, and this remains important. We should avoid looking directly at the sun.

At the same time, our eyes, like the rest of the body benefit from natural light and Vitamin D. Balanced exposure supports mood, immunity, and overall well‑being.

Takeaway:
Stay active, spend time outdoors, don’t fear gentle natural light and sunshine, enjoy nutritious seasonal veggies and fruit !

Mango dressing: 
½ mango, chopped
2 Medjool dates, pitted
1 lime juiced and zested
1 tsp of each onion, garlic powder, and mustard powder
½ of water
Salad ingredients:
 1 head of romaine lettuce
 1 cup/120g chopped red cabbage
1 chopped tomato
1 mango chopped
 ½ avocado, diced Topping
1 cup of any cooked beans
3-4 tbsp fresh parsley and/or cilantro
3-4 tbsp of green chopped onions
sprouts of choice-optional

Mix the dressing ingredients in a blender, thinning it out with more water if it is too thick.  Serve over mixed salad ingredients.

Strawberry Rhubarb Cobbler
Ingredients:
1 pound/500g fresh strawberries quartered
12 oz/340 g rhubarb cut in 1-inch pieces
Zest from 1 medium orange
1 tablespoon orange juice
1 cup of almond meal/flour
1 cup of oat flour (could be made from 1,5 cup of oats)
½ teaspoon of baking soda
1 teaspoon apple cider vinegar
10 pitted soaked Medjool dates                 
1 cup of any plant milk or water from soaked dates
1 teaspoon of vanilla
½ teaspoon of cinnamon

Instructions:
Preheat the oven to 375F/180C. Mix all soaked dates in a blender. Then combine date paste with oat and almond flour, vanilla, cinnamon, baking soda with vinegar forming a thick dough. Put strawberries, rhubarb in the pie dish, sprinkle with orange juice and zest. Next spread the dough over fruit. Bake for 35-40 minutes. It could be served warm, cold, or reheated later.