If it ain't broke, don't fix it, says conventional wisdom. But if it is broken, then by all means -- fix it.

Many of us have broken pantries. Pantries full of chips, cookies, candies, oils, sugars, and well, let's just name it: junk. Our pantries are broken because they don't work in a world where health and wellness and prevention should be on everyone's menu. They are ineffective, insufficient, and downright bad for us.

My pantry has been in disrepair for a long time. Now, however, thanks to a build-your-pantry cheat sheet I brought home from Canyon Ranch, it's on the mend. Yours can be too. Just borrow from this abbreviated list next time you're in the grocery store and in no time, your pantry will be lookin' good. So will you.

For those of you living for the moment, you are about to lose 60 whole minutes come Sunday when Daylight-saving time strikes once again.

This may throw you off a bit if you are one to maximize every second, minute, and hour you are afforded in this tenuous life. And while I can't offer you any secrets for recapturing this lost time, I can share some thoughts, compliments of professional organizer Linda Richards of Organize and More, on how you might compensate for Sunday's lost hour.

Think about this:

• Go to bed 15 minutes earlier and get up 15 minutes earlier starting a few days before the time change.
• Move any important meetings to later in the week so you body isn't as tired.
• Snack on healthy foods such as fruits and nuts to replenish energy.
• Shorten your to-do list to your top three to five priorities.
• Print out a copy of your calendar and appointments for March and make sure your computer has a patch to handle the earlier time change this year.
  

Beets are so healthy for you. But did you know that beets beat cancer? Beets are not only rich in calcium, but recent research has shown that they are also extremely rich in cancer-fighting flavenoids. They are also high in magnesium, folate, potassium, fiber, vitamin C and iron. Here is one of my favorite ways to eat beets in a healthy salad. Arugula and pine nuts give this salad an extra nutty and peppery flavor and make it even more healthy.

Vicki's Arugula & Beet Salad
4 cups young arugula leaves, rinsed and dried
1 jar or can sweet pickled beets rinsed and drained
(reserve the beet juice in a bowl)
1/2 cup pine nuts
1 red onion thinly sliced
1 Bay leaf
2 cloves

In a medium saucepan, combine the reserved beet juice and bring to a boil. Add cloves, bay leaf, and onion, and return to a boil. Remove from heat, strain and chill for one hour. Be sure to take out the bay leaf so you don't eat it. Mix the cooked onions and beets together and stir. Divide arugula into four bowls and divide beet/onion mixture on top of each bowl. Divide pine nuts between the bowls.

I could eat pesto on just about everything. As a spread on warm bread, sauce over meats, drizzled over salads and into soups, and on pasta. So some good news for all you pesto lovers because it is extremely healthy aiding in digestion and boosting the immune system. It is good for gout, muscular aches and pains, rheumatism, and your respiratory system. Some studies show that basil is a cancer preventative herb. It also helps people with diabetes because it can lower blood sugar levels and aid insulin release. 

One ounce of fresh basil leaves has 12 calories.  It provides 0.9 g protein, 0.3 g fat, 2 g carbohydrates, 91 mg calcium, 0.3 mg iron, approximately 12,380 IU vitamin A and 8 mg vitamin C.  One teaspoon ground basil has 4 calories.  It provides 0.2 g protein, a trace of fat, 0.9 g carbohydrates, 30 mg calcium, 0.6 mg iron, 131 IU vitamin A and 0.9 mg vitamin C.

Vicki's Pesto Sauce
4 cups fresh basil leaves
4 large garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Pecorino Romano cheese
1/2 cup pine nuts
1/2 lemon
1/2 cup olive oil
1/2 cup walnut oil  (if allergic to walnuts then double the olive oil)

Squeeze lemon into food processor making sure no seeds get in. Combine the garlic and pine nuts in the processor with the lemon juice. Add basil and cheeses and continue processing. With the machine running, slowly add the mixture of olive and walnut oils.  Season to taste with salt and freshly ground pepper and process to the desired consistency.  Let stand 10 minutes before serving. Can be kept in the refrigerator in an air tight container for up to a week.

Mama's Health recommends eating these healthy foods to help prevent cancer and heart disease.

Herbs, vegetables, dietary fiber and fruits are food items most of us already know are essential to maintain a healthy lifestyle. Here are some foods that are especially good for preventing cancer and heart disease.

Basil tops the herb list and reduces blood pressure and eases the symptoms of emphysema and bronchitis. In addition, rubbing basil on your skin acts as a natural bug repellent.

Spinach, asparagus, and broccoli top the vegetables most recommended to cut down on heart disease and cancer, giving at least 50 percent of the recommended daily allowances (RDI) for vitamin A, and about 20 percent of the RDI for vitamin C. Spinach is a good source of iron, calcium and folate and asparagus is also high in folate content (20 to 50 percent of RDI per serving). Folate is a nutrient identified as being important for pregnant women. Folate, also known as folic acid, might reduce the risk of colorectal cancer, pancreatic cancer and breast cancer.

Sweet Bing cherries, pumpkin, strawberries and apricots, are high in vitamin A and C, and provide a good source of fiber. Sweet Bing cherries is a cancer prevention food with the ability to fight the inflammation associated with some cancers. Pumpkin and strawberries are a good source of iron and folate. A substance found in strawberries, quercetin, has been shown to program cancer cells to self destruct. All are low in calories.

Dietary fiber found in whole wheat bread and 100 percent bran cereal along with kidney beans, white beans, and potatoes top the fiber charts for healthy eating to prevent cancer and heart disease. Soy nuts top the healthy snacks and are high in protein and isoflavones.