You can measure your metabolism with beets. This gets a bit graphic........ but here goes!
Eat a raw red beet - about 3 pinky-finger sized portions. It tastes best if you juice the beet pieces with 2 lbs of carrots and a huge cucumber - yum! Now wait. The next time you poop it should be red if you have great metabolism. In other words, if food is passing normally through your stomach and intestines with no detours or stoppages then the next poop should have beet juice (looks like blood but redder) in it.
What if you don't poop red till 3 days later? Eat more beets! Speed that system of yours up. And trust me....beets will do it!
Beets have a very unique nutrient profile. They contain betaine which is an even more potent antioxidant than polyphenols when it comes to lowering blood pressure. They also contain nitrates that work similarly to aspirin to prevent blood clots. 3 oz of beets contain almost 1 mg of iron.
Beets 101
Beets come in red, golden and black varieties. Choose a color. Remove the greens and trim the ends. Wash the beet vigorously. Wash the greens and use in salads. When using raw beet in salads most people prefer to remove the outer layer with a knife. If juicing beets there is no need to peel, just wash thoroughly and cut to fit the juicer.
Beet and Spinach Salad
1 cooked beet
3 Tblsp extra virgin olive oil
juice of 1 orange
fennel seeds
4 cups washed organic spinach
Cook beet in glass dish at 350 degrees for 1 hour. Peel and dice. Combine with orange juice, olive oil, fennel and salt and pepper. Serve over spinach.
Blood Juice
2 lbs carrots
3 pinky-finger sized pieces of raw beet
1 large cucumber
Juice all in juicer. Drink immediately. You may strain into your glass using a fine strainer in order to remove more fiber thereby speeding the nutrients to your bloodstream. Warning: your urine or poop may be red after consuming beets.
Wednesday, December 28, 2011
Wednesday, October 26, 2011
Rosemary
Rosemary is one of the easiest herbs to grow in Texas. Buy a rosemary "Christmas Tree" this season. Adorn on the front porch and then move it to the ground on the next warm day. Rosemary is prolific and will cover your garden! Fresh rosemary fights bacteria and can be used as a gargle during sore throat season. Rosemary extract is a better detoxifier for the liver than fresh.
Rosemary 101
Cut one twig at base near the dirt. Wash. To remove rosemary petals, rub stem between thumb and forefinger against the grain/growth. Rosemary petals can be finely chopped and added to almost anything. Use the twig as a skewer. Remember to use rosemary in arrangements or by itself in a vase with water. The aroma is healing!
Rosemary Shrimp Skewers
1 1/2 lb shrimp, peeled and deveined
3 cloves garlic, crushed
1/2 small can adobo chilis
1/4 cup extra virgin olive oil
rosemary twigs for skewers
Wash raw shrimp, peel and devein. Place in large glass covered dish with olive oil, adobo chilis and garlic. Refrigerate to marinade for 1 hour. Skewer onto rosemary twigs. Grill to desired temperature.
Rosemary Almonds
handful raw almond
extra virgin olive oil
fresh rosemary twigs with petals on
Place all in small dish. Allow to soak. Eat almonds raw from dish as appetizer.
Rosemary 101
Cut one twig at base near the dirt. Wash. To remove rosemary petals, rub stem between thumb and forefinger against the grain/growth. Rosemary petals can be finely chopped and added to almost anything. Use the twig as a skewer. Remember to use rosemary in arrangements or by itself in a vase with water. The aroma is healing!
Rosemary Shrimp Skewers
1 1/2 lb shrimp, peeled and deveined
3 cloves garlic, crushed
1/2 small can adobo chilis
1/4 cup extra virgin olive oil
rosemary twigs for skewers
Wash raw shrimp, peel and devein. Place in large glass covered dish with olive oil, adobo chilis and garlic. Refrigerate to marinade for 1 hour. Skewer onto rosemary twigs. Grill to desired temperature.
Rosemary Almonds
handful raw almond
extra virgin olive oil
fresh rosemary twigs with petals on
Place all in small dish. Allow to soak. Eat almonds raw from dish as appetizer.
Tuesday, October 25, 2011
Red Bell Pepper Cannellini Beans and Kale Chips
Red Bell Pepper Cannellini Beans
1 can cannellini beans
1/2 red bell pepper
2 tsp crushed garlic
olive oil
balsamic vinegar
1 tsp oregano
salt and pepper
Thoroughly wash one can of cannellini beans - rinse and drain
with water several times; this removes starch. Transfer
to bowl. Salt and pepper to taste. Saute diced red pepper
and garlic in enough olive oil to cover small pan. Add dash of balsamic. Pour warm
olive oil mixture over beans. Add oregano. Eat immediately! Saves great in the refrigerator.
No need to reheat, just remove and allow to sit until room temperature.
Kale Chips
1 bunch kale
olive oil
sea salt
Wash kale and dry thoroughly. Remove stems. Tear
into chip-sized pieces. Coat lightly with olive oil. Add sea salt.
Place on cookie sheet. Bake at 300 for 20 minutes until crisp.
1 can cannellini beans
1/2 red bell pepper
2 tsp crushed garlic
olive oil
balsamic vinegar
1 tsp oregano
salt and pepper
Thoroughly wash one can of cannellini beans - rinse and drain
with water several times; this removes starch. Transfer
to bowl. Salt and pepper to taste. Saute diced red pepper
and garlic in enough olive oil to cover small pan. Add dash of balsamic. Pour warm
olive oil mixture over beans. Add oregano. Eat immediately! Saves great in the refrigerator.
No need to reheat, just remove and allow to sit until room temperature.
Kale Chips
1 bunch kale
olive oil
sea salt
Wash kale and dry thoroughly. Remove stems. Tear
into chip-sized pieces. Coat lightly with olive oil. Add sea salt.
Place on cookie sheet. Bake at 300 for 20 minutes until crisp.
Garbanzo Beans
Garbanzo beans, or chickpeas, are an excellent source of protein. Learn to make hummus, purchase individual serving tubs of hummus at Sam's and add to your sack lunch, add a can of garbanzo beans to your chili, or learn to cook garbanzo beans from scratch.
Warm Bean Salad
1 can garbanzo or cannellini beans
1/2 red bell pepper
1 clove crushed garlic
olive oil
oregano
salt and pepper
Dice red bell pepper and saute with garlic in olive oil. Add 1 can beans rinsed and drained (several times if necessary). Add oregano to taste. Remove from heat and add salt and pepper. Serve with warm corn tortillas or eat plain!
Chickpea Soup
2 1/2 cups dried chickpeas, soaked in cold water overnight
2 Tblsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 large bunch Swiss chard or kale, deveined and chopped
2 rosemary sprigs
2 large chopped tomatoes
salt and pepper
Drain chickpeas and place in large saucepan with enough water to cover. Bring to a boil, reduce and simmer for 1 1/2 hours.
After cooking, remove half the chickpeas (without water) and place in blender. Blend on high until smooth.
Saute onion and garlic in olive oil. Combine all and add swiss chard, rosemary and tomatoes. Cook 5-7 minutes. Remove rosemary twigs. Serve hot.
Hummus
1 15 oz can garbanzo beans
extra virgin olive oil
3 Tblsp tahini (ground sesame seed paste) or peanut butter
paprika
5 garlic cloves, crushed
2 tsp sea salt
Pour bean juice into separate container. Rinse beans and combine beans, tahini, garlic and salt in food processor. Add back bean juice to achieve desired consistency. Should be thick but spreadable. Spread evenly on large platter.
Garnish with olive oil, black olives and paprika.
Their insoluble fiber, which binds to cholesterol and removes it from the body, not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders such as irritable bowel syndrome and diverticulosis.
100 Best Foods
Love Food Co.
Warm Bean Salad
1 can garbanzo or cannellini beans
1/2 red bell pepper
1 clove crushed garlic
olive oil
oregano
salt and pepper
Dice red bell pepper and saute with garlic in olive oil. Add 1 can beans rinsed and drained (several times if necessary). Add oregano to taste. Remove from heat and add salt and pepper. Serve with warm corn tortillas or eat plain!
Chickpea Soup
2 1/2 cups dried chickpeas, soaked in cold water overnight
2 Tblsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 large bunch Swiss chard or kale, deveined and chopped
2 rosemary sprigs
2 large chopped tomatoes
salt and pepper
Drain chickpeas and place in large saucepan with enough water to cover. Bring to a boil, reduce and simmer for 1 1/2 hours.
After cooking, remove half the chickpeas (without water) and place in blender. Blend on high until smooth.
Saute onion and garlic in olive oil. Combine all and add swiss chard, rosemary and tomatoes. Cook 5-7 minutes. Remove rosemary twigs. Serve hot.
Hummus
1 15 oz can garbanzo beans
extra virgin olive oil
3 Tblsp tahini (ground sesame seed paste) or peanut butter
paprika
5 garlic cloves, crushed
2 tsp sea salt
Pour bean juice into separate container. Rinse beans and combine beans, tahini, garlic and salt in food processor. Add back bean juice to achieve desired consistency. Should be thick but spreadable. Spread evenly on large platter.
Garnish with olive oil, black olives and paprika.
Thursday, October 20, 2011
Pumpkin Seeds
Don't throw those pumpkin seeds away when you carve the pumpkin! When roasted they are an incredibly healthy boost to our immune system. Toasted pumpkin seeds are high in zinc, iron and sterols which remove "bad" cholesterol. There is an old wives tale that says pumpkin seeds kill intestinal parasites! Ew - sounds like another good reason to eat them.
Roasting Pumpkin Seeds 101
Wash seeds and dry thoroughly. Place on cookie sheet with light layer of olive oil.
Bake at 300 for 20 minutes or until crisp.
Apple/Pumpkin Muesli
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
2/3 cup hazelnuts, chopped
2/3 cup rice flakes
2/3 cup millet flakes
1/2 cup dried apples
1/2 cup dried dates or raisins or cranberries
Lightly toast seeds and nuts in dry skillet. Transfer to large bowl and let cool.
Add flakes and fruit. Store in airtight container. Serve with fresh banana milk (1 banana and 1 cup water), soy milk or rice milk.
Broccoli Salad w/Pumpkin seeds
8 cups broccoli florets, steamed
1/2 cup green onions, sliced
1/4 cup roasted pumpkin seeds
1 sheet nori, toasted and julienned
5 Tblsp extra virgin olive oil
2 Tblsp ume plum vinegar
1 tsp dijon mustard
1/2 cup Vegennaise
2 tsp sweet yellow miso
Place olive oil, vinegar, mustard, Vegennaise and miso in blender. Blend until smooth.
Toast nori by turning on gas burner and hold over fire until nori sheet turns from green to brown. Break or cut into strips. Toss ingredients with dressing. Serves 6 as side dish.
Roasting Pumpkin Seeds 101
Wash seeds and dry thoroughly. Place on cookie sheet with light layer of olive oil.
Bake at 300 for 20 minutes or until crisp.
Apple/Pumpkin Muesli
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
2/3 cup hazelnuts, chopped
2/3 cup rice flakes
2/3 cup millet flakes
1/2 cup dried apples
1/2 cup dried dates or raisins or cranberries
Lightly toast seeds and nuts in dry skillet. Transfer to large bowl and let cool.
Add flakes and fruit. Store in airtight container. Serve with fresh banana milk (1 banana and 1 cup water), soy milk or rice milk.
Broccoli Salad w/Pumpkin seeds
8 cups broccoli florets, steamed
1/2 cup green onions, sliced
1/4 cup roasted pumpkin seeds
1 sheet nori, toasted and julienned
5 Tblsp extra virgin olive oil
2 Tblsp ume plum vinegar
1 tsp dijon mustard
1/2 cup Vegennaise
2 tsp sweet yellow miso
Place olive oil, vinegar, mustard, Vegennaise and miso in blender. Blend until smooth.
Toast nori by turning on gas burner and hold over fire until nori sheet turns from green to brown. Break or cut into strips. Toss ingredients with dressing. Serves 6 as side dish.
Wednesday, October 19, 2011
Pineapples
Pineapples are native to the Americas. They are rich in Vitamin C, magnesium, bromelain and 97 mg of potassium in just one ring. Bromelain is a protein (yes, veggies are a protein source!) that eases the pain of arthritis by reducing inflamation in joints. The stem or hard core is the highest concentration of bromelain. See below for a yummy way to juice the core. Canned pineapple contains no bromelain. So buy fresh! Choose a pineapple by tugging on the top-most leaf. If it comes out, the pineapple is ripe.
Pineapple for Dummies:)
To cut a pineapple start by cutting off the top "floret" of leaves. Place on a small dish in the middle of the table for a tropical centerpiece! Slice in 1/2 inch rings. Place one ring on the cutting board and trim the knobby edges off. For diced pineapple, cut in a grid but remember to throw away the hard core piece in the middle. For pineapple rings, simply cut the hard core out by drawing a circle around it with a sharp knife.
Pineapple Fluff
1 apple, stem removed
1 pineapple, outer skin removed
Remove the knobby outer skin of the pineapple but keep all the meat including the core. Cut in "juicer sized" pieces. Run all meat of one pineapple through the juicer. Run one apple through juicer. Drink immediately without straining.
Grilled Pineapple
1 pineapple
greek yogurt, 1 small tub
1/4 cup hazelnuts, skinned and chopped
Cut pineapple into rings. Place on hot grill until dark marks appear.
Stir chopped hazelnuts into yogurt. Place dollop on hot ring.
Pineapple for Dummies:)
To cut a pineapple start by cutting off the top "floret" of leaves. Place on a small dish in the middle of the table for a tropical centerpiece! Slice in 1/2 inch rings. Place one ring on the cutting board and trim the knobby edges off. For diced pineapple, cut in a grid but remember to throw away the hard core piece in the middle. For pineapple rings, simply cut the hard core out by drawing a circle around it with a sharp knife.
Pineapple Fluff
1 apple, stem removed
1 pineapple, outer skin removed
Remove the knobby outer skin of the pineapple but keep all the meat including the core. Cut in "juicer sized" pieces. Run all meat of one pineapple through the juicer. Run one apple through juicer. Drink immediately without straining.
Grilled Pineapple
1 pineapple
greek yogurt, 1 small tub
1/4 cup hazelnuts, skinned and chopped
Cut pineapple into rings. Place on hot grill until dark marks appear.
Stir chopped hazelnuts into yogurt. Place dollop on hot ring.
Tuesday, October 18, 2011
Recipes: Salmon~Polenta~Kale
Here is a spicy version of salmon, an easy one-pot way to make polenta and a vitamin rich cold salad version of kale. Make sure to add spices slowly so you don't make these dishes too spicy or too sweet; heat and sweet can always be added later. This meal is gluten-free. I recommend a wild salmon, and organic kale that has been flash steamed to enhance enzyme potential.
Bon apetit!
Honey Jalapeno Salmon
1 1/2 lbs salmon
3 Tblsp honey
2 tsp jalapeno, chopped and seeded
sea salt and black pepper
Mix honey and jalapeno. Cut salmon into 4 pieces. Leave skin on. Place on foil in grilling basket. Lightly salt and pepper. Coat each piece with honey mixture. Grill to desired temperature.
Crock Pot Polenta
1 1/2 cups polenta (not instant)
7 1/2 cups distilled water
1 1/2 tsp sea salt
2 cups grated romano
2 Tblsp unsalted butter
Coat crock pot with light coat of oil. Add polenta, water and salt. Whisk to blend.
Cook on low 4-6 hours until tender. Add grated romano and butter. Serve hot.
Kale Salad with walnuts/dried cherries
2 bunches Kale, tuscan, red or green
1/3 cup dried cherries
1/2 cup toasted walnuts (spread in single layer
on cookie sheet at 400 for 10 minutes)
1/4 red onion, sliced thin
3 Tblsp balsamic vinegar
1 Tblsp rice vinegar
3 Tblsp agave syrup
1 tsp fresh thyme
3 Tblsp extra virgin olive oil
kosher salt and black pepper
Chiffonade kale: devein each leaf. Roll several leaves into a tight roll and slice thinly. This produces fine ribbons. Mix with the rest of ingredients. Allow to marinade in refrigerator 1 hour. Kale is from the cabbage family and will not wilt.
Bon apetit!
Honey Jalapeno Salmon
1 1/2 lbs salmon
3 Tblsp honey
2 tsp jalapeno, chopped and seeded
sea salt and black pepper
Mix honey and jalapeno. Cut salmon into 4 pieces. Leave skin on. Place on foil in grilling basket. Lightly salt and pepper. Coat each piece with honey mixture. Grill to desired temperature.
Crock Pot Polenta
1 1/2 cups polenta (not instant)
7 1/2 cups distilled water
1 1/2 tsp sea salt
2 cups grated romano
2 Tblsp unsalted butter
Coat crock pot with light coat of oil. Add polenta, water and salt. Whisk to blend.
Cook on low 4-6 hours until tender. Add grated romano and butter. Serve hot.
Kale Salad with walnuts/dried cherries
2 bunches Kale, tuscan, red or green
1/3 cup dried cherries
1/2 cup toasted walnuts (spread in single layer
on cookie sheet at 400 for 10 minutes)
1/4 red onion, sliced thin
3 Tblsp balsamic vinegar
1 Tblsp rice vinegar
3 Tblsp agave syrup
1 tsp fresh thyme
3 Tblsp extra virgin olive oil
kosher salt and black pepper
Chiffonade kale: devein each leaf. Roll several leaves into a tight roll and slice thinly. This produces fine ribbons. Mix with the rest of ingredients. Allow to marinade in refrigerator 1 hour. Kale is from the cabbage family and will not wilt.
Friday, September 23, 2011
Eating Out Gluten-Free
Eating away from home and staying gluten-free can be tricky. There are restaurants that are easy, some that are amenible and some impossible. Here are some suggestions:
Mexican Food - It is easiest to eat gluten-free, dairy-free and meat-free at mexican restaurants.
Stick to the beans, rice, guacamole, salsa, corn tortilla chips and corn tortillas. Most restaurants
will make quessadillas and enchiladas for you with corn instead of flour tortillas. A few great places in Dallas are:
~Mi Cocina does a fabulous Enchiladas Modern with corn tortillas and an amazing amount of vegetables. It has cheese.
~ZUZU has several locations and sells anything you want a la carte. My favorite is the decaf iced tea.
~Qdoba is wonderful because they allow you to "place" your own ingredients on a corn tortilla or in a salad bowl. Just tell the server you want beans, rice, veggies and extra jalapenos:))
~Remember to eat mexican food when you go to Luby's, cafeterias or Cafe Express. Cafe Express has a fabulous
black bean soup, guacamole and chips. They, too, have decaf iced tea!!!
Asian Food - No wonder they live longer with the lowest incident of cancer! Eat all the rice, veggies, edamame and tofu. Don't eat the wonton wrappers or soy sauce - both have wheat in them.
~Pei Wei has gone the extra mile and included a gluten-free menu online: www.peiwei.com~All fried rice has gone into the community wok with soy sauce or previously breaded chicken (sweet n sour). If you are highly sensitive, ask that they clean the wok. Take your own small bottle of Bragg's Liquid Aminos.
Salad Bar - This is heaven. If you can find a restaurant that lets you dictate the items placed into your salad bowl, you can control your wheat-free, dairy-free, meat-free needs:
~Salade in Preston Center is beautiful and has exotic selections.
~Sweet Tomatoes is amazing. Eat to your heart's delite: salad bar, soup bar, baked potato bar, iced tea bar.
~Whole Foods is of course the mecca of pure, well, whole foods. Try something you want to add to your diet. Test it out here: tofu, edamame, kale, Bragg's Liquid Aminos, garbanzo beans, hummus, sprouts etc etc ad infinitum.
~Kroger has a sweet little salad bar and you can certainly fill up. If you need a lunch for the office, stop by Kroger around 10am and fill up.
Italian - Not heaven. This is a disaster. Americans have decided that Italians eat only white flour based foods - pasta, bread, pizza, croutons on everything. Here is how to survive an outing to an Italian joint:
~Eat from the side items menu. Order a salad (stay far away from Caesar). Or ask for the daily fish special and substitute veggies for pasta. Patrizzios in Highland Park Village does an amazing job with their side veggies.
~Fireside Pies on Inwood is amazingly accomodating. He offers gluten free crust on all pizza and desserts! Call ahead of time and he will do the peach cobbler gluten free and even use vegan cheese on your pizza. Thanks Chef!
~California Pizza Kitchen - They tried gluten-free pizza crust but backed off. Now there menu highlights gluten-free menu options but there are few and the pizza is still off limits.
Mexican Food - It is easiest to eat gluten-free, dairy-free and meat-free at mexican restaurants.
Stick to the beans, rice, guacamole, salsa, corn tortilla chips and corn tortillas. Most restaurants
will make quessadillas and enchiladas for you with corn instead of flour tortillas. A few great places in Dallas are:
~Mi Cocina does a fabulous Enchiladas Modern with corn tortillas and an amazing amount of vegetables. It has cheese.
~ZUZU has several locations and sells anything you want a la carte. My favorite is the decaf iced tea.
~Qdoba is wonderful because they allow you to "place" your own ingredients on a corn tortilla or in a salad bowl. Just tell the server you want beans, rice, veggies and extra jalapenos:))
~Remember to eat mexican food when you go to Luby's, cafeterias or Cafe Express. Cafe Express has a fabulous
black bean soup, guacamole and chips. They, too, have decaf iced tea!!!
Asian Food - No wonder they live longer with the lowest incident of cancer! Eat all the rice, veggies, edamame and tofu. Don't eat the wonton wrappers or soy sauce - both have wheat in them.
~Pei Wei has gone the extra mile and included a gluten-free menu online: www.peiwei.com~All fried rice has gone into the community wok with soy sauce or previously breaded chicken (sweet n sour). If you are highly sensitive, ask that they clean the wok. Take your own small bottle of Bragg's Liquid Aminos.
Salad Bar - This is heaven. If you can find a restaurant that lets you dictate the items placed into your salad bowl, you can control your wheat-free, dairy-free, meat-free needs:
~Salade in Preston Center is beautiful and has exotic selections.
~Sweet Tomatoes is amazing. Eat to your heart's delite: salad bar, soup bar, baked potato bar, iced tea bar.
~Whole Foods is of course the mecca of pure, well, whole foods. Try something you want to add to your diet. Test it out here: tofu, edamame, kale, Bragg's Liquid Aminos, garbanzo beans, hummus, sprouts etc etc ad infinitum.
~Kroger has a sweet little salad bar and you can certainly fill up. If you need a lunch for the office, stop by Kroger around 10am and fill up.
Italian - Not heaven. This is a disaster. Americans have decided that Italians eat only white flour based foods - pasta, bread, pizza, croutons on everything. Here is how to survive an outing to an Italian joint:
~Eat from the side items menu. Order a salad (stay far away from Caesar). Or ask for the daily fish special and substitute veggies for pasta. Patrizzios in Highland Park Village does an amazing job with their side veggies.
~Fireside Pies on Inwood is amazingly accomodating. He offers gluten free crust on all pizza and desserts! Call ahead of time and he will do the peach cobbler gluten free and even use vegan cheese on your pizza. Thanks Chef!
~California Pizza Kitchen - They tried gluten-free pizza crust but backed off. Now there menu highlights gluten-free menu options but there are few and the pizza is still off limits.
Wednesday, July 20, 2011
Feed My Body: The Concept
There are certain foods that feed your body. They nourish and energize.
When you put these foods in your mouth your health is elevated. As they proceed through your digestive system your pancreas and other enzyme-secreting organs are at rest: there is no need for them to concoct an enzymatic cocktail to process the food. There are certain foods that enhance your immune system once the food and fiber enter your small and large intestines.There are foods that build bones, blood, immunity, health. There are foods that regulate hormones and thus affect your emotions. There are foods that highly oxygenate the blood and thereby oxygenate the brain: they enhance mental clarity. There are foods that flood your body with vitamins and minerals effecting a magnificent boost to the immune system.There are foods that heal.
Conversely there are foods that harm.
Foods that are instantly acidic to the body starting with their placement into the mouth. You are sold these foods under the moniker: food. But they are not food; they are chemicals, preservatives, genetically modified aliens to the original. These non-foods look yummy, taste delicious and are advertised as healthy. These foods are dead, they carry no nutritional enzymes. Your liver, pancreas and gall bladder must work together to take these non-foods, determine an enzymatic mixture that will break down these non-foods to usable substances. When no usable function is found for these non-foods, they are stored.Stored in your large intestines, stored in your waist, fat, hips, thighs.
Your body is miraculously self healing if given foods that feed your body:
Fruit - whole raw fruit. Not mixed in a drink or skinned. Just the whole raw fruit with it's own natural waters.
Vegetables - whole vegetables steamed, sauteed or raw. Eat them by themselves without condiments. Add whole food condiments if from the vegetable family: extra virgin (raw) olive oil, apple cider vinegar. You can find whole food condiments by looking at the ingredient list and making sure there is only one ingredient. For example: sea salt.
Nuts - whole raw nuts. No preservatives added. Best to buy organic. You can mash the nuts by running through a juicer or food processor but once again, make sure it is one ingredient only. For example: almond butter: almonds.
Beans, legumes - Whole, organic beans cooked to firmness carry more absorbable protein and vitamins than a steak. Learn to soak, steam, and boil beans with distilled water, fresh herbs and whole food seasoning.
Grain - there are only 2-3 grains in America that are sold that contain their entire shaft.Quinoa, rice and millet. All wheat grains are chafed of their beneficial qualities. I repeat,there is no healthy "whole wheat" pasta in America. Stick to rice, quinoa and spelt for pasta products, crackers and bread. Whole grains react completely different in your intestines than wheat products. You will poop within hours after eating a whole grain product. This never happens with wheat.
Water - Health will be elusive without distilled water. Drink half your weight in ounces of water every day. The change in your health will astound you.
When you put these foods in your mouth your health is elevated. As they proceed through your digestive system your pancreas and other enzyme-secreting organs are at rest: there is no need for them to concoct an enzymatic cocktail to process the food. There are certain foods that enhance your immune system once the food and fiber enter your small and large intestines.There are foods that build bones, blood, immunity, health. There are foods that regulate hormones and thus affect your emotions. There are foods that highly oxygenate the blood and thereby oxygenate the brain: they enhance mental clarity. There are foods that flood your body with vitamins and minerals effecting a magnificent boost to the immune system.There are foods that heal.
Conversely there are foods that harm.
Foods that are instantly acidic to the body starting with their placement into the mouth. You are sold these foods under the moniker: food. But they are not food; they are chemicals, preservatives, genetically modified aliens to the original. These non-foods look yummy, taste delicious and are advertised as healthy. These foods are dead, they carry no nutritional enzymes. Your liver, pancreas and gall bladder must work together to take these non-foods, determine an enzymatic mixture that will break down these non-foods to usable substances. When no usable function is found for these non-foods, they are stored.Stored in your large intestines, stored in your waist, fat, hips, thighs.
Your body is miraculously self healing if given foods that feed your body:
Fruit - whole raw fruit. Not mixed in a drink or skinned. Just the whole raw fruit with it's own natural waters.
Vegetables - whole vegetables steamed, sauteed or raw. Eat them by themselves without condiments. Add whole food condiments if from the vegetable family: extra virgin (raw) olive oil, apple cider vinegar. You can find whole food condiments by looking at the ingredient list and making sure there is only one ingredient. For example: sea salt.
Nuts - whole raw nuts. No preservatives added. Best to buy organic. You can mash the nuts by running through a juicer or food processor but once again, make sure it is one ingredient only. For example: almond butter: almonds.
Beans, legumes - Whole, organic beans cooked to firmness carry more absorbable protein and vitamins than a steak. Learn to soak, steam, and boil beans with distilled water, fresh herbs and whole food seasoning.
Grain - there are only 2-3 grains in America that are sold that contain their entire shaft.Quinoa, rice and millet. All wheat grains are chafed of their beneficial qualities. I repeat,there is no healthy "whole wheat" pasta in America. Stick to rice, quinoa and spelt for pasta products, crackers and bread. Whole grains react completely different in your intestines than wheat products. You will poop within hours after eating a whole grain product. This never happens with wheat.
Water - Health will be elusive without distilled water. Drink half your weight in ounces of water every day. The change in your health will astound you.
Monday, March 28, 2011
Cumin and Kale and Quinoa, Oh My!
So you've decided you want to eat healthier. Let me make it even easier for you...eat what nobody else eats. If you purpose to glean every vitamin and mineral from the plant kingdom, you will be so pleased with your new store of health.
Eat what no one else eats and you will have health like no one else!
Quinoa - pronounced keen-wa. You can buy quinoa anywhere. It's not just for health food stores anymore. Get yourself some! Steam quinoa like you would rice: in a steamer, a rice cooker or on the stove. Eat it. Or saute some very yummy things like onions, poblano peppers and corn and then toss it into the pan with salt and pepper.
Kale - Kale gives you amazing instant energy and simultaneously serves to "clean out your system". Kale is best if very lightly steamed. If you eat it raw you will hate it and never eat it again. Saute onions (I see a pattern here!) in olive oil. Chop kale in bite sized pieces and put a ginormous pile of it on the hot onions. Splash some balsamic over the whole thing and put a lid on it to steam the kale down. Turn the fire off as soon as you put the pile of kale on top. You can't believe what a huge gift you just gave your blood and your guts.
Cumin - Figure it out. Buy high quality cumin and give your next saute a big dose. Or a little dose. Work this lovely muse into your diet. It opens your blood vessels, livens veggies the natural way and gives your taste buds something new to cheer about.
Eat what everyone else eats and you will have the same diseases everyone else has.
Eat what no one else eats and you will have health like no one else!
Quinoa - pronounced keen-wa. You can buy quinoa anywhere. It's not just for health food stores anymore. Get yourself some! Steam quinoa like you would rice: in a steamer, a rice cooker or on the stove. Eat it. Or saute some very yummy things like onions, poblano peppers and corn and then toss it into the pan with salt and pepper.
Kale - Kale gives you amazing instant energy and simultaneously serves to "clean out your system". Kale is best if very lightly steamed. If you eat it raw you will hate it and never eat it again. Saute onions (I see a pattern here!) in olive oil. Chop kale in bite sized pieces and put a ginormous pile of it on the hot onions. Splash some balsamic over the whole thing and put a lid on it to steam the kale down. Turn the fire off as soon as you put the pile of kale on top. You can't believe what a huge gift you just gave your blood and your guts.
Cumin - Figure it out. Buy high quality cumin and give your next saute a big dose. Or a little dose. Work this lovely muse into your diet. It opens your blood vessels, livens veggies the natural way and gives your taste buds something new to cheer about.
Eat what everyone else eats and you will have the same diseases everyone else has.
Monday, January 10, 2011
That New Year's Resolution
I bet I can guess your New Year's Resolution....
lose weight? exercise? eat right and exercise?
To eat right you must eat whole foods in their highest enzymatic form which results in alkalinity. A little complicated isn't it? Whole foods are raw, clean, organic foods which are not combined or cooked with too many other foods or condiments. You must put the food in your stomach clean and by itself in order for your liver and organs to manufacture and mix the proper set of digestive enzymes by which to convert the whole food into energy.
Why worry about enzymes? Because if you eat something that your body cannot turn into energy then your body will dump it on your thighs or in your large intestines and leave it there to rot. What foods are highly enzymatic? Raw fruit and vegetables carry their own enzymes and do no require effort from the liver. Steaming release the enzymes in brown rice, quinoa and lentils so that they carry their own digestive enzymes into your body while releasing protein, B vitamins, etc. Cooked whole beans in vegetable broth are highly enzymatic.
To eat right you must also eat in such a way that your body is alkaline. Your pH cannot be acidic and simultaneously "well". All sick bodies are acidic. What alkalizes the body? And why should I care? Whole foods that are raw or cooked to release enzymes are alkaline: fruit, vegetables, whole food condiments such as extra virgin olive oil, steamed grains, cooked legumes and beans are all alkalizing.
Soda pop, fried food, meat, dairy, bread-y foods are all acidic. Keeping your body in a constant state of acidity breaks down your health and immune system.
And one last thing: what is exercise? Any activity which oxygenates the blood. Increase circulation creates oxygen in the blood. An oxygenated system cannot house cancer. Running, walking, laughing hard and long, doing the laundry, cleaning for dinner guests, taking down Christmas decoration and gardening are all oxygenating.
So eat right and exercise this year!
Have a huge vegetable salad with olive oil and beans. Clean out your closet and take the debris to Goodwill. Plan a big fresh feast for your family.
Voila! One New Year's resolution out of the way!!
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