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All that we consider today as nutrition is really just a secondary source of energy.
Think back to a time when you were passionately in love. Everything was exciting. Colors were vivid. You were floating on air, gazing into your lover’s eyes. Your lover's touch and your shared feelings of exhilaration were enough to sustain you. You forgot about food and were high on life.
So often we eat mindlessly. We stuff food into our mouths while working on the computer, watching TV, or on the run. The pleasure of eating lies in slowing down and fully experiencing all of the elements of food. Take some time to explore each of the following during your next meal and notice the difference.
Practical tips on how to create and sustain a robust immune system this season and beyond!
The season is changing and the temperature is cooling as we enter into the drier seasons of the year. Which means our immune system will require some extra attention.
It can be scary to think about getting sick/flu with flu shot stations everywhere on the background. It's enough to drive us running to our local clinics/grocery stores or even airports for a flu shot!
Enjoy diversity, Eat variously, & Alternate bi-monthly!
Crunchy/crispy
• Apples, pears, frozen grapes
• sweet potato chips
• nuts and seeds: pine, macadamia, almonds, pumpkin/sunflower seeds, etc.plain carrots: particularly the super sweet, organic baby carrots
• crunchy crudités of veggies and dip (hummus, tabouli, vinaigrette, favorite dressing)
• celery and almond/sunflower butter or tahini (use non-hydrogenated butter)
• hummus with whole GF toast, carrots, celery, cucumber,daikon,greens,seaweed sheets
Green vegetables are the foods most missing in modern diets. Learning to cook and eat greens is essential to creating health. When you nourish yourself with greens, you will naturally crowd out the foods that make you sick. Greens help build your internal rain forest and strengthen the blood and respiratory systems. They are especially good for city people who rarely see fields of green in open countryside.
What is Heartburn?
There are many types of heartburn, but most commonly the acid burning feeling is part of a condition known as GERD (Gastroesophageal Reflux Disease). This is caused by stomach acid building up in the stomach and refluxing or moving up into the esophagus, irritating the esophageal lining. This can cause burning, an acid taste in the mouth, coughing, wheezing, hoarseness, ulcers, cancer and/or pain.
GERD is a chronic problem.
Explore the amount of fiber in each serving size of fruit. View/Download
Dairy products can contribute to heart disease
• Whole milk dairy products are very high in cholesteroI'. Your body does not need all of this cholesterol because the liver is designed to make it for you. When you combine the large amount of cholesterol that whole milk has with the large amount of sugar (lactose) that whole milk has, your body responds by absorbing the fats and cholesterol into the bloodstream. This causes plaque' to form on the artery walls and occlusions of these arteries begin to form.
Create a condiment tray for your table so that you and your family can personalize every meal. Lazy Susans are perfect for storing all the different condiments on your table. Here are some recommended condiments worthy of experimentation. Feel free to add your favorites. (use “healthy versions” of below items)
The body is amazing. It knows when to go to sleep, wake up, go to the bathroom, maintain 98.6 degrees, and tighten the eyes when the light gets bright. It knows the miracle of pregnancy and childbirth. Your heart never misses a beat. Your lungs are always breathing. The body is a super-computer, and it never makes mistakes.
Nutritional Benefits
Bitter gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
Beans are a wonderful way to add high-quality, plant-based protein to your diet. They are high in iron, B vitamins and fiber, and are versatile enough that you may never tire of them. Beans stay fresh longer when stored in a cool, dark place (rather than on your countertop). Don’t use beans that are more than a year old, as their nutrient content and digestibility are much lower. Also, old beans will not soften, even with thorough cooking.
Artichokes and beans may not be at the top of your list of favorite foods, but when it comes to antioxidants, these veggies earn a coveted place. They are among a growing variety of foods found to contain surprisingly high levels of these disease-fighting compounds, according to a new USDA study, which researchers say is the largest, most comprehensive analysis to date of the antioxidant content of commonly consumed foods.
Sometimes, I feel that my life is a series of trapeze swings. I'm either hanging on to a trapeze bar swinging along or, for a few moments, I'm hurdling across space between the trapeze bars.
Mostly, I spend my time hanging on for dear life to the trapeze bar of the moment. It carries me along a certain steady rate of swing and I have the feeling that I'm in control. I know most of the right questions, and even some of the right answers. But once in a while, as I'm merrily, or not so merrily, swinging along, I look ahead of me into the distance, and what do I see?
Makes about 1 cups (8 servings)
2 cups fresh or frozen raspberries
2 teaspoons Dijon mustard or grain mustard
1 - 2 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh herbs, such as thyme or rosemary (optional)
1 - 2 teaspoon maple syrup, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Makes about 4 servings
The marinade used here adds a sweet and pungent flavor to this hearty, protein-rich dish. Serve it over brown rice, quinoa, or noodles.
3 tablespoons low-sodium tamari/Braags
1 tablespoon minced fresh ginger or ginger paste
1 1/2 tablespoons pure maple syrup
1 1/2 cups drained cooked or canned
