In a blender add the following:
Strawberries
Raspberries
Blueberries
Bananas
Spinach
Flaxseeds
Udo's Oil
Water
Enjoy!!!!
*Use Organic Ingredients if Available
Friday, February 26, 2010
Pretty Smoothie
In a blender add the following:
Strawberries
Raspberries
Blueberries
Bananas
Spinach
Flaxseeds
Udo's Oil
Water
Enjoy!!!!
*Use Organic Ingredients if Available
Colorful Lentil Salad
Ingredients:
Lentils
Kidney Beans
Cilantro
Garlic
Carrots
Celery
Capers
Green Peppers
Scallions
Fresh Lemon Juice
Cold Pressed Olive Oil
Sea Salt
Mix all together and Enjoy!!!!!!
Easy Chili Bean and Potato
In a pot add the following:
Chili Beans
Potatoes
Cilantro
Scallions
Sea Salt
Pepper
Garlic
Vegetable Broth
Cook and serve
*Use Organic Ingredients if Available
Fun Orzo Salad
In a pot cook Orzo according to package
Let cool
In a bowl add the following ingredients:
Cooked Orzo
Scallions
Carrots
Kidney Beans
Cilantro
Black Olives
Toasted Pine Nuts
Dressing:
Cold Pressed Organic Olive Oil
Lemon Juice
Garlic
Sea Salt
Pepper
Mint
Dill
Mix and serve
*Use Organic Ingredients if Available
Monday, February 15, 2010
Easy Lentil Soup
In a pot add the following ingredients:
Lentils
Vegetable Broth
Sea Salt
Pepper
Garlic
Cilantro
Cook until lentils are soft. Serve and Enjoy!
*Use Organic Ingredients if Available
Saturday, February 13, 2010
Rainbow Pepper Salad
Ingredients:Red Bell Peppers - Chopped
Yellow Bell Peppers - Chopped
Orange Bell Peppers - Chopped
Cilantro
Black Beans
Tomatoes - Chopped
Scallions
Dressing:
Freshly Squeezed Lemon Juice
Cold Pressed Olive Oil
Fresh Garlic
Mint
Sea Salt
*Use Organic Ingredients if Available
Yummy Tummy Hummus
In a Food Processor add the following ingredients:Garbanzo Beans
Tahini
Cold Pressed Olive Oil
Fresh Squeezed Lemon Juice
Garlic
Sea Salt
Water
Sprinkle a little cayenne pepper on top of the hummus when serving
*Use Organic Ingredients if Available
Thursday, February 11, 2010
Vegetable Chili
In a pot saute garlic and onions, and add a little of the vegetable broth. Stir in tomato paste.
Then add:
Chili Beans
Potatoes - Peeled and Cubed
Tomatoes - Chopped
Tomato Paste
Red Bell Pepper
Vegetable Broth
Cilantro
Carrots
Chili Pepper Flakes
Sea Salt
Pepper
Bring to a boil, then reduce heat to simmer for about 15minutes or until vegetables are tender.
Serve and enjoy!!!!
*Use Organic Ingredients if Available
Raisin Banana Oatmeal Breakfast
Cook Organic Steel Cut Oatmeal
Add Cinnamon, Pumpkin Spice, and Vanilla while cooking
Once cooked sprinkle coconut flakes on top
Add sliced banana, raisins and raw walnuts
Enjoy!!!!
*Use Organic Ingredients if available.
Wednesday, February 10, 2010
Easy Bean Salad
Organic Kidney Beans
Organic White Beans
Scallions
Mint
Fresh Squeezed Lemon Juice
Cold Pressed Olive Oil
Sea Salt
Mix well and enjoy!!!!!
*Use Organic Ingredients if available.
Tuesday, February 9, 2010
Easy Peasy Lemon Squeezy - Salad Dressing....
I like to make my own Salad Dressing. It is simple, easy and quick... and tastes yummy!!!!
In a bowl I add the following:
Fresh Squeezed Lemon
Organic Cold Pressed Olive Oil
Fresh Garlic
Sea Salt
Dried Mint
Mix well, and then add to your salad. Enjoy!!!!
In a bowl I add the following:
Fresh Squeezed Lemon
Organic Cold Pressed Olive Oil
Fresh Garlic
Sea Salt
Dried Mint
Mix well, and then add to your salad. Enjoy!!!!
Monday, February 8, 2010
The Health Benefits of Green Salads
The Health Benefits of Green Salads: "The Health Benefits of Green Salads
What’s the Big Deal About Green Salads?
Green leafy salads are a staple in our home. Why salads? According to Joel Fuhrman’s book Eat To Live the one food that research has shown is most highly associated with longevity is leafy greens….in other words salads. This may come as a surprise to you, but leafy green vegetables are the most nutrient packed foods available to us.
Think about it, how do the giraffe, hippo, elephant, gorilla and cow get so big? Where do they get all the protein they need to create those big muscles? They get it from the leafy green vegetation they eat. All protein starts with the process of photosynthesis in green plants.
The added health benefits of green salads are that they are raw. To the leafy greens we use for our salad base we add lots more fresh raw vegetables. In Eat to Live, Dr. Fuhrman reports that a review of 206 studies showed raw vegetable consumption to be our strongest defense against cancer of any foods.
Making a Great Garden Salad
To make great salads you must start out with fresh produce, preferably organic. It’s the greens that are considered the powerhouse of nutrition, so include a variety of leafy greens in your salads. Green leaf, red leaf, romaine, spinach, kale…really any kind of greens can be added to your salad.
To your highly nutritious greens you can add a wide variety of raw vegetables. Make your salad colorful, fun and exceptionally nutritious by using all the colors of the rainbow. We love vegetables like carrots, beets, turnips, squash, sprouts, sweet potatoes, broccoli, bell peppers and red cabbage. But really, what ever you have on hand works well. To make your salad even more exotic try adding fruits, seeds, nuts and berries."
What’s the Big Deal About Green Salads?
Green leafy salads are a staple in our home. Why salads? According to Joel Fuhrman’s book Eat To Live the one food that research has shown is most highly associated with longevity is leafy greens….in other words salads. This may come as a surprise to you, but leafy green vegetables are the most nutrient packed foods available to us.
Think about it, how do the giraffe, hippo, elephant, gorilla and cow get so big? Where do they get all the protein they need to create those big muscles? They get it from the leafy green vegetation they eat. All protein starts with the process of photosynthesis in green plants.
The added health benefits of green salads are that they are raw. To the leafy greens we use for our salad base we add lots more fresh raw vegetables. In Eat to Live, Dr. Fuhrman reports that a review of 206 studies showed raw vegetable consumption to be our strongest defense against cancer of any foods.
Making a Great Garden Salad
To make great salads you must start out with fresh produce, preferably organic. It’s the greens that are considered the powerhouse of nutrition, so include a variety of leafy greens in your salads. Green leaf, red leaf, romaine, spinach, kale…really any kind of greens can be added to your salad.
To your highly nutritious greens you can add a wide variety of raw vegetables. Make your salad colorful, fun and exceptionally nutritious by using all the colors of the rainbow. We love vegetables like carrots, beets, turnips, squash, sprouts, sweet potatoes, broccoli, bell peppers and red cabbage. But really, what ever you have on hand works well. To make your salad even more exotic try adding fruits, seeds, nuts and berries."
Salads, Salads, and More Salads
Salads are the best!!!! They taste great and are super healthy for you!!!!
What are your favorite Salads?
I like Bean Salad, Tabouli, Cabbage Salad, and of course a yummy Green Salad with lots of yummy extras inside...
What are your favorite Salads?
I like Bean Salad, Tabouli, Cabbage Salad, and of course a yummy Green Salad with lots of yummy extras inside...
Nachos Nachos Nachos
Organic Chips
Organic Vegetarian Chili Beans
Organic Salsa
Chopped Scallions
Chopped Black Olives
Jalepenos
Friday, February 5, 2010
Food Inc.
I finally watched the Documentary!!!! It is very eye opening and worth seeing!!!!
http://www.takepart.com/foodinc
Hungry For Change
How much do we really know about the food we buy at our local supermarkets and serve to our families?
In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.
Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward-thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here.
http://www.takepart.com/foodinc
Hungry For Change
How much do we really know about the food we buy at our local supermarkets and serve to our families?
In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.
Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward-thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here.
Subscribe to:
Posts (Atom)