albert
i'm trying to change my life.
Answer
Making smart choices when it comes to cooking will change your life. Instead of using canola or vegetable oil, use olive oil, sunflower oil, or coconut oil. Coconut oil has so many health benefits it's incredible! Canola and vegetable oil is almost always genetically engineered and not very safe when consumed in large amounts. Avoid using non-stick pans. Using non-stick will create polymers in the food you are cooking, which results in plastics in your body. Invest in stainless steel pots, pans, and spatula. Avoid using plastic while cooking, so buy some wooden spoons and tongs. Always use filtered water. Almost all tap water contains chemical additives that have been linked to cancer. Although the EPA/FDA regulates for a small portion to be considered safe, there is no way to determine if you are exceeding that amount. Sea salt has an amazing amount of minerals your body needs, having regular table salt has no health benefits what-so-ever and can contain aluminum particulates.
Breakfast recipes: Poached eggs, raw spinach, tomato slices, avocado, sauteed red potatoes with garlic, pepper, and sea salt. Omelette with spinach, green onions, mushrooms, red bell pepper, and garlic.
Lunch: Salad, spinach, romaine (red & green), celery, cucumber, carrots, tomato, chicken. Sandwich, wheat bread, muenster cheese, mustard, tomato, spinach, sea salt & pepper.
Dinner: Steam fry with quinoa, beef strips, broccoli, green onion, bean sprouts, red & green bell pepper, yellow squash. Spices: turmeric, cumin, red pepper, paprika
Snacks: raw fruit, kale chips, baby carrots, nuts.
Always read ingredients. For example, bread at the store almost always contains high fructose corn syrup and a vinyl foaming agent called Azodicarbonamide, or ADA. This is not healthy to consume. When buying animal protein, such as beef, chicken, and eggs, try to buy locally raised. Chicken at the grocery store usually goes through about 10 chlorine baths before it's sold. Beef bought at the store can contain "meat glue". The reason meat glue is used in beef so it's easier for the beef manufacturer to label all the beef the same, as far as fat content. They add all the beef products, add an enzyme, and all the beef binds together so you can cut it off in slice. Avoid all lunch meat. Eating beef rare has many health benefits as long as there are no additives in the beef. Butter is good, your body needs fat, so don't stray away from butter. Avoid pasteurized milk, and like I said, ALWAYS READ INGREDIENTS. Another example, some foods have abbreviations, like TBHQ, which is very toxic to the body when consumed in large amounts. As mentioned before, these chemicals are approved by the FDA in small amounts. But if you're consuming more than one product with this chemical, you are exceeding the limit which is considered safe.
Making smart choices when it comes to cooking will change your life. Instead of using canola or vegetable oil, use olive oil, sunflower oil, or coconut oil. Coconut oil has so many health benefits it's incredible! Canola and vegetable oil is almost always genetically engineered and not very safe when consumed in large amounts. Avoid using non-stick pans. Using non-stick will create polymers in the food you are cooking, which results in plastics in your body. Invest in stainless steel pots, pans, and spatula. Avoid using plastic while cooking, so buy some wooden spoons and tongs. Always use filtered water. Almost all tap water contains chemical additives that have been linked to cancer. Although the EPA/FDA regulates for a small portion to be considered safe, there is no way to determine if you are exceeding that amount. Sea salt has an amazing amount of minerals your body needs, having regular table salt has no health benefits what-so-ever and can contain aluminum particulates.
Breakfast recipes: Poached eggs, raw spinach, tomato slices, avocado, sauteed red potatoes with garlic, pepper, and sea salt. Omelette with spinach, green onions, mushrooms, red bell pepper, and garlic.
Lunch: Salad, spinach, romaine (red & green), celery, cucumber, carrots, tomato, chicken. Sandwich, wheat bread, muenster cheese, mustard, tomato, spinach, sea salt & pepper.
Dinner: Steam fry with quinoa, beef strips, broccoli, green onion, bean sprouts, red & green bell pepper, yellow squash. Spices: turmeric, cumin, red pepper, paprika
Snacks: raw fruit, kale chips, baby carrots, nuts.
Always read ingredients. For example, bread at the store almost always contains high fructose corn syrup and a vinyl foaming agent called Azodicarbonamide, or ADA. This is not healthy to consume. When buying animal protein, such as beef, chicken, and eggs, try to buy locally raised. Chicken at the grocery store usually goes through about 10 chlorine baths before it's sold. Beef bought at the store can contain "meat glue". The reason meat glue is used in beef so it's easier for the beef manufacturer to label all the beef the same, as far as fat content. They add all the beef products, add an enzyme, and all the beef binds together so you can cut it off in slice. Avoid all lunch meat. Eating beef rare has many health benefits as long as there are no additives in the beef. Butter is good, your body needs fat, so don't stray away from butter. Avoid pasteurized milk, and like I said, ALWAYS READ INGREDIENTS. Another example, some foods have abbreviations, like TBHQ, which is very toxic to the body when consumed in large amounts. As mentioned before, these chemicals are approved by the FDA in small amounts. But if you're consuming more than one product with this chemical, you are exceeding the limit which is considered safe.
Any good vegatarian/vegan recipes?
Gnar
Im running out of ideas....
Answer
Yes..
For the morning, you could make blueberry breakfast polenta and immune boost juice..
Blueberry Breakfast Polenta
1 cup non-GM cornmeal
½ tsp cinnamon (optional)
½ tsp sea salt
1½ cups fruit juice (apple, pear, or other non-citrus fruit)
1½ cups filtered water
1 tsp non hydrogenated coconut oil, or sunflower or olive oil (plus extra to oil dish)
1 cup blueberries (fresh or frozen, but not thawed)
Mix the cornmeal, cinnamon, salt, and juice in a small bowl.
Bring the water to a boil in a 3-qt/L saucepan. Once boiling, slowly stir in cornmeal mixture.
Cook uncovered on medium-low heat for 20-30 minutes, stirring frequently to prevent scorching, until thick and smooth. It's done when you can jam a spoon into it and it'll stand on its own.
Remove from heat. Stir in the oil using a silicone spatula, then gently fold in the blueberries. Scrape polenta into a lightly oiled or parchment-lined baking dish or pie plate, and smooth out evenly. Allow to set for about 30 minutes (It'll firm up on its own; you'll see).
Cut the polenta however you like—I slice it evenly into quarters and then cut each quarter into 4 triangles.
Store any remaining polenta in an airtight container in the fridge for up to 4-5 days and warm it up in a skillet or toaster oven before serving.
Immune Boost Juice
Makes 1 serving (about 1¾ cups)
3 large or 4 medium carrots
1 small or ½ medium beet
1 medium apple
1 thumb-sized piece fresh ginger root
Optionals (choose 2)
½ lemon, peeled
1 small or medium cucumber
2 stalks celery
4 stalks kale
Scrub all produce well, and trim off ends of carrots and beet—no need to peel anything. Your juicer may have a wide enough mouth for whole apples, but I recommend quartering them and removing the seeds (as they contain small amounts of cyanide). Process all ingredients in juicer according to machine's directions.
Drink immediately (centrifugal juicers produce juice that oxidizes quickly), sipping slowly for maximum nutrient absorption.
And for a visual:
http://i581.photobucket.com/albums/ss251/mtzimmerman1986/blueberry_breakfast_polenta_and_immune_boost_juice.jpg
------------------------------
And for the evening, you could make millet-stuffed bell peppers..
Millet-Stuffed Bell Peppers
Makes 6-8 servings
1 tbsp olive oil
2 medium onions, finely chopped
2-3 cloves garlic, minced
2 tbsp tamari soy sauce
2 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 2 tsp fresh)
½ tsp celery seed
freshly ground black pepper to taste
4 cups cooked millet (may substitute with quinoa or brow rice)
¾ cup tahini
¾ cup ground raw pumpkin or sunflower seeds
up to ¼ cup filtered water or vegetable stock
½ cup minced fresh parsley leaves
6-8 organic medium-large bell peppers
Preheat oven to 375°F (190°C).
Heat the oil in a 3-qt/L saucepan on medium-high. Add the onions and sauté for 8 minutes, until they begin to soften. Add the garlic, tamari, thyme, rosemary, celery seed, and pepper, and sauté for another 5 minutes.
Combine the millet, tahini, and seeds in a large bowl and mix well. Transfer to saucepan and cook until well heated, stirring occasionally; you'll likely want to add a few splashes of water or stock to prevent sticking.
Turn off heat and stir in the parsley. Adjust seasonings to taste (sometimes I add some extra thyme and rosemary).
Slice tops off the bell peppers, remove the core, seeds, and veins, and stuff peppers with millet mixture. Discard or compost bell pepper tops (or enjoy as a raw snack).
Place 1-in (2½-cm) water in a baking pan. Place peppers upright (they must stay upright to keep stuffing from getting soggy) in pan and bake for 25-30 minutes, until peppers are soft.
And for a visual:
http://i581.photobucket.com/albums/ss251/mtzimmerman1986/millet_stuffed_bell_peppers.jpg
Happy cooking. :)
Yes..
For the morning, you could make blueberry breakfast polenta and immune boost juice..
Blueberry Breakfast Polenta
1 cup non-GM cornmeal
½ tsp cinnamon (optional)
½ tsp sea salt
1½ cups fruit juice (apple, pear, or other non-citrus fruit)
1½ cups filtered water
1 tsp non hydrogenated coconut oil, or sunflower or olive oil (plus extra to oil dish)
1 cup blueberries (fresh or frozen, but not thawed)
Mix the cornmeal, cinnamon, salt, and juice in a small bowl.
Bring the water to a boil in a 3-qt/L saucepan. Once boiling, slowly stir in cornmeal mixture.
Cook uncovered on medium-low heat for 20-30 minutes, stirring frequently to prevent scorching, until thick and smooth. It's done when you can jam a spoon into it and it'll stand on its own.
Remove from heat. Stir in the oil using a silicone spatula, then gently fold in the blueberries. Scrape polenta into a lightly oiled or parchment-lined baking dish or pie plate, and smooth out evenly. Allow to set for about 30 minutes (It'll firm up on its own; you'll see).
Cut the polenta however you like—I slice it evenly into quarters and then cut each quarter into 4 triangles.
Store any remaining polenta in an airtight container in the fridge for up to 4-5 days and warm it up in a skillet or toaster oven before serving.
Immune Boost Juice
Makes 1 serving (about 1¾ cups)
3 large or 4 medium carrots
1 small or ½ medium beet
1 medium apple
1 thumb-sized piece fresh ginger root
Optionals (choose 2)
½ lemon, peeled
1 small or medium cucumber
2 stalks celery
4 stalks kale
Scrub all produce well, and trim off ends of carrots and beet—no need to peel anything. Your juicer may have a wide enough mouth for whole apples, but I recommend quartering them and removing the seeds (as they contain small amounts of cyanide). Process all ingredients in juicer according to machine's directions.
Drink immediately (centrifugal juicers produce juice that oxidizes quickly), sipping slowly for maximum nutrient absorption.
And for a visual:
http://i581.photobucket.com/albums/ss251/mtzimmerman1986/blueberry_breakfast_polenta_and_immune_boost_juice.jpg
------------------------------
And for the evening, you could make millet-stuffed bell peppers..
Millet-Stuffed Bell Peppers
Makes 6-8 servings
1 tbsp olive oil
2 medium onions, finely chopped
2-3 cloves garlic, minced
2 tbsp tamari soy sauce
2 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 2 tsp fresh)
½ tsp celery seed
freshly ground black pepper to taste
4 cups cooked millet (may substitute with quinoa or brow rice)
¾ cup tahini
¾ cup ground raw pumpkin or sunflower seeds
up to ¼ cup filtered water or vegetable stock
½ cup minced fresh parsley leaves
6-8 organic medium-large bell peppers
Preheat oven to 375°F (190°C).
Heat the oil in a 3-qt/L saucepan on medium-high. Add the onions and sauté for 8 minutes, until they begin to soften. Add the garlic, tamari, thyme, rosemary, celery seed, and pepper, and sauté for another 5 minutes.
Combine the millet, tahini, and seeds in a large bowl and mix well. Transfer to saucepan and cook until well heated, stirring occasionally; you'll likely want to add a few splashes of water or stock to prevent sticking.
Turn off heat and stir in the parsley. Adjust seasonings to taste (sometimes I add some extra thyme and rosemary).
Slice tops off the bell peppers, remove the core, seeds, and veins, and stuff peppers with millet mixture. Discard or compost bell pepper tops (or enjoy as a raw snack).
Place 1-in (2½-cm) water in a baking pan. Place peppers upright (they must stay upright to keep stuffing from getting soggy) in pan and bake for 25-30 minutes, until peppers are soft.
And for a visual:
http://i581.photobucket.com/albums/ss251/mtzimmerman1986/millet_stuffed_bell_peppers.jpg
Happy cooking. :)
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