Just BEET It!

Its beginnings are dark. A seed of blackness. Implanted into more darkness but with sprouts of holes allowing the sun to awaken it from its shell. Deep red roots but everlasting greenness rises to it’s calling. It grows, it’s stems, like veins, is the leafs lifeline of support. It carries the head yet is strong enough to keep its roots into place. Bulging greatness, round circles forms within its cell beneath the earth, creating a stimulus package of protein, vitamin B folate, zinc, magnesium, fiber, copper, and many other nutrients that support your blood pressure, inflammation, and stamina. 

Its creator pours, slice, and beet the beets. Crushing the skins inner flesh that she sheds from removal. Just the presence of her redness reflects where she comes from. The coastlines of North Africa is where she originates yet her roots are everywhere. Being planted from state to state, her bloodline reflects her resilience and earthiness to adapting to many climates and soils. She tastes just as sweet as Africa yet as earthy as the soil that surrounds her. 

From time to time, her brilliance of life is combined with other fruits to make a pack of detox body love. 

  

There’s nothing like dark red roundness sliding down your esophagus, settling into your intestines to improve your flow and detox your body.  This recipe was created with sweetness , yet rooted gentleness to the body’s blood system. 

INGREDIENTS:

8 oz water

1/2 large Beet root

1/2 lemon peeled

1 c strawberries 

1 in ginger root 

1/4 c oats (oatmeal)

1 banana

1/2 tsp cinnamon

DIRECTIONS:

Place all ingredients in blender, and blend until smooth 

HEALTH to tha VILLE

 

Great places to take kids this week would be the Long Island Children’s Museum (LICM). This season’s exhibit, Healthyville, is all about being smart with your health. Knowing your muscles, being active, and choosing healthy meal options through exploring is what got me excited about Healthyville.  

Kids of all ages are encouraged to enter. They have various stations wher you’re moving your feet, arms and entire body to get your heart pumping. Even I was able to get on a station with my daughter to measure our heart rate while being active. 

Showing kids through demonstrations on how to maintain and take care of their bodies in a fun way was exciting. We were all over the place. My daughter enjoyed it and you will see her demonstration on muscles in the picture below. 

We will definitely go back as education and knowledge about food and health plays a huge role in my house. So fuel up , be active, and head over to the LICM.   

THE BEGINNING -21 Day Health Challenge

When I think about eating, I think about what’s best for my body long term. Most of us have gotten warped in the new society of gmos, toxins and harmful chemicals in our foods.  Eating for YOU has essentially become harder so I decided to create a 21 day health challenge to get myself on the right track.

Day one wasn’t as hard as I thought it would be but going to Philly on the first day of my detox was definitely a challenge. Having meals prepped and ready to go, made my commitment smoother.

The meals were not too bad and craving for sweet and savory items didn’t exist. Prepping and cook time for each meal was no more than 20 minutes including prep time and best of all, I lost 3lbs in 4 days.

I am still in the first phase, mid-week and I wanted to share my progress on FOOD JUNKIE 21’s -21 Day Health Challenge.

If you follow me on Instagram and Facebook, you will see an array of images.

These are just a few of my favorites. The Lettuce hand sandwich smothered in hummus. Sweet potato stir fry, Egg & Vegetable scramble w Quinoa and Chickpeas, and a Green Smoothie.

          

Chana Dal

Chana Dal are baby Garbanzo split beans. These beans are used in many Indian dishes for soups or casual soups. Here’s my take on Chana Dal. 

INGREDIENTS:

1 cup rice

1 cup Chana Dal Beans

6 cups water

4 tbs olive oil

1 small onion

3 large Garlic cloves

1 med Tomato

1/2 Mango

1/2 tsp Garlic Powder

1/2 tsp chili Powder

1/2 tsp Coriander Powder

1 tsp Turmeric

1 tsp Black Pepper

DIRECTIONS:

Boil Rice as Directed.

Boil Chana Dal beans in 4 cups of water.  In skillet, sautée onions in olive oil-2 minutes. Add Garlic and sautée for 1 minute. 

Add diced tomatoes and cubed mango and cook for 1 minute. Add Garlic powder, coriander, chili powder, and turmeric. Stir for 1 minute. 

Once beans are done. (Not too firm, not too mushy) add onion and spice mixture and bring to boil with remaining water and salt. Cook 5 min

Serve over bed of Thai or Sushi rice. 





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We Got Baking Soda!

      Soo, Baking soda can be used in more than just cooking coke, baking, and cleaning. Baking soda can be used to relieve heartburn, acid indigestion, sour stomach and upset stomach. 

      So do you have baking soda because We Got Baking Soda!

      Here’s a recipe from Arm & Hammer:

      Add 1/2 tsp to 1/2 glass of water every 2 hours. NO MORE THAN 7 doses within 24 hr timeframe. 

      FIESTA, FIESTA!

      It’s a fiesta, and you need something healthy to bring, why not bring a bowl of Quinoa goodness filled with yummy veggies? Friends love this meal because you can add this rendition to breakfast, lunch, or dinner or simply eat it alone if you’re VEGAN.

      It’s simple, easy to make, easy to warm up, and easy for meal preps for the week.


      2015/01/img_3534.jpg
      Chopped vegetables on a platter
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      Vegetables in Skillet w Coconut or Olive oil
      2015/01/img_3535.jpg
      Sauteed vegetables and Quinoa

      INGREDIENTS:

      1 Cup organic Quinoa

      2 cups water

      2 carrots-roughly chopped

      1 large Tomato or 1 cup tomatoes-chopped

      1 small onion-chopped

      1 zucchini

      4 Garlic cloves-minced

      1/2 can corn-drained

      1/2 can Black beans-drained

      1 tsp Salt

      1/2 tsp Turmeric

      2 Tbls unrefined Coconut oil

      optional items to add (bell pepper)

      DIRECTIONS:

      Boil Quinoa as directed on package in water

      Melt coconut oil in Skillet on Med/High heat

      Add Garlic, onions in skillet for about 1 minute

      Add squash, tomatoes,  into skillet and sautee for an additional 3 minutes. (continuously stirring)

      Reduce heat to Low until Quinoa is opaque and done

      Add Quinoa to vegetable mixture. Stir about 1 minute

      Add Black beans, corn, salt, and Turmeric and cook on Med Heat for 2 minutes. (stirring continuously)