Thoughtful Thursday Juicing

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Most of us abuse our bodies for years with bad eating habits before an illness shows up. Once it does we chalk it up to “it’s a part of aging.” But I highly disagree. I’ve seen friends and family make dietary changes and either improve their condition or cure the illness completely. I have also experienced these changes.

Juicing is an easy way to supplement your present diet with lots of vitamins and minerals that you normally wouldn’t eat especially if fruits and veggies aren’t your favorite. I can tell you that the juice recipes today are quite delicious and filling and have come a long way since yesteryear. I replaced 1 meal a day with 2 glasses of fresh juice. Depending on what’s in the recipe, I might use the blender or the juicer. The main difference is the blender uses everything you put in while the juicer extracts the juice and discards the pulp or fiber.

I feel my best when I include fresh juices in my diet. When I first started I noticed a lot of changes. I had lots of energy. The brain fog that I didn’t even know I had was gone. Plus all the aches and pains I felt had disappeared. I felt fantastic!

You don’t need to make radical changes to your diet, but at least modify it somewhat and add in fresh vitamins and minerals with juicing. Taking a vitamin may help improve things but it doesn’t come close to fresh nutrients. There are lots of books on juicing but one of my favorites is “The Healthy Green Drink Diet” by Jason Manheim which is available on amazon.

Hope this inspires you to great health!

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“Health is the greatest blessing of human beings.’ ~Hippocrates

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Thoughtful Thursday Growing Microgreens

Last month I wrote a post about the Benefits of Microgreens. Today I’m writing about growing them. I looked up a few tutorials online and decided to start with a kit to see if I liked growing and eating them.

I purchased a small kit made by Back to the Roots. It’s an organic microgreens kit that comes with 2 compostable growing trays, 2 seed packets and 2 expandable soil discs. It was very easy to use. You start by placing the soil disc in the tray and add water. Wait about minute and allow the disc to expand. Then spread the soil in the tray and sprinkle the seeds on top. Cover the tray and let the seeds germinate. After about 2 days the seeds are sprouting and you can remove the lid and just add a little water everyday. That’s it! Within one week I had these delicious microgreens.

The one thing to note is this is a compostable tray that has the potential to leak which can damage surfaces. To be on the safe side I kept my tray on a trivet with a paper towel underneath and it was perfectly fine. It never leaked or got damp.

I used a pair of shears to cut my microgreens at the base and added them to my salad. They tasted absolutely delicious! They’re super easy to grow and super healthy for your body. You can buy a set of 3 kits on Amazon or a single kit from Target. I highly recommend giving them a try.

Hope this inspires you to enjoy a healthy lifestyle. Thanks for stopping by!!!

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“Growing your own food is like printing money.” ~Unknown

Thoughtful Thursday Benefits of Microgreens

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Previously I wrote a post about homegrown Alfalfa Sprouts which are excellent for your health. But microgreens are different from sprouts, the most obvious being they are grown in soil where sprouts are grown in water. Another difference is sprouts are ready to be eaten in 5-7 days while microgreens are ready in about 2 weeks.

When eating sprouts you’re eating the entire plant and microgreen are cut near the soil so you only eat the stem and leaves. Microgreens are a powerhouse of nutrition because they pretty much contain all the nutrients of a mature plant but in a highly concentrated form.

Depending on the type of microgreens you grow, they’ll have higher levels of the following nutrients:

  • Iron
  • Zinc
  • Magnesium
  • Copper
  • Polyphenols
  • Antioxidants
  • Vitamin C
  • Calcium
  • Vitamin A
  • Folate
  • Protein
  • Fiber 
  • B Vitamins

These small plants are full of antioxidants, beneficial vitamins and minerals. They help protect the body from heart disease, alzheimer’s, cancer, diabetes, they boost the immune system and brain function, protect your eyes and bones, aid in weight loss, prevent anemia and more.

Microgreens are easy to grow and can be grown year round. There are many types of microgreens that you can grow like arugula, beets, broccoli, cabbage, cauliflower, chard, quinoa, radish, spinach and watercress to name a few. Plus growing your own microgreens is the best way to keep them fresh longer but they’re also available in stores. Either way it’s a win win to improve your health!

Hope you enjoyed this post. Thanks for stopping by!!!

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“To keep the body healthy is a duty, otherwise we shall not be able to keep our mind strong and clear.” ~ Buddha

Thoughtful Thursday Best-ever Beefless Stew

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With the cooler temps finally here in the South, I wanted to try a new vegan soup recipe. But I wanted something really hearty that would be filling and I found it. This is a recipe for “Best-ever Beefless Stew” with portobello mushrooms taking the place of beef. If you’re not a fan of portobellos, I’m sure you could use another type of mushroom that would taste just as good.

I gotta say this was one of the most delicious and satisfying stews I’ve ever had! A few things I would change to the recipe is to add a little salt and pepper to taste and it also calls for fresh parsley as a topping. But I wasn’t too crazy with flavor of the parsley with the stew. I would recommend giving it a try anyways and see for yourself, you may end up liking it.

This recipe was published in the latest Forks Over Knives, “100 Best Plant-Based Recipes,” 2021 and it can also be found on their website “Best-ever Beefless Stew.” It was really easy to make with everyday ingredients.

Forks Over Knives  100 Best Plant-Based Recipes  2021 image 0

If you’re interested in purchasing a copy of this issue, it’s available on the Forks Over Knives Website.

Hope you’ll give this tasty recipe a try 😊

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“Health is the first form of Wealth. Invest in yours by eating whole, unprocessed foods.” ~ Dr. Axe

Thoughtful Thursday – Spaghetti Squash

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With autumn here, squash and pumpkins are in season! Spaghetti squash is one of my favorites this time of year. It’s a round/oval shaped yellow squash that can be light in color or a little more orange. It’s loaded with vitamins and minerals and is low in calories. It’s also a good source of Vitamin C, maganese and Vitamin B6.

1 Cup Cooked Spaghetti Squash contains about:

  • Calories: 42
  • Carbs: 10 grams
  • Fiber: 2.2 grams
  • Protein: 1 gram
  • Fat: 0.5 grams
  • Vitamin C: 9% of the Reference Daily Intake (RDI)
  • Manganese: 8% of the RDI
  • Vitamin B6: 8% of the RDI
  • Pantothenic acid: 6% of the RDI
  • Niacin: 6% of the RDI
  • Potassium: 5% of the RDI

Instead of eating traditional spaghetti that’s loaded with carbs and can be fattening, try making some spaghetti squash. It’s fairly easy to make and quite delicious. Although I must warn you, that cutting the spaghetti squash can be a little hard so be careful and use a sharp knife.

Recipe:

  • Cut the ends off the spaghetti squash and cut in half lengthwise.
  • Remove the seeds with a spoon.
  • Fill a shallow pan with about 1/4″ inch of water.
  • Place the spaghetti squash in the water, cut side down.
  • Bake in oven at 400 ̊F for 45 minutes or until the squash can be easily pierced with a fork. 
  • Once it’s cool enough to handle, gently scrape the inside flesh with a fork lengthwise to separate the spaghetti like strands but be careful not to break the outer shell.
  • Sprinkle with a little salt and pepper, if desired and serve with marinara sauce.

You can serve spaghetti squash in a variety of ways by adding different veggies, navy beans, chick peas or anything else that you like to eat. There are plenty of recipes online to get you started. So why not try something new and healthy too! You may be pleasantly surprised.

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“Every human being is the author of his own health or disease.” ~Buddha

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Thoughtful Thursday – ALT Sandwich

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One of my favorite sandwiches used to be the BLT (bacon, lettuce, tomato). But now that I’ve gone vegan, those sandwiches are off the menu. Years ago I tried avocados. I wasn’t too crazy about them because they have a bit of a bland flavor but that can be a good thing.

The other day I wanted to make a really good sandwich and thought I’d try an ALT, avocado, lettuce and tomato. I was pleasantly surprised at how good it tasted and satisfied my hunger. It was even easier to make than a BLT because I didn’t have to cook the bacon. Plus I felt great after eating it.

I simply used 2 slices of Ezekiel bread, lightly toasted and spread with vegan mayonnaise. Then I added the avocado slices, lettuce, tomato and a little Himalayan sea salt. Voila! I had a delicious, healthy, satisfying sandwich!

Thanks for stopping by and hope you give this a try!

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“Health is not about the weight you lose, but about the life you gain.” ~Dr. Josh Axe

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Thoughtful Thursday – Adverse Affects of Dairy

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As most of your know, I went vegan about 4 years ago. Not because it was the “in thing” to do but because of health issues I was having at the time. I drank lots of milk when I was a kid and I think we’ve all heard the slogan, “Milk, it does the body good.” But does it really?

I grew up thinking that cows were put on this earth to give us milk and that was that. But when you think about it, the only reason a cow produces milk is to feed their calf. So their bodies have to be in a continual pregnant state to produce milk for us.

There’s been a lot of research done showing milk may actually do us more harm than good. For starters, one of my problems with milk was that I was constantly congested. When I’d get a cold, the congestion would get really bad. I thought by drinking only organic milk and eating only organic dairy products, I was being healthy. But my congestion just kept getting worse even though I wasn’t sick. After reading an article in a magazine I decided to give plant based milk a try and found that my congestion completely cleared up in a few weeks.

After experiencing that I started doing research and found that milk contains harmful hormones which are given to the cows to increase their milk production. Even the organic milk still has hormones in it. I also learned that milk causes your body to leach calcium from the bones which in turn can make you more susceptible to osteoporosis. Not to mention, that milk and dairy products can cause cancer. Yikes! And these were just a few of the adverse affects of dairy that I stumbled upon in my research.

There are a lot of documentaries that you can watch like Food Inc., What the Health, Forks Over Knives, Plant Pure Nation to name a few. These films were a real eye opener for me and although I didn’t go vegan initially, the more educated I became, the more I realized I needed to stick with it to stay healthy. Once I did that, I was living proof that what they were expressing in these films had a lot of truth behind it. Granted a vegan diet isn’t for everyone but there’s always room for improvement no matter what diet you consume.

Please don’t take my word for it but do your own research. You may be surprised and shocked at what you find. Your diet is the foundation to your health as well as your happiness. Because the bottom line is, if you don’t have your health, nothing else really matters. You can’t bring joy to the world if you don’t take care of yourself first. Hope you found this information helpful.

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“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” ~Ayurvedic Proverb

Sources:

Forks Over Knives: “7 Ways Milk and Dairy Products are Making You Sick

The Miter: “Harmful Effects of Cow’s Milk on the Human Body Becomes More Prevalent”

Dr McDougall: T. Colin Campbell, PhD: Link Between Dairy Protein, Casein, & Cancer

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Thoughtful Thursday – Vegan Chocolate Smoothie

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Ok, I confess I’m a chocoholic. But who doesn’t like chocolate? I mean it’s just awesome! There are so many varieties of chocolate out there like white, milk, dark and all flavors in between.

Besides tasting so delicious, studies have shown that dark chocolate, at least 75% or more has some pretty good health benefits too like reducing stress and food cravings, fighting fatigue, improving blood circulation and so much more. It’s even considered nutritious and contains nearly the full RDA of copper and manganese, plus it contains descent amounts of magnesium, iron, fiber, zinc, selenium and potassium.

The 75% dark chocolate has the least amount of sugar as compared to white or milk chocolate. So it won’t contribute to weight gain as long as you don’t over do it. What I have noticed personally is that the more sugar that’s in the chocolate, the more I’ll want to eat it. I find that with the darker chocolate I only need 1 square to satisfy chocolate craving and I’m good to go.

As most of you know, I’m vegan so I’m always looking for vegan chocolates. They do make more of them now and they’re very tasty but a little more pricey than regular chocolate. With that being said I’m always on the hunt for new ways to satisfy my chocolate cravings.

I found a great smoothie recipe online that I tried. It was good but just wasn’t satisfying that rich chocolatey flavor I was looking for so I made changes and came up with this delicious Vegan Chocolate Smoothie that has a rich chocolate flavor and contains about 16 grams of protein:

  • 1 C Unsweetened Almond Milk (or any unsweet non-dairy milk of your choice)
  • 3 Tbsp Organic Gluten Free Oats
  • 2 Tbsp Organic Cacao Nibs or 1.5 Tbsp Cocoa Powder (see note below*)
  • 2 Tbsp Hemp Seeds
  • 1 Tbsp No Salt or Sugar Added Almond Butter
  • 2 Tsp Organic Chia Seeds
  • 1 Banana
  • 1 Organic Date (pitt removed)
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Instant Espresso Coffee
  • 1/2 C Water
  • 1 C Ice

Combine all ingredients in a blender and enjoy!

(*) Although I love cacao nibs and all the antioxidants they provide, I found that using Cocoa Powder gives the smoothie a richer and creamier flavor.

I hope you’ll give this recipe a try and let me know what you think.

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“I’d give up chocolate, but I’m not a quitter.” ~Unknown

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Thoughtful Thursday – Benefits of Ginger

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Ginger root has been used for centuries as a spice and for medicinal purposes. The first time I tried ginger, I wasn’t too crazy about it. I loved the scent but the flavor, not so much.

Over the years, I’ve grown to really love ginger. I’ll put a few small pieces in my salad or add some to my veggie juices. I even make fresh ginger tea which is very aromatic and quite delicious (recipe below). I’ve learned and personally experienced the healing powers of ginger and I can say in all honesty, it’s truly a Superfood.

Ginger has many benefits and can help the body heal from a number of ailments naturally including:

  1. Aids in Digestion
  2. Regulates Blood Sugar
  3. Reduces Inflammation
  4. Lowers Blood Pressure
  5. Helps with Nausea
  6. Antibacterial Properties
  7. Reduces Menstrual Pain
  8. Aids in Reducing LDL Cholesterol
  9. Anti-Cancer Properties
  10. Aids Weight Loss

Before making any changes to your healthcare regime, always check with your doctor/health practitioner to make sure it’s right for you.

Ginger Tea Recipe:

  • 4-5 quarter inches pieces of ginger, slightly crushed
  • 2 Cups Water
  • Sweetener (honey, stevia)

Add ginger and water to a teapot. Boil for 3 minutes. Remove from heat and steep for 15 minutes. Strain ginger pieces, add a little sweetener and enjoy.

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“Our Food should be our Medicine & our Medicine should be our Food.” ~Hippocrates

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Thoughtful Thursday – “No Tuna” Salad Sandwich Recipe Review

Vegan Chickpea "No Tuna" Salad | Forks Over Knives

I’ve been exploring more vegan recipes, especially the ones that don’t necessarily appeal to my tastebuds. And I must say, I’ve been pleasantly surprised. So far, they have all been quite delicious and tasty.

My family likes to eat tuna fish sandwiches but tuna is one of the most toxic fish you can eat. They’re high in mercury and other heavy metals because of pollutants in the water. So I wanted to find a vegan alternative. I finally decided to give this recipe a try and I’m glad I did. It’s a “No Tuna” Salad Sandwich. It’s great because it doesn’t have that fishy smell like real tuna but it’s super delicious and quite filling. Plus it’s quick and easy to make.

The recipe was published in the latest Forks Over Knives, “100 Best Plant-Based Recipes,” 2021 and it can also be found on their website “No Tuna” Salad Sandwich.

Forks Over Knives  100 Best Plant-Based Recipes  2021 image 0

The main ingredient is chick peas aka garbanzo beans which is not necessarily my favorite but they work well in this recipe. I served my family these sandwiches and they were a hit! Lots of flavor, very filling and satisfying, vegan and most important, No Mercury! It’s a win win.

I recommend getting a little crazy and giving it a try. You may discover new flavors on this adventure!

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“Good nutrition creates health in all areas of our existence. All parts are interconnected.” ~ T. Collin Campbell