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Making Great Nutrition Choices Is The Key To Health and wellness

A healthy, as well as nutritious diet regimen, can change your life right, in a lot of means. From improving your mood to decreasing your risk for different health problems, picking your food wisely has numerous advantages. Here are some ideas on exactly how you can enhance your wellness with the things that you consume.

To have a healthy body we require to monitor what we eat. There is a preferred saying that mosts likely to say that you are what you eat. That is entirely true, for that reason, it is necessary to limit the usage of processed food and also take in more healthy foods.

Lug fast, healthy snacks with you anywhere you go. If your body is starving then you ought to feed it. Hunger is how your body allows you to recognize that you require to reenergize your energy levels and also supply much-required nutrients. Having little treats available can guarantee your capability to stay moving via the busiest of days.

Great nourishment can be the response to handling some aggravating digestive system health and wellness troubles. Fiber is essential for digestive system wellness as well as can be added to the diet to alleviate constipation. Cautious preparation of beans can avoid the gas frequently related to this high fiber active ingredient. For looseness of the bowels, attempt percentages of nuts or nut butter.

Eating the ideal foods is great, nonetheless, if you are not refining it appropriately, a lot of its value is thrown away. Make it a point to be more energetic in your daily regimen. Including a few actions occasionally will add up over the week. This enhanced activity triggers your body to refine more effectively out of need. Include short strolls after every meal to assist in food digestion.

Milk items give us calcium and also healthy protein. Some individuals locate cow’s milk indigestible. For them, there are alternatives: Lactaid milk, goat’s milk, as well as soy or rice ‘milk.’ Cultured dairy items such as buttermilk, sour lotion, and yogurt are especially high in nutrients and also more digestible than milk.

Food is never ever a great option to make use of to pay off a youngster. Whatever great consuming behaviors they develop when they are young will likely go with them into their adult years, so you desire to infuse strong eating patterns and also clever food choices.

To enhance the function of your liver, consist of a lot of tryptophan in your diet. Tryptophan is an amino acid that assists your body in manufacture different healthy proteins. It is necessary to the production of niacin, which enhances liver wellness. Foods rich in tryptophan consist of turkey, watercress, and also salmon. Tryptophan can additionally reduce anxiousness degrees.

Changing your diet regimen might be difficult, yet it’s worth it in the lengthy run. Nourishing food will provide your body what it requires to run appropriately and also will certainly leave you feeling terrific. Maintain these tips in mind as you change towards your healthier lifestyle as well as you’ll find yourself consuming much better in a snap.

That is totally real, as a result, it is important to restrict the usage of processed food and take in extra organic foods.

Great nourishment can be the solution to managing some aggravating gastrointestinal health and wellness troubles. Food is never a good alternative to make use of to reward a youngster. Whatever excellent eating habits they create when they are young will likely go with them right into the adult years, so you desire to infuse strong consuming patterns and smart food selections.

Healthy food will give your body what it needs to run effectively and will certainly leave you feeling fantastic.

Have you learned about pumpkin seeds yet? If not you have to try a little SPUNKS! Just watch the video below and find these healthy snacks on Amazon.com

The Best Pumpkin seed snack in Seattle!
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1051795

Superfoods: Raw Soup Class. ‘Manna – The Ubuntu Living Show’

Welcome back to raw food prep class. Today, we’ve got another delicious recipe for you and we’re going to get into some of the liquid feasting, and what do I mean by that? I mean soups, making soups once again, soup making is one of those staple foods.

Everyone eats soup, everyone. Most people know how to make soup. Soup is normally just boiling vegetables in water until it just become soup. What we’re going to do today is make soup, probably faster than you’ve ever made before tastier than you’ve ever seen. Tasted. Well, when you make it yourself tastier than you would have ever tasted before and colorful, amazingly colorful, not losing all of that color in the cooking and we’re going to do that is with using our blender.

🙂 – >FUNFACT: Pumpkin seeds are a great addition to Soups!

Now, once again, I’m going to be using the power blender, but you can use a hand blender with this recipe or you can use a normal smoothie maker with this recipe it will work with that. You might just need to build a little bit longer. The recipe we’re going to be doing is a tomato and red pepper soup. So we’re going to be blending up tomatoes, red peppers and some other ingredients, and literally five minutes.

Your supers done on the table ready to be eaten soup normally as a half day to hold a affair with things slowly simmering and adding spices and getting the flavors right. Will this recipe it’s so easy, just tucking in a blender turning it on and having an awesome soup? So let’s get started you’ll notice. The first thing in the blender is that it’s got some water in it. Now this waters been warmed through slightly.

So that’s a boil: there’s just gotten a bit hot. That way we can have a hot soup and some of you were wondering or cold soups. None about that doesn’t have to be cold. You can have it warm by using hot water as your base. Okay, so we’ve got the hot water in there and now we’re going to get going with the tomatoes first and that’s some great big Tomatoes here start with 3, i’m going to pull off the little green, but that is actually poisonous.

If you have enough of that. Just chopping it into quarters is fine for the blender, so tomatoes are great to eat because they got a lot of something called lycopene in it. What happens with like a penis? It becomes more absorbable available when you’re blending it or you when you’re cooking it. As I’m not partial to cooking, I prefer blending it and using warm water does the same thing, but if you look at it tomato by cutting it open and certain segments of it as well, when you look at it, it’s just got the most beautiful water eNOS.

It’s great for for getting liquid into our systems for higher for making us hydrated, and it’s also particularly good for for the lungs and for the reproductive system with the seeds. Many benefits with tomatoes: okay to more urgently for tomatoes, are in next we go out red peppers. Now these are beautiful. Looking red peppers thing to remember with your red pepper, is that a green pepper is green because it’s not ripe, whereas a red pepper is a green pepper, that’s ripe! So it’s not there’s a different kind of pepper.

It’s just that the ones picked when it’s actually ripe and picking fruit when it’s ripe is much better for your health and picking fruit when it’s not ripe, because the fruit draws up all the nutrients at the end of its ripening period. So that’s when you’re getting most of the flavor developing as well. So it’s had a chance to ripen on the plant to absorb all those minerals in it that your body craves we’re going to chop that up into two squares to blend that through nicely as well.

This is another reason why, when you go to the shops, red peppers are more expensive than green peppers, because it’s quicker to grow something when you pick it not right to letting it grow all the way to being ripe. Okay, now he has an important question: what do you do with that? The seeds of the pepper you take it outside and you throw it in your garden and then it’s going to grow pepper plants, never waste anything out of your garden.

This is how many pepper plants does that maybe 30 or 40 red pepper plants that you can grow and, if you think of how much money that’s going to save you in the long run. Just from planting this, one pepper seeds phenomenal so really get into any of the fruit that you have, if you cut it open and their seeds in it, put it in your vegetable garden. True, okay, let’s do one more I like to add but more of this because it gives the super bit more of a texture to it.

It’s not so watery Tomatoes quite watery, so it does make the soup quite watery excellent, but the peppers in so tomatoes peppers. What else we got? Ah red, onions? Ok, so I use red onions. I prefer red onions to white onions because they’re red now the color in food indicates the antioxidants in the food antioxidants. Remember those things that stop us from rusting from the inside out and the more color it has the deeper the colors.

The more antioxidants are present, so the red onions got plenty of antioxidants in it. I’r just going to need about a quarter of a red onion for this amount of soup. Yeah quarter, rest of your red onion, keep and use that for another soup. Okay, now we’re going to get into some more flavoring aspects. We start off with basil. We’ve got a mixture of purple and green basil once again, purple color amazing, color too there’s so few foods are actually purple.

So if you can get hold of purple basil, excellent, excellent potent strong, smelling and tasting basil, so we’re given these or rinse we’re just going to pop all of that in their mothers or finish its go basil and bezels also incredibly easy herb to grow in your Garden, get a seedling, get some seed, get it growing. It really likes a lot of sunlight, so it’s normally only going to grow in the middle or towards the end of summer.

Okay. What else do we have for flavor? We have a little bit of rock salt, and this is Himalayan rock salt. It’s a type of salt. That’s been laid down, thousands, if not millions of years ago, and it’s a complete mineral salt like sea salt is so yeah. You could choose either sea salt or rock salt. I put a bit of that in this is very different salt to the salt that you get you buy, packets of iodized, table salt iodized table salt is not the same thing.

It’s gone through a process where a lot of the minerals are lost and a lot of toxic things are added to it. So make sure you getting a natural source of salt, either sea salt or rock salt is a thing to go through. Go for okay. What else have we got? Ah now we like to have our soup a little creamy, but I’m not going to use any animal cream in here. So i’m going to use nuts and I’ve got some cashew nuts raw cashew nuts and they’ll, give it a creaminess and slack more of a heaviness to the soup to make it more filling.

So I’m just going to put about a handful of cashews in there. Two more there we go. What else is on the table? We’ve got some olive oil, olive oil again bit of an oil eNOS and taste to you, soup for your soup. So just add in about a tablespoon to two tablespoons in there yeah that’ll. Do it that’ll sink through, and then we have all these ones? Let’s put these and go G berries. Now I talked about go geez all the time, because they’re amazing amazing, amazing food.

They have incredible nutritional values to them, so add them into whatever you can now. The reason I want to put them in the soup, firstly, is the color we’re trying to make a red soup red go G. Berries will make it an amazing red orange color. Second reason I want to add the goji berries is for its thickening properties. Go geez make the soup thick, so it acts as a natural thickness. You don’t have to use any other thickness yea once again, not a handful will be fine for that excellent got the goji zip.

Obviously the main thing the goat cheese are doing is upping the nutrient density of our soups and making it have more nutritional value for us and remember we eat for nutritional value. So you want to keep thinking I’m going to add the nutritional value of this meal. What else have I got our got a little bit of cayenne, pepper now, Kane pepper is a type of chili and I like to add chili pot, especially to the red soup color again, but also that spiciness goes very well with the red pepper and with the Tomato, if you don’t like spicy food, you don’t have to add it and Kane pepper is very spicy, so be careful that you don’t add too much in there.

Nothing i’m going to put in about half a teaspoon, I’m actually looking forward to a bit of spiciness. Today and in winter adding spices to your soup is an excellent way of making it warming to the body. So all our ingredients in you can see. I amazingly had layers other thing: you’ll notice is I’ve laded that the most water content foods are at the bottom. So that means that the tomato has got most water in its at the bottom and then goes.

I have to dry a dryer. That’s so that the blades, when they start spinning, have something to grab onto because if you throw the dry stuff in first it’ll, probably get stuck and then you’ll have to use the tamper to squash it or take it all out and put it back in. So this makes it blend a lot easier. Other things you could add are things like garlic. If you like garlic or any other herbs or aghanim is one that comes to mind, but you can play with flavors there.

But let’s get this blending and see what it looks like ready. You want to leave it blending, so you don’t hear, knocks and things because when it’s knocking the little bits are so solid bouncing around. We want a suit to be completely smooth, so you want to blend it until it’s looks and sounds like it’s completely smooth, so very much depends on what you’ve actually put in the blender okay. Now one of the most important things, obviously is the taste test.

Because have you put enough salt? Did you put in too much spice you’ve got to test all of the stuff and that you really can do only with your taste buds. So a teaspoon comes in handy for that wow. That is quite spicy, but I love it. It is excellent, so I’m going to pull that out into a bowl. You can see the amazing orange color in that. If you wanted a more red, you can add in more cane pepper or more goji, berries that’ll make it more red.

Now you have to garnish something properly and what I like the most is the sprouts that I’ve grown in the kitchen garden sprout errs. These are falfa amazing sprouts. Most people have had our felt at some point: grow them in your kitchen, garden, sprouter and then use a handful of that on top perfect. Now, you’ve got some living green sprout energy in your soup, and that’s it. We’ve made a tomato soup, it’s taken us maximum five minutes, it tastes amazing.

It looks amazing anyone’s going to be impressed and think that you’ve been slaving away at the stove for hours, but all you’ve done is just blended up a few things. So we’re going to tuck into that and enjoy that and try this at home see how it works out. If it’s not going smooth enough, maybe you need to likely steam your vegetables to get it soft enough. Maybe your blender can’t handle the the solidness, but just try it you’ll figure out a way to make it delicious now.

Why is this soup better than buying a soup or four shelf in a supermarket somewhere packaged one a ready made meal? Firstly, you’ve put your own love attention and energy into making it mom’s food always tastes better than any other food, and there’s a reason for that, because she loves to feed her children and in that way, when someone makes it themselves there’s always an energy of love And caring that comes through with that food and that can’t be matched with anything that you’re buying the shop.

Secondly, you’ve had control over the ingredients, so you know exactly what’s gone in there. You know you’ve put in good organic ingredients and you have not put in any poisons what poisons could be in there. Well, there could be preservatives that could be flavorants. It could be colorants. There could be all manner of poisons present in package soups that you got to be careful of. You have to read the ingredients and then you’ll learn about that.

What else yeah it’s as quick as may be pouring something in and mixing it through. Maybe a little bit longer, but certainly not as long as doing on a stove. So blending is much quicker for that and I suppose also you learning how to feed yourself as opposed to relying on a shop or someone else to do it for you, which is so important to do, knowing what to do for yourself to nourish yourself. Taking that time for yourself to actually honor your body, it’s the only body you have in this life and, if you’re expecting someone else to do it for you, it’s not going to happen.

You’re just going to get inferior grade low nutrient dense foods that are not going to give your body what it needs, which is that nutrient boost. The other thing, of course, is that the extreme processing that a lot of these things go in to go through to get onto the shelf means that it’s been very denatured. So any vitamins, minerals and nutrients, and certainly antioxidants, are probably not even there anymore by the time you end up eating it.

So, what’s the point of eating food, if it’s not actually giving your nutrition we eat for nutrition for nutrients, so you need to make your own to make sure you’re getting the nutrients in that’s enough reasons to start making your own soup and lastly, of course, is A taste amazing, so full flavor, you can add flavors to it. Okay, enough talking make your own okay excellent. Thank you! Sayonara, most of best soup ever yeah.

I think everyone’s going to want to try this come along. We’ve got some more balls back their legs. Oh around 70, a kilo. So if we’re using a hundred grams there’s a lot that normally picking back, I sell these little better. Oh yeah there were people of messenger Larry hands for, like twenty bucks, yeah grams of nuts father kept protein at all protein. Oh no! You want it now teaspoons, but hey. Thank you very yeah.

Oh you got Big Springs. No, I think, there’s no squeeze an asset makes it go long. Hmm, it’s not half an eater, you just hot water, right, hmm, hot soup! That’s man feels so light. It’s like eating light. Hmm, you are eating, like hmm, transform line, hmm lightly, sound mmm, but boiling water. You could you like to see popping on you, don’t have to use boiling water and the kettle has an anomaly. Point2 water does at 70 Celsius.

It doesn’t like going about 70 because that’s where the molecule stop being deranged, when your kettle will go to around it’ll, take most of the Sun would be around 78 I’ll quickly go to 70 and will stay there for about half the time. It’s boiling then, at the very end, for the last say ten seconds: they’ll shoot up 200. So you can stop it’s a 20 seconds before boils and it’ll be a 79 and 100 and your water wouldn’t have deranged and it’s not spoiling.

But my and that’ll burn your mouth 55 will, if you want it really 55 will burn your mouth and it changed their effect or anything. Well. How about people use it for killing germs and such what is it Jim? It’s just bacteria yeah heaviest organ in our body is bacteria right in kilogram of flora, more cells, more from nor organisms back to olin, isms and cells in our body, Oh seriously, something whose body is it it’s more than than they are of us, but I’m certainly There we asked who I’m that which is conscious or Burton someone’s overrun with them parasites and Candida, yeast and mold, which are also just bacteria, which most people are that stuff likes a certain brand of food as its energy, refined, carbs, refined, sugars and processed meat or Meat, so you think about consciousness of all those millions and millions of organisms and your consciousness from your cells, which is fast mall in proportion wise and how many units they are like people think well yeah.

I very well about eating this junk you’re right. It’s the yeast model, fungus, bacteria and parasites that are influencing consciousness to equal Bayless energy like even then. This morning I was hungry after I got super foods coming, I must have eat crap and I bought jungle. Oats pause – I was like sorry juggalos, but like it’s not very healthy, is it is sugar and stuff we’re turning um and, like other when I’ll come home.

There’s like a banana bread like there’s a mango there and there’s banana bread, and I’m like, I know which one’s good for me, but I got ta eat it. I’r feeding the because you who am I feeding bacteria Candida fungus, molds yeast. We have a visitor and because silos hello, I mean the corporation yeah, so she’ll check this outside god. That’s expect the nearest exit. Maybe I’m scared, maybe I’m scared, maybe I’m maybe I’m maybe I’m free and alone.

I maybe I’m scared me happy dreaming of a broken heart since the day we made happened, dreaming of a broken heart and I can’t forehead


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1051795

Your Brain Is NOT In Your Head (Doctor Explains)

That that’s ridiculous. But in fact, with each passing year and with more and more research we’re beginning to realize that we have two brains, and years ago there was a quite a popular book called the second brain which detailed the fact that there are more neurons.

The cell of the nervous system lining your gut. Then there are in the entire spinal cord, which connects the brain to all the rest of you. So the phrase was coined the second brain, but in fact I’m going to make an argument in the upcoming book. The longevity paradox, then, in fact, your brain up in your head should properly be called your second brain and that your first brain should be properly called your gut.

Now that’s a pretty bold statement, but with the previous lecture we talked about the fact that around 90 % of the cells that make you you are living in your gut and that 99 % of all the genetic material in you is contained in your gut. In your skin, not human cells, and that most likely we have uploaded information processing to our gut for most of the functions that we need to do now when I was in medical school and even up until a few years ago, we knew that we thought that A lot of the hormones that affect our mood among others serotonin and affect our sleep of melatonin.

Initially we thought they were made in the brain, but then subsequent research showed that they we thought that they were made in the neurons in the gut and then sent to the brain. Well now it’s clear that most of the hormones within us are actually made in the gut themselves by bacteria, and if we have the time we’ll talk about one of the amazing effects that roundup glyphosate has had on poisoning our first brain, and I think that has Huge implications on the rates of anxiety and depression that we currently have in in our country and other Western countries, okay.

So the basic concept of how the brain talked to the gut was that there was a very large nerve called the vagus nerve that ran from the the brain down to the heart down to lungs, down the liver and then down to the gut. The intestines and the brain via the vagus nerve would basically tell the gut what to do. It would control the motion of these smooth muscles that don’t otherwise take orders via nerves.

So it’s basically the old idea of cable wiring, your home or even electrical wires or telephone wires, there’s literally a direct electrical signal that goes now. This is actually a fairly fast signal, as anybody who hits a hot plate or a hot fire, you get an instant burning sensation that goes to your spinal cord, actually never gets to your brain and you immediately pull your hand away. So that goes by a cable.

What we were taught is that this is this was primarily a one-way street brain told the gut. What to do now, as I mentioned before, women are much smarter than this, and they long known that the gut tells the brain what to do with a gut sense. And of course, you were right for every one wire going down from the brain. There’s actually nine wires going up from the gut to the brain, and this was one of the first indications that perhaps we had it all wrong as to who was in charge.

And so this is one of the first indications that probably the first, our first brain. Our real brain is down below, and this is an important but second brain now, there’s this cable system or hardwired and whenever I’m doing a podcast or a radio show they always want me to be on a ground or ground link. It cellphones are fairly unreliable, but we have a cellphone system. So the second way that we communicate information is via hormones and hormones, don’t travel via wires.

They travel via, if you will blood vessels or limps or there’s even a suggestion that they travel along meridians of electrical charges. But let’s just say that so the second message is Tech’s missing and they serve and and emails. So this is a believe it or not slower process than the hardwire and it’s more subject to misinterpretation, because you have to have a tower or a cell phone. That is capable of getting a good signal.

And if you remember anything, we talked about how lectins may disrupt signaling is that lectins, among other things, will bind on to a cell’s receptor for a hormone and just stay there and block a hormone such as insulin just giving an example from actually getting the information That it needs to get to a cell, and so both of these systems are very important. We used to think that most of the hormones that we make are made in the gut primarily some in the brain, and they were made probably by specialised hormone, using cells.

But with each passing year as we’re beginning to understand how elaborate the gut population is. The more we’re realizing that it’s actually the bugs in our gut that are responsible for making many of the hormones that communicate to our brain so, rather than a kind of top-down information system of the brain being in control of us. It’s actually at least equal between the gut and the brain, and I think, in terms of our short-term and long-term health, that both the first brain down in the gut is probably the big winner in long term.

I’ll give you an example. I recently was visited by a very famous meditator from Japan, a woman who is actually Deepak Chopra’s a representative in Japan, and she actually translates all his books and she has suffered from severe juvenile rheumatoid arthritis and autoimmune condition. And she it’s so bad that she was on to immunosuppressants. She’d already had two knee replacements for her severe arthritis and she had such incredible pain that she really moved around with the help of a wheelchair and a walker, and she firmly believed that she could meditate her way.

Out of this condition – and I think that’s very admirable – but clearly it wasn’t working – she also followed a ru Vedic diet with large amounts of brown, rice and legumes as her principal diet, and she took all the usual suspects. She took lots of anti-inflammatories like tumeric and to no avail, and apparently she was in Vancouver Canada last December, when an acquaintance handed her the plant paradox and she took it home and read it, and I met her in April of this year when she flew to Meet me beautiful young woman, she walked into my office.

She was on no medications, she was pain free and what had happened well as much as her second brain tried to overpower what was happening down in her gut. This was actually the problem and don’t get me wrong meditation and actually works extremely well for a lot of things, but meditation has yet to break into this first brains barrier and so when, when this brain is out of whack, the consequences are severe across her and She’s just one example: let me give you a better example.

We talked there was a question on the last time about good, bugs and bad bugs. So we know that there’s there’s about 10,000 different species of bacteria, so far identified in our gut and there’s probably well over a million different viruses that live in our gut and a nice smattering of worms and fungi and we’re just beginning to figure out what all These guys do we can classify them generally as good guys and bad guys, and you know that I call the good guys gut buddies and the bad guys gang members and the gang members have different food requirements of the good guys and, what’s so fascinating about the Gang members – and this has been worked out very well in animal models and there’s a couple human models that we can talk about.

So the gang members, love, sugars, simple sugars and they love saturated fats, love them. The good guys can’t live on this, and what we now know is that the gang members send text messages up to your brain to your hunger, centers and the text, messages basically say: you’re hungry, we want more to eat and we actually want more of the things We eat and we want more sugar and we want more saturated fats and those of you have seen Little Shop of Horrors, the movie or the play.

The movie had Rick Moranis in it and an all-star cast. But the blood sucking plant that poor Rick Moranis had to take care of, wanted human blood and her name was Audrey and Audrey constantly got bigger and bigger and needed more and more blood, and she constantly said feed me. Seymour feed me and poor Seymour had to go out and get her what she wanted. So we now know that the bugs in your gut, actually tell you to feed them now.

The converse is true: we know that the good bugs actually want these complex, sugars resistant starches in Ulan, which is a complex sugar, and they actually, if you give them what they want over a few weeks time, they will actually kind of drive out the gang members And they’ll start sending messages to your brain to feed them what they want, and I have so many men who are meat and potatoes guys that would never think of even having a salad within two or three weeks.

Maybe a month they’ll they’ll come in and see me so doc. This is the weirdest thing I crave salads. I can’t go a date without having a salad. That’s really weird, really weird! Well, it is really weird to think that this brain has more control over what you’re actually seeking you’re, actually seeking foods for whoever is control of this brain, and this brain in turn controls this brain and there’s been some beautiful experiments with germ-free mice, where they’ve taken Germ-Free mice, who don’t have any bugs in their gut and they give them feces from fat rats.

You know the nice thing about working with rats and mice as they love to eat each other’s feces. I have a dog, we won’t go into them and they just love it. So you don’t have to give them enemas, fecal enemas, you just give them the other rat species, so they take the skinny mice who are, and you give them the feces from obese mice. And lo and behold, the skinny mice will become obese, and this is actually in the Lance that a few years ago there was a case report of a woman marathon runner, who I mentioned in the plant paradox who was skinny.

She developed the severe intestinal infection called C, difficile or C diff, which is the ultimate gang member and she got it by getting a lot of antibiotics and it killed off all her good bugs and the gang member took over. So one of the ways we treat that now is a fecal transplant and a fecal transplant is exactly what it sounds like we take feces from healthy volunteers. I was actually one in medical school back in the dark ages at Georgia, where we actually use fecal transplants to cure this problem and once a week they would take around a honey bucket.

We called it and medical students would take a crap in it and then we’d put it in a Waring blender or a Vitamix and modernize it, and then we put it in a bag and shoot it up. One of our patients rear ends. So that’s a fecal transplant, so it’s now actually recognized therapy. So this woman in England had a fecal transplant. We like to try to get a close relative, because it turns out that people who live together share their same microbiome so, and it turns out one of the theories of why fat families are fat is that you all share the same obese, microbiome and skinny.

Families are skinny because you share skinny microbiome and it’s not willpower as it’s you’ve, you’re being controlled. So this woman marathon runner gets fecal transplant. It’s cured of C difficile from a nice. Now her niece was about thirty pounds overweight within a year. The marathon runner, despite returning to marathon running gained 30 pounds, ate exactly the same foods that she did before, because she’s a healthy runner well how’d.

She do all that. Well, it turns out there’s another really interesting twist to the son, and we talk about a lot in the plant paradox. The obese mice are obese, not only because they have bugs that make them seek out other food, but the bad bugs are actually very efficient at extracting food from the things you swallow and, sadly, they’re actually very efficient at passing it on to you. In other words, they’re the gateway, and so even though this marathon runner was eating pretty much the same thing and believe it or not were not.

The skinny mice were being fed the same rat chow that they were getting before they were given the obese mice bacteria. They all gained weight because these bugs were very efficient extracting calories, but then passing it into things that we could have soared now. What’s really interesting is the good guys they actually, if you will, or rather greedy and don’t want to share, and so they take the foods that we give them.

Particularly inulin and Ola go saccharides and they do two things with it. They make more bugs more kids and they make a particular kind of fad that are called short chain fatty acids that are called and the most important one is sorry butyrate now butyrate gets its name from butter or butter gets its name from butyrate. There’s a little bit of butyrate in butter. Now, don’t turn off the set and go running for the kitchen and get some hot buttered popcorn, there’s very little butyrate in butter.

But there’s some there and one of my colleagues has become famous for bulletproof coffee, which has butter in it, and that’s why it’s in there anyhow butyrate it turns out, is the primary fuel for neurons and, more importantly, it’s the primary fuel for the mitochondria. In all of our cells, but in particular in neuro and you’ll, see that the more butyrate producing bugs you have the better, your health and the better, your brain and the better your energy levels, because of what the mitochondria are getting okay.

So these guys take everything you eat, make some butyrate in exchange, oh by the way butyrate. If you listen to the last lecture is essential for the cells that line our gut has their main fuel supply and the more butyrate they get the plumper and healthier and happier they are and the better off you are long-term, the bugs the additional bugs come out. Your rear end, and then you have Terry walls looking down at that giant, coiled snake in her toilet, so they took most of the food you ate and made more of them.

So it’s a win-win. They give you, in exchange this incredible, clean burning fuel source that helps plump up. Your gut makes your brain happy, make sure mitochondria work and they take most of everything and make more bugs and you poop them out, and you stay thin and again. That’s why you could have someone like me, who you know lost 70 pounds doing this or Kelly Clarkson who lost 37 and a half pounds without exercising and people say, that’s a miracle how’d you do that.

Well, she got rid of her gang members by starving them to death. The good guys moved in they ate most of what she swallowed and in return they gave her what she needed to go on, and so what we see with most people is that the weight loss is basically a side effect of getting your gut back into order And it’s a side effect you don’t have to. This is not about deprivation. This is not about. Oh, you know, I’ve got to have willpower.

Will power comes from here? The willpower you want actually comes from here when you’ve got text messages from your good bugs saying you know feed me the stuff I want and the bad bugs are no longer giving you information to seek out the stuff that they want. Okay, now as most of it, so let me actually so good took good time to talk about glyphosate or roundup. Roundup is now ubiquitous in all Americans.

All North Americans, roundup, used to be most people have heard of roundup, is what we spray on our weeds in the garden. The yard, but roundup was originally developed for GMO. Soybeans and roundup is an herbicide. It kills plants, and it does so by blocking a hilarious pathway, called the Shikha mate pathway and it allows plant cells to divide and reproduce it. Humans do not use the Shikha mate pathway, and so, when Monsanto invented roundup, they assured us that roundup was perfectly safe, because we don’t have the sugar make pathway to make cells.

What they didn’t tell us is that bacteria use the sugar made pathway to reproduce, and so roundup initially was sprayed on soybeans subsequently was sprayed on corn canola and sugar beets. Now roundup is sprayed on almost all conventional grain crops as a harvesting agent, and I won’t bore you with details, but it’s much easier to harvest corn or soybeans or wheat or rice or canola. If the plants already dead makes it far easier to separate the seed from the plant, so now roundup is sprayed on conventional crops so that these very expensive harvesters can be at a particular field on a particular day when the crop is dead now, so this is Then so now roundup is on all of these products, its then fed to our animals as fee.

Now nobody goes around with each individual kernel wipes off the roundup. It goes into the animals. It then becomes part of the meat, whether it’s a chicken, whether it’s pork, whether it’s beef, it’s now part of the beef, then it also goes into our feet. It goes into all of our cereal products, all of our bread products, all of our soybean products. It goes into almost everything we goes into all of our corn products, and so we are, it goes into our wine.

Almost all California, wines have glyphosate, including a few of our organic wines, because the fields next to the organic fields were sprayed with glyphosate. In fact, I was talking to Hawaiian maker in Santa Barbara County a couple months ago and we were looking at their biodynamic and organic and was look. We were looking at one map of his field and I said well now how about this one? He said. No, we can’t certify it as Ganic and biodynamic, even though we treat it that way, and I said well, why not? He said one could see this parcel in here at this bar, so they they spray.

You know with with Roundup, and so we know the wind drifts it and we won’t sort of point certified. So what happens now is roundup in almost everything we eat number one kills our microbiome period. Now we now know from some new research from MIT that roundup, in and of itself breaks tight junctions, which we learned about on the last lecture or what separates the outside world in our gut from us, so roundup in itself produces leaky gut.

But what’s worse, is these gut bacteria are essential to take the building blocks of serotonin and melatonin the serotonin, the feel-good hormone melatonin, the chill-out hormone and take those essential building blocks away, and so the gut bugs are gone. They no longer have the building blocks, so they can’t make serotonin and they can’t make melatonin. Now there’s a third compound that some people have heard of called GABA now, gaba, there’s two hormones, the excitatory hormone, which is dopamine.

Anybody who is addicted to a article game is looking for a dopamine charge. Any gambler is looking for a dopamine hit, gaba is the calm down or mo it tells things. The nurse chill out. Gaba we now know, is also made primarily by gut bugs. So is it any wonder that we’ve got an entire multiple generations least two generations of anxiety, depression on edge and and nothing really and nobody can sleep and it’s all because we’ve we were systematically destroy.

This frame is okay so far, but then the next problem happens. Okay, so neurons make connections with other neurons, their social network to exchange information, and they send out all these dendritic processes. I got to stand over here doing it so there’s neurons are so important that they have their own handlers, their own bodyguards and they’re called glial cells or microglial cells and they’re part of the immune system.

They’re, their white blood cells, so they’re specialized, might think of it as the secret service. These guys are so important that they they kind of care from the neuron and they protect them. Okay, so that’s great now, if our gut is leaky or if lectins and LPS’s are getting. If you remember, we’ve got a bunch of neurons down here and we also have our border patrol where most of our immune system is, and the Border Patrol’s job is to alert.

You me our rest of our immune system about a pending attack. So when lectins and LPS’s and bacteria get through our gut wall, helped by roundup text, messages which are called inflammatory, cytokines hormones are sent up to the brain and they say: oh, my gosh, you know we’re down here in the hinterlands. The walls been breached. The hordes are coming protect the neurons at all costs, so we now have some very elegant pictures, particularly from Harvard MIT instead and UCSF, where these defenders of neurons turn into pac-man and they actually eat these dendrites and prune them back, and you can think of it.

As pulling back the troops from the front lines, I like to think of it as pulling up the drawbridge over a moat as the you know, the barbarians are storming the castle, and so they can actually finally get the neuron isolated and then they get so good That they encircle the neuron to protect it and the neuron, just like you, pulled up the drawbridge on the castle. If the Horde surrounds the castle waits them out, the inhabitants will starve because they don’t have anything to eat and what we’re seeing now in dementia and Parkinson’s and Alzheimer’s, is these clusters of dead, neurons surrounded by their bodyguards? Now in Parkinson’s, it has a name.

It’s called a Lewy body and this is a characteristic finding of Parkinson’s disease. You know these Lewy bodies occur in a part of the brain. I love this word, the substantial nigra, it’s just a great word and that’s the motor control area of the brain and that’s where all the dopamine cells in the brain are and so the substantial nigra. We see all these Lewy bodies and, oh by the way. Besides text messages, we know that lectins climb the vagus nerve up to the brain and attack the head in head for the substantia nigra.

This has been proven in animal studies, but it’s also been proven in humans, where a number of humans used to have an ulcer operation where we cut their vagus nerve to cure their alter, and it worked pretty well actually. But these people have been followed for years and years and years and people who have had their vagus nerve have about a forty to fifty percent less chance of having Parkinson’s than people who don’t have their vagus nerve, interesting, okay, so, finally, tying it all back together.

So Lewy bodies are the hallmark of Parkinson’s, dead, neurons, surrounded by goji, berries, goji, berries, glial cells, Kouji berries, you evil got that in so researchers neurologists were wondering why Parkinson’s patients had bad constipation, they do and they said well. It must be because the vagus nerve doesn’t tell the gut to move right well, they did some animal experience and said you know we should look at the neurons in the gut because there’s lots of neurons and they got in there and control the movement.

So they started doing biopsies in animals with a model of Parkinson’s and lo and bold down here in the gut, were the dead, neurons, surrounded by glial cells, Lewy bodies, they’re down here in the gut, what the heck are they doing down there they’re supposed to be Up there, so then they took early Parkinson’s patients and do what are now called trance. Colonic biopsies, where you take a colonoscope and lots of people have had a biopsy of a polyp, but they go all the way through the wall of the Cole and bite off.

Some tissue just beyond and lo and behold in human guts of early, Parkinson’s, there’s the Lewy bodies. So what we now know is that Parkinson’s begins in your first brain in your gut and then that information is communicated to your second brain, that the war is on and protect the troops up here. So the more we learn about the first brain, the more and this important brain gets relegated. So, lastly, Alzheimer’s everybody knows about amyloid plaque.

It turns out that amyloid plaque doesn’t start in the brain. Guess where it comes from. Amoy comes from the gut and it goes to the brain. So the reason we’re having this epidemic of dementia of anxiety and depression and sleeplessness, it’s all, because our first brain has been destroyed and under assault, and our second brain is suffering for it. Questions two reasons: almost all the dinosaurs on the market.

You have an artificial sweetener that causes gut dysbiosis. It actually makes bad bugs flourish and good bugs go away. Perhaps equally as important is you have no sugar receptors on your tongue? You have sweet receptors and they’re. There, two-thirds of your tongue are sweet receptors, they’re there to tell your brain that you just hit a fruit tree and that it’s summer and the brain ought to be ready for a bunch of sugar because you just ate it.

So when you taste something that doesn’t have any sugar, the brain says: ok, I’m waiting for the sugar. It should be here any second. Now, hmm it didn’t arrive. You got cheated, go back and get some more because I know the next time. You’ll get it right. So it makes you want more sugar or another diet drink. That’s why I was addicted to diet coke. I was drinking eight diet cokes a day. In fact, there’s pictures of me throughout every Hospital of ever been in making rounds with a diet, coke, and I mean it was my signature and actually I was addicted to it by the professor who trained me.

He was a tab addict, but so your your brain never gets the message. I mean you keep saying what Sam and go get some more go, get some more and that’s what addicts you okay! Well! Thank you all very much appreciate it all right. Thanks for reading, don’t forget to visit my website linked in the description box below for more of my best tips. If you haven’t already click the circular blog icon to subscribe and make sure you never miss another article, because I’m dr.

Gundry and I’m always looking out for you,


 

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Best Superfoods for Fatigue

Fatigue is a term used to describe the state of physical or mental weakness. It should be noted that fatigue is not an ailment or disease. It is a condition of body and mind that affects everyone at least once in their lifetime. The symptoms of fatigue include exhaustion, weariness, tiredness lack of concentration, irritability, dizziness, moodiness, etc.

Sleepy and drowsy are also. The signs of fatigue. Fatigue is caused by many factors in our life, including lifestyles like excessive use of alcohol or caffeine. Poor sleep, unhealthy diet, deficiency of physical activity or excessive activity. Nowadays, plenty of natural ingredient are available to quickly get rid of fatigue, which are not only easy to find around your house or groceries, but also inexpensive and have no advanced effects.

Here are top ten superfoods you can make use of when it comes to fatigue. One spinach: it contains a high nutritional value, including vitamin C B, magnesium, potassium iron, etc. Spinach is able to increase the production of red blood cells, boost the oxygen transportation throughout the body as well as the metabolism. Accordingly, your body will always feel lively and vibrant and have no worry about fatigue to red, bell-pepper vitamin C.

A powerful antioxidant is an essential substance for a strong immunity as well as adrenal system. You can get this vitamin presence, largely in red bell, pepper. Besides the content of other vitamins and peppers, along with fiber and folic acid, actively assist the vitamin C to help the body deal with fatigue. Three bananas bananas are the fruit, packed with a huge quantity of vitamins, minerals and nutrients.

Like vitamin B C potassium fiber, o meter 3 fatty acids, carbohydrates, this enables the fruit to fight against symptoms of fatigue like tiredness, dizziness, etc. For green tea, green tea is another beverage you can use to combat fatigue, increase energy and mental concentration. The key to the mechanism is the polyphenols in green tea, which has great impacts on mental condition like reducing stress ease in come to mind.

It is extremely good for your health and mind. 1/2 cups of green tea per day is advised to keep you fresh and awake. Five pumpkin seeds, pumpkin seeds, are believed to be a perfect snack used to enhance immunity, boost energy and reduce symptoms of fatigue, keep a handful of pumpkin seeds in your pocket so that you can have this snack during the day six oatmeal. It has been confirmed in various studies that oatmeal has the ability to get rid of fatigue.

Oatmeal has been known as an ample source of carbohydrates, which are essential for human brain and muscles activities. Make oatmeal you favorite breakfast so as to provide energy for your body to use all day long 7 watermelon. It is known as a perfect summer fruit for its rich content of water and electrolytes, which quickly reduces dehydration and makes people fresh. This interesting fact also makes watermelon a good choice for not only a hot summer day, but also when you feel tired and irritability, eight walnuts being rich in omega-3 fatty acids.

The walnut is a trusted ingredient for fighting fatigue owing to the content of fiber, proteins, magnesium, iron, copper and other minerals. Walnuts are used after a workout to gain back. The energy and repair muscles damages nine beans being a good source of numerous healthy elements. Beans will never bring you down when it comes to fatigue in detail. Beans possess an impressive amount of carbohydrates, protein, minerals etc, which provide energy and prevent fatigue.

Ten yogurt, whenever you felt tired, exhausted or any other symptoms of fatigue, take a break and have some yogurt. This will significantly help you improve the condition eat at least one serving of yogurt on daily basis to benefit your health and prevent fatigue. Thank you for reading health info talk. Please subscribe to our blog for regular updates and knows and do like our FB page WWF ace book, calm health info zone follow us on Twitter at health info talk 1


 

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How to make the 12 superfoods that better your health

Do you know what they are if you’re reading this, then you already have some knowledge of how important good nutritionist I’m a big advocate of you – are what you eat, meaning what you put in your body largely determines what you look like on the outside and if You make a serious effort to improve your eating habits. You will notice a positive change in how you look and feel it’s not about perfection, though thrive, to make small changes to your diet over time and you’ll eventually be amazed at the willpower you develop.

There are 12 foods that you should be eating on a regular basis, all have their own unique health benefits and if you mold your diet around the majority of these foods, you’ll notice an improvement in your health. The list is as follows: 1, almonds and other nuts. A great source of good fat to beans and legumes, a great source of fiber and protein 3 spinach and other green vegetables, a great source of phytonutrients and antioxidants for low fat, dairy, a great source of calcium and protein 5 oatmeal, a great source of fiber and Protein 6 eggs, a great source of vitamin E and protein 7, Turkey and other lean meats, a great source of protein 8 natural peanut butter.

Yes, this can be included under number 1, but natural peanut butter makes eating nuts easier because you can spread it on wheat, bread, bananas, celery, etc, 9aa Lavoie, alag rate source of good fat 10 whole grain, breads and cereals, a great source of fiber 11 extra protein. A great source of protein 12 raspberries and other berries, a great source of antioxidants, all 12 foods above have a high nutritional value and should be incorporated into your daily snacks and meals.

I personally bring the list with me food shopping and you might want to consider doing the same if you like my articles, please don t forget to subscribe. My blog suffer black ice.


 

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Plant-based Vegan Pantry Tour | Vitamins, Supplements, Superfoods, Grains, Beans & More!

So I recently did a vegan fridge tour and I had asked you guys if you’d be also interested in seeing what is in our pantry and there was a resounding yes. So today that’s what we’re going to do and while we don’t exactly have a pantry per se, I’m going to show you where we keep all of our bulk dragons, alright guys. So here it is in all its glory.

So we’re going to start down on the bottom drawer and work our way up. So this bottom drawer is where we keep all of our supplements and our superfoods, so any type of powder or supercede we might add, into a smoothie or nice cream and then daily supplements that we use to fill in any gaps nutritionally and for max as well. So these are the supplements that we grab and use daily. This is a vitamin d3 from Mary Ruth’s that we give to max just three sprays of that this b12 we take daily and give him just a teeny, tiny drop, and we take that every day as well, and then this is the new vitamin.

D3, we’ve been trying just to kind of change it up and it’s also summertime. So we don’t have to use a whole lot of it, but we’re really liking that right now and then these are dusty and eyes. Multivitamins, I’m still breastfeeding at 18 months. Max is a year and a half old, so I’m still taking just one of these prenatal prenatal multis every day I love, love it and dusty has immense multi. Some of our favorites here dusty, loves ashwagandha.

This is an adaptogen that he adds into his protein shakes. We’ve got some dried dragon fruit powder that makes your smoothie bold extremely pretty in pink. If he wants something, that’s going to go a little bit further than that frozen variety, a cow powder: this is a favorite of ours, we’ll add that to make chocolate, nice cream, coconut flakes to top our smoothie bowls with or to bake with turmeric.

This is one of the best anti-inflammatory powders to add to your smoothies. You can also make turmeric lattes with it blueberry powder, extremely extremely high in antioxidants matcha. So I have this organic green tea matcha powder that I sometimes like to drink. If I want a little jolt of energy, I’m not a coffee drinker, neither is dusty, he doesn’t do any caffeine, chia seeds, so this is probably the most used bag in this whole pantry.

So that’s why we have a giant bag of it. We always add this to smoothies we make chia pudding, we’re always grinding it and sprinkling it on Max’s meals, maca powder. So this is something we phase in and out of our smoothies. This one is a great adaptogen for hormonal balance, as well as energy, and sleep really love this taste and smell of it as well, particularly this kiva brand. We’ve got it on our amazon store, camu, camu, extremely high in vitamin c yeah, seven hundred and sixty percent vitamin C in just one teaspoon.

So if you’re feeling like you need a little boost during cold and flu season, that’s a great one. Acai, everybody knows acai powder. This is one of the highest sources of antioxidants. Of any berry on the planet also has healthy, Omega threes in it, which is kind of interesting, vanilla bean powder. So this is typically what I use to bake with or blend with in place of, vanilla extract, they’ve a lot more whole in pure, it’s just straight from the vanilla bean, and this would be our other most used other than the chia seeds is daily green boost.

I put a tablespoon of that in our smoothies every morning and it has a ridiculous amount of vitamins and minerals, especially folate vitamin K, four hundred and ten percent. It’s got lots of iron, manganese and all kinds of other good stuff, so super high in minerals, very alkalizing and anti-inflammatory. So, if you’re interested in trying out daily green boost, which is just a barley, grass juice powder, you can use eat, move rest and get a discount and for everything else, honestly, we buy mostly on Amazon, Prime, so we’ll have it linked below.

In the description on our amazon store moving on to the second drawer, this is the bulk of our pantry pun intended. So this is where we keep all of our bulk purchases. Keep in these mason jars, because it’s just a lot easier and cleaner for us. That being said, with Kovan 19, the bulk bins have been wiped clean. I think they’re trying to prevent the spread of germs. So it’s been really difficult to find bulk things, so we’ve had to buy more plastics and again, like I said in the refrigerator tour, we have a lot of plastics but we’re doing our best.

We use our reusable bags, whatever we’re able to, but things are a little bit bumpy right now so go easy on us, so you can see that I got to use my handy dandy label maker here, though I’ll walk you through some of our top used grains And legumes and beans over here on the far side, we have split red lentils, so these are definitely our most used. They’re super high in protein and super high in iron, they’re, really great for thickening up curries and soups and stews quinoa is actually not a grain.

It’s a seed and it is a complete protein. We use that one, a ton, it’s very versatile brown rice, use that a lot as well steel cut oats. I love to use to grind up into flour for baking these are not white rice. This is green lentils. Those are great for making like a mock meat kind of like taco meat dish or a lentil Bolognese we’ve got oat groats. These are one step above steel cut oats. So again, usually all I use those for is blending into flour.

I’ve got red kidney beans. Those are great for chilies, more lentils, more lentils, and these usually, I have garbanzo beans dried in here, but right now I actually have buckwheat. This is another seed that is a complete protein like quinoa and usually what I like to do is soak and sprout it and then I’ll dehydrate it. So it’s kind of like a crispy crunchy smoothie ball topper. It’s really really good.

Here. We’ve got our canned beans. This is kind of just as a backup for those lazy days when cooking from dry isn’t really an option. So we’ve got black beans, cannellini beans, canned pumpkin – I like to make things for max with that and bake with it. We’ve got coconut cream, so fun fact. Instead of buying light, coconut milk or even just regular, coconut milk, buy coconut cream and dilute it with water yourself, it’s the same exact thing: this is just more bang for your buck.

We’ve got this red curry paste. This is something we always put in, like our red lentil, sweet, potato, veggie stews, it’s kind of like a Thai and or Indian flavor strained Tomatoes. So we even buy this in a glass bottle instead of a jar. This is what we use to make everything from pizza, sauce to pasta, sauce to thickening up our stews you’ll, also see it sometimes in different varieties labeled as tomato puree.

So the reason we like this is because it has one ingredient, organic strained, Tomatoes. A lot of canned and jarred sauces are going to be high in sugar and salt and fat, so instead we just use this and we just season it ourselves. It got a couple of dried bean medleys from Bob’s Red Mill over here that we honestly like never use but they’re great in the winter time amaranth. So this is yet another complete protein.

It’s a seed even smaller than quinoa, and this one is by far the highest and iron. So this is what we’ve been enjoying making for max in a lot of his little recipes to get extra iron in his diet, and then we also found an Emirates flour. So this has been great to add into waffle and pancake recipes, even putting a tablespoon into a shake for extra protein and iron in the far back here. This is the fun stuff, so saltines are basically a firmer feeling under the weather.

There are days where I’ve been sick and all I could stomach was crackers, and then we’ve got some different pastas. Our favorite is Bond’s up. This is all chickpea, pasta and again super high in protein and iron max loves them and they just came out with a plant-based mac and cheese. It is awesome, you guys so check it out and a gluten free brown rice, pasta. We do try to stay gluten. Free as much as possible, personal favorite is this millet and brown rice ramen.

So it’s not flavored or anything. You add your own seasoning, but it is so good and then in the back. We have these for homemade sushi over here on the door every once in a while I’ll find a really cool kind of like infographic thing to print out, and this one is the PB 3 plate from plant-based juniors. So plant-based, juniors and nutritious Vita are my go-to resources for evidence-based toddler and infant nutrition.

So these are just helpful reminders for us as we’re preparing Max’s daily meals, to make sure that we’re meeting his vegan plant powered nutritional needs your drawer up. So this is Dusty’s. Favorite this is our nuts nut, butters and kind of our snack drawer. So we have a lot of dried fruits on this shelf again, a lot of these things go on top of smoothie bowls or we’re just grabbing and munching after meals and they’re all super nutritious.

So this is considered nature’s candy front and center is my personal favorite. We’ve got medjool dates. They are super juicy and delicious right now, so I love to just pick these and pop them in the freezer. For some reason they taste so much better. That way – and I also bake with them so I’ll puree them into date – paste right behind there is dusty and ice other favorite snacks. So these are the broken s.

We’ve got the trail mix, which is so good because it has the sweet crunchy fruit in with the nut, and it’s like a hard crunchy shell, but they’re so good. You’ve just got to trust me on that and then just the plain bucha is really amazing, as well Dusty’s go-to, after-dinner snack is these dark chocolate chips over here we’ve got some unsweetened and no-salt-added almond butter. So, just one ingredient: that’s what you always want to look for with your nut and seed butters, no added oil, salt or sugar.

We’ve got peanut butter, our new favorite and Max’s favorite. Is this raw cashew butter? It’s the highest source of iron of any of these nut butters, so organic coconut butter. This is what we recommend using to flavor up your soups and stews instead of coconut oil for extra fat. If that’s what you’re wanting, because this is just 100 % whole coconut, so it doesn’t have the fat extract it. It’s the whole coconut and it’s got a little bit of a sweet taste and really like to add that to bulk up Max’s recipes right up front.

Probably our most used nut is cashews just simply because they’ll have to soak them and blend them into like a cashew cream or cashew cheese sauce behind that we have rolled oats. So this is something I use again for baked goods. I make a ton of oat flour, that’s basically my go-to for all my baked goods. We also make oatmeal pretty much every other day, dusty and Max both enjoy it so funny story.

I ordered some holy basil on Amazon because, after our Costa Rica retreat, we learned so much about holy basil being like the top of the top as far as adaptogenic superfoods. It’s just great for everything it heals everything literally, so I went on Amazon and ordered some holy basil tea and it showed up in a two pound bag. So we’ve been keeping it in this giant jar we’ve also got almonds and all kinds of seeds.

We’ve got sunflower seeds, pecans pistachios walnuts and even some organic Nebraska grown popcorn. Some of both of our favorite smoothie Bowl toppers are cacao nibs. These are fantastic, so high in antioxidants, white, mulberries and goji. Berries are Dusty’s favorite, typically, dried fruit is also going to be really high in iron. I know I’m talking a lot about iron, but it’s a nutrient of extreme importance when you have infants and toddlers running around.

So we’ve been really focusing on that, and these are my new favorite go-to crunchy munchy for the top of my smoothie bowls they’re, just freeze-dried organic strawberries, they’re, it’s so so good. Last but not least, top shelf is pretty much devoted to all kinds of baking, flours and powders and potions, but over here on the far side is one of our favorite snack crackers Mary’s gone crackers. These are organic.

They are full of just a whole bunch of different seeds, they’re even oil-free, and Max loves them too. We are oil free, but we keep olive oil on hand just to again add extra calories. Healthy fats to Max’s meals is totally fine for toddlers and babies to consume a little bit of oil, and then we’ve got some brewers yeast. So this is something that I’ve experimented with with baking and even blending into smoothies.

It’s supposed to be a galactic OGG. In other words, it’s supposed to help increase your milk supply, so if you’re breastfeeding, you might want to look into Brewers ease so other than b12 and d3. Another nutrient of concern, especially for vegans and vegetarians, is iodine. So we get our iodine from sea vegetables. This is the kind you want to go for is USDA Organic, that’s from the Maine coast, so this is dulse flakes, but it looks like fish food to be honest, but you can sprinkle it on salads.

You can even put it in soups, and this kelp is actually in, like extremely large seaweed pieces. It’s super salty. So if you have a salt craving, it’s good to munch on this best way to make sure that you don’t overdose on iodine would be to actually drop some of this into a boiling water of soup. Last thing over here in the corner is our go-to cereal. So this is by Nature’s Path: organic. It’s called Mesa sunrise.

This is completely gluten. Free, USDA, Organic and honestly dusty has a bowl of this. Almost every night, late night before bed, it’s hilarious and Max has kind of entered the picky toddler stage. So if there’s ever a time where he won’t eat his food and I’m starting to get nervous like hey, you need to eat buddy, then I usually can get his appetite revved up. If I give him some of this cereal and back here, I’m not going to go into too much detail because I rarely use this.

But we’ve got some different, balsamic vinegars and flavorings like that, and then some baking soda cornstarch and different flours, coconut flour, brown, rice, flour, arrowroot powder, buckwheat, flour and coconut sugar, which we very rarely use and that pretty much sums it up so right now, I’m actually Soaking some dry chickpeas that we’re going to pop in our instant pot and use some way shape or form for dinner.

Most likely we’ll make some chickpea patties so over here in this corner of the kitchen, is where we keep more dry goods. This is pretty much just protein powders, you guys know some warrior is our go-to. If you guys haven’t already, we definitely highly recommend checking out the warrior blend, so we love the natural vanilla and the chocolate and they’re super super high in iron again, and you get 20 % off.

We will link it below use our discount code, eat move rest and give it a go. Then down here is the mother lode. So this is where we keep our potatoes and our sweet, potatoes, onions and garlic. We bought some of these tin cans and it works out great for keeping all of these puppies in place. My personal favorite, this red-colored, it’s kind of a reddish sweet potato. It’s called a Japanese yam, it’s white inside and they taste like birthday cake, no joke.

Last but not least, this is our spice cupboard and I would say this is where the goldmine is, if you’re looking to transition to a plant-based or vegan diet, the best way to enjoy your meals is to flavor them. So, of course, salt and pepper is always good, but there are so many other options out there. If you kind of get into ethnic cuisine, like we love to make a lot of Thai foods and Indian foods, you really have to build up your spice cabinet.

Some of our favorites are curry powder and garlic powder Cayenne cumin and for something sweeter and really like to use pumpkin pie, spice and cinnamon. So because we buy in bulk and we don’t have a whole lot of space in our kitchen. We do store excess and extra down in the basement, especially with quarantine, we’re trying to make as few trips as possible to the grocery stores. So we do have a lot of overflow down in the basement.

All right, you guys I’m about to make some overnight oats. I hope you enjoyed the pantry tour. If you haven’t already checked out the fridge tour, I will link that below and make sure that you subscribe to our blog by hitting that subscribe button and clicking that doll to turn on notifications that way I’ll get alerts. Whenever we put out brand new content on our blog leave me some love in the comments below give this article a thumbs up and share it with someone who might be inspired or encouraged by it until next time keep the rest.

Your best bye, guys we’re dusty, Aaron Max and Bo and we’re the stanzas. We aspire to live a plant centric faith forward, healthy lifestyle and welcome all of the adventures that accompany it. Join us every week, as we blend chopped juice, run, lip rides and master our minds in between on the ultimate quest to find better, balanced, deeper connection and true happiness within


 

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WHAT I EAT IN A DAY (Vegan) | Summer Edition 🌞🌴

It has been a hot minute since I uploaded a what I eat in a day article on this YouTube blog and so today I’m super excited to be sharing with you, my favorite foods that I have been enjoying in the summer season. I feel like I’m, not your typical summer, eater in the sense that I still really really enjoy my warm hearty food in this season, but regardless.

I hope this article provides some inspiration for you to get into the kitchen and get creative and enjoy the amazing plant-based food. We have on this beautiful alrighty, let’s get into the article, and this is what I ate in a day in summer, as one of my favorite things to start the day with in summer will probably come as no surprise, and it is some kind of smoothie and Milkshake iced cacao combo, most of the time today I started with some frozen bananas as well as some oats.

Then I added in some salted caramel protein as well as some cacao powder, and then I used some sweetened hemp milk to top it all off. I then blended this all together until it was a nice and smooth consistency. I use a Vitamix for most of my blending by the way and then put it up into a nice jar, and this was a really really light, but decadent way to start the day. I feel like light and decadent might cancel each other out, but yeah I really enjoy it after this.

I then decided I was feeling something savory, so I first of all started by putting 1 chopped tomato as well as a handful of corn from the can that had been washed, of course, into a bowl. I then added in the juice of half of a lime, as well as a little bit of salt. I love making this sort of fresh salsa thing to go on lots of different things. To be honest, I feel like it’s just so easy to make and tastes really good.

To be honest, I then it got a loaf of glue, free bread. This is from a bakery on the Gold Coast called Marie Anita’s, which is a fully gluten-free Bakery. It’s really really good. I got two pieces of this bread and put half of an avocado on each slice, and then I topped it off with the fresh salsa that I had made as well as some pumpkin seeds, and this is a really really refreshing and light savory meal that I Really really enjoy having in the summertime when it is just too hot to even eat toast.

You know those feels one thing that I feel like I really crave. A lot in the summer is potato. I don’t know if it’s just in Australia, but it’s just like a lifestyle kind of thing that when you’ve just gone to the beach, I feel, like my body, is always craving like potato chips and that’s all so today I decided to honor those cravings and I Cut up five white potatoes into wedge sized pieces, and then I put them in the bowl with some olive oil, and then I mix this all together with my hand, so that it was distributed evenly once that was all done and then topped it with some salt.

As well as some pepper and paprika, I also love seasoning these with, like other mixed herbs, Moroccan seasoning. Honestly, I advise you to get creative with your seasoning, because it has completely transformed my cooking world. I baked these in the oven for about 40 minutes until they were nice and crispy and served them with some vegan mayonnaise, and this was a super simple efficient, really really tasty lunch to be honest, moving on to dinner and we are making one of my favorite Meals to make at the moment in particular my housemate Sam, is so good at making this food, I started first of all with half a block of tempeh and two pieces of gluten-free bread, and I toasted them in the oven by making croutons and tempeh as you Can probably tell then in a bowl I put a few stalks of kale leaves as well as a little bit of cucumber, which I had chopped as well as the juice of half a lime.

I have been loving lime in my summer food, as you may be able to notice once that was all put in the bowl I just mixed it all together until it distributed evenly. Then I like to add one of my absolute favorite foods, which is sun-dried tomatoes. I just feel like sun-dried tomatoes are so full of flavor and they add the perfect like burst, of flavor to any dish and then once my croutons and my tempeh had been baked in the oven for long enough, I topped it like, so I then also decided To add some vegan mayonnaise on top the vegan mayonnaise I like to use, is this: follow your heart vegenaise.

They also have a garlic one which is really young, and I put this on top. So this is essentially what I like to call a vegan Caesar salad. I really really enjoy it. I know that Caesar salads are like super particular, but this is what I call it. I love it and I have been especially enjoying it in the summer alrighty, my beautiful friends, so that is everything that I ate in a day, if you’re still here reading and make sure to go down to the comments below – and let me know what your summer Staple meals, I would absolutely love some inspiration for myself and love to hear what type of creative things you’re doing in the kitchen at the moment.

As always. Thank you so much for being here, and I will see you very soon for another article have a beautiful day. Bye,


A new kind of pumpkin seed snack! Roasted by two men.

 

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Mexican Bean Salad Sweetened With Date Paste | Rockin Robin Cooks

This is a no cooking type of recipe, we’re going to be using canned beans and we’re going to be cutting up some fresh vegetables to put into it. And I tell you: this is the first article that I’ve shot since going into a shelter-in-place, and so we’re going to be using things that we already have using a produce and things that I have. We really shouldn’t be out there shopping in crowds and stuff.

So hopefully you won’t either use what you have improvise when you need to okay, I’m rockin Robin and I’m going to show you how to make this delicious bean salad right after this before we get into our recipe, go ahead and hit that subscribe button and a Notification bell so you’ll be notified every week when my new articles come out. I don’t want you to miss them because we’re always cooking up something delicious and healthy.

Alright, let’s go over the ingredients. First, up we’re going to use a couple of cans of beans, raising canned beans because well it’s just easier right and during this pandemic – and we want to make this easy and I’m sure, you’ve probably got some beans in your cupboard. So I’m using kidney beans and white beans and I’ve drained them and I’ve rinsed them all so neat, I’m going to use some corn I’m using some organic corn.

Here now I’ve chopped up a few vegetables. We’ve got some chopped up tomato. That’s just what I happened to have and then I did the superfine dice here on some red onion, some celery and some red bell, pepper, and I also have some pumpkin seeds that we’re going to add to this for a nice little crunch. Now for our dressing ingredients, this is the important part we have some balsamic, vinegar, apple, cider, vinegar, olive oil, I’m using some fresh herbs that I happen to still have in my fridge, which are some parsley and some organic fresh basil.

I love to add basil to my recipes. It’s just a wonderful herb to use now. I’ve also got some fresh lemon juice, lime juice, some salt, garlic powder. In this container I have some ground cumin, some ground coriander and some chili powder. Now, for my sweetener, you we have to balance out all this acid, so we have to add some sort of sweetener. Now I don’t like to use regular sugar, so I like to use if some of you’ve been reading.

My articles, you know I like date, paste. It’s a wonderful sweetener, lots of vitamins and minerals and fiber. It’s just a it’s a good way to go it’s low on the glycemic index, so it works and it’s easy to make, and I have a article for you if you want to learn how to make it. But I can tell you it’s very simple and very quick boil up some dates that are pitted in just some water and then you just simmer it for 20 minutes pop it in the blender.

Add a little of that liquid back until you make a nice paste like what we have here and you’ve got a great sweetener, that’ll store in the fridge for about a week. If you don’t have date paste or you want to use something else, you can try. My next choice would be maple syrup that works really well too, but in the end, use what you have so that you can try out this delicious salad. So we’re going to start off by making our dressing we’re going to take some olive oil and we’re going to place it into a bowl now with this recipe.

Ideally, what we want to do is make the dressing and then marinate just the beans in it overnight. That would be the the best way to do this recipe, because what happens is the flavors meld into the beans and it just gets really good. Some recipes are like that: they’re always better the next day, but if we put all the vegetables in then they tend to get a little bit on the more soft side and that might not you know you may not like that.

So if you can do it go ahead and marinate the beans overnight, if you can only do it for an hour, that’s okay, too. It all works. So here we go with our apple cider vinegar. Now our balsamic we’re just going to add a little bit of balsamic to this next we’re going to add our salt to this sprinkle that in and you can always adjust these seasonings. If you like garlic powder, those spices that I showed you ground, cumin, coriander and chili powder start stirring it a little bit now add the lemon juice and the lime juice, and now, for our sweetener.

I’m only going to add part of this. I have three about three tablespoons worth and I don’t know if I want to use it all until I taste it so we’re going to put some of that in there now and then we’re going to chop up with some of our fresh herbs that parsley in The basil toss that in and we’ll just give that a whisk I’m going to give that a taste and see if we need to adjust into the seasonings I’m going to go with a little more salt and I’m going to add a little bit more chili powder.

Let me give it a little splash for just a little bit of heat, just a hint and I’m going to go ahead and I’m going to place this into our beans and then we’re just going to let that sit for a little bit and then we’ll add The rest of our stuff, all right. Let’s pour that dressing right in there and get everything in there and we’re going to let that marinate for about a half an hour. At least I’m going to give this a toss and we’ll come back in a bit and add all the rest of the ingredients.

It’s been about a half an hour, I’m going to add the rest of my ingredients to this. So we’ll start with the celery toss that in I like to use that superfine dice, because everything mixes in so nicely and you don’t get big chunks of it and I just think it tastes better and I’m going to do some onions. I don’t know if I’m going to do all of this, but we’re going to do a good portion of it now, keep in mind when you refrigerate this, let’s say you’re going to serve it the next day, for example, you want to take this out of the Refrigerator about it half an hour to an hour before you’re actually going to have people eat it right, because when you use olive oil and you refrigerate it, it tends to get hard and get kind of gel like so you want to let that thaw out a Little bit and come up to room temperature, here’s our bell, peppers, nice, all those in there right now.

Let’s add some yellow, I’m going to add some of this corn, I’m probably not going to add it all and we’ve got our Tomatoes toss. Those in last thing. We have are some pumpkin seeds, which just add a little crunch. You can use any nuts that you like, and here you go guys. This is the finished product all right, I’m going to serve just a little bit up here, so I can take a taste very delicious guys, nice and refreshing.

We’ve got the crunch of the fresh bell peppers and the celery, the onions, all those flavors coming together. Very fresh tasting and very it has just the right amount of balance. I think between citrus – and you know the acidic part and the sweet part. I think it’s delicious so hope you guys give this a try all right. That’s our recipe for today. I hope you enjoyed it. Don’t forget to subscribe to my blog and leave me a comment and be well out.

There take care and we’ll see you next time.


A new kind of pumpkin seed snack! Roasted by two men.

 

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A WEEK OF VEGAN BREAKFASTS // Easy & Delicious Recipes!

I hope you are doing very well today’s article, I’m going to show you what I ate in a week and a vegan for breakfast. In today’s article we have a healthy combination of both savory and sweet vegan. Breakfast ideas, so hopefully, if you feel a little stuck if you’re feeling a little bit repetitive, this can help you out quite a lot anyway. That’s enough for me: let’s get into the article.

This is a week of vegan breakfasts and I hope you enjoy alrighty. So on Monday morning I started my day with one of my favorite savory vegan breakfasts, and this is a chickpea scramble. I have made this many times on my youtube blog and everytime. It’s a little bit different because, as I learn and develop, I am learning the best way to make the chickpea scramble for today’s. I mashed up some chickpeas in a bowl with my hands and then I added in some nutritional yeast, plant-based, milk, salt and pepper.

Here. You could also add different spices and flavors if you would like to, but I like mine, pretty simple then over the head, I put some olive oil into a pan, allowed that to heat up and then add it into my chickpeas scramble mixture. As you can see, it looks very liquidy, but this is how I like it to be because it’s slowly but surely becomes more of like a solidified kind of vibe. If you see what’s happening there, you can pretty much see what’s going on, so I toasted two pieces of toast with this, and I then put them onto a plate with the chickpea scramble on top.

This again also would go really well with different sides like if you like to mushrooms for breakfast avocado, roasted tomatoes would all give it some more flavor. But I like mine, very, very simple. If you’ve never tried to p scramble for breakfast before, I really recommend giving it a go. Moving on to Tuesday – and I started my day with my absolute favorite smoothie bowl at the moment in a blender, I festival started with a splash of plant-based milk.

Some cacao and coconut protein frozen bananas, frozen raspberries and frozen blackberries, and I blended it all together until it had this really beautiful texture. This is pretty much the kind of texture that I like from my smoothie bowls and if you are interested by the way, I use a Vitamix for everything pretty much. It’s like the best thing that I own honestly anyway. I put this all into a bowl.

Put some fresh strawberries, some homemade chocolate, granola some peanut butter on top, and then I also put on some passion for it as well. Passion fruit is one of my favorite fruits, and it has been so good at the moment, and this is what I had for breakfast on Tuesday. The beauty of making smoothie bowls is, you, can mix them up and make so many different kinds and you’ll always be bound to find something that you like, and yet this is my personal favorite moving on to Wednesday and on Wednesday for breakfast, we are making something That I call a breakfast bruschetta and this is a great way to get your veggies in early in the day I first of all started by cutting up some cherry tomatoes.

I cut up, like I think, 10 to 12 cherry tomatoes, or something like that. If you’re new to my blog by the way, I will always put the full ingredient list down in the description box below. If you are wanting to try these at home and use the exact measurements, I put all the chopped cherry tomatoes into a bowl, and then I use some avocado and then I also put that into the bowl as well. And then I also used some fresh spring.

Onion, which is my favorite kind of onion, and then I also put in some kale, which I chopped into really fine pieces. Then I chopped a lemon in half and I used the juice of half of a lemon on top, as well as some salt and some pepper and mix that together roughly with my one, this was all nice and well mixed together. I then put two pieces of sourdough bread into the toaster until it was well, and then I put these two pieces of solder on top plate and very very simply, I just served the breakfast bruschetta mix on top again.

This is something that you could really mix up and add different stickers to if you’d like to I’ve, put a drizzle of olive oil on top for extra flavor. I love olive oil and pretty much everything as you may have noticed at this point, and that is what I had for breakfast on Wednesday moving on to Thursday, and I made a soaked, usually Bircher overnight, oats thing, whatever you would like to call it, that’s what It is, and in this one I put in oats flax, milk, chia seeds, sunflower seeds and pumpkin seeds, I mix it all together roughly and then I added in some plant-based milk as well as some coconut yogurt.

It was passion, fruit, flavoured, coconut yogurt, and I mix that together then I decided I needed a little bit of extra flavor, so I added in some vanilla to it as well. You could add maple syrup or something like that. If you want it a bit more sweetness, then I put this in the fridge overnight and the next day is when I served it up for breakfast. This is a really good breakfast. If you’re someone, who is time poor and just needs to take something on the go with you in the morning as well, I just put some coconut milk, as well as some more coconut, yogurt and fresh passion fruit on top to give it a little bit more Sweetness – and that is what I had for breakfast on Thursday – again – something you can really mix up with lots of different flavors.

That’s the awesome thing about plant-based food. There is so much variety moving on to Friday and we have again roasted brekkie potatoes. Is there anything better than potatoes for breakfast? I honestly don’t know if there is so. I started by chopping up three potatoes into very small cube pieces, the smaller the better, in my opinion, for this recipe, and then I put all these potatoes into a medium-sized bowl and I drizzled them with some olive oil and also put in some salt and some Pepper then, using my hands.

I just mix this together roughly in a bowl until it was nice and well combined, and then I put it onto a lined baking tray into the oven for about like 20 to 30. Minutes obviously depends on how good your oven is. Mine is not that crash cause man in a pan. I just drizzled with some olive oil, and I put a handful of kale in there and I cooked that until it was nice and crispy. I also added a little bit of salt and pepper just for flavor and then into a bowl.

I served up the rest of potatoes with the fried kale and then also put a half of an avocado on top just for a bit of healthy fat. You can be breaking this morning and that’s what I have a break on Friday and now we’re going to move on to Saturday. It’s the weekend, yeah all righty Saturday we’re having an acai bowl one of my favorite foods in the whole entire world. I thought it was some plant-based milk, as well as some passion, fruit, coconut yogurt.

Then I followed that with some frozen bananas as well as some frozen raspberries, and then I put in my aside packet. Most of you will know by now that I love Amazonian products. I use their a savior and all of my acai bowls. I took the blender and blended this all up until it was nice and well combined and has a really nice thick consistency. And then I topped it with fresh fruit, and I went from orange and some passion, fruit and some more coconut yogurt on top and also with some peanut butter.

On top aside with that, peanut butter is not a thing, and then I had some fresh strawberries as well some chia seeds, and that is what I had for breakfast on Saturday – love a good acai bowl and love the fact that you can mix them up change. The flavor all that good stuff, okay, let’s move on to Sunday on Sunday, we are having like the most simple breakfast, but this is one that I am obsessed with at the moment, I started by first of all toasting two pieces of sourdough toast super super simple And then I put on my favorite combo, some vegan butter and some Vegemite Vegemite if you’re from Australia you’ll probably understand if you’re not most known, Australians, that I’ve met don’t like Vegemite, but I love it.

Then in a glass I started with some ice as well as some plant-based milk, and then I a chocolate mixture that I just made from water cacao, powder and maple syrup, and I had a nice little iced chocolate to go with my Vegemite toast for breakfast this Week, I hope you enjoy the article alrighty, my beautiful friend, so that is the week of being and breakfasts. I hope you got some nice ideas from the article and new things that you want to try and make in the kitchen.

All of these meals, like most of my meals, are very, very simple, and if you are interested in more recipe ideas, I have a whole bunch of a week of vegan food articles and I will link them down in the description box below if you’re new here And you like my content, I would really appreciate if you would subscribe and join our beautiful little community and as always, thank you so much for being here.

I genuinely appreciate it so much and I will see you very very soon for another article have a beautiful day. I love you so much bye.


A new kind of pumpkin seed snack! Roasted by two men.

 

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A WEEK OF VEGAN LUNCHES 🧡🥝 | Easy & Delicious Recipe Ideas

I love you make me vem, o tite é um estado muito quando, a equipe entrou na zona de braga, a quem faz as bolas é muito boa são as bolas do sul e amanhã as vossas 250 gestores e niju leite chips, flash para a nba, vai gostar, Nada igual ao samba da zona norte bairro, a lavra de lã gallen gonçalves lopes foi embora na planta antes houve queda também é eliminar as pessoas doem boyan futebol da china e não era, moda este ano, a natura errado, volante onda, farei, ninguém olha é óbvio.

Lei. Do ps eu não, sou muito, mais tempo em, sala de cinema, são jorge martins sax, tirso e os amoco coloca, ai meu, deus essa, hipótese só de ótima, a idéia de inserir, a modelagem aí o expediente forense onde o flash maré as bolas samba acho que caiba Na europa está em jogo não é igual, a massey volante jonas, andré lima, o fu panda week of joy, monahan eu e, fernando beer house, [ Música ]


A new kind of pumpkin seed snack! Roasted by two men.