Tuesday, January 18, 2011
I am very happy to report that I am on track as far as my New Year's Resolution goes. I may not be 100% Raw ever day but pretty close on the days I am not. I am already reaping the benefits. My aches and pains from arthritis are lessening. The last time I went Raw I was able to throw away my arthritis pills. Pretty darn close to considering to do so again.
I am having fun playing with my new dehydrator and am dabbling in new Raw recipes. I subscribe to a Raw Food Blog called, " Raw on $10 a Day or Less." She has some really great recipes. I just had to try her, "Creamy Cucumber Soup."
I tweaked this one by cutting the fat calories in half. The original recipe calls for a whole avocado and 2 TBSP of olive oil. I found my version to be incredible so I bet the original one is decadent with a more fat feeling as far a creaminess. The lightened version is quite creamy and now my new favorite lunch.
Raw Creamy Cucumber Soup - makes 2 servings
1 large cucumber
2 slices of onion
1 clove garlic, pressed
1 tablespoon olive oil
1/2 cup water for blending
sea salt and pepper to taste
red pepper flakes (optional)
Finely dice a 2 inch piece of cucumber and set aside for later.
In a blender, puree rest of the cucumber, avocado, onion, garlic, and olive oil.
Chop the cucumber and avocado first to make blending easier. Add the water as needed for blending. Let this blend for a minute or two, to get really creamy.
Salt and pepper to taste.
Top with a bit of the reserved diced cucumber and onion.
Sprinkle with red pepper flakes and add a small drizzle of olive oil, if desired.
* I left the peel on as that is where all of the vitamins are.
Here is the link if you want to track it in your Nutrition Tracker:
I ate both servings and called it lunch. I did not drizzle any extra olive oil on top. I put some red pepper flakes on only half of the soup and did not find much of a flavor difference between the two. Leaving off the red pepper flakes will not ruin the recipe.
Even those of you not into Raw Food will find this surprisingly refreshing. It has a nice,clean, creamy taste. Just picture yourself being served this yummy lunch on a spa day. Treat yourself to something healthy. It does a body good!
Sunday, January 16, 2011
When one thinks of vitamins, Vitamin K usually does not come to mind. In fact, I bet most do even know there is such a vitamin. Vitamin K is a fat soluable vitamin meaning it needs to be eaten with some form of fat to be properly absorbed by the body. Fat soluable vitamins are stored in the liver and fatty tissues, and are eliminated much more slowly than water-soluble vitamins. It may not be a well known vitamin by the general public but it is a most important one.
Vitamin K plays a key role in normal clotting of the blood and helps promote bone health. Additional Health Benefits are:
Vitamin K prevents severe blood loss due to injury, by slowing and stopping the bleeding.
It assists the absorption of an essential mineral - calcium.
It helps prevent the loss of bone density and helps treat osteoporosis.
It prevents the hardening of arteries, thereby reducing the risk of heart diseases.
It has preventive and treatment benefits for cancer.
It is beneficial for women who experience excessive menstrual bleeding.
It prevents the risk of hemorrhagic disease in newborns.
Recent studies show that vitamin K is effective in treating dark circles under the eyes and bruising on the face.
Vegetables High in Vitamin K
To read up on a more detailed list:
Roasted Beets and Sauteed Beet Greens
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper.
Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Don’t want to go through the process of roasting your beets even though you will miss a yummy treat, then just saute the beet greens.
1 pound beet greens (2 large or 3 small bunches)
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes
Freshly ground pepper
1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Balsamic-Glazed Chickpeas and Mustard Greens
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar at the table.
Turnip Green Soup
16 ounces frozen chopped turnip greens
2 (14 1/2 ounce) cans great northern beans or white cannelloni beans
1 1/2 ounces Knorr vegetable soup mix
1 lb smoked turkey sausage
1 (15 ounce) can diced tomatoes (I use the tomatoes with green chilis for a little zest)
4 cups water
Add all ingredients to a large pot and bring to a boil. The reduce heat and simmer for up to 3 hours. Cooking time depends on what consistency you prefer your greens
SEA VEGETABLE SALAD
1 clove garlic, grated
˝ teaspoon grated fresh ginger
Bragg's to taste, tamari, or soy sauce
2 cups greens (spring mix, spinach, or lettuce)
3 ounces sea vegetable mix
Salt and pepper, to taste
Grate the ginger and garlic. In a small bowl, mash the avocado, ginger, garlic, and Bragg's together. Toss all ingredients thoroughly
For my Raw Foodists Buddies try Kelp Noodles From Sea Tangle Noodle Company - only 6 calories for 4 oz.
Saturday, January 15, 2011
THREE WOMEN, TWO YOUNGER, AND ONE SENIOR CITIZEN, WERE SITTING
NAKED IN A SAUNA.
SUDDENLY THERE WAS A BEEPING SOUND. THE YOUNG WOMAN PRESSED HER FOREARM AND THE BEEP STOPPED.
THE OTHERS LOOKED AT HER QUESTIONINGLY. 'THAT WAS MY PAGER,'
SHE SAID. I HAVE A MICROCHIP UNDER THE SKIN OF MY ARM.
A FEW MINUTES LATER, A PHONE RANG. THE SECOND YOUNG WOMAN LIFTED HER PALM TO HER EAR.
WHEN SHE FINISHED, SHE EXPLAINED, 'THAT WAS MY MOBILE PHONE..
I HAVE A MICROCHIP IN MY HAND.'
THE OLDER WOMAN FELT VERY LOW -TECH. NOT TO BE OUT DONE,SHE
DECIDED SHE HAD TO DO SOMETHING JUST AS IMPRESSIVE. SHE STEPPED OUT OF
THE SAUNA AND WENT TO THE BATHROOM..
SHE RETURNED WITH A PIECE OF TOILET PAPER HANGING FROM HER REAR END.
THE OTHERS RAISED THEIR EYEBROWS AND STARED AT HER.
THE OLDER WOMAN FINALLY SAID..........WELL, WILL YOU LOOK AT
THAT.......I'M GETTING A FAX!!
Not my usual blog but a good friend sent this to me to cheer me up because something happened at work yesterday. I needed this and figured I share it.
Thursday, January 13, 2011
I use bananas in my food plan daily, many of my friends ask why if I am Diabetic. Thankfully bananas do not raise my sugar. Bananas are quite healthy for you.
I received this in an email from a friend. I have seen it before but I thought I would pass it on. There are some things in here that I was not aware of. It is enlightening.
Never, put your banana in the refrigerator!!!
A professor at CCNY for a physiological psych class told his
class about bananas. He said the expression "going bananas" is from the
effects of bananas on the brain. Read on:
Never, put your banana in the refrigerator!!!
This is interesting.
After reading this, you'll never look at a banana in the same way
Bananas contain three natural sugars - sucrose, fructose and glucose
combined with fiber. A banana gives an instant, sustained and
substantial boost of energy.
Research has proven that just two bananas provide enough energy for a
strenuous 90-minute workout. No wonder the banana is the number one
fruit with the world's leading athletes.
But energy isn't the only way a banana can help us keep fit. It can
also help overcome or prevent a substantial number of illnesses and
conditions, making it a must to add to our daily diet.
Depression: According to a recent survey undertaken by MIND amongst
people suffering from depression, many felt much better after eating a
This is because bananas contain tryptophan, a type of protein that the body
converts into serotonin, known to make you relax, improve your mood
and generally make you feel happier.
PMS: Forget the pills - eat a banana. The vitamin B6 it contains
regulates blood glucose levels, which can affect your mood.
Anemia: High in iron, bananas can stimulate the production of
hemoglobin in the blood and so helps in cases of anemia.
Blood Pressure: This unique tropical fruit is extremely high in
potassium yet low in salt, making it perfect to beat blood pressure. So much so,
the US Food and Drug Administration has just allowed the banana industry to
make official claims for the fruit's ability to reduce the risk of blood
pressure and stroke.
Brain Power: 200 students at a Twickenham (Middlesex) school were
helped through their exams this year by eating bananas at breakfast, break,
and lunch in a bid to boost their brain power. Research has shown that the
potassium-packed fruit can assist learning by making pupils more
Constipation: High in fiber, including bananas in the diet can help
restore normal bowel action, helping to overcome the problem without resorting
Hangovers: One of the quickest ways of curing a hangover is to make
a banana milkshake, sweetened with honey. The banana calms the stomach
and, with the help of the honey, builds up depleted blood sugar levels,
while the milk soothes and re-hydrates your system.
Heartburn: Bananas have a natural antacid effect in the body, so if
you suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness: Snacking on bananas between meals helps to keep
blood sugar levels up and avoid morning sickness.
Mosquito bites: Before reaching for the insect bite cream, try
rubbing the affected area with the inside of a banana skin. Many people find it
amazingly successful at reducing swelling and irritation.
Nerves: Bananas are high in B vitamins that help calm the nervous
Overweight and at work? Studies at the Institute of Psychology in
Austria found pressure at work leads to gorging on comfort food like
chocolate and crisps. Looking at 5,000 hospital patients, researchers found the
most obese were more likely to be in high-pressure jobs. The report concluded
that, to avoid panic-induced food cravings, we need to control our blood sugar
levels by snacking on high carbohydrate foods every two hours to keep levels
Ulcers: The banana is used as the dietary food against intestinal
disorders because of its soft texture and smoothness. It is the only raw fruit
that can be eaten without distress in over-chronicler cases. It also
neutralizes over-acidity and reduces irritation by coating the lining of the
Temperature control: Many other cultures see bananas as a "cooling"
fruit that can lower both the physical and emotional temperature of
expectant mothers. In Thailand, for example, pregnant women eat bananas to
ensure their baby is born with a cool temperature.
Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers
because they contain the natural mood enhancer tryptophan.
Smoking &Tobacco Use: Bananas can also help people trying to give up
smoking. The B6, B12 they contain, as well as the potassium and
magnesium found in them, help the body recover from the effects of nicotine
Stress: Potassium is a vital mineral, which helps normalize the
heartbeat, sends oxygen to the brain and regulates your body's water balance.
When we are stressed, our metabolic rate rises, thereby reducing our potassium
levels. These can be rebalanced with the help of a high-potassium
Strokes: According to research in The New England Journal of
Medicine, eating bananas as part of a regular diet can cut the risk of death by
strokes by as much as 40%!
Warts: Those keen on natural alternatives swear that if you want to
kill off a wart, take a piece of banana skin and place it on the wart, with the
yellow side out. Carefully hold the skin in place with a plaster or surgical
So, a banana really is a natural remedy for many ills. When you
compare it to an apple, it has four times the protein, twice the carbohydrate,
three times the phosphorus, five times the vitamin A and iron, and twice the
other vitamins and minerals. It is also rich in potassium and is one of the
best value foods around So maybe its time to change that well-known phrase
so thatwe say, "A banana a day keeps the doctor away!"
PS: Bananas must be the reason monkeys are so happy all the time! I
will one here; want a quick shine on our shoes?? Take the INSIDE of the
banana skin, and rub directly on the shoe...polish with dry cloth. Amazing
I still have not found out why we should never put them in the refrigerator because I do all the time. If they are on sale I will buy one bunch for the table and one to put in the fridge to use the following week. I just take them out to ripen. When they get to ripe in the freezer they go for my smoothies or "banana ice cream." The banana skins will turn black the longer they stay in the fridge but the insides are perfectly fine.
Get An Email Alert Each Time TRAVELNISTA Posts