Live Superfoods

Live Superfoods - The Raw Superfoods Superstore

Live Superfoods

An amazing purveyor of raw, organic, vegan foods. In addition to the Live Superfoods brand, they offer complementary foods, whole food supplements and personal care products from their industry’s finest suppliers.

Nutrition in its Purest Form:
As we’re sure you already know, most of our country’s food is grown using toxic chemicals, processed at high temperatures, irradiated or pasteurized to make sure no living organisms survive(!), and then “fortified” with ingredients that most of us can’t pronounce. In the process, much of the nutrients and enzymes that our bodies crave are lost, or at least severely compromised.

 

 

They’re here to assure you that it doesn’t have to be that way. Their goal is to provide their customers with a great selection of pure, unprocessed, nutrient-dense foods. Their “Nutrition in its Purest Form” mantra is something they take very seriously.

 

Quality Products that support the Dr. Weston A. Price philosophy.

 

Organic:
Their company owns and operates a USDA-certified organic packaging facility in Bend Oregon. They purchase raw ingredients which they package in consumer-size packages and sell directly to the public. They pride themselves on having a very rapid inventory turnover, which ensures that their customers receive the freshest possible products. Their organic products are certified by Oregon Tilth.

Raw:
They start with the purest ingredients from 5 continents. Their ingredients come from farmers and processors, who all share our contempt for processed foods and have made the investment in, and commitment to, low temperature drying processes. The results is nutrient-dense foods with their enzymatic life force intact.

Kosher:
All of heir Live Superfoods products are kosher certified. Even if your diet isn’t kosher, you may still appreciate that their foods, facility and processes have undergone the scrutiny of kosher inspectors. Their kosher products are certified by Earth Kosher.

Vegan:
No animal flesh or fats are used in the production of their products.

Gluten-Free:
All Live Superfoods products are gluten-free and many of their third party products are too.

 

 

Wild Harvested:
Several of the products they offer are wild harvested from the Amazon jungle basin. These products are not USDA certified organic, but the importers provide them with a Certificate of Analysis (CoA) from a third-party testing facility which tests for herbicides, pesticides, ecolli, salmonella and other contaminants.

 

Raw Organic Goji Berries

 

Eco-Friendly:
100% of their shipping cartons and packaging materials are eco-friendly. They start with recyclable cartons that they assemble using recyclable paper tape. They’ve replaced bubble wrap with corrugated cardboarding fluting and fill the void with kraft paper and biodegradable starch peanuts. They reuse their suppliers’ cartons and packaging materials to further reduce waste and encourage them to join our eco-friendly initiative.

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Indian Cuisine – Your Path to a Better You!

Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables, and fruits.  Indian food is also heavily influenced by religious and cultural choices.

The development of these cuisines has been shaped by Hindu and Jain beliefs, in particular vegetarianism which is a common dietary trend in Indian society.  There has also been Arab influence on North Indian cuisine from the years of Mughal and Delhi Sultanate rule.

Indian cuisine has been and is still evolving, as a result of the nation’s cultural interactions with other societies.  Historical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. For instance, potato, a staple of North Indian diet was brought to India by the Portuguese, who also introduced chilies and breadfruit.

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Indian cuisine has also shaped the history of international relations, the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe’s Age of Discovery.  Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.

Indian cuisine reflects a 5000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavors and regional cuisines found in modern-day India. Later British and Portuguese influence added to the already diverse Indian Cuisine.

The beginnings of Indian Cuisine lie with the ancient Indian civilizations of Harappa and Mohenjo-Daro.  Since then, Indian Food has been influenced by a number of factors and each of these has made the food of India known the world over.

Experience yourself the diverse and wonderful dishes and experiment with cooking and tasting some of the most popular food recipes of the various regions of India. Hindu culture has a distinct style of cooking and eating.

The staples of Indian cuisine are rice, atta (a special type of whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana, toor, urad, and mung.  Chana is used in different forms, may be whole or processed in a mill that removes the skin. Most Indian curries are fried in vegetable oil, however many substitutes can be used such as coconut oil or even mustard seed oil.

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The most important spices in Indian cuisine are the chili pepper, black mustard seed, cumin, turmeric, fenugreek, ginger, coriander and hing.  Another very important spice is garam masala which is usually a powder of five or more spices comprising of cardamom, cinnamon and clove.  Some leaves that are widely used is the bay leaf, coriander leaf, and mint leaf.  Typically in south Indian cuisine, curry leaves are used commonly.  In sweet dishes, cardamom, cinnamon, nutmeg, saffron and essence of rose petal are used.

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Indian Chinese cuisine originated in the 19th century among the Chinese community of Calcutta, during the immigration of Hakka Chinese from Canton (present-day Guangzhou) seeking to escape the Opium Wars and political instability in the region. Exposure to local Indian cuisine, they incorporated many spices and cooking techniques into their own cuisine, thus creating a unique fusion of Indian and Chinese cuisine.

After 1947, many Cantonese immigrants fleeing political repression under Mao Zedong, opened their own restaurants in Calcutta, whose dishes combined aspects of Indian cuisine with Cantonese cuisine. Indian Chinese cuisine is heavily derived from traditional Chinese cuisine, it bears little resemblance to its Chinese counterpart. The dishes tend to be flavored with cumin, coriander seeds, and turmeric, which with a few regional exceptions, are not traditionally associated with Chinese cuisine. Chili, ginger, garlic and yogurt are also frequently used in dishes.

 

Popular dishes include Chicken Manchurian, Chicken lollipop, Chili chicken, Hakka noodles, Hunan chicken, and Szechwan fried rice. Soups such as man chow soup and sweet corn soup are very popular, whereas famous desserts include ice cream on honey-fried noodles and date pancakes. Indians consider a healthy breakfast (known in North India as nashta) important. They generally prefer to drink tea or coffee with breakfast, though food preferences vary regionally. North Indian people prefer roti, parathas, and a vegetable dish, accompanied by achar (pickles) and some curd. People of western India prefer dhokla and milk and South Indians prefer idlis and dosas, generally accompanied by various chutneys.

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Lunch in India usually consists of a main dish of rice in the south and east, or whole wheat rotis in the north and west. It typically includes two or three kinds of vegetables, and sometimes items such as kulcha, naan, or parathas. Along with dessert, paan (betel leaves), which aid digestion, are often eaten after lunch in parts of India. Indian families often gather for “evening breakfast,” similar to tea time to talk, drink tea and eat snacks. Dinner is considered as the main meal of the day.

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There are many dietary restrictions that people follow based on the religion or faith they profess. Muslims in India do not eat pork and many Hindu communities consider beef taboo. Since it is believed that Hindu scriptures condemn cow slaughter, beef consumption has been banned in many states in India. Followers of the Swaminarayan sect do not eat garlic and onions because they are advised against it in the Vachanamrut. Jains follow a strict form of vegetarianism, known as Jain vegetarianism, which in addition to being completely vegetarian, also excludes potatoes and other root vegetables because when the root is pulled up, organisms that live around the root also die.

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Traditionally, meals in India were eaten while seated either on the floor or on very low stools or cushions. Food is most often eaten with the right hand rather than cutlery. Often roti is used to scoop curry without allowing it to touch the hands. In the wheat-producing north, a piece of roti is gripped with the thumb and middle finger and ripped off while holding the roti down with the index finger. Traditional serving styles vary regionally throughout India. Contact with other cultures has affected Indian dining etiquette. For example, the Anglo-Indian middle class commonly uses spoons and forks, as is traditional in Western culture.

In South India, cleaned banana leaves, which can be disposed of after meals, are used for serving food. When hot food is served on banana leaves, the leaves add distinctive aromas and taste to the food. Leaf plates are less common today, except on special occasions.


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Broiled Basa Fillet with Cashew

Basa and BeetThe Basa fish, Pangasius bocourti, is a type of catfish in the family Pangasiidae. Basa are native to the Mekong River Delta in Vietnam and Chao Phraya basin located in Thailand. These fish are important food fish with an international market. They are often labeled in North America and Australia as “basa fish” or bocourti”. In the UK, the species is known mainly as “river cobbler”,with “basa” also being used on occasion. In Europe, these fish are commonly marketed as “pangasius” or “panga”

 

Even fish aren’t safe from bureaucracy;

In 2002, the United States accused Vietnam of dumping catfish, namely Pangasius bocourti and Pangasius hypophthalmus, on the American market, charging the Vietnamese importers, who are subsidized by Vietnam’s government, of unfair competition.

With pressures from the U.S. catfish industry, the United States Congress passed a law in 2003 preventing the imported fish from being labeled as catfish, as well as imposing additional tariffs on the imported fish. Under the U.S. Food and Drug Administration ruling, only species from the family Ictaluridae can be sold as true catfish. As a result, the Vietnamese exporters of this fish now label their products sold in the U.S. as Basa fish or Bocourti.

With all this said, the United Sates Food and Drug Administration is now allowing Genetically Modified Salmon to endanger the wildlife population.  This fish rightfully labeled “Frankenfish” is going to add to the ever so great GMO Labeling issues we are now being faced with.  Not only is the bureaucracy adding to lawmakers job security, the health risks being uncovered from GMO’s being linked to cancer and other life threatening disease is securing the jobs of countless doctors and hospitals, giving the U.S population more issues to deal with.

Personally I’d rather eat a mislabeled catfish than consume what the FDA deems to be a species that’s man made vs. created by our mother earth.

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So to continue this, Please enjoy this recipe, Broiled Basa Fillet and Cashew Nut/Egg Topper served over organic brown rice and plated with a cilantro beet salad and blood orange.

Ingredients;

4 Basa Fish Fillets
4 Beets
1 Cup finely chopped Cashews
1 (Hard Boiled) Egg Yolk
2 Tbsp. Coconut Oil
½ cup Apple Cider Vinegar
1 Cup of Organic Brown Rice
¼ cup chopped cilantro
1 Blood Orange
1 Tsp. Turmeric
1 Tsp. Cayenne Pepper
1 Tsp. Salt


Preparation;

Cilantro/Beet salad;

Boil beets in water until soft, peel and quarter each one and place in a bowl, toss with One Tbsp. of Coconut Oil, Apple Cider Vinegar and Salt and Pepper to taste.  Plate with a sprinkle of finely chopped cilantro.

Organic Brown Rice;

Boil Two cups of water, add One cup of Organic Brown Rice reduce heat and simmer until done.

Cashew / Egg Topper;

In a food processor blend cashews, hard-boiled egg yolk, one tbsp. of coconut oil and add a small amount of water until forming a thick spreadable paste.

Basa Fillets;

Coat the fillets with salt, cayenne pepper, and turmeric.  Broil for 15 minutes each side.  Cover with Cashew topper and continue broiling until topper is slightly browned.

Plating;

Serve Cilantro Beet salad, three wedges of blood orange and plate a Basa fillet over two heaping tablespoons of brown rice.

Healthy Eating brought to you by;

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We offer our customers access to over 60,000 cookware and kitchenware products as well as recipes, menus, collections and a growing library of member-submitted cooking content. The Company is committed to providing its customers with an exceptional experience and it is the recipient of numerous awards for customer satisfaction.

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Swai Basil in Almond Milk

Swai Lemon and BasilLike many people interested in healthful eating, I strive to incorporate more fish into my diet, especially varieties like Swai, Salmon and Herring, which contain plenty of heart-healthy Omega 3 fatty acids. Problem is, fresh seafood costs a bundle.

When I visited my local fish monger. I couldn’t believe my eyes at nearly $20 a pound for swordfish, halibut, sole, and $9 for trout, Fresh Chilean Sea Bass at nearly $25 per pound! which in the past had always been tasty and less costly alternative.

I always opt for “wild caught”, I investigate the waters it came from and ascertain it has not been frozen. Fresh is key when it comes to great fish.

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The bestway to tell that fresh fish is not fishy smelling or tasting is simply buying it fresh caught and preferably whole.  The eyes are clear and it does not smell. When commercial fish has been caught, immediately frozen on the boat then de-thawed for processing, prepared and packaged and then again frozen for shipping to the consumer’s market, where it is once again de-thawed and sold is when you run the risk of getting poor quality, smelly fish and of course the price will reflect that.

Ever since prices started climbing, I’ve seen an influx of alien species, at least particularly at my neighborhood supermarkets, which cater to customers who, frankly, can’t afford to plunk down $20 a pound for fish.

One economical option popping up at many stores is Swai, which is native to Southeast Asia – Vietnam, Thailand, Laos, and Cambodia — and sells locally for around $3.99 a pound. Since I knew nothing about Swai, I searched it out on the internet and these are my findings. Swai, along with Basa and Tra, two related varieties also appearing at more and more stores, belong to what’s called the Pangasius family and they’re similar in character to catfish.


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In fact, sometimes simply referred to in the U.S. only as catfish, and farmed in the waters off the Mississippi. (Be sure to look for country of origin labeling at the fish counter to determine whether your catfish is from the Mekong Delta or the Mississippi Delta). Swai is a soft white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coated with bread crumbs and fried, according to experts.

It can be prepared simply, but also takes well to sauces. A 3.5-ounce serving of plain fish contains around 90 calories, 4 grams of fat (1.5 saturated), 45 grams of cholesterol and 50 milligrams of sodium. Since I found out from cooking a vast amount of Swai, it is a very light and delicate fish similar to the Orange Roughy and falls apart when handled too much during cooking. So I tend to take delicate fish and bake them in Almond Milk while using fresh herbs for seasoning.

Below is a great recipe for a few fillets, If you do the same, let me know what you think in a comment or email and describe your favorite way to prepare Swai. Happy Eating!

4 to 6 fillets of Fresh Caught Swai
6 to 10 Large Fresh Cinnamon Basil Leaves (Leave Whole)
2 Cups of Non-GMO Unsweetened Almond Milk
1 Lemon, (Zested and Juiced)
1 Tsp. Fresh Himalayan Salt
1 Tsp. Turmeric
1 Tbs. Extra Virgin White Truffle Olive Oil

In a glass baking dish coat the bottom with the Olive Oil. Layer the fish fillets evenly along dish and sprinkle with salt to taste, placing the Basil in between the layers. Add the fresh squeezed Lemon Juice coating evenly the top layer. Cover and place in refrigerator for about half an hour.

Pre-Heat Oven to 350 Degrees Fahrenheit, remove the fish from the refrigerator and pour in the Almond Milk. Sprinkle with Turmeric and Zest of the Lemon. Bake for approximately 20 min. or until fish fillets flake easily with a fork. Serve over Organic Non-Seasoned Brown Rice.

Swai Lemon and Basil

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GINATAANG HIPON

ginataang hiponThe Philippines is a country in Southeast Asia with a tropical climate that grows a wide variety of vegetables and fruits, almost all of which find their way into the dishes of Filipino cuisine. Fruits and vegetables are prepared in a wide variety of ways depending on the dish and the region, but frying, boiling, steaming and pickling are favorite methods of preparation. There are also a few dishes that include the vegetables and fruits raw. Regardless of the cooking method used, Filipino cooks take great care to maximize the flavor and nutritional value of the food that is prepared.

 

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Philippine cuisine consists of the food and preparation methods including eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over several centuries from its Austronesian origins to a mixed cuisine with many Malay, Arab, Chinese, Spanish, American, and other Asian and Latin influences adapted to indigenous ingredients and the local palate.

GINATAANG HIPON is a traditional Filipino stew that contains seafood such as shrimp and fish. Seafood is rich in omega-3 fatty acids. Regularly consuming omega-3 fats can help reduce inflammation, reduce the risk of cardiovascular disease and improve diabetic blood sugar control.

GINATAANG HIPON INGREDIENTS:

1 small onion, chopped
1 clove garlic chopped
3/4 teaspoon salt
1 teaspoon tumeric
1 teaspoon curry powder
1 teaspoon cayanne powder
1/2 teaspoon cinnamon
1/3 cup lemon grass
1/3 cup fresh sliced ginger
1/3 cup green onions
2 cups coconut milk
1 tablespoon apple cider vinegar
2 tablespoons fish sauce
1/2 cup water
1Lb medium size whole shrimps (leave heads and shell intact)

GINATAANG HIPON PROCEDURES:

  1. In a skillet, heat olive oil and stir fry garlic, add onions and ginger simmer until onions are clear.
  2. Add the green onions, lemon grass and salt.  Stir fry lightly then add 1/4 cup coconut milk bring to boil.
  3. Add the remaining coconut milk, water, vinegar and fish sauce. Add dry spices and shrimp. Cook stirring over low heat until it thickens, for about 8-10 minutes. You may garnish with cilantro for added flavor.


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ginataang hipon

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Organic Cherry Blueberry Chia Vinagrette

bberry saladLooking for a salad dressing that pets a path for a better you? We’ve got a bestwaytohealth option for you. Our Superfoods Organic Cherry Blueberry Chia Vinagrette will give you the best-dressed salad in town. Stay away from store-bought brands in favour of this homemade offering.  Balsamic vinegar is rich in polyphenols, a powerful antioxidant that helps boost  pepsin activity.

 

Pepsin is an enzyme that is secreted into the stomach to aid in the digestion process. This enzyme works to break down proteins that are  consumed and turn them into amino acids, which helps speed up your metabolism.  The grapes that are used to create balsamic vinegar contain quercetin, a  bioflavonoid that works as an antioxidant. When combined with vitamin C,  quercetin gives your immune system a boost in an effort to fight cancer and a  variety of other infectious diseases.


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Ingredients;

2 cups – Pure Planet Tart Cherry Concentrate
1½ cups – Live Superfoods Blueberry Powder
½ tsp. – Live Superfoods Organic Acai Powder
½ cup – Bariani Raw Balsamic Vinegar
¼ cup – Bariani Raw White Truffle Flavored Extra Virgin Olive Oil
½ tsp. – Healthforce Friendly Fats – Sprouted Flax and Chia

 

The Tart Cherry Concentrate is a potent juice to help prevent cancer and slow aging. The Blueberries are high in the phytochemical resveratol, also found in grapes and wine, which has been linked to reducing the risk of heart disease and cancer. The Acai (pronounced ah-sigh-ee) berry is one of the most antioxidant rich superfoods available. True to the typical process, Bariani’s balsamic vinegar is made from Trebbiano grapes and aged in barrels of various woods. Its complex and semi-sweet flavor make it a favorite in salads, with peaches or as a vinaigrette. Bariani’s extra virgin raw olive oil is stone crushed, cold pressed, decanted and unfiltered. then blended with white truffles for an amazingly scented, delicate and delicious finishing oil. And finally the Healthforce sprouts flax and chia, making it more bio-available, digestible and shelf stable.


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Blending Steps;

In a blender Add Tart Cherry Concentrate with the Organic Acai Powder and Live Superfoods Blueberry Powder with the Bariani Raw White Truffle Flavored Extra Virgin Olive Oil blend on high until well mixed. Add the Bariani Raw Balsamic Vinegar and Sprouted Flax and Chia and blend until well mixed. Finally, serve chilled over a bed of fresh organic spinach and sliced strawberries and be the first in your party to serve this fantastic Organic Cherry Blueberry Chia Vinagrette salad at your next gathering.

 


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Mediterranean Shrimp

Mediterranean Shrimp  Though almost entirely enclosed, the Mediterranean Shrimp is quite deep. There is little tidal variation. The climate is warm and dry. The water, also warm is highly saline. While it is poor in nutrients, it has a rich biodiversity. Home to the ancient cities of Egypt, Crete, Mycenae, Greece and Rome, the Mediterranean is the birthplace of European civilization.  The Sea is Europe’s border with Africa. Only 30 km of water separates Gibraltar from Africa, though at some points.

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The world’s leading tourist destination, the Mediterranean Sea is also a major shipping channel, with almost a third of all international Mediterranean Shrimp passing through it. Aquaculture (fish farming) is well established, and the fishing industry is a significant source of employment. The Mediterranean Shrimp is a unique ecosystem.

 

Ingredients:
2 Lb. Large Mediterranean Shrimp, (Beheaded and Cleaned)
1 Onion (Roasted and Stewed)
1 Clove Fresh Garlic Coarsely Chopped
4 Ripe Tomatoes (Roasted, then Stewed)
1 Green Bell Pepper (Roasted and Stewed)
1 Lb. French String Beans
½ Lb. Shitake Mushrooms

 

Roasting the Vegetables:
Prepare by cutting onion, tomatoes, and bell pepper in half, coat with olive oil and place in a 1” deep roasting pan. Heat oven to 425 F. and roast vegetables till softened and browned. Set aside for stewing with Garlic coarsely chopped. Lightly steam French beans and mushrooms and set aside for plaiting and season to taste. Prepare Cups of Brown Rice according to instructions.

 

Mediterranean Shrimp and Roasted Vegetables:
After Roasting, coarsely chop together the onion, tomatoes and bell pepper. In a skillet, add a small amount of olive oil and lightly brown some chopped garlic. Stew together and add some water to form a light tomato base sauce, add the shrimp and simmer covered over medium heat until shrimp is fully cooked and season to taste with sea salt.


Diet-to-Go

Plating:
Plate the rice, steamed mushrooms and French beans. From the skillet, serve the Mediterranean Shrimp in the roasted vegetable sauce over the rice. Add fresh chopped garlic and serve. You can also garnish with freshly chopped basil or herb to taste.

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Cutting out the Sugar

The average american consumes up to an estimated half pound of sugar each day! Cutting out the Sugar should be of added importance especially when the diabetic epidemic has gotten out of control. Consuming the equivalent of 60 teaspoons of sugar per day is outrageously impacting our health.

The food guide pyramid and the World Health Organization recommends that people should limit added sugars to no less than 10% of the total consumed calories. That would be six teaspoons of sugar for a 1600 calorie diet. and a maximum of Ten teaspoons for a 2000 calorie diet.

 

 

The U.S. Dietary guidline for Americans recommends limiting added sugars and instead focus on consuming a variety of nutrient dense foods and beverages from the basic food groups. Consuming sugars from Organic fruites and vegetables for example can be intaked from eating the following top five fruits and vegetables:

#1 – Apple

At the top of the list are nature’s toothbrush – the apple. A whopping 35 grams of carbs for one large apple – or 25g for a medium apple. Thanks to fiber you can shave 3g’s off those numbers, but they are still quite high. To compare, when your child eats a large apple, the sugar load is the same as if they were eating 8.75 teaspoons of sugar.

#2 – Pomegranate

One medium pomegranate has a load of 26 grams.The surprising part is there’s only 1g of fiber for all those seeds. I find that hard to believe! That’s 6.5 teaspoons of sugar.

#3 – Banana

I guess it’s no surprise bananas are in the top five. Sumo wrestlers don’t bulk up with bananas for nothing, right? One large banana has 25 grams of carbs and 3g’s fiber. That’s 6.25 teaspoons of sugar.

#4 – Pear

Now they are four popular varieties in pears in the US, but they are all high in carbs. Although high in potassium, each pear has a load of 22 grams of carbs. The good news is it has 4 grams of fiber which is not bad. That’s 5.5 teaspoons sugar.

#5 – Blueberries

One cup of blueberries has 20 grams of carbs. I always thought blueberries contained more fiber than they do 3 grams. Learn something new every day. Oh, and that’s 5 teaspoons sugar. So now that you know which fruit has the most sugar per serving, I bet you’d like to know which are the better choices. Choose the one you feel is to your taste.

 Life Extension - Health And Medical Findings

Vegetables:

#1 Carrots

Most vegetables have a low-sugar content. However, there are a few varieties that are at the higher end of the GI. Carrots have a score of 70, considered high. If you consider that there is only 1 g carbohydrate in a large carrot and 1 g of sugar, the percentage is high. Yet, it is a good source of fiber and other nutrients. In consideration, if you ate five large carrots, you would still only be ingesting 5 g of sugar.

#2 Beets

A vegetable also high on the GI scale is beets. They score in at 63. For each cup of canned beets, you will ingest 19 g carbohydrates, of which, 16 g are sugar.

#3 Potatoes

Potatoes are not only high in sugar, but they also have a high glycemic index and can make blood sugars harder to control for diabetics. In non-diabetics, eating too many white potatoes increases the risk of insulin resistance and metabolic syndrome – a forerunner to heart disease and diabetes. A better alternative is the sweet potato which is more nutritious because of its higher carotenoid content. It also has a much lower glycemic index than the white potato. Make the switch and choose sweet potatoes instead.

#4 Corn

Corn is another vegetable with a high sugar content; but don’t pass on this sweet, crunchy vegetable entirely. It’s a good source of antioxidants and a source of a chemical called ferulic acid that may help to fight cancer. It’s also a good source of vitamin B1, folate, and vitamin C. Eat it in moderation and enjoy its many health benefits.

#5 Peas

They may be high in sugar, but they’re also an excellent source of vitamin K – a vitamin important for healthy bones. Plus, they’re a good source of vitamins C, B1, and folate. Peas have a higher protein content than most vegetables and are abundant in heart-healthy fiber. Despite their sugar content, what’s not to love about them?

 

According to a study by the USDA, people who eat a lot of sugar do not get as many nutrients as people who eat low sugar diets. This is because high sugar foods often replace nutrient rich foods. Below are 10 ways to help you cut down on your sugar intake.

1. Think before you drink:

Liquid calories add up fast. One 12 ounce can of soda contains about 10 teaspoons of sugar and one 20 ounce bottle contains about 16 teaspoons. Bottled ice teas and energy drinks often contain as much sugar as sodas.

2. Read Food Lables:

Reading food lables can help to identify added sugars. Some names for added sugars include sugar, brown sugar, raw sugar, corn sweetner, corn syrup, high-fructose corn syrup, sucrose, glucose and dextrose. Reading the lables is a good step towards cutting out the sugar.

3. Choose nutrient rich foods first:

Nutrient rich foods provide a high amount of vitamins, minerals and other nutrients for the calories they contain. These include brightly colored fresh fruits and vegetables. Lean meat, poultry, fish, eggs, beans and nuts. Whole fiber-rich grain foods and fat free and low fat milk, cheese and yogurts.

4. Shop the perimiter of the store:

You will most always find nutrient rich foods around the perimiter of a store. Believe it or not, marketing stradegies for profit bares all when it comes down to cutting out the sugar and to the bottom line and marketers will always think of profits before anyones health. So be wise and if it is in front of you labled buy me now, chances are it’s not good for you.

5. Make snacks count:

Nutricious snacks can help you manage your weight, hunger and energy. Choose foods from the food groups such as fruits, vegetables, low fat yougurt, and cheese, whole grain crackers, cereaals and nuts. But like with everything, eat moderately.

6. Pay attention to portions:

Choose small servings or share high calorie, high sugar deserts when you splurge. Try a child’s serving of ice cream, a miniature chocolate or a small mocha.

7. Eat mindfully:

When you indulge in a sweet treat, pay attention and savor the flavor of each and every bite. The first few bites are the most satisfying and when you are satisfied, put it away and not just into your body, put it away and save it for later urges. Cutting out the Sugar is of importance.

8. Drink water:

Water is naturally calorie free and sugar free. Sparkling water or seltzer water is a refreshing option. These can be flavored with lemon or lime or even orange wedges and fruit juice.

9. Eat fruits:

Naturally sweet, fruit is a satisfyingand nutricios alternative. Fresh fruit is high in water and fiber, boith of which help increase fullness, helping you eat less.

10. Eat less candy, cookies, cakes, and pies:

High in sugar and fat, these foods contain lots of calories with very little nutrition. Cahnces are that after you eat these things, your cravings will be back before you know it for more of it. Once again marketing is in control when it comes to poor nutrition so don’t spend your hard earned dollars to simply eat it away and gain no nutritional values.


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Pav Bhaji

Pav Bhaji  – The origin of this dish is traced to textile mill workers in Mumbai in the 1850s.  The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to strenuous physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu.

 

 

Roti or rice was replaced with pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction, the ‘bhaji’. Initially, it remained the food of the mill-workers. With time the dish found its way into restaurants and spread over Central Mumbai and other parts of the city via the Udipi restaurants.


Vegetarian Diet Delivery

Ingredients:
Pav Buns – 10
Onions – 2, finely chopped
Coriander Powder – 2 tblsp
Tomatoes – 2 cups, finely chopped
Cumin Powder – 1 tblsp
Potato – 2 cups, cooked and mashed
Chilli Powder – 1 tsp
Peas – 1/2 cup, cooked
Pav Bhaji Masala – 1 tblsp
Green Beans – 1/2 cup, finely chopped
Coriander Leaves – 1 cup
Cabbage – 1 cup, shredded
Lemon Juice – 1 tblsp
Capsicum – 1/2 cup, chopped
Ginger – 2 tsp, grated
Garlic – 1 tsp, crushed
Green Chillies – 2, finely chopped
Water – 1/2 cup
Salt as per taste


Delicious Doctor Approved Diet Meals For Diabetics

Method:
Add onions to hot oil and fry till pink, add garlic and fry for a minute, add tomatoes, salt, coriander powder, cumin powder and chilli powder. Stir for a minute.
Add the other ingredients and cook on low heat for 5 minutes. Cook chopped vegetables except capsicum, covered for 5 minutes on medium heat. Mash well. Add 1/2 cup of water and simmer.  Add chopped capsicum and when all the vegetables are well mixed, garnish with coriander and lemon juice.

For the pavs, slit the pav buns horizontal from the middle.  Apply butter on the cut surface and toast in hot pan. Remove when it is golden brown. To serve, sprinkle chopped onions, coriander and pav bhaji masala over bhaji and serve hot with pav buns.


Diet-to-Go

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Women’s Health – Omega3 Fish Oil Boost Health?

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Omega3 fish oil fatty acid supplements may boost women’s health.

Fish oil has been shown to be beneficial for many health conditions. PMS, menopausal symptoms, hormonal imbalances, cervical cancer and breast cancer may benefit.  Topics of interest include Alpha Mind Power, Quiet Mind Yoga, Toning Workout for Women, Excercises to Relieve Stress, Heart Health for Women, and Grounding Meditation.

 

Dr. Sinatra's Home/Product Page

A number of authorities have recently recommended increased intake of omega-3 fatty acids by the general population.  Because of this, we are now seeing more products (eggs, yogurt, milk, margarine, etc) that are fortified with omega3s.  The question is, how much omega3s are actually in these products and what is the omega6 to omega3 ratio.  The individual’s goal should be to increase omega3 consumption while reducing omega6.  Since most of the fortified foods contain both, they are not likely to be beneficial. When it comes to men’s and women’s health, regular dietary intake of fatty fish like salmon is probably a good idea, as long as it comes from the Pacific Ocean.  The Atlantic Ocean is heavily polluted.

PureFormulas-healthy supplements-468x60

Fish from the Atlantic contain high levels of mercury and PCBs.  Fish Oil – Best Source of Omega3/DHA The better fish oil supplements are molecularly distilled to remove mercury and other contaminants.  Eating a little fish sometimes is okay.  But, the best way to insure that you get enough omega-3 fatty acids every day is to take a molecularly distilled supplement. DHA is Very Important Some manufacturers suggest that flax seed oil is better than fish oil.  But flax seed contains only ALA.  The omega-3 fatty acids that are most important to our health are DHA and EPA.  The body can convert ALA to DHA or EPA.  But, researchers have shown that ALA supplements do not increase circulating levels of DHA.  It is DHA that is most beneficial to women’s health issues, such as PMS and the depression that may accompany menopause.

 

Low levels of DHA are known to accompany depression and have been found in women suffering from moderate to severe PMS.  Fish oil is the best and most reliable source of DHA, but you will need to read the label to be sure.  Many products contain more EPA than DHA; it should be just the opposite. Fish Oil Benefits Health Conditions. Omega-3 fatty acids have natural anti-inflammatory activity that helps relieve cramping.  It’s good for the joints and the heart, painful joints often accompany menopause.  Heart disease is more common in postmenopausal women. Try Memoril Memory and Mood
Breast cancer is one of the women’s health issues that are most worrisome, particularly in women with a family history of the disease.  Fish oil may reduce the risk of breast and cervical cancer.  Several studies report that women with these types of cancer have low circulating levels of omega-3 fatty acids. In addition, we now know that chronic inflammation plays a significant role in cancer cell production and tumor growth.  Researchers have been recommending increased intake of natural anti-inflammatories for several years, but not everyone in the mainstream medical community has paid attention to that advice. Most people don’t want to give up their regular diets in order to reduce their risk of chronic and life threatening diseases.  However, taking a good dietary supplement is something that practically anyone is willing to do.

Vita-Daily Your New Daily Vitamins

In summary: Consume more DHA than EPA.  Take in more omega3 than omega6.  Omega6 comes from cooking oils.  Cut down on frying food.  Fish oil is the best source of Omega3/DHA.  So, take a good fish oil supplement.  It’s good for women’s health and for men’s. For the best fish oil source that I have found in my research please visit my website listed below.  Topics of interest include Alpha Mind Power, Quiet Mind Yoga, Toning Workout for Women, Excercises to Relieve Stress, Heart Health for Women, and Grounding Meditation.

Get 15% Off VitaGreens!   SAVE $10 NOW!

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