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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Juicing For Health

NutritionThroughout the world, we all know that juicing is part of a beneficial way to a healthier life. Juicing on a regular basis has shown to increase energy, vitality and overall well-being. Juicing has become popular since the amount of Vegetables and Fruits the average person would need to consume for an improved lifestyle would be so immense that it would result on an ongoing regimen of eating all day long and every day. Constantly purchasing, preparing and masticating would require an all time consuming and tedious habit.

Most of our time is spent working, providing and fulfilling responsibilities for our employers and families. Leaving very little time in between for joyful activities we as individuals like to partake in much less eating healthy or even sleeping sleeping. So if we were to add in the necessary time to shop for, preparing and eating what our bodies need to become and stay healthy, it would simply not get done and eventually forgotten all together. Therefore we suffer the consequences thru debilitating our health.

That’s where the importance of juicing comes into the picture. Finding a juicer that not only is able to juice fruits but vegetables at the same time and combining these into an easy step can be a tedious task all together, so we took our time in reviewing some of the best juicers on the market and found one that fits all the categories we were looking for. Not only can this particular juicer take care of fruits and vegetables easily, it also gives you the added benefit of extracting the “MILK” from the most important aspects of your daily diet, favorite nuts and seeds.

Making your own home made Almond Milk, or butters is no easy task for most juicers available to the average consumer. A machine required to make nut milks and butters would mean stepping up to the industrialization area and have a machine that barely fits inside your garage. Now for the first time, you can experience all this in just a square foot of kitchen counter space.

Introducing the The Jay Kordich PowerGrind Pro, a BestwaytoHealth.Com favorite

The Jay Kordich PowerGrind Pro, revolutionizes juicing! Its patented new technology delivers more juice and nutrients per ounce of produce, stretching your food dollar. It’s a hybrid, using both extracting and grinding to deliver the best of both types of juicers. Delivers ease of use and speed of an extractor combined with the juice volume and juice quality of a grinder. Jay Kordich says, “I’m very excited to offer you my brand new juicer, The Jay Kordich PowerGrind Pro,. In all my years of teaching people about the power of fresh fruit and vegetable juices, this is the first time I’ve ever put my own name on any juicer”.

Jay’s 60 years of experience in sales and service of juicers has enabled him to create this superior juicer, better than any other on the market. The PowerGrind Pro uses a revolutionary 2-step process that both extracts and grinds for best results. Combined with its powerful low RPM motor, it gives you more nutrients and juice, delicious pulp-free concentrated nutrition, greater value from your food dollar, and it easily juices leafy green vegetables and Wheat grass. Unlike other juicers on the market, it even makes Almond, Soy and Rice milk.

Unleash the healing power of live fruits and vegetables! Juicing live foods can help you lower cholesterol, lose weight, prevent cancer & strokes, unclog arteries, repair harm done by poor health habits, and prolong life and give you lasting vitality.

Juice for Life Juicers

Reviews;
Five Stars! This juicer works perfectly
By Maxwell Johnson “Cook, Musician and Teacher”

Unlike many people who write juicer reviews, I am not a long-time juicer. In fact, despite being a graduate of one of the premier culinary schools in America and having worked as a professional chef, I have never juiced anything in my life. A friend who is very much into healthy eating persuaded me to try some of his various juice combinations and after a taste or two I knew I had to have one. Then followed lots of research to find the best choice for my pocketbook and my lifestyle. As a sometime kitchen professional, I have a fondness for “commercial” equipment and so I ended up lusting over a Norwalk. But $2500 for a juicer the size of Wrigley Field with a hydraulic press…too much.

I debated long and hard over centrifugal versus auger or gear driven machines. Now, I should stop here for a disclaimer. I do not drink juice to detoxify my liver or to prevent/treat cancer, heart disease, gallstones, or flat feet. I drink it because I like the taste and because it gets raw fruit and vegetables into my body in a way that has to be healthy. Please, I do not need any Gerson folks or other enthusiasts to comment telling me that I should…you-fill-in. Don’t take that as a put-down. I respect the choices people make for their health and, in fact, many juicing enthusiasts are doubtless much healthier than I.

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The implication of this is that I don’t seek out organic produce unless I can get it cheap, nor do I worry about how much of the good stuff is going to be lost to oxidation if there is foam in the juice. That just isn’t who I am.

Because I no longer have a scullery worker to wash up behind my efforts, I wanted something that was easy to clean. Because I enjoy the product a lot more than the process, I wanted a machine that didn’t require me to do a lot of food prep. Because I’m not wasteful by nature, I wanted a device that extracted as much juice as possible.

I was drawn to the Breville Juice Fountain Elite. It is hefty stainless steel and you can dump whole apples or beets into it without cutting or chopping. Fast. Easy. But only a one-year warranty, a well-documented tendency to throw food all over the kitchen and considerable commentary about its limited ability to extract maximum juice. I looked at juicers from Omega, Green Star, Kuvings, Champion, Hurom…the list goes on and on. While they got good reviews, there were also comments about durability, size, speed, and so on.

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I chose a lesser-known juicer, The Jay Kordich PowerGrind Pro, The description of the innards is a bit vague, even on Jay’s website so let me tell you exactly how it works. In essence, it is a centrifugal juicer. It shreds the fruit and vegetables and spins them against a fine, cone-shaped stainless steel filter, literally slinging out the juice. The difference is that surrounding the shredder disk is a grinding ring maybe 5/16″ wide which mates with a similar ring mounted on the top housing.

The motor runs at a substantially slower speed than most centrifugal juicers but much, much faster than an auger/gear machine. The produce is shredded and then ground between the two rings, which are positioned just a fraction of a millimeter apart. The result is very dry pulp. After juicing a bag of apples, a couple of pears, ginger, celery, and carrots, I found that I could pick up a handful of the pulp and squeeze really hard yielding only a few drops of unextracted juice.

“Cleanup takes about 3-5 minutes.”

“We recommend this one without hesitation.”

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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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Apple Cider Marinated Pork Loin

Apple Cider Marinated Pork LoinThis Apple Cider Marinated Pork Loin dish is a very lean pork meat dish, combined with a cilantro fennel salad and cayenne roasted potatoes with summer squash, mushrooms and ginger, gives you a huge array of flavors that are perfect for a springtime dish to dazzle your guests and their taste buds. A very easy dish to prepare leaving you with ample time to mingle and talk about the beautiful weather or simply get a head start working on your favorite chardonnay.

When I select pork meat, I do not go to my local grocer and buy a packaged product…on the contrary, I tend to scout the internet for a local humane farmer that only vegan feeds his stock. Allowing the stock to graze on not only vegan (slop) mainly comprised of everything you would place in the compost bin, but also allow the herds to roam the lush green fields and play in the springtime mud patties usually found in rain saturated alfalfa fields. A social activity that swine love to partake in.


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Important when seeking the best meats, the loin is the cleanest and most flavorful portion. Allowing you a myriad of ways you can prepare it. However since we are seeking out vegan raised pork, this meat is the leanest you can find. Not the best source for bacon however the best source for chops, roasts, and loins. Priced at a premium it is by far the best choice for pork you can find. Most importantly the best choice for your health.

It’s called the other white meat because there are certain cuts of pork that qualify as a lean protein. Particularly this type of pork tenderloin, generally referred to as pork loin, is an excellent lean protein with fat burning properties. Forget what you think you know about pork, because pork loin nutrition facts reveal a much healthier option than you might have believed. Pork often gets a bad reputation, but lean cuts such as pork tenderloin offer surprising health benefits.


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One serving of pork loin is 4 ounces and has 121 calories per serving. Pork loin has a low fat count—just 4 grams per serving—no carbs and no fiber. But what it also shows is an amazing 22 grams of protein per 4 ounces of pork loin!

Pork loins also provide us with plenty of essential vitamins, with high levels of thiamine (52%), niacin (37%), vitamin B6 (30%), riboflavin (21%) and 8 percent of your daily value of vitamin B12. These vitamins are essential for successful fat loss as well as improved health.


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When it comes to minerals, pork loin nutrition facts are packed with them all. Phosphorus, potassium, selenium and zinc are found in large numbers in one serving of pork loin, while calcium, iron, magnesium and manganese. The health benefits of pork loin includes fat burning, because pork requires your body to work really hard just to digest it and lean pork like pork loin–with 22 grams of protein–allows greater fat burning. So unlike bacon and ham, lean pork actually does more to help your body burn excess fat.

So here you go to some healthy pork facts, and my Cider Marinated Pork recipe below will make your guests rant for more.

2 Lbs of Loin
1 Tbsp sea salt
1 Tsp Black Pepper
1/2 cup of Apple Cider Vinegar
1 large Zip-Loc Freezer Bag

Place whole loin in the freezer bag, cover with spices and add the Cider Vinegar. Place in refrigeration for two hours.

Anise/Fennel Cilantro Salad

2 Bulbs fresh Anise/Fennel
1 Bunch Fresh Cilantro
1/2 of a Sweet White Onion
1/4 cup Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
Salt and Pepper to Taste

Cut the Bulbs leaving the anise/fennel to form rings and cut them in half, save to green tops for juicing. Place the Fennel in a large glass salad bowl. Do not use metal since it can react with the cider vinegar leaving a metallic taste to the salad. Finely chop the onion and add to the bowl. Finely chop the cilantro, add to the bowl. Add the Salt and Pepper, Oil and Vinegar and Toss. Serve cold.

Roasted potatoes with Summer squash, mushrooms and ginger.

4 to 6 Red Potatoes
1/4 lb Shitake Mushrooms
2 Yellow Chili Peppers
1/2 Sweet White Onion
Fresh Ginger cut into this strips
2 Yellow summer squash
1/4 tsp cayenne pepper
1/4 Cup Extra Virgin Olive Oil

In a glass backing dish large enough to accommodate the ingredients, chop and dice to your liking, top with cayenne pepper and add the olive oil. Remove the Cider Marinated Pork Loins from the fridge and evenly place the pork loins on top of the vegetables and cover with foil. Roast at 425 F. for 35 min.


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Remove from the oven, uncover and cut the thickest part of the Cider Marinated Pork in half, inspect the meat to be sure it is evenly white and no pink juices emerge. if so place back in the oven for an addition 15 minutes and cook until done.

This dish is best paired with a chilled chardonnay wine of choice.

Apple Cider Marinated Pork Loin

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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.


Legal Sea Foods

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.


Live Superfoods - The Raw Superfoods Superstore

 

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.


Live Superfoods - The Raw Superfoods Superstore

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.

 


Raw Organic Goji Berries

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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.

We'll Cook the Food, You'll Lose the Weight!

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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Organic Lean Free Range Beef Stir-Fry Made Easy

Organic Lean Free Range Beef Stir-Fry Made Easy

Organic Lean Free Range beef and grass fed beefs are exquisitly flavorful.  Especially if you live near enough from the rancher to obtain it fresh.  Most organic grass fedd beef is aged for 12 to 18 days depending on the specific breed of cattle and the preferences of the ranch.


15% Off Any Meal Plan

However when you first taste the difference of Organic Lean Free Range beef, you will never buy ordinary beef from your local market again. Whether your feeding an entire family or yourself, you will find this recipie delightful especially knowing that it includes Organic Lean Free Range beef.

 

Servings: 4 – Prep Time: 10min – Cooking Time: 10min

Ingredients:
28 1/2 Oz Wild Shitake Mushrooms
1tsp Five Spice Powder
1 Lb. Lean beef cut into strips
3tsp Coconut Oil
5/8 Lb. Garden Fresh Pea Pods

Heat oil in skillet or wok over medium to high heat. Stir fry beef and five spice powder for 2 min or until browned. Add mushrooms and pea pods. Stir fry 2 to 3 min. or until pea pods are tender crisp.

Per Serving:
Calories: 307 – Fat 13.5g – Calories from fat: 40% – Protein 30.6g – Cholesterol: 56.9mg
Dietary Fiber: 4.5g


Free Diet Analysis Form

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Healing the Soul – Your Path to a Better You!

Life has many pitfalls, while healing the soul we cannot deny to the world our inner pain to save face in the light of publicity thus loosing our self-awareness.  In studying the philosophies of meditation I realized that as we transmit to others the fantasy of a great life we tend to evolve and in the process fall into a mental state of denying one’s true self.  The more we do this on a daily basis, over time we begin to form a dual thought process in our mind in which we prevent healing the soul. Connect your mind, body and soul with a blend of Yoga and Pilates. 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.

One morning as I was walking down a tree lined path, I came upon a man sitting on a bench reading a novel.  He began a routine conversation about his previous encounter with death as he laid in a coma for many months, when I asked him how he was doing that day.  He commented on how he lost everything he knew.  His entire life has shattered in a blink of an eye.  His coma was induced by a heart attack that was intervened during the time of the attack and survived, only to fall into the coma.  As the heart began its new journey of healing itself, his mind was yet to regain consciousness.  He without knowing was healing the soul.

Later that morning as I continued my walk and I came upon a woman, I greeted her and she responded with the usually canned response leading that her day is wonderful and full of joy and without a care in the world.  Yet she displayed sadness in her expression.  Sadness filled with uncertainty and dismay.  She had trouble paying for her coffee as she stood in line on the phone arguing with what seemed to be a relationship.

You see, the difference between the man who had a life changing experience and the woman who is in denial of verbally expressing her awful life experiences is that the man was allowing in healing from the spiritual world around him, rather than the woman denying that right from those around her and thus continuing a life of pain and misery and thus denying healing the soul.

The importance of expressing the truth about one’s present experiences is that unknowingly we are reaching out to the spiritual world and asking for help in healing the soul.  Projecting into this world the need for help is a tremendous asset in one’s own path of healing.  Though to most we think that if we were to express that truth about ourselves, our life to strangers will be judged therefore we neglect the fact that the spirit involved in that other being is prohibited and not allowed to venture out and help us heal.

The soul is a mysterious and misunderstood dimension.  A dimension that without understanding can lead us into a form of cage that we place ourselves in and denying the external spirits of allowing us to heal.  Every person is unique and thus is why we are called individuals.  Just like we look at a bookshelf of many books about the same topic, each book on that shelf is unique as to its contents.

Dr. Lark's Trilane

In the following simple terms, healing the soul is crucial to always express the truths and project them to the universe we travel in to allow the universe and its energies to promote self-healing.  The secrets to healing the soul is that we unlock the allowance to manifest themselves into the meditations of positive thought and projecting what our inner soul and spirit needs in order to self-heal our daily lives.  The power of positive thoughts must be real and true so that we ourselves can receive the exact antidote we need to heal.

As we explore this uncharted path in ourselves we begin a transformation and realize that all the medicines we need for our mind, body and spirit can easily be found in the universe around us.  Topics of interest include Alpha Mind Power, Quiet Mind Yoga, Toning Workout for Women, Exercises to Relieve Stress, Heart Health for Women, and Grounding Meditation.

Recitation;
FROM: The Soul of Healing by Deepak Chopra and Adam Plack

You split me and you tore my heart open and you filled me with love.
You poured your spirit over mine.
I knew you as I know myself.
My eyes are radiant with your light.
My ears delight in your music.
My nostrils are filled with your fragrance and my face is covered with your dew.
You have made me see all things shining.
You have made me see all things new.
You have granted me perfect ease and I have become like paradise.
And having become like paradise, my soul is healed.

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Coffee Lamb Roast

Coffee Lamb RoastYes, you read that right! Coffee Lamb Roast is an all-time unknown favorite. Slow cooked to perfection, this very lean meat dish recipe has got to be the simplest of its kind. Lamb has a tendency to be either very rich or very bland, however the distinct flavor of Lamb keeps many meat eaters away.

Lamb is characteristically a biblical sacrifice, a source of warm clothing and they make great seat covers to some, however one must appreciate the docility of the world most trusting and loving creature.

Many animal lovers and true vegans may read this and get shocked however Lamb has been a food source in human nature for many generations past.


We'll Cook the Food, You'll Lose the Weight!

In the Middle East, Lamb is usually ground and prepared with dried fruit and nuts. In Asia lamb is coated with all kinds of sauces. In Scandinavia it is usually accompanied with cabbage. All these various recipes try to accomplish one purpose and that is to hide or mask Lamb’s unusually gamy flavor.

That’s where the Coffee comes in. Instead of the usual masking, Coffee on a Lamb Roast I found has the uncanny ability to simply remove the gamy flavor altogether without drastically altering the flavor of the meat itself. It also adds a roasted flavor naturally occurring with coffee.

In the various ways I prepared this coffee flavored dish, everyone loves it.
Hope you do too…

1 Boneless Leg of Lamb (preferably grass fed)
8 Cups of Dark Roast (French Pressed) Coffee
¼ cup Extra Virgin Olive Oil
4 Cups Filtered Water
6 Medium sized Red Potatoes
1 Sweet White Onion
12 Medium sized Shitake Mushrooms
6 to 8 Carrots
1 Bunch of Cilantro
4oz. of fresh Basil Leaves
2 Tsp. Himalayan Salt
1 Tsp. Ground Cumin
1 Tsp. Ground Cayenne pepper
1 Tsp. Ground Ginger
1 Tsp. Onion Powder

In a 6 Qt. Slow Cooker, add the Lamb and combine with the Olive Oil, Coffee, Water and Dry Spices. Set on High and slow cook over night.

On the Next Day, remove the Lamb Roast and place in a deep roasting pot and gently tear apart the meat into large portions and let cool.

In the hot slow cooker with the stock add the Potatoes, Onion, Carrots and Mushrooms. Continue cooking on HIGH for approximately 3 Hrs. or until Potatoes and Carrots are soft.

Remove the vegetables and add them into the pot with the lamb, cover with the Basil and Cilantro and pour over the remaining stock from the slow cooker, cover and set aside and let steep. Heat desired portions prior to serving and serve with steamed Vegetable of Choice.

Diet-to-Go

Serves 6
Coffee Lamb Roast

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