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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The Goddess Garden

1 entrance

The Goddess Garden Eco Resort located in the Caribbean coastline of Cost Rica is a Yoga Retreat and Paradise, this eco-resort is an intentional place for transformation.  The Goddess Garden is located in the town of Cahuita, a small community in the south of Costa Rica, 40 km south of Puerto Limon. Cahuita National Park is the main attraction here, where you can watch White Faced Monkeys, Howler monkeys, Iguanas and more, just a few steps away from its white sand beach.

JaquelineFounded by Jacqueline Burkler and Marcelo Ruiz and in conjunction with John Jairo Ocampo, this Yoga Retreat astounds all your senses. Jacqueline was born in Switzerland where she grew up and achieved a PH. D. in natural sciences from the prestigious Federal Institute of Technology in Zürich. She always liked to travel and in early years traveled through Europe, Asia and the continent of America. She lived 13 years in Colombia before changing her home to Costa Rica in 1999.

 

marcelobirdwebFounder Marcelo Ruiz was born in Ecuador and at the age of nineteen went to live in Chicago where he got a degree in Art. He also attended North-western University where he obtained a teaching certificate. He taught algebra and geometry.  Among his interests are spirituality, meditation, shamanism, films, poetry, indigenous tribes, community service and Argentine tango dancing. The serenity of the rain forest and the pristine beaches of the Caribbean Sea inspired the idea to create an intentional place for transformation.


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JohnJohn Jairo Ocampo made a point of helping others and sharing his healing gift with the people around him.  He moved to Switzerland at the age of 19 where he joined the First-Aid Association, eventually becoming president of the local branch.  He also enrolled in the volunteer fire fighters in his village at the age of 23.  During a short stay in the Indian sub-continent in 2002, he contacted the Ayurveda and decided to dedicate the rest of his life to this philosophy. Locals and visitors may now enjoy the great benefits of his Ayurvedic treatments.

The Goddess Garden Eco Resort is a magical place in the Rain forest and very close to the beautiful Caribbean Sea, the right environment to feel in touch with paradise and the essence of pure nature.   Their grandfather trees are the home of monkeys and sloths, iguanas, turtles, frogs, butterflies and hundreds of species of birds.

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They are 20km away from Puerto Viejo, where you may find boutiques filled with local handicrafts, its black beach or the famous Salsa Brava is 5 minutes away, the white beach of Cocles, and a surfer paradise.  10km further south you will enjoy the beautiful bay of Punta Uva and where the roads ends, starts Gandoca with the little fisher town of Manzanillo and its breath taking white beaches.

Cahuita’s ethnic base is of Jamaican origin but you can find Italians, Germans, Swiss, and North-Americans. As a result of this mélange, there is a great variety of good restaurants along the small unpaved streets of what seems more like a village than a town in the eye of a tourist.


The Goddess Garden is where the rain forest meets the Caribbean Sea.  The Goddess Garden is designed to help us to remember our true nature, our essence and the doors are open for people who want to feel in harmony with all that nature has to offer.

The yoga and meditation center is a spiritual center surrounded by huge jungle trees that follow the path of a small creek. Just a step away, you will find the oldest and most amazing tree in Cahuita, Costa Rica. Its roots, as tall as a man, will leave you breathless…in reality it is a temple and a perfect place to truly experience the force of Grounding Meditation.

Grounding Tree

The Spiritual Center has two floors where the view of the rain forest expands to almost 360 degrees, designed to give you a wonderful feeling and putting you in a direct connection with nature during your sessions.

The conference room is designed for a 100 souls to enjoy the spectacular view of the rainforest. It has a stage for artists or speakers to perform. They offer the newest audio and video system. For your comfort, it is also equipped with air conditioning. In the back of the room you will find a built in waterfall with tropical plants that will delight your eyes.

In the healing spa they offer a variety of treatments tailored to your specific needs. They offer massages and therapies Ayurvedic, Shiatsu, Reiki, Deep Issue, Hot Stone and Shaman cures using local healing plants.

The purpose of this work is to bring a re-balancing of your body and mind, bringing to you the ecstatic feeling, the “aha” moment of harmony.

Some of the amazing features of this beautiful resort include two Yoga centers that are used perfectly suited for retreats and Yoga teachings, a beautiful and elegant conference center where anyone can host spiritual seminars and unique gatherings dedicated to the world of healing and meditation.

Yoga Room

An Ayurvedic healing spa offering the most profound relaxation therapies for sore and aching bodies is located on site.  The guest rooms are rustically appointed with all your basic retreat needs where you can rest and relax to the natural sounds of the gardens that surround you. On their property you will also find a restaurant, a lovely bar and of course no influential Central American retreat would be complete without a Palapa.


There are swimming pools surrounded by lush natural gardens filled with a variety of plants and fauna, fruits and wildlife. Situated within the rain forest it is just a 2km walk to the beautiful Caribbean Sea where you can bask in the sunlight and sink your toes in warm, soft coral sand.

PoolSpaBeach

Eco-Tours are available directly from the resort and gives your naturalist craving a sight to see with visits to the Bribri Indigenous Group lead by women for women.

The Goddess Eco Garden Resort, a favorite venue for weddings and special events.

For more illustrious information visit their website at The Goddess Garden Eco-Resort or you can simply call and dial direct to 506-2755-0055 or 506-2755-0541.

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Healthy Eating on a Budget

Healthy eating on a budget

When looking at healthy eating on a budget and see it getting thinner as compared to one’s own waist line we ask ourselves, how can I continue to afford to feed my family and yet maintain my budget for groceries. As the years go by it seems that the costs for a healthy diet grows. Production in an alpha mind power environment costs more and more therefore the costs are passed onto the consumer.

 


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We buy the same things over and over and with wanting to thrive on healthy eating on a budget we scout for new recipes to try and combine the same ingredients and create a whole new dish. The choices are simple; we either change the ingredients or pay more for them. This leaves us in a whole new dynamic n how to stay either economically or physically healthy. Sacrificing in either has a dramatic effect in our health. There is a solution to at least lessen these two effects.

How can you save money yet not sacrificing quality?

If you are considering cost as an excuse to eat junk, take that excuse and forget about it. With a little organization and creativity you can have the best of both worlds. Here are a few basic ideas and tips you can slowly instill into your day to day and quiet the mind.


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Limit your intake of processed junk foods and alcohol and instead drink lots of water, at least 8 glasses of water a day will curb the appetite by hydrating you promotes healthy eating on a budget

Limit the intake of salty and sugary foods this will slowly eliminate cravings for more. Most importantly avoid eating foods high in saturated fats, processed foods are not only expensive due to the processing costs but also keep you coming back for more and more. Next keep variety to the forefront of your mind. Create a routine of different activities in your day to day keeping your mind focused on productive thoughts and positive results.


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Create a training workout for the entire family. The healthier you become the less prone you are to satisfy a craving for all the above. Set aside a regiment of times that you can sit and quiet the mind and plan your meals for the day, week or month. Make your grocery list and go shopping and take the time to read the labels to avoid what cost you more. This will save you money at the checkout but also save you time in the long run. Include healthy snack ideas, like eating a sweet apple instead of a candy bar.

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Creating healthy menu items for your lunch and dinner is your biggest expense. Generally the grocery store is least busy in the morning; remember to not go to the store hungry, this will lead to buying with your eyes instead of your pocketbook. When healthy eating on a budget, stock your cupboards with items that are quick and easy to cook and yet kind to your wallet. Keep an eye out for sale items and use coupons as much as possible. Keep in mind that coupons are created with a cost in mind and generally apply to more expensive, processed items. Coupons make manufacturers more money by getting you to think it’s a great buy when in fact they put disclaimers on them forcing you to buy more to get the savings.


Live Superfoods - The Raw Superfoods Superstore

Some items that will benefit your health without gouging your pocketbook are listed as follows; Beans and Lentils are a great source of proteins that can replace a meal normally containing meats. Stay away from the canned versions and get it fresh. They make nutritious soups with the aid of fresh vegetables. Leave the canned broths and consumes out since their base is salt. The legumes have a natural tendency to release a broth as you cook them without draining.

Brown rice is a great addition and also helps replace the meat and veggie cravings. Although brown rice is slightly more expensive than white, the nutritional value is worth it. Pastas are a great substitute and be sure to look for whole grains or gluten free. Also pastas made with rice flour is another rice alternative for variety. Soups cannot be beat for their nutritional values and convenience. Think about making soups in a slow cooker as it tends to keep the values in the ingredients. Soups are a great way to use up leftovers and help with healthy eating on a budget.

Fresh vegetables and fruits are a must to curb the expense of snacking budgets. Most fruits like pineapples and oranges and apples are high in fructose and helps curb those sugar cravings. Make sure to purchase them regularly for freshness.


Raw Gluten-Free Superfoods

Veggie patties are another source of replacing expensive ground beef and also aid in maintaining your health. Keep meats and fish as a last-minute meal, fresh tuna can be cooked and then frozen in individual packages instead of canned and that will also eliminate sodium intake. Remember that anything canned has preservatives, or a sodium alternative. Stay away from canned foods as much as possible.

Use as much natural herbs as possible to avoid buying processed spices. If possible keep an herb garden for an endless supply without the cost and besides the benefit of fresh herbs, tending the garden will help in keeping a quiet mind and relieving stress.

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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.


Logo HeaderGet healthy now with energizing moves, easy recipes, expert tips and tools, and advice on losing weight and feeling great. Find out how to manage conditions and treat certain flawed behaviors including loss of sleep, stress, fatigue and weight problems. Topics of interest include Alpha Mind Power, Quiet Mind Yoga, Toning Workout Routines for Women, Exercises to Relieve Stress, Heart Health for Women and Men, Grounding Meditation, and tapping into the Soul of Healing.

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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;

Cooking.com is transforming online shopping in the food and cooking space by going to customers and building innovative, entertaining shopping experiences with trusted brands. Cooking.com currently operates several uniquely branded websites including: Food Network Store, Rachael Ray Store, Paula Deen Store, Calphalon Store, Betty Crocker Store, Pillsbury Store, Marley Coffee, and Good Bite Store.

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Pet Health 101

Dog n CatEvery pet requires different and specific needs. That’s why it is extremely important to select the right pet for you or your family. In this article we cover the different needs associated with certain pets. Though there are so many pets in our environment today, we will try to cover most of the most common. If for any reason you would like to see coverage on a specific pet that you may have that is out of the ordinary, simply comment below and we will attempt to publish one especially for you.

 

 

PetAlive Natural Remedies for Pets

 

Puppies and Dogs;
This section contains information about the things your dog needs to have a safe and comfortable environment.

The ideal environment for your puppy or dog;
To ensure dogs have a comfortable environment it is important for them to have their own dog bed where they can rest undisturbed. Poisonous or hazardous items in the home or garden should be kept safely out of reach. Safety when travelling in a vehicle is also important and dogs should ideally travel on the back seat with a seatbelt or secured behind a dog guard. It is also vital that all dogs get the opportunity to exercise on a daily basis.

A comfortable dog bed;
A cozy bed is important for dogs. This should be kept in a quiet, dry, draught-free area. Make sure you choose one that can be cleaned easily and thoroughly, and do this regularly.

Cleaning up after your dog;
Part of providing a suitable environment is making it clean and hygienic. Dog feces can transmit diseases, as well as parasites such as worms. Make sure you clean up after your dog using a plastic bag or ’pooper scooper‘, especially if there are children around. Dog owners and people responsible for dogs have a legal obligation to do this when in a public place, under the Clean Neighborhoods and Environment Act 2005.

BELT UP – Travel safety concerns as dogs roam free in the car.

When it comes to a dog’s safe travel, the responses are not as positive. 19% of owners state that their dog travels on the back seat without a seat belt and 18% that their dog is in the boot without a dog guard.

62% of dog owners ensure their dog sleeps in its own pet bed, but 17% of owners allow their dog to sleep either on their bed or on that of a family member.


When it comes to exercise, results indicate that dog owners are good at keeping their pets fairly active. 75% of dogs get taken for a walk at least once a day and 87% play in the garden daily. A further 69% play with toys daily. 58% of dog owner’s state that three or more exercise activities as well as walking is available to their dog every day – whether this is play in the garden, playing with toys, agility training or swimming.

The ideal diet for your puppy or dog;
Commercial dog food is preferable to a homemade diet. It is not easy to achieve the correct balance of nutrients if you make a dog’s diet yourself. Treats should only be given for training purposes or on a very occasional basis, and on days when a treat is fed, the amount of food given in the dog’s main meal should be reduced. Life stage (i.e. whether puppy, junior, adult or senior) and packet guidelines as well as weight and body shape should be taken into account when choosing what and how much to feed a dog.

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Puppies

When should a puppy start to eat solid food?
Puppies are usually ready to eat solid food when they are about five weeks old.

How often should I feed my puppy?
Initially, puppies need four meals a day but this can be reduced to three a day at about 12 weeks. At six months, they can have two meals a day, which can continue for the rest of their life.

Dogs

What should I feed my dog?
Your dog needs a healthy, balanced diet that meets all their nutritional needs.
Feeding a complete, commercial dog food is normally preferable to a homemade diet. It’s not easy to achieve the correct balance of nutrients if you make your dog’s diet yourself.

Do dogs of different ages need different food?
One of the best ways of making sure you give your dog the necessary nutrients is to feed according to ‘life stage’. This means feeding a different diet depending on whether your dog is a puppy, adult or senior dog, because dogs of different ages have different nutrient requirements. For example, puppies need more calories in their food because they are so energetic. Several leading brands of commercially available dog food offer different foods for different life stages.

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How much food should I give my dog?
Follow the packet feeding guidelines so that you know how much to feed. Weigh the food out to check you’re getting it right. Feeding the right amount of food is important because obesity is the commonest nutritional problem seen by vets and causes health problems such as diabetes, heart disease and arthritis.

How often should I feed my dog?
It’s generally best to feed an adult dog twice a day. Avoid feeding your dog immediately before travelling, to avoid travel sickness, or within an hour before or after vigorous exercise as this can lead to a dangerous condition called ’bloat’.

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What treats can I give my dog?
Most dog foods these days are complete, meaning they contain all the nutrients that a dog needs, in the right amounts. If extra food is given, as treats, your dog must do something with the extra calories. If your dog isn’t being exercised enough, the calories will be turned into fat.

Kittens and Cats;
Kittens and cats, like all animals, need five things to be healthy and happy; these are called the five welfare needs. Under the Animal Welfare Act (2006) all owners need to provide these five things for the pets they keep. The sections below give information on how to meet the five welfare needs for kittens and cats.

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The ideal environment for your kitten or cat;
Cats need somewhere comfortable to sleep and rest undisturbed, as well as constant access to safe hiding places. Cats often feel most secure when they are high up, so they should be given safe access to resting places on top of furniture such as cupboards or shelves. If cats are living together in the same household they must be provided with enough of the things they need (e.g. food and water bowls, litter trays, cat beds etc.).

A general rule is that owners should provide as many of these items as the number of cats, plus one (so a two-cat household should have three litter trays). They should be positioned around the house so that the cats do not have to come in to contact with each other if they do not want to.

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A comfortable place to sleep and rest;

What type of bed does my cat need?
Cats need a cozy bed in a quiet, dry, draught-free area. Some cats prefer soft beds with a roof – especially suitable for a shy cat – whereas others prefer an open basket lined with soft bedding. The bedding should be easily cleaned and washed weekly.

I have more than one cat – how many beds do they need?
If you have more than one cat you will need to provide separate beds for each cat, which are well apart from each other in your house. A good general rule is to provide one more sleeping area than the number of cats – so if you have two cats, provide three beds.

Do cats need access to high places?
Cats feel safest when they are high up, and this gives them a sense of security in their living environment. They should have safe access to places like shelves or tops of cupboards.

Do cats need somewhere to hide?
Cats like places where they can go to hide. If they don’t have anywhere suitable they can become stressed. Ideally they need an enclosed bed or box, or safe access to underneath a chair or bed.

The ideal diet for your kitten or cat;
Cats are true carnivores, meaning they have to eat certain nutrients that are only found in meat or commercial cat food. It is preferable to feed a complete commercial cat food to achieve the correct balance of nutrients. Cats do not need treats and should only be given healthy treats occasionally, if at all, to avoid becoming obese. A cat’s age, weight and shape, alongside packet feeding guidelines and veterinary advice, should be taken into account when deciding how much to feed a cat.

PetAlive Natural Remedies for Pets

Kittens

When should a kitten start to eat solid food?
Kittens start to eat solid foods from about three weeks and are fully weaned at about eight weeks.

How often should I feed my kitten?
At first they need small meals often (about four or five a day) but by about six months, two meals a day are usually fine. This can continue throughout their adult life, depending on your cat’s preference.

 

Cats

What should I feed my cat?
Cats should be fed a healthy balanced diet that meets their nutritional needs. Cats are true carnivores, meaning they have to eat certain nutrients that are only found in meat or commercial cat food. Feeding a complete, commercial cat food is normally preferable to a homemade diet. It’s not easy to achieve the correct balance of nutrients if you make your cat’s diet yourself.

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Do cats of different ages need different food?
One of the best ways to achieve the correct balance of nutrients is to feed according to ‘life stage’. This means feeding a different diet according to whether your cat is a kitten, adult or senior cat. This is because cats of different ages have different nutritional requirements. For example, kittens need more calories in their food because they are so energetic. Several leading brands of commercially available cat food offer different foods for different life stages. Buying vs. making your own is a good way of ensuring your cat gets the right nutrients.

How much food should I give my cat?
Follow the packet feeding guidelines so you know how much to feed. Weigh the food out to check you’re getting it right. Feeding the right amount of food is important because obesity is the commonest nutritional problem seen by vets and causes health problems such as diabetes, heart disease and arthritis.

How often should I feed my cat?
It’s a good idea to weigh out your cat’s food at the start of the day, following the packet feeding guidelines. Then you can put the entire measured amount down at once, give it as several small meals or divide it into a meal for morning and one for evening. It depends on the cat’s preference and your lifestyle but you should try to cater for your cat’s preferences as far as you can.

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What treats can I give my cat?
Most cat foods these days are complete, meaning they contain all the nutrients that a cat needs, in the right amounts. If extra food is given, as treats, your cat must do something with the extra calories. If your cat isn’t exercising enough (which can be a problem with cats kept permanently indoors), the calories will be turned into fat.  Cat obesity is a big problem and causes health problems such as diabetes, arthritis and heart disease.

You can show your affection for your cat in ways other than food. Lots of cats enjoy playing games with their owners, as well as affection. You don’t need to use food to show cats that you love them. If you can’t resist feeding treats once in a while, give a small amount of lean meat. Reduce the amount of food in their main meals that day, so that the overall amount fed stays the same.

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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.

Juice For Life Power Juicers

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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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.

 


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.

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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.


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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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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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