"When we maintain a peaceful state by creating balance in our every day lives, we are more able to tolerate change."

We just "survived" Winter Storm Juno and although some people were affected more than others there were all sorts of emotions flying around.  For many, they were disappointed by the underwhelming storm after the media had suggested we were having a storm of epic proportions!  What do we do when things don't go the way we expect them to?  Do we get disappointed, angry, upset?  Do we appreciate that "things happen for us, not to us?"  Do we see the change in events as a negative or as a positive?  When we maintain a peaceful state by creating balance in our every day lives, we are more able to tolerate change.  What are some ways to achieve a greater level of balance?  First, recognize which areas of your life feel out of balance.  Give yourself what you need to address those areas.  For most of us, there are 5 major areas we need to focus on to achieve more balance in life.  

1. Sleep.
2. Exercise.
3. Eat foods that nourish your body.
4. Journal.
5. Give gratitude.

When I went to see Dr. Klein for health issues dealing with fatigue and stomach issues...

When I went to see Dr. Klein for health issues dealing with fatigue and stomach issues, she put me on a food plan…this required me to eat 5 meals a day, that included, protein, any and all types of vegetables, and grains that included only all types of squashes, yams or sweet potato and quinoa.

So to follow this plan I needed to organized myself and lesson the time to prepare the 5 meals a day program…my idea was to prepare in advance to lesson my time in the kitchen, so after purchasing my vegetables, I would chopped them and place them in food containers, to have them ready and on hand when it was time to eat…

I would wash some of the vegetables before chopping, except broccoli, cauliflower, kale or spinach…those I’d wash before eating, but store in containers as well…So here is a step by step instruction on how to prepare.

First peel carrots then chop however you choose.

Washed and chop Zucchini

We use a veggie wash that’s a mix of vinegar and water

I use green and red peppers to my mix, you can choose whichever vegetables you like…

Preparing broccoli and string beans

The finish product, now when I’m ready to cook I just take what I need.

I do the same with Spinach and Kale…this lasts me about a week.

Cauliflower, Beets, Carrots and Greens in Mate Tea

Cauliflower, Beets, Carrots and Greens in Mate Tea

4 cups water

3 mate tea bags

5 carrots

3 large beets

1 cauliflower

1 handful of the following: kale, beet greens, swiss chard

Boil water with tea bags until the tea has extracted.  Remove tea bags and add all vegetables to liquid.  Simmer until vegetables are tender.

Serve with a mixed green salad topped with avocado and green sauce.

Sweet Potato and Lentil Stew

Sweet Potato Lentil Stew center stage
served with Steamed vegetables and Salad topped with Green Sauce

Purification Approved

Sweet Potato and

Lentil Stew

1 tbsp olive oil

10 scallions

6 stalks celery

2 medium sweet potatoes or yams diced

1 tsp paprika

½ tsp nutmeg

½ tsp cumin

¼ tsp cinnamon

2 cups dry organic lentils

4 cups water

In a large pot on medium heat sauté onions, celery, sweet potatoes and spices in olive oil until tender on low heat.  Add lentils and water and stir to combine ingredients.  Bring to a boil and then reduce heat to low and simmer for about 25 minutes or until sweet potatoes and lentils are soft and liquid has been absorbed.

Whole Roasted Beets with Green Sauce

Roasted Beets over Sauteed Beet Greens

topped with Green Sauce

 

Wash beets and trim greens.

Arrange beets on a baking dish and drizzle with grape seed oil and sprinkle your favorite herbs. 

Bake at 400 degrees for about 1 hour.

 

While the beets are roasting saute beet greens, scallions and shreaded carrots and cook until tender.

assemble roasted beets ontop of sautee and top with green sauce and ENJOY!!

 

 

Vitamin D and Diabetes

Researchers from Tufts Medical Center and Carney Hospital in Massachusetts report that people with the highest blood levels of vitamin D (greater than 25 ng/ml) have a 43% lower risk of developing type 2 diabetes that people with the lowest blood levels (less than 14 ng/ml).  Get your vitamin D levels checked by your Doctor!

Mitri J, Muraru M, Pittas A, Vitamin D and type 2 diabetes: a systematic review, European Journal of Clinical Nutrition, Published Online ahead of print, doi: 10.1038/ejcn.2011.118

Day 4-6- ACV

As the days go on I find that my energy has been steady, mental clarity is sharp and I have not felt too "full" after eating.  I have steadily had one cup of water with two tspn of ACV upon awaking and another mid afternoon.  When I find myself out for the day, I prepare my drink and bring it with me.  Turns out to be a great "pick me up".