3 Ways to Get More Nutrients From Your Smoothies- recipe included!

Morning rituals are important, and for me, making smoothies is my thing.  Not only are smoothies convenient, but they contain tons of nutrients, depending on what ingredients you use.  Moreover, it’s easier for our bodies to digest foods that are in a more broken down form (which is why it’s important to chew your food).  When you blend your food, the cell walls of the food is broken down to a point where you can extract more nutrients and allow the body to absorb more of these nutrients. While juicing your food has become very popular, juices can have high sugar content and do not contain the pulp. With smoothies, the entire fruit or vegetable is blended in, which I like because you get more fiber and antioxidants from the pulp.  Other reasons to blend are that it allows for slower sugar absorption, a blender is easier to clean that a juicer, and overall I feel like you can do so much more with a blender than a juicer.  That being said, you can absolutely switch it up between juices and smoothies; both have their benefits.  Whenever possible, make sure to use organic produce, although you can get away with buying these “Clean 15” non-organic.

Leafy Greens

I put all types of things in my blender.  Spinach, romaine, and kale are a few of my favorite leafy greens to use because they don’t really stand out in the smoothie. Who wants to feel like they’re drinking spinach?  Ick, not even me.  Unfortunately, I’ve found out from my clients that not all blenders can successfully blend leafy greens.  Experiment with your blender at home.  At least with my Vitamix, there does seem to be an order in which you should put ingredients in your blender.  Start with your base liquid (I use purified water, hemp milk, coconut milk, or unsweetened almond milk), then put in the leafy greens, followed by fruit and lastly ice or frozen goods.  If I’m making two servings of smoothie, I generally put in one big handful of each type of leafy green.

Citrus Peels

Lemon has always been a staple of my smoothies, but recently I experimented by including the lemon peel.  The peel actually contains 5-10 times more nutrients than lemon juice and adds an extra punch to the drink. For example, one tablespoon of lemon peel contains double the amount of vitamin C and triple the amount of fiber than one wedge of lemon without the peel, according to the USDA database (Reboot With Joe). Once I experienced a smoothie with lemon peel, I started adding peels from other types of citrus (blood oranges and oranges, to be specific).  I highly recommend!  I don’t use the entire peel, maybe just a quarter from each type of citrus.  Upon further research, I’ve also learned the peels contain an antioxidant called Naringin that’s powerful in fighting cancer.

Brown Bananas

Ripened bananas have higher levels of antioxidants and cancer-fighting properties.  I’ve never been a fan of eating brown bananas since they’re a little softer than a yellow banana, but in a smoothie, the taste and texture are not distinguishable.  If you are diabetic or pre-diabetic, you actually should eat your bananas while the peel is still green, but if you aren’t diabetic, then “the more dark patches a banana has, the higher its immunity enhancement quality will be” (One Green Planet).

 

Morning Citrus Smoothie

-1.5 cups purified water, unsweetened almond milk, or hemp milk

-1 handful spinach

-1/2 organic green apple

-1/2 organic blood orange (leave peel on)

-1/2 organic lemon (leave peel on)

*If you don’t have organic citrus, make sure you wash the peel before adding it to your smoothie.

-1 ripened banana

-1 scoop unflavored protein powder (optional)

 

  1.  Add ingredients to your blender in the order listed above, making sure to blend gradually unless you know your blender can handle everything at once.  Add more liquid if the smoothie is too thick.
  2. Pour and drink immediately.  Enjoy!

 

 

Beat PMS Symptoms Naturally

I’ve received several requests now for a post on PMS and how to naturally deal with unwelcomed period bullshit.  You know, the bloating, the unhealthy cravings, the cramps, the mood swings… It can be a total downer, although I’ve learned to view my period as a cleansing process for the body to make the whole situation a more pleasant experience.  A positive attitude is everything in life, but sometimes you also need a little help to minimize symptoms.  Here are some of my top recommendations for reducing PMS discomfort:

Diet

When I was younger, a friend and I used to have a “fuck you, period!” ritual every month where we’d pig out on burgers, chili cheese fries and milkshakes at a local diner.  Why is it that when we get our periods we often crave the foods that feel good in the moment, but actually make our symptoms worse?

It wasn’t until I replaced the crap for nutritious, wholesome, REAL food that I really noticed a big reduction in my PMS symptoms.  Eating nutritious foods rich in vitamins, minerals, and antioxidants is what the body thrives on, especially during that time of the month.  Fill up on alkalizing foods like leafy green vegetables and fruit, healthy fats high in omega-3s like salmon, nuts or chia seeds, and unprocessed whole grains, like quinoa or rice.  Eating foods rich in potassium, calcium, and magnesium will help reduce cramps, so eat bananas, dark chocolate (the darker the better), and spinach.  If you’re craving meat, eat some red meat (preferably grass-fed organic).  It’ll help restore depleted iron levels. Feeling bloated?  Drink plenty of water, but also eat foods that are natural diuretics (aka, foods that make you pee more).   Parsley, pineapple, lemon, celery, ginger, cabbage, and apple cider vinegar are all examples. I like to start the morning off with my Daily Green Smoothie which is packed full of nutrients and will typically drink warm lemon water with ginger throughout the day.

Light Exercise

While some people feel like being sedentary during their periods, I’ve found that light exercise can be quite beneficial.  Exercise helps reduce stress and when I’m feeling depressed and irritable, exercise makes me feel relaxed.  Try exercises like walking, running, swimming, biking, or some gentle yoga poses like these ones here:

Essential Oils

Aromatherapy  has been used for many thousands of years as a way to lower stress levels, relieve pain, improve mood, and suppress cravings and nausea. Essential oils have even been demonstrated in lab studies to kill flu, E. coli, and cancer cells (source: Women’s Health Magazine, Cancer Tutor).  Different oils initiate different responses in the brain, which in turn, directs your nervous system to say, “relax” or “spring into action.” During or before menstruation, I recommend clary sage, lavender, chamomile, ylang-ylang, grapefruit, jasmine, or cedarwood to ease symptoms and lift your mood.  I personally like to mix a couple drops of oil with some coconut oil and rub it on my stomach if I’m experiencing discomfort.

Cannabis

Finally, more people are publicly acknowledging the wide-ranging medicinal benefits of the cannabis plant.  For period-related struggles, cannabis can be amazing, and a great alternative to pharmaceutical pain medications that may be harsher on the body. Cannabis rich in the compound CBD is gaining popularity due to its ability to greatly (and in most cases relatively instantly) reduce pain and inflammation while lifting your mood.   In fact, Queen Victoria, as well as many other recognizable, historical women, used CBD-rich cannabis in the 19th century to reduce her menstrual cramps (source: Project CBD).  CBD differs from THC-rich cannabis in that CBD-rich cannabis has little to no psychoactive effects or the “high” most people associate with cannabis.  It’s for this reason that strains high in CBD make it a premier choice for many users.

Remember to Breathe

This tip is for everyone, but especially for those women who get anxious, crampy, depressed, or tired during their periods.  So much can be controlled not only by the brain but by the breath.  Start by taking deep, even breaths in through your nose and out through your mouth.  If you can, incorporate some of the yoga poses from above.  Focus on your breath and remind yourself that everything will be ok!

 

Have comments, questions or suggestions?  Have additional methods for relieving cramps or PMS symptoms? Leave a message below, or reach me through my website.

Thanks for reading!

Nourishing Beef Bone Broth

You can roll your eyes at the bone broth trend all you want, but the truth is, there’s a reason bone broth restaurants are popping up in major cities and making headlines. While I enjoy bone broth, it feels silly paying $5 for a cup of straight broth, and truth told, with this recipe I can make it better myself at home (and it’s not hard!).

Why drink bone broth?

Bone broth is essentially an anti-aging tonic.  It’s full of pure nutrients and minerals straight from the bones of animals, like chickens, beef, pork, turkey, or lamb, simmered for hours with water and roasted vegetables.  Unlike regular broth which is made with just the bones of animals, bone broth usually calls for some meat on the bones during the cooking process. Grandmothers have been making it for ages, swearing that its healing properties aid the body’s immune system and gut, alleviate inflammation and joint pain, and make skin soft and hair shiny. It makes perfect sense considering bone broth is rich in many important nutrients including phosphorus, potassium, magnesium, protein, collagen, gelatin and glycine.  Drink it regularly to aid your body in good health!

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Making bone broth is easy enough. It’s recommended to use a mix of bones with and without meat, and choose bones from organically-raised animals only.  You don’t want to extract any potentially harmful additives that could’ve been given to the animals. Same goes for the rest of the ingredients in the broth.  This recipe is for beef bone broth, but you’d essentially do the same thing with this recipe as you’d do if you were using bones from a different animal.  If you so desire, which I highly recommend, you can add your favorite herbs or spices to the broth too to make it more flavorful.

Ingredients

-4 bones beef bones (aim for a mix of bones, some with a little meat and some without)

-1 yellow onion, quartered

-1 leek, chopped

-2 medium carrots, chopped

-2 celery stocks, chopped

-4 cloves garlic, halved lengthwise

-2 bay leaves

-2 tablespoons peppercorns

-1 tablespoon pink Himalayan sea salt or regular sea salt

-1 tablespoon apple cider vinegar

 

Instructions

1- Preheat oven to 450 degrees F.  Place chopped onion, leek, carrots, celery and garlic into a roasting pan along with the beef bones.  Roast for 15 minutes, take out and toss the veggies, then roast for another 15 minutes. Turn oven off.

2- Fill a large stockpot with about 12 cups of water (preferably filtered) and add the bay leaves, peppercorns, salt, apple cider vinegar, and roasted vegetables and bones with any juices and scrapings from the roasting pan.  Add more water to the pot if the water doesn’t cover the bones all the way. Optional- add herbs or spices.  I added a mix of Italian herbs.

3- Cover the pot and bring to a gentle boil.  Reduce heat to simmer, and cook with the lid ajar slightly. Simmer for at least eight hours and up to 24 hours, occasionally skimming the foam and excess fat from the top with a spoon or lettuce leaf, if you have one. The longer you let the broth sit, the more flavorful it will be.

*Note- do not leave the house with the stove on or leave it on overnight while you sleep. You can always continue to simmer it the next day.

4- Remove the pot from the heat and let it cool slightly.  Discard the bones and vegetables by straining the broth with a fine-mesh sieve into a large container. I then transferred the broth to a glass mason jar and made sure to skim the rest of the fat off the top.

Store the broth in the fridge for up to five days and up to six months in the freezer.

Cheers to good health!

 

 

 

 

 

My Daily Green Smoothie Recipe

I’ve been a longtime fan of morning smoothies, but I’ve recently discovered a new smoothie that has instantly become my morning addiction. I drink it every day and enjoy the process of making it in the morning before my workouts. This green smoothie works wonders for the body and mind and is packed with nutrition. It has protein, fiber, important vitamins and everything you need to look and feel your best. After just a week of drinking it, I noticed improvements in my skin and energy levels. My digestion improved too, and I started having less unhealthy food cravings. 

Remember, everything in the body is connected. Your gut, colon, and brain all effect each other, so if you feed yourself nutritious foods your gut will be healthy, which also means a healthy colon and brain (aka, better digestion and prevention from illness). Please feed yourself good foods, like this smoothie, and your whole body will thank you!

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I like to switch it up slightly, but I typically add the following foods to my daily green smoothie: purified water, banana, green apple, green pear, celery, romaine, spinach, kale, lemon, chia seeds, hemp seeds and bee pollen.

Dark leafy greens, like spinach, kale and romaine, are a good source of protein, as are chia seeds, hemp seeds, and bee pollen. You could absolutely add in different greens or fruits, or even add fresh herbs like cilantro or parsley. To make things easier with this smoothie, you can also make some extra and store it in a glass container in the freezer for later use. Otherwise, this smoothie will last covered in the fridge for two days.

The other thing I like about adding greens to my smoothie is that you get the most from your greens this way. Normally, aside from not eating enough vegetables during the week, most people don’t chew their food enough, which means they don’t absorb maximum nutrients. The nutrients in the vegetables are stored in the cell walls of the plant cell, so the blender will do a more efficient job of breaking these down. A Vitamix or powerful blender will really be best for making this smoothie smooth and creamy like it should be.

I encourage you to drink this smoothie and make it part of your morning routine!

Ingredients (makes 1-2 glasses)

– 1 1/2 cup cold, purified water

-1 banana

-1/2 green apple

-1/2 green pear

-1-2 celery stalks

-2 handfuls spinach

-1 handful romaine

-1 handful kale

-a squeeze of lemon

*optional: handful chia seeds, hemp seeds, bee pollen, or any other favorite superfood, herb, or protein powder

*For a smoothie with less sugar, remove the banana and pear, and just use the green apple.

Instructions

1- Pour water into the blender, followed by the spinach, romaine and kale. Blend until smooth.

2- Add the celery, pear and apple. Blend.

3- Add the banana and lemon. You can also throw in any optional seeds or foods, then do a final blend. Enjoy!

 

 

5 Cooking Tips For the Novice Chef

I am a self-proclaimed, self-taught chef. Six years ago there were about three things I could do in the kitchen: pour myself cereal, cook instant mac and cheese, and make a salad. It really wasn’t until I started dating my boyfriend back in college that I decided I needed to add some dishes to my repertoire. It all started one summer, the summer I fell in love, that I started whipping up pesto pasta with spicy sausages. Literally I made this about 10 times in just a couple weeks, eagerly trying to perfect this relatively simple dish. When Ed and I look back at that summer we refer to it as the summer of pesto pasta. I overdid it, but I wanted to teach myself to cook and to cook well.

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Now I can cook other stuff!

For the novice, or possibly even the more experienced chef, I’d like to share some tips I picked up along the last six years that have advanced my cooking and overall attitude towards being in the kitchen. Just remember, cooking takes time and lots of patience, so don’t be afraid to make mistakes. I’ve certainly messed up my fair share of dishes, but those mistakes were valuable in helping me improve.

1- Know when to salt. Depending on what you’re preparing there is a proper time to salt. For pasta, rice, and meat, salt before cooking to boost flavor. Aka, for the pasta and rice, toss in salt before bringing the water to a boil. Mushrooms and beans should take salt at the end of the cooking process. For onions, it is a matter of preference. If you enjoy your onions browned and caramelized, add salt at the end of cooking. Conversely, if you like your onions soft and translucent, add salt earlier on (Source: Organic Authority).

2- Use the healthiest pans out there. I grew up using teflon pans because they were so easy to clean, however, I’ve since learned that teflon is some of the worst cookware out there. It releases toxic chemicals into the food and air when you cook, especially if you scratch it, so why not avoid that and use better pots and pans?  Avoid teflon, aluminum and copper, and use cast iron, stainless steel, or enamel. I am a huge advocate of cast iron. Not only does it add iron to your diet when you cook with it and heat food faster, but I also personally think it makes food taste exceptionally good. Especially fried eggs (I love eggs!). The best fried eggs can be made in cast iron by frying it with a little oil, then steaming it by adding a tiny bit of water and covering it with a lid for a couple minutes. You’re welcome.

13.25 Inch Cast Iron Skillet

I like cast iron cookware by Lodge

3- Use a variety of cooking methods. Steam, sauté, sear, boil, roast, bake, raw… there are so many ways to enjoy your food. Switch up the way you prepare your meals, because cooking tends to reduce the vitamin content of the food, since some vitamins are sensitive to heat, water and air.Try eating your vegetables raw, especially in the hot, summer months.

4- Use your microwave minimally. Of course using a microwave is convenient, but using a microwave isn’t the healthiest. Not only does the radiation from microwaving change the molecules in our food and substantially reduce the nutrients, it can also release toxins if using plastic to reheat your food. It’s actually been found that cooking vegetables in a microwave reduces the number of nutrients by 97% (source: Natural News). I know, I can be lazy too, but try reheating your meals at a low temperature in the oven or on the stove top, or at least use glass containers or microwave-safe dishes if you need to microwave.

jennifer lawrence fire american hustle microwave

5- Prep all your food when you get home from grocery shopping. This sounds like a pain, but it actually will save you time and effort during the week. I like to salt and pepper my meat before I put it away in the fridge or freezer, wash and chop all my fruits and veggies, and maybe make a pot of whole grains to last me a few days. This way I can reach in the fridge and grab pre-made or pre-prepped items without having to always pull out the cutting board. This also saves on clean up time!lemons

 

Have additional tips for the novice chef?  I’d love to hear them! Want more tips and health info? Subscribe to my newsletters!

How Kombucha Saved My Health

For me, kombucha was love at first sip.  It continues to blow my mind that a carbonated beverage is responsible for correcting years of my digestive and energy problems. By now you’ve probably seen a kombucha bottle at your local grocer and maybe you’ve tried it and maybe you’re scared to try it. Yes, there are living cultures in your drink, but don’t be afraid.  These lovely little creatures, aka, symbiotic colony of bacteria and yeast (SCOBY), are responsible for fermenting tea into ‘buch. It’s pretty crazy too, because SCOBYs can live for years.  My SCOBY was passed onto me by someone who acquired hers in the early ’90s.  Kombucha starts off as tea with sugar, and the SCOBY lives off the sugar during the fermentation process. Don’t worry about the high sugar content at the beginning of the process. The sugar that goes into the drink at the beginning of the process is intended for that SCOBY to eat and break down into vitamins, minerals, enzymes and organic-acids.  Some of the main vitamins to expect from your kombucha are vitamin B and vitamin C, but basically, the kombucha culture is a health powerhouse in your kitchen.

Me and my baby SCOBY getting ready to make a new batch of 'buch.

Me and my baby SCOBY getting ready to make a new batch of ‘buch.

A Little History of Kombucha

The origins of kombucha are unknown, although it’s believed that the health drink started in Asia.  A Korean physician named Kombu was said to have treated the Emperor Inyko with the drink, which is why the drink is called “kombucha.”  After this, the drink allegedly made its way through the Silk Road, and ended up in households in Europe.  The drink made a disappearance though during WWII, since there was a sugar ration, so the ingredients to make the drink were hard to come by.  Apparently it wasn’t until the ’90s that kombucha started to make its comeback.

Kombucha and Its Health Benefits

My clients come to me with digestive troubles, unmanageable stress, insomnia, yeast infections, leaky gut, low energy, depression, weight problems, or in need or a good liver or kidney cleanse. 9 times out of 10 I prescribe kombucha to my clients, and I’d say 100% of the time my clients report back with amazing results.  There isn’t a ton of medical research on kombucha, but it’s been used for centuries to heal, and I’ve even experienced for myself the power of the ‘buch.  Other illnesses or problems that kombucha is said to help with are allergies, cancer, metabolic disorders, candida, hypertension, HIV, chronic fatigue and arthritis, though this is mostly from experimental evidence from people who’ve been drinking kombucha for awhile.

Kombucha is also a probiotic. Probiotics come in a variety of food or supplement forms, but drinking kombucha has become slightly religious for me. Probiotics add healthy bacteria to our gut, which is why it’s helpful with alleviating so many health problems.  Many of us unknowingly suffer from gut and digestive problems because of all the stresses on our body.  Stress from unhealthy foods, from toxins in our environment, from being overworked and exhausted, etc, all harm our health and the way things function inside us.  If you’ve ever taken an antibiotic without taking an accompanying probiotic, there’s a very good chance your insides are wiped clean of much of the healthy bacteria that’s essential for our health.  Taking probiotics will add back healthy bacteria.

My favorite brand and flavor of kombucha.

My favorite brand and flavor of kombucha.

Kombucha and YOU

Do you have a personal success story with kombucha?  Do you have questions about how kombucha or probiotics might help improve your health?  If so, then please email me at jessicakhealth@gmail.com or reach me through my website, www.jkhealthcoach.com.

Face Mapping: Let Your Skin Be Your Guide to Health

Our skin is a reflection of our inner body’s health, according to Ayurvedic tradition.  Ayurveda, “the science of life,” is a 5000-year-old form of natural healing started in India that focuses largely on maintaining balance. By looking specifically at the face, you are able to learn a lot about what might be going on inside of your body, and what might be out of balance in your life.
Face Mapping

1. Forehead

Possibly means: gallbladder and liver issues

The forehead, according to Ayurvedic practices, relates to the nervous system and digestive system.  This means that stress and internal stagnation could be the cause of the breakout here.  Find ways to reduce stress, like yoga or meditation, and reduce the amount of processed foods and unhealthy fats in your diet.

2. Left Eyebrow

Possibly means: repressing emotions in the spleen.

If you have a line on the left side, this could mean you have emotions pent up in the spleen.

3. Right Eyebrow

Possibly means: repressing emotions in the liver.

Cut out the alcohol, processed foods, and sugar.  Drink more water and add lemon to your water to rid the liver of toxins.  Get plenty of sleep and get in light exercise.

4 & 5. Eyes

Possibly means: impaired kidney function, dehydration

The skin around the eyes is typically connected to the health of the kidneys,  Signs like dark circles under the eyes often signals dehydration.  Small irises can tell you that you may have joint problems. If you have a yellowish color in the eyes, then this may be an indication of a weak liver.

6. Cheek

Possibly means: slow metabolism, low absorption of nutrients, lung issues.

The upper cheeks are related to the lungs.  Air pollution can contribute to this, or pressing your face up against a cell phone or dirty pillowcase. The lower cheeks typically mean problems with dental hygiene.

7. Nose

Possibly means: blood and heart issues.

Your nose is connected to your heart.  Swelling of the nose can mean high blood pressure.  Eat well to remedy this. Cut out sugar and processed foods, reduce spicy foods, caffeine and alcohol, lower salt intake, and eat plenty of fresh fruits and vegetables.

8. Lower Lip

Possibly means: intestines, digestion.

The lower lip is linked to the intestines.  Cut back on dairy products and oily meals and eat a diet consisting of lots of fruits and vegetables to keep digestion running smoothly and prevent blemishes.

9. Tongue

Possibly means: toxin buildup, lung issues.

We can learn a lot about our health by looking at the tongue.  White residue on the back of the tongue could mean it’s time for a detox, since this signals a buildup of toxins.  Abrasions or frothiness along the edges of the tongue could mean issues with the lungs, so implement regular aerobic exercise and meditation.  Uneven or ridged outer edges of the tongue often means that nutrients aren’t being absorbed properly into the blood stream.  Implement a diet of whole foods high in vitamins, iron, and folic acid, and steer clear of processed foods.

10. Chin

Possibly means: hormonal imbalance.

Stress and hormonal imbalances can be seen on the chin.  Expect to breakout around your menstrual cycle.  Get plenty of sleep, reduce stress, drink plenty of water, and eat lots of vegetables, especially the leafy green ones.

What’s the lesson here for perfect skin?  Drink lots of water, get plenty of sleep, eat whole foods, especially lots of vitamin-rich vegetables, make time for meditation or stress-relieving activities, and exercise.

Sources: MindBodyGreen, Into The Gloss

Red Cabbage Sauerkraut

If you are new to fermenting just like me, then red cabbage sauerkraut is a great place to start.

unnamed-6Why eat red cabbage?  Flavanoids, which give the cabbage its awesome color, and sulfur compounds, which give the vegetable it’s sharp taste, are both cancer-preventatives. Cabbage is also packed with fiber and a variety of vitamins and minerals, including Vitamin C and Vitamin K. When eaten as raw sauerkraut, the cabbage becomes a fantastic source of probiotics, which aid in gut health and contribute to a healthy immune system.

Making the sauerkraut was simple.  All you need is the head of red cabbage, sea salt, a bowl, and a mason jar or some container with a tight-fitting lid.  If you don’t have a lid then use Saran Wrap with a rubber band.

Ingredients:

1. red cabbage

2. sea salt – 1 tablespoon

Instructions:

1. Remove the outer leaves of the cabbage, but save one or two leaves for later use.

2. Cut the cabbage in quarters.  Thinly slice the cabbage or grate with a food processor or box grater.  You can include the core, if you’d prefer.

unnamed-73. Place the shredded cabbage in a bowl and sprinkle 1 tablespoon salt over it.  Massage the salt into the cabbage using your (clean) hands.  It will begin to soften and release juices creating its own brine.

IMG_48834.  Pour the cabbage with its juices into your jar.  Press the cabbage down with your fist or a “kraut pounder” until it’s submerged in its own juices.  I used a wooden spoon because my fist couldn’t fit in the jar.

5. Take the reserved outer leaf and use it to cover the kraut in the jar.  The leaf should be slightly submerged in the juices, but should form a lid of the kraut.

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6. Cover your jar tightly and let it sit in and ferment at room temperature for 3 days, or until it smells ready.

Enjoy on top of tacos, brisket, sandwiches, or with chopped apples for a delicious salad.

Sources: SFGate.com, RealFoodKosher.com

Zucchini Fritters

Looking for a fast, delicious way to prepare zucchini?  Then try some zucchini fritters!

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All you need is a skillet, a clean dish towel or cheese cloth, a food processor or box grater.  There aren’t too many ingredients, so this can definitely be a budget-friendly meal.

Serves 1-2 people

Ingredients:

-2 medium-sized zucchini, grated (using box grater or a food processor)

-1/4 cup flour (use coconut flour for a gluten-free version)

-2 cloves garlic, minced

-1/4 cup grated parmesan cheese

-1 large egg, beaten

-salt and pepper

-2 tablespoons EVOO (extra virgin olive oil)

Optional:

-1-2 avocado

-hot sauce

Instructions

1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.

2. Using a clean dish towel or cheese cloth, drain zucchini completely.

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Squeeze cloth to remove excess water from the zucchini.

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Come on, SQUEEZE!  (Look at that concentration!)

3. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.

4. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

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5. Smash the avocado in a bowl using a mallet or spoon.  Scoop the avocado onto the zucchini fritters and add hot sauce to your liking.  Serve immediately and enjoy!

Original Recipe: damndelicious.net

All Hail Kale

kale-heartProbably five years ago or so, I don’t believe I had ever heard of kale.  It seems like the green, leafy vegetable blew up to celebrity status overnight, suddenly becoming the most talked about superfood.  This vegetable has become one of my personal favorites and with any vegetable, if you know how to prepare it right, it can be delicious.

Buying vegetables, whether it’s kale or other green vegetables like cabbage, broccoli, spinach, etc, is cost effective and leaves less of a carbon footprint.  While animal agriculture has many implications like land degradation and reduction of biodiversity, vegetables have a very low environmental impact and be grown in most climates.

Kale, because of it’s high nutrient value, is a good option to replace our society’s high meat consumption.  I’m not saying cut meat out entirely, but I think people can certainly add in more vegetables to crowd out large portions of meat.  Everybody’s body is different, but vegetables are an important part of our diet, and lots of us don’t get the correct amount of vegetable servings in our diet.  Here are some reasons kale is one of my favorite vegetables:skinny-bitch3

Anti- Inflammatory

Dark leafy greens are an important source in reducing inflammation in the body.  Vitamin A, selenium, and beta-cryptoxanthin are some of the few anti-inflammatory agents found in vegetables.

Fiber

Our ancestors had way more fiber in their diets than we do today.  Fruits and vegetables are a fantastic source of fiber, especially kale, broccoli, carrots, asparagus, Brussels sprouts, and avocado.  Fiber maintains bowel regularity and prevents the risk of health problems.

Iron 

Some people believe that it’s difficult to get healthy amounts of iron in our diet if a person doesn’t eat meat.  This simply isn’t true.  In actuality, some vegetables contain higher levels of iron than animals foods, especially vegetables like Swiss chard, soybeans, lentils, spinach, and turnip greens.

Calcium

Milk is believed by many to be the greatest source of calcium, however, vegetables have high calcium amounts that’ll keep our bodies strong.  That being said, don’t rely solely on vegetables as a source of calcium, because it’s harder for our bodies to absorb calcium from vegetables.  Kale, collards, cabbage, arugula, and bok choy are some examples of vegetables containing lots of calcium.

Healthy Fats

As I’ve written about before, getting healthy fats in our diet is very important, and there is a distinction between good and bad fat.  Omega fatty acids are necessary to our diet.  Lots of people take fish oil capsules, but kale actually contains both omega-3 fatty acids and omega-6 fatty acids.