Tag Archives: Vegetables

Improving My Health One Day At A Time

I try to eat healthy, but I realize that my efforts are not always enough to meet what my body needs.  The whole spectrum of nutrients our bodies need is quite mind boggling.  There are macro-nutrients and micro-nutrients that our bodies depend on for sustenance and healing.  Many of these nutrients have a specific function in the body, and if we don’t consume them, our bodies suffer sooner or later.

Some of the nutrients we need, we are able to get from the food we eat, and other nutrients we need are made by enzymes and probiotics within our system as they break apart what we’ve eaten and reformulate these ingredients into additional essential nutrients and co-factors.  Our bodies are like small factories.  As long as we give it the right building blocks, it can extract what is needed and it can also make some of the things we need that might be in a different form than what we are consuming by recombining the basic ingredients.  Some B vitamins are like this for example, some we are able to get from food, and for others if given the right building blocks, there are bacteria in our gut that can manufacture some of the B vitamins and D vitamin co-factors that are a requirement for life.

However, most people don’t get enough of what they need from regular foods anymore.  Soils are depleted and are not allowed to rest and recover and renew with organic matter to replenish the nutrients between seasons of crops.  Instead, artificial nutrients are sprayed onto the soil and/or plants and production continues to keep on producing and cut costs.  The result is plants that lack quality and nutrition.

In my own life, not all of my younger years were the greatest nutritionally. I started getting serious about what I put into my body when I was about 27 or so.  I started drinking raw milk, raising most of our foods, and taking food based supplements.  I finally became pregnant when I was almost 30 after several years of trying and hoping and praying to have a child.  I know prayer and changing the foods I was eating had a big impact on our ability to conceive. I realized right away, that building babies in the womb, and later nursing on demand and lack of sleep when you have young children, takes a lot of nutrients and energy from momma.  Overtime, my body became depleted of nutrients and just like the land that produces crops, I needed to renew my body with a layer of organic materials and rest.

A few of the ways I have found to add in extra nutrition into my body and my family is to add additional fruits and vegetables, either chopped very small so they are not noticed, or blended into a paste to mix in a recipe or into a smoothie, or dried and ground into a powder and put these into things we already eat. For example, into our chili, I add extra things like diced zucchini and spinach, and because of the spices, chili sauce and texture of the beans, you don’t even notice the hidden veggies.  When I make cookies and cakes, sometimes I grate carrots or use pumpkin puree to enhance the nutrition.  We also enjoy making smoothies.  The kids don’t even realize their smoothies are packed with fruits and veggies that often they would eat if put on a plate in front of them.  But hidden in other foods they enjoy, they consume these extra nutrients without any stress or fuss.

Adding the dried powders from fruits and veggies may be the most significant thing I am doing to bring change and healing to myself and family.   There are so many benefits to including this in our meals.  The boost it gives my food helps renew and rebuild my body from the inside out. It boosts my immune system.  This also seems to help me age more gracefully because raw phyto-nutrients heal the body, reduce oxidation, improve cardiovascular wellness, reduce inflammation in the blood stream and through-out the body, rebuilds the blood stream, repairs DNA, and protects it from breaking.

Father God created fruits and vegetables as multipurpose use for the body to work as food and medicine, as a method sustenance, disease prevention, healing intervention, and rebuilding. No one knows our bodies better than our creator.

I really enjoy listening to “experts” who look to Father God and use the natural foods and plants he created for achieving health and wellness.  Dr. Sears is one of those experts.  Dr. Axe and Jordan Rubin are a couple more who are terrific too.

Jordan Rubin recommends 3 things to consider when choosing what foods to eat:

  1. Eat only what God created for food.
  2. Eat food in a form that is healthy for the body.
  3. Don’t make any food or drink your idol.

In this video clip, Dr. Axe and Jordan Rubin team up to help you improve digestion of your foods, and offer 9 suggestions to help you maximize the nutrients from what you are eating.

In this video, Dr. Sears recommends adding powdered fruits and vegetables to your diet for better health.  He also recommends that each person do the research on anything you put into your body, as well as asking 2 specific questions before taking any nutritional supplement:

  1. Is there solid science that proves it gets into the blood stream?
  2. Is there solid science that it is effective and provides positive healthy change once it gets into the blood steam?

I hope to improve my health one day at a time, one simple step at a time, as my family and I get back to basics of wholesome foods and biblical principles of living.

Be blessed!

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Garden Update February Through May 2017

I can’t believe how fast this summer is going by.  I wanted to share some pictures with you of how our little garden project turned out.

February 2017

Construction of Garden Bed A

 

March 2017

Garden Bed A. Planning to use a square foot gardening method in this bed.

Planting Romaine Lettuce in aquaponics barrel from heads regrown into plants in windowsill. Harvested the lettuce several times from windowsill during the winter.

April 5, 2017

Romaine Lettuce In Aquaponics Barrel

These lettuce heads are regrowing after harvest from store bought lettuce.

They send out new roots and will continue to reproduce for several more harvests.

Romaine Lettuce in Aquaponics Barrel

Garden Bed A

Garden Bed A: Leaf Lettuce seedlings have sprouted.

April 10, 2017

Potato Bins Construction

Potato Bins: Planting Sprouted Potatoes

April 17, 2017

Garden Bed A

Green Onion Tops from Red and Yellow Onions

Garden Bed A: Spinach, Beets, Basil, Lavender, Marjoram, Cucumber

Cucumber

Planting Marigolds and Petunias and a few little decorations in Garden Bed A

Petunias in Barrel Planters

Garden Bed A: Petunias

Garden Bed B: Construction & Potato Bins Construction

April 23, 2017

Lots of rainy days.

April 29, 2017

Leaf lettuce

Radish

Beets

Spinach

 

May 20,  2017

 

Garden Bed A

Starting seeds in milk jugs.

Hanging basket with leaf lettuce after two harvests.

Garden Bed B

Garden Bed B

Potato Bins: They are really growing fast!  We layer them with additional straw and dirt about every week or so.  

The potato plants keep growing up through the additional straw and are almost grown above the top of the bin.

 

Aquaponics Barrel still producing Romaine lettuce after 4 harvests. Now added sweet potato starts too.

Harvesting leaf lettuce cuttings from hanging basket.

Romaine Lettuce from barrel, leaf lettuce from basket, beet tops from garden bed A.

Lunch main salad with romaine and leaf lettuces, green onion, and radishes.

Dinner side salad with turkey bacon.

May 30, 2017

Garden Bed A

Garden Bed A

Garden Bed A: Green Onion

Garden Bed A: Spinach & Beets

Garden Bed A: Potatoes

Garden Bed A: Cucumbers

Daily Lunch Harvest

Garden Bed A: daily harvest of green onion, beet tops, spinach, and leaf lettuce.

June 2017

It is getting hot outside!  Thankfully we had a lot of rain and that is helping to keep the plants alive.  The rain has made it difficult to weed the garden beds as they are in a constant state of mud.  Some of the plants and blossoms are beat down and blossom petals have been knocked off.  But is a blessing they are well watered and will bloom again.

I will post June’s Garden update in a future post.  I hope you enjoyed watching our garden grow.

 

 

 

 

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World Naked Gardening Day

Are you saving some time to work in your birthday suit in the garden today? Ok, ok, I really don’t want to know!  Feel free to keep it between yourself and the neighbors if you choose to join in.  The point is there are some health benefits (as well as a few potential risks) to celebrating this strange world wide holiday.

I need to locate the shovel…and a loin cloth…and get outside…look out world…my garden is getting a bare naked makeover!

On second thought…I don’t own a loin cloth.

Garden Naked Holiday

Did you know the first Saturday in May is WORLD Naked Gardening Day?

I sure didn’t.

Did you know that “gardening naked has its risks”? I hadn’t thought of that either.

Looks like there will be a whole lot of people across the world in their birthday suits planting their gardens today.

Better get out the all natural sunscreen, your going to need a lot of it!

You can check it out for yourself, and feel free to celebrate it in your own back yard,  READ THE FULL STORY and see for yourself, this holiday is happening today.

 

Real news and too funny!!!

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Black Bean Taco Salad

Black Bean Taco Salad is an easy quick meal to prepare and has been one of my favorites over the years.  It comes together so fast with fresh flavors and fun textures and is really a treat in the mouth and satisfying to the tummy.

I enjoy this taco salad for lunch or dinner.  It is super delicious and nutritious.  Some suggestions for different diet variations: If you are following a certain diet like Trim Healthy Mama, then you can serve this dish with blue corn chips or homemade baked Joseph’s pita / tortilla crisps / chips.  If you are following a diet like The Fast Metabolism Diet then leave out the chips and instead serve this salad with sliced veggies like cucumbers, jicama, or large wedges of peppers, etc. If you are following a Low Carb Diet, leave out the black beans and chips and serve with low starch veggie slices or just on romaine lettuce. If you are on a Nourishing Foods or Eat Fat Loose Fat plan, add in a spoonfull of geletain powder and a spoonful of coconut oil to your pan while it cooks and serve with full fat sourcream and fermented Pico de Gallo and serve with sprouted corn chips. All of these methods are delicious variations you will not be dissappointed with.

This meal comes together fast and takes less than ten minutes to throw together if you keep a batch of Pico de Gallo in the fridge or freezer and canned beans on hand for quick meals.  If not, then it will take you about another five minutes to chop those veggies and throw in the pot.  If cooking beans from scratch, you will need to plan ahead and soak them overnight and plan to cook for an hour on the stove the next day before using in this recipe as dried beans should always be soaked for at least seven hours and drained before cooking to neutralize the phytic acids.  This truly is a fast food meal.  I like to make a batch of Pico de Gallo ahead and keep it in the fridge and some in quick meal packs in the freezer for fast meals when I don’t feel much like cooking or making a big mess in the kitchen.

The best part of all in making this meal is that my kids enjoy it and they don’t complain about eating it, and that makes the effort of putting this nutritious meal together for them so worth it!

Black Bean Taco Salad

 

 

Black Bean Taco Salad

Ingredients:
1 cup Pico de Gallo (fresh or frozen). Check out my Pico de Gallo recipe at the bottom of this post.
1 can black beans drained and rinsed.
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder or a fresh clove of garlic minced
1/2 tsp sea salt
1/4 tsp black pepper
1 cup shredded romaine lettuce
1/4 cup shredded cheese

Optional (for crunch) serve with:
1 cup tortilla chips or 1 cup sliced raw veggies

Directions:
In a pan heat the Pico de Gallo on medium heat until the onions are tender, add in beans, garlic and spices till heated through and no moisture from the veggies remains. Scoop the taco filling onto plate and serve with lettuce, cheese, and tortilla chips. Add sour cream or guacamole if desired.

Nutrition Data: Calories 415; Protein 25 g; Fat 11 g; Fiber 20 g; Carbs 58 g; Sugars 8 g; Vit A 6105 IU; Vit C 42.2 mg; Vit K 66.7 mcg; Calcium 303 mg; Iron 5.4 mg; Thiamine .6 mg; Folate 610 mcg; Magnesium 159 mg; and so much more. This meal is packed with vitamins, minerals, and antioxidents and is very nutrient dense. Data figured for the taco salad filling, plus lettuce and cheese, but without the optional chips or raw veggies.

This basic meal is very versatile. You can serve the taco filling in crunchy taco shells, on tostada shells, or inside soft tortillas too. It works for tacos, burritos, and enchiladas if you just change up the sauce or shell you are working with. I also love to add in already cooked rice for a delicious meal of rice and beans or to also fill a variety of shells. The kids love to add the taco filling, rice, cheese, and crunchy corn chips inside a soft tortilla shell for their own homemade version of FRITO BURRITOS from Taco Bell. If you want to use the taco filling as a dip, then just blend it in the blender until desired smoothness or chunckiness and serve with veggies or tortilla chips or spread on the inside of bread or tortillas for variety to sandwiches. Also for a creamy mexican soup, after blending the taco filling, this it with water or milk (real milk, almond milk, coconut milk, cashew milk, etc) and reheat the soup on top of stove, then garnish the soup bowl with sour cream, or more Pico de Gallo when serving if desired. This basic recipe is very versatile and you can get a lot of different meals from it.

Homemade Pico de Gallo

1 medium chopped onion (red or white)
2 medium chopped tomatoes with seeds removed
1 small chopped jalapeno with seeds removed
1/4 cup chopped fresh cilantro or 2 Tbsp dried cilantro
1 Tbsp fresh squeezed lime or lemon juice
1/2 tsp sea salt

Toss everything together and store in fridge or freezer and use for adding to meals (tacos, burritos, eggs, soups, etc.) or as a garnish. Pico de Gallo is basically a fresh salad made from uncooked salsa. It is traditional in Mexican cooking, comes together quick and easy and makes meals POP with flavor and texture. I highly recommend keeping batches of this awesome food in the fridge and freezer for various uses. I love to make quick breakfasts by adding a few tablespoons of Pico de Gallo in a skillet, sauteing with chopped spinach and then piling all of that inside a delicious omelet. The best omelets ever!!! If desired, you can also ferment Pico de Gallo in a glass canning jar for one to three days on the counter, and then for another week or so in the fridge before using just by adding in 2 Tbsp of liquid whey when preparing a fresh batch. It will turn out similar to Kimchi (Kimchi is a raw fermented Asian spicy salad) but without the cabbage and red chili peppers. It is amazing what you can do with ferments. The Lactobacillus in the liquid whey helps safely ferment the veggies and activates lots of enzymes and good bacteria that are beneficial to the digestive and immune systems. Whether you eat it fresh, cooked, or fermented, Pico de Gallo is YUMMY!!!

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