Feeling Under the Weather!

It’s Wednesday, and I’m feeling under the weather. Yesterday I had a sore throat, and today my body aches all over. I don’t normally get sick but when I do, I prefer homeopathic remedies to treat my illnesses.

For my sore throat, I gargled with peroxide mixed with warm water. What that does is strip all the slime and bacteria off. Then, I gargled with two crushed aspirins in warm water. The aspirin brings down the inflammation. I repeat these steps three times for the day. Today my throat feels 100% better.

As far as my body aches goes, I’ve been drinking a lot of lemon water and fresh juices. Luckily, I still had a variety of vegetables and fruits available so I juiced kale, apples, carrots, lemon and beets. Now for food, I had some watermelon, peaches, almonds and a coconut yogurt. I’m trying to eat raw foods to help bring down the inflammation in my body. The fresh juices will definitely reboot my body.

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My cut up fruit and veggies to juice.

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This really re-energized me. Juicing vegetables gives you all the good enzymes, minerals, vitamins, co-factors, chlorophyll, anti-oxidants, phytonutrients and all other nutrients your body craves. I can’t think of a better way to energize and alkalize my body naturally.

Sweet Potato Wedges with Cider Reduction

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Serves 8

When cider is simmered for a long time, it reduces down to a tangy syrup that is thickened by apples’ natural pectins.
 
  • 2 cups apple cider or unfiltered apple juice
  • 2 large sweet potatoes, each cut into 8 wedges
  • 2 Tbs. olive oil
  • Ground cinnamon, for sprinkling

1. Boil cider in saucepan over medium heat 45 minutes to 1 hour, or until reduced to thick and syrupy 1/4 cup. Set aside.

2. Preheat oven to 350°F. Brush sweet potato wedges with oil, sprinkle with cinnamon, and place on baking sheet.

Bake 45 minutes, or until tender and beginning to brown. Transfer to platter, and drizzle with cider reduction.

 

 

Courtesy of : http://www.vegetariantimes.com/recipe/sweet-potato-wedges-with-cider-reduction/

Simple Beets Recipe

Tips for Preparing Beets

Rinse gently under cold running water, taking care not to tear the skin, which helps keep the health-promoting pigments inside.

Since beet juice can stain your skin, wearing kitchen gloves is a good idea when handling beets. If your hands become stained during the cleaning and cooking process, simply rub some lemon juice on them to remove the stain.

Cut beets into quarters leaving 2 inches of tap root and 1 inch of stem on the beets.

The Healthiest Way of Cooking Beets

Cook beets lightly. Studies show beets’ concentration of phytonutrients, such as betalains, is diminished by heat.

We recommend healthy steaming beets for 15 minutes to maximize their nutrition and flavor. Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil Add beets, cover, and steam for 15 minutes. Beets are cooked when you can easily insert a fork or the tip or knife into the beet.

Prep and Cook Time: 5 minute prep; 15 minute cooking 

 Ingredients:

  • 3 medium beets, about 3″ in diameter
  • 1 medium clove garlic, pressed or chopped
  • 2 tsp fresh lemon juice
  • 1 TBS balsamic vinegar
  • 3 TBS extra virgin olive oil
  • sea salt and cracked black pepper to taste

Optional:

  • 1 TBS balsamic vinegar
  • 10 fresh basil leaves, chopped
  • 1 TBS chopped dill
  • 1 TBS chopped chives
  • 2 TBS Feta cheese

Directions:

  1. Fill the bottom of a steamer with 2 inches of water.
  2. While the water is coming to a boil, wash beets, leaving 2 inches of tap root and 1 inch of the stem on the beets. Cut beets into quarters. Do not peel.
  3. Steam covered for 15 minutes. Beets are cooked when you can easily insert a fork on the tip of a knife into the beet. Although some of their colorful phytonutrients are lost to the steaming water, there is plenty of color and nutrients left in the beets.
  4. Press or chop garlic and let sit for 5 minutes to bring out their health-promoting properties.
  5. Peel beets using a paper towel.
  6. Transfer beets to a bowl and toss with remaining ingredients while they are still hot.

Serves 2

My Juice!

Here’s my almost finished product. I was just drinking away and nearly forgot to document this. That’s my Breville Juice Fountain Elite. I just love, love, love it!

I juiced kale, 2 lemons, ginger, 3 apples, and 2 cucumbers. Delicious!

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Dr. Oz’s favorite Green Juice Recipe (High Fiber)

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It’s all that Dr. Oz said it would be. This “green drink” is high in fiber, low-calorie and rich in vitamins. I’ve tried it and it’s really refreshing. 

Ingredients
2 cups spinach
2 cups cucumber
1 head of celery
1/2 inch or teaspoon ginger root
1 bunch parsley
2 apples
Juice of 1 lime
Juice of 1/2 lemon

Directions: Combine all ingredients in a blender. This makes approximately 28-30 ounces, or 3-4 servings.