Healthy Bowl Quotes

It is your brain that decides to get you out of bed in the morning to exercise, to give you a stronger, leaner body, or to cause you to hit the snooze button and procrastinate your workout. It is your brain that pushes you away from the table telling you that you have had enough, or that gives you permission to have the second bowl of Rocky Road ice cream, making you look and feel like a blob. It is your brain that manages the stress in your life and relaxes you so that you look vibrant, or, when left unchecked, sends stress signals to the rest of your body and wrinkles your skin. And it is your brain that turns away cigarettes, too much caffeine, and alcohol, helping you look and feel healthy, or that gives you permission to smoke, to have that third cup of coffee, or to drink that third glass of wine, thus making every system in your body look and feel older.Your brain is the command and control center of your body. If you want a better body, the first place to ALWAYS start is by having a better brain.

There’s a reason they call childbirth labor. Making a healthy baby takes effort: It requires foresight and self-denial and courage. It’s expensive and demanding and tiring. You have to learn new things, change many habits, possibly deal with complicated medical situations, make difficult decisions, and undergo stressful ordeals. I had a wisdom tooth pulled without Novocaine while I was pregnant—it hurt a lot and seemed to go on forever. The kindness of the very young dental assistant, holding back my hair as I spat blood into a bowl, will stay with me for the rest of my life. Pregnant women do such things, and much harder things, all the time. For example, they give birth, which is somewhere on the scale between painful and excruciating. Or they have a cesarean, as I did, which is major surgery. None of this is without risk of death or damage or trauma, including psychological trauma. To force girls and women to undergo all this against their will is to annihilate their humanity. When they undertake it by choice, we should all be grateful.

Your hair grows by itself, your heart beats by itself, and your breath happens pretty much by itself. Your glands secrete the essences by themselves and you do not have voluntary control over these things, and so we say they happen spontaneously. So, when you go to bed and try to go to sleep you interfere with the spontaneous process of going to sleep. If you try to breathe real hard you will find you get balled-up in your breathing. So if you are to be human, you just have to trust yourself to go to sleep, to digest your food, and to have bowel movements. Of course if something goes seriously wrong and you need a surgeon that is another matter, but by and large the healthy human being does not from the start of life need surgical interference. One lets it happen by itself, and so with the whole picture that is fundamental to it. You have to let go and let it happen, because if you don’t then you are constantly going to be trying to do what happens easily only if you do not try. When you think a bit about what people really want to do with their time, and you ask what they do when they are not being pushed around or somebody is telling them what to do, you find they like to make rhythms. They listen to music and they dance or they sing, or perhaps they do something of a rhythmic nature like playing cards, bowling, or raising their elbows. Given the chance, everybody wants to spend their time swinging.

Goldfish in a glass bowl are harmless to the human mind, maybe even helpful to minds casting about for something, anything, to think about. But goldfish let loose, propagating themselves, worst of all surviving in what has to be a sessile eddy of the East River, somehow threaten us all. We do not like to think that life is possible under some conditions, especially the conditions of a Manhattan pond. There are four abandoned ties, any number of broken beer bottles, fourteen shoes and a single sneaker, and a visible layer, all over the surface, of that grayish-green film that settles on all New York surfaces. The mud at the banks of the pond is not proper country mud but reconstituted Manhattan landfill, ancient garbage, fossilized coffee grounds and grapefruit rind, the defecation of a city. For goldfish to be swimming in such water, streaking back and forth mysteriously in small schools, feeding, obviously feeding, looking as healthy and well-off as goldfish in the costliest kind of window-box aquarium, means something is wrong with our standards. It is, in some deep sense beyond words, insulting.

Lizzie was leaving for Ever After High, and Shuffle was going with her, like it or not. Good-bye, family. Good-bye, hedgerow. Good-bye, tea cakes, sugar hearts, and Cheshire chocolates! Shuffle's dream about that fateful day faded away and was replaced by the image of a big bowl of Farmer-in-the-Dell brand granola. Granola was so boring! But ever since coming to Ever After High, Lizzie had insisted that Shuffle eat healthy snacks.

Freddy and his brother Tesoro have not seen each other in five years, and they sit at the kitchen table in Freddy's house and have a jalapeno contest. A large bowl of big green and orange jalapeno peppers sit between the two brothers. A saltshaker and two small glasses of beer accompany this feast. When Tesoro nods his head, the two men begin to eat the raw jalapenos. The contest is to see which man can eat more peppers. It is a ritual from their father, but the two brothers tried it only once, years ago. Both quit after two peppers and laughed it off. This time, things are different. They are older and have to prove a point. Freddy eats his first one more slowly than Tesoro, who takes to bites to finish his and is now on his second. Neither says anything, though a close study of each man's face would tell you the sudden burst of jalapeno energy does not waste time in changing the eater's perception of reality. Freddy works on his second as Tesoro rips into his fourth. Freddy is already sweating from his head and is surprised to see that Tesoro's fat face has not shanged its steady, consuming look. Tesoro's long, black hair is neatly combed, and not one bead of sweat has popped out. He is the first to sip from the beer before hitting his fifth jalapeno. Freddy leans back as the table begins to sway in his damp vision. He coughs, and a sharp pain rips through his chest. Tesoro attempts to laugh at his brother, but Freddy sees it is something else. As Freddy finishes his third jalapeno, Tesoro begins to breathe faster upon swallowing his sixth. The contest momentarily stops as both brothers shift in their seats and the sweat pours down their faces. Freddy clutches his stomach as he reaches for his fourth delight. Tesor has not taken his seventh, and it is clear to Freddy that his brother is suffering big-time. There is a bright blue bird sitting on Tesoro's head, and Tesoro is struggling to laugh because Freddy has a huge red spider crawling on top of his head. Freddy wipes the sweat from his eyes and finishes his fourth pepper. Tesoro sips more beer, sprinkles salt on the tip of his jalapeno, and bites it down to the stem. Freddy, who has not touched his beer, stares in amazement as two Tesoros sit in front of him. They both rise hastily, their beer guts pushing the table against Freddy, who leans back as the two Tesoros waver in the kitchen light. Freddy hears a tremendous fart erupt from his brother, who sits down again. Freddy holds his fifth jalapeno and can't breathe. Tesoro's face is purple, but the blue bird has been replaced by a burning flame of light that weaves over Tesoro's shiny head. Freddy is convinced that he is having a heart attack as he watches his brother fight for breath. Freddy bites into his fifth as Tesoro flips his eighth jalapeno into his mouth, stem and all. This is it. Freddy goes into convulsions and drops to the floor as he tries to reach for his glass of beer. He shakes on the dirty floor as the huge animal that is Tesoro pitches forward and throws up millions of jalapeno seeds all over the table. The last thing Freddy sees before he passes out is his brother's body levitating above the table as an angel, dressed in green jalapeno robes, floats into the room, extends a hand to Tesoro, and floats away with him. When Freddy wakes up minutes later, he gets up and makes it to the bathroom before his body lets go through his pants. As he reaches the bathroom door, he turns and gazes upon the jalapeno plants growing healthy and large on the kitchen table, thick peppers hanging under their leaves, their branches immersed in the largest pile of jalapeno seeds Freddy has ever seen.

Other than chicken and rice, you'll find Tokyo restaurants specializing in fried pork cutlets, curry rice, ramen, udon, soba, gyōza, beef tongue, tempura, takoyaki, yakitori, Korean-style grilled beef, sushi, okonomiyaki, mixed rice dishes, fried chicken, and dozens of other dishes. Furthermore, even if you know something about Japanese food, it's common to come across a restaurant whose menu or plastic food display indicates that it specializes in a particular food you've never seen before and can't quite decipher. Out of this tradition of single-purpose restaurants, Japan has created homegrown fast-food chains. McDonald's and KFC exist in Tokyo but are outnumbered by Japanese chains like Yoshinoya (beef-and-rice bowl), CoCo Ichiban (curry rice), Hanamaru Udon, Gindaco (takoyaki), Lotteria (burgers), Tenya (tempura), Freshness Burger, Ringer Hut (Nagasaki-style noodles), and Mister Donut (pizza) (just kidding). Since the Japanese are generally slim and healthy and I don't know how to read a Japanese newspaper, it was unclear to me whether Japan's fast-food chains are blamed for every social ill, but it seems like it would be hard to pin a high suicide rate on Mister Donut.

I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese. A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

Sidney, is that what you girls go for these days?” Kathleen asked, pointing toward her oldest son. “All this scruffy whatnot?” Well, nothing like putting her on the spot here. Personally, Sidney thought that the dark hint of scruff along Vaughn’s angular jaw looked fine. Better than fine, actually. She would, however, rather be trapped for the next thirty-six hours in a car with the crazy pregnant lady before admitting that in front of him. “I generally prefer clean-shaven men.” She shrugged—sorry—when Vaughn gave her the side-eye as he began setting the table. “See? If you don’t believe me, at least listen to her,” Kathleen said, while peeling a carrot over a bowl at the island. “If you want to find a woman of quality, you can’t be running around looking like you just rolled out of bed.” “I’ll keep that in mind. But for now, the ‘scruffy whatnot’ stays. I need it for an undercover role,” Vaughn said. Surprised to hear that, Sidney looked over as she dumped the tomatoes into a large salad bowl filled with lettuce. “You’re working undercover now?” “Well, I’m not in the other identity right this second,” Vaughn said. “I’m kind of guessing my mother would be able to ID me.” Thank you, yes, she got that. “I meant, how does that work?” Sidney asked him. “You just walk around like normal, being yourself, when you’re not . . . the other you?” “That’s exactly how it works. At least, when we’re talking about a case that involves only part-time undercover work.” “But what if I were to run into the other you somewhere? Say . . . at a coffee shop.” A little inside reference there. “If I called you ‘Vaughn’ without realizing that you were working, wouldn’t that blow your cover?” “First of all, like all agents who regularly do undercover work, I tell my friends and family not to approach me if they happen to run into me somewhere—for that very reason. Second of all, in this case, the ‘other me’ doesn’t hang out at coffee shops.” “Where does the other you hang out?” Sidney asked. Not to contribute to his already healthy ego, but this was pretty interesting stuff. “In dark, sketchy alleys doing dark, sketchy things,” Vaughn said as he set the table with salad bowls. “So the other you is a bad guy, then.” Sidney paused, realizing something. “Is what you’re doing dangerous?” “The joke around my office is that the agents on the white-collar crime squad never do anything dangerous.” Sidney noticed that wasn’t an actual answer to her question

Coconut oil Deodorant Recipe Here is what you need: -1/4 Cup Baking Soda -1/3 Cup coconut oil -4 tablespoons of cornstarch (adds an antiperspirant effect) -1/4 Cup arrowroot powder - 10 drops of essential oils (optional, but you can use cinnamon or sweet orange) Directions Mix the baking soda, arrowroot powder and cornstarch in a bowl, then add the coconut oil and blend all the dry ingredients together using a fork or pastry cutter. Add the drops of essential oils and then add more coconut oil or baking soda to achieve a desired consistency. Use the natural coconut oil deodorant just as you would use any

Ingredients: 2 tablespoons butter 6 eggs ½ cup heavy cream 1 cup grated Cheddar cheese 2 tablespoons chopped chives Salt, pepper to taste   Directions: 1.              Beat the eggs with salt and pepper in a bowl. Stir in the heavy cream. 2.              Melt the butter in a skillet. Pour the egg mixture and cook the eggs, stirring often until creamy. 3.              Stir in the chives and Cheddar and cook just 1 more minutes. 4.              Serve the scrambled eggs warm.

Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.

Raisin Chocolate Rice Krispies Treats Yield: 12 treats | Per serving: 1 treat – 137 calories   3¼ cups Rice Krispies, 85 g, 330 calories ½ cup raisins, 70 g, 198 calories ¼ cup of water 8 ounces semi-sweet chocolate, cut into ½-inch chunks (or 1⅓ cups chocolate chips), 224 g, 1,120 calories   1. Line standard muffin tin with baking cups and spray with nonstick spray. Put the Rice Krispies and the raisins in a large mixing bowl.   2. Add the water to the chocolate in a small saucepan over very low heat. Stir until the chocolate is melted and the mixture is completely smooth. Remove from heat and let cool approximately 5 minutes. Pour over the Rice Krispies and mix together quickly. Using 2 spoons, distribute into the baking cups.  Press down gently on each one.   3. Cover the tin loosely with a plastic bag and freeze at least 1 hour. Box them up and keep in the refrigerator for a few days.

Peanut Butter Cookies   Time: 30  minutes Servings: 24   You don’t have to give up cookies on a wheat-free or low-carb diet. These delicious cookies are also healthy with minimal ingredients. Ingredients: 1/2 cup coconut flour 1/4 tsp. salt 1 1/2 tsp. baking powder 1 1/2 cups peanut butter 1 1/2 tsp. pure vanilla extract 4 eggs How to Cook: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the coconut flour, salt and baking powder. Then, add the peanut butter, vanilla and eggs and mix well. Drop about 1 tbsp. of dough at a time onto a cookie sheet, leaving space between them. Bake the cookies for 10 to 12 minutes or until they are golden brown.     Tips: Skip the vanilla extract to make this recipe gluten-free.

are important sources of emotional, creative and spiritual nourishment for me. It seems there is never enough space at our kitchen table; the children need a surface to draw on, between the flowers and fruit bowls, and sometimes it feels like a game of musical chairs to seat everyone

the children need a surface to draw on, between the flowers and fruit bowls, and sometimes it feels like a game of musical chairs to seat everyone for meals. It gets noisy too. Cheka

between the flowers and fruit bowls, and sometimes it feels like a game of musical chairs to seat everyone for meals. It gets noisy too. Cheka giggles all the way through her three helpings of food, while Francis forsakes his meal because he is so busy entertaining her. It is a joy to bake

Chocolate Cornflakes Crispy Treats Yield: 12 treats | Per serving: 1 treat – 127 calories   4 cups cornflakes, 112 g, 400 calories 8 ounces semi-sweet chocolate, cut into ½-inch chunks (or 1⅓ cups chocolate chips), 224 g, 1,120 calories ¼ cup plus 1 tablespoon of water   1. Line standard muffin tin with baking cups and spray with nonstick baking spray. Put the cornflakes in a large mixing bowl.   2. Melt the chocolate with the water in a small pan over low heat and mix thoroughly until the chocolate is melted and the mixture is combined and smooth. Remove from heat and let cool for approximately 5 minutes. Pour the chocolate mixture over the cornflakes and mix together quickly. Using 2 spoons, distribute evenly into the baking cups.   3. Cover the tin loosely with a plastic bag and freeze for at least 1 hour. Box them up and keep in the refrigerator for a few days in airtight containers.

Healthy Waldorf Salad Waldorf salad is just one of those recipes that consistently amazes. It’s a great culinary invention and is one of my favorite dishes. It is simple yet it can easily become the best part about a meal. There are many different varieties and ways to customize, all of which are awesome. This recipe cuts out some of the fat, oil, and calories used in other recipes. Instead of using heavy cream and mayo, it uses yogurt and lemon juice. Feel free to customize, however you wish. Ingredients – - 1/4 cup of Yogurt - 1 Tablespoon of Fresh Lemon Juice - 1/2 teaspoon of Salt - 1/2 teaspoon of Pepper - Around 2 cups of Apple or roughly one large Apple, cored and cut into bite size pieces - 1/2 cup of Celery, thinly sliced - 1/2 cup of Grapes, halfed - 1/2 cup of Walnuts, chopped - 3/4 cup of Lettuce - 2 teaspoons of Honey Directions- In a large bowl, whisk together Yogurt and Fresh Lemon Juice. Stir in Salt and Pepper. Mix in Apple, Celery, and Grapes. Toast the Walnuts. Mix in Walnuts and Lettuce. Top salad with Honey. Serve.

  Over a bowl of steaming feu, Chinese noodle soup, Mon kept talking. As always, the soup was served with a plate piled high with fresh greens—cilantro and mint, bean sprouts and lemon—that one added for taste. On the table sat an assortment of Lao and Thai condiments like fish paste, chili peppers, and hot sauce. I usually stayed away from these deadly bottles. Mon, on the other hand, dumped a healthy dose of each into her bowl. Just one

BEET AND CARROT SALAD 4 to 5 whole carrots 1 small beet Peel carrots and beet. Grate all and mix together in one bowl. Makes 4 servings. CARROT GINGER SOUP (ALTERNATE RECIPE HERE) Carrot Ginger is an excellent anti-inflammatory soup. If you experience reactivity, you can always add some of this soup to your lunch to soothe your digestive system. 1½ lb carrots 1 zucchini 1 onion 2 to 3 cloves garlic Raw ginger, peeled and minced, to taste Cinnamon, cumin, onion powder to taste Freshly ground black pepper to taste 1 quart water Chop vegetables and simmer with spices in water (for thicker soup, use ½ quart of water) until soft. Puree in blender or food processor. Makes 6 to 8 servings. SAUTÉED KALE WITH VEGETABLES 5 to 6 cups chopped kale 4 shiitake mushrooms, chopped 2 tbsp extra virgin olive oil Herbs of your choice Sauté kale and shiitakes in olive oil with herbs of choice. Let cool and add your favorite topping (pumpkin seeds, cheese, avocado, almond slivers, etc.), or mix in other vegetables to test. Makes 2 servings. KALE, CHICKPEA, AND GOAT CHEESE SALAD 1 bunch kale 2 tbsp extra virgin olive oil ½ cup low-sodium chickpeas ½ apple, chopped 2 ounces goat or sheep’s milk cheese Lime Agave Vinaigrette (here) Sauté kale in extra virgin olive oil for 1 to 2 minutes. Add chickpeas. Finish with apple, cheese, and Lime Agave Vinaigrette. Once you have tested mustard, you can substitute Mustard Vinaigrette (here) for the Lime Agave, if you prefer. Makes

I always hear parents talking about how outraged they are because their kid saw a boob or something like that on TV. I never hear anyone say that they're outraged because a cartoon character in a commercial that aired during a children's television program told them it was healthy to eat a bowl of chocolate and marshmallows for breakfast. If I had kids, I'd be outraged about that.

Fluffy Pancakes Makes: 12 pancakes Ingredients: ●           3/4 cup blanched almond flour ●           1/4 cup coconut flour ●           1/4 Tbsp baking soda ●           1/2 tsp cream of tartar ●           1/8 tsp sea salt ●           Palm shortening ●           3 large eggs ●           1/2 cup almond milk or full fat coconut milk ●           1/8 cup coconut oil ●           1/8 cup honey or coconut crystals ●           1/2 tsp vanilla extract   Instructions: Combine together the flours, baking soda, cream of tartar, and sea salt in a bowl. In another bowl, beat the eggs, then whisk in the milk, flour mixture, oil, honey or coconut crystals, and vanilla extract. Blend until smooth. Place a cast iron skillet or griddle over medium flame and grease with palm shortening. Pour 1/4 cup of batter into the hot skillet and cook for a minute on one side, or until bubbles start to form. Turn over and cook for another minute. Cook all pancakes, then serve with honey or grade B maple syrup.

Chicken and Zucchini Noodle Soup Number of Servings: 8 Calories per Serving: 227   Ingredients: ●           3 1/2 cups thinly sliced zucchini ●           3 cups chopped cooked boneless, skinless chicken ●           3/4 cup chopped celery ●           1/6 cup chopped onion ●           1/6 cup chopped carrot ●           1/6 cup coconut oil ●           10 cups low sodium chicken broth ●           1/3 tsp dried marjoram ●           2 thin slivers fresh ginger ●           1/3 tsp black pepper ●           3/4 Tbsp dried parsley ●           1 bay leaf   Instructions: Combine the chicken, celery, onion, carrot, coconut oil, broth, marjoram, ginger, pepper, parsley, and bay leaf in the slow cooker. Cover and cook for 6 hours on low. Ladle into soup bowls and top with sliced zucchini.

But, you must remember, whatever you eat, make sure you have at least one bowl of salad with it.

Chocolate Peanut Butter Fudge Makes over 100 1inch x 1inch treats for $23 in 90 minutes   2 cups deep yellow, unpasteurized butter[92] from grass-fed cows – [$10] 1 cup creamy, organic peanut butter [$3] 1 1/2 cups raw, local honey [$6] 1 cup organic carob powder [$3] 1 teaspoon sea salt [pennies] 2 teaspoons organic vanilla extract [$0.20] 1 tablespoon organic chocolate extract [$0.50]   ●     Soften the raw butter to room temperature. ●     Mix all ingredients well in a large, glass bowl. ●     Spread parchment paper across a 13 x 9 pan that is 1-2 inches deep and spread fudge evenly so that it is about ½ inch in depth. ●     Put pan in freezer to set for about 1 hour.   Cut into squares and serve as a snack or even a very fast, healthy breakfast on the go!

And how about this interesting tidbit from Dr. Barnard: meat stimulates insulin release. Whereas it is common knowledge that refined carbohydrates cause the body to release a lot of insulin, recent studies show that meat also causes a “distinct, sometimes surprising, insulin spike. In fact, beef and cheese cause a bigger insulin release than pasta, and fish produces a bigger insulin release than popcorn.” Personally, I was thrilled to hear this, because I love nothing more than a bowl of whole grain pasta with veggie sausage, peppers, and onions!

Goldfish Memory For decades people believed that the goldfish memory lasts only for 3 seconds. But over the years, this belief has been debunked multiple times with experiments and research. Goldfish are one of the most popular pet fish, and if you are a proud owner of a goldfish, you would be happy to know that your fish remembers you. Disproving the 3 seconds memory myth Studies show that your goldfish memory spans more than three months. In one of the studies, the scientists added a lever to the goldfish tank that dispensed food when pressed. The goldfish in the tank quickly learned to press the lever to get food. The goldfish started to come to the lever whenever they were hungry. Later the scientist changed the process and adjusted the lever to dispense food only at a particular time within a one-hour window. Soon the goldfish learned to return to the lever each day around that time when the lever dispensed food. This experiment proves that goldfish do have memories that span more than 3 seconds. In another study, the scientists used music to train the goldfish. Whenever they brought food for the goldfish, a particular piece of music would be playing. The goldfish learned to associate this music with food. Later, the scientists released the goldfish into the wild. After about five months, they played the same piece of music, and the goldfish returned to the same feeding place. The results of the above experiments would have been different if the goldfish has a 3-second memory. Are goldfish smart? The answer is yes they are! Besides having better than a 3-second memory, goldfish are also quite intelligent in their own right. They have shown an incredible ability to learn and process information. In many cases, your pet goldfish have been found to remember their owners' sound and to distinguish the one who feeds them. They are usually scared when they meet new people, and it is only after repeatedly seeing the person that they no longer fear them. There have also been instances where goldfish do complex activities like swimming through a maze or push a ball into a net. This proves that the goldfish have better memory and can perform far more complex tasks than we give them credit. Goldfish evolving over millions of years Scientists believe that the entire fish category has evolved over hundreds of years and have learned to remember where and how they can find food, what predators look like, how to stay safe, and basic survival instincts. Conclusion From all the research and studies that have been conducted, it is easy to deduce that when you keep your goldfish in a bowl with the same accessories for years, it will not provide a scintillating environment for the fish to thrive. The goldfish may not be the smartest species in the animal kingdom, but they do have a memory that is more than just 3 seconds. Hence, it is only fair that if you bring home a goldfish as a pet, give it the environment it needs to enjoy a healthy and stimulating life.

I’ll have to throw these jeans away and get new ones,” Luca said. “Unless you want these to make a pair of cut-offs?” “Your jeans would be way too big on me,” she said, not looking up from the bowl of ingredients she was mixing. “But there’s something in them for you.” She chuckled. “I bet there is.” “Naughty girl,” he said. “I mean there’s something in the pocket for you. Do you want it?” She walked over to him and held out her hand. “Sure. Whatever.” He placed a tiny charm in the palm of her hand. A heart. “It’s all yours now,” he said. “Even if you drop it, and step on it, and bend it out of shape, it’s still yours. I don’t want it back.” “You had this in your pocket?” “I’ve had it in my pocket every day for the last three months. Except one day when I thought I lost it in the washing machine, but then I found it in the filter. Don’t worry. It’s clean.” She stared at the heart and thought about all the times she’d taken the alley to work, or ducked into a store to avoid seeing Luca on the street. All the times she’d missed her chance to get Luca’s heart back. “I can understand if you don’t want my stupid heart,” he said. “If I were you, I wouldn’t take me back either, because I’m not always a fan of Luca Lowell. He doesn’t always do the right thing.” “Don’t say that.” “It’s true. If I hadn’t gotten backed into by a truck last night and hadn’t gone to the hospital, I don’t know if you ever would have brought me back to your house. Back into your life.” “My tiny house, and my tiny life.” He shrugged. “It’s big enough for me.” He stretched out on the sectional. “You’ll have a hard time kicking me out again.” “Luca, I can’t make you any promises.” “Yes, you can. You can promise to give me a second chance the next time I screw up.” “You didn’t screw up. I did. I’m the one who kicked you out.” “Then I’ll give you a second chance. I won’t be a chicken and take the alley to work so I don’t run into you.” “You did that?” “Only for about a week, until your sister busted me sneaking through the alley like a burglar, and tore me a new one.” He rubbed his beard. “You know, now that I’m thinking over my conversations with her, it’s all making sense. She must have thought Chris’s wife was my girlfriend. The two of them stop by the garage a lot, but not always together. I thought your sister was being—well, you know how she is—but now I think I understand what was really going on.” Tina looked down at the heart in her palm then at Luca. She closed her fingers around the charm. “Don’t worry,” she said. “I’m not going to drop it again.” There was a scratch at the door. Luca rolled himself along the couch, reached out with one long arm, and opened the door. Muffins strolled in like he owned the place. Luca exclaimed, “Kitty!” Muffins jumped up on the couch and started sniffing Luca’s cast. Then he meowed about dinner. Luca picked the cat up gently and held him like a baby. “You are a cutie patootie,” he said, then he cleared his throat and said gruffly, “Yes, uh. This is a healthy cat specimen. A strong hunter. I can tell by his, uh, ample midsection.” Tina said, “That’s some pretty impressive baby talk for a big, tough guy like you.” “Big, tough guys have feelings, too,” Luca said. “And they like cats.

I watched as Ian pulls the cooked squash out of the oven and drops it on the part of the cooktop that is currently not in use to let it cool for a moment while he mixes honey vinegar and a touch of brown sugar into thick crème fraîche, tasting along the way with the spoons I keep in a little cup on the stovetop. Satisfied with the crema, he turns back to the food processor, where he has chopped the pistachios, shallots, olives, and herbs, and empties out the contents into a bowl, adding a splash of the honey vinegar, a pinch of red pepper flakes, and a healthy glug of olive oil. He tastes, adds salt and a good grinding of black pepper, tastes again, and nods, pleased with himself. "Ten minutes to go," I say, checking my phone. "Keep talking me through things." Ian reaches for a large flour tortilla and places it in a dry nonstick skillet. "I'm going to assemble the quesadilla now," he says, sprinkling shredded fontina cheese over the whole surface of the tortilla. He dots the shredded cheese with small bits of fresh goat cheese. "I'm using fontina because it melts well and is mild, and some chèvre for a bit of punch and creaminess. Now the pork." He has sliced the pork thin, and layers it over the cheeses, following with cubes of the roasted squash.

The popular way of consuming marijuana is by smoking it in a joint. This is when you roll the dried and grounded weeds on a special paper and light the end of the joint, similar to smoking a cigarette. While this is the most practiced method of marijuana usage, there are many other methods such as consuming it through bongs and blunts, dabbing and can even be mixed in food and drink, which are called “edibles”. However, one of the least common ways that people use marijuana is by eating the raw weed seeds. Many people avoid eating these seeds for the reason that they might get high. Making weed seeds part of the diet is also not as popular as smoking it. Did you know that eating the seeds have health benefits? In this article, we discuss the sweet science behind eating cannabis seeds as well as some of the health benefits that these seeds provide. Cannabis seeds that are best eaten comes from the hemp plant, a variety of the cannabis sativa strain. Unlike other marijuana species, the hemp plant has been subject to less controversy regarding it legalization with less attention about their cultivation. In addition, contrary to what many people believe, the consumption of marijuana seeds does not get you high. Yes, you read that right. Unlike the marijuana buds of a cannabis plants, the seeds do not contain any cannabinoids such as tetrahydrocannabinol and cannabidiol, so making them a part of your diet would not cause you any mind-altering effects. People eat these hemp seeds solely for the nutritional benefits that it gives. Often sprinkled on top of dishes or just eaten straight out of a bowl, eating hemp seeds from cannabis plants are gaining popularity by people who carefully look after their health and conscious in their food intake. HEALTH BENEFITS OF EATING MARIJUANA SEEDS The consumption of hemp seeds promotes a healthier lifestyle for people who look to improve their diet. Hemp seeds are extremely rich in healthy fats and nutrients that allow the body to function properly during the day. These healthy fats also contain enough nutrients to promote healthy muscles and the growth of cells and organs. Alpha-linoleic and gamma linoleic are some of the nutrients found in the hemp plant. If you are also looking for a quick protein boost before heading to the gym, a spoonful of hemp seeds mixed in your morning breakfast can provide you with plenty of healthy plant-based protein. Hemp seeds give people a very healthy amount of omega fatty acids. This is important because the human body does not naturally produce omega acids so hemp seeds are great source and the right amount of it. Although marijuana seeds do not contain the exact same cannabinoids that you find in the flowers of the cannabis plant, they still have some medicinal properties. Some examples of these are mental conditions like depression and anxiety. Like marijuana flowers, marijuana seeds help relax the body and mind when eaten. It contains some compounds that help induce relaxation when consumed, similar to smoking marijuana buds. Marijuana seeds also allow the body to reduce levels of anxiety, which helps treat patients who suffer insomnia. Lastly, many people eat marijuana seeds mainly because of the ability to avoid numerous cardiovascular diseases. Amino acids and nitric oxide are some compounds found in hemp seeds used consistently to reduce the risk of heart attacks, hypertension, blood clots and many more. They also free the nerves and allow an improved flow of blood throughout the whole body. From cannabis seeds, buds to flowers, the health benefits we can get from this wonderful plant is limitless. And the best part is that it is plant-based which is far better than relying on chemical and artificial based products shown in tv commercials today.

The popular way of consuming marijuana is by smoking it in a joint. This is when you roll the dried and grounded weeds on a special paper and light the end of the joint, similar to smoking a cigarette. While this is the most practiced method of marijuana usage, there are many other methods such as consuming it through bongs and blunts, dabbing and can even be mixed in food and drink, which are called “edibles”. However, one of the least common ways that people use marijuana is by eating the raw weed seeds. Many people avoid eating these seeds for the reason that they might get high. Making weed seeds part of the diet is also not as popular as smoking it. Did you know that eating the seeds have health benefits? In this article, we discuss the sweet science behind eating cannabis seeds as well as some of the health benefits that these seeds provide. Cannabis seeds that are best eaten comes from the hemp plant, a variety of the cannabis sativa strain. Unlike other marijuana species, the hemp plant has been subject to less controversy regarding it legalization with less attention about their cultivation. In addition, contrary to what many people believe, the consumption of marijuana seeds does not get you high. Yes, you read that right. Unlike the marijuana buds of a cannabis plants, the seeds do not contain any cannabinoids such as tetrahydrocannabinol and cannabidiol, so making them a part of your diet would not cause you any mind-altering effects. People eat these hemp seeds solely for the nutritional benefits that it gives. Often sprinkled on top of dishes or just eaten straight out of a bowl, eating hemp seeds from cannabis plants are gaining popularity by people who carefully look after their health and conscious in their food intake. HEALTH BENEFITS OF EATING MARIJUANA SEEDS The consumption of hemp seeds promotes a healthier lifestyle for people who look to improve their diet. Hemp seeds are extremely rich in healthy fats and nutrients that allow the body to function properly during the day. These healthy fats also contain enough nutrients to promote healthy muscles and the growth of cells and organs. Alpha-linoleic and gamma linoleic are some of the nutrients found in the hemp plant. If you are also looking for a quick protein boost before heading to the gym, a spoonful of hemp seeds mixed in your morning breakfast can provide you with plenty of healthy plant-based protein. Hemp seeds give people a very healthy amount of omega fatty acids. This is important because the human body does not naturally produce omega acids so hemp seeds are great source and the right amount of it. Although marijuana seeds do not contain the exact same cannabinoids that you find in the flowers of the cannabis plant, they still have some medicinal properties. Some examples of these are mental conditions like depression and anxiety. Like marijuana flowers, marijuana seeds help relax the body and mind when eaten. It contains some compounds that help induce relaxation when consumed, similar to smoking marijuana buds. Marijuana seeds also allow the body to reduce levels of anxiety, which helps treat patients who suffer insomnia. Lastly, many people eat marijuana seeds mainly because of the ability to avoid numerous cardiovascular diseases. Amino acids and nitric oxide are some compounds found in hemp seeds used consistently to reduce the risk of heart attacks, hypertension, blood clots and many more. They also free the nerves and allow an improved flow of blood throughout the whole body. From cannabis seeds, buds to flowers, the health benefits we can get from this wonderful plant is limitless. And the best part is that it is plant-based which is far better than relying on chemical and artificial based products shown in tv commercials today.

This recipe might not sound healthy, but it’s loaded with protein and fiber and incorporates just enough of “the good stuff” to make it taste great. To beef up the healthy side of your meal, consider serving this dish with Simple Salad (here). You can find cooked bacon near other cured meats at the grocery store, or set aside a cooked strip of bacon from your morning breakfast. 1 teaspoon butter, at room temperature ½ cup fat-free evaporated milk ½ cup 2% milk 1 egg ½ cup sharp Cheddar cheese, grated 4 ounces whole-wheat elbow macaroni, cooked 1 strip bacon, cooked and crumbled ¼ cup canned jalapeño peppers 1. Grease the inside of the slow cooker with the butter. 2. In a large bowl, whisk together the evaporated milk, 2% milk, egg, and cheese. 3. Add the macaroni, bacon, and peppers to the bowl, and stir until thoroughly combined. 4. Pour the mixture into the slow cooker. 5. Cover and cook on low for 6 hours.

1 teaspoon extra-virgin olive oil ½ cup brown rice 3 cups low-sodium vegetable broth, divided 4 collard leaves, ribs removed, chopped into thin ribbons ½ cup minced red onion 1 tablespoon minced ginger 2 tablespoons tomato paste ¼ cup unsalted creamy peanut butter 1 teaspoon Sriracha ⅛ teaspoon sea salt ¼ cup roughly chopped cilantro, for garnish Lime wedges, for garnish 2 tablespoons roasted peanuts, roughly chopped, for garnish 1. Grease the inside of the slow cooker with olive oil. 2. Put the rice, 2 cups of broth, collard greens, and onion in the slow cooker. 3. In a medium bowl, whisk together the remaining 1 cup of broth, ginger, tomato paste, peanut butter, Sriracha, and salt. Stir this mixture into the slow cooker. 4. Cover and cook on low for 6 to 8 hours. Garnish each serving with fresh cilantro, a lime wedge, and the peanuts.

The ginger and tangy lime juice give this creamy soup a surprising zing. If you prefer a low-fat and dairy-free version, omit the heavy cream. ½ cup diced onion ¼ cup diced celery 1 tablespoon minced ginger 2 cups low-sodium chicken broth 2 cups diced carrots 1 white potato, peeled and diced 1 teaspoon curry powder ⅛ teaspoon sea salt 1 tablespoon freshly squeezed lime juice 2 tablespoons heavy cream (optional) ¼ cup roughly chopped fresh cilantro 1. Put the onion, celery, ginger, broth, carrots, potato, curry powder, and salt in the slow cooker and stir to combine. Cover and cook on low for 8 hours. 2. Add the lime juice to the slow cooker and purée the bisque with an immersion blender. 3. Swirl in the heavy cream (if using) just before serving. Garnish each bowl with the cilantro.

Ingredients: ¼ tsp. Himalayan salt 3 tbsp. yeast Avocado oil 1 bunch of kale Directions: Rinse kale and with paper towels, dry well. Tear kale leaves into large pieces. Remember they will shrink as they cook so good sized pieces are necessary. Place kale pieces in a bowl and spritz with avocado oil till shiny. Sprinkle with salt and yeast. With your hands, toss kale leaves well to combine. Pour half of the kale mixture into air fryer. Cook 5 minutes at 350 degrees. Remove and repeat with another half of kale.

12 chicken tenders (1¼ pounds total) 1¼ cups dill pickle juice, plus more if needed 1 large egg 1 large egg white ½ teaspoon kosher salt Freshly ground black pepper ½ cup seasoned bread crumbs, regular or gluten-free ½ cup seasoned panko bread crumbs, regular or gluten-free Olive oil spray Place the chicken in a shallow bowl and cover with the pickle juice (enough to cover completely). Cover and marinate for 8 hours in the refrigerator. Drain the chicken and pat completely dry with paper towels (discard the marinade). In a medium bowl, beat together the whole egg, egg white, salt, and pepper to taste. In a shallow bowl, combine both bread crumbs. Working with one piece at a time, dip the chicken in the egg mixture, then into the bread crumbs, gently pressing to adhere. Shake off any excess bread crumbs and place on a work surface. Generously spray both sides of the chicken with oil. Preheat the air fryer to 400°F. Working in batches, arrange a single layer of the chicken in the air fryer basket. Cook for 10 to 12 minutes, flipping halfway, until cooked through, crispy, and golden. (For a toaster oven–style air fryer, the temperature remains the same; cook for about 10 minutes.) Serve immediately.

slices center-cut bacon, halved 1 pound Brussels sprouts, trimmed and halved 1½ tablespoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon dried thyme Preheat the air fryer to 350°F. Arrange the bacon in a single layer in the air fryer basket. Cook for about 10 minutes, until crisp. Transfer the bacon to a plate lined with paper towels to drain, then roughly chop. (For a toaster oven–style air fryer, the temperature remains the same; cook for about 8 minutes.) In a large bowl, toss the Brussels sprouts with the oil. Sprinkle with the salt and thyme and toss well to coat. Working in batches, arrange a single layer of the Brussels sprouts in the air fryer basket. Cook for about 13 minutes,

Olive oil spray ½ tablespoon olive oil 1 tablespoon all-purpose or gluten-free flour ⅓ cup fat-free milk ½ teaspoon ground sage ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 2 cups (5 ounces) broccoli florets, roughly chopped 6 tablespoons (1½ ounces) shredded extra-sharp cheddar cheese 2 tablespoons panko bread crumbs, regular or gluten-free 1 tablespoon freshly grated Parmesan cheese Spray a 16-ounce round baking dish (about 7 inches) or a 7-inch cake pan with oil. In a medium bowl, whisk together the olive oil, flour, milk, sage, salt, and pepper. Add the broccoli, cheddar, panko, and Parmesan and mix well. Transfer to the baking dish. Preheat the air fryer to 330°F. Place the baking dish in the air fryer basket. Cook for 12 to 14 minutes, until the broccoli is crisp-tender and the cheese is golden brown on top. (For a toaster oven–style air fryer, cook the gratin in a small rectangular baking dish at 300°F for 10 to 12 minutes.) Serve immediately.

While Sweetgreen specializes in serving healthy salads and grain bowls, there are doz- ens of salad and health food restaurant groups that do the same. It is Sweetgreen’s commitment to their higher purpose that sets them apart.

Buttermilk Fried Chicken PREP TIME: 7 MINUTES / COOK TIME: 20 TO 25 MINUTES / SERVES 4 370°F FRY FAMILY FAVORITE Fried chicken is perhaps the most decadent of fried foods. But many people don’t make it at home because oil splatters everywhere when you fry chicken. And it’s just not healthy to eat it too often. The air fryer comes to the rescue with this wonderful adaptation. 6 chicken pieces: drumsticks, breasts, and thighs 1 cup flour 2 teaspoons paprika Pinch salt Freshly ground black pepper ⅓ cup buttermilk 2 eggs 2 tablespoons olive oil 1½ cups bread crumbs 1. Pat the chicken dry. In a shallow bowl, combine the flour, paprika, salt, and pepper. 2. In another bowl, beat the buttermilk with the eggs until smooth. 3. In a third bowl, combine the olive oil and bread crumbs until mixed. 4. Dredge the chicken in the flour, then into the eggs to coat, and finally into the bread crumbs, patting the crumbs firmly onto the chicken skin. 5. Air-fry the chicken for 20 to 25 minutes, turning each piece over halfway during cooking, until the meat registers 165°F on a meat thermometer and the chicken is brown and crisp. Let cool for 5 minutes, then serve. Variation tip: You can marinate the chicken in buttermilk and spices such as cayenne pepper, chili powder, or garlic powder overnight before you cook it. This makes the chicken even more moist and tender and adds flavor. Per serving: Calories: 644; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 214mg; Sodium: 495mg; Carbohydrates: 55g;

I popped the tape into the VCR and watched a pretty, middle-aged Italian woman in a flowered housedress and frilly apron hold up various fish and shellfish as she spoke to the tape in rapid, enthusiastic Italian, espousing the virtues of the seafood. She was standing at a battered wooden table in what appeared to be her own kitchen. After she finished showing off the fish, she beheaded and eviscerated them, and then washed them in a chipped white enamel bowl full of water that sat on the table. She put the cleaned pieces on a brightly painted platter, chosen, I'm sure, with less deliberation than our Jonathan would have required. She poured olive oil into a large, slightly dented pot that sat on a small two-burner stove and then in a flash chopped a couple of onions and a good amount of garlic and put them in the oil. While the aromatics became, well, aromatic, she cut up a half dozen fresh tomatoes and a healthy amount of herbs and added them to the pot. She stirred everything around, and before long she had all the fish and shellfish in the pot.

Let’s say you prepare a nice healthy bowl of whole-wheat pasta with marinara sauce. Together, they may achieve a score of about 80 units of antioxidant power (approximately 20 units from the pasta and 60 from the sauce). Add in a handful of steamed broccoli florets, and you may end up with a delicious 150-unit meal. Not bad. Now sprinkle on a single teaspoonful of dried oregano or marjoram, oregano’s sweeter and milder twin. That alone could double your meal’s antioxidant power, up to more than 300 units.

blueberry margarita It’s a stretch, but I like to think of this drink as the boozy almost-equivalent of an açai bowl, since it’s made with pomegranate juice and fresh blueberries. You can take it all the way healthy by omitting tequila, if you like your drinks dry, and subbing in ginger ale, club soda, or a nonalcoholic spirit. Either way, it’s perfect for a summer (or, if you live in Los Angeles, spring/summer/fall/winter) day. TIME: 3 MINUTES SERVES: 1 2 tablespoons Himalayan pink salt 1 lime wedge 4 fresh mint leaves ¼ cup rinsed fresh blueberries, plus 4 blueberries for garnish 2 ounces tequila ½ ounce fresh lime juice 1 ounce pomegranate juice ½ ounce Ginger Syrup Pour the Himalayan salt into a small dish. Run the wedge of lime around the rim of a highball glass, then twist the rim in the salt until fully coated. Fill the salt-rimmed glass with ice and set aside. Clap the mint to bring out its flavor, then put it and the blueberries into a shaker. Muddle them until pulverized. Add a handful of ice, the tequila, lime juice, pomegranate juice, and ginger syrup. Shake vigorously until chilled; strain into the prepared glass. Skewer 4 blueberries onto a cocktail pick and use to garnish the drink. Serve and enjoy.

A kitchen-diner should be somewhere that nourishes us and promotes healthy behaviors, and having the right kitchen equipment and food on display can go a long way toward this. Consider placing juicers or filtered water in an accessible space on the counter, or having an inviting fruit bowl or a kitchen herb box on the windowsill.

When it comes to lunchtime... we gather to eat a bowl of fresh soup every day. At some point mid-morning, the question "what soup shall we make today?" will have arisen... The soup then gets made in our office kitchen by the volunteer of the day, and devoured around the meeting table amid much conversation and debate!... It feels wholesome and nourishing in more ways than one; we get health from our meal, and well-being from our sense of community.

He chopped a garlic, set a pot of water to boil on the stove, and poured a healthy amount of kosher salt into it. He threw the garlic in a pan of olive oil and let it sizzle for just a minute before taking it off the heat. The smell began to relax all of them and Gretchen and Jane settled themselves at his counter and watched him cook. He poured them both large glasses of red wine and watched as their bodies physically relaxed. He could see the tightness in Jane's jaw go away and he smiled. It was hard to feel bad about the world when the air smelled like garlic, when pasta and cheese were being prepared, when you had a good glass of red. Sautéed garlic could save the world. "I call this my bad day pasta," he told them. "It's a carbonara-cacio e pepe hybrid. Tons of cheese and salt and pepper." He cut off two slices of Parmesan and handed one to each of them. He knew the crunchy crystals and salt would go great with the wine. He whisked the egg and stirred in the cheese. He reserved some pasta water. He cranked his pepper mill. He swirled the pasta into a warm bowl as he added the egg mixture until it was shiny and coated. Jane took a sip of her wine and watched Teddy. "Mike doesn't eat pasta," she said. Teddy took three shallow bowls out of his cabinet and set them on the table. He distributed the pasta among them, sprinkled them with extra cheese and pepper. "Anyone who doesn't eat pasta is suspect in my book," he said. "Amen," Gretchen said.

While not inherently "green" in the current sense of ecology, Zen evidences quite a number of core qualities and values that can be considered ecofriendly and help it serve as a model for new theories that address problems of conservation and pollution control. Traditional Japanese society is characterized by an approach based on healthy, efficient, and convenient living derived from a mental outlook that makes the most of minimal natural resources. Zen particularly endorses the values of simplicity, in that monks enter the Samgha Hall only with robes, bowls, and a few other meager possessions; thrift, by making a commitment to waste nothing; and communal manual labor, such that through a rotation of chores everyone contributes to the upkeep of the temple. The image of dedicated monks sweeping the wood floors of the hallways by rushing along on their hands in a semi-prostrate position is inspiring. Furthermore, the monastic system's use of human and material resources, including natural space, is limited and spare in terms of temple layout, the handling of administrative duties and chores, and the use of stock items. The sparse, spartan, vegetarian Zen cook, who prepares just enough rice gruel for his fellow monks but not a grain too much or too little, demonstrates an inherent—if not necessarily deliberate—conservationist approach. The minimalist aesthetic of rock gardens highlights the less-is-more Zen outlook that influenced the "Buddhist economics" evoked by E. F. Schumacher in Small Is Beautiful.

Beef and Broccoli Stir Fry Serves 4 Ingredients: 1/2 lb flank steak, cut in strips 3 cups broccoli florets 1 onion, chopped 1 cup white button mushrooms, chopped 1 cup beef broth 1/3 cup cashew nuts 2 tbsp soy sauce 1 tbsp honey 1 tsp lemon zest 1 tsp grated ginger 3 tbsp olive oil 1 tsp cornstarch Directions: Place the meat in the freezer for 20 minutes then cut it in thin slices. Place it in a bowl together with soy sauce, honey, lemon zest and ginger. Stir to coat well and set aside for 30 minutes. Stir fry steak in olive oil over high heat for 2-3 minutes until cooked through. Add and stir fry broccoli, onion, mushrooms and cashews. Stir in spice. Dilute cornstarch into beef broth and add it to the meat mixture. Stir until thickened.

Moving slowly and carefully to avoid bruising the fruit, I combined handfuls of plump raspberries and deep purple blueberries, a healthy cup of sugar, and some spring water into a heavy saucepan. It climbed slowly to a gentle boil while I stirred and folded it carefully onto itself. I lowered the heat and let it form a syrup before adding another handful of raspberries and a splash of raspberry brandy. Avery came back to hover as I was finishing the dish. I puddled the warm berries into the bottom of a bowl and added a scoop of my housemade vanilla bean ice cream. Nestling the bowl onto a white rectangular dish, I added two ceramic shot glasses and poured in the final piece. "What is that?" Tova asked, her voice hushed. "Something I've been tinkering with. It's kind of a hot chocolate meets a pot de crème. Silky, espresso-laced chocolate sauce with a touch of cream and a pinch of freshly grated cinnamon. They can sip it, like a mini-cocktail. I think it will go well with the berries.

Every day, I eat a bowl of veggie soup, drink veggie juice, and eat pâté made out of the post-juicing pulp mixed with garlic, lemon juice, kale, spinach, and avocado. I serve it on bananas and other fruits so it looks like sushi. But my favorite concoction, which I created three years ago, is a medley of cabbage, onion, avocado, and pear. It’s incredibly delicious, extremely healthy, and fast to prepare. This dish also gave me a deep insight about eating: there was no way to make food better than this. I felt pride and a surge of energy, realizing that I actually ate the best in the world.

Serve smaller portions on smaller plates; serve food and beverages from small containers (even if this means repackaging things bought in jumbo sizes); leave detritus on the table—empty bottles, bones, and so forth—so you can see how much you’ve eaten or drunk; use glasses that are more vertical than horizontal (people tend to pour more into squat glasses); leave healthy foods in view, unhealthy ones out of view; leave serving bowls in the kitchen rather than on the table to discourage second helpings.

I still don't know to this day how she managed to climb the 94 stairs; she was dying from an overdose. The gate at the bottom of the stairwell did not make a sound when she entered the building, being so ill and alone. It was odd. Where could she have been? Almost as if she had been dropped off at my doorstep like a package silently by a (Polish) giant. She was pale and could barely open the door with her keys. When she entered, she fell into my arms; she was drunk and high, her legs buckling so that she couldn't stand. I tried to figure out what she had taken and what she had drunk, but she could barely talk; her eyes were rolling back in her skull. She was crying with her head in the toilet bowl, unable to stop the cramps running through her insides and her entire body shaking. - What did you drink? - Two … beers. - I am not your father. What did you take? Where have you been? - Beers and tequila - she mumbled, saliva drooling out of her mouth and her head hanging down like she was dead already. Then I asked her what else she had taken. She still wouldn't answer, so I repeated. - Answer me Martina, who gave it to you?! - I shouted. - Where have you been?! But she didn't answer, and her condition was critical, so I had to rush her to the hospital in my arms as she was about to lose consciousness. I had to grab her and take her to the closest hospital across Parallel, two blocks away. This was the first time I had taken her to the hospital since she'd split her chin by falling off my bicycle allegedly before, although it wasn't the last. Interestingly, whenever she got involved with a new group of criminals, she wound up in the hospital both times, and both times I took her there. She had no energy to lift her head out of the toilet bowl. As soon as I entered the hospital with her, the staff and I had to put her in a wheelchair. They took her inside and 20 minutes later when I was sitting by her bed, she already felt better with an IV dripping slowly into her vein, but she was unable to move; she was lying in her hospital bed, barely able to open her eyes to look at me. She was between life and death, or between real life and just a dream. I remembered less than a year earlier she was so full of life and happy and healthy when I put her up on that set of chairs that night when we took off the 'for sale' sign. The doctors told me after she fell asleep that they wanted to rinse her stomach, but she didn't authorize that. I was not fully aware that she was on drugs time to time or all the time and with what kind of people she was associated with. She almost only showed up at home in September 2014 when she overdosed. I was in love and worried for her so much, so I filled out the forms while they treated her in the hospital. I prayed to God to save her, asking for Him to show her the Truth. All I had was a prayer—50/50 if it worked. And I remembered that two years before, I had prayed for the life of our kitten Sabrina was playing with, making friends. This time, however, I had to rush to the hospital, not the vet, with my 20-year-old girlfriend who would soon be 21 in October 2014. And I felt like Sabrina, trying to make friends again but by the wrong people was the reason why I, an atheist, was praying for a puppy or a kitten or a bunny's life this time again. I didn't know that lies and secrets were eating away at her from deep inside once in a while as well, it wasn't just the drugs that were killing her insides like cancer. Just like her brother's intestines silently began to consume him and her, unbeknownst to them, but I could almost sense it like a dog if I could not see it, smell it inside them like X-ray. They were unaware of what my eyes had seen, as I watched their vibrations and faces silently change.

INDIVIDUAL BAKED EGG CASSEROLES Prep Time: 10 minutes / Cook Time: 30 minutes / Serves 2 vegetarian In case you were wondering . . . eggs are back on the Do Eat list! The yolks don’t raise your cholesterol (it’s the butter and bacon that do that!) and in fact, they’re a good source of protein, healthy fats, vitamin D, choline, and antioxidants. Eggs also pair nicely with vegetables, which makes them perfect for any meal. 1 slice whole-grain bread 4 large eggs, beaten 3 tablespoons milk ¼ teaspoon salt ½ teaspoon onion powder ¼ teaspoon garlic powder Pinch freshly ground black pepper ¾ cup chopped vegetables (any kind you like—e.g., cherry tomatoes, mushrooms, scallions, spinach, broccoli, etc.) 1.Heat the oven to 375°F and set the rack to the middle position. Oil two 8-ounce ramekins and place them on a baking sheet. 2.Tear the bread into pieces and line each ramekin with ½ of a slice. 3.Mix the eggs, milk, salt, onion powder, garlic powder, pepper, and vegetables in a medium bowl. 4.Pour half of the egg mixture into each ramekin. 5.Bake for 30 minutes, or until the eggs are set.

Similarly, if your reward for exercising is eating a bowl of ice cream, then you’re casting votes for conflicting identities, and it ends up being a wash. Instead, maybe your reward is a massage, which is both a luxury and a vote toward taking care of your body. Now the short-term reward is aligned with your long-term vision of being a healthy person.

Finally, note that his grandmother is not even present in the current situation, as he has now taken up the reins of domestication and subjugated his own will without anyone's else's influence. In the Toltec tradition we refer to this phenomenon as self-domestication. As my father likes to say, “Humans are the only animals on the planet that self-domesticate.” The relationship between the boy and his grandmother forms a part of the Dream of the Planet, and the lunch between the grandmother and her grandson is a basic example of how domestication and self-domestication within the Dream occurs. The grandmother domesticated her grandson in that moment, but he continued to self-domesticate himself long after that. Self-domestication is the act of accepting ourselves on the condition that we live up to the ideals we have adopted from others in the Dream of the Planet, without ever considering if those ideals are what we truly want. While the consequences of finishing a bowl of soup are minimal, domestication and self-domestication can take much more serious and darker forms as well. For instance, many of us learned to be critical of our physical appearance because it wasn't “good enough” by society's standards. We were presented with the belief that we weren't tall enough, thin enough, or that our skin wasn't the right color, and the moment we agreed with that belief we began to self-domesticate. Because we adopted an external belief, we either rejected or tried to change our physical appearance so we could feel worthy of our own self-acceptance and the acceptance of others. Imagine for a moment the many industries that would cease to exist if we all loved our bodies exactly the way they are. To be clear, domestication regarding body image is different from wanting to lose weight in order to be healthy, or even having a preference to look a certain way. The key difference is that with a preference, you come from a place of self-love and self-acceptance, whereas with domestication you start from a place of shame, guilt, and not being “enough.” The line between these two can be thin sometimes, and a Master of Self is one who can look within and determine his or her true motive. Another popular form of domestication in the current Dream of the Planet revolves around social class and material possessions. There is an underlying belief promulgated by society that those who have the most “stuff” or who hold certain jobs are somehow more important than the rest. I, for one, have never met anyone who was more important than anyone else, as we are all beautiful and unique creations of the Divine. And yet many people pursue career paths they dislike and buy things they don't really want or need all in an effort to achieve the elusive goals of peer acceptance and self-acceptance. Instances such as these (and we can think of many others) are the ways in which domestication leads to self-domestication, and the result is that we have people living lives that aren't their own.

As my father likes to say, “Humans are the only animals on the planet that self-domesticate.” The relationship between the boy and his grandmother forms a part of the Dream of the Planet, and the lunch between the grandmother and her grandson is a basic example of how domestication and self-domestication within the Dream occurs. The grandmother domesticated her grandson in that moment, but he continued to self-domesticate himself long after that. Self-domestication is the act of accepting ourselves on the condition that we live up to the ideals we have adopted from others in the Dream of the Planet, without ever considering if those ideals are what we truly want. While the consequences of finishing a bowl of soup are minimal, domestication and self-domestication can take much more serious and darker forms as well. For instance, many of us learned to be critical of our physical appearance because it wasn't “good enough” by society's standards. We were presented with the belief that we weren't tall enough, thin enough, or that our skin wasn't the right color, and the moment we agreed with that belief we began to self-domesticate. Because we adopted an external belief, we either rejected or tried to change our physical appearance so we could feel worthy of our own self-acceptance and the acceptance of others. Imagine for a moment the many industries that would cease to exist if we all loved our bodies exactly the way they are. To be clear, domestication regarding body image is different from wanting to lose weight in order to be healthy, or even having a preference to look a certain way. The key difference is that with a preference, you come from a place of self-love and self-acceptance, whereas with domestication you start from a place of shame, guilt, and not being “enough.” The line between these two can be thin sometimes, and a Master of Self is one who can look within and determine his or her true motive. Another popular form of domestication in the current Dream of the Planet revolves around social class and material possessions. There is an underlying belief promulgated by society that those who have the most “stuff” or who hold certain jobs are somehow more important than the rest. I, for one, have never met anyone who was more important than anyone else, as we are all beautiful and unique creations of the Divine. And yet many people pursue career paths they dislike and buy things they don't really want or need all in an effort to achieve the elusive goals of peer acceptance and self-acceptance. Instances such as these (and we can think of many others) are the ways in which domestication leads to self-domestication, and the result is that we have people living lives that aren't their own.

Cherries can reduce the level of inflammation among healthy people too (as measured by a drop in C-reactive protein levels),32 so I was excited to find a green-light source available year-round—a canned product with only two ingredients: cherries and water. I drain off the liquid (which then goes into my hibiscus punch recipe here) and mix the cherries in a bowl of cooked oatmeal along with cocoa powder and pumpkin seeds. If you sweeten it with date sugar or erythritol (see here), it’s like eating chocolate-covered cherries for breakfast.

Mixing culture war and capitalism is not just a personal quirk shared by these three individuals; it is writ in the very manifesto of the Kansas conservative movement, the platform of the state Republican Party for 1998. Moaning that “the signs of a degenerating society are all around us,” railing against abortion and homosexuality and gun control and evolution (“a theory, not a fact”), the document went on to propound a list of demands as friendly to plutocracy as anything ever dreamed up by Monsanto or Microsoft. The platform called for: • A flat tax or national sales tax to replace the graduated income tax (in which the rich pay more than the poor). • The abolition of taxes on capital gains (that is, on money you make when you sell stock). • The abolition of the estate tax. • No “governmental intervention in health care.” • The eventual privatization of Social Security. • Privatization in general. • Deregulation in general and “the operation of the free market system without government interference.” • The turning over of all federal lands to the states. • A prohibition on “the use of taxpayer dollars to fund any election campaign.” Along the way the document specifically endorsed the disastrous Freedom to Farm Act, condemned agricultural price supports, and came out in favor of making soil conservation programs “voluntary,” perhaps out of nostalgia for the Dust Bowl days, when Kansans learned a healthy fear of the Almighty.17

No one lights a lamp and puts it in a place where it will be hidden, or under a bowl. Instead they put it on its stand, so that those who come in may see the light.y 34Your eye is the lamp of your body. When your eyes are healthy,a your whole body also is full of light. But when they are unhealthy,b your body also is full of darkness.

3. Cranberry Orange Muffins Prep Time: 15 minutes Total Time: 40 minutes Makes:  12 muffins Ingredients: Cooking spray ½ cup of orange juice 1 navel orange, segmented into wedges 1 large egg 1½ cups of all-purpose flour ¾ cup of sugar ¼ cup of vegetable oil 1 tsp of baking soda 1 tsp of baking powder 1 tsp of kosher salt ½ cup of dry cranberries, chopped Directions: Preheat oven at 375°F. Coat a muffin-tin using cooking spray. Blend orange juice, orange wedges, oil and egg in a blender until smooth. Whisk flour, baking soda, baking powder, sugar and salt together in a bowl; whisk to mix well. Make a dig in centre of dry ingredients; pour orange mixture in it; stir to prepare thick batter. Add in cranberries. Divide this mixture into cups of muffin tin, filling up to ¾ full; bake till muffins become golden and bounce when pressed gently, for 20-25 minutes. Let them cool on wire rack and serve warm.

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

Recipe for March Wassail Drinking wassail is an ancient tradition. Dating back to Saxon times, the word itself comes from the greeting “wæs hæl”, roughly translated as “be you healthy”. In the counties of southern England renowned for cider production, drinking wassail originated as a bit of sympathetic magic to protect and encourage the apple trees to bear fruit. While wassail and other punches were very popular during Regency times, by the later part of the 19th-century, they had been largely supplanted by wines and other spirits. The Marches, however, care much more for their own pleasure than for what is fashionable. They serve their wassail the old-fashioned way, out of an enormous wooden bowl mounted in silver with a roasted apple garnish. Their wassail is, as tradition dictates, served quite hot and is deceptively alcoholic. Proceed with caution. Preheat oven to 350 degrees. Core a dozen small apples. (You will only need ten for the wassail, but leftover roasted apples are delicious with cream, yogurt, or ice cream.) Loosely spoon brown sugar into each apple place in a casserole dish with a small amount of water. Bake until tender, approximately 45 minutes. Meanwhile, gently warm 2 pints hard cider. (This is not available in the juice aisle of the grocery store. It is wonderfully alcoholic and tastes deeply of apples. You can find bottled varieties at wine and liquor stores, but the very best is fermented by apple farmers for their own use. Find one and befriend him. The Marches get their cider at the source from the Home Farm at Bellmont Abbey.) To the warming cider, add four cinnamon sticks, crushed with a mortar and pestle, and four pinches ground cloves. (In a bind, ½ teaspoon ground cinnamon may be substituted for the sticks.) Grate in fresh ginger and fresh nutmeg to taste. Lord March’s secret ingredient is a cup of his very best port, added just in time to heat through. When the apples are plump and bursting from their skins, remove them from the oven. Put one into a heatproof punch glass and ladle the wassail over. The March family recipe calls for a garnish of a fresh cinnamon stick for each glass. This recipe will serve six Marches or ten ordinary folk.

Vegan Crepes Ingredients: 1/2 cup soy milk 1/2 cup water 1/4 cup melted soy margarine 1 tbsp. turbinate sugar 2 tbsp. maple syrup 1 cup unbleached all-purpose flour 1/4 tsp. salt   Instructions: •Blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt in a large mixing bowl. •Cover and chill the mixture for 2 hours. •Lightly smear a 5 to 6 inch skillet with some soy margarine. •Heat the skillet until hot. •Pour approximately 3 Tbsp. batter into the skillet. •Churn to make the batter cover the skillet's bottom. •Cook until golden, flip and cook on opposite side.

Easy Ways To Make Your Favorite Foods Healthier So you have decided that it is time to eat healthy. The only thing you know is that it's hard to change something that you have been doing all your life. The tips that you will find in this article will help you lead a nutritious life and to keep with it. To avoid eating too much food at mealtime when dieting, use smaller plates, bowls and cups. It is instinct to fill up your plate so if you use smaller dishes, you will eat less food. Your mind will also let your stomach know you are full since you see a full plate when eating. A great nutritional tip is to subscribe to a magazine devoted to nutrition. There are plenty of publications out there that offer interesting recipes, as well as, the latest information regarding health and nutrition. Having a nutrition magazine like this, can make cooking at home, a lot more exciting. To stay away from sodas and other sugary drinks, you need to find an alternative. It is natural to have cravings for something sweet: why not try fruit juice? Or better yet, mix fruit juice and water. Buy some oranges and squeeze them yourself. You can do the same with a lot of fruits, and combine different kind of juices for flavor. Try buying your fruits and vegetables at a farmer's market near you. Not only do locally-grown foods have a minimal impact on the environment, but they are also better for you, since small farms generally use less harmful chemicals. It's fun to walk around and sample all the delicious fruits and vegetables. Converse with the farmers to ensure you know exactly where and how the food was produced. A good nutrition tip is to stay away from muffins and bagels when you're eating breakfast. Muffins and bagels tend to be high in sugar, and their glycemic index is pretty high. This means that they'll more than likely be stored as fat. Try eating oatmeal instead. Salad is one of the best things that you can put into your body, and can limit the amount of fat that you consume. Instead of eating a hearty meal that is filled with calories and carbohydrates, eat a salad. This will go a long way in your quest for the perfect body. If you are a big coffee drinker, try switching to decaf coffee. Decaf coffee is low in calories and can help you with your coffee cravings. If you need to add items to your coffee, such as sugar or milk, be sure to use the healthiest options available: for example, skim milk or sugar substitute. Liven up your homemade omelet, by including fresh or frozen vegetables. Omelets have an irresistible attraction when they contain fresh or frozen vegetables. Vegetables add interest, as well as, texture, color, flavor and vital nutrients. Just slice some up, saute and then add them to the omelet just before you flip and close it up. As you can see with these tips, switching over to a nutritious lifestyle is not as hard as it first seems. With the simple ideas presented in this article, you will be able to live a healthy and nutritious life. So no matter what kinds of foods you were eating before, if you follow these tips, you will succeed.

After several weeks of smooth sleeping, instead of giving the child the treats immediately, they can be placed in a “treat bowl” to be given to the child after dinner. This delayed gratification helps the child to substitute heightened self-esteem for the treats. Later, forget the reward but continue with the hugs, kisses, and praise.

I grumbled to myself but headed into the hallway, making sure to check for anyone else before stepping out. Though a nice bruise on my head might make Sarah and Mrs. Williams even more interested in getting me out of this nightmare. But, I wasn’t up for the pain. In the dining room, the Robinsons were already in their seats. Viv had left her apron crumpled on the floor in the corner of the room. I bet she’d ask me to pick it up at some point and probably even make me iron the wrinkles out of it. The Robinsons were nice to me now, but I knew everything would go back to their twisted normal if the adoption went through. They would treat me like their modern-day Cinderella all over again. “Sit, sit,” Viv chirped. Avoiding any looks from Max, I took my seat next to Viv and placed my napkin in my lap. Even though I lived with these people, I still held onto the manners that my parents had taught me. Staring at the food in front of me, I saw instantly that it looked nothing like what I was expecting. In fact, it all smelled and looked delicious. I wasn’t sure if it was because I’d barely eaten all day, or because Viv had miraculously discovered a new found talent for cooking. A casserole dish and a steaming pot of piping hot chicken parmesan sat in the middle of the table. A pile of garlic bread sat on a plate between the chicken dishes and there were even a couple of bowls of very healthy looking salad.

WaterLess Urinal Swachh Bharat Abhiyan (Clean India Mission) accelerate sanitation coverage in rural and urban areas. Stakeholders and people from all sections of society have welcomed it as a major step to achieve a healthy and hygienic environment for the citizens of India. This is retrofit waterless urinal technology that gets fitted at base of urinal bowl. It consists of an inlet and outlet cartridge through which urine passes and seals the outlet once the urine is drained out. The technology converts conventional urinal into waterless urinal. No need to remove the old urinal bowl. Advantages:- Waterless urinals do not require a constant source of water Can be built and repaired with locally available materials Low capital and operating costs Waterless urinals produce fewer odours than urinals with water flush and also have no problems with urinal cakes (odour and urinal cakes occur when urine is mixed with water) Waterless urinals contribute to water saving at the greatest possible degree Waterless urinals allow the pure and undiluted collection of urine for reuse, e.g. as fertilizer in urban farming (after appropriate treatment, e.g. storage) and can contribute to closed loop economy, or for effective anaerobic treatment by e.g. an anaerobic ammonium oxidation (anamox) reactor Surface water and aquifers are protected from nutrients and pharmaceuticals if the urine is collected separately Special Feature :- One time fitment Hygienic - Dry restroom prevents bacteria cultivation No Flushing Allocation of transport resources, including the management and regulation of existing transportation activities. No Consumables Waterless and Odorless No Recurring Costs Longer Shelf Life Low & Easy Maintenance Just wipe and clean Structural Feature :- Thin-walled lighted weight Low porosity Ease of transportation Modular Design Flexible in design Minimal surface cracking

Air freshener Bake orange peels at 350 ° F for 10 minutes. Or: Place a sliced orange, grapefruit, or lemon in a pan of water and boil gently for an hour. Or: Place bowls of baking soda or activated charcoal around the house. Or: Pour vinegar into an uncovered dish.

draft dodgers. As John McLaughry put it, “It doesn’t seem right, all these apparently healthy football players being exempt, and many of these men out here eighteen and twenty months all worn down with malaria and still working like hell.

I was settin’ at this restaurant When the waiter came up and said, “What do you want?” I looked at the menu—it looked so nice Till he said, “Let me give you a little advice.” He said, “Spaghetti and potatoes got too much starch, Pork chops and sausage are bad for your heart. There's hormones in chicken and beef and veal, Bowl of ravioli is a dead man’s meal. Bread's got preservatives, there's nitrites in ham, Artificial coloring in jellies and jam. Stay away from doughnuts, run away from pie, Pepperoni pizza is a sure way to die. Sugar’s gonna rot your teeth and make you put on weight, Artificial sweetener’s got cyclamates. Eggs are high cholesterol, too much fat in cheese, Coffee ruins your kidneys and so do teas. Fish got too much mercury, red meat is poison, Salt's gonna send your blood pressure risin’. Hot dogs and bologna got deadly red dyes, Vegetables and fruits are sprayed with pesticides.” So I said, “What can I eat that's gonna make me last?” He said, “A small drink of water in a sterilized glass.” And then he stopped and he thought for a minute, And said, “Never mind the water—there’s carcinogens in it.” So I got up from the table and walked out in the street, Realizin’ there was absolutely nothing I could eat. So I haven't eaten for a month and I don't feel too fine, But I know that I'll be healthy for a long, long time.

INGREDIENTS Chocolate Cup Batter 1 cup melted Raw Cacao Butter 2/3 cups Raw Cacao (Chocolate) Powder 1 tbsp. Stevia Powder or more Raw Honey   Optional Variations:  chopped nuts, dry fruit, coconut flakes. INSTRUCTIONS First, shred the cacao butter. Use a cheese grater to break up the solid cacao butter. Cacao butter melts at 34.1 °C (93.4 °F). Now melt the cacao butter by putting the shredded cacao in a bowl, and putting this bowl in a bigger bowl that is filled with warm water. Be patient while it melts. After the cacao is melted, add the dry cacao powder. Add the dry or wet sweetener (I prefer stevia or raw honey here) and mix well. Pour the melted chocolate mix into small silicone cups. Here’s where