Healthy Refrigerator Food Quotes

In fact, there is absolutely nothing healthy in your house. And you thought you were eating healthily this whole time. Every food and drink item in your pantry and refrigerator has been slowly killing you. General supermarkets aren’t much different—over ninety-five percent of the food and drinks neatly stacked on shelves are slowly killing humans. Just like your water supply we’ve poisoned, we’ve made sure the places you go to purchase food are overflowing with poison for you to freely ingest. But we don’t force you to eat poisonous food, you choose to eat it yourselves. Most of the poisons are shown right on the food or drinks’ ingredient list for you to peruse through.” “Yeah, right. Like I can understand half of the words on those ingredient lists.” Karver laughed while filling a pot full of fluoride tap water and putting it on a burner to boil. “It’s pretty simple. If you don’t understand what an ingredient is, you shouldn’t be putting it in your body. Natural flavors …” Karver laughed.

Today, I choose not to take my life for granted. I choose not to look upon the fact that I am healthy, have food in my refrigerator and have clean water to drink as givens. They are not givens for so many people in our world. The fact that I am safe and (relatively) sane are not givens. That I was born into a family who loves me and into a country not ravaged by war are not givens. It is impossible to name all of the circumstances in my life I've taken for granted. All of the basic needs I've had met, all of the friendships and job opportunities and financial blessings and the list, truly, is endless. The fact that I am breathing is a miracle, one I too rarely stop to appreciate. I'm stopping, right now, to be grateful for everything I am and everything I've been given. I'm stopping, right now, to be grateful for every pleasure and every pain that has contributed to the me who sits here and writes these words. I am thankful for my life. This moment is a blessing. Each breath a gift. That I've been able to take so much for granted is a gift, too. But it's not how I want to live—not when gratitude is an option, not when wonder and awe are choices. I choose gratitude. I choose wonder. I choose awe. I choose everything that suggests I'm opening myself to the miraculous reality of simply being alive for one moment more.

Today, I choose not to take my life for granted. I choose not to look upon the fact that I am healthy, have food in my refrigerator and have clean water to drink as givens. They are not givens for so many people in our world. The fact that I am safe and (relatively) sane are not givens. That I was born into a family who loves me and into a country not ravaged by war are not givens. It is impossible to name all of the circumstances in my life I’ve taken for granted. All of the basic needs I’ve had met, all of the friendships and job opportunities and financial blessings and the list, truly, goes on and on. The fact that I am breathing is a miracle, one I too rarely stop to appreciate. I’m stopping, right now, to be grateful for everything I am and everything I’ve been given. I’m stopping, right now, to be grateful for every pleasure and every pain that has contributed to the me who sits here and writes these words. I am thankful for my life. This moment is a blessing. Each breath a gift. That I’ve been able to take so much for granted is a gift, too. But it’s not how I want to live—not when gratitude is an option, now when wonder and awe are choices. I choose gratitude. I choose wonder. I choose awe. I choose everything that suggest I’m opening myself to the miraculous reality of simply being alive for one moment more.

What to remove? Dairy. From cows, goats, and sheep (including butter). Grains. For the more intensive version of this 30-day diet, eliminate all grains. This is important for those with digestive or autoimmune conditions. If this feels undoable for a full month, add in a small serving a day of gluten-free grains like white rice or quinoa. If that still feels undoable, consider a whole-foods diet rich in vegetables that is strictly gluten- and dairy-free. Legumes. Beans of all kinds (soy, black, kidney, pinto, etc.), lentils, and peanuts. Green peas and snap peas are okay. Sweeteners, real or artificial. Sugar, high-fructose corn syrup, maple syrup, honey, agave, Splenda, Equal, NutraSweet, xylitol, stevia, etc. Processed or refined snack foods. Sodas and diet sodas. Alcohol in any form. White potatoes. Premade sauces and seasonings. How to avoid common pitfalls: Prepare well beforehand. Choose a time frame during which you will have limited or reduced travel, and that doesn’t include holidays or special occasions. Study the list of foods allowed on the diet and make a shopping list. Remove the foods from your pantry or refrigerator that aren’t allowed on the diet, if that makes it easier. Engage the whole family to try this together, or find a friend to join you. Success happens in community. Set up a calendar to mark your progress. Print out a free 30-day online calendar, tape it to the refrigerator door, and mark off each day. Pack snacks with you, pack your lunch, call ahead to restaurants to check their menu (or check online). Get enough vegetables and fats. If you feel jittery or lose too much weight, increase your carbohydrates (starchy vegetables like yams, taro, sweet potatoes). Don’t misread withdrawal-type symptoms as the diet “not working.” These symptoms usually resolve within a week’s time. Personalize it. Start with the basics above and: * If you’re having trouble with autoimmune conditions, eliminate eggs, too. * If you’re prone to weight gain, eat less meat and heavier foods (ex: stews, chili), more vegetables and raw foods. * If you’re prone to weight loss or having trouble gaining weight, eat more meats and heavier foods (ex: stews, chili), less raw foods like salads. * If you’re generally healthy and wanting a boost in energy, try short-term fasts of 12–16 hours. Due to the circadian rhythm of the digestive tract, skipping dinner is best (as opposed to skipping breakfast). Try this 1–2 times a week. (This fast also means no supplements or beverages other than tea or water during the fasting time.)

Stop making such a big deal about lard. It is no less healthy than other fats, and it is more delicious. Nothing makes as flaky or as delicious biscuits or piecrust as ones made with part lard. And there is simply nothing better for frying. You eat the rest of the animal (including parts that are likely much more offensive), so buy a tub of fresh lard to keep in your refrigerator. Use it and be proud that you are working to bust a stupid stigma about a completely natural ingredient. Don’t engage the lard enemies, as more often than not, they have no fucking idea what they are talking about. Go beat your head against a wall instead. You’ll end up happier.

The strawberry, he informs us, is a member of the rose family and its botanical name, Fragaria, means "fragrance." And while most people know it is the only fruit with seeds on the outside, it is actually not fruit at all but swollen stems. It is one of the few fruits to contain ellagic acid, a compound believed to prevent healthy cells from turning into carcinogenic ones. My classmates cluck their tongues at this. "And the best way to cook the fraises," he says in his distinct fresh accent, "is to barely cook them at all. Which is why my strawberry crème brûlée is so fantastic. Quick to make, delicious, and the texture of the berry remains firm." Combining strawberries in rum, sour cream, and cream plus a dash of fresh lemon juice in a bowl, he tosses the mixture and spoons it into ramekins. Ideally, he says, the strawberry mixture should be refrigerated for several hours to meld the flavors. However, since we're on a time crunch, he sprinkles each with brown sugar before sliding them under the broiler so the tops turn a crusty caramel in seconds.

Fudgy Two-Bite Brownies Once these brownies have cooled completely you really can’t even taste the secret ingredients, but if you dig in while they’re still warm you might get some hints of the beans. It’s not bad, but they’ll be more chocolatey if you can resist them straight out of the oven (the struggle is real)! SERVES 12  TOTAL TIME: 1 HOUR (INCLUDING COOLING) 6 ounces peeled and cubed raw sweet potato 1½ ounces dark chocolate (at least 70 percent cacao), chopped 1 cup black beans, drained and rinsed, then drained again ¼ cup coconut oil ¼ cup white whole wheat or rice flour 3 tablespoons unsweetened plain or vanilla almond milk 3 tablespoons lightly packed dark brown sugar 2 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract ½ teaspoon baking powder ⅛ teaspoon fine sea salt Flaky sea salt, for garnish 1. Prepare the sweet potato: Preheat the oven to 375°F. Lightly coat 24 cups of a mini muffin tin with cooking spray. 2. Place the sweet potato in a small saucepan, add about 1 inch of water, bring to a boil over high heat, cover, reduce the heat to low, and simmer until the sweet potato is tender, 12 to 13 minutes. 3. Drain well, cool, then mash into a paste (you should have about 1 cup). 4. Prepare the brownie batter: Place the chocolate in a small bowl and microwave on high, stopping to stir every 30 seconds, until melted and smooth, about 1 minute 30 seconds. 5. Add the mashed sweet potato and melted chocolate to a food processor along with the beans, coconut oil, flour, almond milk, brown sugar, granulated sugar, cocoa powder, vanilla, baking powder, and salt. Process, stopping and scraping down the sides of the processor bowl if necessary, until very smooth, 30 to 45 seconds. 6. Bake and serve the brownies: Using about 1 generous tablespoon batter for each brownie, evenly divide the batter among the muffin cups and bake until the tops are crackled and shiny, 30 to 35 minutes. 7. Move the pan to a wire rack and cool completely to allow the centers to set before releasing them from the tin, about 30 minutes. 8. Garnish the brownies with the flaky sea salt, if desired, and serve at room temperature, or refrigerate and serve later. Note: These brownies will keep, in a sealed container, in the refrigerator for up to 4 days. NUTRITIONAL INFORMATION (1 SERVING = 2 BROWNIE BITES) Calories 118, Total Fat 6.3 g 10%, Saturated Fat 4.9 g 25%, Trans Fat 0.0 g, Cholesterol 0.0 mg 0%, Sodium 122.5 mg 5%, Total Carb 14.8 g 5%, Dietary Fiber 2.6 g 10%, Sugars 6 g, Added Sugars 0 g, Protein 2.3 g 5%, Vitamin D 0.0 mcg 0%, Calcium 35.9 mg 4%, Iron 1.0 mg 5%, Potassium 132.8 mg 4%