Veggie Quotes

There's no need to wait for the bad things and bullshit to be over. Change now. Love now. Live now. Don't wait for people to give you permission to live, because they won't.

Annabeth:My fatal flaw. That's what the Sirens showed me. My fatal flaw is hubris. Percy: the brown stuff they spread on veggie sandwiches? Annabeth:No, Seaweed Brain. That's HUMMUS. hubris is worse. Percy: what could be worse than hummus? Annabeth: Hubris means deadly pride, Percy. Thinking you can do things better than anyone else... Even the gods.

The Bible doesn’t tell us exactly why God wasn’t satisfied with the fruits and veggies Cain offered up. Maybe he kept the juiciest peaches and sweetest mangoes for himself and offered God nothing but brussels sprouts and spinach.

My fatal flaw is hubris. The brown stuff they spread on veggie sandwiches? No, seaweed brain. That's hummus. Hubris is worse. What could be worse than hummus?

There are ten thousand people in the United States in a persistent vegetative state. Just enough to start a small town. Think of them as veggie-burghers.

Nobody can possibly be so hungry that they need to take a life in order to feel satisfied - they don't after all, take a human life, so why take the life of an animal? Both are conscious beings with the same determination to survive. It is habit, and laziness and nothing else.

The ticket to emotional health, like that to physical health, comes from eating your veggies—that is, accepting the bland and mundane truths of life: truths such as “Your actions actually don’t matter that much in the grand scheme of things” and “The vast majority of your life will be boring and not noteworthy, and that’s okay.” This vegetable course will taste bad at first. Very bad. You will avoid accepting it. But once ingested, your body will wake up feeling more potent and more alive. After all, that constant pressure to be something amazing, to be the next big thing, will be lifted off your back. The stress and anxiety of always feeling inadequate and constantly needing to prove yourself will dissipate. And the knowledge and acceptance of your own mundane existence will actually free you to accomplish what you truly wish to accomplish, without judgment or lofty expectations. You

It might sound naive to suggest that whether you order a chicken patty or a veggie burger is a profoundly important decision. Then again, it certainly would have sounded fantastic if in the 1950's you were told that where you sat in a restaurant or on a bus could begin to uproot racism.

If your meals consistently revolve around corpse multiple times daily, you might become one sooner than you planned.

Chickens are annoying. Is that why people eat them? My sister is annoying, but nobody eats her.

God, what is wrong with me? I've been watching too much Gossip Girl. Reading too many snarky books. Maybe I should listen to a bunch of Christian music or watch some Hannah Montana with Budge. I know, I'll view VeggieTales until the evil is purged out of me, and all the comes out of me is goodness, light, and songs about cucumbers.

America’s not really a melting pot. It’s more like one of those divided metal plates with separate sections for starch, meat, and veggies.

Single life shouldn't be a diet of junk food, aiming only to please one's lower appetites. It should be a time of preparation, the veggies that earn our dessert.

Good people eat all their veggies and all the fruits, but they still have good grades. I call this, Freakonomics.

What would Kathy say if she knew I let the whole crew eat those Oreos when they never did eat their carrot sticks (which I had so firmly required as prerequisite)? All three of my kids were probably heading for disease (not enough veggies) and jail (not enough discipline).

Fighting the Blues with Greens Here’s a statistic you probably haven’t heard: Higher consumption of vegetables may cut the odds of developing depression by as much as 62 percent.26 A review in the journal Nutritional Neuroscience concluded that, in general, eating lots of fruits and veggies may present “a non-invasive, natural, and inexpensive therapeutic means to support a healthy brain.

You gonna make it? Fallon asked Brody, eyeing him. He looked two steps from the grave. Well, if I don't, you guys feel free to eat me. A little meat would do you good. These damn veggies ain't doing shit.

McG: 11:39 PM: Tease. A: Bushy prehistoric looking veggies frighten me. Lilliana: 11:41 PM: WTH are we talking about here? McG: 11:42 PM: Fucking auto correct. VAGINAS! Bushy vaginas put the fear of God in me. Seriously, Lilly, if you’ve got one, groom that shit unless you want to see a grown alpha male curl into the fetal position and cry. It won’t be pretty. Just sayin

TRY THIS: Think of your favorite veggie or salad. Prepare it with care, and eat it before every lunch and dinner for a week. Notice your cravings and whether they change.

The carnistic schema, which twists information so that nonsense seems to make perfect sense, also explains why we fail to see the absurdities of the system. Consider, for instance, advertising campaigns in which a pig dances joyfully over the fire pit where he or she is to be barbecued, or chickens wear aprons while beseeching the viewer to eat them. And consider the Veterinarian's Oath of the American Veterinary Medical Association, 'I solemnly swear to use my...skills for the...relief of animal suffering,' in light of the fact that the vast majority of veterinarians eat animals simply because they like the way meat tastes. Or think about how poeple won't replace their hamburgers with veggie burgers, even if the flavor is identical, because they claim that, if they try hard enough, they can detect a subtle difference in texture. Only when we deconstruct the carnistic schema can we see the absurdity of placing our preference for a flawless re-creation of a textural norm over the lives and deaths of billions of others.

She pulled her blanket around her. “My fatal flaw. That’s what the Sirens showed me. My fatal flaw is hubris.” I blinked. “That brown stuff they spread on veggie sandwiches?” She rolled her eyes. “No, Seaweed Brain. That’s hummus. Hubris is worse.” “What could be worse than hummus?

That’s what the Sirens showed me. My fatal flaw is hubris.” I blinked. “That brown stuff they spread on veggie sandwiches?” She rolled her eyes. “No, Seaweed Brain. That’s hummus. Hubris is worse.” “What could be worse than hummus?

As the brother put the carving knife aside, he said, "Stuffing?" "Am I breathing?" Phury shoved a spoon into the bird and piled high. "Mashed?" "Do you have gravy?" "Am I breathing?" V cracked a smile. "Roger that. And affirmative on the gravy." When a plate was put in front of him, he glanced up. "No veggies? Not that I'm looking a gift horse in the mouth." "Vegetable matter is a waste of porcelain space." Phury pushed a knife and fork across the butcher block. "Ask yourself, would I sacrifice the surface area of mashed or stuffing for peas?" "I love you.

a melting pot. It’s more like one of those divided metal plates with separate sections for starch, meat, and veggies. I’m looking at him and he’s still not looking

For her a day of pampering meant comic books, black liquorice, serious exercise, veggie curry and, above all, solitude.

Alright, kids, who wants to try a home-made veggie sausage spiced with the secret herbs of the jungle's dark and vengeful heart? I can through some on the grill with the next round of tofu burgers.

Everything you could ever desire is out there too, but I won't be serving it to ye on a silver platter. Tis better to dish yer own plate in this life, that way ye won't have to eat any veggies if ye don't wanna.

The Harvard Nurses’ Health Study found that eating just one serving of lettuce or other vitamin K–rich foods (leafy greens and veggies) a day can cut the risk of hip fracture in half compared to eating just one serving a week.

veganism isn't just about kicking a meat-eating habit and getting some veggies into your diet. It's a powerful rejection of a racist food system and a racist, cannibalistic politics that characterizes animals and nonwhite people as disposable and consumable.

Which is the real Grandma? The Grandma who used to pick me up from nursery school? The Grandma who made me her special veggie meatballs? Breakfast-time Grandma when she dipped her bread in coffee before eating it? Gentle Grandma who, whenever Mum scolded me and pushed me away would sit next to me and let me talk? When Grandma goes away from this earth, where will she go? It's not happened yet, but I'm thinking about it now because I know that one day it's definitely, for sure, going to happen, And when I think about it, the air inside my chest gets heavier and heavier and it feels as if there's no escape.

There is a trailer that I pass on the drive to my parents’ house in Robards, and obstructing the dance of the overgrown weeds is a Trump sign. Last summer, another sign went up next to it. The sign, handily made of cardboard and black marker, said, “EXTRA FRUITS AND VEGGIES FROM GARDEN, STOP BY AND GET YOU SOME.

I hope this book will inspire the kitchen con-artist in you, increase fruit and veggie consumption in your family, and motivate you to become an Accidental Cook. Pass it on!

Aren’t those vegetables sexy, Rog?” Grant cooed, trying to hold in laughter. “Sexy, sexy veggies. You two need to go on lots of dates together.

​Eat less. ​Drink more. ​Raw veggies. Water. Grapes. ​No grease. No junk food. No food. ​No food. ​No food.

Pennsylvania Haiku "Our five food groups are: fruits, legumes, whole grains, veggies and iced Tastykakes.

I saw a photo, you looked joyous. My eyes are green, I eat my veggies. I need to get her out the picture. She's really fuckin' up my frame.

On the Head Strong program, you are going to eat lots of fresh dark veggies and low-sugar fruits to get the recommended amount of polyphenols per day, which is at least 2 grams.

I vow to only eat veggies and yogurt, the kind without sugar or fat or joy.

He thought for a moment then said, “Eat veggies because love does nothing for your heart health?” “Yeeesss! Write that.

A SPOONFUL OF KINDNESS When Tommy, my son, was three years old, my wife, Lilly, and I took him for his annual checkup and the pediatrician asked us what his eating habits were like. “Well,” we confessed, “he’s going through this phase of only liking chicken fingers and carbs, so we’ve kind of given up trying to get him to eat vegetables for now. It’s become too much of a struggle every night.” The pediatrician nodded and smiled, and then said, “Well, you can’t really force him to eat the veggies, guys, but your job is to make sure they’re on his plate. He can’t eat them if they’re not even on his plate.” I’ve thought about that a lot over the years. I think about it with teaching. My students can’t learn what I don’t teach them. Kindness. Empathy. Compassion. It’s not part of the curriculum, I know, but I still have to keep dishing it out onto their plates every day. Maybe they’ll eat it; maybe they won’t. Either way, my job is to keep on serving it to them. Hopefully, a little mouthful of kindness today may make them hungry for a bigger taste of it tomorrow. —Mr. Browne

Luella had been Lou's favorite grandma. Some grandmas took their grandchildren to parks, or bought them books and dolls, or shared their special stories. Her grandma shared her recipes. She taught Lou how to check when a roast turkey was done, chop veggies without cutting off a finger, and bake a coconut cake grown men swooned over. A fog of comforting smells had perpetually blanketed her kitchen- an expression of her love so strong you could taste it. Lou caught the culinary bug during those early days and loved that she was named after her grandma, even if Lou believed she'd never make food quite as delicious.

I was aiming to write fifteen hundred words that day. I only made it to four hundred, but on the bright side, I also won twenty-eight consecutive games of spider solitaire before I stopped to stir-fry some veggies for dinner.

Diet is increasingly important as you age. At 59, I weigh 10 pounds more than I did in high school, and I can still wear size 34 jeans. But I can’t eat like I did in my 20's and 30's. Lean meat, veggies, and fresh fruit form the bulk of my diet. I rely on protein powder and protein bars to keep my protein intake up. When I do over-indulge, I do an extra workout or restrict my eating for a couple of days. I weigh daily and when the needle creeps up, I take action. Don’t let it get out of control because it's harder at this age to dump the weight ~ Steve Holley, veteran martial artist

6 apples 1 bunch grapes 20 ounces frozen peaches 20 ounces frozen blueberries 15 ounces frozen strawberries 10 ounces frozen mixed berries 6 ounces of mango chunks 3 bananas 1 bunch kale 20 ounces spinach 20 ounces spring mix greens Stevia sweetener (packets) Bag of ground flaxseeds (often in vitamin section) Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) Raw or unsalted nuts and seeds to snack on Detox tea (by Triple Leaf or Yogi brands) Sea salt (or any uniodized sea salt) OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior

McDonald’s caved to the Indian palate and, for the first time, dropped Big Macs and all hamburgers from its menu, since Hindus don’t eat beef. Instead, it serves McAloo Tikki and the McVeggie and a culinary hybrid, the Paneer Salsa Wrap. McDonald’s didn’t change India, as some feared. India changed McDonald’s. And

When a plate was put in front of him, he glanced up. “No veggies? Not that I’m looking a gift horse in the mouth.” “Vegetable matter is a waste of porcelain space.” Phury pushed a knife and fork across the butcher block. “Ask yourself, would I sacrifice the surface area of mashed or stuffing for peas?” “I love you.

I glimpsed a huge beyond when I became a mother, the enormity of an abyss or the opposite of an abyss, the idea of complete fullness, the anti-death, tiny gods everywhere. But now all the world wants to hear of me is how I juggle children and career, how I manage to get the kids to eat their veggies, how I lost the weight. I will never lose this weight. When one encounters a mother doing too many things perfectly, smiling as if it is all so easy, so natural, we should feel a civic responsibility to slap her hard across the face, to scream the word Stop! Stop! So many times the woman begins to chant or whimper the word along with us. Once she has been broken, take her in your arms until the trembling and self-hatred leave her body. It is our duty. I used to think it was motherhood that loosens a woman’s grasp on sanity. Now I see it is the surplus and affluence of America. Plus something else, something toxic, leaking poison, fear. Something we can’t yet see.

The the street was quiet again. Country quiet. That's partly what took city natives like the Whitlams by surprise, Falk thought: the quiet. He could understand them seeking out the idyllic country lifestyle, a lot of people did. The idea had an enticing, wholesome glow when it was weighed out from the back of a traffic jam, or while crammed into a gardenless apartment. They all had the same visions of breathing fresh clean air and knowing their neighbors. The kids would eat home-grown veggies and learn the value of an honest day's work. On arrival, as the empty moving truck disappeared form sight, they looked around and were always taken aback by the crushing vastness of the open land. The space was the thing that hit them first. There was so much of it. There was enough to drown in. To look out and see not another soul between you and the horizon could be a strange and disturbing sight. Soon, they discovered that the veggies didn't grow as willingly as they had in the city window box. That every single green shoot had to be coaxed and prized from the reluctant soil, and the neighbors were too busy doing the same on an industrial scale to muster much cheer in their greetings. There was no daily bumper-to-bumper commute, but there was also nowhere much to drive to. Falk didn't blame the Whitlams, he'd seen it many times before when he was a kid. The arrivals looked around at the barrenness and the scale and the sheer bloody hardness of the land, and before long their faces all said exactly the same thing. "I didn't know it was like this." He turned away, remembering how the rawness of local life had seeped into the kids' paintings at the school. Sad faces and brown landscapes.

He’d been doing crap like this for me since we were both five, the outsiders at a milk-white elementary school in a so-white-it-was-practically-Wonder-Bread county. I was the only half-a-Jew for miles, and Walcott was the sperm-donated product of a pair of lesbians who left Atlanta to grow organic veggies and run a mountain bed-and-breakfast

In the words of the choreographer Twyla Tharp, “Skill gets imprinted through action.” Assign yourself daily drills to practice the mechanical basics of the skill, whether reviewing flash cards or working with a kitchen knife. Learning all the recipes in the world won’t make you a great chef if you can’t chop, dice, and julienne those veggies.

Eat fiber rich food! Fiber not only reduces cholesterol and keeps you regular, but it also fools your brain into thinking you are full. It holds water so your stomach feels full. You won’t go overboard with too many calories because you feel satisfied—thus, no weight gain. And fiber is only found in plant-based foods like whole grains, beans, veggies, and fruits.

Twas the night before Thanksgiving, And the stars up above Shone down on a school bus Abounding with love. The very next evening, Eight families were blessed With eight fluffy Thanksgiving turkeys As guests. They feasted on veggies With jelly and toast, And everyone was thankful (The turkeys were most!). So each one gave thanks For love and for living, And they all had a wonderful Happy Thanksgiving.

Ever since then 'Buela is convinced I have magical hands when it comes to cooking. And I don't know if I really have something special, or if her telling me I got something special has brainwashed me into believing it, but I do know I'm happier in the kitchen than anywhere else in the world. It's the one place I let go and only need to focus on the basics: taste, smell, texture, fusion, beauty. And something special does happen when I'm cooking. It's like I can imagine a dish in my head and I just know that if I tweak this or mess with that, if I give it my special brand of sazón, I'll have made a dish that never existed before. Angelica thinks it's because we live in the hood, so we never have exactly the right ingredients- we gotta innovate, baby. My aunt Sarah says it's in our blood, an innate need to tell a story through food. 'Buela says it's definitely a blessing, magic. That my food doesn't just taste good, it is good- straight up bottled goodness that warms you and makes you feel better about your life. I think I just know that this herb with that veggie with that meat plus a dash of eso ahí will work. And that if everything else goes wrong, a little squeeze of lime and a bottle of hot sauce ain't never hurt nobody.

The very fact that something is important to us can make our children feel less like doing it. The more we pressure our children into eating their veggies, cleaning their rooms, brushing their teeth, doing their homework, minding their manners, or getting along with their siblings, the less inclined they are to comply. The more insistently we command them not to eat junk food, the more inclined they are to do it.

Lou recovered some foie gras, duck confit, and assorted veggies and herbs. As she grabbed the items, a menu started bubbling to the surface: foie gras ravioli with a cherry-sage cream sauce, crispy goat cheese medallions on mixed greens with a simple vinaigrette, pan-fried duck confit, and duck-fat-roasted new potatoes with more of the cherry-sage cream sauce. For dessert, a chocolate souffle with coconut crisps.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

As a reader, I’m a lot more interested in what’s going to happen than what already did. Yes, there are brilliant novels that run counter to this preference (or maybe it’s a prejudice)—Rebecca, by Daphne du Maurier, for one; A Dark-Adapted Eye, by Barbara Vine, for another—but I like to start at square one, dead even with the writer. I’m an A-to-Z man; serve me the appetizer first and give me dessert if I eat my veggies.

As every close observer of the deadlocks arising from the political correctness knows, the separation of legal justice from moral Goodness –which should be relativized and historicized- ends up in an oppressive moralism brimming with resentment. Without any “organic” social substance grounding the standards of what Orwell approvingly called “common decency” (all such standards having been dismissed as subordinating individual freedoms to proto-Fascist social forms), the minimalist program of laws intended simply to prevent individuals from encroaching upon one another (annoying or “harassing” each other) turns into an explosion of legal and moral rules, an endless process (a “spurious infinity” in Hegel’s sense) of legalization and moralization, known as “the fight against all forms of discrimination.” If there are no shared mores in place to influence the law, only the basic fact of subjects “harassing other subjects, who-in the absence of mores- is to decide what counts as “harassment”? In France, there are associations of obese people demanding all the public campaigns against obesity and in favor of healthy eating be stopped, since they damage the self-esteem of obese persons. The militants of Veggie Pride condemn the speciesism” of meat-eaters (who discriminate against animals, privileging the human animal-for them, a particularly disgusting form of “fascism”) and demand that “vegeto-phobia” should be treated as a kind of xenophobia and proclaimed a crime. And we could extend the list to include those fighting for the right of incest marriage, consensual murder, cannibalism . . . The problem here is the obvious arbitrariness of the ever-new rule. Take child sexuality, for example: one could argue that its criminalization is an unwarranted discrimination, but one could also argue that children should be protected from sexual molestation by adults. And we could go on: the same people who advocate the legalization of soft drugs usually support the prohibition of smoking in public places; the same people who protest the patriarchal abuse of small children in our societies worry when someone condemns a member of certain minority cultures for doing exactly this (say, the Roma preventing their children from attending public schools), claiming that this is a case od meddling with other “ways of life”. It is thus for necessary structural reasons that the “fight against discrimination” is an endless process which interminably postpones its final point: namely a society freed from all moral prejudices which, as Michea puts it, “would be on this very account a society condemned to see crimes everywhere.

Hence, the notion of the “cheese burger” by the late 1930s, with “burger” now referring to a disk of meat. Today, of course, one speaks of the veggie burger, taco burger, fish burger, and so much else, such that no one would object that burger is “not a word.” Now it is, but only because of grafting. We talk about eating a nice burger, and Abraham Lincoln brought back to life would picture us trying to consume a staid, small-town German tradesman.

Pantry Soup, which involved sautéing onions, garlic, and any other veggies kicking around before adding chicken broth, canned chickpeas, rosemary, a can of diced tomatoes, and slices of chicken sausage. Samantha had learned to keep packages of the sausages in the freezer in all different flavors. She defrosted Italian ones in the microwave and added them to the mixture she had on simmer. Before she served it she’d bring the soup to a boil and add a cup of ditalini pasta.

Oh, Michael, soon we’ll be parkin’ in front of Grand Moff Tarkin Enjoying veggie moo shu to the beeps of R2-D2 And maybe even holding hands while gazing upon the Tatooine sands And knowing that our love by far has more fire power than the Death Star And though they may blow up our planet and kill every creature living on it Like Leia and Han, in the stars above, they can never destroy our love— Like the Millennium Falcon in hyperdrive our love will continue to thrive and thrive.

Oh, I can’t wait to cook up a bunch of food for them! There’s nothing better than cooking for hungry guests! Let’s see...they’d probably want lots of meat—so I’ll need to make plenty of cooked beef, cooked chicken. Ooh, I wonder if I have any more cod? Of course, I’ll bake fresh bread and pumpkin pies and bring them lots of veggies from the garden. I can’t stand the thought of them being hungry! I’ll bring enough so they can have leftovers for days. I wonder if I should send some tables, too, so they can eat a proper meal...

Needless to say, cooking for a man with such a delicate palate can be challenging and every once in a while I like to make something that isn't served with a glass of milk and a side of applesauce. This can be difficult with a husband with such discriminating taste buds. Difficult, but not impossible, if you're willing to lie. Which I am.   During the winter months I love to make soups and one of my favorites is taco soup. It has all of the basic food groups in one bowl; meat, veggies, beans, and Fritos. It's perfection. I've been warming bodies and cleaning colons with this recipe for years. However, when I met my husband he advised he didn't like beans, so he couldn't eat taco soup. This was not the response I hoped for.   I decided to make it for him anyway. The first time I did I debated whether to add beans. I knew he wouldn't eat it if I did, but I also knew the beans were what gave it the strong flavor. I decided the only way to maintain the integrity of the soup was to sacrifice mine. I lied to him about the ingredients. Because my husband is not only picky but also observant, I knew I couldn't just dump the beans into the soup undetected. Rather, I had to go incognito. For that, I implored the use of the food processor, who was happy to accommodate after sitting in the cabinet untouched for years.   I dumped the cans of beans in the processor and pureed them into a paste. I then dumped the paste into the taco soup mixture, returning the food processor to the cabinet where it would sit untouched for another six months.   When it came time to eat, I dished out a heaping bowl of soup and handed it to my husband. We sat down to eat and I anxiously awaited his verdict, knowing he was eating a heaping bowl of deceit.   “This is delicious. What's in it?” he asked, in between mouthfuls of soup.   “It's just a mixture of taco ingredients,” I innocently replied, focusing on the layer of Fritos covering my bowl.   “Whatever it is, it's amazing,” he responded, quickly devouring each bite.   At that moment I wanted nothing more than to slap the spoon out of his hand and yell “That's beans, bitch!” However, I refrained because I'm classy (and because I didn't want to clean up the mess).

Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on CHAPTER FOUR How to Do the 10-Day Green Smoothie Cleanse The 10-Day Green Smoothie Cleanse is a truly health-transforming experience.

Well, you can't really force him to eat the veggies, guys, but your job is to make sure they're on his plate. He can't eat them if they're not even on his plate" -pediatrician "I've thought about that a lot over the years. I think about it with teaching. My students can't learn what I don't teach them. Kindness. Empathy. Compassion. It's not part of the curriculum, I know, but I still have to keep dishing it out onto their plates every day. Maybe they'll eat it; maybe they won't. Either way, my job is to keep on serving it to them. Hopefully, a little mouthful of kindness today may make them hungry for a bigger taste of it tomorrow" -Mr. Browne

Bring on the veggies In 1980, the first Guidelines directed consumers to “Eat foods with adequate starch and fiber.” By 1990, that had become “Choose a diet with plenty of vegetables, fruits, and grain products.” Today, the new, direct directive is to make half of your plate vegetables and fruits. Maybe the whole plate: The Guidelines say right out, no mincing words here, those vegetarian-style diets are associated with a variety of health benefits including lower weight, a lower risk of heart disease, and — best of all — a longer life. Finally, two new charts, Appendix 8 and Appendix 9, detail (respectively) “Lacto-ova Adaptations of USDA Food Patterns” (meal planning for vegetarians who eat dairy products)

Our bodies aren't adapted to absorb big loads of nutrients all at once (many supplements surpass RDA values by 200 percent or more), but tiny quantities of them in combinations--exactly as they occur in plants. Eating a wide variety of different plant chemicals is a very good idea, according to research from the American Society for Nutritional Sciences. You don't have to be a chemist, but color vision helps. By eating plant foods in all different colors you'll get carotenoids to protect body tissues from cancer (yellow, orange, and red veggies); phytosterols to block cholesterol absorption and inhibit tumor growth (green and yellow plants and seeds); and phenols for age-defying antioxidants (blue and purple fruits). [from an entry by Barbara Kingsolver's daughter Camille]

Happy Camper Tip #10   Veggie Pancakes—These are delicious, healthier than regular pancakes, and can be made ahead and warmed up. Grate two cups of zucchini and one cup of carrots. Add one cup of corn—frozen works best. Stir in one egg, two tablespoons of plain yogurt, one half teaspoon of salt and one eighth teaspoon of pepper. Combine one half cup of flour, one half cup of corn meal and two teaspoons of baking powder and add to veggie mixture. Stir well and add one half cup of cheese. In a skillet with a small amount of oil, use a scant quarter cup of batter for each pancake and flatten slightly with a fork. Cook about three minutes on a side and drain on paper towels. Store in the refrigerator between layers of waxed paper and reheat in the microwave. Excellent with butter and syrup or ranch dressing.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

The only veggies allowed when trying to become keto-adapted are: red leaf lettuce, cabbage, celery, zucchini and cucumbers. I know this sounds crazy, but even non-starchy vegetables may hold you back while trying to become keto-adapted. I used to be more passive in my office and tell clients to take “baby steps” but not anymore. People want results. Rip that band-aid off! Whether you are dealing with inflammation showing externally where people can see it (weight gain, acne, eczema, and rosacea) or internally (heart disease, joint pain, nerve damage, high blood sugar), the faster you can get to be keto-adapted the better. Once adapted or near your weight loss and healing goals, you can begin to re-introduce other low starch veggies. When in maintenance, you can find your bodies threshold for carbs by introducing psyllium breads and nut flours and monitoring your weight (typically 30-50 grams of total carbs per day).

Fritz.” The butler rushed over from the crudité arrangement he was working on. “Yes, master! I am eager to be of aid.” “Take this.” iAm peeled the cat off himself, prying both of its front claws out of his fleece. “And do whatever it is you do with it.” As he turned away, he felt like glancing back and making sure G*dd*mn was okay. But why the fuck would he do that? He had to get to Sal’s and check on his staff. Usually he hit the restaurant in the early afternoon, but shit had not been “usual,” what with that migraine: Every time his brother had one, they both got a headache. Now, though, with Trez rebounding and no doubt soon to be on the grind with that Chosen, it was time to get back on his own track. If only to keep himself from going psychotic. Jesus Christ, Trez was now going to fuck that female. And God only knew where that was going to land them all. Just as he hit the exit, he called out over his shoulder, “Fritz.” Through the din of First Meal prep, the doggen answered back, “Yes, master?” “I never find any seafood in this place. Why is that?” “The King does not favor any manner of fin.” “Would he allow it in here?” “Oh, yes, master. Just not upon his table, and certainly never upon his plate.” iAm stared at the panels of the door in front of him. “I want you to get some fresh salmon and poach it. Tonight.” “But of course. I will not have it ready afore First Meal for you—” “Not for me. I hate fish. It’s for G*dd*mn Cat. I want him served that regularly.” He pushed the door open. “And get him some fresh veggies. What kind of cat food does he eat?” “Only the best. Hill’s Science Diet.” “Find out what is in his food—and then I want everything hand-prepared. Nothing out of the bag for him from now on.” Approval bloomed in the old doggen’s voice: “I’m sure Master Boo will appreciate your special interest.” “I’m not interested in that bag of fur.” -iAm, Fritz, & Boo

See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.

All of this “every person can be extraordinary and achieve greatness” stuff is basically just jerking off your ego. It’s a message that tastes good going down, but in reality is nothing more than empty calories that make you emotionally fat and bloated, the proverbial Big Mac for your heart and your brain. The ticket to emotional health, like that to physical health, comes from eating your veggies—that is, accepting the bland and mundane truths of life: truths such as “Your actions actually don’t matter that much in the grand scheme of things” and “The vast majority of your life will be boring and not noteworthy, and that’s okay.” This vegetable course will taste bad at first. Very bad. You will avoid accepting it. But once ingested, your body will wake up feeling more potent and more alive. After all, that constant pressure to be something amazing, to be the next big thing, will be lifted off your back. The stress and anxiety of always feeling inadequate and constantly needing to prove yourself will dissipate. And the knowledge and acceptance of your own mundane existence will actually free you to accomplish what you truly wish to accomplish, without judgment or lofty expectations.

Daily Fertility Protocol GI cleanse formula on days 1–10: Take 1 to 3 a day to cleanse the candida. Probiotic defense formula on days 11–15: Take 1 capsule, three times a day to feed your body the good bacteria and support your immune system. Detoxification complex: 2 a day to help nourish and detox body filters, liver, kidney, spleen. Detoxification gel caps: 2 a day to help open up the liver ducts so it doesn’t become clogged with the cleansing you are about to do. Lemon essential oil in all your water to assist liver in its work. Basic vitality supplements: Take as directed to nourish your body with the perfect amount of vitamins, minerals, antioxidants, and omega 3s it needs. Women’s estrogen complex: 1 a day to help eliminate bad estrogens in your body. Bone complex: 4 a day for bone and hormone support. Grapefruit essential oil: 10 to 15 drops under tongue or in veggie capsule once a day to help balance progesterone. You can split this up into a dose in the morning and another in the evening. Women’s monthly blend: Apply to low abdomen, wrists, and back of neck to help balance hormones and mood swings. Avoid sugar, grains, dairy, fruit juice, and caffeine. Follow this protocol until pregnant, then discontinue GI cleansing complex and continue everything else.

Everyone jumps to their stations and I meet Richard and Amanda at ours. We're in charge of assembling spoonfuls of sweet-potato casserole but with a Spanish twist. That was my idea, a Southern holiday meal meets a twist of southern Spain. Most of the hors d'oeuvres were prepared beforehand so we just need to get them in the oven and put on the finishing garnishes. I begin scooping sweet-potato casserole onto ceramic serving spoons while Richard garnishes them with sugared walnuts and Spanish sausage. Three months ago, most of us had never even tried Spanish cuisine, and today we're hosting a semi-Spanish-themed banquet. We work like machines. I spoon and pass the bite to my left. Richard adds walnuts and sausage, and passes the plate. Amanda adds parsley and cleans the plate. Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself. That's not the recipe. We make trays and trays of food; some are set forward for the students who will begin serving. These are the skewers of winter veggies and single-serve portions of herbed stuffing with jamón ibérico- the less hearty bites. While the first course is being distributed the rest of us begin wiping down our stations. Our mini bites of sweet potato and mac and cheese will be going out next.

Have you ever been swept away by a toxic lover who sucked you dry? I have. Bad men used to light me up like a Christmas tree. If I had a choice between the rebel without a cause and a nice guy in a sweater and outdoorsy shoes, you can imagine who got my phone number. Rebels and rogues are smooth (and somewhat untamed); they know the headwaiters at the best steak houses, ride fast European motorcycles, and start bar fights in your honor. In short, the rebel makes you feel really alive! It’s all fun and games until he screws your best friend or embezzles your life’s savings. You may be asking yourself how my pathetic dating track record relates to your diet. Simple. The acid—alkaline balance, which relates to the chemistry of your body’s fluids and tissues as measured by pH. The rebel/rogue = acid. The nice solid guy = alkaline. The solid guy gives you energy; he’s reliable and trustworthy. The solid guy calls you back when he says he will. He helps you clean your garage and does yoga with you. He’s even polite to your family no matter how whacked they are, and has the sexual stamina to rock your world. While the rebel can help you let your hair down, too much rebel will sap your energy. In time, a steady rebellious diet burns you out. But when we’re addicted to bad boys (junk food, fat, sugar, and booze), nice men (veggies and whole grains) seem boring. Give them a chance!

Eric Metaxas emerged as a leading voice on Christian masculinity in the Obama era. Metaxas wasn’t new to the world of evangelical publishing, or to evangelical culture more generally. Raised in the Greek Orthodox Church, Metaxas got his start writing children’s books. In 1997 he began working as a writer and editor for Charles Colson’s BreakPoint radio show, and he then worked as a writer for VeggieTales, a children’s video series where anthropomorphic vegetables taught lessons in biblical values and Christian morality. (Bob the Tomato and Larry the Cucumber became household names in 1990s evangelicalism.) Belying his VeggieTales pedigree, Metaxas brought a new sophistication to the literature on evangelical masculinity. As a witty, Yale-educated Manhattanite, Metaxas cut a different profile than many spokesmen of the Christian Right. If Metaxas’s writing wasn’t exactly highbrow, his was higher-brow than most books churned out by Christian presses. More suave in his presentation than the average evangelical firebrand, Metaxas was a rising star in the conservative Christian world of the 2000s. After Colson’s death in 2012 he took over BreakPoint, a program broadcast on 1400 outlets to an audience of eight million. That year he also gave the keynote address at the National Prayer Breakfast, where he relished the opportunity to scold President Obama to his face, castigating those who displayed “phony religiosity” by throwing Bible verses around and claiming to be Christian while denying the exclusivity of the faith and the humanity of the unborn. In 2015 he launched his own nationally syndicated daily radio program, The Eric Metaxas Show.

FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin

Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!

When we get closer, he pushes out both of the chairs across from him. He nods at them and says, “Take a seat.” I raise an eyebrow at him. “Am I going to have to woo you before I get my slice?” He smiles over the pizza that he’s about to bite into. “Yeah, I do believe you’re going to have to.” With zero self-respect, Amanda takes a seat and says, “That’s no problem with me.” Honestly. Does she not know how to avoid showing all her cards at once? When I take a seat, he holds out his hand. “I’m Aaron.” I take his hand and notice how rough it is. It’s a working hand, one that experiences strenuous hours on the jobsite, day in, day out. “Amelia, and this is my friend, Amanda.” Aaron nods at Amanda. “Nice to meet you.” “Pleasure is mine and just so you know, Amelia is single and definitely on the market. Want me to give you her number?” “Amanda, what the hell are you—?” “I would love it,” Aaron says, leaning back in his chair while sipping his drink. Slowly turning toward him, a little stunned, I ask, “You would?” He nods with all the confidence in the world. “I would.” “But you don’t know me. I could be a shovel-wielding rabbit killer.” He leans forward, his chest flexing under his shirt with the movement. “I’ll take my chances.” Now feeling a little skeptical, I fold my arms over my chest and ask, “Why do you want it?” He bites down on his straw and studies me for a second before saying, “Can’t let a girl walk out the door without getting her number who’s that passionate about Buffalo chicken pizza. It’s just not physically possible.” “Aw, he likes you for your crazy; he’s a keeper,” Amanda chimes in with her mouth full of pizza. “It’s 607—” “Amanda, just be quiet for a second.” Looking at Aaron, I say, “Three Buffalo chicken pizza slices in exchange for three veggie and my phone number.” “No way.” He shakes his head. “You can’t take all my Buffalo.” “But I thought you wanted my number.” “I do.” He leans forward some more, his fresh scent hitting me hard in the chest. “But we both know if I give you three slices, you will have zero respect for me because no man in his right mind would give up three Buffalo slices. No matter how hot the chick is.” Eeep, he thinks I’m hot. “But I will counter you with one and a half slices and a number.” I sit back now, watching how his smile starts to spread. God, he’s just so . . . yum. He looks like he’s quite a few years older than me. Not just because of his face, but there is something in his eyes that makes him seem older. He’s definitely not in his second year of college like me. Not wanting to fold so quickly, I counter. “Two slices, my number, and a guaranteed date this Friday.” He sits back, his eyes widen, and that smile gets even bigger. “Fucking deal.” He holds his hand out and we shake.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

Epsom Salt - Don't underestimate the powerful healing effects of regular Epsom salt.  Soaking in hot water infused with Epsom salts (magnesium sulfate) boosts blood levels of the ever important mineral magnesium, by as much as 35% in just 1 week.  Magnesium is a critical mineral that too many people are deficient in.  If you suffer from muscle tightness, stiffness, spasms, aches and pains, then buying Epsom salt in bulk and adding it to a hot bath 3 times a week, will bring magical relief to your discomfort.  The magnesium in Epsom salt will also bring much wanted relief to those who find themselves in a chronic state of tension, stress and anxiety.   The human body requires magnesium to manufacture the 2 enzymes quinone reductase, and glutathione S-transferase, both of which assist in neutralizing and eliminating chemical toxins.  Being deficient in magnesium, puts a significant damper on your body’s detoxification abilities. Magnesium also plays a critical role in regulating nerve and muscle activity, to help shield the body against the ravages and dangerous cumulative effects of stress.  Add 2-4 cups of pure Epsom salt to a hot bath several times a week, and see for yourself the incredible difference it makes.  Epsom salt baths can often turn even the most "bath-shy" guy, into a tub lover.   Most people can enjoy these detoxifying baths as often as they like.  The exception would be for those who suffer from any type of heart condition, epilepsy, narcolepsy, and pregnant women, all of whom, should only use bath therapy under the guidance and care of their health care provider.

cheese danish cups Makes 8 1 tube refrigerated crescent roll dough (8 pieces) 8 ounces light cream cheese ¼ cup powdered sugar ½ teaspoon vanilla 1 egg yolk 4−6 tablespoons strawberry jam Regular 1. Preheat oven to 400°F, and prepare 8 regular muffin cups. 2. Place one crescent roll in each cup, with the thin pointy side of the triangle coming out of the cup and the opposite side in the bottom of the cup. Then wrap and tuck the long pointy end around the sides of the cup, pressing it and the bottom edge so the entire cup is lined. 3. Mix cream cheese, sugar, vanilla, and egg yolk, until completely combined. 4. Divide cream cheese mixture among cups and use your thumb or a spoon to create a big indent in the middle of each. 5. Place about ½ to ¾ tablespoon strawberry jam in each indentation. 6. Bake for 10−12 minutes, until filling is set and roll is golden brown. Who knew making Danish could be so incredibly simple? Try it with different flavors of jams. CALORIES 213 calories FAT 10.5 grams PROTEIN 4.6 grams SODIUM 358 mg

Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein

Enjoy all the fresh or frozen veggies you want, except for potatoes

Monday: Pasta • Tuesday: Legume • Wednesday: Dough (homemade quiche, pizza, or tortillas) • Thursday: Bread (to go with our veggie “fridge-cleanup” soup or salad) • Friday (shopping day): Potatoes and fish • Saturday: Wild card, dinner with friends or dinner out • Sunday: Grain and meat

MARINATED VEGGIE KABOBS WITH HALLOUMI AND FLATBREAD Serves 4 Prep time: 10 minutes, plus 20 minutes to marinate Cook time: 12 minutes VEGETARIAN | QUICK & EASY The distinctively salty Cypriot cheese halloumi makes this simple grilled veggie kabob dish into a satisfying, yet light, meal. Using summer vegetables like tomatoes, peppers, and zucchini makes this a great dish for grilling outside on a hot summer day. If you prefer, you can cook the skewers under the broiler or on a grill pan on the stove.

When you’re ready to cook the beans, drain the soaking water and throw the beans in a pot. You can add some carrots, onions, celery, or bay leaves for flavor, but that shit is not required. Add a bunch of fresh water, about 3 times the height of the beans in the pot. Simmer this, uncovered, until the beans are tender. Add a couple pinches of salt in the last 10 minutes of cooking for flavor. Drain any extra liquid and toss out any sad-looking veggies in the pot and store the cooked beans in the fridge or freezer until you’re ready

make sure to get whole-grains, veggies, and beans. For simple and delicious dishes, I would recommend: Kale Tomatoes Bell peppers Mushroom Squashes Garlic Peas Whole grain pastas Rice Corn Bagels Sweet potatoes Firm Tofu

Think colours when selecting veggies and fruit rich in beta-carotene: carrots, squashes, sweet potatoes, pumpkin, peppers, apricots and cantaloupes. Lots of dark-green leafy vegetables such as spinach, kale and romaine lettuce also contain beta-carotene. Vitamin C This vitamin is a very powerful antioxidant in the body. It works by neutralizing free radicals, which helps reduce the inflammation and damage that occurs in osteoarthritis

Think mindful, positive thoughts while you cook some yummy veggies like zucchini on the grill with a side of peaches. Consume foods with an apple cider vinegar tonic. It will be delicious and nutritious and aid your body in healing your weakened gut muscles.

dinner.

The rare people who do become truly exceptional at something do so not because they Believe they’re exceptional. On the contrary, they become amazing because they’re obsessed with improvement. And that obsession with improvement stems from an unerring belief that they are, in fact, not that great at all. It’s anti-entitlement. People who become great at something become great because they understand that they’re not already great—they are mediocre, they are average—and that they could be so much better. All of this “every person can be extraordinary and achieve greatness” stuff is basically just jerking off your ego. It’s a message that tastes good going down, but in reality is nothing more than empty calories that make you emotionally fat and bloated, the proverbial Big Mac for your heart and your brain. The ticket to emotional health, like that to physical health, comes from eating your veggies—that is, accepting the bland and mundane truths of life: truths such as “Your actions actually don’t matter that much in the grand scheme of things” and “The vast majority of your life will be boring and not noteworthy, and that’s okay.” This vegetable course will taste bad at first. Very bad. You will avoid accepting it.

An immensely clever tale from a wonderful storyteller—filled with great values and even greater adventure!” —PHIL VISCHER, creator of VeggieTales

We've been knocking out the basics all morning.... Asian chicken salad, fruit medley with mint, wheat berry pilaf with dried cherries and almonds. Kai roasted six chickens and a turkey breast, and grilled a whole flank steak, which he sliced thin across the grain. We have green beans in a spicy garlic marinade, braised black kale with smoked turkey, and roasted brussels sprouts. Our signature Morning Energy muffins, bursting with golden raisins and walnuts, sunflower seeds, millet, flax, and sweet with honey are cooling on a rack. We have thawed today's soup specials, which we cook over the weekends and freeze for the week, a golden butternut squash, smooth as velvet, and a chunky pasta fagioli, with whole wheat pasta, white beans, and loads of veggies.

They drove about half a mile until they found their site. They were old hats, having been camping together several times. Sylvie opened the cooler and pulled out some chicken breasts to roast on the grill over the fire. She had also brought veggies she had washed and precut at home, then packed in aluminum foil with oil and garlic. "God that smells good, Sylvie. I'm friggin' starving." Molly settled into the black butterfly chair she always brought along when she camped. "I know, right? Food tastes so much better out here. I guess it's probably because you have to work so hard for it, huh?" Sylvie poked the chicken to check its progress. "Yeah, that and the fact that you cook like MacGyver. You could, like, make a feast out of two blades of grass and a mushroom, whereas I can barely manage to open a bottle." Sylvie looked at her friend sideways, but said nothing to the contrary, they both knew the truth of it. "I haven't eaten yet today and I'm about to faint. I think instinctively my body knows I'll need my strength for tonight." "Oh yeah? You got plans I don't know about?" Molly said jokingly. "I plan on dancing my ass off," said Sylvie. "Tell me please we brought a camera. We did, right?" "Please. You know I'm half Asian, right? My Japanese ancestors would be horrified if I'd forgotten a camera." Molly exploded into laughter.

TRAVEL CHECKLIST 1. SMOOTHIE: protein packets (1.5 per day), a shaker bottle, and a zip-top bag of chia seeds 2. MINI FAT PACKS: nut butters, coconut butter, and coconut oil 3. BRIDGE SNACKS: individual nut packs, chopped veggies, and approved bars (Bulletproof or Primal Kitchen) 4. SLEEP: earplugs, eye mask, and lavender essential oil 5. SKIN: calendula oil, lip balm, and hydration spray

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

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Q: What are your favorite recipes that home cannabis cooks should try? Lo: Fresh cannabis chimichurri. Raw cannabis is such a nutrient-dense veggie with many beneficial cannabinoids… It’s also nonpsychoactive before heating so you can enjoy all the health benefits of this miracle plant on top of a juicy skirt steak.