Everything Goes With Green

Archive for the ‘Healthy Food Option’ Category

We all lead busy lives and if you are like me, you want to eat healthy on the run. I always thought a wrap filled with lots of veggies and some sandwich meat for protein makes a great, healthy lunch. Well like most things I write about, I was shocked to learn of the dangers associated with deli meat.

When you walk up to the deli counter in the grocery store, it looks like a plethora of delicious choices like turkey,  roast beef, pastrami etc but here’s what you need to know before you buy.

Processed meats are the majority of what we call cold cuts. About 15% of all meat produced in the U.S. which includes over 200 types. Processed meats include any type of meat that is chopped, seasoned and formed into a symmetrical shape – for example, bologna. There are several meat sources for sausages including beef, pork, mutton, veal, and poultry; meat by-products are also used some times like lips, tripe, pork stomachs and heart. Head cheese is one of the worst culprits, it is made of components from the head of a cow or pig and can include tongues, heart and hooves….all I can say is gross and stay away.

 Here’s where the issue comes in with processed meat. Sodium nitrate and its sister compound is used to prevent the growth of bacteria which leads to botulism in humans as well to keep the color of the meat in bacon, hot dogs, italian meats etc.

During the cooking process, amines naturally present in meat combine with the nitrate to form carcinogenic N-nitroso compounds which have been linked with cancer of the oral cavity, urinary bladder, esophagus, stomach and brain. which . It is also suspected that nitrites can combine with amines in the human stomach to form N-nitroso compounds as well.

The Journal of the National Cancer Institute reported a study from  The Cancer Research Center of Hawaii that reported people who ate the most processed meat (bacon, ham, cold cuts) had a 68% higher risk of pancreatic cancer than those who ate the least. “Most” was defined as at least 0.6 ounce processed meat, 1 ounce beef or 0.3 ounce pork per 1,000 calories consumed. Research in Sweden found that Swedes who ate on average 3 ounces of processed meat each day had a 15 percent greater chance of developing stomach cancer than those who consumed 2 ounces or less.

Now as an alternative to cold cuts made with nitrates you can find deli meat cured with celery juice because celery  has naturally occuring nitrites. This process is touted to be healthy but I couldn’t find any substantial evidence to prove this. Since the debate is still out, the best way to ensure your next sandwich is actually good for you is to make your own sandwich meat. I buy a full turkey or roast that was raised without antibiotics or hormones, bake and and once cooled, slice the roast and freeze the meat in sections. This is a great time saver and you can be confident in knowing what you are eating. Don’t forget to fill it with organic vegetables to reduce your pesticide consumption.

If you are looking to cut meat out completely, I recently had a Caprese Sandwich that was delicious. All you need is tomatoes, buffalo mozzarella and pesto and viola…a lip smacking traditional sammy alternative!

Ever heard of the Green Monster?  It’s not what you think. The Green Monster is a cute name for the popular green drink movement. If you’re a newbie and haven’t heard about or tried a green drink, well you need to know there are two kinds. One made using fresh vegetables, the other using a powder comprised of dried greens.  The reason it’s important to drink a green drink in the morning is because this is one of the quickest way to ensure your body is alkaline (check out Alkaline Diet).

The first option, which is the traditional green drink is to use organic fresh green like spinach or kale.  Here are a couple of my favorite recipes from http://greenmonstermovement.com/?page_id=39

Virgin Green Monster

Ingredients:

• 2 cups organic spinach
• 1-1.25 cups milk (yo ur ch oice of soy, hemp, almond, or rice milk, stay away from diary)
• 1 tablespoon flax (optional)
• 1 banana
• ice

Directions

Are you a Green Monster first-timer? Have no fear! This recipe is fool proof. Even the       biggest skeptic will love this one. Place the ingredients into the blender in the following order: 1) Flax, 2) spinach, 3) banana, 4) milk. The reason for this order is so the heavier ingredients weigh down the flax and spinach and keep it from flying up around the blender and sticking to the side. Blend everything on the highest setting for 1 minute or so. Finally, add ice and blend on the ice setting. Pour into a large, fancy glass. Sit back, gulp it down, and be prepared to have endless energy!

Blueberry-Banana Green Monster

Ingredients:

• 2-3 cups organic spinach
• 1-1.25 cups milk (your choice of cow’s milk, soy, hemp, almond, rice, etc)
• 1 tablespoon flax (optional)
• 1 banana
• 1/2 cup blueberries
• ice

Directions:

Place the ingredients into the blender and blend like a mad person! Pour into a fancy glass and gulp down the delicious antioxidants. There’s no better way to start your day!

‘Amazing’ Cantaloupe-Banana Green Monster

Ingredients:

• 3 cups organic spinach
• 1-1.25 cups milk (your choice of cow’s milk, soy, hemp, almond, rice, etc)
• 1 tablespoon flax (optional)
• 1/2 banana
• 1 cup juicy cantaloupe
• 1 scoop Amazing Grass Wheat Grass
• ice

Directions:

Place the ingredients into the blender and blend for 1-2 minutes. Add ice for a margarita effect. Who needs Air Conditioning, anyways? Now lace those sneakers up and hit the pavement with boundless energy!

No Milk, No Problem! Iced Pineapple  Green Monster

Ingredients:

• 3 cups spinach
• 1 cup frozen pineapple chunks
• 1 cup cold water
• 1/2 package Vega Smoothie Infusion
• 3 cubes ice

Directions:

Are you ready for a tropical, icy dream? If you need an instant cool-down, this green monster is for you! Place all ingredients except ice into the blender and blend for 1-2 minutes. Add ice and blend on ice setting. Be prepared to blow your mind with intense pineapple flavour!

Super Chia Detox Green Monster

• 1.25 cup PC low-fat soy milk
• 1/4 cup water (or a bit more to thin out)
• 2 cubes ice
• 1 T chia seeds
• 3 organic kale leaves (or use spinach)
• 1 squirt Kyolic Liquid Garlic extract
• 1/3 cup canned pumpkin
• 1/2 t cinnamon
• pinch of nutmeg
• 1/2 scoop Amazing Grass Wheat Grass

Directions: Are you looking to cleanse and energize? This superfood green monster is just what the doctor ordered. It is filled with superfoods like garlic, chia seed, cinnamon, pumpkin and more. You won’t know what to do with all your energy! Add all ingredients into the blender except ice and blend your little heart away. Add ice last and crush on ice setting. Pour into a huge fancy glass and enjoy the dextoifying powers!

‘Peppy’ Carob Green Monster

• 3 cups steamed spinach
• 1 cup your choice of milk
• 3 cubes ice
• 1/2 t pure peppermint extract (or 3-4 fresh mint leaves)
• 1-2 heaping T of carob powder (adjust amount to your taste)
• 1/2 banana
• 1 T chia seeds (or flax)
• Kyolic garlic extract

Directions: Do you feel draggy in the mornings? Do you want to awake with a fresh peppermint zing? I know I sure do! This chocolate-y peppermint green monster is so delicious and minty, you will be hooked in no time. Feeling scandalous? Try adding a bit of Bailey’s for a delightful night cap.

Chocolate Peanut Butter Banana Bomb Green Monster

• 1/2 serving PC extra-firm organic tofu
• 3 cups steamed spinach (I made a big batch yesterday and put it in a glass pyrex dish)
• 1 T PC Just Peanuts Peanut Butter
• 1 T cocoa powder
• 1/2 T carob powder
• 1/2 scoop Amazing Grass Chocolate infusion powder
• 1 cup PC low-fat soy milk
• 1/3 cup water
• 3 cubes ice
• 1/2 T coconut oil
• 1 T chia seeds
• 1 small banana

Directions: Are you looking for a super creamy, decadent, smooth, yet super healthy green monster? Then, this one is for you! Tofu, peanut butter, cocoa powder, coconut oil, and banana come together to create one of the creamiest green monster’s Angela has ever made.

The Second Type of green drink is to use a powdered green drink like Greens Plus by Genuine Health. This is great if you are someone on the run, the only downfall is you don’t get the enzymes from living raw food like you would by making your own drink. That being said, I notice a huge difference if I don’t take my Greens Plus everyday. My favorite flavor is watermelon. Mix the powder with some alkaline water and you have a green drink for the road!

Powdered Green Drink 

Cooked Quinoa Side Dish

When I make dinner, quinoa is a staple in my diet, but often when I talk about quinoa I get blank looks. So what is quinoa and why should you eat it?

Quinoa (pronouced keenwa), is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient grain and was considered ‘the mother of all grains

Quinoa contains twice the protein of regular cereal grains, contains less carbohydrates, more healthy fats, fiber, phosphorus, calcium and is high in iron.The protein found in quinoa is complete protein, meaning that it includes all nine essential amino acids.In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Also quinoa is gluten free so it’s the perfect alternative for those with gluten intolerances who are sick of rice products and it will leave you feeling full because of the way your body slowly digests the grain.

So if I go buy quinoa, how the heck do I prepare it?

Well cooking quinoa is way easier than rice. If you have a rice cooker, I put in put in 1 cup of quinoa to either 1.5 cups of water or chicken broth. I like broth because it gives the grain a much more delicious flavor, with water I find the taste to be bland. Turn on your rice cooker and 15 minutes later you have fluffy, delicious quinoa which can be eaten as a side dish or mixed into salads, soups, casseroles and even desserts and pancakes.

For more recipes check out http://www.cookingquinoa.net/category/quinoa-recipes/quinoa-main-dishes/. And if you are looking for a cheaper alternative than the $8 bags of quinoa in a grocery store that only make 2 meals, go to Costco who carries a 4 pd bag of Tru Roots Quinoa for only $7.99, best deal around!

Courtesy of The Huntsville Times

Natural egg dyes are a popular trend this Easter season. With endless online tutorials and magazine features, this technique seems easy enough. You simply boil down different foods to extract the color, let cool to room temperature and dunk the eggs.

This dye took me by surprise as well. I wouldn’t have expected the thin, almost translucent peels to make bright orange. Some tutorials say to boil the eggs with the dye, but I didn’t find that to be necessary. Ingredients: Peels from about 6-8 yellow onions with 4 cups of water, boiled for 30 minutes. Turmeric This spice makes a pretty yellow but takes more time to stain. Since I didn’t have any turmeric on hand, I first tried boiling down the skins of five yellow apples. That didn’t work at all – I ended up with a pot of clear water that smelled like apples. Not to worry: Turmeric is fairly inexpensive and is easily found with other spices. Ingredients: A few shakes of turmeric into a jar of tap water. Raspberry This made a bright red dye, but I was disappointed in how the egg turned out. It took a long time to get any result and I was left with only a brownish color that easily rubbed off. I was determined to get a pink or red egg, so I tried straight beet juice, cherry juice and cranberry juice – all either had no effect or left the egg gray. Next time, I might try red onion peels, given how well the yellow worked to make orange. Good luck! Ingredients: 1/2 bag or raspberries with 4 cups water, boiled for 30 minutes. Spinach The color of this dye had me skeptical from the beginning. I made the first batch with fresh spinach, which simply did not work. On the second attempt, I used a block of frozen spinach. Finally, I rubbed the egg with some of the spinach leaves, which left it with a weak grass stain look. Ingredients: 2 cups of chopped spinach with 4 cups of water, boiled for 30 minutes or juice from 1 block of frozen spinach. Green tea Another attempt to get a light green color. The tea had little effect, if any. The light brown color was not very pretty and kept rubbing off. Black tea makes a brown egg, but still not very attractive among the other colorful eggs. The bright side? I added water and ice to what wouldn’t fit into the jar and made a nice pitcher of green iced tea. Ingredients: 5 tea bags in 4 cups of water.

Have Fun!

Yogurt from scratch: Fresh and satisfying.

Feeling a little tired this Monday morning? Need a boost? Well go ahead and grab that triple latte, but next time consider going to a coffee shop that uses organic beans. Why? What is the difference between chemical grown versus organic beans, well it all comes down to the growing and processing of the beans. Organic coffee is full of antioxidant, nutrients and heart healthy vitamins.. In addition, because pesticides aren’t used, the soil in the rainforest remains nutrient rich because chemicals deplete the soil nutrients. The milk is a whole other topic to be covered, but if you KKhaven’t tried almond milk yet, give it a shot, it’s delicious, calcium rich and easily digestible. So go ahead, grab your latte made with organic espresso and enjoy!

Looking to buy organic coffee online? Go to http://www.gocoffeego.com/search/coffee-by-type/organic and try out the member’s pick.

Women’s Journal honored Klatch House Espresso for it’s  great taste and a clean finish. Super sweet, hints of cocoa, nut, caramel and citrus.

I seriously love chocolate but know that the added sugar is not only good for me but is actually a danger to our body but have found a product similar to chocolate known as carob. Carob pods grow in trees native to the Mediterranean and can be harvested and dried and made into powder similar to cocoa in taste. Carob is naturally sweet and can be substituted in recipes instead of chocolate.  The benefits of carob include being low in fat and calories but high in Vitamin A, B2 and Niacin. One ounce of carob powder has about 100 calories, which is about  1/4 cup in measure. This amount has about 10 grams of fiber and .18 grams (virtually none) of fat. It also contains B vitamins, magnesium, iron, manganese, chromium, and copper. It takes 2 medium/large dry carob pods to make 1 ounce in weight. 1 ounce of carob powder has about 100 calories, which is about
1/4 cup in measure.

Here is a brownie recipe I found online at naturallyvegetarianrecipes.com which uses carob and has no additional sugar

EVA’S INCREDIBLE CAROB BROWNIES
These vegan brownies are super yummy and high in iron.

MAKES 16 MEDIUM BROWNIES

Ingredients:
2 cups whole wheat flour
1/2 cup carob powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup maple syrup
1/2 cup blackstrap molasses
1/2 cup vegetable oil
1 tsp vanilla

Preparation:
In a large mixing bowl combine the flour, carob powder, baking powder, baking soda and salt together.
In another smaller mixing bowl blend together the maple syrup, molasses, oil and vanilla. Pour the wet ingredients into the larger bowl and mix until well blended. Spread into a rectangular, 9 x 13 inch greased cake pan. Bake at 350° F for approximately 12 minutes and remove from the oven when the brownies are still very soft to the touch.
Let them cool slightly and slice while they are still warm. Enjoy your delicious and highly nutritious, very rich in iron, brownies!