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Expert refuses to eat fruits and veggies?

Food poisoning expert Bill Marler has cut certain foods out of his diet after more than two decades as a foodborne-illness attorney.

Marler says that he avoids these "like the plague." Convenience may be nice, but, as more people handling and processing the food means more chances for contamination, it isn't worth the risk.

For example, a study from Consumer Reports found unacceptable levels of bacteria that commonly cause food poisoning in about a third of the 208 salad bags that were tested. As Business Insider's Rebecca Harrington notes, that doesn't mean these bacteria would cause illness; just that they had the potential to do so.

Read the original article on Business Insider. Copyright 2017.

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Warming up for winter! Will add the recipe soon!

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Easy Vegan Filipino One-Pan Pancit - Sent by Rita

Here's a pretty Fast Easy Vegan Filipino One-Pan Pancit Recipe sent by our good friend Rita Hanna! Want to have yours shared? Message us!

1- Place the rice noodles in a large bowl, cover with warm water, and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

2- Add 1 teaspoon of sesame oil to wok. Sauté the onion and garlic for two minutes with white pepper spice, or until onion is translucent. Add the carrots, green beans, pepper, cabbage, and broccoli. Stir-fry until tender-crisp, about five minutes.

3- Add the vegetable bouillon cube or vegetable broth, and sea salt. Stir until the bouillon cube is dissolved. Add the rice noodles and stir to combine. Remove from heat and serve.

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Foods to Eat/Avoid for Joint Health

Joint discomfort in your knees, wrists or other parts of your body, can be caused by repetitive use or over-usage of a joint to hereditary dysfunctions.

What to eat

The best foods for joint discomfort are those that have natural anti-inflammatory properties and that are high in Omega-3 fatty acids and Vitamin D. Popular sources of these nutrients include fatty fish like salmon, sardines, cod and herring, as well as walnuts, pumpkin seeds, flax seeds and canola oil. and here’s a list of what we recommend:

Pineapple

Kiwi

Papaya

Sweet peppers

Citrus fruits

Broccoli

Cauliflower

Brazil nuts

Onions

Leeks

Cherries

Green tea

Ginger

Butternut squash

Mushrooms

What to avoid

Consider avoiding these types of foods:

Fried foods

Sugar

Grain-fed meats

Alcohol

Fast food

Flour-based products

Foods with trans-saturated fats

Soda

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Homemade Soy Milk [100% VEGAN]

Making soy milk at home is easier than you think. Cuisine: Asian, International Serves: 7 cups

Ingredients:

• 1 cup or 160 g dry organic soy beans • 6-8 cups of water • salt, to taste [I prefer Himalayan pink crystals] • Brown sugar, to taste [optional] • vanilla, cinnamon, chocolate or flavoring of choice [optional]

Instructions

1. Wash the soy beans then soak overnight in a large water bowl. Change the water at least once and if needed add more water if beans soak it up. The next day beans should be doubled or more in size. Check that they are soft and can easily be cut through, if not they need to soak longer. Rinse thoroughly.

2. Pour the soaked beans into a large bowl and cover with water. Grab some beans between your palms and start rubbing them together. This will loosen the shells so continue to do so until they separate. Place the beans back into the water and give a gentle stir with your hands. The shells will float to the top of the water or just above the beans, scoop then out and rinse the soybeans.

3. Place a cheese cloth over the strainer and set on top of a large pot. Now we blend the soybeans. Preferably to be done in batches. Place 1 cup of the soaked soybeans in the blender then add either 2 or 3 cups of water. Cover and blend for about 3-5 minutes until the beans have completely broken down. Pour liquid into the cloth covered strainer. Allow to strain for a minute or two then bring all the ends of the cloth together and twist until all the liquid is squeezed out. Remove the ground soybean and set aside, place cloth back on strainer. Blend the next batch of soaked beans and water, strain and repeat until all of the soybeans have been processed and strained.

4. Place the pot on the stove over medium low heat and bring to a boil, stir from time to time. Keep an eye on the soy milk because it can bubble and over flow. Once the milk has boiled add the salt, flavoring and sweeteners you may want to add. Turn the heat down to low and allow to cook for another 20 minutes, again keep an eye on it otherwise it will make an ugly mess on the stove. Turn the heat off and allow the milk to completely cool before you use it or store it. Scoop out the "skin" or film that forms on top. Discard it or use it in cooking.

5. Once soy milk has come to room temperature it can be stored in the refrigerator. Make sure to remove any skin that may have formed on top. Store in the refrigerator no more than one week.

Notes You can choose how thick you want the soy milk by either adding more or less water.

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Pink Himalayan Salt Benefits & Origins

Origins

The Himalayan mountain range stretches across Asia passing through China, Nepal, Myanmar, Pakistan, Bhutan, Afghanistan, and India. Most people associate the Himalayans with Mount Everest, the highest peak on this planet, but here is something new to think about- salt.

Once upon a time (a couple of hundreds of millions of years ago) crystallized sea salt beds, now deep within the Himalayans, were covered by lava. Aside from being kept it in a pristine environment that has been surrounded by snow and ice year round, the lava is thought to have protected the salt from modern-day pollution leading to the belief that Himalayan Pink salt is the purest salt to be found on earth. It is now hand-mined from the mountains and brought to the culinary market.

Why Pink?

The many hues of pink, red and white are an indication of this salt’s rich and varying mineral and energy-rich iron content.

Because of these minerals Himalayan pink salt can:

Create an electrolyte balance Increases hydration Regulate water content both inside and outside of cells Balance pH (alkaline/acidity) and help to reduce acid reflux Prevent muscle cramping Aid in proper metabolism functioning Strengthen bones Lower blood pressure Help the intestines absorb nutrients Prevent goiters Improve circulation Dissolve and eliminate sediment to remove toxins 

-FitLife [read more]

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Grow your own!

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Your HEART loves TOMATO

A Tomato a day Keeps the Heart Doctor Away!

You may be asking, why a tomato? Tomatoes are a very nutritional food source rich in anti-oxidants, vitamin A and C, folic acid and beta-carotene. They are also rich in a substance called lycopene. Lycopene is a bright red carotene that gives tomatoes their color. Lycopene can also be found in other fruits and vegetables such as watermelon or red carrots. In an average diet, tomatoes account for more than two-thirds of your lycopene consumption.

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Grow Your Own Avocado Tree!

STEP 1 – REMOVE & CLEAN PIT 

Start by removing the pit from the avocado carefully (without cutting it), and then washing it clean of all the avocado fruit keeping the skin on the pit – that is the seed cover.

STEP 3 – PIERCE WITH FOUR TOOTHPICKS

Take four toothpicks and stick them at a slight downward angle into the avocado seed, spaced evenly around the circumference of the avocado. These toothpicks are your avocado scaffolding, which will allow you to rest the bottom half [larger end] of the avocado in water, so therefore the toothpicks need to be wedged in there firmly. Rest it on the water over a glass. 

STEP 5 – WAIT FOR YOUR AVOCADO SEED TO SPROUT!

It usually takes at least 6-8 weeks to get a sprout, so be patient. Here is the process you will witness: 

The top of the avocado pit will dry out and form a crack, and the outer brown seed skin will slough off. 

The crack will extend all the way to the bottom of the avocado pit, and through the crack at the bottom, a tiny taproot will begin to emerge. 

The taproot will grow longer and longer (and may branch), and eventually a small sprout will peek through the top of the avocado pit. 

Do not allow your taproot to dry out unsubmerged EVER – doing so will be the death of your plant. 

STEP 6 – POT IN SOIL WHEN TREE IS ABOUT 6” TALL 

When the stem is 6-7 inches long, cut it back to about 3 inches, this will encourage new growth. When it hits 6-7 inches again, pot it up in a rich humus soil in an 8-10″ diameter pot, leaving the top half of the seed exposed. Place on a sunny windowsill. Avocados love sun – the more sun the better. :)

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SUPER POWER REMEDE

You can make this immunity boosting, body soothing concoction ahead of time and store in the fridge. Keeps for months when refrigerated.

Ingredients

2 lemons (thoroughly cleaned) 2 piece of fresh ginger  (about the size of your pointer and middle finger) Raw honey 12 oz mason jar

Directions

1. Slice lemons and ginger and place them in the mason jar, alternating layers of each.2. Slowly, pour honey over the lemon and ginger. Allow the honey to sink down and around the lemon and ginger slices. Fill jar to the top with honey and seal tightly.3. Store in the refrigerator. Over time, the mixture will start to turn into a loose jelly.4. When you are in need of some soothing tea, scoop 2-3 tablespoons into a mug full of hot water. Allow to seep for 3-4 minutes and sip away.

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10 Benefits of Green Smoothies

1. Enhanced Nutrient Absorption

Green vegetables like kale, spinach, collard greens, and lettuce are nutrient powerhouses. When blended in a smoothie, the nutrients in these leafy greens are released and readily absorbed into the bloodstream.

2. Increased Energy

With enhanced nutrient absorption, you become invigorated and energized!

3. Improved Digestion

Smoothies, as opposed to juices, utilize the whole fruits and veggies that go into them.  The abundant fiber in leafy greens, when consumed in a hydrating smoothie,  will help you reach optimal digestibility.

4. Boost Your Immune System

Loaded with phytonutrients, leafy greens strengthen your immune system and help you stave off illness all year long.

5. Healthy Bones

Dark leafy greens are rich in calcium and vitamin K, which is necessary in ensuring calcium reaches your bones and not your tissues.

6. Heart Health

Rich in antioxidants like vitamin A and C, greens in smoothies can significantly lower cholesterol, decreasing your risk of heart attack or stroke.

7. Get that Glow

Full of antioxidants, green smoothies reduce the signs of aging as well as hydrate your skin.

8. Consume those Veggies without even Realizing it!

Most people struggle to get enough greens, which are excellent sources of chlorophyll. Chlorophyll replenishes and rebuilds red blood cells, rejuvenating your body.

9. Reduce Unhealthy Cravings

When you consume whole, unprocessed, nourishing foods, you naturally start to crave those healthy foods over unhealthy sweet, salty, and fatty ones.

10. Mind over Matter

Believe it or not, consuming green smoothies makes you more likely to engage in other healthy habits. Because the human mind thrives on consistency, one healthy habit leads to another. So after adding kale or spinach to your smoothie, you may be more likely to try out that yoga class you’ve been thinking about or opt for a side salad instead of fries when eating out.

-GreenBlender

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Jo’s Chocolate Icing Cupcakes

Ingredients:

Cupcakes:

5 organic eggs

2 cups of Brown Sugar

2 cups Flour

1 cup Skimmed Milk

2 Big tsp vegetable oil

2 Big tsp of Cocoa

2 Big tsp of Baking Powder

1 Small tsp Vanilla Extract

Mix & Bake!

Icing:

350g of your choice of chocolate bars

1 small Organic Butter Pack

Melt, Mix & Dunk in the cupcakes!

ps: if you want us to share your recipes let us know! ^-^

-by our friend Joelle Youssef

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5 Reasons to Love Green Tea

1- Boosts metabolism: Two words we love to see together. One of the many antioxidants that green tea has is called epigallocatechin (EGCG), and has the ability to stimulate your body’s metabolism. 

2- Good for your heart health: Your heart is your most vital organ — take care of it! According to an article in the European Journal of Cardiovascular Prevention and Rehabilitation, green tea improves the function of endothelial cells. 

3- Lowers your risk of cancer: According to the National Cancer Institute, the predominant polyphenols in green tea have substantial free radical scavenging activity and may work to protect cells from DNA damage caused by reactive oxygen species. Lab studies show that these tea polyphenols can help activate detoxification enzymes and modulate immune system function and further help to prevent cancerous cell growth. Although research supports a relationship between the chemical activity of green tea consumption and reduced cancer growth, it is not considered to be an independently effective treatment for cancer patients.

4- Lowers your risk of Type 2 diabetes: Dr. Suzanne Steinbaum, cardiologist, director of women’s health at Lenox Hill Hospital in New York City states that the complex biochemical reaction in green tea helps sensitize cells so that they are better able to metabolize sugar — one of the biggest issues that people with diabetes deal with.

5- Improves brain activity: Green tea’s main ingredient is caffeine which is a known stimulant; caffeine blocks the inhibitory neurotransmitter, adenosine, in the brain, which increases the firing of neurons and the concentration of neurotransmitters like dopamine and norepinephrine.

-S

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2 min Easy Apple Mug Muffin!

Ingredients:

Muffin

1 tablespoon coconut oil

2 tablespoon unsweetened applesauce

1 egg 

1/4 teaspoon vanilla extract

1 teaspoon Organic Honey

3 tablespoons almond flour or 2 tablespoons coconut flour

1/2 teaspoon cinnamon

1/8 teaspoon baking powder (homemade*)

Pinch of Kosher salt

Streusel Topping

1 tablespoon apple, finely chopped

pinch of crumbled walnuts

1 teaspoon Homemade Organic Peanut butter (find recipe on Spoonganic)

Instructions:

Muffin (Microwave)

Coat the Microwave safe mug with the oil.

Whisk in the applesauce, egg, vanilla and maple syrup until well combined

Add almond meal, cinnamon, baking powder, and salt and stir for about 30 seconds.

Add streusel topping (optional) and microwave for 1 minute, 10 seconds

Let cool for a few minutes and enjoy!

Muffin (Oven)

Preheat oven to 350 Degrees Fahrenheit (176 Celsius)

Grease your mug

Follow steps 2 and 3 and then add your streusel topping (optional)

Place your mug(s) on a cookie sheet and bake for 25 minutes

Streusel Topping

Combine using your fingertips, then sprinkle on top before microwaving.

Notes: *For homemade Baking powder combine 1/8 teaspoon of baking soda and 1/4 teaspoon of cream of tartar. Use immediately

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CAFFEINE  ALTERNATIVES

Want some energy booster to go through your day without consuming coffee? here are some caffeine alternatives!

Lemon water: With lemon slices or lemon essential oil, this refreshing drink is filed with electrolytes, which transform into energy, increasing your hydration. 

Nutty or green smoothie: Nuts contain omega-3s and plenty of protein to provide your system with the energy it needs to function. Dark, leafy greens like spinach and kale will boost your iron levels, more iron means more energy!

Pomegranate juice: A natural source of antioxidants and energy, pomegranate juice in its purest state is an ideal caffeine replacement.

Flaxseed shake: One ounce of flax seeds contains 151 calories, all to be used for energy. Chia seeds contain a few less if you’re looking to cut down on your caloric intake.

Coconut water: Packed full of naturally occurring electrolytes, both fat and cholesterol free and supersaturated with potassium, this on-the-go drink will keep you hydrated and motivated. Pair this with a delicious protein-based breakfast, and you’ll be skipping nap time.

-S

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Breakfast Oatmeal Cupcakes To Go - Easy

Ingredients:

5 cups rolled oats

2 ½ cups over-ripe mashed banana

1 tsp Kosher salt

5 Tbsp organic Honey instead

2 ⅔ cups water

¼ cup plus 1 Tbsp coconut or vegetable oil

2 ½ tsp pure vanilla extract

optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Mix and bake!

-S

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"Healthy" Foods That Are Killing Us - Store Bought

1. Loaded trail mix: Making your own trail mix is easy. Unfortunately, a lot of the store-bought versions are loaded with excess sugar, oils and preservatives, which are bad for you.

2. Granola: You can make it at home and for a healthy snack option. However, commercial varieties smother granola with sweeteners and dried fruits that are high in sugar and calories.

3. Dried fruit: Store-bought dried fruits can be made using chemicals and sugar to enhance the taste and preserve the flavor. Your seemingly healthy snack will become an energy dense food — high in calories, low in nutritional value. [DRY THEM AT HOME! You can find an easy recipe on Spoonganic]

4. Yogurt: Yes, yogurt is healthy! Just be careful with the pre-packaged cups that contain added ingredients, toppings and crazy flavors — that’s where the calories start to add up. When looking at the nutritional label, if you see anything like corn syrup, dextrose, fructose, fruit juice concentrate, glucose, high-fructose corn syrup, maltose, or anything of that nature, stay away!

5- Fruit juice: Here comes the huge misconception. Most of the commercialized fruit juices are high in calories and sugar content. If you love drinking juice,try squeezing it yourself!

6- Protein bars: Many store-bought protein bars are filled with sugar and high fructose corn syrup, which includes trans fats and artificial sweeteners, and unfortunately, ruins the high protein content inside. Make sure to check the nutritional label before purchasing!