Author: admin

Don’t judge a book by its cover, right?

The old saying is……Don’t judge a book by its cover, right? Think about that for a second. What does that mean to you? Have you ever done that?

Would you say that in today’s world we can agree for the most part that cigarettes are not healthy? Statistics show that 90% of lung cancer is from smoking. But think back in the day from the 1950’s-80’s for sure….back then it was NOT common knowledge, right? Even a certain cigarette brand put “organic tobacco” on their so-called book cover of the cigarette package. They advertised it was better for you as they added filters and lowered the nicotine levels and convinced folks it was okay. So what is my point?

It is important to get all of us thinking and take a pause on these so-called labels or “book covers” and really look at the “meat of the content” no pun intended. “Don’t trust what you see, even salt looks like sugar“…..The covers are meant to sometimes deceive us to think something might be healthy even if it is not.

Would you consider Organic Orea’s healthy?

Just because it has a label in which the intention is for you to think it is “healthy” does not mean it always is. Just because someone is an omnivore or a vegan does not imply they are healthy. It is the food choices within those models that are important. A vegan could eat organic Oreos, potato chips, and diet soda all day, technically that is vegan and not considered a nutrient dense way of eating. So be careful when looking at “labels” you must look on the inside.

I bet we could virtually agree that flowers would not do their best if we watered it with soda and sprayed it with hairspray? You would probably see some sad slumped over flowers…… or if we put bleach in our car instead of gasoline, it may not run as well as we had hoped, right? Well, if flowers need specific fuel to grow, and our cars need specific fuel to work, why do we think we do not? Science has definitely and clearly proven otherwise!

Blogs

AJ’s Plant-Based Chocolate Brownie-Cake-Muffin Mix

350 Degrees
25 minutes (monitor)

Do this First:
Soak the below ingredients for 10 minutes (this will be your 3 eggs):

  • 2 Tbs of Ground Golden Flaxseed
  • 1 Tbs of Chia Seeds
  • 6 Tbs of Filtered Water
  • 1/2 tsp of Baking Soda
  • 2 tsp of 100% Vanilla Extract
Prepare the Following in a mixing bowl:
  • 1 Cup of Coconut Milk (Canned)
  • 3 Tbsp. Ground Golden Flaxseed (yes, more!)
  • 1/2 Cup of Melted Coconut Oil
  • 3/4 Cup of Raw Cacao (not cocoa)
  • 1 Cup of Nut Flour Mix (Almond, Hazelnut, and Coconut Flour-Mix equal parts)
  • 3/4 Cup of Coconut Sugar
  • 1/2 Cup of Peanut Butter
Grease pan(s) with coconut oil
For best results, put in individual mini-pie/mini-cake dishes for single serving.
Or place in a 9×13 baking dish or muffin pan.
 

Mix all together, bake for 25 minutes 

Optional Topping-After it is baked, while it is still hot-Drizzle on top Melted Raw Honey, topped with Shredded Coconut, and Cinnamon! Let everything cool for about 20 minutes, Enjoy!

Side note: If cut too soon, it may fall apart. Or if you don’t mind what it looks like, dig in as soon as you would like!

AJ's Recipes

Interesting Things to Consider

→Did you know that there are about 24,000 articles published in the English Medical Journal every year. Could you imagine being a Physician and trying to keep up with all of these new articles? If they did, they would have to read about 65 articles every single day (365 days) goodness. They have a lot on their plates and trying to help the best they can with all the other medical components they were trained to do. So with that being said…….There are physicians out there focused on “nutrition” trying to help their fellow physician colleagues and the public stay abreast of the latest science evidence-based nutrition information. One example is Dr. Michael Greger who has a team of researchers including himself where a big part of their job is to read those articles every single day and get important information to the public in a way that is easy to understand. You can access their website yourself where you can watch free videos and articles uploaded almost every day! It is a science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research for your general information! Also, NutritionFacts.org is a member of the True Health Initiative, a global voice for lifestyle as medicine. 

→Did you know that science in 2013 debunked that fish oil was good for us? It may actually be causing more heart disease! Yes, there are safer alternatives to get your DHA + EPA.

→Did you know that recent studies suggested that frequent milk consumption and higher dietary calcium intakes in middle-aged women were shown to not have protection against hip or forearm fractures? Women consuming great amounts of calcium from dairy foods had significantly increased risks of hip fractures, while no increase in fracture risk was observed for the same levels of calcium from non-dairy sources. The World Health Organization recommends only 500 milligrams of calcium intake per day and we can get that through our whole foods. Come to find out dairy products provides us with 60-80% estrogen and may affect our hormones in our body negatively. Dermatologists have started to catch on that dairy may be a huge contributor to a lot of skin conditions, especially acne. And, The National Dairy Farm Magazine reported that most dairy herds about 89% of them are infected by BLV (Bovine Leukemia Virus) which is closely related to a virus that causes leukemia and lymphoma in humans.

→Did you know that calcium supplements may do more harm than good? In a recent study along with meta-analysis studies, they have observed a statistically significant increase in heart attack risk by 86% among those that take calcium supplements. However, there did not seem to be an associating with cardiac risk by ingesting calcium through dietary means.

  • 64% increase in hip fractures with calcium supplements

 

Disclaimer: These were just some things that raised my eyebrows when learning some of the newest (some old, and it just re-surfaced in science). Certainly, when I share general education, it is meant for your general information only. Recipients should seek medical advice and be closely monitored by their physician or a licensed health care professional before starting or continuing any lifestyle changes such as but not limited to, dietary changes, supplement changes, or physical activity changes, especially if you are pregnant or have any pre-existing injuries or medical conditions. You should read any information provided by the product manufacture and any product label or packaging prior to using any medication, nutritional, herbal, food, homeopathic or other products. Certain medications may have contraindications with introducing or continuing any supplemental or dietary changes, and that medications may need adjustments before and/or during your lifestyle changes. Adverse effects may lead to permanent damage or death if your medication(s) and/or healthcare needs are not properly monitored and amended between you and your physician. Do not disregard or delay medical advice or treatment because of any nutrition-related information that has been shared with you. Your decisions regarding your health and wellness are ultimately your own responsibility and the information provided is not to be taken as absolute nor is it a substitute for your medical care. Nutritional or supplemental suggestions including information that may be provided directly or by linking to a third-party, or any affiliates are intended for your general nutrition-related information and education only and we will not be held accountable for the use or misuse of any suggestions described therein. Please note that, over time, currency and completeness of the information may change. These services or information provided do not promise or guarantee protection from past, present or future illnesses and it should not be construed as dispensing medical advice or claiming to diagnose, treat, prevent, mitigate, prescribe, or cure any diseases, conditions, mental or physical, real or imaginary and that it is not a substitute for regular medical or psychological care.

Blogs

Garlic Hash Browns with Kale

By Jason Wyrick from FORKS OVER KNIVES WEBSITE!

Serves 2
Ready In: 25 minutes

INGREDIENTS:
2 Yukon Gold potatoes, shredded
¼ teaspoon salt
½ teaspoon freshly ground black
pepper
6 cloves garlic, minced
2 to 3 large kale leaves, shredded
Pinch of salt

Option: 2 cups shredded sweet potato
instead of Yukon Gold potatoes
Hash browns are a comfort food, and they don’t have
to be heavily fried to be good. The added garlic
makes them irresistible.

From 21 Day Weightloss Kickstart

Instructions:
Preheat your oven to 375° F. Rinse the shredded
potatoes and pat them dry. Toss them with the salt
and pepper. Spread the shredded potatoes on a
baking sheet lined with a silicon baking mat.

Bake the shredded potatoes for 10 minutes. Remove the
sheet from the oven and toss the potatoes with the
minced garlic, then spread them back on the mat.
Return them to the oven and bake them 5 more
minutes.

While the potatoes are baking, lightly saute the
shredded kale over medium heat in a large pan with
about ⅛ inch of water and a pinch of salt in it. Do not
replenish the water when it evaporates. It is only
there to get the kale to quickly wilt.

Once the kale has completely softened, about 8 to 10 minutes, set
it aside and let it cool until you can comfortably
handle it. Squeeze the kale to get rid of excess
water, then toss it a bit to separate the cooked
shreds.
Plate the crisped potatoes, top it with the kale, and
serve.

 

AJ's Favorite Recipes from Others

AJ’s Peanut Butter Balls or some Call them Buckeyes!

Ingredients/Peanut Butter Filling
2/3 cup Peanut Butter
1/3 cup Coconut Flour
2 tsp Vanilla
1/4 cup of Date Sugar or Coconut Sugar
Dash of pink H.salt

Chocolate Coating
2 Tbs Coconut oil
2 Tbs Raw Cacao (not cocoa)
1 Tbs canned Coconut milk/or coconut cream
1 1/2 Tbsp Coconut Sugar
1 tsp Vanilla
Pinch of H.pink salt

To Make the Filling:
1. Stir together all ingredients in a medium-size mixing bowl. Add just enough coconut flour so that your dough is no longer sticky. Taste and adjust if needed.
2. Scoop balls onto a parchment lined plate using a small cookie scoop or measuring spoon – 1 tsp to 1 Tbs, depending on how big you like.
3. Optional: roll each ball in your hands to smooth out the surface. Set aside while you prepare the chocolate.

To Make the Chocolate:
1. Melt coconut oil in a saucepan, then stir in the remaining ingredients. Taste and adjust if needed.
2. Dip each ball in the bowl of melted chocolate and turn to coat thoroughly. Use a fork to remove from the bowl or scoop out with a spoon. Set back on parchment.
3. Freeze for 30-60 minutes, until chocolate has hardened. Enjoy!

Recipe Notes:
Keep frozen or refrigerated. Must be kept cold since the chocolate will melt.

AJ's Recipes

AJ’s Plant-Based Blueberry and/or Carrot Muffins

350 Degrees
15 minutes

Do this First:
Soak the below ingredients for 10 minutes (this will be your eggs):

2 Tbsp. of Ground Golden Flaxseed
1 Tbsp. of Chia seeds
6 Tbsp. of Water
½ tsp of Baking Soda

Second:
1 ½ Cups of Nut Flour (You can use Almond, Coconut, Pecan, Walnut, or mix all of them… which is what I do)
1 ½ tsp Cinnamon
½ tsp Ginger powder
½ tsp of Nutmeg powder
½ Cup Coconut Sugar
Mix all dry ingredients together before adding the below.

Third:
½ Cup Melted Coconut Oil
2 tsp of Vanilla Extract

Note: Mix all ingredients together before adding frozen blueberries as it is hard to mix well.

Lastly:
Add a small bag (2 Cups) of Organic Wild Main blueberries or a half cup of carrots (grated). Even together it is yummy!

Cook away and enjoy!

AJ's Recipes

AJ’s Raw “No Egg Salad” Sandwich

Use Organic when you can, no added salt, sugar, preservatives or dyes.

1 Can (15oz) of chickpeas (drain, rinse and mash)

3 Tbs of Tahini
½ Tbs of Date Sugar
1 Tbs of Raw sesame seeds

1 tsp of Mustard powder
½ tsp of Garlic powder
¼ tsp of Cayenne powder
½ tsp of Black Himalayan salt (may need more, determine by taste). If you don’t like the egg taste, you can eliminate this step!

½ of Medium Red Onion (diced)
1 or 2 Celery sticks (diced)
¼ Cup of Sauerkraut (diced)
1-2 Tbs of sliced Black olives (diced)
1 whole Avocado (diced) -mix in at the very end.

Mix all together

Place mixed ingredients on an open-faced whole-grain toast! Yum!
Butter the toast with a little hummus for a little extra moisture and sprinkle Himalayan salt and Rosemary!
1 Avocado, lettuce, and tomatoes to add to your toast!

Makes about 4-6 sandwiches

AJ's Recipes

AJ’s Hummus

1 Can (15oz) Chickpeas (No salt added/BPA free)  along with its fluids (don’t drain).
2 Tbsp.  of Tahini
½ Tbsp. Garlic Powder
½ tsp of Cumin Powder
½ tsp of Himalayan Salt
3 squeezed lemon wedges

Place all ingredients in a blender, ideally a food processor until creamy smooth! That is it! So Yummy!

You can add any flavors you want, if you like red pepper, sautée them beforehand and add to your ingredients list.

AJ's Recipes

Dairy-Free Corn Chowder

Always try to use Organic when possible with no added salt, sugar, artificial sweeteners, colors or preservatives. The below does not have to be exact!

Food Items:

  • 1 medium yellow onion (diced)
  • 5 small garlic cloves, minced (about 1 tablespoon)
  • 6 to 7 cups Vegetable Stock (low sodium or no salt added)
  • 6 cups fresh or frozen corn kernels (24 ounces frozen)
  • 2 large russet potato (cut into bite-size cubes)  (about 3 cups)
  • 1 medium red bell pepper (diced)
  • 1 teaspoon finely chopped fresh parsley
  • 1/4 of Cayenne Pepper (or more to your liking)
  • 1/3 Cup almond flour
  • 1/3 Cup of filtered water
  • Small dash of Himalayan Salt
  • Freshly ground black pepper as much as your pallet would like

1. In a large Soup/Stewpot place prepared onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.

2. Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.

3. Transfer half of the mixture to a blender and blend until smooth. (Be careful, do in small amounts and it is HOT). Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.

4. Add the bell pepper, parsley, black pepper, and cayenne. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.

5. *****While that is cooking, place the Almond flour and 1/3 cup of water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste.

Serve hot.

Storage: Cool soup completely and transfer to an airtight glass container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

AJ's Recipes
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