These days fermented foods like Kimchi are all the craze, people are putting it in everything they eat and putting lot’s of it. Why you don’t want to eat fermented foods: Kimchi is very salty as is Sauerkraut , if you have ever had dinner at a Korean restaurant you would see that they give you this tiny portion of Kimchi in a tiny tiny dish, it’s because it’s only meant to be eaten in small portions but with the western mentality we usually end up going over board and putting loads of it on burgers, hot dogs, on everything and end up with high blood pressure! Our ancestors had no choice but to ferment foods, we have a choice to eat fresh vegetables and get our probiotics elsewhere. My grandmother use to eat fermented vegetables and make her own but she only ate a tiny tiny dish of it during a meal.
You can buy probiotic drinks at any grocery store or even make it yourself. Or you can take probiotic pills.
So please skip this trend or eat this once in a blue moon.
There are so many reasons why you want to use Himalayan pink salt instead of table salt or even sea salt. Himalayan salt is mined in some of the oldest caves that are millions of years old, because of this the salt is purer and untouched unlike table salt that is highly processed and only contains a couple of minerals. Himalayan salt contains 60-80 trace minerals that are essential to our health, promotes PH balance in our body, controls water levels and it even promotes healthier sleep patterns. Also, Himalayan salt is less saltier than table salt in a grinder. Himalayan salt does contain small amounts of iodine but you can always supplement iodine by using Wakame seaweed, the kind that comes in miso soup. Of course, you still want to maintain the daily recommended amounts of salt intake. You can even get bottled water now with small amounts of Himalayan salt.
I think one of the most satisfying things in life is growing your own vegetables, you see the process from start to finish, it’s a great feeling of accomplishment. Not to mention that it’s healthier to grow your own organic vegetables that are pesticide and chemical free. Radishes are one of the easiest vegetables to grow. You should find out what type of vegetables grow in which season in your area. Radishes generally grow better in cooler weather.
The older you get the harder it is to justify poor eating habits, as you start to realize that you are what you eat and that you aren’t invincible. Being on the Paleo diet doesn’t mean eating bacon everyday or red meat everyday, those meats will kill you earlier so limit your intake of it and eat grass fed meats if you are, eating white meats like chicken breast will do you better. Think lower on the food chain.
I don’t think people realize how healthy curry chicken is, curry is a blend of different spices and typically contains turmeric in it that fights inflammation, it also contains cinnamon that helps lower blood pressure as well as chili pepper. I have added extra doses of turmeric, cinnamon and chili for additional potency.
Healthy Curry Chicken
2 Organic Free Range Chicken Breast ( cut into cubes)
1 tbsp Curry Powder
1 tbsp Turmeric Powder
1/4 tsp fresh chili or cayenne powder
1 tsp Chopped fresh thyme
1/2 tsp Black Pepper
1/4 cup Chopped Onion
2 garlic Cloves minced
1/8 tsp Cinnamon
1 tbsp Coconut Oil
2 tbsp Coconut Milk
2 cup chopped vegetables( sweet potatoes, red pepper, carrots)
1/2 cup water
sea salt to taste
1.Saute onions with coconut oil until translucent.
2. Add in all spices, thyme, chili with chicken and saute on medium heat, add in hard vegetables and water, cover with a lid and simmer for 20 mins.
3. Add in coconut milk and simmer for another 5-10 mins, add sea salt to taste.
Serve with cauliflower rice.
Gluten Free, Dairy Free
Eating a high sodium diet will create problems such as high blood pressure, heart problems, kidney failure, thyroid problems, strokes and the list goes on. Food naturally has salt in it and to add even more amounts to preserve it and cure it is unhealthy. People say sugar is the enemy but salt is just as deadly. Salt is hidden in processed foods and packaging is not always correct because there is salt in the product naturally and the packaging label doesn’t always identify that. People should try to do without salt and use salt substitutes, my tasty salt substitute sprinkle has iodine in it from seaweed, it has texture from sesame seeds and a little spice from cayenne pepper, unlike the supermarket brands that in my opinion taste awful with all the dried lemon they put in. You can use this for cooking vegetables or a rub for meats.
Tasty Salt Substitute
1 tsp dried garlic or garlic powder
1 tsp roasted sesame seeds black or white
1 tsp grounded dried seaweed( wakame, nori,kelp)
1/4 tsp dried cayenne pepper or chili flakes
1/2 tsp dried paprika
1/4 tsp grounded black peppercorns
This is a very easy salad dressing without all the preservatives and chemicals, it’s simple and tastes great, why pay so much more for salad dressing when you probably have the ingredients in your pantry to make it. It’s so much healthier than buying it in the store because you can control the amount of salt and sugar in it.
Balsamic Vinaigrette Salad Dressing
3 tbsp Balsamic Vinegar
1 tbsp Dijon Mustard or Yellow Mustard
2 tbsp Extra Virgin Olive Oil ( or Flavored Olive Oil)
Put all ingredients in a large bowl and whisk until the dressing is emulsified, it should be slightly thick by adding the mustard. You can add a bit of salt and pepper if you wish but the dressing doesn’t need it as the mustard and vinegar have sweetness and saltiness.
Celebrate Valentine’s Day with these less sinful chocolate truffles. These truffles are vegan and also gluten free, it would be possible to use clarified butter instead of coconut oil but I believe coconut oil is the healthier option.
10 ounces bittersweet chocolate, chopped
1/2 cup of coconut oil
1/4 cup of brandy (optional, substitute coconut milk)
1/4 cup of coconut milk
1 tsp cinnamon powder
Dutch cocoa powder for dusting
Cinnamon for dusting
1.Melt chocolate in a double boiler, add in coconut oil and stir until smooth.
2. Split the chocolate mixture into two bowls, add cinnamon and coconut milk into one bowl and stir. Add brandy into next bowl and stir. Put in the refrigerator for 1 hour or until firm.
3. Use a spoon or melon baller to scoop out chocolate, roll into a ball, dust the cinnamon chocolate balls with cinnamon or cocoa powder or coconut flakes. Do the same with the brandy chocolate balls.
4. Place the chocolate truffle balls back into the fridge for another 1 hour and serve. Place in an air tight container to last in the refrigerator.
*Vegan, Gluten Free