Quinoa is packed with protein and nutrients and best of all, it’s delicious. This dish can be served warm or cold the next day as a salad. It seems like a lot of ingredients but it comes together quickly.
Ingredients (always use organic when possible):
1 cup of quinoa
2 cups of vegetable broth
1 cup of shaved Brussel sprouts
2-3 large kale leaves with stems removed and chopped
1-2 large scallions chopped
1 thick slice of red onion chopped Continue reading “Black Bean Orange Quinoa Salad”
We have a major health crisis in the United States of America.
Think about all of the families you know. I would venture to say that there is at least one person in each family who suffers from a chronic disease such as cancer, heart disease, diabetes, auto-immune disease or gastrointestinal disease.
If they do not suffer from those maladies they may have a condition such as infertility, asthma, allergies or ADHD.
From the Center for Disease Control and Prevention: “As of 2012, about half of all adults – 117 million people- had one or more chronic health conditions.”
From the NIA (National Institutes of Health): “Approximately 69% of adults are overweight or obese, with 78 million adult Americans considered obese.”
Also from NIH: “Fifty-nine percent of adults used prescription drugs in 2011-2012. And 15 percent of them took five or more prescription drugs.”
We have come to accept this as normal. It is not. How can we accept that half of us have chronic disease, 59% of us are on prescription drugs and 69% of us are overweight? Continue reading “Take Back Your Health”
Jonathan R. Latham, PhD By training, I am a plant biologist. In the early 1990s I was busy making genetically modified plants (often called GMOs for
Source: Growing Doubt: a Scientist’s Experience of GMOs
This recipe has three ingredients: spaghetti squash, bottled organic BBQ sauce and a bun. It is a healthy meal that is perfect for a school/work night. You can pop the squash in the oven and tend to things around the house while it cooks.
Preheat the oven to 375. Cut a spaghetti squash in half length-wise and scoop the seeds out.
Roast the squash halves in the oven for about 40 minutes or until it is tender. I like to squish the skin with an oven mitt and if the middle pushes out into “spaghetti strips” you know it’s ready. Continue reading “Easy Vegan BBQ Sandwich”
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