Dare To Be Healthy

Archive for the ‘Food’ Category

2013-04-20 19.50.202013-04-20 19.47.46Mango Ice creamThe weather is so awesome right now especially to have ice cream. Ever thought about making your own healthy ice cream? Try this recipe out, it’s so yummy and you don’t even need to add any sweetener. The fruit sugar sweetens it enough – though if it’s not enough for you, you could add 1 tbsp. of agave nectar or sweetener of your choice.

Ingredients
1 mango
1 banana
1 tsp. vanilla
Cup of almond milk

1. Peel and chop the mango and banana, and put in a bowl and freeze for about 1 day
2. Put the frozen fruits in your vitamix/blender
3. Add the vanilla and almond milk
4. Blend until smooth or if using a vitamix, it will form four mounds in the jug – it’s ready.
5. Enjoy straight away or empty into tupaware and freeze. I like to sprinkle chopped almonds over it, love the crunch!

Flavoured waterIn this wonderful weather, we need something that’s cooling and refreshing especially for those who don’t like to drink water. Use any fruits you like to achieve the flavour you want.

Ingredients

1 orange
1/2 lime
Handful of mint
4 strawberries
Litre of water
Ice
Jug

Make sure you thoroughly wash the fruits before chopping the into chunks. Squeeze one chunk of orange and like into the jar and put all the fruits and mint in, add the ice and pour water in. Enjoy!

imagesCA2U7XWMServes 4

Ingredients

4 large collard leaves (or chard)
1 red bell pepper
½ cucumber
1 avocado
2-3 ounces alfalfa sprouts
1 lime
1 carrot, grated
½ tsp. wholegrain mustard
1 garlic clove, minced
½ inch grated ginger
1 teaspoon extra virgin olive oil

Instructions

1. Wash the collard leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half
a lemon. Let soak for 5 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it
easier to bend the leaves for wrapping).
2. Slice avocado, cucumber and pepper into strips
3. In a bowl or using a food processor, mix the garlic, ginger, mustard, lime juice and olive oil. Mix until properly combined.
4. Place a collard leaf on a plate and layer red pepper, cucumber and avocado slices, alfalfa sprouts, grated carrots and drizzle a tablespoon of dressing over it.
5. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.

ProteinCarbsFats2ProteinCarbsFatsA few months ago I wrote an article on carbohydrates, what they are, the different types of carbohydrates and why we need them (see article here). I wrote that article because in one week, I’d heard at least three people say they were going on a carb-free diet. I seem to hear quite a few people say that, as well as saying they are going on the Atkins’ diet, fat-free diet etc. There are so many different types of diets out there, and I’m not knocking them. It’s just that some work and some don’t – here’s why. We are all individuals and we all metabolise differently, so what works for one person, might not work for the next – brings to mind the phrase “one man’s foods is another man’s poison”.

What we need to do is pay attention to having a diet balanced in carbohydrates, protein and good fats that work for us as individuals. As I have previously talked about carbs, I’m going to drill down a little into proteins and good fats.

Protein is a component of food made up of amino acids. Amino acids are the building blocks for major parts of a human body. Protein is the building block of cells and tissues that are needed to keep us strong. It is crucial for vital functions, regulation and maintenance of our bodies. Protein is made up of 20 amino acids, 9 of which are essential amino acids.

Almost all foods contain some amount of protein which come in two forms – animal and plant protein. Animal protein provides B vitamins and minerals such as iron, zinc and calcium but has no fibre and is often high in fat and cholesterol. Plant protein provides fibre, zinc, calcium, phytochemicals and unsaturated fats but does not provide B vitamins (vegetables, seaweed and legumes).

Why do we need protein?

• Build and repair muscles, tissues and organs
• They should make up about 10 to 15 percent of daily calories
• As collagen, it holds cells together and forms the framework for bones and teeth
• Protein are also enzymes which are needed for digestion and other functions
• Regulate hormones
• Regulate fluid and PH balance
• To move nutrients around the body

Excess protein cannot be stored so they are used for energy if the body does not provide enough carbohydrates and fats; they are converted to fatty acids and contribute to weight gain. Some other symptoms of too much protein include low energy, constipation, dehydration, sweet cravings, decline in kidney function and stiff joints. Here are a few symptoms of inadequate protein: fatigue, weight loss, anaemia, skin inflammation (in severe cases), change in hair colour and texture. The idea here is to find a balance that works for you.

Fats – There are different types of fats; saturated, unsaturated and Trans fats.

Saturated fats are found mostly in animal foods (meat, dairy). They are solid at room temperature and high intake leads to high cholesterol. Unsaturated fats on the other hand are the healthy fats and tend to be liquid at room temperature. There are two types; monounsaturated fats – olive oil, peanut oil; polyunsaturated fats – corn, safflower and soy bean oils. Now Trans-fats are the fats we need to stay well away from. They are unsaturated fats that have been saturated with hydrogen molecules (hydrogenated) and are found in most processed foods. Read the labels of foods you pick up at the store before you purchase them. Look out for trans-fats, hydrogenated or partially hydrogenated fats and avoid them.

There are also essential fatty acids; essential because our body cannot produce them so we have to take them ourselves which are Omegas 3 and 6 fatty acids. Omega-3 fatty acids (linolenic) are anti-inflammatory fats and can be found in flaxseed, walnuts and fish. Omega-6 fatty acids (linoleic) can be found in nuts, corn, safflower and sunflower oils but we need to take less of this as they can be pro-inflammatory.

So why do we need fats in our body? Fats are stored as adipose tissue under the skin and around the organs, and provide structure, regulation and energy. They insulate the body and protect from shock, are an important part of cells, lubricate the body surfaces and are also used to make hormones.

We also need to include fibre as an important part of a healthy balanced diet. The benefits of fibre include:

• Promote healthy gut function and flora
• Increase transit time
• Reduce cholesterol
• Reduce the risk of colon cancer
• Helps maintain weight

Examples of fibre include oats, fruits, beans, seaweed (soluble fibre) and wheat, rye, vegetables (insoluble fibre).

Here’s the thing folks, we are all individuals and it’s up to us to try things out and figure out what works for us incorporating a balanced amount of carbs, protein, good fats and fibre as part of our daily diet. Our bodies are such intelligent bio-computers that they know exactly what they need to function and let us know about it through cravings and some form of discomfort. We just need to take the time to listen, understand and feed it what it needs which will in turn return peace and balance. What you put in is what you get out of it – feed your body with a good, balanced, nutritional diet, exercise, fun and de-stress, and it will totally love you back.

Peace and Fabulous Health!

Gloria

IMG_1516Happy Pancake Day!

2 cups whole wheat flour

1/2 cup coconut sugar (you can usealternatives like maple syrup)

1/4 tsp salt
1 – 2 cup almond milk (depending on thickness)
1 tsp baking powder
2 eggs
5 tbsp olive oil
1/2 tsp vanilla

½ tsp. cinnamon

1. Mix dry ingredients together.

2. Beat eggs in a separate bowl.

3. Add milk, oil and eggs to dry ingredients.

4. Mix well, pour batter in hot skillet (I use a little bit of oil spray, so it won’t stick) until surface is bubbly, flip to cook the other side.

Strawberry Sauce

2 cups strawberries (chopped, you can blend in a food processor if you want it smooth, I like to have some bits in!)

1 tbsp. coconut sugar

1 cinnamon stick

Place all ingredients in a small sauce pan, add a drop of water and cook until sauce begins to thicken, about 10-15 minutes.

Place pancakes on a plate, top with strawberries and sauce, enjoy!

Felt really good this morning, full of energy, clear head and best of all, I had the best night’s sleep in ages. So detox for one more day, sunny Sunday morning, most of the snow all gone and weather slightly warmer than the last few days. Usual routine of lemon water, yoga and smoothie. Was tempted to just sit in front of the TV to watch the Australian Open Men’s finals but had to press record cause I had some writing to catch up on. Here’s my smoothie recipe for the day:

2 handfuls of kale

1 pearIMG_1501

3 celery sticks

3 brocolli florets

Handful of alfalfa & broccoli sprouts

½ lime

Cup of water

Got through the smoothie all day with loads of water and detox tea. As this was an unofficial detox day, I had dinner – baked salmon with mixed vegetables (broccoli, carrots, baby corn and green beans) topped with garlic, lime and herb dressing (home-made of course)!

I’m so glad I did an additional day of detox even if just to prolong the benefits a bit longer. But that’s not where I’m going to stop – I’m now more focused on my eating habits and lifestyle, and more aware of what I do and what my body needs.

Whatever detox program you adopt, always be careful with it and listen to your body. Be aware of good changes to adopt, and changes that don’t work for you, just let go of them. You will reap such awesome benefits in the long run.

Peace and Fabulous Health!

Woke up feeling quite hungry, as expected but couldn’t stop now, already starting to feel a bit lighter. So as usual first thing lemon and warn water to cleanse me from the night before and get my metabolism started.  Then yoga and meditation for about 40 minutes and then made my juice for the day. Here’s the recipe:

3 celery sticks

Handful of parsleyLemon

1 pear

2 handfuls of kale

1 inch ginger

½ lemon

1 kiwi

So what do the new ingredients parsley, pear and kiwi do for you?

Parsley: is one herb that is usually just used for garnishing food. It is rich in carotenoids, chlorophyll, calcium, Vitamins A, B, C and iron. Parsley is known for its blood-cleansing and healing properties. It is a strong diuretic, anti-inflammatory and a powerful antioxidant. Parsley neutralizes toxins in your liver, inhibits abnormal cell growth (preventing tumours and cancers), and boosts the immune system.

Kiwis have similar properties to bananas, as well as contain vitamin E which helps improve skin radiance. They also help cleanse and energize our bodies.

Pears are an excellent source of soluble fibre and contain vitamins A, B1, B2, C, E, folic acid and niacin. They are also rich in copper, phosphorus and potassium. The high vitamin C and copper content act as good antioxidants that protect cells from damage by free radicals and are critical in building the immune system.

Towards the end of the second day, I started getting the sore gums. Not quite sure why this happens but it always does. Guess it’s the body’s way of letting you know it’s awake and responding to the detox!

Peace and Fabulous Health!


Share this blog

Bookmark and Share

Enter your email address to follow this blog and receive notifications of new posts by email.

Categories

Archives

Twitter Updates

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

%d bloggers like this: