There is a lot of buzz now around staying healthy with the Corona Virus shutting down the world. Naturally trying to eat healthy is on many people’s minds. We have heard a lot about Vitamin C, Zinc and many more supplements. I would say there are many companies attempting to capitalize off people wanting to stay healthy during this time. To be honest with you I don’t take a lot of supplements myself, I try to get what I need from food. When I do feel like I need an extra boost I might take a Whole Food Vitamin like MegaFood, or some Vitamin B12 or D. I’m a huge proponent of juicing, I mainly drink vegetables juices with the occasional apple added here or there. Which brings me to the topic of Chlorophyll, the deep green liquid that comes from plants. We’ve all been told it’s important to have our greens in our diet but what makes chlorophyll so special? Studies show that chlorophyll is nearly identical to hemoglobin our blood. Healthy blood is essential to life and not only is excellent for people with anemia, but it creates more oxygen in our blood. Yes, you heard that right, more oxygen. Right now we are hearing of people with this virus desperately needing more oxygen. Adding chlorophyll is a great idea to supplement with regardless of whether you are concerned about corona or not. It deodorizes the body and is safe to give pets as well. My favorite brand right now is by Herbs Etc. Read the reviews for yourself, people are having amazing results. Stay safe and healthy!
south beach
Perfect for Fall: Kabocha Squash + Barley Soup
Ingredient List:
3/4 cup Barley
10.5 oz of Kabocha squash
2 oz of Fennel
1 Bouillon cube
3/4 oz of Parsley
1 lemon
2.5 oz of Onion
1/2 oz of Pine Nuts
1/4 oz of Garlic
2 1/4 oz Roasted peppers
2 1/4 oz of Carrots
Step 1: Heat oven to 400 degrees. Peel and cube kabocha squash and drizzle with olive oil on a baking sheet. Roast for 18 minutes.
Step 2: Mince and chop garlic, pine nuts, fennel and parsley.
Step 3: Sautee carrots, onions and garlic in a pot with olive oil. Cook for 2-3 minutes. Add Barley and sautee for another minute. Add 3.5 cups of water and bring to a boil. Add the bouillon cube and roasted peppers. Reduce heat and cook for 30 minutes depending on the type of barley you have.
Step 4: In another pan heat olive oil and fennel for 3 minutes and add salt and pepper. Reduce heat and add 1/4 cup of water and cook 5 more minutes until liquid is gone. Remove from heat and add pine nuts, remaining garlic, zest a lemon, squeeze two lemon halves over and add an additional 2 tablespoons of olive oil.
Step 5: Add your soup to a bowl and top with caramelized fennel gremolata over the top and enjoy!
What a Healthy Lifestyle Means To Me
Paleo Banana Almond Flour Pancakes
2 Cups Almond Flour
1 Banana Mashed
4 Eggs
1 tsp Vanilla
1/3 Cup Water
Sea Salt
Optional* Add some fresh or frozen organic blueberries
Mix ingredients together super well and preheat a skillet with either coconut oil or ghee. Couple of minutes on each side. Recipe serves about 2 people, finish off with Maple syrup!