Various plants (in no particular order) that you can regrow from the food you already have! Woot! Way to reuse and recycle! I constantly have green onions and celery growing. (And potatoes/sweet potatoes but that just because they decided to do that in my pantry) Do you guys regrow any of your food?
Potatoes/Sweet Potatoes- http://www.gardenguides.com/117543-plant-cuttings-potatoes.html
Green Onions- http://www.17apart.com/2012/02/how-to-grow-green-onions-indefinitely.html
Leeks- same technique as green onions
Carrot Tops- http://www.gardeningknowhow.com/children-in-the-garden/grow-carrot-tops.htm
Romaine Lettuce- Same technique as celery
Cabbage- Same technique as celery
Bonus: Bok Choy - http://www.17apart.com/2012/02/how-to-regrowing-bok-choy.html
My Momma hooked us up with a juicer! Quen wouldn’t touch the green smoothies (Nika loves them) and she wasn’t so into the juice at first until I threw it into the blender with some banana. Now she is stoked on juicing. She has named it the “Healthy Helper”
Really?! Why is this the first large scale study on this? And why is this on the back page of the paper? #pharmaceutical companies would lose money if people knew how to take care of themselves without drugs. #health #nutrition #vitamins #news #facepalm
Here’s a crappy instagram photo of the quicker/healthier/what I had on hand version of the apple braid I posted earlier.
a whole grain Pillsbury pizza crust
d’anjou pears instead of apples(only because I didn’t have enough apples)
brown sugar/splenda blend instead of sugar
butter, pumpkin pie spice, vanilla extract, and some of the juice from the pears glazed on top before baking instead of their after glaze, and quick oats mixed with the brown sugar blend sprinkled inside and on top
It came out pretty good. Next time I’ll make my own dough (using whole wheat flour, of course!) and come up with a creamier glaze, like the original.
The fruit is absolutely a healthier option because it contains more vitamins, minerals and fiber..but that is a crap ton of natural sugar. I would be ravenous and feel sick within an hour. The fries are full of carbohydrates, but no sugar. I hate to say it, but if I was on the run and didn’t know when I’d be eating again, I’d probably go for some greasy fries(actually, if I’m going to eat junk, I’d opt for Wendy’s Jr. Cheeseburger Deluxe, which is 350 calories, more protein, less carbohydrates, and at least has lettuce, tomato and pickles) . The sugar in fruit is necessarily bad, I’m just really sensitive to it and would rather have something more substantial to snack on. I usually end up hungrier than I was to begin with after eating fruit. I need some protein and fat to stay full.
I’d rather see a comparison of fries versus piles of veggies, and maybe some protein and healthy fats. You could eat 10 cups of chopped kale and fall under 350 calories, or 25 cups of celery, or 50 cups of spinach!! That’s a lot of chewing - invest in a high power blender!
5 cups of mixed greens with 1cup cherry tomatoes, half an avocado, 3oz canned tuna, and balsamic vinaigrette is 367 calories. YUM! You’re getting vitamins, minerals, more protein, fiber, good fats, less sugar, and you’ll be fuller for much longer.
This is pretty similar to the types of foods you might see in my grocery cart. (minus the soy products and ice cream)
Sweet..A fat milkshake straw fits in the top of an old sprinkle cheese container. No more #greensmoothie face for Nika. #repurpose #upcycle #health #superfoods
Hey! Read this if you’d like to cheaply pulverize stuff in blenders.. I know I have at least a few health conscious followers who enjoy green smoothies, etc.
Blendtec and Vitamix blenders will blend the shit out of shit, but they’re priced waaay out of my budget. I shopped around and bought refurbished/used Blendtec ICB3 parts separately(minus the enclosure) and paid under $100. It’s not pretty, but it works great! You can also buy the whole thing refurbished for as little as $210. These go for $1300 new and the lowest you can pay for a home unit is $350 I’m so excited to finally have a decent blender! Wee! This isn’t my video, but it is the same blender I bought, except this once has the enclosure and my jar is red and says ‘Soy’ on it.
I am OBSESSED with my Blendtec! Spinach, banana, lemon, honey, plain yogurt, oj = super energized nesting. Quen said taking a picture of my drink is silly.. She’s right, but I don’t even care. It’s just so beautiful.
#spinach and #kale smoothie cubes to blend with future #greensmoothies instead of ice. #health #nutrition #superfoods
With a goal of maximizing the nutrition in juices and smoothies prepared with a high-performance blender, following are twenty of this country’s most popular fruits that contain skins and/or seeds that are traditionally discarded before ingestion. Next to each is listed what, if any, nutritional benefits they contain.
Apple: The skins of apples are a good source of vitamin A but are extremely high vitamin C. As much as 50% of the vitamin C in the fruit can be found in the skin. The skin also contains fiber, antioxidants, and quercetin, a flavonoid that is purported to have anti-inflammatory properties. Apple seeds, on the other hand, contain amygdalin, a molecule which produces cyanide once ingested. Large-scale consumption of blended apple seeds is not recommended.
Apricot: Apricot skins are good sources of vitamin C and beta-carotene. Their seeds, though, are similar in properties to apples.
Avocado: No documented health benefits for avocado skins could be found. However, the darker-green flesh just underneath the skin contains its highest concentration of antioxidants. Be sure to scrape the inside of the skin well after peeling. The avocado seed, or pit, is high in potassium and antioxidants, and is one of the best sources of soluble fiber on Earth.
Banana: The peel of the banana is edible and is actually high in fiber. With non-organic bananas, however, the peel is highly susceptible to pesticides and chemical residues.
Blackberry: Blackberry seeds are good sources of omega-3 oils, protein, fiber, and antioxidants.
Cantaloupe: The seeds found in cantaloupes are extremely high in protein and are also excellent sources of phosphorus, potassium, vitamins A, B-12, and D, as well as unsaturated fats and digestive enzymes. Its rind, although very high in fiber and potassium, is also extremely porous, making it susceptible to mold, pesticides, and chemicals.
Cherry: Cherry pits are similar in chemical makeup to apple seeds. It is probably best to remove them prior to blending.
Grape: Grape skins are great for you and contain up to 100 times the concentration of resveratrol as does the grape pulp. Resveratrol is a phytochemical that has been linked to the inhibition of cancer, heart disease, and even Alzheimer’s. It is also highly prevalent in the seeds, especially those of globe and muscadine grapes, along with vitamin E, linoleic acid (an essential fatty acid), and other antioxidants.
Honeydew: The properties of honeydew seeds and rind are almost identical to those of cantaloupe.
Kiwi: Kiwi seeds have always generally been considered edible. They are great sources of vitamin E and omega-3 fatty acids. The skin contains flavonoids and insoluble fiber, but caution should be exercised before ingesting kiwi skin as its hairy texture attracts pesticides.
Lemon: Lemon peels are edible but non-organic ones are often waxed prior to shipping to protect the fruit from bruising. Just underneath the peel is the pith which is white in color. The pith is extremely high in vitamin C and contains vitamin B6 and fiber, too. Trace amounts of salicylic acid (the main ingredient in aspirin) are found in lemon seeds.
Lime: The lime is similar to lemon in terms of the nutritive properties of its peel and seeds.
Mango: Mango peel is rich in phytonutrients but, ironically, is at its most bitter when the fruit is ripest. Several edible uses for the large pit in the fruit have been discovered, too. However, none have been found in its raw form. For this reason it is advisable to discard the pit.
Orange: Only trace amounts of anti-fungal properties and vitamin B-17, a cancer fighter, have been discovered in orange seeds. There is, however, as much vitamin C in its pith as the rest of the fruit, as well as fiber, pectin, bioflavonoids, and antioxidants.
Peach: The peach pit contains amygdalin, just as apples do. It’s probably best to avoid it. The skin, though, is very nutritious, containing vitamins A and C, as well as antioxidants.
Pear: There are numerous pear varieties in the United States, the most common of which is the European. The seeds in this pear are toxic like apple seeds. The skin is a good source of vitamin C and chlorogenic acid, an important antioxidant.
Pineapple: The healthiest part of a pineapple is its core which is loaded with bromelain, an enzyme which acts as a natural anti-inflammatory. Vitamin C, fiber, manganese, and copper can all be found in the core as well. Pineapple skin is also nutritious, containing vitamin C and bromelain. Keep in mind its texture, though. It’s very susceptible to chemicals and pesticides.
Plum: Plum skins contain fiber, vitamin C, beta-carotene, and antioxidants. The seed or pit, however, contains the same properties as apple seeds.
Strawberry: Strawberry “seeds” are actually tiny fruits, themselves, and are fairly good sources of fiber. If you’ve ever been to a live demonstration of Blendtec or Vitamix machines, you may have heard the demonstrator advocate the green caps of strawberries as being nutritious. I, however, have yet to find any study or documentation of any sort that backs this claim. My advice is to cut off the caps before you eat or blend the fruit.
Watermelon: The watermelon, as a whole, is one of the healthiest fruits on the planet. Its seeds contain zinc, iron, and fiber, and can be composed of up to 30% protein. The outer skin is not exceptionally nutritious, but the rind definitely is, containing vitamins A and C, beta-carotene, and lycopene, an especially beneficial phytonutrient that studies suggest may serve as a preventative for certain cancers such as prostate cancer.