So, since I’ve been back I’ve been trying to “flush” the unhealthy stuff out of my system and get back into my green (alkaline) zone! I’ve had a green juice every day…and plan on having one every day for these first 7 days back home…then I will go back to my 3 or 4 green juices per week. We HealthyMammas talk a lot about juicing…here are a few reasons why we “just do it”…
- Organic green juice is a readily assimilated, easily digestible, unbelievably nutritious superfood.
- Green juice fills your body with living enzymes, vitamins, oxygen, and phytonutrients.
- Because the juicer eliminates the fiber, green juice allows you to consume more veggies and provides your digestive tract with much-needed rest.
- Since your body doesn’t have to break down the vegetables in order to absorb the nutrition, it allows the body to focus on repair, healing, detoxification, and renewal.
- It adds enzymes to your body, and your body’s aging process is indicative of how many enzymes are in your body…so, by adding green juice to your diet, you may even add years to your life!
- Green juice helps your body return itself to a state of healthy alkalinity. The pH of human blood has a very narrow window of safety, from about 7.35 to 7.45, as measured by an arterial blood gas. If it gets much above or below those levels…you get sick. Many foods in the typical American diet (such as meat and those yummy cups of coffee that we all love) are acidic foods…which is the opposite of alkaline. This means that the body has to work hard to neutralize the affects of these foods on your blood. If the body is working like mad to keep your blood pH stable, it has less energy to fight assaults like cancer, chronic disease, and other infections. Plus, disease thrives in an acidic environment…conversely, it does not thrive in an alkaline, oxygen rich environment…so, the goal is to stay alkaline, “in the green”!
In short…drink your greens!! And, don’t forget to always juice ORGANIC veggies and fruits! Here is my standard green juice combo.
In keeping with my “more veggies theme”, last night I made a big pot of YUMMY lentil veggie soup. I love this recipe for a few reasons…it’s super simple, really satisfying, really healthy, and the left overs are great…I also had some for lunch today. I’ve always cooked lentils with carrots and onions, but I discovered last night that I REALLY like the addition of potatoes and zucchini in my lentil soup. I served it with vegan cornbread muffins…which the whole family loved! They are moist, just a little sweet, and healthy with the addition of flax meal. They are now our favorite corn muffins and I’m sure that we will be making them often…especially this fall and winter with all of our chili and soup dinners!
Vegan Cornbread Muffins
1/2 cup cornmeal
1/2 cup spelt flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons flax meal
6 tablespoons water
1/2 cup non-dairy milk (I used unsweetened almond milk)
1/4 cup Lyle’s Golden Syrup (or agave nectar)
1 tablespoon canola oil
Preheat oven to 325 degrees. Lightly grease a muffin pan or use paper liners for 6 muffins. Place the 2 tablespoons flax meal and 6 tablespoons water in a small bowl, whisk together until well combined, set aside. Combine all dry ingredients in a large bowl, mix well, set aside. Add the remaining wet ingredients to the flax mixture and whisk well to incorporate. Add the wet ingredients to the dry ingredients and whisk just until combined. Pour into muffin pan and bake for 15 to 20 minutes or until muffins spring back and toothpick inserted into center of muffin crown comes out clean. If you don’t use paper liners, allow them to cool in the pan for about 10 minutes prior to trying to remove them. Makes 6 muffins.
If you’ve never used Lyle’s Golden Syrup…it rocks!! It’s an all natural syrup that I often use in baking and cooking in place of refined sugar. I use the original golden syrup…it’s free of any artificial colors, flavors, or preservatives…and it’s got a mild, neutral flavor that’s great for baked goods.
Happy Healthy Groovin’
~ HealthyMamma Melissa
|Lentil Veggie Soup|
- 4 cups organic vegetable broth
- 1 cup dried brown or red lentils
- 2 carrots peeled & chopped small
- 1 medium onion diced
- 1 medium zucchini chopped small
- 1 medium potato peeled & chopped small
- 1 (15oz) can diced tomatoes (drained)
- 1 1/2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- Combine all ingredients in a large pot
- Slowly bring to boil, then reduce heat and simmer for 1 & 1/2 hours over very low heat, stirring occasionally.
- Add water during cook time to achieve desired thickness…I ended up adding about 2 cups of water.