Get back to nature

Nature is a great confidence-booster. Try and spend at least 15 minutes a day outdoors, your whole mind and body will react positively.

Non dairy milk options

There are many choices of milk in the grocery store these days instead of just whole and skim milk.
Here are a few non dairy milk options.
Soy milk; 4 grams of fat
100 calories, 6 grams of sugar, 6 grams of protein.
Almond milk; 60 calories, 2.5 grams of fat, 7 grams of sugar and 1gram of protein.
Rice milk; 120 calories, 2.5 grams of fat, 11 grams of sugar and 1gram of protein.
Hazelnut milk; 110 calories, 3.5 grams fat, 14 grams sugar and 2 grams protein.

Vanilla Extract

Applied topically, vanilla extract provides much needed antioxidants and B-complex vitamins (good for your metabolism and nervous system), fights cancer and is an antidepressant.
Vanilla Ginger Milk Bath;
2 tsp Vanilla
3 tsp ground ginger
1 tsp cinnamon
1/2 tsp honey
1/2 cup dry milk
Add the vanilla, ginger and cinnamon to the honey and blend.
Pour the mixture along with dry milk into warm running bath water.

From the 2012 winter issue of spa magazine.

Eating raw veggies can actually help you beat a family history of heart disease.

6 Heart Healthy Foods

Certain foods can dramatically reduce your risk of heart desease.
Oatmeal decreases bad cholesterol.
Nuts boost good for you mono and polyunsaturated fats.
Extra virgin olive oil's monounsaturated fats lower LDL cholesterol and reduce your risk of heart disease.
Berries lower inflamation and have many other cardiovascular perks.
People who ate beans and lentils at least 4 times a week, had a 22 percent lower risk of heart disease than people who ate them less than once a week.

Broccoli, Pesto Pasta

Ingredients;
One bunch of fresh broccoli, washed and chopped
1box of whole grain pasta of your choice
3 or 4 tbsp pesto, either store bought or homemade
1can of kidney beans
Sea salt and pepper to taste
1tbs or more of fresh lemon juice
Place washed and chopped broccoli in a steamer and steam until tender.
Cook pasta as stated on package.
Once pasta is finished, strain out water and return to pan. Add 1 can of rinsed and drained beans, steamed broccoli, pesto and sea salt and pepper to taste. Cook over medium heat until heated. Add lemon juice and serve.

Brown rice and red beans with cilantro

Ingredients ;
1cup of brown rice, prepared as written on the package
Olive oil
1 large onion, chopped
1large green pepper, chopped
1cup of sliced baby bella mushrooms
1/3 cup chopped cilantro
1 tsp ground cumin
1 tsp chili powder
1cup of red beans
Fresh squeezed juice of 1 lime
Sea salt eand black pepper to taste

Prepare brown rice as it states on package.
Meanwhile place enough olive oil in large sauce pan to saute vegetables. Heat oil, then add mushrooms, onions, and peppers to pan. Saute until tender. Add salt pepper, cilantro and spices to vegetables and saute 5 minutes longer. Add. Rice red beans and lime juice to pan. Stir well, heat thoroughly then serve.

Broccoli

Researchers recommend eating your broccoli with mustard, horseraddish, or wasabi because, pairing broccoli with spicy food that contains a spacific enzyme enhances each foods cancer fighting power. Other "broccoli boosters" include radishes, cabbage, arugula,
Watercress and brussels sprouts.

Wish I was in the caribbean right now!

The weather has been bone chilling here this past week!
A trip to the caribbean sounds wonderful right now!

Being  kind and caring to another person does not mean we will always receive the same in return. Instead the other person may respond back by being cold and uncaring, perhaps without realizing it.

Healthy Grilling

There's a variety of tasty vegan options to make on the grill. Skipping the meat will not only be healthy for your insides, it will also keep your waistline in check.
Here's some great vegan grilling ideas.
Marinated mushroom caps:
Place 3 or 4 mushroom caps in a dish and marinade in balsamic vinegar, olive oil, oregano, parsley, and basil. Season with salt and pepper. Refrigerate until ready to grill. When finished, make a sandwich using whole wheat bread.
Veggie tofu kabobs:
Chop 2 summer squash, 2 green peppers, 1 cup of grape tomatoes, 1tub of cubed tofu, and a medium eggplant, chopped.
Place veggies in a large bowl. Marinade in olive oil, lemon juice, dill and parsley. Season with salt and pepper.
Refrigerate until ready to put on skewers and grill.
Once kabobs are done you can mix with brown rice.

Strawberries

Strawberries activate the body's antioxidant defense system and may slow the formation of stomach ulcers.

Pomegranates

Pomegranates are celebrated in art, literature, mythology and religious texts.
They're delicious in salads and they look very pretty used as a garnish.

Black bean and orange salsa with brown rice

1cup of uncooked brown rice ( cook according to the directions on the package.
1 navel orange
1can (15 oz) black beans, rinsed and drained
1 seeded and finely chopped jalapeno pepper
1orange pepper, chopped and seeded
1/2 cup cilantro, chopped
1/2 cup chopped scallions
1tbs fresh lime juice
1tsp olive oil
Sea salt and pepper to taste
1ripe avocado, chopped
Grate 1tsp of zest from orange and set aside. Peel and section orange, holding it over a medium bowl to reserve juice. Chop sections and place them, with all juice collected, into bowl. Add beans, orange pepper, jalapeno, cilantro, and scallions.
Whisk together lime juice and oil in a small bowl. Mix into salsa. Season with salt and pepper.
Mix orange zest. Let salsa stand for 30 minutes or more.
Once rice is done toss with bean salsa and chopped avocado and serve.

Gingered Carrot Soup

2 tbsp olive oil
2 large onions, chopped
2 celary stalks, diced
2 lb baby carrots
1c orange juice
2 tbsp fresh minced ginger
1 to 2 tbsp. garam masala
1/2 tap grated fresh nutmeg
1 32 oz container of vegetable broth
1 1/2 c plain rice milk
Sea salt and pepper to taste

Heat oil in large soup pot. Add onions and celery and saute over medium heat until golden.
Add carrots, juice, spices and broth. Bring to a gentle boil and then cover for 20 minutes or until vegetables are tender.
Transfer soup to a blender in batches and puree until smooth. Return to pot. Place on low heat and stir in enough rice milk to give soup a medium - thick consistency.
Season with salt and pepper. Let soup stand an hour or two before serving and reheat as needed.