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New Reserach Links Soda and Diabetes: FINALLY

New Research Links Soda and Diabetes

 

F0r those of us that have been traveling down our holistic and natural heath journey for some time are not surprised to FINALLY see this “new” research released. For others who have been stuck and who have been lead down the rabbit hole by western medicine will be super excited and happy to see that omitting this 1 toxic beverage from your lifestyle will impact your health and overall wellness GREATLY.  Do yourself a BIF favor and ditch the toxic sodas to the curb BUT also don’t stop there and follow the blog and do the research on how to repair the damage that has been done and I don’t mean with a pharmaceutical drugs…

 

7-side-effects-soda-mbgceutical drugs…

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?? Zimmerman African Peanut Stew ??

 

 ?? Zimmerman African Peanut Stew

 

This is a hearty and DELICIOUS fall/winter stew that is SUPER easy, even a hard charging military warrior can make it?

Those of you that know Elijah  and I personally or follow our work know we spend a lot of time working with our nations’ heroes. This stew is dedicated to one of the warriors I am privileged and honored to work with. He makes my heath journey look weak compared to the road he is on in keeping his body in optimal condition.

Ingredients:

  • 3-4 garlic cloves
  • 2 handfuls of fresh cilantro leaves and stems
  • 4 rough chopped organic carrots
  • Index-finger-sized chunk of fresh ginger root, peeled
  • 2 HEAPING tablespoons creamy peanut butter (I prefer the natural kind)
  • 1 jalapeno pepper, seeds and pith removed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon curry powder
  • 3/4 teaspoon salt
  • black pepper, to taste
  • 2 large sweet potatoes, peeled and chopped into bite-sized chunks
  • 1 large sweet onion, chopped
  • 1 large red bell pepper chopped
  • 1 (15 ounces) can garbanzo beans, rinsed and drained
  • 1 (14.5 ounce) can organic diced tomatoes {use the juices}
  • 1 (14.5 ounce) can lite coconut milk
  • 4 cups cooked brown rice to serve the stew over
  • 1 tablespoon chopped peanuts (optional garnish)

Directions:

  1. In a blender or food processor, combine garlic cloves, jalepeno, cilantro, ginger, tomatoes, peanut butter, cumin, cinnamon, ground red pepper and curry powder. Blend into a thick sauce.
  2. In the slow cooker, add the garbanzo beans, chopped onions, red bell peppers, sweet potatoes, salt, and pepper to taste. Add the sauce mixture. Stir to combine ingredients. {Or, if you are making it the night before, you can just put all the ingredients together in a ziplock bag and stick it in the fridge, then dump the whole thing in the crock pot the next morning OR FREEZE IT and use on a hectic week- MEAL PREP IS EVERYTHING PEOPLE!!!!}.
  3. Cook in crock pot on low for six to eight hours. Serve over cooked  brown rice and top with fresh cilantro and chopped peanuts and drizzle the coconut milk in. OR EAT alone with an simple green salad.

 

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? Bone Broth Fast PLUS Bone Stock ?

 

 4-day broth fast using a  5-6 quart crockpot

Tip 1 Plan to start your broth with 2-3 marrow, feet, neck, or shank bones, and a piece of organ meat, such as liver or heart, if you’d like. {Grass Fed, Free Range, Sustainably Raised} {if using beef bones roast them off first}

Tip 2 If you’re using chicken or turkey, choose either whole birds, or cuts such as thighs, backs, drumsticks, and necks that have the skin and bones intact; include the giblets if they’re available. You can also use the carcass from a roasted bird.

Tip 3 For fish, include the entire head and all of the bones.

What you Need:

  • Purified water, 3-4 quarts
  • Celtic Sea Salt, 2-4 tablespoons (best to start low and adjust flavor as needed after cooking)
  •  raw apple cider vinegar
  • A chopped onion {DO NOT USE IF  you are doing a Small Intestine Bacterial Overgrowth (SIBO) Fast or Microbiome Reset}
  • Organic Parsley, 2 bunches ends trimmed

Directions:

1.Place everything into a cool crockpot, and set it for a 4-hour cook period.

2. Fill the pot with enough water to leave only about 1.5″ of space at the top, and cover.

3. At the end of the 4-hour period, it will switch over to  “keep warm” setting.  Leave it here and use a meat thermometer to insure that your lowest setting is at least 180° F.  Allow the all of the ingredients to cook together for at least 14 hours, preferably for 20-24 hours.

4. After this 24-hour cooking cycle, remove anything solid left by straining through fine mesh metal sieve.  You can  freeze and  consume after your fast or to use in another recipe.

NOW you can serve yourself steaming mugs of broth to enjoy throughout this first full day of your fast. If you feel like the broth is too oily, pre package the broth from the crockpot into glass jars and cool in the fridge. Once the fat has set and  congealed at the top of the broth you can remove this disc of fat, then pour your broth back into the crockpot, and set the temperature to a 4-hour cycle, with the bones in the broth. I don’t throw this fat away as it is an excellent medium for sauteing vegetables after the fast. It can be stored in a glass jar in the fridge for up to a week and frozen into ice cubes trays for months.

Each day, you should be consuming 3-4 quarts of broth. Since you’re going to be adding so much fresh hot water to the pot to bring it back up to it’s original level, you will be removing many of the fats and proteins that otherwise would have overcooked in this continual process.

For days 2,3 & 4:

  • + enough liquid so it reaches back up to the original amount. Use fresh, boiling water each time you pull a mug from it
  • + a dash of  Celtic Sea Salt, to taste IF NEEDED
  • + a splash of vinegar to continue to demineralize the bone. You don’t have too  BUT it’s great too.
  • + a sprinkle of seaweed from time-to-time, to keep the iodine and other trace minerals up in the broth
  • + Keep the crockpot on the “keep warm” setting

EVENING OF DAY 2  Add a fresh bone or two, to keep the broth full of gelatin and some fats. Do this just before bed at the end of day two, and it will be ready on morning of day three.  REMEMBER when adding the bone(s), turn the heat up to the 6-hour setting, before allowing it to run onto the “keep warm” setting again.

 

YOUR Wellness Advocate

YOUR Wellness Advocate

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?Clarissa's Thai Curried Butternut Squash Soup?

Clarissa’s Thai Curried Butternut Squash Soup

Light and creamy, yummy butternut squash soup

? DELICIOUS & NUTRITIOUS ?

Simply seasoned with with Thai red curry paste and swirled with coconut milk.

? This recipe will give you about 6 cups or 48 ozs of deliciousness ?

What you need:
  • 2 tablespoons coconut oil
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups) OR organic frozen
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 2 to 3 tablespoons of fresh juiced or grated ginger
  • 2 to 3 tablespoons Thai Red Curry Paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon himalayan sea salt
  • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
  • 1 tablespoon fresh lime juice
  • 4 cups (32 ounces) organic low sodium vegetable broth
  • ½ cup full fat organic coconut milk for drizzling on top
  • ½ cup large, unsweetened coconut flakes
  • Handful fresh organic cilantro leaves, rough chop
Instructions
  1. Heat oil in a large heavy-bottomed pot over medium heat. Once the oil is heated, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes stir to combine.
  2. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring  to a boil, then lower heat and simmer until squash is soft, about 15 to 20 minutes.
  3. While the soup is cooking, toast the coconut flakes in the oven until fragrant and golden on the edges. Keep an ? on them so they don’t burn. Transfer to a bowl and let cool.
  4. Once the squash mixture is done cooking, taste and add  more Thai red curry paste if you want more of a POW?. Remove the soup from heat and let it cool slightly. Working in batches, move from pan to a blender (do not fill your blender past the maximum fill line!). Put the lid on and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture. Blend until smooth. Transfer puréed soup to a large serving bowl or container and repeat with remaining batches.
  5. Now you can stir the lime juice into the blended soup ?. Taste and season with more salt if you want.  When you ladle the soup into individual bowls and are ready to serve, use a spoon to drizzle coconut milk over each bowl, then gently swirl the spoon through the topmost layer for a pretty design. Sprinkle the soup with toasted coconut flakes and a place the chopped fresh cilantro in the middle.

Clarissa Ditch Diets at Door

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?SPROUTS ? are famous but do you know why?

Sprouts are totally the answer for highly concentrated nutrients and phytochemicals.

“Each Sprout May Contain as Many Phytochemicals as an Entire Plant (and there are about 4000 baby plants in a package of sprouts)

Green vegetables, high in phytochemicals, prevent certain types of cancer. For instance, between 1958 and 1960, Sulforaphane was isolated in species of Brassica, Eruca, and Iberis. In 1992 Sulforaphane was identified as as a strong Phase II enzyme inducer in Broccoli.

In 1994 Steve Meyerowitz, in his book Sprout It!, points out that sulforaphane, known to prevent cancer, is inherent in Broccoli, kale, turnip, garlic, onion and Chinese cabbage.
Brassica vegetables are a principal source of antioxidant vitamins. Sprouts have advantages over mature Broccoli in that they contain higher concentrations of inducers, and the inducers mainly affect phase 2 enzyme systems. Information about the role of each nutrient and phytochemical is of critical importance.
Why do sprouts have higher concentrations of inducers? There is an inverse relationship between the age of a plant and the amount of glucosinolates per gram that it contains.

“Sprouts have long been famous as “health food” but recent research shows that in addition to being a superb source of nutrients, they also have important curative ability. Sprouts like Alfalfa, radish, Broccoli, Clover and Soy Bean contain concentrated amounts of phytochemicals (plant compounds) that can protect us against disease.

 

Studies on canavanine, an amino acid analog in Alfalfa, has demonstrated benefit for pancreatic, colon and leukemia cancers. Plant estrogens are also abundant in sprouts. They increase bone formation and density and prevent bone breakdown or osteoporosis. They are also helpful in controlling hot flashes, menopause, PMS and fibrocystic breast tumors.
Alfalfa sprouts are one of our finest food sources of another compound, saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies prove their benefit in arteriosclerosis is and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of Alfalfa sprouts multiplies 450% over that of the unsprouted seed.
Sprouts also contain an abundance of highly active antioxidants that prevent DNA destruction and protect us from the ongoing effects of aging. It wouldn’t be inconceivable to find a fountain of youth here, after all, sprouts represent the miracle of birth.”

sprouts sproutssprouts

http://www.envirohealthtech.com/sprout_research.htm
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Fall into Wellness Quinoa & Beet Salad

Clarissa's Fall into Wellness Qunioa Beet Salad
             Clarissa’s Fall into Wellness
                         Quinoa Beet Salad

INGREDIENTS

  • 1.5 c. organic quinoa
  • 1 tsp. himalayan sea salt
  • 4 medium organic beets
  • 2 tbsp. raw apple cider vinegar {ACV}
  • 1 tbsp. lemon juice
  • 1 tbsp. lime juice
  • 2 tbsp orange juice
  • Freshly ground pepper
  • 3 tbsp. extra-virgin olive oil {EVO}
  • 1/2 large seedless cucumber
  • 1 pt. yellow cherry tomatoes
  • 1 c. green beans
  • 1 bunch c. Chopped organic flat-leaf parsley
  • dash cayenne

DIRECTIONS

  1. Rinse quinoa thoroughly. Place in a medium saucepan with 2 1/2 cups water. Add 1/8 teaspoon salt; bring to a boil. Reduce to a simmer and cover. Cook until quinoa is tender, 12-15 minutes. Remove from heat; let stand 10 minutes. Transfer to a bowl. Cover and refrigerate about 2 hours.
  2. Meanwhile, place beets in a large saucepan; cover with cold water (by about an inch). Add 1 teaspoon salt; bring to a simmer. Cook until beets are tender when pierced with a paring knife, 35-45 minutes. Drain; cover with cold water. Let sit until cool enough to handle. No need to peel, but if you want to you can- cut into 1/2-inch cubes.
  3. In a small bowl, mix vinegar, citrus juices, and salt, cayenne and pepper to taste. Slowly whisk in oil. In a large bowl, combine quinoa, beets, cucumber, tomatoes, green beans, and parsley. Toss in dressing to serve.

Clarissa Ditch Diets at Door

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? Beat Inflammation ?

Why did this NFL player go Vegan?

In constant pain in his shoulders and joints and suffering with 3 numb fingers and tendonitis David Carter decided to go vegan and the results were nothing short of amazing!

What does a professional NFL Player to do to beat inflammation? Watch and See…

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Bored with Water?

Lemon Water CHHC

Bored with Water? Boost Your Daily Intake with Fruit-Infused H2O! “Drink more water” – It’s a statement you probably hear constantly from doctors, health coaches, sports team coaches, advertisements, and even mom and dad. But how much water are you really supposed to drink and how can you make doing so a bit easier? Frankly, water isn’t everyone’s first choice in beverages, but it should be. Water accounts for nearly 60% of your body composition and is essential for growth and regeneration of every cell in your body. Without proper hydration, your body won’t work properly.

Proper hydration supports the following major health benefits:

• Prevents dry mouth, lips, and throat

• Keeps the body cool

• Improves muscle and joint function

• Helps you lose weight o As your body is cleansed with water, your body sheds waste which leaves you looking and feeling lighter.

• Cleanses toxins from your body

[udesign_icon_font name=”fa fa-hand-o-right” color=”#dd3333″] Shedding toxins gives you more energy, improves mental health and functioning, and gives you better skin and hair. Bonus! You will glow! Using certain fruits, herbs, and flowers takes the benefits of hydration to a whole new level.

[udesign_icon_font name=”fa fa-angellist” color=”#dd3333″] Infused water benefits include:

• Heightened metabolism

• Enhanced digestive functioning

• Improved immune system functioning (recuperate faster from illness and workouts

• Additional energy boosts and mood enhancements

So how much should you drink? Half your body weight in ounces. You read that right. It’s no secret that it’s difficult for many people to drink the necessary amount of water because it can be pretty boring at times. It isn’t as sexy as drinking a glass of wine and it doesn’t have the flavor a soda or sugary drink offers. And yes, while fizzy drinks are fun, it is so important that we limit the amount of sugars and artificial ingredients we put into our bodies. Thankfully, there are easy ways to make your water more interesting, flavorful, and packed full of health benefits. Still not a believer? Read on!

My favorite way to spice up my water intake is with fruit-infused water! Fruit-infused water is a great alternative to its soda counterparts while still being FUN. The main difference is, fruit-infused water is going to leave you feeling fresh and most importantly—HYDRATED! Almost every top massage and spa place I have been to serves fruit, herb, and flower-infused water. Can’t wait to get started? Try this delicious and refreshing recipe! It’s one of my favorites!

Detox Watermelon Recipe

32 ounces of water 4 cubes fresh watermelon 6 leaves cilantro (cilantro helps with detoxification)

In a 1-liter pitcher, place the fruit and cilantro at the bottom and add water until full. Cover the top of the pitcher and let sit in the refrigerator for about 30 minutes to let the fruit seep into the water. The mixture should keep for two days.

The following are some other combination recommendations:

– Orange, lemon, and ginger (improves immune system and blood circulation) – Cucumber, raspberry, and grape (beats inflammation and fights cancer)

– Rhubarb, apple, and cinnamon (amplifies metabolism) – Strawberry and lime (boosts anti-aging) – Pineapple and mint (relieves joint pain and supports digestive system)

Need more support? Love what you see? Want to learn how to have more energy and how to take your health up a notch? I can help!

Here for YOUR Health! [udesign_icon_font name=”fa fa-bullhorn” color=”#dd3333″] Clarissa