A Healthier You
by Jen Brinsmade
God has given each of us just one body for this
life. We all realize the importance of
taking care of our bodies but often times make poor choices that keep optimal
health in the distance.
Did you know that every 30 days our blood cells are renewed? Every 3 months 60%-90% of our body’s cells are replaced and built from the food that we eat. It stands to reason that the healthier we eat, the greater our chances for healthier bodies. Unfortunately, many of us make choices that are so far from real food. We enter the grocery store and are faced with foods that are stripped of their natural goodness, are filled with man-made color, taste and nutrients and many that can last on the shelves for months. So what are we to do?
I believe that if most of our choices are from “clean foods” which are minimally processed, our bodies will get maximum nutrition and will function more efficiently.
Last month Laine wrote about the importance of adding fruit to your diet. This month consider the vegetable family which has the most diversity and the largest range of health benefits. Below is the vegetable family divided into groups. If you consume a variety of veggies then you will be getting a healthy combination of nutrients.
Dark Leafy Greens- Loaded with vit.C & E, rich in calcium, chlorophyll & iron greens are the most beneficial to our health and not eaten enough by Americans. Greens lift our mood, heal our organs & counteract the damage that stress causes our bodies. Try kale, spinach, mustard greens, dandelion greens, collards, watercress and romaine lettuce.
Add greens to your diet daily. One of the easiest ways to add lots of greens are green smoothies.
Kale, Blueberry, Banana
Smoothie (makes2-3 servings)
2 T hulled hemp seed (superfood that is a great source of protein and Omega 3 & 6)
1 c frozen blueberries
2 ½ cups purified water
5 leaves of kale
Put all ingredients in a high powered blender & blend until smooth
*Can be kept in fridge up to 12 hrs.
Cruciferous Vegetables- Packed with antioxidants & cancer preventing nutrients, these veggies also dissolve fats to help eliminate toxins. Try: broccoli, cauliflower, brussel sprouts, cabbages, bok choy, daikon, red & watermelon radishes
Roots & Tubers– Provide beta carotene, vit. A, minerals, fiber & antioxidants and a natural sweetness to our plates. Try: Sweet potato, parsnips, turnips, beets, rutabagas, ginger, burdock & lotus root Also closely related: carrots, celery, fennel & celeriac
- Think you don’t like beets, try roasting them. Roasting brings the natural sugars out of
the beet. Yum! http://whatscookingamerica.net/vegetables/ovenroastedbeets.htm
Bulbs- Heart healthy & known for their ability to dissolve fats & excess mucus Try:
garlic (known for its anti-inflammatory, anti-bacterial & anti-viral properties) leeks, onions, shallots & scallions
Squash- Blood alkalizing properties Try: butternut, acorn, pumpkin, dumpling & buttercup
- Roasted Butternut Squash & Shallot soup- www.myrecipes.com/recipe/roasted-butternut-squash-shallot-soup
Herbs- Herbs have been known to heal illness, cleanse the blood & raise your spirit not
to mention enhance the flavor of your food. Try: basil, oregano, thyme,
tarragon, turmeric, cumin, dill etc. Experiment with flavors to add interesting tastes to the foods you eat.
Sea Vegetables- Offer loads of easily absorbable iron, calcium, vit. B, vit. A, potassium, magnesium, phosphorous,
iodine, zinc, selenium & copper.
These vegetables are highly alkaline forming, they help to reduce tumors & bind to heavy metals to help remove them from our bodies. Try: nori, kelp, wakame, arame, dulse
I hope that you are encouraged to add more vegetables to your diet. Try a new vegetable each week. Your body will thank you for it.
To your health, Jen Brinsmade (silver table)