Healthy with Jodi

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Thai Veggie Quinoa Bowl

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    THAI VEGGIE QUINOA BOWLS 

    Gluten Free, Vegan

    Happily serves 2

    ALL ORGANIC INGREDIENTS 

    1/2 cup Steamed broccoli, finely diced

    1/2 cup Tricolor sprouted quinoa, rinsed and cooked

    1/2 small red onion, diced

    1/4 cup grated carrots

    Handful of chopped cilantro

    1/4 cup chopped green onions

    2 tablespoons pumpkin seeds or sliced almonds

    Dressing:

    1 lime, zest and juice 

    1 tablespoon Coco Aminos

    1 tablespoon Sesame oil (or sub avocado oil)

    1 tablespoon Coconut vinegar

    2 crushed garlic cloves 

    ginger, minced to taste

    Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.

    In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.

    Quinoa Bowl Recipes

    Chocolate Quinoa Cookies Recipe

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      Chocolate Quinoa Cookies

      Vegan, No Bake, GF

      Happily makes 12 cookies

      All Organic Ingredients:

      ¼ cup coconut oil

      ¼ cup pure maple syrup or raw honey

      ⅓ cup Organic Cacao powder

      ½ cup Sunflower butter (or nut/seed butter of your choice)

      ½ cup cooked quinoa

      1/2 cup raw Quinoa, rinsed and dried (sprouted)

      ½ cup coconut flakes

      Coarse sea salt

      Directions

      Line baking sheet with parchment paper.

      In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

      Add Sunflower seed butter and stir until smooth.

      Remove from the heat and fold in the quinoa, and coconut flakes.

      Divide in mini muffin tin pan.

      Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

      Store in the freezer for best results, but can also be stored in the fridge

       

      Quinoa Cookies

      How Much Sugar – Can You Have? Did You Have? Should You Have? How to Calculate it.

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        How Much Sugar is Too Much?

        Calculating Refined Sugar Intake In Teaspoons sugar

        • A healthy adult human being has approximately 5 liters of blood circulating at any given moment.
        •  In that 5 Liters of Blood a grand total of 1 teaspoon of sugar is available during a fasting state. That’s all the body needs to function.
        •  In 12-ounces of soda or energy drinks typically contain approximately 10 teaspoons of sugar.
        •  That little beverage effectively raises the blood sugar 10 times above what the body needs to function and typically within a matter of minutes.

        To Decode the refined sugar in your diet simply do the following wherever refined sugars are listed in the ingredients.

        1 Teaspoon of Sugar = Approximately 4 Grams of Sugar

        In other words take the total grams of refined sugar and divide by 4 to learn how many teaspoons of sugar you are consuming per serving.

        More About Refined Sugar

        The Recommended Total Consumption of Refined Sugar & High Fructose Corn Syrup is less than 1 pound per month for Optimal Immune Health. Use the conversions below to assess how much sugar you are consuming each day.

        • 1 teaspoon of Sugar = 4.2 grams = approximately 4 grams
        • 453 grams of Sugar = 1 pound of Sugar
        • 115 teaspoons of Sugar = 1 pound of Sugar
        • 11 Sodas (132 Ounces) = 2, 2-Liter Bottles of Soda =
        • 1 pound of Sugar 1 Soda (12 Ounces) = 39 grams of Sugar = Approximately 10 teaspoons of Sugar
        • 1 Soda (20 Ounces) = 69 grams of Sugar = Approx. 16.5 teaspoons of Sugar
        • 1 Soda (2 Liters) = 67 ounces of Soda = 221 grams of Sugar = ½ pound of Sugar

        Drinking 1 Soda (12 Ounces) per day = 30 Sodas per month = 2.65 pounds of Sugar per month from Soda alone = 360 teaspoons of sugar your body will have to use, store or eliminate in order to remain in balance at 1 teaspoon circulating in the blood stream.

        I would also say that I would not count fruits, vegetables, and whole grains to this total…just refined sugars like white sugar, brown sugar, high fructose corn syrup, dextrose, dextrin, maltodextrin, agave syrup, maple syrup, and evaporated cane juice.

        The US governments projects that average annual refined sugar consumption alone…not counting any other sweetener will be 74 or more pounds per year for the next 20 years. And we wonder why diabetes is the fastest growing pathology in the United States today.

         

        See Related Articles

        Black Bean Burrito – Indian Style Recipe

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          Indian Style Black Bean Wrap

          Vegan, Vegetarian, GF

          Happily serves 4

          ALL ORGANIC INGREDIENTS
          1 yellow onion
          4 cloves garlic
          1 tsp fresh grated ginger
          1 Cup sweet potatoes or quinoa (or half cup of each)
          1 Cup green bell pepper
          1 Cup Red bell pepper
          1 tsp garam masala
          1 TBSp +1/2 cup vegetable or bone broth
          2 cups black beans drained and rinsed
          Sea Salt and black pepper to taste
          Romaine lettuce

          Chop onions and garlic. Let sit for 5-10 minutes
          Prepare other vegetables.
          Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
          Add garam masala and sweet potatoes and mix well.
          Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
          Add beans, Season with salt and pepper to taste.

          Lettuce wrap all veggies and Enjoy!

          Black Bean Burrito

          Gluten Free Guide – New Rules under the FDA

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            Gluten-free food labels under new FDA rules

            • The terms, “gluten free,” “no gluten,” “free of gluten” and “without gluten” can be used on labels of foods that gluten freemeet the FDA gluten-free standard.
            • No universal symbol will appear on packages to indicate that a food meets the FDA gluten-free standard. If a food company wants to indicate that a product meets the standard, it has to use one of the gluten-free terms.
            • Certification seals from third parties, for example a seal from the Gluten Free Certification Organization, can continue to be used on labels. The FDA says it does not endorse or recommend any particular certification seal. Any food that uses a third party certification seal must meet the FDA labeling requirements at a minimum. Typically the standards for certification seals are stricter than the FDA requirements.
            • The label format is left up to food makers; the FDA does not have a mandated design or any requirements for where the gluten-free label has to be placed.
            • Food makers can continue to use the terms, “made with no gluten containing ingredients” and “not made with gluten containing ingredients.” If the terms are used in conjunction with a gluten-free label, the product must meet the FDA standard. If the terms are used without a gluten-free label, the FDA says, “consumers should not assume the food meets all FDA requirements.”
            • Food makers can continue to use advisory statements such as, “Made in a factory that also processes wheat products” on a food that also has a gluten-free label. The FDA says it will need to “look at foods on a case by case basis to determine whether a specific advisory statement with a gluten-free claim would be misleading.” Any product with the advisory statement and gluten-free label would have to meet the FDA requirements.
            • Naturally gluten-free foods can be labeled gluten free. This is a change from the proposed rules which would have prohibited the gluten-free label on inherently gluten-free foods including gluten-free grains and products like bottled water unless the label also said all foods of the same type were also gluten free. The final rule addresses concerns that some gluten-free grains, legumes and seeds have a high risk of cross-contamination. A gluten-free label on these kinds of products “provide the expectation that any gluten is less than 20 ppm,” the FDA says.
            • Gluten-free labeling continues to be voluntary so even products that are gluten free may not be labeled as such. This is likely to come up most often with naturally gluten-free products with a low risk of cross-contamination, fruits and vegetables for example. The lack of a gluten-free label does not mean the food contains gluten.

            Fish List – Mercury is Not Your Friend!

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              Environmental Working Group’s

              FISH LIST

              * Shrimp fishing and farming practices have raised

              serious environmental concerns.

              ** Farmed catfish have low mercury levels but may

              contain PCBs in amounts of concern for pregnant women.

              AVOID IF PREGNANT:

              Sharkfish

              Swordfish

              King mackerel

              Tilefish

              Tuna Steaks

              Canned tuna

              Sea bass

              Gulf Coast oysters

              Marlin

              Halibut

              Pike

              Walleye

              White croaker

              Largemouth bass

              EAT NO MORE THAN

              ONE SERVING PER MONTH:

              Mahi mahi

              Blue mussel

              Eastern oyster

              Cod

              Pollock

              Great Lakes salmon

              Gulf Coast blue crab

              Channel catfish (wild)**

              Lake whitefish

              Porgy

              Orange Roughy

              Snapper

              Lake trout

              Bluefish

              Gontino

              Rockfish

              Government studies show that one of every six

              pregnant women in the U.S. will give birth to a baby

              whose blood is contaminated with mercury at levels

              above the federal safety standard. Emitted from

              coal-fired power plants and other sources, the pollutant

              builds up in some types of seafood. Nutrients in fish

              can be vital for a baby’s brain development, but too

              much mercury can cause lasting brain damage.

              To supplement FDA’s consumer advisories, which don’t

              adequately protect the public, EWG evaluated mercury

              tests from seven government programs and published

              this list to help women choose safer seafood during

              pregnancy. This is, in fact, an important guide for everyone,

              as mercury poses a risk to the immune system and

              heart, even at low levels. For more information, see our

              webpage on mercury in seafood at:

              http://www.ewg.org/mercury/

              Organic Label Guide – What to look for in Organic Labels.

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                Certified Organic Label Guide

                Source:   Organic.org

                Making sense of organic labeling can be difficult, and many consumers do not understand the significance of the USDA Organic label. Since October 21, 2002, the following guidelines were established by the United States Department of Agriculture’s (USDA) National Organic Program (NOP) to assure consumers know the exact organic content of the food they buy.

                Single-Ingredient Foods

                On foods like fruits and vegetables, look for a small sticker version of the USDA Organic label or check the signage in your produce section for this seal.

                The word “organic” and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods.

                Multi-Ingredient Foods

                Foods such as beverages, snacks, and other processed foods use the following classification system to indicate their use of organic ingredients.

                100% Organic—Foods bearing this label are made with 100% organic ingredients* and may display the USDA Organic seal.

                Organic—These products contain at least 95–99% organic ingredients (by weight). The remaining ingredients are not available organically but have been approved by the NOP. These products may display the USDA Organic seal.

                Made With Organic Ingredients—Food packaging that reads “Made With Organic Ingredients” must contain 70–94% organic ingredients. These products will not bear the USDA Organic seal; instead, they may list up to three ingredients on the front of the packaging.

                Other—Products with less than 70% organic ingredients may only list organic ingredients on the information panel of the packaging. These products will not bear the USDA Organic seal.

                Keep in mind that even if a producer is certified organic, the use of the USDA Organic label is voluntary. At the same time, not everyone goes through the rigorous process of becoming certified, especially smaller farming operations. When shopping at a farmers’ market, for example, don’t hesitate to ask the vendors how your food was grown.

                *Salt and water are not included.

                What Does Eating Healthy Mean? 16 Healthy Eating Principles You Must Know!

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                  What does Eating Healthy Mean?

                  1- Mitochondrial Energy Production:

                  Mitochondria definition: and organelle found in large number in most cells, in which the biochemical process of energy production occurs. It has an inner and outer layer.

                  2-Organic sourced foods: look up EWG.org

                  The environmental working group is a nonprofit, nonpartisan organization dedicated to protecting human health and the environment.  Learn what organic means

                  U.S. Environmental Protection Agency (EPA) is a great resource

                  3- Delayed food allergens: and allergy is an adverse reaction due to immunologic mechanism. A delayed onset food allergy is an auto immune disease that causes your immune system to overact when you ingest certain foods. The immune cells mistakenly attack food particles and treat them as foreign invaders and produce anti-bodies to try to fight what they perceive as toxins. Known allergies we can the immune and digestive systems, draining the body of energy.

                  Energetic Health Institute…an innovative 501(c)3 California Non-Profit & Gold Rated by GuideStar.org for transparency. School approved by the National Association of Nutrition Professionals (NANP)

                  I’m a Certified Holistic Nutritionist who can order you the right lab work to complete and over see this process.

                  https://www.energetichealthinstitute.org

                  4- 60% Alkalizing   pH scale  0-14   Acid vs. Alkaline

                  Certain foods can effect of the acidity and pH of bodily fluids, including the urine or blood, and therefore can be used to treat and prevent disease

                  5- Green Food

                  Chlorophyll turns into new blood. Green promotes health and energy.

                  6- ORAC Value of Food

                  Oxygen radical absorbance capacity Is the unit of measurements of antioxidants found in food. (calories are a unit of energy)

                  http://superfoodly.com/orac-values/

                  7-Refined Sugar

                  A healthy adult has approx 5 liters of blood circulating at any given moment and needs 1 teaspoon of sugar available during a fasting state. That’s all the body needs to function.

                  12-ounces of soda or energy drinks typically contain approx 10 tsp of sugar. That raises the blood sugar 10x above what the body needs to function and typically within a matter of minutes.

                   

                  1 Teaspoon of Sugar = Approx 4 Grams of Sugar

                  Take the total grams of refined sugar & divide by 4 to learn how many teaspoons of sugar you are consuming per serving.

                  8-Naturally sweet:

                  Think Real food

                  9- Fiber: 8-12 grams  per meal.  Average 25-30 grams a day.

                  Adds bulk to you diet and aids in digestion.

                  Insoluble fiber: found in wheat, bran, vegetables, and whole grains. It helps speed passage of food through the stomach and intestines.

                  Soluble Fiber: attacks water and turns into gel, slowing digestion.  Found in foods like oat bran, barley, nuts, seeds, beans, lentils, peas, and some other veggies and fruits.  Can help lower cholesterol.

                  10-Raw foods

                  Raw foods contain enzymes.  Enzymes help break down food and aid in digestion.

                  Proteases: breaks down Protein

                  Lipase: breaks down fat

                  Amylase: breaks downs carbs

                  11- Healthy Preparation Methods

                  12-Environmentally Safe Meats and Fish

                  EWG.org

                  13-Environmentally safe Cookware

                  NO TEFLON!

                  14-Friends and Family MOODS

                  15- Beverage 8oz or less

                  16- Burn off what you consume!

                  Exercise/movement

                  Tigernut Flour Pancakes

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                    Tigernut Flour Pancakes

                    GF, Refined Sugar free

                    Happily serves 4-6

                    ALL ORGANIC INGREDIENTS 

                    • 4 organic cage free eggs
                    • ½ cup tigernut flour
                    • ¼ cup coconut flour
                    • ½ cup dairy free milk (coconut milk)
                    • ½ tsp cinnamon
                    • ½ tsp raw apple cider vinegar
                    • ¼ tsp baking soda
                    • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

                    You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!

                    Why Should I Eat Organic? Reasons Why You Should Eat Organic…

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                      Importance of Organic Foods

                      Organic Foods – Nutrient Density

                      Simply stated, nutrient density means how many nutrients you get from a food, given the number of calories it contains. Nutrient density is a simple way to connect nutrients with calories.

                      – World’s Healthiest Foods

                      What’s In Organic Foods?

                      Higher Nutrient Content

                      More Vitamins & Minerals per Calorie

                      More Essential Fatty Acids & Amino Acids per Calorie

                      More Antioxidants per Calorie

                      What’s Not in Organic Foods?

                      *Acetylcholine Esterase Inhibitors

                      Acetylcholine

                      Acetylcholine is the body’s most predominant neurotransmitter.

                      Essential for Memory Recall & Quick Thinking

                      Nutrient Density: Organic Legumes, Vegetables, Fruits

                      Acetylcholine Esterase

                      Acetylcholine Esterase is the enzyme that clears the neurosynaptic junction allowing for the next impulse to come.

                      This is an especially important cycle for inhaling/exhaling during respiration and the contractions and relaxations of the heart muscle.

                      ◦Thus Pesticides have an adverse effect upon the Lungs & Heart.

                      List of Banned Chemicals

                      http://scorecard.goodguide.com/chemical-groups/one-list.tcl?short_list_name=brpest

                      Consequently, “The nutritive value of crops and their ability to handle pests and diseases is diminished.” The bottom line, Kittredge says, is, “across the board, our foodstuffs are less nutritious than they were. It’s well documented. Between 1940 and 2009, in a basic salad, USDA records show a 55-70 percent decrease in mineral levels.” – Remineralize the Earth

                      We identified 191 matched pairs with valid comparisons of antioxidant, vitamin and mineral levels. Of these, 119 organic samples within the matched pairs had higher nutrient levels, or 62% of the total matched pairs.

                      ◦State of Science Review: Nutritional Superiority of Organic Foods – Charles Benbrook, Xin Zhao, Jaime Yáñez, Neal Davies and Preston Andrews- www.orgain-center.org 53 pages