I believe in honoring God by keeping our temples healthy and holy:
"What? Know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your own? 1 Cor. 6:19
Disclaimer: I am not a doctor, registered nurse, or licensed dietician, just a home-schooling mom. Any information I provide is for general education purposes only. I recommend that everyone work alongside their personal physician while pursuing treatment for any condition.
"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life."
God loves us so much that He offers us salvation for our souls and for our physical bodies through Jesus, our Great Physician.
I love God and believe in utilizing everything He created for us. His food is miraculous!
I am married to a wonderful man and have two beautiful, healthy daughters, ages 11 and 6.
I am an Activist for "all things God" and believe in living by His Word. I homeschool and have a health ministry for my friends, family and church members.
I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too).
Optimal Health - God's Way
".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV
Note: Contact me for details on how to get a FREE bottle. For more info visit: www.exfuze.com/iwi Miriam
Tuesday, May 1, 2012
exFuze PROformance Product Review and my first GIVEAWAY!!
Recently, I was contacted by Stephanie at Superfoods4Life to do a product review on the exFuzeSeven+ PROformance blend. I have to admit, at first, I was a little apprehensive. The first thing that came to my mind was "hmmm....kind of sounds like a MonaVie knock off product". However, after doing some extensive research, I discovered that there were many more amazing nutrients in this product than similar nutritional supplement drinks on the market. Here is a great article on how Seven+ is superior to MonaVie. I was intrigued enough to happily agree to be Stephanie's product tester. However, I had one condition, that she was ok with me being totally honest in my review! I received my bottle in the mail a few days later......
Here are the label ingredients:
These are benefits listed on the exfuze Seven+ website for the PROformance blend: Seven + Pro is unique in that it contains a rare and exotic adaptogenic combination of eleutherococcus and astragalus.
• Helps metabolize carbs, proteins and fats into energizing fuel* • Increased energy* • Sustained endurance* • Improved muscular strength* • Improved oxygen uptake* • Improved aerobic performance and capacity* • Enhanced mental, physical performance* Exfuze Seven + Pro is BSCG certified
I started off taking 1 oz in the morning and 1oz before lunch on an empty stomach for the first week. It tastes delicious, sort of like a tart grape juice. I was happy that I didn't have to hold my nose and choke it down. Within the first few days I could tell a noticeable difference in the way that I felt. I had more energy (and not the jittery kind!) and no longer had that 3pm crash that I often would get in the afternoon. I was also able to have a vigorous workout session in the morning without a big pre-workout meal (which I usually require or I crash mid-workout). Another perk that I experienced was a decrease in my sugar cravings. This is usually a problem of mine and a constant battle to keep my sweet tooth at bay. I was loving this new healthy tonic!!
After about two weeks into taking Seven+, I started noticing a BIG change in my libido. This was not something that I had read in the product reviews that I had researched, so I got online and googled "increased libido with Seven+". I found out that I wasn't the only one getting this spicy perk! Other testimonials boasted the same benefits with Seven+ PROformance. I debated on whether or not to include this in my review (it's sort of a personal topic), but it's one of the biggest reasons that I am re-ordering and I promised to be honest! My husband ordered me to stock up and NEVER run out.
Based on scientific studies, here are some of the major benefits of Seven+:
Cleanses and “detoxes” the body
Offers increased energy and stamina
Helps maintain healthy cholesterol levels
Possesses anti-inflammatory benefits
Promotes quicker healing
Supports the immune system
Fights damaging free-radicals
Contains xanthones, which may help reverse the signs of aging
Aids cellular regeneration
Aids in muscle regeneration and contractions
Supports blood glucose control
Promotes healthy joint mobility and function
Aids appetite control
Improves mental focus
May help regulate emotions and calm nerves
Enhances gastrointestinal health
Supports the cardiovascular system
Supports good circulation
Supports deep sleep
Seven+ is a botanical supplement that fuzes together extracts from seven of the world’s most powerful superfoods! Those superfoods are:
Gac Known as “mubiezi” in traditional Chinese, the Gac fruit seeds have for thousands of years been used for a variety of internal and external medicinal uses. Gac also contains lycopene, a powerful anti-oxidant that helps to combat free-radicals in the body than tomatoes and 10 times more beta-carotene than carrots. Acai The Acai berry or Euterpe Oleracea is truly the jewel of the Amazon. Growing in the nutrient intense soil of the Brazilian rain forests, this precious little berry is packed with vital, life giving nutrients. Our Açai is not a fruit juice extract, or a freeze dried powder, but rather a pure extract whole fruit powder that retains the Açai’s natural potency and efficacy. Goji Seven+ contains Lycium Barbarum, more commonly known as the Himalayan Goji. Goji is possibly one of the world’s greatest natural answers to anti-aging. In the Himalayan Mountains, some of the world’s oldest people credit their advanced age and health to a steady diet of Goji. Goji is an incredible berry found in a remote corner of the earth. Noni Morinda Citrifolia has been used for many centuries as a medicine in Hawaiian and Asian cultures. This potato sized fruit, known as Noni, is one of the most popular botanicals today and is widely used by naturopathic and homeopathic practitioners. Noni has also been found to have strong anti-inflammatory capabilities. Fucoidan Perhaps one of the most exciting botanicals in Seven+ is the glyconutrient, Fucoidan. This complex polysaccharide has certainly perked the interest of researchers around the globe with over 675 independent clinical studies to date. Mangosteen Mangosteen or Garcinia Mangostana had its first scientific article published on it in 1697 by Jaques Garcin, after observing its benefits. The Mangosteen fruit has a hard outer shell which is valued because of its rich concentrate of Xanthones. Xanthones have been shown to have benefits for cardiovascular health, hypertension and thrombosis. exfuse powders and extracts the entire fruit as most of the nutrients are in the hard outer shell which are not easily available via typical concentration methods. Seabuckthorn Hippophae rhamnoides or Seabuckthorn as it is more commonly known is one of the most important natural resources in the mountainous regions of China and Russia. Seabuckthorn has often been called natures multi-vitamin with its robust combination of vitamins, including folic acid, flavenoids and carotenoids. It also contains a wonderful Omega complex.The plus + ingredients include, pomegranate, wild blueberries, aloe vera, and concord grapes.
I do not take multi-vitamins because I prefer to get my nutrients through whole foods. It's a personal choice, of course. However, I could never get this amazing blend of vitamins, minerals, anti-oxidants and amino acids in my diet alone!! I currently take an Omega complex and biotin and will certainly add Seven+ PROformance to my wellness routine. I was very pleased with my results!
I love this recipe! I'm hooked and make it just about every week now. Use a vegetable spiraler or mandoline to turn raw peeled zucchini into spaghetti. Then just pour the sauce over it.
Thanks for a great recipe, Mimi Kirk!
2 cups raw cashews
4-5 tablespoons lemon juice
1/1/2 cups water
1/8 cup olive oil
2-3 tsp. fresh rosemary, minced
3-4 tsp. Braggs Liquid Aminos or gluten free tamari
3-4 tbsp. nutritional yeast
1-2 tsp. Celtic Sea Salt or to taste
Ground black pepper to taste
Blend into thick cream. Add more water if needed.
Taste for all seasonings and add more to your liking.
Garlic can also be added along with ribbon cut basil.
Sometimes I just want a bite of something sweet. But I still want it to be healthy, quick and easy. People call these “kitchen sink” cookies (everything but the kitchen sink) or “dump” cookies (you just dump stuff in them), but what ever you want to call them, they are great. Requiring no dehydrator or equipment other than a bowl, spoon and measuring cups to make, they are a fast way to throw together a snack that satisfies both your sweet tooth and your nutritional needs.
I started with a ganach base made with a little more coconut oil for setting up. Then the fun happens. You just throw in your favorite ingredients. I picked pumpkin seeds, chia seeds and sunflower seeds for protein and nutrients, then threw in raw oats and coconut for more nutrients and texture. I love the addition of dried fruit and used golden raisins. You easily could substitute with goji berries or dried cranberries.
Have fun and go wild with your choices!
Kitchen Sink Cookies
1/3 cup coconut oil, melted
1/2 cup raw cacao powder
1/3 cup raw, organic agave nectar or liquid sweetener of choice
2 tablespoons chia seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup raw, flaked oats
1/2 cup dried unsweetened coconut
1/2 cup golden raisins
Himalayan salt (just a sprinkle)
1. Whisk together coconut oil, cacao powder and agave.
2. Stir in remaining ingredients.
3. Form into golf ball-sized balls and place on parchment paper.
I don’t know about you, but the warm, bright spring weather always has me craving lighter fare. While pasta is in heavy rotation during the winter months, I’m just not feeling it as much in the spring. That’s where this spring veggie quinoa comes in. It is very similar to a baked pasta dish with veggies and cheese mixed in, but it is lighter, healthier, and seems much more fitting for the season at hand. I threw this meal together on a gorgeous sunny day when some family and friends were visiting. For many, it was their first time trying quinoa and it received rave reviews across the board. Quinoa is a protein-packed whole grain (technically a seed) that is similar to pasta but with a slightly nutty flavor. If you are new to quinoa, this dish is a great way to experience it. Give it a try. What are you waiting for?
Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog. Head over to see my posts as well as those of the other awesome bloggers involved with the project!
Spring Veggie Quinoa
Yield: 8-10 servings
2 cups uncooked quinoa 4 cups vegetable broth 4 oz. asparagus, cut into 1-inch pieces 2 tbsp. unsalted butter, plus more for the baking dish 1 small onion, chopped 6 oz. button or cremini mushrooms, sliced 2 cloves garlic, minced ½ tsp. kosher salt ½ tsp. red pepper flakes 1 cup baby spinach leaves, chopped 1 pint grape tomatoes, halved lengthwise 3 oz. shredded Gouda 1 oz. freshly grated Parmesan, divided
Preheat the oven to 400˚ F. Cook the quinoa according to the package directions, replacing the water with vegetable broth for cooking. Once cooked, set aside.
Add the asparagus to a small saucepan and cover with water. Bring to a boil and cook just until crisp-tender, 2-3 minutes. Drain well and set aside. Meanwhile, in a large skillet or sauté pan, melt the butter over medium-high heat. Add the onion to the pan and cook for about 2 minutes. Mix in the mushrooms and cook until most of the liquid has evaporated, about 5 minutes. Stir in the garlic, salt, and red pepper flakes and sauté just until fragrant, about 30 seconds.
In a large bowl, combine the cooked quinoa, blanched asparagus, sautéed veggies, tomatoes and spinach with the shredded Gouda and half of the Parmesan. Season with additional salt and pepper to taste. Transfer the mixture to a lightly buttered 9 x 13-inch baking dish and spread in an even layer. Sprinkle with the remaining Parmesan. Bake for 15-20 minutes or until lightly browned on top. Serve warm.
I know several people involved with the new Tower Gardens springing up everywhere. I will admit to you that i'm not a big fan of hydroponics and have always gotten a creepy feeling whenever going thru "The Land" ride at Epcot. It feels like a sci-fi movie. I also know that Tim Blank, the designer of the Juice Plus Tower Garden, was Greenhouse Manager for Epcot’s cutting-edge agricultural display until 2005. I did some research on hydroponics a couple of years ago to see if anyone else had the same creepy feelings, and I found out that I was not alone. The concern is long-term DNA damage from growing food thru genetic manipulation in a way that goes against God's original design. Interestingly enough, I just received the article below from Natural News confirming my concerns!
For those who are convinced that this is the way to grow food, then at least google "dangers of hydroponics" so you can prevent many of the pitfalls involved.
Beware of any methods of growing food that are drastically different from God's intended design....
“Behold, I am sending you out as sheep in the midst of wolves, so be wise as serpents and innocent as doves. Matthew 10:16
"For the foolishness of God is wiser than man's wisdom, and the weakness of God is stronger than man's strength." 1 Corinthians 1:25
At Disney World's 'Living with the Land' exhibit, teaching children about GMO agriculture is a fun activity for the whole family
Monday, May 14, 2012 by: Ethan A. Huff, staff writer
(NaturalNews) Biotechnology has made its way to "the happiest place on earth," with an exhibit at Walt Disney World's EPCOT (Experimental Prototype Community of Tomorrow) theme park now featuring genetically-modified (GM) fruits and vegetables, some of which are shaped like Mickey Mouse's head. According to several different reports, the agricultural exhibit, calledLiving with the Land, takes parents and their children on a tour through "living laboratories" that highlight "the wondrous ways scientists are helping farmers prepare for the food needs of our world's nations."
With over 2.5 million square feet of greenhouse space,Living with the Landis a behemoth display of agricultural technology, including a giant gravity-defying tomato "tree" with thousands of tomato fruits, and various displays of unique growing techniques like hydroponics. But according to Jill Fehrenbacher fromInhabitat, a tour guide explained to her that most of the food grown in these greenhouses, which is also fed to park guests in restaurants and cafeterias throughout the parks, has been genetically-altered in some way.
This makes sense, since part of the tour includes a visit to the exhibit's "Biotechnology Lab," a "sterile research environment" sponsored by pro-GMO food giant Nestle USA, where scientists from theU.S. Department of Agriculturecan be seen working on various "crop improvement" techniques. After the tour, park guests can even purchase "Mickey's Mini Gardens," which are small glass bottles of plant starters made from cloned plant cells rather than from natural seeds, that were produced in Biotechnology Lab.
Disney has been pushing GMOs on children since at least 1996
Genetic manipulation of plants and crops has apparently been taking place at Disney'sLiving with the Landexhibit for almost two decades now. Back in 1996, the USDA published an article in one of its publications explaining that the main purpose of the Biotechnology Lab at EPCOT has always been about "showcasing various tools -- such as biotechnology" as part of its "sustainable agriculture" initiatives.
Even back then, John Cordts from the USDA'sAgricultural Research Service(ARS) admitted that he and others were working on various GMO projects in the lab, which at the time included exploring new ways to genetically-alter peaches to ripen longer on trees, yet stay firm enough to be shipped. And before that, then-manager of the Biotechnology Lab Lexie McKently had been working on developing GM peanuts (http://www.ars.usda.gov/is/ar/archive/jul96/disney0796.htm).
And yet the millions of young children that have passed through this exhibit over the years have no idea that what those scientists are working on behind the glass has been shown to cause human sterilization, organ damage, and death. Because the entire presentation is dressed up with cute Disney characters and fun animations, it all just looks like some type of agricultural utopia.
Interestingly, the veneer of Disney's supposed sustainable and pollution-less approach to agricultural runs thin in others areas as well, as Fehrenbacher's tour revealed the use of materials like non-biodegradable styrofoam to house plants, for instance. When asked by several guests why the exhibit featured styrofoam and other environmentally-unfriendly materials, the tour guide allegedly explained that these materials are inexpensive and easily disposable.
So as is the case with most things Disney, theLiving with the Landexhibit appears to be nothing more than a thinly-veiled veneer of propaganda aimed directly at young children. And in this case, the Disney empire has "greenwashed" biotechnology as an environmentally-friendly and sustainable agricultural system of the future in order to convince the next generation that it provides great benefits to humanity.
Using iconic cartoon characters to indoctrinate children into supporting toxic GMOs is the epitome of evil
It is no secret that millions of families from around the world make the trek to Orlando, Fla., every year to visit Walt Disney World theme parks specifically because they believe it is a safe and fun environment for children. Little do many of them know, however, that part of Disney's apparent agenda is to indoctrinate society's youngest and most innocent members into the phony dogma of biotechnology.
Deliberately shaping a genetically-modified pumpkin into the shape of Mickey Mouse ears, for example, would probably not sway mostNaturalNewsreaders into thinking that the technology is safe. But to a child, this explicit form of manipulation appears fun and exciting, which subconsciously instills in him or her the idea that genetically-tampering with nature in this way is a good thing.
Because they cannot present a legitimate and scientific argument for why GMOs are safe or necessary in the first place, purveyors of biotechnology are now resorting to such blatant brainwashing campaigns aimed directly at young children. This is why parents everywhere need to take the time to explain to their children the truth about GMOs, and teach them how to deflect all the crafty propaganda that is increasingly being embedded in popular cultural icons like Disney.
I just made this tonight. It's really good! I made a few changes though based on what I had or preferred. I used no fennel seeds, no green chillies, 1/2 tsp each of cumin and coriander instead of 1 tbs, and lemon juice instead of amchur powder. Instead of the spice bag, I just sprinkled clove, cinnamon, and black pepper on the dish while cooking. Also, I used organic brown rice instead of white.
Since legumes provide the bulk of protein for vegetarians, its inevitable that it is one of my go to ingredients. I have so many variety in my pantry that it helps me to vary my meals providing freshness to the dish. But somehow, I never seem to find time to post such dishes since I do that mostly in a jiffy and to take pictures every time becomes a cumbersome process. Weekends, I end up resorting to ingredients available here which might be a problem for readers across the map. But recently, I was asked for Rajma Chawal by a reader and I was like -"Oh my god! I don't have Rajma Chawal in the site?!!!". I manage to astound myself every time since I always convince myself that nobody wants such dishes. Why I would assume such a thing is beyond me!
There is one section of readers who tell me that I seem to be lagging behind my usual game whenever I post simple recipes and not hard ones. I would put a special plea to such readers asking them to be patient and understanding of the fact that there is another huge section of readers who want simple day to day meals too and they are curious to know how I prepare it. Out of 250 odd recipe request I have in my "to-do" list (which is growing every single day :( !), at least 150 of them are simple day to day recipes. Few of them sadly, I cannot undertake due to lack of ingredients in this part of the world, while few others I cannot cos I don't make them there being no takers in this house! The others I am doing slowly as and when time paves way. So this Rajma Chawal is one such dish in this category.Rajma in Hindi means "Kidney Beans" and Chawal means "Rice". This, in short, you can call as Kidney Beans rice. But unlike pilafs where everything is mixed together as one pot meal ,this popular Punjabi dish,is enjoyed in a different way. A side dish of kidney beans is prepared with spices and then enjoyed with rice. Two different elements cooked separately comes together as a final dish. You can make this one day as a side dish for say Roti's, chapathi's, tortillas etc. Since this side dish is even more awesome the next day, if you have leftovers, enjoy them then traditionally with rice. This is what mostly happens in my house where I prepare this for dinner and I enjoy the leftovers the next day with steamed rice and curd. Its not the end of the world if you don't use this many spices as I have mentioned. They do make the dish taste good, agreed. But its totally OK if you want to use just 1-2 of the spices - whatever you have on hand. Its still a versatile dish and will end up being hearty and nutritious nevertheless. I have not added any "fat" per se, but trust me when I say this, a little bit of ghee/butter makes this "heavenly!". ;)
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
1 cup Kidney beans (or use canned to make it even quicker)
1 onion, finely chopped (I used Red onions)
2-3 tomatoes, chopped
1 tsp fennel seeds (or use cumin)
About 1 inch ginger, peeled and grated
1-2 green chillies thinly sliced (or as per taste)
Soak the kidney beans overnight. Of course you can use store bought canned beans. Make sure to drain them well and rinse in cold water before using them.
Before cooking the kidney beans, make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans.
Once cooked, removed the spice bag and discard. I use Pressure Cooker and it takes about 10-12 minutes for it cook. While that's cooking I prepare the gravy. You can finish the complete dish within 15-20 minutes.
Meanwhile in a skillet, add 1 tsp of oil (for the traditional Punjab richness, add Ghee instead), saute the fennel seeds, onions, chilli and ginger along with little salt.
Once soft add the spice powders and saute for few more seconds.
Add the tomatoes.
Add little water and Cook until tomatoes are soft.
Add the kidney beans along with cooking water.
Cook for another 2-3 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy.
The traditional way is to enjoy it with plain rice. You can also serve it along with chapathi, roti, naan or any pulav if desired. I like to garnish it with finely chopped red onions and cilantro. This plate of hot Rajma Chawal finds its way to Siri's MLLA this month.