Tag Archives: food combining

The Appropriation cycle (12pm-8pm ). This is when we should eat the majority of our heavy concentrated foods.

Now your body has the energy required to preformed the vital functions concerning the food you eat. INGEST (EAT)  – DIGEST (BREAK DOWN). This is when we should eat the majority of our HEAVY CONCENTRATED FOODS.

Lunch and dinner fall into this cycle.

This is the time when the body is most efficient at digesting and dealing with foods. It’s also the time when we are burning them up the fastest because we’re at our most active. As long as we are eating according the dictates of our appetite, we should be merrily refuelling and burning, refuelling and burning in a fairly steady and comfortable way, which makes for a really comfortable feeling in the body.Eating when one is truly hungry can take a bit of getting used to, but is far more enjoyable than eating just because the clock dictates it’s lunchtime. And it makes so much sense! 

Lunch is the best convenient to have starch meals at lunch as opposed to protein, Do so – Do not make this difficult.

Just make sure you plan your meals using the BASIC PRINCIPLES OF COMBING HEAVIER CONCENTRATED FOOD (protein or starch) with lighter foods, vegetable and /or salad).

Here are the food combining basics:

  • Starches + Veggies = OK
  • Proteins + Veggies = OK
  • Proteins + Starches = No No
  • Plant Proteins + Plant Proteins = OK
  • Animal Proteins + Animal Proteins = No No
  • Starches + Starches = OK
  • Fats + Proteins (animal or plant) = No No (or pair moderately)
  • Fats + Carbohydrates = OK
  • Fats + Starches = OK
  • Fruits are best eaten on an empty stomach
  • Fruit + Raw greens = OK (except melons)

When you “mis-combine” (mix incompatible food groups together at the same meal), two things happen: first, the food does not digest properly and ends up rotting and putrefying in your stomach, and second, because the food isn’t being absorbed properly, you don’t get the nutritional value you need from it.

When you mis-combine your meals by mixing animal protein with, say, carbohydrates high in starch (Maxi Carbs), your stomach begins pouring in both alkaline and acid, and unfortunately they neutralize each other. It’s a stalemate, and since the stomach maintains a 104 degree temperature, what you end up with is sort of an “oven” where the undigested meat and starch begins to ferment, rot and putrefy, causing the undesirable symptoms of gas, flatulence, headaches, bloat, sleepiness, diarrhea, constipation, etc. We’re talking about a real mess, and if it continues over the years, undigested food will begin to pile up and ultimately clog your colon and intestinal tract (your life lines to health).

 

WE ALL MUST BECOME MORE ACCEPTING OF THE FACT THAT…..WE DO NOT HAVE TO EAT MEAT AT EVERY MEAL……..WORK WITH THE PROGRAM AND THE PROGRAM WILL WORK FOR YOU.

 

Breaking your fast during the body’s elimination cycle (4am-12pm).

At the beginning of the day, after sleep, your body is breaking a fast. During the time while you sleep, you are fasting. After waking, the first meal consumed will break the fast. Break-fast should be sensitive to the rest and cleansing that the fast provided to your body. You should not consume anything heavy at this time. Instead, the first thing that you should consume is a glass of water at room temperature with fresh squeeze lemon juice, a period of 15-30 min should be allowed so that the lemon water can do its function. This should be followed by fresh-squeezed/fresh-pressed fruit juice or fresh seasonal fruit. This is what your body needs at this time of day and what is easiest on the digestive system. The juice lubricates your system and allows it to function optimally.

Elimination cycle (4am-12pm).This is the time when your body would like to direct most of its energy to the work of cleansing toxins from your body. To not interrupt this work, light eating is the best choice now , as the best way to break your fast (BREAKFAST). This does not mean a cup of coffee (regular or decaf) and a donut . By light I mean eating the lightest, most perfect food.. Fruit and Fruit Juices  (diluted with  water is best for most) You see, fruits does not diget in your stomach. In fact, fruit goes through the stomach and directly to your small intestines. In this way, there is no diversion of energy from the body’s work of eliminating being used fordigestion of food. You see. when a heavy traditional breakfast is eaten ( eggs, potatoes, grits, bacon, toast, biscuits, waffles, pancakes, french toast, etc), it takes energy away from eliminating  toxins and uses it for digestion of foods just eaten, and proper ELIMINATION IS NEVER ACHIEVED. 

 

The ideal elimination pattern. Three to five bowel eliminations daily — once upon rising, one after each meal, one before retiring. When this pattern is not the norm ( and for most, it i not), then over time, it can take its tool on the body. Eating fruit and drinking fruit juices in the morning (especially the ripe, juicy ones), can provide an easily absorbed food, high in vitamins and minerals. You have also employed the greatest cleanser for your body, as they help to dissolve the often old accumulation of mucus and waste that is along the intestinal walls ( this include small intestines and colon). For some, eating fruits only  in the morning may take a while to get used to. Do the best you can. Eat the amount of fruit and/or juice to make you comfortably full. If  you feel hungry later in the morning, you can have bananas, granola, bran muffins (made with natural sweeteners), or whole grain toast. Keep in mind your objective is to adjust to ONLY FRUIT AND/OR DILUTED FRUIT JUICES IN THE MORNING.

*Fresh squeezed or pressed fruit and vegetable juices are meals in themselves and one of the quickest and most expedient means of consuming the whole nutrient the body needs. Bottled and canned juices are not fresh. Many of them have been pasteurized (subjected to extreme heat), diluted, reconstituted and/or have additives, artificial colors, artificial flavors and preservatives added. They are completely devoid of the digestive enzymes that are vital to your body needs.

Vitamin B9 (Folic Acid) : The vitamin that enables rapid cell division and growth and is also the main fuel for productions of red blood cells to prevent anemia.

Folic acid, Vitamin B9, Folate or Folacin is necessary for healthy blood formation, enzyme efficiency, the division and growth of new cells and for maintaining a healthy intestinal tract. Folic acid is an essential water soluble vitamin that is required to form new healthy set of cells. Looking at the scientific results we can say that folic acid is the most researched vitamin from the group of vitamin B. These researches proved the importance of folic acid and its numerous health benefits.

This vitamin is of immense importance for cell division and growth, synthesis and repair of DNA, protein metabolism and proper functioning of the brain. It is also important for the production of healthy red blood cells. Folic acid is required by the body to produce ‘heme’, the component of hemoglobin, which is responsible for carrying iron. Folic acid benefits for men and women are numerous.

Folic acid essential for efficient neural tube development during pregnancy which forms the brain and spinal cord. Pregnant women with an insufficient intake of folic acid are more likely to give birth prematurely or to deliver babies with low birth weight or with neural tube defects. The sulfa drugs are thought to achieve their antimicrobial effects by interfering with the production of folic acid within bacteria.

Vitamin B9 Benefits – Functions in the Body

Folic acid, in combination with vitamin B12, is essential for the formation, maturation and multiplication of red blood cells. It is necessary for the growth and division of all body cells, including nerve cells, and for manufacturing a number of nerve transmitters. It also produces nucleic acids, RNA (ribonucleic acid) and DNA (deoxyribonucleic acid), that carry hereditary patterns. It aids in protein metabolism and contributes to normal growth. Folic acid helps in the building of antibodies which prevent and heal infections. It is essential for the health of the skin and hair, and helps to prevent premature greying of the hair.

Vitamin B9 Deficiency Symptoms

Deficiency of folic acid causes anaemia which often occurs in pregnant women and children. Serious skin disorders, loss of hair, impaired circulation, a greyish-brown skin pigmentation, fatigue, and mental depression can result from a deficiency of this vitamin. Reproductive disorders such as spontaneous abortions and difficult labour, and a high infant death rate can also be caused by folic acid deficiency. Vitamin B9 deficiency may also lead to loss of libido in males. According to studies, two-thirds of geriatric patients were found to be deficient in folic acid, while one-third of psychiatric patients were also deficient in this vitamin. Lack of folic acid can also lead to dementia.

Foods High in Folic Acid

The food items that contain iron, are rich sources of folic acid too. Folic acid reserves and consumptio are extremely important for development of a healthy body.

Foods High in Folic Acid and Iron

Spinach, asparagus,  fenugreek, corn, millet, finger millet, dates, almonds, broccoli, kale cabbage, parsley,  potatoes, raisins, fig, whole wheat pasta, okra, orange juice, black-eyed peas, lentils, sunflower seeds, grapes, pineapple juice, chickpeas and turnip greens are all the items that are high in folic acid and iron. Other than these, collard greens and every other green leafy vegetable is high in folic acid and iron.

Fruit Sources ( Avocado,  Blackberries, Boysenberries, Breadfruit, Cantaloupe, Cherimoya, Dates,  Guava,  Loganberries, Lychee,  Mango,  Orange,  Papaya,  Passion fruit,  Pineapple,  Pomegranate,  Raspberries,  Strawberries)

Vegetable sources (Amaranth Leaves ,Artichoke, Asparagus, Beet greens, Beet root,  Bok Choy,  Broccoli,  Brussels Sprouts, Carrot,  Chinese Broccoli,  Chinese CabbageFrench Beans,  Lima Beans, Mushrooms, Mustard greens, Okra, Parsley,  Parsnip,  Peas , Potatoes,  Spinach, Spirulina, Squash-summer, Squash – winter)

Nut/Grain Sources: (Buckwheat,  Chestnuts , Filberts/Hazelnuts, Oats,  Peanuts,  Quinoa,  Rye,  Sunflower Seeds,  Wheat – Durum, Wheat – Hard Red, Wheat – Hard White)

Legume Sources(Black Eye Peas, Edamame , Soy Bean)

100% Raw Food Diets May Not Be The Best For You.

A picture taken, of A Green Salad.

 

 

 

Raw Food Diets – The Ayurvedic Perspective

by Claudia Ward, L.Ac

There is much confusion as to what is the healthiest diet for us to consume–a predominantly raw food diet or a cooked-food diet? On the one hand we have raw food enthusiasts recommending a natural diet of 100% raw food. This is based on the fact that raw food is high in nutrients, enzymes, and prana (life energy). Some raw foodists can get quite fanatical about their philosophy that cooked food equals “dead food” which has lost most of its nutrients. Others have their Chinese or Ayurvedic doctor recommend mostly cooked foods and see a lot of their health issues disappear on such a diet. Now who is right and who is wrong? I myself have experienced the benefits of raw foods and especially juicing, which manifest in increased energy, clarity of mind, radiant complexion, and weight loss, just to mention a few. There are certainly many documented cases of individuals overcoming serious health issues, some life threatening, through adherence to a raw food regime. And of course I have to agree, that some types of cooked food are not very good for you when consumed over a long period of time – fried foods, heavily salted food, over-cooked vegetables, microwaved food, etc.

However, everyone is different, and diet must be individualized. There is no one single diet that is “best” for everyone. Some people will do best on raw, others on macrobiotic diets. Also, a 100% raw food diet can be problematic – even though a good healing diet, it can create problems in the long run.

Orange, pear, apple
Orange, pear, apple (Photo credit: Joe Lencioni)

Below are the symptoms and problems associated with a long-term strict raw food or vegan diet:

* a general lack of vitality

* low body temperature (always cold)

* a weak digestive system with a loss of digestive strength

* food cravings

* rapid growth of grey hair

* stalled weight loss due to low metabolism

* emaciation

* amenorrhea (menstrual cycles cease), even in young women

* loss of libido

* hair loss and nail problems

* dental erosion

* insomnia and neurological problems

* constipation

* diarrhea

* infertility

Obviously, the modern Western diet sickens us with its overload of meat, salt, bad fats, white sugar, white flour, and its deficiency of living foods.

There is no question that cooking deactivates some vital nutrients, including enzymes, but cooking also makes digestion less stressful. Many people with poor digestion don’t handle raw foods or beans very well, which is in part why macrobiotic diets may have worked for some people recovering from various maladies. The higher proportion of nutrients in raw food is useless if the food can’t be digested, absorbed and assimilated. Cooking contracts vegetable foods, concentrating more nutrients with less bulk. Bitter greens like spinach and kale are generally more edible when cooked, because cooking also eliminates the oxalic acid, which interferes with calcium absorption.

Cooking significantly improves the digestibility/bioavailability of starchy foods such as potatoes and yams, squashes, grains, and legumes. Legumes need to be soaked and cooked thoroughly, otherwise they contain enzyme blockers, that inhibit protein and carbohydrate metabolism. They also contain lectins, phytic acid and saponins that are deactivated by cooking. Lectins play a role in certain auto-immune disorders such as rheumatoid arthritis and inflammatory diseases. Green beans always need to be cooked until soft otherwise they are toxic! Raw beans are poisonous because they contain prussic acid, which is de-activated only by cooking. Beta-carotene absorption can be as low as 1-2% from raw vegetables such as carrots. Mild heating, such as steaming, appears to improve the extractability of beta-carotene from vegetables, and also its bioavailability. Mineral losses from cooking are insignificant.

 

diagram of a human digestive system

 

Lycopene in tomatoes has been hypothesized to be responsible for reducing the risk of some cancers and heart disease. The cooking of tomatoes with olive oil is a characteristic combination in the Mediterranean diet. Previous studies have shown that the absorption of lycopene is greater from cooked tomatoes.

The Ayurvedic Perspective:

There is not just one dietary approach that would be ideal for everyone. In order to correctly determine our optimal requirements we need to examine many factors. We have to take into account the individuals constitution (prakruti), the nature of their imbalance and symptoms (vikruti), the seasonal and climatic influences, stage of life, occupation, etc.

In general, those of a pitta, or pitta/kapha constitution, can do very well on some raw food in their diet, especially in the late spring and summer. But if someone has a severe vata imbalance, characterized by insomnia, excessive worry and anxiety, sense of being overwhelmed, spaceyness, dryness, gas, bloating, constipation, or amenorrhea, they may need nourishing, warm, moist, easily digestible cooked food as part of their healing journey.

Someone with a kapha imbalance can easily develop sinus problems, asthma, or allergies on a raw food diet.

My recommendation for those who chose to follow a raw food diet is to apply some of the ancient Ayurvedic wisdom to help avoid potential problems and help you stay well. Ayurveda recognizes our unique individual differences.

Balancing a Raw Food Diet With Ayurveda:

By using these simple Ayurvedic principles, any diet can be made more balancing:

* Daily warm oil massage (using unrefined, organic sesame oil), Ayurvedic-style, can be very helpful.

* Herbs with a calming action, including the commonly available chamomile tea. (Many other herbs are available, see an Ayurvedic health practitioner for recommendations.)

* Some raw-foodies report that running, cycling, swimming, or other aerobic exercise elevates their body temperature and also improves their digestion and the quality of sleep.

* Spices: ginger, cayenne, black pepper, cumin, coriander, fennel, etc. will improve digestion and metabolism. Pungent greens, like mustard, watercress, arugula, are alternatives to pungent spices.

* Tonic herbs: the Ayurvedic herbal blend triphala, strengthens the entire digestive system, and is extremely beneficial for the colon.

* Avoid cold food and liquids. Allow refrigerated items to return to room temperature before consuming.

 

ARS ginger

 

* Sipping hot water with meals, and in between meals, can help provide warmth to the body. The addition of a small piece of fresh ginger root (about 1/2 inch piece) to hot water will help considerably to increase agni (the digestive fire) and improve digestion and assimilation of nutrients. Adding fresh ginger or a little bit of flax seed oil or olive oil to a vegetable juice will increase the nutrient absorption, increase agni and not aggravate vata as much.

* Using a food blender, or consuming vegetable juices will decrease dryness.

* Adding fresh lime or lemon juice to foods also increases agni due to its sour taste.

* Using organic extra-virgin olive oil, walnut oil or flax seed oil on salads and other dry foods will help diminish their vata provoking quality and provide necessary fatty acids to the diet.

* Chewing a thin slice of ginger sprinkled with salt before a meal will get the digestive juices flowing.

*Chewing fennel seeds after a meal will prevent gas or bloating.

* Relaxing for at least 10 minutes after a meal without getting up and rushing immediately will promote digestion and counteract fatigue after eating.

When it comes to deciding what foods to eat use common sense, eat according to your constitution, eat mostly cooked foods when the weather is cold, when it is foggy or in the evenings. Salads are best eaten at lunchtime (when the digestive fire is strongest), in summer, or when the weather is hot. I am always amazed when I go back to Europe, how healthy and grounded my friends are, even though their diet is not really 100% nutritionally correct (lots of wine, bread, pastries). How is that possible? I think the answer is that they sit down with their friends or families and take time in preparing and enjoying their meals. Here in California a lot of people are just sipping some green protein shake and hurry off to their yoga class. Now when you lovingly prepare your food, and really look forward to eating it, and enjoy every bite, guess what happens? All the digestive juices are flowing at the right time and the body will extract all the nutrients it needs. Food that is gulped down quickly, just because one thinks it is healthy, but is not really enjoyed will actually be harmful to your health!! It does not get digested well and wreaks havoc throughout your system.

So take time in preparing fresh meals, enjoy your food in good company and relax after eating! Happiness is the best digestive aid!

Want To Eat Healthier, Now What?



Okay, Now What Do I Eat?

As you begin your transition to a more wholesome diet, remember that tastes for foods are learned. You may want to begin slowly, by replacing high-fat dairy products with fat-free versions and eating meat less often. However, making a complete break from animal foods is so rewarding that it’s actually easier for most people.
All your needs for protein, calcium and other vital nutrients are easy to satisfy if you eat enough calories each day from a wide variety of foods. It’s that simple! The only nutrient deserving extra consideration is Vitamin B-12, which, since it is made by bacteria, is not naturally present in plants (or meat). Your B-12 requirements can be easily met by including a cereal or soymilk fortified with B-12, or a B-12 supplement twice a week.
Step 1
Reduce or eliminate red meat, poultry and fish. Replace with health-supporting grain, legume and potato-based dishes. Or, start by giving yourself larger servings of rice, potatoes and vegetables at meals — and ever smaller portions of meat.
Step 2
Increase intake of calcium-rich vegetables — broccoli, kale, collards, mustard and turnip greens, bok choy, black beans, chick peas, calcium-processed tofu, calcium-fortified soymilk, calcium-fortified orange juice and blackstrap molasses. Choose more raw fruits and vegetables: cooking destroys nutrients. Try for 50% of your daily intake as uncooked foods and gradually increase the proportion. Buy organic.
Step 3
Reduce the “luxury” fats. Hydrogenated oils (like margarine) are artificially thickened vegetable oils that can damage your arteries and have been linked to some cancers. Gradually eliminate both butter and margarine from your diet. Reduce your use of cooking oils and oil-based salad dressings. Switch to nonfat (or low-fat) versions of prepared foods (and dairy products, if you still eat them). Read product labels. Replace eggs in baking with two tablespoons of water per egg — or try Ener-G egg substitute.
Step 4
Replace dairy products with non-dairy foods. Delicious milks, cheeses, and frozen desserts based on soy, rice, nuts and seeds are available in health food stores and many grocery stores.
Step 5
Reduce refined carbohydrates (white flour, white sugar, white rice, etc.) By choosing whole grain products and natural sweeteners (fruits, juices, maple syrup, etc.).
It’s easy – There is an endless supply of fabulous vegetarian recipes from many cultures. A wide variety of cookbooks are available in bookstores and health food stores. There are several lines of fast foods — pilafs, falafels, humus, “burgers,” “tofu-helpers,” etc. — for sale across the country. If you can’t find them in your store, ask your grocer to carry them — she or he is always looking for suggestions. Ask your favorite restaurant to serve vegan burgers, past dishes, etc.
Ideas for Breakfast, Lunch, Dinner, Drinks and Snacks:

Breakfast

Cereal Lovers - Try hot or cold whole grain cereal or granola with soy milk and fruit. Use maple syrup or honey instead of sugar. Try apple juice on granola –
Bread Lovers – Try whole grain bread, toast, bagels, non-dairy muffins or specialty breads, with raisins or dates and nuts or seeds. Remember, even soy margarines have just as much fat as butter. Try apple butter, pure fruit jams, nut butters, humus or tahini on your bread or bagel.
Egg Lovers – Don’t knock scrambled tofu until you’ve tried it. There are easy mixes put out by several companies, as well as recipes in vegetarian cookbooks. Try sautéing cubed firm tofu with anything you would add to an omelet.
Other breakfasts – Treat yourself to waffles or pancakes made with soy milk — try using ½ banana in place of each egg — and smothered in fresh or hot cooked fruit. Make fruit smoothies with everything you can imagine. Use sweet fruit to make breakfast cobbler or pie and you won’t need to add sugar when baking.
Lunch or Dinner
Sandwiches – Whole grain breads, avocado, grated carrots, sprouts, lettuce, tomatoes and thinly sliced cucumbers make great sandwiches. Try nut butters with pure fruit jams or humus with crisp sliced vegetables. Vegetarian cookbooks have great recipes for spreads. Falafel is delicious.
Salads – Most vegetables can be served raw, chopped small or grated in salads. Cooked beans (garbanzos, kidney, black, lentils, etc.), sprouts, seeds, nuts and avocados are excellent. Try salad dressings with little or no oil and/or flavored vinegars. Stuff your salad into pita bread and add tahini to it.
Pasta – Try all those special pastas made with wholesome grains, vegetables and spices. Experiment with marinara, pesto and tomato basil sauces. Try sautéing garlic, onions, summer squash, red bell peppers and tomatoes in a little olive oil — or in a little sesame oil and tamari (soy sauce).
Burritos or Tacos – Try beans (black beans are great), rice or potatoes, avocado, tomatoes, lettuce or crisp shredded cabbage, salsa, soy cheese, etc. Use soft corn or whole wheat tortillas. Find your own favorite combinations. Nachos con todo (with everything) is a great fast meal.
Potatoes - Potatoes can be baked, steamed, mashed or home-fried. Try them with sauces, salsas, mustard, in soups or salads. Treat yourself to mushroom gravy. Remember yams and sweet potatoes.
Veggie or Tofu Burgers – There are many varieties in stores. They are delicious and easy to bake, fry, barbecue or microwave. Tofu hot dogs are almost indistinguishable from the original. Pile on the lettuce, tomatoes, onions, pickles, ketchup, mustard, tofu mayo and barbecue sauce.
Vegetables - Try stir-fried or steamed, served with brown rice, millet, barley or potatoes. Ad cubed firm tofu and tamari or mushroom gravy for a feast.
Pizza - Use whole wheat crust, tomato sauce, spices, soy cheese, and all your favorite trimmings. Try almonds, garlic, and fresh tomatoes.
Soups - Beans, lentils, nuts, veggies, grains, potatoes, tofu — anything is good in soup. Simmer your favorite vegetables for a few minutes and add a little miso for a quick treat. There are many brands of instant soups made with wholesome an delicious ingredients — just add boiling water, stir and wait.
Drinks and Snacks
Milks - Soy, rice, nut or seed milks are perfect substitutes for cow and goat milk. Carob, chocolate and vanilla versions are delicious. Watch out — some have added oils that make them just as high in fat as cow milk.
Juices - Many bottled organic juices are available all across the country. Look for local fresh-squeezed brands. Juice your own. Many vegetable juices are just as delicious as fruit juices. Be daring — carrot juice can be habit-forming.
Water and Tea – Add sliced lemons, limes, oranges or tangerines to fresh clean water. Try herbal iced teas and hot teas.
Snacks – Go for crispy foods like popcorn, pretzels, chips, fresh fruit, carrots, nuts, seeds and celery with almond butter. Enjoy cobblers and pies made from sweet fresh fruit, smoothies, non-dairy cookies and muffins, dried fruit, frozen fruit bars and non-dairy frozen desserts like Rice Dream and Tofutti. Avoid preservatives and buy organic.

Bliss Returned : Blissfully Live Vegan and Vegan Guidelines For A Healthier Lifestyle..

Food is an important part of health but we must be clear that it is only a part.  A holistic approach to health is required, taking other factors such as water, air, exercise, emotions, and mental state into consideration. What we eat significantly affects our physical, mental, emotional and spiritual well being. We all have different body types, ethnic backgrounds, medical histories, stress levels, caloric needs and physiological responses to food; therefore, no one philosophy is right for everyone.

 

 

 

Nutritional Benefits

Here are some  Blissfully Live Vegan and Vegan Guidelines  to consider for a healthier lifestyle full of fruits and vegetables.

1. Avoid processed “junk” foods including fast food, packaged foods, high fat foods this first week and frankly the longer you can limit them in your diet, the better you will feel.

2. Choose as many local, seasonal, organic foods as possible. Begin by adding whole fruits and vegetables into your diet. Start with soups, smoothies and salads. They are fun meal choices that help you integrate more fruits and vegetables into your diet.

3. Eat smaller amounts more often. Eating just enough to nourish yourself without going beyond what is comfortable is at the heart of being gentle to your body.

What counts as a serving for fruits & veggies?

  • 1 cup leafy greens, berries or melon chunks
  • 1/2 cup cut or cooked fruits and vegetables (broccoli, carrots, pineapple…)
  • 1 medium piece of fruit or vegetable (apple, plum, peach, orange)
  • 6 ounces natural, fresh 100% fruit/vegetable juice
  • 1/4 cup dried fruit (sulfur free)

4. Consider how you prepare your food so you get the most out of them (and we don’t mean the most calories, we mean the most nutrients). Obviously, your deep frying days are over. Bake, broil, grill, roast and steam your food. Stir frying is acceptable as well with a small amount of oil.

 

5. Eat a rainbow every day. Many of the health benefits of micronutrients are concentrated in the pigment of fruits and vegetables. Essentially the properties that give each fruit or veggie its rich color are the same elements that help protect our immune systems and keep our bodies strong. Each color family is rich in unique and important micronutrients. The American Cancer Society recommends choosing at least one representative from each color family per day. We like to say: “It’s good practice to eat a rainbow every day.” All fruits and veggies are good for different reasons. Don’t be afraid to take chances, to try new combinations and to customize the fruits and vegetables you mix and match.

Red
tomato, watermelon, red pepper, beets, strawberries, raspberries, cherries, grapefruit, pomegranate, apple, guava, red onion, Japanese persimmon
Orange/Yellow
orange, sweet potato, mango, winter squash, papaya, carrots, orange peppers, tangerine/Clementine, nectarine, peach, apricot, Asian pear, Japanese squash
Dark Green
spinach, kale, swish chard, mustard or collard greens, avocado, asparagus, artichoke, bok choy, green cabbage, Chinese cabbage, Brussels sprouts, broccoli, green pepper, watercress, kiwi, apples, avocado, cilantro, basil, parsley, mint
Blue/Purple
blueberries, eggplant, concord grapes, purple cabbage, blackberries, plums
White
garlic, cauliflower, onions, ginger, Japanese radishes/Daikon, burdock root, Shiitake, Maiitake mushrooms, Jicama

6. Think about protein in a new way.  Protein is essential for a healthy immune system, building and maintaining lean body mass, regulating the speed of digestion, and overall energy levels. As Americans, we eat lots and lots of animal proteins like meat, poultry and pork. The typical American plate is 50% animal protein, 25% overcooked vegetable and 25% starch like white potatoes. Health advocates recommend reshaping our plates for balanced, healthy eating. Recreate your plate by shifting to 50% plant foods like vegetables or some fruit, 25% lean protein and 25% whole grain.

Examples of the Plant Proteins You Should Be Eating:

  • Beans & Legumes (lentils, split peas, black beans, garbanzo beans, hummus, kidney beans)
  • Nuts & Seeds (walnuts, almonds, pumpkin seeds)
  • Natural Nut Butters (almond, peanut)
  • Soy Foods (edamame, tofu, soy milk)

The Animal Proteins You Should Be Eating:

  • Organic, cage free Poultry
  • Grass Fed lean beef (bison, ostrich, buffalo)
  • Organic eggs
  • Wild caught fish
  • Organic dairy products

Before you can truly embrace a Blissfully Live Vegan and Vegan Lifestyle  in fruit and vegetables, it is important to understand the benefits these foods are literally bringing to the table. Here are some quick facts you didn’t know about everything – from Apples to Turmeric.

  • Apples contain antioxidants that help protect “good” HDL cholesterol levels in the blood.
  • Avocados are densely packed with anti-inflammatory, healthy fats. Well-known for its vitamin E content, an important antioxidant.
  • Beets are potent antioxidants with liver-protective properties.
  • Blueberries and blackberries are rich in anthocyanins—these phytonutrients have power. They can reduce inflammation, increase detoxifying enzymes in the liver, and stop cancers from creating their own lifeline-blood supply.
  • Cabbage is a cruciferous vegetable that promotes natural detoxification in the liver. It is high in sulfur and iodine.
  • Carrots are the richest plant source of vitamin A, good source of potassium.
  • Celery is high in organic sodium, magnesium, and iron. Magnesium is important for the breakdown of carbohydrates, proteins, and fats into energy; for muscle relaxation and the prevention of cramps; and for nerve conduction and preventing tooth decay.
  • Cilantro provides a rich source of carotenoids.
  • Cinnamon has been shown to help keep blood sugar in check.
  • Cucumbers contain potassium and phytosterols, which help lower blood cholesterol levels.
  • Fennel’s active ingredient, anethole, blocks inflammation in the body and can stop cancer cells from multiplying.
  • Ginger root reduces nausea, pain and inflammation, and provides heartburn relief. It also aids digestion.
  • Grapefruits provide a rich source of vitamin C, and are a good source of lycopene (a carotene with prostate cancer-protective properties).
  • Kale is an especially nutrient-dense vegetable with many potent micronutrients. Rich and abundant in calcium, lutein, iron, and vitamins A, C, and K, kale has seven times the beta-carotene of broccoli and ten times more lutein, another potent carotene. Kale is part of the cruciferous vegetable family, making it a good source of the phytonutrient indole-3-carbinol. Research shows I3C has many anti-cancer actions, such as promoting estrogen ratios in the blood that are weak, but needed to discourage breast cancer tumor growth. Crucifers are also potent detoxifiers.
  • Kiwis offer twice the vitamin C of an orange per serving. They are a good source of vitamin E (a potent antioxidant) and potassium.
  • Lemons contain natural anti-nausea and overall digestive-aid properties.
  • Mint is rich in plant-based omega-3 fats – an important nutrient for healthy hair, skin, and nails that has powerful anti-inflammatory activity. Omega-3s may also protect against the development of heart disease and certain types of cancers.
  • Parsley is a good source of folic acid, which may help lower the risk of heart disease and certain types of cancers. It also promotes fresh breath.
  • Pineapples are high in the enzyme bromelain, an anti-inflammatory.
  • Spinach is high in iron, vitamin C, and beta-carotene. The vitamin C and beta-carotene in spinach are antioxidants, and may help to protect cells from the damaging effects of free radicals. Most dark green leafy veggies are rich in lutein – a phytonutrient shown to help delay age-related macular degeneration of the eyes.
  • Sweet potatoes (and carrots for that matter) are rich in – a phytonutrient responsible for giving these veggies their rich orange color. Zeaxanthin has anti-cancer activity: it helps encourage cancer cells to commit suicide (apoptosis), and helps prevent tumors from being able to create their own blood supply (anti-angiogenesis).
  • Swiss chard tastes sweeter in juices than spinach. It is rich in vitamin C, potassium, and magnesium. Foods rich in potassium have been shown to lower blood pressure and heart disease risk.
  • Tomatoes are rich in lycopene – a member of the carotene family famous for its potential to prevent prostate cancer.
  • Turmeric has been shown to have multiple forms of anti-cancer activity in prostate, ovarian, colon, uterine, and breast cancer cells. The active ingredient responsible, curcumin, is approximately 1,000 times more bioavailable (absorbable) when combined with black pepper.

Source: http://www.jointhereboot.com/index.php?option=com_zoo&view=item&layout=item&Itemid=742&lang=en

Sodium : Essential Organic Sodium Rich Foods

Sodium is consumed by the human body in form of sodium chloride. Sodium chloride is the chemical name for common salt. Sodium is a highly reactive, metallic and alkaline element. It is very essential for life, as it is present in the extra-cellular fluids in the body. This essential mineral is also found in bones and fluids around the cell. It is commonly found in saliva and enzymes. Sodium or ‘Na‘ is the predominant cation in the extra cellular fluid. It works along with potassium, which is another important cation present in the intracellular fluids.

Sodium contains naturally in many foods and is also added in the form of salt or other sodium-containing substances. It is an element that is soft and silvery white in appearance. Usually found inside as well as outside the body, in combination with other elements, it is consumed in the form of sodium chloride.

Sodium is highly reactive, alkaline, metallic and malleable in nature and is essential for regulation of blood and body fluids. Aside from that, transmission of nerve impulses, heart activity, and certain metabolic functions in the human body also require the presence of this particular element. Plants are the only living beings that do not require sodium for their survival.

Benefits of Sodium

  •  Sodium helps in maintenance of water balance of the body. It helps in pumping water in the cells and regulating the excess cellular fluid in the body.
  •  Sunstroke or heat exhaustion can be addressed, by consuming food rich in sodium, as they immediately replace the loss of essential electrolytes such as salt and water.
  • Right intake of sodium enhances brain activity and keeps the mind sharp. Remember, human brain is extremely sensitive to changing sodium levels in the body.
  • Muscle cramps can be avoided by taking foods rich in sodium. Usually in hot season or summer, due to electrolyte imbalance and dehydration, while water keeps the body hydrated, sodium restores the amount of electrolyte loss.
  •  For glossy and healthy skin, sodium will help you keep the skin youthful and glowing, which is why it is an important hydrating product of almost all anti-aging creams.
  • Sodium helps in the absorption of glucose by cells for smooth transportation of nutrients in body cell membranes.
  • Sodium plays a crucial role in maintaining healthy functioning of the heart. Apart from upholding the contraction of the heart, it also maintains the blood pressure levels of the human body.
  • Excess of carbon dioxide in the body is not beneficial for healthy living. Sodium helps in removing excess amount of toxic carbon dioxide accumulated in the body.
  • Another important benefit of sodium is that it balances the osmotic pressure in the human body, by regulating the fluid in body cells.
  • Sodium helps in balancing positively charged and negatively charged ions, as it shares an association with chlorides and bicarbonates, which help in maintaining a sound balance between the two types.
  • Health Concern: Sodium is one substance most people get too much of. While it is possible to be deficient in sodium, such deficiencies are incredibly rare, and for most people the problem is too much sodium.
  • The most serious and well-documented effects of excess sodium in the diet are high blood pressure and heart disease. Anyone who is prone to heart disease or high blood pressure should use caution when eating sodium rich foods.
  • Sodium deficiency is quite rare, due to the high levels of sodium in the modern diet. However, symptoms of a sodium deficient diet can include nausea, vomiting, diarrhea, sweating, and muscle weakness.

List of Sodium Rich Foods

Amaranth

Amaranth leaves

Artichoke

Beet Greens

Beets

Broccoli

Black-eyed beans

Bok Choy

Brussels Sprouts

Celeriac

Celery

Chick peas

Coconut

Fennel

Garbanzo beans

Kale

Kelp / Sea vegetables

Legumes

Olives

passion-fruit

Pulses

Pumpkin Seeds

Quinoa

Sauerkraut

Spaghetti squash

Spelt

Spirulina

Sweet Potatoes

Spinach

Swiss Chard

Wakam

Winged Beans

Sodium occurs naturally in almost all fresh, whole fruits,  all fresh, whole vegetables, seeds, nuts , grains and legumes but those about have the highest amount

TV Dinner with turkey and stuffing

Health Concern: Sodium is one substance most people get too much of. While it is possible to be deficient in sodium, such deficiencies are incredibly rare, and for most people the problem is too much sodium.

The most serious and well-documented effects of excess sodium in the diet are high blood pressure and heart disease. Anyone who is prone to heart disease or high blood pressure should use caution when eating sodium rich foods.

Sauce packets on a Chinese menu

Foodstuffs that contain baking soda or baking powder as an active ingredient (sodium containing compounds) also are categorized under foods high in sodium content. Canned and frozen meats such as chicken, ham, tuna or salmon are not a good for those wanting to restrict their sodium intake. Canned meats, are highly processed. As a result, these foods tend to be high in sodium content. A sodium containing solution is often injected into canned foods to enhance taste. Even processed cheese, salty meats, snacks and smoked fish also come in the list of foods high in sodium. Snacks such as peanuts and popcorn are considered to be a rich source of sodium. Dried foods such as pastas and macaroni have high levels of sodium. Grain based foods such as biscuits and crackers also belong to the group of foods high in sodium. Eating of breads, breakfast cereals and pastries can also contribute to a high sodium intake.

Uncooked ramen noodles and flavor packets

Sodium deficiency is quite rare, due to the high levels of sodium in the modern diet. However, symptoms of a sodium deficient diet can include nausea, vomiting, diarrhea, sweating, and muscle weakness.

Treatment of Sodium Deficiency
Sodium deficiency treatment includes intravenous saline, water restriction and administration of diuretics. The person suffering from sodium deficiency is monitored, as rapid stabilization may lead to heart failure. Sodium deficiency is commonly seen in marathon runners or distance athletes. As they keep drinking water while running, their body level of fluids increase leading to dilution of sodium. This condition is also called water intoxication. Thus, they are advised to drink sports drinks, sports gels or other electrolyte replacement supplements.

Fruits and Vegetables That Are Low in Sodium

Daily Requirement of Sodium
According to the National Academy of Sciences, the estimated minimum requirement of sodium for healthy persons ranges from 120mg/day for infants to 500 mg/day for adults and children over the age of 10 years. Sodium deficiency is very rare and the minimum intake of sodium chloride or NaCl is 5-10 grams. An average person consumes 8-10 grams of NaCl or even more.

Therefore, sodium deficiency is a rare disease that affects a person in extreme cases or conditions only. One should follow a healthy diet and consume healthy foods and healthy drinks to avoid any form of deficiency related illnesses.

Seasonal Eating : What Foods To Enjoy This Winter.

You adjust your wardrobe with the seasons — your diet should be no different, especially because adjusting your diet in this way can benefit your body’s health. As seasonal shifts affect your body, the foods you eat can help you accommodate — or counteract — the changes.

As the weather turns cold, our activity levels tend to drop off and we burn fewer calories. That can lead to weight gain. Extra weight and other winter-related factors, such as declines in levels of vitamin D (the sunshine vitamin), have been associated with increases in blood pressure and cholesterol. Researchers have also noticed that in the cold months, our brains produce less serotonin, a “feel-good” chemical. This may be one reason we often feel so  depressed in winter and try to cheer up by eating cookies and other high-carbohydrate snacks. Your body knows what it needs (even if your brain doesn’t always make the best choices): As it happens, carbohydrates trigger serotonin production.

Your winter challenge: Eat healthful carbs, such as sweet potatoes and whole-grain pasta, to help your blood pressure, cholesterol and mood. Just stick with smart portions that won’t break the calorie bank.

Fix it with food: Potatoes, in season in the winter, are loaded with two blood pressure–lowering compounds: the mineral potassium and chemicals called kukoamines. Just remember that one serving of potato shouldn’t resemble a football — it’s around the size of a computer mouse. And stay away from frying or mounds of butter and sour cream. For healthful oven frites, cut a medium potato (try it with a sweet potato for extra health benefits) into thin wedges, drizzle with olive oil and a pinch of salt and roast until golden brown. Another serotonin-boosting choice: winter squash, such as butternut and acorn. It gives you a good carb fix along with a shot of potassium, which boots energy and protects the heart. For a quick meal, poke holes in a medium squash and bake until soft; cut in half and scoop out seeds. Fill with your favorite greens, such as baby spinach (they’ll wilt from the heat), and sprinkle with a handful of walnuts.

WHY eat the seasons?

There are a number of good reasons to eat more local, seasonal food:

  • to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat
  • to avoid paying a premium for food that is scarcer or has travelled a long way
  • to support the local economy
  • to reconnect with nature’s cycles and the passing of time

but, most importantly, because

  • seasonal food is fresher and so tends to be tastier and more nutritious

Enjoying the Season’s Freshest Foods

In any other season, this would be as simple as making a trip to your local farmer’s market to stock up on the essentials. But many farmers’ markets close down for the winter. In this season of scarcity, you’ll probably need to call around to find a local farm that sells produce throughout the cold months.  Check out www.FoodRoutes.org for a list of farms near you.

Once you find a source and make over your pantry for winter, all that’s left is stirring and savoring. Availability will vary from region to region, but here’s a general list of foods that make winter their season, along with tips on how to incorporate these ingredients into your meals.

Winter Vegetables

  • Beets.  are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached.
  • Cauliflower. May be grown, harvested, and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter and into early spring.
  • Kale. This hearty green is a rich source of minerals (including calcium), and although it is available year-round, it actually tastes the sweetest in the winter. To eat, wash leaves thoroughly and tear them into small pieces—discarding the touch stem. Place in a steamer and steam until tender (five minutes). Sauté in garlic butter or olive oil; sprinkle with soy sauce; or toss right into a hot bowl of soup to boost its nutritional content.
  • Leeks. A mild-flavored member of the onion family—and essential ingredient in potato-leek soup—this winter vegetable adds delicious flavor to many recipes. Try them in your favorite winter stew.
  • Radicchio. A type of bitter lettuce, radicchio can be grilled or used in salads.
  • Radishes. Most commonly used in green salads and vegetable trays, this spicy root vegetable can also be cooked as a side dish. Thinly slice radishes and steam them until tender. Then sauté steamed radishes in butter with a few cloves of garlic, a squeeze of fresh lemon juice, and a sprinkle of dried dill weed.
  • Rutabaga. Another root vegetable, try mashed rutabagas instead of mashed potatoes.
  • Turnips. These spicy root vegetables can be braised, sautéed, pickled, sun-dried, or roasted. As a rule, smaller turnips are usually tastier than large ones

Depending on your region, these citrus fruits may be abundant at this time of the year. If so, enjoy them for the rest of us! While they’re fabulous straight out of the peel, there are some creative alternatives for enjoying these vitamin-rich fruits.

  • Grapefruit. Try an orange-grapefruit-pomegranate compote for a healthy desert.
  • Lemons. Whip up a batch of lemon bars.
  • Oranges. How about some freshly-squeezed orange juice to start your day? Also try adding orange zest to some of your favorite baked goods, like muffins and sweet breads.
  • Tangerines. Toss a peeled tangerine into a blender along with frozen banana chunks and some orange juice for a smoothie
  • Chestnuts. Unless you live near a chestnut grove, you’ll be hard-pressed to find these nuts locally. But December is their season, so here are a few options for preparing these holiday treats. After slicing a slit into their smooth shell, they may be boiled (for 15-30 minutes) or roasted (baked for 15-20 minutes at 400 degrees Fahrenheit, stirring occasionally). Eat them plain or incorporated into a recipe. Boil for 15-30 minutes, and then peel.

Here’s our guide to winter’s bounty.

Look for the winter fruits and vegetables below at farmers markets and in produce departments for the best flavor (and greatest value) in season. Specific crops and harvest dates will depend on your region’s climate and most of these are only available locally in temperate regions

Vegetables

Artichokes
Avocado
Bok Choy
Broccoli
Broccoli Rabe
Brussels Sprouts
Cabbage
Cauliflower
Celery Root
Chestnuts
Jerusalem Artichokes
Kale
Lettuce
Parsnips
Radishes
Rhubarb
Rutabaga
Salsify
Snow Peas
Squash (Winter)
Sweet Potatoes
Turnips (White)
Watercress

Fruits
Bananas
Blood Oranges
Clementines
Cranberries
Grapes (Red)
Grapefruits
Kiwi

Kumquat
Oranges
Passion Fruit
Pears
Persimmons
Pomegranates
Pummelo

Rhubarb
Satsuma Oranges
Tangelo
Tangerine
Ugli Fruit


Seasonal Foods: Why It is important to Eat Seasonally..

Eating foods when nature produces them is what people the world over have done naturally through most of history, before mega-supermarkets dotted the landscape and processed foods became ubiquitous. Seasonal eating is also a cornerstone of several ancient and holistic medical traditions, which view it as integral to good health and emotional balance.

For most of us, eating seasonally is a foreign concept. Many people don’t even know that foods have a season, let alone what foods are in season at any given time of year. In the US, we enjoy practically unlimited access to any food at any time of the year, but not without consequences.

Seasonal eating means two things, really: building meals around foods that have just been harvested at their peak and adjusting your diet to meet the particular health challenges of winter, spring, summer and fall. While it may seem like a luxury to have any food we want, anytime we want it, eating foods in season offers many benefits.

For starters, it connects us to the calendar and often to one another, reminding us of simple joys — apple picking on a clear autumn day, slicing a juicy red tomato in the heat of summer, celebrating winter holidays with belly-warming fare. Secondly, produce picked and eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances. Flavor suffers, nutrient levels decline, and environmental impact soars with each mile a food must travel to reach its ultimate destination.

Eating seasonally often means eating locally grown foods, so it’s good for the environment too: It supports small and midsize local farmers, cuts down on pollution from shipping and trucking food and reduces your carbon footprint. And if all that’s not enough to get you to make some simple switches in your diet, consider this: In-season foods save you money.

So why settle for “so-so” when you can savor the sensational? Consider the benefits of eating foods at the peak of their season.  Seasonal foods…

  • serve up the most flavor.
  • pack the biggest nutritional punch.
  • boost your budget.
  • are tied to the special days and seasons of our lives: sweet, luscious watermelon paired with the memory of fireflies and fireworks; fragrant hearty soups that temper winter’s chill; sweet young vegetables that accompany spring’s first warm day.

As consumers today, we’re very lucky in some respects. The crisscross networks of our global village provide things our ancestors could only dream about, such as oranges in December. On the other hand, as we shed our rural roots, we tend to lose sight of the seasonal rhythm of life, relying heavily on processed foods and a worldwide distribution system that makes our grocery shelves look pretty much the same year-round. The out-of-season produce we buy has often traversed 1,000 miles or more by the time it reaches our kitchens—with a corresponding loss of flavor and nutrition and an increase in wax coatings, chemical ripening agents, and other preservatives.

But locally-grown seasonal foods often harmonize with our nutritional needs. For example, the beta carotene in the orange pigment of pumpkins and other squash will help bolster your immune system just in time to help ward off winter colds. And the oils of nuts—fats in their purest form—will provide nutrient-rich calories that help keep you warm as the temperature drops.

In fact, recent research shows that eating seasonally may have major health implications. A British study in 1997 found significant differences in the nutritional contents of pasteurized milk in summer as opposed to winter: iodine was higher in the winter, while beta-carotene (an antioxidant and immune system booster that helps the body create vitamin A) was higher in the summer. Similarly, a Japanese study found a three-fold difference in the vitamin C content of spinach harvested in summer versus that harvested in winter.

In practical terms, this means that you’ll get the most nutrition—not to mention the most affordable enjoyment—by eating seasonally. Although the exact season for specific items varies from region to region (you’ll almost certainly get that big beefsteak tomato much earlier in Georgia than in Ohio), follow these basic guidelines for optimal nutrition and taste:

  • In spring, pick the new growth of the season: tender leafy vegetables such as spinach, Romaine or leaf lettuces, Swiss chard, and early peas, as well as fresh herbs such as basil, parsley, and dill.
  • For summer, try lighter produce, with fruits  such as strawberries, pears, apples, and plums, and vegetables such as summer squash, broccoli, corn, and cauliflower. You can also incorporate other summer-type herbs, such as mint or cilantro.
  • During fall, choose hearty harvest foods, including sweet potatoes, carrots, onions, and garlic. When cooking, emphasize “warmer” spices and seasonings such as peppercorns, ginger, and mustard seeds.
  • In winter, also pick hearty foods. Keep in mind the principle that foods which take longer to grow are generally more sustaining than foods that grow quickly. In this category are most root vegetables, including carrots, potatoes, onions and garlic, as well as eggs, corn, and nuts.

As you choose the best foods of the season, remember that the healthiest and most enjoyable diet involves diversity. Although you may have to compromise sometimes due to convenience and time constraints, try as much as possible to make food shopping and cooking an adventure, something you can enjoy or share with family members. Try these tips to enhance the journey:

  • Focus on the fresh, minimizing the use of prepared foods as much as possible. When you must use prepared foods, make an effort to embellish them with one or more fresh ingredients.
  • Pick a new produce item to try every week, whether the neglected rutabaga or the tropical mango.
  • Cook at least one new dish each week, and look for recipes that will help you get acquainted with new ingredients. You can subscribe to a food magazine, plug in keywords on the Internet, or even swap new recipes with friends. Since food writers generally base their topics and menus on the foods of the season, take advantage of their offerings to reward yourself with wholesome, tasty meals.
  • Experiment with regional or ethnic dishes. Most regional cuisines, developed in horse-and-buggy times, used local ingredients close by. Exploring new foods will keep mealtime both interesting and healthy.
  • Don’t forget to take advantage of the useful food information your grocer provides. Whether you consult those little description cards that hang above specific fruits and veggies, or hold a friendly discussion with the produce manager on how to peel the leaves of an artichoke, you’ll find a wealth of ideas about preparing food.

Let the backdrop of the seasons be your guide to happy and healthy eating—you’ll find that Mother Nature does indeed know best!

Heal Thyself

 

Transform, Relax, Rejuvenate!

 

Breathing deeper, eating healthier, drinking more water and just plain out doing whatever it takes to balance us out in our mind, body and energy field is an important task we should do to manifest more efficiently.

 

Personal healing for one person that may mean adding a new routine to their life, like choosing to do yoga 3 days a week. But for another it may mean completely easing back from running 6 miles a day to regain equilibrium in their body.

 

English: All Solutions By Yogi Tamby Chuckrava...

Some examples of healthy lifestyle transitions are: biking, roller blading, walking, reading, yoga (all types), writing, deep breathing, crocheting, knitting, mediation, healthy eating, getting the right amount of vitamins and minerals to name a few.

 

What do these things have to do with the law of attraction? They have everything to do with it, you have to feel good to keep attracting right? So it is important to identify ways which you can stay feeling radiant and flowing so that you can reap the full benefits all the time.

Yoga Class at a Gym Category:Gyms_and_Health_Clubs