Try it, You’ll like it. Authentic Tomatillo Sauce.

If you’re anything like me you love, love, love Mexican food.  It’s so simple yet so tasty.  It’s also quite easily prepared, most of the time. 🙂

Making your own homemade salsa verde is rewarding especially since it will take you about 20 minutes to prepare.  Fresh, organic ingredients are always the best way to go.

Ingredientstomatillo sauce.jpg

10-12 tomatillos, husked and quartered

1 small white onion, sliced

1-3 jalapeno pepper, diced

1/3 c. cilantro, chopped

1-2 limes, juiced

1tsp. sugar

pinch of salt

 

Directions

Put tomatillos, onion and jalapeno pepper into a saucepan. Cover with water and bring to a boil. Reduce heat to medium and cook for approximately 10 minutes or until tomatillos turn a dull green.

Remove from heat and drain any remaining water from pan.  Let cool for a few minutes.

Get blender or food processor and add tomatillo mixture along with sugar, salt lime juice, and cilantro. Blend until the desired consistency.

Get some yummy chips and enjoy your salsa.

Let us know if you try it in the comments section.

Here’s to your healthverde.jpg

Easy Egg Breakfast Tacos

One of the reasons that I’ve not yet gone Vegan is because I enjoy eggs.  Yep, I’ll have eggs 3 times a week for breakfast and as such, I look for new ways to spice up egg dishes.  These yummy egg breakfast tacos really hit the spot and are satisfying without feeling stuffed.

Did I mention how healthy they are for you?  Plus you can change the toppings to make even the finicky eaters in your home enjoy these breakfast tacos.

Ingredients

6 eggs (free range organic)

6 corn or flour tortillas

1 Avocado sliced

1 16oz. can of black beans (or your favorite)

1 cup Pico de Gallo salsa

1/4 c. cilantro

1 jalapeno pepper diced

2 green onions diced

1/2 c. shredded cheese

2 tbs. butter or olive oil

1 tsp. cumin

 

Directions

 

In a saucepan, whisk the eggs together.  Then add the green onion and diced jalapeno pepper.

Add the butter or oil to a medium heated frying pan.  When melted, add the egg mixture and

stir frequently until fully cooked.  Turn off the heat and top with half of the shredded cheese and

fold into cooked eggs.

In a small saucepan add drained beans with the cumin and a pinch of sea salt.  Heat for about 5

minutes till heated thru and blended.

Warm the tortillas, either in the microwave or on a heated pan on the stove.

Lay out the individual tortillas evenly divide the scrambled eggs, beans, cheese and remaining

cilantro onto each one.  Top with avocado slices and pico de gallo sauce.

 

Enjoy.  Here’s to your health.

 

 

No Diet – Weight Loss Tip #3

Out with the Lowball & in with the Highball (glassware)

I’m going old school terminology for a minute here, so hang with me.

There are so many sizes and shapes of stemware to choose from.  Most of us, however, go for stocking a ‘versatile’ glass size which is mid-high and mid-wide.  It’s a practical choice if we’re not setting a fancy table.

There are some interesting takes on glass size that I’m going to share with you.  Using a tall skinny glass has the same or less oz. than a short wide glass.    highball lowball glass

Now if you are drinking anything other than water, it’s best to go with the Highball glassware.  It will fool your eyes and your stomach into thinking you are drinking more fluid than you actually are.

If you are drinking a glass of water before a meal to fill up faster then reverse the size and drink your water out of the lowball glass.

Depending on your purpose and what beverage you are drinking will determine the best glass to use so we recommend having both in your kitchen cupboard.

Tiny changes don’t exist; they’re all big steps forward.

Remember don’t count calories; count nutritional content…

Here’s to your health.

 

 

Summer Salad – Creamy Coleslaw

If you’re anything like me and you love healthy food, give this recipe a try.

Firstly start off with fresh ripe ingredients.  We prefer organic and locally grown but that isn’t always an option depending on your location.  Just do what you can.

We like the sweetness without the sugar so try substituting with Stevia.

The fresh fennel can be substituted for fresh cilantro, basil, rosemary or dill for a unique flavor substitute.

 

Ingredients

1 pkg. shredded cabbage          1/4 c. diced apple                    2 tsp. fresh fennel               3/4 c. Mayonaise                                     1/4 c. sour cream                    1 tbs. Stevia                      1/2 tsp. ground mustard                        salt to taste

basilcilantrodillfennel

 

Directions

In a large mixing bowl pour the cabbage mix.

Dice (to your desired size) the apple.  Chop the fresh fennel.

In a small bowl mix Mayonaise, sour cream, and the stevia.  Fold in the rest of the ingredients and blend.  Mix into the cabbage in the large bowl and blend well.

You can finish off with a squeeze of lime or lemon.

Cover and refrigerate for a couple of hours till well chilled.

 

Let us know if you tried it and liked it…

Here’s to your health.

 

 

Avocado Toast with a twist

We all love avocado toast.  It’s a healthy way to start your day.  Here’s a splendid way to add even greater flavor and depth to your toast.  Beet hummus… Yep, It’s amazing.  Below is the quick and easy recipe.

1 Avocado   1 slice 12-grain bread   Beet hummus    Leafy greens   salt   lemon/lime slice

  1.   Cut the avocado in half & remove pit.  Slice flesh while still in its’ skin.
  2.   Spread beet hummus on one side of the bread.
  3.   Layer the leafy greens on top of the beet hummus.
  4.   Remove slices of avocado and fan out on top of the greens.
  5.   Add garnishments if desired.  Add a squeeze of lemon or lime and a pinch of salt to taste.

Enjoy your quick and healthy meal.  It’s a great way to start your day.  It also makes a great snack.

Here’s to your health.

 

Easy Black Bean Enchiladas

Staring our superfood black beans.  This easy dish can be put together without much effort and little prep time.  Oftentimes the needed ingredients are already in our kitchen.  The Verde sauce and bean filling can be enhanced with your favorite veggies or complimentary fruit.  Seasonal additions are the best.

vegan-black-bean-enchiladas

SERVINGS – 4
PREP & COOK TIME 40 min
CALORIES 445   FAT 24g   CARBOHYDRATES 143g PROTEIN 21g

INGREDIENTS
10 corn tortillas     1 can black beans     1 large can green enchilada sauce     1 avocado     8 oz shredded cheese         1 tsp cumin     1 jalapeno     Fresh cilantro        1 lime          1 garlic clove       2 tbsp olive oil      1/4 c. red onion    Salt & Pepper to taste

TOOLS
Baking dish                 Large non-stick skillet

INSTRUCTIONS

PREPARE THE FILLING

black beans

Drain and rinse the beans.  Mince the garlic clove.  Mince the jalapeno. Mince the red onion.  Place skillet over medium heat with olive oil.  Add the garlic, jalapeno, red onion, cumin and saute till onion is almost translucent (about 3 min).  Add drained black beans and simmer for 3 – 4 minutes. Remove from heat.

PREPARE THE TORTILLAS

corn tortillas

Place a moist paper towel around the tortillas and microwave for 30 sec. to steam them for easy folding.

Ready the enchilada sauce.

Blend the cilantro and lime juice into bean filling.  Take off of heat and let cool.  Mix in 1/2 the diced avocado.  Set 1/2 of cheese aside.

MAKING THE ENCHILADA’S

Preheat oven to 350`.  Add 1/2 cup of salsa verde to cover the bottom of baking dish.  Fill the tortilla with 1/4 c. bean filling and sprinkle with cheese. Roll up and place seam side down in the baking dish.  Repeat until dish is full.  Top enchiladas with the rest of the salsa verde and the remaining cheese. Bake for 10 min. or until golden brown.  Take out of the oven and garnish the top with cilantro and diced avocado. Add jalapeno if you like it hot.

You can get creative with toppings and fillings, so go crazy.

Enjoy these yummy enchiladas any time of the year and leave us a comment if you’ve tried them in your kitchen.

Here’s to your health.

 

Crispy Black Bean Tacos

Crispy Black Bean Tacos with Mango Avocado Salsa

Black bean tacos make the quintessential summer dish. In a departure from traditional crispy tacos, these tortillas are made without deep frying, so you’ll enjoy them with all of the crunch and none of the guilt. The meal is finished off with a light seasonal salsa, which combines yummy bites of avocado and the refreshing flavor of mango.

SERVINGS – 2
PREP & COOK TIME 40 min
CALORIES 920         FAT 41g         CARBOHYDRATES 150g         PROTEIN 27g

INGREDIENTS
1 avocado     3 garlic cloves     4 oz red cabbage     1 mango     1 can black beans     1/4 cup sour cream     Fresh cilantro     1 tsp cumin     1 lime     1/2 chili powder     2 tbsp + 2 tsp olive oil     1 jalapeno     corn tortillas     Salt to taste     * Allergens: Soy*

TOOLS
Blender                                      Large nonstick skillet

INSTRUCTIONS

1. Prepare the salsa

avocado mango salsaHalve the avocado, remove the pit, and dice the flesh.  Peel the mango and carefully slice the flesh off the seed.  Dice half the mango.  Chop half the cilantro.  Halve the lime.

In a medium bowl, combine the diced avocado, diced mango, chopped cilantro, and juice from half the lime. Add a pinch of salt and stir the mango avocado salsa to combine.

 

2. Blend the cilantro sauce
cilantro sauce
Trim, deseed, and halve the jalapeño.

In a blender, combine half the jalapeño, remaining mango, remaining cilantro, 1 clove garlic, juice from the remaining lime half, 1 tbsp olive oil, and 1 tbsp water.

Blend until smooth, taste, and season with salt.

 

3 Heat the beans
heated black beans
Drain and rinse the black beans. Mince the remaining 2 cloves garlic. Mince the remaining jalapeños. Place a large nonstick skillet over medium heat with 2 tsp olive oil. Add the minced garlic, minced jalapeño, and cumin and cook until fragrant, about 1 minute. Add the black beans, ½ cup water, and ¼ tsp salt. Mash half of the beans with the back of a fork and cook until the beans have thickened, about 2 to 3 minutes.

 
4 Crisp the tortillas
skillet tacos
Transfer the mashed black beans to a bowl. Rinse, dry, and return the skillet to medium-high heat with 1 tbsp olive oil. Add 3 corn tortillas in a single layer. Spoon 2 tbsp of the black beans onto half of each tortilla and fold in half. Cook until crispy, about 1 minute per side, then transfer to a plate. Repeat with the remaining tortillas. Sprinkle the crispy tortillas with a pinch of the chili powder and salt.

 
5 Build your tacos
black bean tacos
In a medium bowl, toss the red cabbage with half the cilantro sauce and a pinch of salt.

Open the tacos gently, and fill with red cabbage and mango avocado salsa.

Serve the crispy black bean tacos with the remaining cilantro sauce. Dollop with half the sour cream.

Enjoy these fresh summer tacos and you needn’t let anyone know they’re really good for you too.  Leave us a comment if you’ve tried these yummy tacos.

Here’s to your health.

 

Top 3 ways to Avoid GMO foods

1: Buy organic. National and state organic certification rules do not allow GMOs to be labeled “organic.”  When you buy organic, you buy food free not only of synthetic organicpesticides but also genetically modified ingredients.  If you ever compare an organic tomato to a non-organic you can visually tell the tremendous difference in the two pieces of fruit.  It’s really quite stunning.

 

2: Buy food certified as “Non-GMO Project Verified.”  The non-profit organization Non-GMO Project operates a detailed, voluntary certification process so that food producers can test and verify that, to the best of their knowledge, they have avoided using genetically modified ingredients in their products. The Non-GMO Project is the only organization offering independent verification for GMO products in the U.S. and Canada (Non-GMO Project 2014). Non-GMO Project Verified Logo

 

 

3:  Grow your own fruit and veggies.  The surefire way to make sure your food is healthy and free of pesticides is to grow your own.  It may not be practical for many but it can be a fun family project and the gardenchildren learn where their food comes from.  It is also satisfying to know that the yummy food on the dinner plate was a family effort.

 

Amazing Study: Mushrooms Reduce Breast Cancer by 64%

blog-featured_mushrooms-20180515Mushrooms for cancer? Mushrooms having stunning powers to help prevent and fight breast cancer and other types of cancer. See what types of mushrooms you should be eating including a delicious, plant-based recipe for mushroom soup.
The ancient Egyptians believed eating mushrooms brought long life.

 

While their scientific method was not entirely sound by modern standards, scientists today are investigating the medicinal properties of mushrooms and beginning to see fascinating results.

Researchers from the University of Western Australia in Perth conducted a study of 2,000 Chinese women. (About half had suffered from breast cancer.)

The scientists reviewed the women’s eating habits and factored out other variables that contribute to cancer, such as being overweight, lack of exercise, and smoking. And they came to a startling finding about mushrooms.

Women who consumed at least a third of an ounce of fresh mushrooms every day (about one mushroom per day) were 64% less likely to develop breast cancer.

In the study, dried mushrooms had a slightly less protective effect, reducing the risk by around half.

Even more impressive, women who combined eating mushrooms with regular consumption of green tea saw an even greater benefit — they reduced their breast cancer risk by an astounding 89%.

Why Do Mushrooms Fight Cancer?

Mushrooms are thought to protect against breast and other hormone-related cancers particularly because they inhibit an enzyme called aromatase, which produces estrogen.

Mushrooms are one of the very few foods that inhibit aromatase (pomegranate is another). And several varieties of mushrooms, including the commonly eaten white button and portobello mushrooms, have strong anti-aromatase activity.

But consumption of mushrooms protects against more than hormone-dependent cancers. Mushrooms also contain specialized lectins that recognize cancer cells and have been found to prevent cancer cells from growing and dividing.

Which Mushrooms Are Best to Prevent Cancer?

variety of mushrooms with chopsticks

Thousands of kinds of mushrooms exist, and our understanding of their cancer-fighting and health-promoting properties is growing rapidly — but it’s still in its infancy.

In addition to button mushrooms, white, crimini, shitake, oyster, portabella, maitake, turkey tail, and reishi mushrooms all contain bioactive compounds with the potential for potent anti-cancer activity.

These mushroom phytochemicals have anti-angiogenic, antiproliferative, and other anti-cancer effects, which have been studied so far in relation to stomach, colorectal, breast, and prostate cancers.

As it turns out, white button mushrooms or big white mushrooms (stuffing mushrooms) are best for breast cancer prevention. So eating white mushrooms daily can be a significant step you can take to avoid breast cancer.

How To Enjoy Mushrooms in Your Diet

Mushrooms bring special flavor and texture and are able to enhance a wide variety of dishes. They work well in combination with most food groups.

But they are best enjoyed cooked (never raw to avoid toxins), and as close to daily as possible. And of course, never pick wild mushrooms unless you are certain they are edible.

We hope that you have found this information and would love for you to share it with a few friends.

Have a wonderful day.

 

Originally published by Food Network Revolution 2016