“We are now entering the era of energy medicine. Everything in the Universe has a frequency and all you have to do is to change a frequency or create an opposite frequency. That’s how easy it is to change anything in the world, whether that’s emotional issues or whatever that is. This is huge. This is the biggest thing that we have ever come across.”
I used to be a die-hard store bought protein powder connoisseur. But it can be expensive and you really don’t know who processed it or where it was processed. So I just make my own delicious protein shakes! This one has hemp seeds, pumpkin seeds grounded into powder, walnuts, no strain homemade almond milk, unsalted unsweetened sunflower butter, a date, and cacao. I’m at the age where I have to keep my metabolism in check and this protein dense shake helps me. You’ll never hear me say I’m too old to do this or that. Off to the trails with Ginger and Zen! Breathe with the flow of life…
I made this raw Pad Thai and it was So good! My mouth was watering from all of the flavors. I played around with it to suit my taste buds. It was one of those recipes that I didn’t think was going to be so delicious. My body was pleased with the outcome. How did you feed your body today? Leave a comment and share your Health Warrior skills!
Raw Vegetable Pad Thai
1large green zucchini
1large yellow zucchini
¼cupraw almond butter(60g)
1.5tbspsoy sauce or tamari
1tbspred pepper flakes
Prepare the spicy sauce. Add the raw almond butter, Nama Shoyu, lime juice, ginger, garlic, dates, red pepper flakes to the blender and mix until smooth. Keep adding more water to thin the sauce if it is too thick. I omitted the Nama Shoyu.
To make the vegetable noodles: spiralize the zucchinis and carrot with a spiralizer or cut them into thin ribbons using a vegetable peeler. Slice the cabbage into strips with a chef’s knife. Add the veggie noodles to a large bowl and top with bean sprouts. I used kelp noodles instead.
Pour the spicy sauce over the vegetable noodles, or in my version, kelp noodles, and toss.
Sprinkle thinly sliced green onion and crushed cashews over the pad thai to garnish.
A few throwback pictures of me doing what I do best-sharing knowledge. Teaching is a part of my fiber and I love sharing healthy knowledge with everybody, especially the younger generations. It’s my mission to enlighten as many as possible about using nutrient-dense food as medicine. I don’t know it all but what I do know I am going to share!
Juicing is one of the best ways to easily assimilate whole fruits and vegetables. When juicing, 90% of the nutrients and minerals are taken to the cells of the body within 15 minutes. This allows your body to use less energy required for digestion and allows the liver to detoxify or cleanse as the body takes rest, which helps to enhance your body’s natural detoxification system.
It is also a natural beauty enhancer from the inside out. Everything lies in the gut and when you drink nutrient-dense fresh pressed juice, your body is cleansed, detoxified, and beautified. The chlorophyll that is found only in plants has a special structure that encourages the body’s ability to produce hemoglobin, which aids the delivery of rich oxygen to your cells. When your body is filled with rich oxygen, it shows! Health Warriors juice up!
Pickled Burdock root is not only delicious but bursting with nutrients! This root is known to detox the blood, defends your body from diabetes, heals skin issues from acne to psoriasis, combats cancer and it gives your hormones a natural boost. I could go on and on about this root!
I plan on pickling more this growing season. I went to an Asian grocery store to find these, but I am going to grow my own. The recipe is so simple(see below). I kept mine raw but you can also cook them before pickling. You can eat them alone or add them to some greens as a salad. The pickling process creates probiotics, which is an added healthy bonus. Have you tried pickled Burdock root?
8oz peeled burdock root, sliced into 1/4 in coins or like pickles
2 cups of water
1 teaspoon Pink Himalayan salt
1/4 cup Apple Cider vinegar
Aromatics, like garlic, herbs, etc
Place the sliced and peeled burdock in a pot with the water and salt.
Bring the mixture to a boil, then turn the heat down and simmer with a cover on to prevent water from evaporating for about 15-20 minutes, until the burdock root has the texture of a cooked artichoke, soft and yielding, it will still have a slightly firm texture, it’s ok.
Add the vinegar to the burdock when it is cooked through, cover with wax paper, sealed with a mason jar ring(see my picture), and let sit in the refrigerator for 2 weeks.