Eat Well Even When You Don’t
Efficiency is my friend. So is healthful food. Combine them together, and you get my two favorite super foods to slip in to our meals. But then there are the times when I make mango lassi for my kids using canned mango puree, too …
Clearing Unhealthy Food
Every once in a while, we are stuck eating something unhealthy. In those situations, you might pull out a trick I learned from Donna Eden: Clearing your food. Just like we can clear our chakras, we can clear our food! Hover the palm of your hand a few inches away from your food, then make counter-clockwise circles until you sense you’ve done enough clearing [I seem to do about 6 circles], at which point you make 1-3 circles in the clockwise direction to strengthen again.
[Donna offered this suggestion to someone who was living behind a convenience store and eating garbage from the store. A year later, though his living circumstances remained the same, his health had improved dramatically.]
Dark Leafy Greens
My easy peasy way to make kale puree: I picked this up from a friend of mine who used pureed kale in burger and lamb patties regularly. Using lacinato kale, I hold the stem at the end/top of the leaf, pinch the sides of the leaf together, and rip the leafy parts off by pulling downward. You can use spinach or any other dark leafy green if you prefer. You can wilt the leaves first then puree them or mash them up or you can simply chop them to a fine chop using a food processor or perhaps a Blendtec. You can easily freeze it in jars or quart-size zip-closure bags [just flatten the kale inside the bag, push out all the air before sealing, and then you can pinch off as much as you want].
My easy peasy way to use kale puree: Kale puree [or even chopped kale] from one bunch of kale hides easily in marinara, fettucini alfredo, bean burritos, soups.
All bone broths are super foods. Chicken broth is mild and easy to use here and there and everywhere.
My easy peasy way to make chicken bone broth: I make mine using the carcass left over from a roasted chicken. Ideally, I’d make a mirepoix [onion, carrots, celery] first. However, on occasions, I have put the whole lot in together–a chopped onion, a chopped carrot or two, a couple of chopped celery stalks, a chicken carcass, covered with purified water.
Bring it to a boil, skim the scum off the top, and then turn it onto the lowest low of the lowest-burning burner you have on your stove. You should just barely be seeing a bubble come up in the middle of the pot. I simmer it all day, turn it off at bedtime, and then simmer it again the next day. Ten minutes before removing it, I add a bunch of washed parsley to give it a positive ionization.
My easy peasy way to use chicken broth: Of course, it’s easy to use chicken broth in soups of all sorts. The other easy way to use chicken broth is to give a nutritional boost to any grain, sauce, or de-glazing. I substitute anywhere from 1/2 to all of the water called for in a recipe with chicken broth–for rice, quinoa, couscous, etc., it’s fantastic.
Here’s wishing you great health, with lots of time left over for more love and connection.
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