Good morning!!!! No filter needed on this gorgeous plate of health. On the plate: strawberries, blueberries, raspberries, blackberries, plums, and nectarines. In the bowl: almonds, walnuts, pumpkin seeds, cacao nibs, Brazil nuts, and RAWnola (recipe courtesy of @rawandfree
). All fresh, organic, and raw.
Check out the new Amazon best seller by celebrity nutritionist and Alkaline Diet Expert, Dr. Daryl Gioffre -
Here’s what our favorite health gurus are saying about it...
“Get Off Your Acid is a must read in today’s toxic world. My mission in life is spreading the truth about cancer so people can live healthy, cancer-free lives. And this is personal. Both Dr. Daryl and I lost our fathers to cancer. Everyone today suffers from this epidemic in one way or another. So knowing what causes cancer, and what prevents it, could save you or someone you love. This book empowers you to live your best life and truly prevent all chronic disease, including cancer, with smart choices.”
—Ty Bollinger, The Truth About Cancer
“Food can either be a destructive force that leads to epidemic illness and degradation, or it can be a powerful tool that will vastly lower rates of chronic illness and improve the lives of people everywhere. Get Off Your Acid will help you to make wise choices, so that the food you eat can help propel you toward the health you deserve. Read it and put it into action. You’ll be reaping the benefits for the rest of your life.”
—Ocean Robbins, CEO, Food Revolution Network
#thetruthaboutcancer #foodrevolutionsummit #getoffyouracid #drdarylgioffre #alkamind #alkaminddiet #instahealth #instahealthy #inflammation #alkaline #alkalinediet #ketogenicdiet #keto #ketodiet #alkalinewater #alkalinefoods #vegan #plantbased #plantbaseddiet #oceanrobbins #tybollinger #foodrevolutionnetwork
Do you filter your drinking water? What about your shower and bath water? We filter it all, including the water we give to the pets. Given how vital the microbiome is to health, I'm not surprised that cancer risk from consuming chlorine is so high.
. Photo shared from #foodrevolutionnetwork
Here's what we do:
1. Drinking water - boil in a glass kettle, then filter through a countertop carbon filter that removes chlorine, chloramines, fluoride, VOC, pathogenic bacteria, metals, sediment, cysts, nitrate, arsenic and glyphosate. #southerncrosspottery
2. Shower - we have a vitamin c filter in the shower head, which removes chlorine, chloramine and heavy metals. #sonakivitaminshower
3. Bath - we add a tsp of vitamin c and 2 tbs bentonite clay to the bath. These absorb chlorine, chloramine and heavy metals.
Homemade Chana Masala and Roti for lunch today! Yummers 😋
Recipes below 👇🌱🥙🌱
~ Chana Masala ~
1 Tbsp Olive Oil or 2 Tbsp Water for oil free
1/2 Large Onion, Chopped
1-2 Jalapeños or other small Chilis, small diced
3 Garlic Cloves, minced
1 Tbsp freshly grated Ginger Root
1 tsp Paprika
1 tsp Cumin
1/2 tsp Ground Coriander
1/2 tsp Garam Masala
1/2 tsp Chili Powder
1/2 tsp Salt
1/4 tsp Turmeric
1 14-oz can Diced Tomatoes
1/4 Cup Cilantro, chopped
1 Cup Vegetable Broth
4 Cups Cooked Chickpeas or 2 cans, drained and rinsed
2 Tbsp (about 1/2 of a large lemon) Lemon Juice
For Serving (all optional) -
Steamed Brown Rice or Quinoa or Cauliflower Rice
Vegan Sour Cream or Plain Yogurt
Heat large skillet over medium heat. Add oil or water. Add onions and sauté for a few minutes to soften. Add the jalapeño, garlic and ginger and sauté for another minute or two. Add the paprika, cumin, coriander, garam masala, chili powder, salt and turmeric and cook for another minute, until fragrant. Add the tomatoes and cilantro and cook for another few minutes, stirring frequently.
Stir in the broth and chickpeas, bring to a simmer, turn the heat to low and cover. Cook for 30 minutes. Turn off heat and stir in the lemon juice.
Serve over rice and sprinkle with freshly chopped cilantro and a dollop of sour cream or yogurt.
Serve with roti (Recipe👇)
~ Roti ~
2.5 Cups Whole Wheat Flour
3/4 tsp Salt
1 Cup Water
1Tbsp Butter, melted (optional)
Mix flour and salt together in a large bowl. Stir in water (use your hand to mix toward the end).
Turn out into a lightly floured surface. Knead the dough a few times. Cut dough into eight equal pieces. Roll each piece into a ball and then, using a floured rolling pin, roll dough out until very thin. Heat a cast iron or heavy skillet over medium-high heat. Cook one dough at a time, two to three minutes per side, pressing down as it cooks, which will help brown it and puff it up in spots. Check it frequently. It should get char marks in spots but you don't want it to burn.
Remove to a plate and, if using, brush lightly with butter before covering with a towel to keep warm. Repeat with remaining dough.
, otherwise known as Indian penicillin. Kitchari is a comforting stew known for its healing powers, made from #mung
beans, brown rice, and warming spices. I was inspired to make this when I attended a @forksoverknives @engine2diet
conference where I learned about it from @darshanas_kitchen.
This is my version. Make it this week to ward off sickness or just to warm you during any upcoming wintry weather. #ontheblog