Tag: Vegetables

We hear the message all the time: eat more vegetables. This information will inspire you to do just that.

Name – Kim F. Age – 31 Location – Clinton, IL Reboot – 10 Day, Quick Start Reboot Weight Loss – 28.6 lbs HOW DID YOU LEARN ABOUT REBOOT YOUR LIFE? My husband was at a softball game, I was at home bored and surfing Hulu and I decided to watch it. The next day my husband watched it and the moment the TV turned off he looked at me and said “we have to do this”. Which is what I was hoping would happen…So we did WHAT INSPIRED YOU TO DO A REBOOT? I had no energy, I was fat and I felt ugly from the inside. My husband and I own a business and we are constantly on ... Continue

Super foods are foods that are higher in nutrients per calorie than other foods and are blessed with scientifically proven health benefits. The list of “super foods” gets longer and more exotic every day – Peruvian maca maca fruit, Chinese hemp seeds, Tibetan gogi berries, acai and camu camu berries, amaranth and quinoa. These items can be expensive or hard to find. Meanwhile, there are many other easy to grow, easy to cook, easy to juice or to eat. Just plain raw fruits and vegetables that fully qualify as excellent super foods. Here are some of my favorites. 1) Sweet potatoes – It’s best to buy baby plants called “slips” online. There are over a 100 varieties with different tastes ... Continue

“I KNOW I CAN CONTINUE THIS JOURNEY UNTIL I REACH MY GOAL” Name – Tiffany M. Reboot – 10 Days of Juice, Followed by Plant-Based Diet I watched “Fat, Sick & Nearly Dead,” the next day I went out and bought a juicer and began my journey. After just three months, my life was already completely different. Before the Reboot, I ate approximately 30% vegetables and 70% dairy, meat, breads and sugar. I was very unhealthy. Now, I eat 90% vegetables, with some rice, beans and tofu. It all began with a ten day juice fast. That fast was one of the most challenging things I have ever done, but also the most rewarding. I felt the energy seeping back ... Continue

The easiest way to grow vegetables is to drive to the closest nursery and buy baby vegetable plants. It is not, however, the cheapest way. The most cost effective method for growing vegetables is to plant seeds directly into the ground. Once your soil has reached 60 degrees – or if you don’t own a soil thermometer – once your neighbors appear with seed packets in their gardens – it’s time to get sowing. But first, you need a plan. Remember, “Little Miss Mary, quite contrary, how does your garden grow?” If Mary’s garden didn’t have at least six to eight hours of direct sunlight daily, the answer would have to be: “Not so well.” “Location. Location. Location?” I say, ... Continue

Every year in March and April, I start an insane variety of herbs, fruits, flowers and vegetables from seed. To me, nothing is more miraculous, more mysterious or more gratifying. They say you reap what you sow. I disagree. I plant small unpalatable things that cost almost nothing and weigh no more than grains of sand or small buttons. And yet, what I harvest tastes better and is more nutritious than almost anything I could buy and saves me more than $1,000 a year at the grocery store. I buy mostly heirloom seeds – seeds from plants that have been passed down from generation to generation, and from plants whose seeds are not genetically modified or patented. A vegetable’s life ... Continue

Do you know the difference between a WHOLE food and a processed food? Don’t feel badly if you don’t. Most people are baffled by this concept. In fact, many folks I encounter believe they’re eating a diet mainly comprised of whole foods, when the majority of their food intake is indeed processed. For instance, did you know that bread is a processed food? Yes, the highly touted “staple” food group is processed due to it’s ingredients such as flour, salt and enriched nutrients. In fact, bread’s known to be one of the highest sources of sodium consumed in the American diet. Take a look at this processed vegan meal (A) compared to it’s essentially non-processed alternative (B): A. Frozen Boca ... Continue

There’s been a lot of press lately about the environmental impact of purchasing locally grown foods. Logically, buying locally grown fruits and vegetables would seem more environmentally conscious than purchasing a basket of strawberries from halfway across the world. According to journalist Stephen Dubner of Freakonomics Radio, and a handful of economists including Tyler Cowan, author of the new book, “An Economist Gets Lunch”, however, it’s not.  If this is, indeed, the case, what incentive do you have to continue to eat locally? I wrote a list of the top reasons why I eat locally to share with you here. Come and cook with us! Local food tastes better. Going to the farmers market is fun, and makes for a ... Continue

Ingredients 1 medium sweet potato, washed and peeled 1/2 cup coconut milk 1 small clove garlic, finely minced 1/4 teaspoon fresh ground black pepper 1/8 tsp ginger (or 1/4 tsp fresh mined) 1/8 tsp turmeric 1/8 tsp cilantro (Australian coriander) 1/8 tsp cumin   Directions Preheat oven to 450 degrees Wash and peel sweet potato. Pierce with fork. Bake sweet potato 45-60 minutes or until tender Remove skin and place into bowl Add coconut milk and spices Mash well and stir

Ingredients 2 Fennel Bulbs 6 Carrots 1 Tbsp Fresh Lemon Juice 1 Tbsp Red Wine Vinegar 2 Tbsp Olive Oil 1/2 cup Pitted Olives (Green or Kalamata) 1/2 cup Sliced Sundried Tomatoes Fresh Parsley or Cilantro (Australian Coriander)   Directions Use Mandoline to shred Fennel and Carrots (Thinly slice if you don’t have a mandoline). Place in large bowl. Mix all lemon juice, vinegar, oil and olives together and add to carrots & fennel. Add in Sundried Tomatoes and Parsley or Cilantro (Australian Coriander)