Eat Well, Live Well
March is National Nutrition Month
Our bodies are amazing! They support us through life, through illness, through surgery, through stress, through day-to-day challenges – our bodies work hard to support us.
What I’d like you to ask yourself is: “How well am I supporting my body?”
With this in mind, I thought I would share some of my favorite homemade recipes with you to enjoy at breakfast, lunch, and dinner.
Eat Locally. Eat Fresh. Eat Seasonally. Eat Organic.
Breakfast – Good Morning Greens!
Ingredients: Celery, Cucumber, Ginger Root, Lemon, Flax Seeds, Cacao Nibs, Parsley, Cayenne Pepper
Lunch – en”WRAP”tured!
Ingredients: Ezekiel Sprouted Grain Tortilla, Mozzarella Veggie Shreds, Dijon Mustard or Hummus, Heirloom Tomatoes, Alfalfa Sprouts, Roasted Red Peppers, Avocado, Spinach, Scallions
Dinner – Souper-Douper Soups!
Ingredients: Giant White Beans, Onion, Tomato Paste, Tomato, Red Wine Vinegar, Salsa, Garlic, Ground Pepper, Cilantro, Flat-Leaf Parsley, Jalapeño, Cumin, Oregano
Organic vs. Conventional
Organic:
- Uses natural fertilizers, such as manure or compost, to feed soil and plants
- Uses beneficial insects and birds, mating disruption or traps to reduce pests and disease
- Rotate crops, till, hand weed, or mulch to manage weeds
- Give animals organic feed and allow them access to the outdoors
- Use preventive measures – such as rotational grazing, a balanced diet and clean housing to help minimize disease
Conventional:
- Apply chemical fertilizers to promote plant growth
- Spray insecticides to reduce pests and disease
- Use chemical herbicides to manage weeds
- Give animals antibiotics, growth hormones, and medications to prevent disease and spur growth
