Live Long Naturally

I’ve recently discovered an excellent way to mildly flavor my water and cleanse and energize my body. Because I am going through “the change” (perimenopause), I’ve been adjusting my diet and heeding the advice of experts in the field. Not the advice of Western medicine, but instead the advice of Dieticians and female physicians. A male physician can only tell us so much, and yes their advice may be helpful, however I truly believe experiencing perimenopause gives us a little more credibility in treating it.

I found the following recipe in the book, Eating Wisely For Hormonal Balancing, by Sonia Gaemi. This recipe is used to help balance hormones, however, it helps cleanse the  body and liver as well, so it is safe for men and women. It is best to locate organic and/or wild crafted seeds when possible. If difficult to locate, try Middle Eastern, Chinese, or Indian food stores. See below for seed information.

SONIA’S SEEDS FORMULA

A) 1 1/4 cups khak shir seeds (also known as mugwort)

B) 1/4 cup basil seeds

C) 1/4 cup psyllium seeds

D) 1/4 cup flaxseeds

E) 1/4 cup black sesame seeds

Mix and store seeds in dry cool place – I store mine in dark glass in refrigerator.

Serving Size

4-6 tbsp in 2 cups water (or unsweetened cranberry juice or berry juice w/o artificial sweeteners) daily – seeds can be added to water bottle and sipped throughout day. Be sure to chew seeds well.

or…

eat 1 tbsp. at a time and wash down with 2 glasses of water

or…

take 2 tbsp. with every meal – can also be added to yogurt or pureed fruit and washed down with 2 glasses of water.

A). Khak shir/Mugwort – used for menstrual disorders, to cool body, cleanse liver, persistent vomiting, constipation, diarrhea, anxiety and depression. Do not use if pregnant or bleeding disorders.

B). Basil – used as an antiseptic, antiinflammatory, to treat ulcers, arthritis, renal disease, edema in joints, and temporary relief of coughs, anxiety, and flatulence.

C). Psyllium - encourages normal bowel movement, absorbs bowel toxins, soothes intestinal tract, helps normalize blood sugar, and lower food cholesterol absorption.

D). Flaxseeds – provides laxative effect, high in Omega 3’s and fiber, may help fight everything from heart disease, diabetes, to cancer.

E). Black Sesame Seeds – high in protein, rich in antioxidants, 60% more calcium than white sesame seeds, and rich in vitamins and minerals.

The author describes flax, khak shir, basil and psyllium as the crux of cleansing and energy. Fiber without the calories! The fiber in them binds with environmental toxins and the whole seed helps encourage new cell growth.

**NOTE: whole seeds are not recommended if you have diverticulitis. Ask an open-minded physician. If taken, let soak and chew thoroughly.

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Here a grain, there a grain, everywhere a grain grain! Actually, this high-protein grain is a seed. Whatever category it falls under, it packs a mighty nutritional punch! Legend has it that Incan armies used quinoa mixed with fat to make what they called “war balls.” I for one happen to love it for it’s protein content and taste. It’s higher in magnesium, calcium, potassium, copper, manganese, phosphorous and zinc than barley, corn and wheat. A great alternative to rice!

Note** this year I have decided to fast one day a week. This past week, towards the evening of my fast I found myself getting extremely tired! I decided to mix 1/2 cup quinoa with 5 cups water and simmer for 20 minutes. I blended and drank some. Within a half hours time I felt so great I decided to run 3 miles.

Other ways I love to prepare quinoa include: cooking it with garlic and onions and enough water to leave juice. I season lightly with kosher salt, Himalayan salt, or liquid aminos… then melt in some REAL butter when done. I also like to add pieces of kale last minute and top with seaweed – SIMPLY DIVINE!!!

Forget the processed “protein” bars – try quinoa instead!

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Does the thought of eating sweet potato or yams have you rolling your eyes? Think again!! Both are packed with vitamins, high in fiber and easy to prepare. Sweet potatoes have anti-cancer and anti-inflammatory properties as well as antioxidants. And for those of you counting calories… a medium size sweet potato has approximately 100 calories. The following recipe I discovered when craving something sweet and needing to use up some yams. I have since made the dish with both – sweet potato and yams and both are divine!

• Scrub 1 medium sized sweet potato or yam
• Steam or cut in chunks and boil until tender
• Mash and mix in real butter, raw honey and top with coconut flakes

It doesn’t get any sweeter (or easier) than that! 

**Note: I use all organic ingredients because they are healthier and taste better. Raw honey is full of enzymes that are better absorbed by the body than processed sugar. If blood sugar is an issue, omit the honey and the eat sweet potato/yam without a sweetener or you can use stevia (or something similar). Eating them with vegetables and protein helps slow the release of sugar into the blood.

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I was never a Kale eater myself! Until a dear friend and fellow CSA (Community Sustained Agriculture) volunteer told me a simple and delicious way to prepare. Even kids love it!

KALE CHIPS

• Simply tear kale apart into bite size pieces

• Drizzle olive oil and salt over and bake at 350 until crisp.

Another tasty way I discovered is to spray with Bragg’s Liquid Aminos in place of the olive oil and salt.

Need more reasons to eat Kale? It is an antioxidant, helps prevent cancer, loaded with vitamins A, C and K. Great for the eyes and a good source of protein and fiber ♥♥♥

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This past week a 15 year old niece asked me for some vegetarian meal ideas. Since I’ve been a vegetarian with bouts of vegan since 1973, she came to the right person. And… her parents knowing I have “survived” all these years being a tad different, they know she’s in good hands.

So! I sent her Chapter 17 from my book and a photo of what I ate last night. Total preparation and cooking  was 30 minutes.

Vegetarian Soup

Ingredients:

16 ounces tomato base for broth
4 cloves Garlic
1 small bell pepper
1 dozen Okra
1 small Avocado
1 egg
Parmesan cheese

Hard boil egg. Sauté chopped garlic and bell peppers. Steam chopped okra separate (or you can sauté with other veggies). Pour tomato base over and heat thoroughly until hot.

In a soup bowl, grate hard boil egg and dice avocado. Pour hot soup over and sprinkle with Parmesan. Easy and delicious! Soup base and veggie can be your choice. Aside from tomato base, soup is made from scratch. All other ingredients are local and organic, except the cheese.

A photographer I am not, but this gives you an idea how chunky (and filling) soup can be.

To succeed as a vegetarian, ease into it and make it colorful. More colors, more vitamins!

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