Live Long Naturally

In weaning myself off food to do the Master Cleanse for the 21st Century, I am using up whatever food is in the fridge. Having had some lil ones over for summer break last weekend, I had some left over corn tortillas (from quesadilla snacks) and a few brown eggs.

Being a lacto-ovo-vegetarian with days of  vegan and raw food mixed in here and there, these are ingredients I don’t have very often. The eggs need to be smothered with spices so I can’t smell them, cheese I love, just try not to eat it alone, and tortillas are like popcorn, my taste buds like it but my body doesn’t. The older I get the more I feed my body, not my taste buds… the belly and brain operate and look better that way.

The tasty tacos consisted of:

• cook 2 eggs any way you prefer – since I am weaning myself off food, I cooked them over medium and seasoned them with cayenne, turmeric and Himalayan salt.

• warm up 2 corn tortillas

• spread your choice of topping… I used real butter, you can use humus, mayo, pesto, a tomato sauce, etc.

• I added lettuce, 1 egg per tortilla, and tomatoes

They were simply DIVINE!

Note** Huevos Rancheros are eggs placed atop tortillas with fixings on the side. These tacos are a much healthier way to eat both. I also use organic ingredients.

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When you are green inside, you are clean inside.                                 Dr. Bernard Jensen

Wondering how to go about eating more vegetables? It’s quite simple, inexpensive and good for you! The following are a few tricks I use to give to my grand nieces and nephews.

• Whatever you eat hot, line your plate with some chopped spinach first.
• Use spinach in place of lettuce, and/or add it to soups just before serving.
• Kale Chips – I discovered this recipe from the local CSA that I volunteer for each week. Chop up Kale, spray/drizzle olive oil and sea salt over and bake (at 350) for 5 – 15 minutes (depends on oven). Quite tasty – kids love it!
• Add seaweed to soups or salads, or eat as a snack.
• Steam veggies in a steamer, such as Black n’ Decker. Set the timer, come back and you’ve got perfect veggies every time – it is fool proof! Steamers are also great for your choice of meat, seafood, rice or heating up leftovers.
• When preparing salads or any vegetable dish, use as many colors as possible. The more colors, the more vitamins.

After having 4 grand nieces and nephews live with me for most of 2008, I quickly discovered they are NOT the PICKY EATERS parents make them out to be.  The 2 year old wanted 2nds and 3rds of the green foods. I told her I was going to spray all her food green… with a natural dye of course.

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With this raw sugar free CUCUMBER-ADE Recipe. It helps to alkalize your body – an alkalized body is crucial to live long and lean, and disease free!

This is a delicious and refreshing recipe that inspired me to grow my own cucumbers. Original recipe found in Better Nutrition – The Shopping Magazine For Natural Living and Cool Waters, by Brian Preston-Campbell. Organic varieties are best for flavor and optimal health.

·    2 large cucumbers
·    Juice of 1 lime
·    Juice of 1 lemon
·    Pinch of sea salt

1.    Thin slice 1 cucumber, and set aside. Peel, seed, and coarsely chop remaining cucumber. **
2.    Purée chopped cucumber with lemon and lime juices, salt, and 1 cup purified water in a blender. Strain into large pitcher through fine-mesh sieve, using ladle or rubber spatula to extract as much juice from pulp as possible.
3.    Add 5 cups purified water and cucumber slices; stir.

**I’ve found juicing the cucumbers to be faster and easier, and you get more juice. When juicing, add 6 or more cups water for desired taste. I’ve also tried the recipe using 2 lemons, and it tastes just as great.

CHEERS!

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