Monthly Archives

September 2013

Andy Anderson Interviews Dr. John Demartini

By | EDITORIAL VIDEOS, featured : magazine, Inspiration, Interviews, Interviews, Mindset, SUCCESS & MOTIVATION | No Comments
In our 7th episode we were honored to interview Dr. John Demartini an Author, Leadership and Performance Specialist, Educator, Business Consultant and Founder of the Demartini Institute.
Dr. Demartini travels the world teaching and inspiring people to achieve amazing things and live a successful and abundant life.

Chicken Avocado Salad Wraps (Serves: 3 – 4)

By | featured : magazine, FOOD & RECIPES, Poultry | No Comments

 

INGREDIENTS:

For The Salad

1 pound skinless, boneless chicken

3 tablespoons fat of choice (I used duck fat)

4 stalks of celery, diced

1 avocado, skin removed, cubed

1-2 teaspoons fresh tarragon, minced

1-2 teaspoons fresh thyme, minced

1-2 teaspoons fresh dill, minced

juice of ½ a lemon

salt and pepper, to taste

For The Mayo

2 egg yolks

juice of ½ a lemon

½ cup avocado oil

pinch of salt and pepper

HOW TO PREPARE:

1. Preheat oven to 375 degrees.

2. Place chicken in a glass baking dish, pour some fat over each chicken breast, and sprinkle with a bit of salt and pepper.

3. Put in preheated oven and bake for 15-20 minutes, or until chicken is cooked through. Then place the chicken in the refrigerator to help cool for a refreshing chicken salad.

4. Now for the mayo. In your food processor, add egg yolks and lemon and puree to combine.

5. Once they are mixed well, turn food processor back on and begin to pour the avocado oil in VERY SLOWLY. Tablespoon by tablespoon, dripping in there very slow.

6. As you mix in the avocado oil very slowly, it will begin to thicken and create a mayo consistency. Be patient. And add more oil as needed to help thicken it even more.

7. Place mayo in a container and into the fridge to keep cool while you finish off the salad.

8. Dice up the now cooled chicken into ½-1 inch cubes.

9. To a large bowl, add the cooked and cooled chicken, cubed avocado, fresh herbs, all the mayo, lemon juice, and a bit of salt and pepper. Taste to see if it needs more of anything.

10. Serve. You may wrap the chicken salad in some butter lettuce leaves or just eat it as is.

 

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Recipe and photo posted accordingly and shared from: http://paleomg.com/

How to Prevent Arthritis

By | Articles and Tips, featured : magazine, HEALTH & NUTRITION, Healthy Living | No Comments

Arthritis is commonly perceived to be for the elderly but it is effecting a much younger generation with the majority of sufferers being women. Luckily, there are a number of natural solutions that involve leading an anti-inflammatory lifestyle, which are proving to help prevent the debilitating disease.

Did you know?Over 3.85 million Australians suffer from Arthritis (nearly 1 in 5 Australians) and it is predicted that by 2050 a staggering 7 million Australians will suffer from some form of Arthritis[1].

 

Overall, Arthritis is actually more prevalent among women, with 19.9% of women estimated to have some form of Arthritis in 2007 compared to 17.1% of men. An estimated 61.3% of people with OA and 57.1% of people with RA are women. And despite Arthritis being perceived ‘an old person’s disease’, 62% or 2.4 million of those with Arthritis are in the working age population (15-64).[1]

Diet

Obesity in young women is the single biggest risk factor for osteoarthritis; obese people are around 2.4 times as likely to have OA as people of normal weight, while overweight people are 35% more likely to have OA. This is because obesity in young women can reduce the beneficial, Arthritis protecting hormone, progesterone.[i]

Diet plays a role in helping reduce body fat and preventing inflammation in the body which is associated with Arthritis[ii]. Learn which foods are beneficial for preventing inflammation. Eat vegetables, fruit and plenty of salad, nuts and seeds, cold water fish, walnuts and other foods high in omega-3. Minimise grains, dairy, margarines, trans fats found in foods such as margarine and processed foods which are inflammatory.

 

Supplementation

Supplementation is an essential part of managing your inflammation and preventing Arthritis. One of the most scientifically supported natural anti-inflammatory supplements is a unique Rosehip powder with GOPO®, a powerful antioxidant and a rich source of natural Vitamin C. Studies show that the supplement discourages the attack of the immune cells on the joints, which is often a feature of Arthritis (i.e. it is an auto-immune disease).

Scientists have discovered that what makes the Rosehip so effective is the deep-root system of the plant. This enables the plant to access and absorb a vast array of vitamins and minerals making it one of the most natural sources of Vitamin C.

A study found Rosehip powder with GOPO® may protect the cartilage cells which facilitate joint movement. Rosehip with GOPO® may delay or prevent the early stages of Osteoarthritis through cartilage protection, the study found (BioCentral Journal, 2011[iii]).

To assist inflammation, the patented Rosehip powder MUST contain GOPO® (a compound that is activated during a special drying process of the Rosehip plant and assists the anti-inflammatory process). There are in excess of 30 scientific studies supporting the use of the unique Rosehip powder with GOPO which is made from 100% pure and natural Rosehip. Take 5g daily for the first 3 weeks and thereafter a dosage of 2.5g per day. (Try Rose-Hip Vital with GOPO® which comes in Capsule and Powder form www.rosehipvital.com.au)

 

Exercise

It is important to keep moving to help prevent inflammation and Arthritis. As studies show being overweight is linked to Arthritis it is important to stay active. Swimming, gym work, pilates, yoga, gentle stretching or simply walking are all possible activities to try. Before undertaking any exercise program, please discuss this with your health care professional.

Get moving and lengthen and strengthen your joints as much as possible. Exercise needn’t leave you puffing, panting and over-exerting yourself. Gentle exercise activities like Aqua aerobics, walking, dancing and gentle yoga help lengthen and strengthen while Tai Chi is also excellent for all Arthritis. Previous research has shown that Tai Chi may help with muscle strength in the lower body, decreased stress, improved posture, balance, sleep, flexibility and coordination.


[i] J Clin Endocrinol Metab. 2007 Jul;92(7):2468-73. Epub 2007 Apr 17.

Pulsatile luteinizing hormone amplitude and progesterone metabolite excretion are reduced in obese women.

Jain A, Polotsky AJ, Rochester D, Berga SL, Loucks T, Zeitlian G, Gibbs K, Polotsky HN, Feng S, Isaac B, Santoro N.

[ii] JRSM Short Rep. 2011 April; 2(4): 32. Nutritional supplementation and dietary restriction in the resolution of enthesitis-related arthritis Stephen J Genuis1 and Anna-Kristen J Siy2

[iii] www.biomedcentral.com/1472-6882/11/105

 

ABOUT THE WRITER:

Stephen Eddy is the Principal of Health Schools Australia, completing a diploma of applied science in chemistry and naturopathy, a Bachelor of Complementary Medicine, and a Masters of Health Science. Stephen worked with Metagenics where he was involved with developing vitamin/mineral supplements, special purpose foods for fat loss and detoxification and various protein bards. He also was a contributor to many practitioner only seminars within Metagenics.

 

Smoky Beet Chips / Avocado Salsa & Fresh Fruit Salsa

By | featured : magazine, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments

 

FOR THE CHIPS

Ingredients:

2 medium sized beets, scrubbed clean

4 egg whites

1 tsp. smoked paprika powder

1 tsp. garlic powder

Cooking spray*

Flake sea salt for finishing

How To Prepare:

Preheat your oven to 375.

Thinly slice beets and place them in a bowl of water. Rinse beets until water runs clear and pat dry with a dishcloth.

In a shallow dish, beat your egg whites, paprika and garlic together.

Take your beet slices that have been dried and one at a time, dip into the egg white mixture and place on a parchment lined baking sheet.

Keep the chips close together but do not overlap. Place into your oven on the lowest rack.

After 10 minutes, spray the beets with your cooking spray.

Increase your oven’s heat by 25 degrees (375 for convection; 400 for non-convection) and continue to bake for an additional 15 minutes.

Keep your eye on them and remove from the oven when they turn a beautiful golden red-brown color.

Remove from the oven and let cool for a few minutes.

Finish with flake sea salt.

 

FOR THE DIPS

Avocado Sour Cream

                     Ingredients:

2 avocados

1 lime

1 tsp fresh cilantro, minced

Optional spices (to taste):

Curry Powder

Paprika

Mustard Powder

Salt

Pepper

How To Prepare:

Juice the lime, and combine lime juice with avocado and cilantro. Add salt

and pepper to taste, and gently whisk to a creamy consistency. If the

spices are added, it is best to refrigerate overnight.

 

 

Fresh Fruit Salsa

Ingredients:

3 large tomatoes, stemmed and diced small

1 medium red onion, diced small

1 mango, diced small

1/2 pineapple, diced small

1 1/2 jalapenos, seeds removed, diced small

4 cloves garlic, minced

1 bunch cilantro leaves, chopped

3 limes, juiced

2 tablespoons olive oil

1 tablespoon kosher salt

How To Prepare:

Combine tomato, onion, mango, pineapple, jalapeno, garlic and cilantro in a bowl.

Add lime juice, olive oil and salt and toss to combine.

 

 

 

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Recipes and references posted accordingly and shared from: http://www.paleofood.com

CHIPS Recipe and Photo by: Monica Bennett. Posted to Full Circle blog

FRESH FRUIT SALSA from: FoodShouldTasteGood.com

AVOCADO SOUR CREAM by: Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Sept. 2001

                                                Spice suggestions added by Larry Tagrin, May 2012

Salmon BLT and Avocado in a Sweet Potato Noodle Bun (Serves: 1)

By | Fish and Seafood, FOOD & RECIPES | No Comments

 

INGREDIENTS:

For the Sweet Potato Noodle Buns:

1 large sweet potato, peeled and spiralized,

2 tsp garlic powder

salt and pepper, to taste

1.5 tbsp olive oil

1 large egg + 1 egg white

For the rest of the ingredients:

1.5 oz salmon (or more, if you prefer)

salt and pepper, to taste

1 tsp lime juice

1 piece of bacon

½ one avocado

2 tsp chopped cilantro

1 slice of tomato

1-2 large pieces of kale

1 slice of onion

 

HOW TO PREPARE:

1. Place a large skillet over medium heat and add in ½ tbsp of the olive oil.

2. Place in the sweet potato noodles and season with garlic powder, salt and pepper.

3. Cook for about 5-7 minutes or until noodles have softened. (The noodles will turn bright orange when they are cooked.)

4. Place the noodles in a bowl and crack over the eggs. Stir to combine thoroughly and coat all of the noodles.

5. Take out two 6” ramekins. Place in enough noodles to pack the ramekin half-way full.

6. Place a piece of wax paper over the ramekins and push in to cover the noodles.

7. Place a can of (tomatoes, beans, etc) and press firmly down onto the noodles.

8. Place the two ramekins in the refrigerator for at least 15-20 minutes.

9. While the noodles are chilling, cook your bacon.

10. Place a large skillet over medium heat and place in your piece of bacon. Cook until to your desired crispiness and set aside, placing it on top of a plate lined with paper towels.

11. Make the avocado-cilantro mash. Place in the avocado and cilantro into a bowl and mash thoroughly until no chunks of avocado are left. Set aside.

12. Once the noodles are done cooling, remove the can and paper.

13. Place a large skillet over medium-low heat and add in the last of the olive oil.

14. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out.

15. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.

16. While the bun is cooking, season your salmon with the lime, salt and pepper. Place the salmon on the grill, cook for about 4-5 minutes or until it is no longer pink in the center. Set aside when done.

17. Once the salmon is done, place your onion on the grill and cook for about 2 minutes.

18. After 1 minute, place on your tomato slice and cook for 1 minute. While the tomato is cooking, assemble your sandwich.

19. Place one bun on the bottom, top with the onion. Then, place on the piece of salmon. Then, the tomato. Then, the bacon. Then, the kale.

20. Finally, spread the avocado mash on the bottom of the top bun and place it on top of the bacon.

21. Secure with a toothpick before eating.

 

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Recipe and reference posted accordingly and shared from:  http://paleomg.com/

Shared by Ali, the blogger at Inspiralized.com

 

Chipotle Lime Bacon-Wrapped Shrimp

By | FOOD & RECIPES, Pork | No Comments

 

INGREDIENTS:

12 large, raw, peeled and deveined shrimp

2 Tbsp olive oil

Zest from 1 lime

Juice from one lime (about 2 Tbsp)

1/4 teaspoon chipotle powder (or more to taste)

6 strips thin bacon, cut in half (12 pieces)

Skewers (for grilling) or toothpicks (for oven)

 

HOW TO PREPARE:

1. Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder.

2. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

3. Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate.

4. Cover with another layer of paper towel.

5. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

6. Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

7. Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp.

*** If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier).

*** If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect.

 *** If you are using the oven,secure each the bacon onto the shrimp with toothpicks.

8. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning).

9. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

10. Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

 

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Recipe and reference posted accordingly and shared from: http://www.paleofood.com

This recipe is posted by Elise to SimplyRecipes

Asian Chicken Salad (Serves: 3-4)

By | featured : magazine, FOOD & RECIPES, Sides | Soup | Salad | Dessert | Snacks | No Comments

 

INGREDIENTS:

For The Salad:

1-1.5 pounds chicken, cooked, cooled and chopped

¼ cup red cabbage, thinly sliced

¼ cup green cabbage, thinly sliced

¼ white onion, thinly sliced

1 small carrot, minced

3 celey stalks, diced

chopped green onions, to garnish

3-4 tablespoons sliced almonds, to garnish

For The Asian Mayo:

⅔ cup avocado oil

1 egg

1 teaspoon lemon juice

1 teaspoon dijon mustard

¼ teaspoon garlic powder

salt and pepper, to taste

1 teaspoon sesame oil

1 teaspoon sriracha

1 teaspoon raw honey

½ teaspoon coconut aminos (or gluten free soy sauce)

 

How To Prepare:

1. In a tall container, add egg, lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper.

2. Place your immersion blender to the bottom of the container, turn on and wait until the mixture thickens.

3. You may need to raise the immersion blender a bit to help mix all of the oil.

4. Use a spoon to mix in sesame oil, sriracha, honey, and coconut aminos. Place in refrigerator to cool.

5. While the mayo cools, mix together the chicken, cabbage, onion, carrot, and celery in a large bowl.

6. Place sliced almonds in a small skillet over medium heat to toast. Then will just need to toast for about 5-7 minutes until slightly browned.

7. Add all of the mayo to the chicken salad ingredients and mix well.

8. Garnish with toasted almonds and green onions.

 

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Recipe and references posted accordingly and shared from:  http://paleomg.com/

Cajun Baked Catfish

By | featured : magazine, Fish and Seafood, FOOD & RECIPES | No Comments

 

INGREDIENTS:

2 tablespoons almond meal

2 teaspoons Cajun seasoning or blackening seasoning

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon lemon-pepper seasoning

2 catfish fillets (6 ounces each)

1/4 teaspoon paprika

 

HOW TO PREPARE:

1. In a large resealable plastic bag, combine the almond meal, Cajun
seasoning, thyme, basil, garlic powder and lemon-pepper.

2. Add catfish and shake to coat.

3. Place on a baking sheet coated with cooking spray. Sprinkle with paprika.

4. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork.

 

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Recipe and references posted accordingly and shared from: http://www.paleofood.com

Adapted from: Taste of Home