NUTRITION

  • “The body is the temple in which the soul resides”  Be mindful of what goes into that temple.
  • Have a healthy relationship with food –“Moderation is the key”
  • Eat mindfully – always sit and enjoy the aroma, taste, texture and color using all your sensory perception, it leads to satiation.
  • In the ancient science of Ayurveda, it is said if you satisfy every sensation of taste at each meal- sweet, salty, sour, bitter and astringent, it leads to better fulfillment.
  • 100 years ago, the commonest cause of death was infectious disease. Prior to the current pandemic, the leading cause of death in today’s world is attributed to lifestyle diseases – heart disease, stroke, cancer, Alzheimer’s, diabetes
  • 2/3rds of Americans are overweight due to overconsumption and inactivity as a result of lifestyle choices
  • Centenarian studies have shown that the diet of the oldest healthiest populations consisted of mostly plant-based foods like fruits, vegetables, roots, beans and peas, nuts and whole grains.
  • Human bodies were designed with flat molars for grinding, no claws, weak stomach acids and very long intestinal tracts for nutrient absorption. All these features are optimal for eating plants not meat.
  • Research has shown that if you are a meat eater and want to improve your health, you can gradually cut down on red meat, then over a period of time gradually cut down on poultry, then eat only fish, finally a lacto-ovo vegetarian, your risk for lifestyle diseases gets incrementally lower with each change you make.
  • Americans spend 40% of their food dollars on eating out. Foods that are processed, heavily salted, sugared and refined, high in calories and low in nutrients.
  • Aim to eat local and seasonal, it’s good for the environment and for you.
  • Eating a plant based whole food diet, in the colors of the rainbow, rich in nutrients.
  • One of my favorite recipes is below you can have it at breakfast or carry it to work for a nutritious lunch.
  • Watch our news page for events on cooking demo’s

Frittata

  1. 2 medium – Boiled and cubed Potatoes
  2. 1 small box Mushrooms chopped into fours or buy sliced mushrooms
  3. 1 Green bell pepper chopped into cubes
  4. 2 handfuls of baby spinach
  5. 1 tomato sliced round ( ½”thick) OR use cherry tomatoes whole
  6. 1 tbsp oil
  7. 8 Eggs lightly beaten and add a tsp of salt and ¼ tsp pepper
  • Pre-heat oven to 350 F
  • In a medium skillet, add a tbsp of oil and sauté mushrooms, when almost dry, add baby spinach sauté till wilted.
  • Oil a 8” by 12” casserole- arrange potatoes, mushrooms, bell peppers and spinach in the dish, pour the lightly beaten eggs. Decorate with tomato slices on top
  • Bake for 30 minutes or until set
  • (You can try other favorite veggies too)