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Herb Your Life

Herbs are so fascinating, because they are such “all-rounders”: They are fragrant, tasty, and have healing properties. Since the beginning of human history, they have inspired individuals and cultures around the world, especially through their effects – in the kitchen, laboratory, or witch’s den.

In Europe, the secrets of herbal medicine were preserved for centuries in the seclusion of monastery walls, until the invention of the printing press put herbal primers into family households. Then, at the beginning of the twentieth century, modern medicine eclipsed the knowledge of herbal healing, a wisdom handed down for generations.

Today herbs are witnessing a revival: Cosmetics makers and pharmaceutical companies are experimenting with active ingredients from nature, while natural healing has regained its place alongside academic medicine. People increasingly rely on the gentle healing effect of herbs in their everyday lives. Below you can see five short videos of herbs around the world.

The Secret World Of Herbs

The Health Benefits of Herbs and Spices

Most of us have herbs and spices in our kitchen cabinet somewhere and they often get haphazardly added to recipes and culinary creations. Interestingly, there are many health benefits of herbs and spices, not to mention they improve the taste of so many foods! The problem is, most herbs and spices have been sitting on a grocery store shelf for a long time, and thus they don’t have much nutritional value left.

Therefore I recommend growing them yourself whenever possible.

All spices originate from plants: flowers, fruits, seeds, barks, leaves, and roots. Herbs and spices not only improve the taste of foods, but can help preserve them for longer periods of time. Herbs and Spices have antibacterial and antiviral properties and many are high in B-vitamins and trace minerals. True sea salt, for instance, contains 93 trace minerals. Most herbs and spices also contain more disease-fighting antioxidants than fruits and vegetables.

Cinnamon

Most people have cinnamon around the house, but usually it’s been there for a few years! Cinnamon has the highest antioxidant value of any spice. It has been shown to reduce inflammation and lower blood sugar and blood triglyceride levels. Cinnamon has also been used to alleviate nausea and to increase sensitivity to insulin and aid in fat burning. It provides manganese, iron and calcium. It’s antimicrobial properties can help extend the life of foods.

While cinnamon is an incredibly healthy and nutritious spice, it is often hard to branch out from the most common uses of cinnamon: cookies, muffins and desserts. Other places in the world cinnamon is used in savory and sweet dishes, everything from breakfast to dessert. I’ve even had it in chilibefore! Our most common uses are a tablespoon added to almond pancake batter, on apples baked for dessert or in homemade granola bars. It is a great addition to savory foods and in curry powders.

Basil

I add basil to practically everything I make, from eggs to vegetables to soups. Basil has anti-inflammatory and antiviral properties and can help prevent osteoarthritis. It has been used in digestive disorders and is being studied for its anti-cancer properties. Though commonly used in Italian cooking, Basil is a versatile herb that can be added to practically anything. Fresh is always best, but dried is ok too as long as it is freshly dried. Basil can be sprinkled in omelets, on baked or grilled veggies, in soups, on meats or sliced fresh into salads. Layered with tomato and mozzarella cheese, it makes a wonderful Caprese Salad.

Arrowroot

Arrowroot is a starchy herb that I keep on hand, especially since we went gluten free. It has an amazing thickening ability similar to cornstarch, and it can be added to soups, dips, baking etc. Arrowroot can be used in place of flour for a roux or as the main baking ingredient in a gluten-free teething biscuit for kids. It is soothing and highly digestible so it is often used in treatment for conditions like Irritable Bowel Syndrome.

Turmeric

Turmeric is often found in kitchens around the world, but is not commonly used in the U.S. It is a common ingredient in Indian foods, and a great addition to soups. It contains Curcumin, a cancer-fighting compound. It is more often taken medicinally in America for its ability to reduce inflammation and improve joints. For a spark of flavor, add to egg dishes, soups, meat dishes, sauces and baked foods.

Garlic

Most households have garlic around in some form or another. Fresh cloves are always best, but powdered, minced and granulated forms provide excellent flavor. This is another one that goes into everything from eggs, to tuna salad, to baked fish for dinner. Studies show that just 2 fresh cloves a week provide anti-cancer benefits.

Dill Weed/Seed

Dill has antibacterial properties but is most known for its stomach settling ability (ever wonder why pregnant women crave pickles?). It contains a variety of nutrients but loses most when heated to high temperatures. For this reason, it is best used in uncooked recipes or in foods cooked at low temperatures. It is a great addition to any type of fish, to dips and dressings, to omelets or to poultry dishes.

Cayenne

Cayenne has many health benefits and can improve the absorption of other nutrients in foods. It has been shown to increase circulation and reduce the risk of heart problems. Though available in capsule form, it is also a great addition to many foods. In small amounts, it can be added to practically any dish, meat, vegetable or sauce. As tolerance to the spicy flavor increases, the amount added can be increased also.

Mint

Another wonderful herb that is used in many places of the world, but is not as common in the U.S, is mint. It has traditionally been used to calm digestive troubles and alleviate nausea. Many people enjoy a tea made from peppermint or spearmint leaves, and the volatile oils in both have been used in breath fresheners, toothpastes and chewing gum. Externally, the oil or tea can be used to repel mosquito. This herb is easiest to consume in beverage form, though an adventurous cook could add it to meat dishes or dessert recipes. Herbs like lemon balm, oregano, and marjoram technically belong to the mint family, but due to their pungent flavor, are usually referred to on their own. Speaking of…

Oregano

Oregano is a common ingredient in Italian and Greek cuisine, and they have the right idea! Oregano (and it’s milder cousin, Marjoram) are antiviral, antibacterial, anticancer and antibiotic. It is extremely high in antioxidants and has demonstrated antimicrobial properties against food-borne pathogens like Listeria. Its oil and leaves are used medicinally in treatment of cough, fever, congestion, body ache and illness. Combined with basil, garlic, marjoram, thyme and rosemary, it creates a potent antiviral, anti bacterial, antimicrobial and cancer fighting seasoning blend. It can also be sprinkled on any kind of savory foods. A couple teaspoons added to a soup will help recovery from illness.

Cumin

The second most used herb in the world after black pepper, cumin provides a distinct and pleasant taste. It is most often used in the U.S. in Mexican or Spanish dishes and in seasonings for tacos or chili. I recommend just buying in bulk and using with chili powder to season these dishes. This will provide better flavor and save money. Plus, have you ever read the ingredients in those little seasoning packages? Hello MSG! Cumin has antimicrobial properties and has been used to reduce flatulence. It is a wonderful addition to curry powder or to flavor Mexican or Middle Eastern dishes.

Curry Powder

Another spice mix that is not commonly used in the U.S. but you might have tasted it in Thai dishes is curry. It can have a wide variety of ingredients, but often contains turmeric, coriander, cumin, cinnamon, mustard powder, cayenne, ginger, garlic, nutmeg, fenugreek and a wide variety of peppers. With all these ingredients it has an amazing range of beneficial properties. Curry is an acquired taste, but can be added to meats, stir frys, soups and stews.

Rosemary

If you’ve had rosemary, it was likely on a lamb dish, but its uses are much more varied. It has a high concentration of the antioxidant carnosol and research shows it may have benefits in cancer treatment and healthy digestion and use of cholesterol. It has a pine/lemony scent and I use it most often in soap making due to its smell and ability to fight aging by rejuvenating the small blood vessels under the skin. If you aren’t ready to jump into soap-making just yet… try it on meat dishes, in soups or with vegetables. Water boiled with Rosemary can be used as an antiseptic.

Thyme

One of my favorite herbs, thyme is a member of the mint family and contains thymol, a potent antioxidant (and also the potent ingredient in Listerine mouthwash). Water boiled with thyme can be used in homemade spray cleaners and or can be added to bathwater for treatment of wounds. Thyme water can be swished around the mouth for gum infections or for the healing of wounds from teeth removal. Teas made with thyme have been used to treat athletes foot and vaginal yeast infections. Thyme tea can also be taken internally during illness to speed recovery. In foods, it is often used in French cooking (an ingredient in Herbs de Provence) and Italian. Add to any baked dishes at the beginning of cooking, as it slowly releases its benefits.

Herbs & Spices Bottom Line

There are many other beneficial cooking herbs and spices and I hope to write about a majority of them in time. I encourage you to branch out from salt & pepper and try all the wonderful culinary combinations that can be made with these herbs and spices. If your local store doesn’t carry these (or others you’d like to try), you can purchase many of them online.

https://wellnessmama.com/1092/herbs-spices-benefits/

 

Love, Health And Wisdom

Brian

RELATEREDE INDLÆG

Health, Healthy food, Learning and development, Nature, Wellness

Drik Super Te

Jeg må indrømme, at jeg aldrig har været den store te-drikker. Jeg har tidligere anset det for noget tyndt og kedeligt sprøjt, der bare fik én til at skulle pisse hele tiden. Det har hele tiden været kaffen, jeg har været mest tiltrukket af og endda i rigelige mængder. Jeg er stadig kaffeafhængig, men er nu begyndt at kombinere det med gode naturlige te, der har en dokumenteret sundhedsfremmende effekt. Herunder vil jeg indvie dig i 4 forskellige te, som jeg på egen krop har mærket en fantastisk effekt af. Så hvorfor skulle jeg ikke dele det med dig?

Når jeg står op om morgenen, så er det første jeg gør efter mine yoga-opstartsøvelser, at få lavet min POWER-TE. Du kan sagtens blande de forskellige te, men vær opmærksom på ikke at overskride den anbefalede daglige dosis.


Moringa:

Moringa er et tropisk træ, også kendt som Moringa oleifera. Træet har i mange hundrede år været brugt af Indere og Sydamerikanere, især i madlavning, da den minder lidt om brændenælder. Du kan både bruge træets bælge og blade som kosttilskud, da begge har sundhedsmæssige fordele. Moringa bliver også kaldt Livets træ.

Moringatræets blade og bælge indeholder koncentreret næring, og er kosttilskud med Moringa er 100% naturlige. Moringa pulveret bliver til når bladene knuses, enten til pulver eller flager, derved komprimeres mængden af næringsstofferne, hvilket er grunden til at Moringa klassificeres som ”superfood”.

Moringaens egenskaber og virkninger

  • En naturlig energibooster
  • Har anti-inflammatoriske egenskaber
  • Smager lidt som brændenælde, og har en dejlig cremet smag
  • Alle dele af træet kan spises eller anvendes som ingredienser i madlavning.

Ernæringsegenskaber

Moringa bladene indeholder alle de essentielle aminosyrer og udgør derfor et fuldgyldigt protein.

Næringsværdi i 100 g tørrede blade fra Moringatræet

  • Indeholder 10 gange mere A vitamin end i gulerødder
  • Indeholder 17 gange mere calcium end i mælkeprodukter
  • Indeholder 15 gange mere kalium end i bananer
  • Indeholder 25 gange mere jern end i spinat
  • Indeholder 9 gange mere protein end i yoghurt

https://www.helsebixen.dk/shop/moringa-pulver.html

 

Matcha

Matcha betyder i alt sin enkelthed ”knust te” eller ”pulveriseret te”. En normal kop te laver du typisk ved at lade nogle blade trække i vand, hvorefter du smider bladene ud. Når der er tale om Matcha drikker du selve bladene, da det er disse der er pulveriseret helt fint. Matcha minder meget om almindelig grøn te.

Mange af de gode egenskaber ved Matcha teen stammer fra antioxidanterne – og det er netop derfor Matcha te er så interessant.

Antioxidanter er vigtige, da de angriber de frie radikaler i kroppen. De frie radikaler kan bidrage til ældning af kroppen og derfor er det vigtigt at holde disse nede. Antioxidanterne bidrager groft sagt til, at cellerne ikke ruster/oxiderer og dermed, i princippet, ældes langsommere.

Matcha giver kroppen en god og naturlig energi, som kan gavne dig gennem hele dagen. Ligesom mange andre varianter af grøn te indeholder Matcha koffein. Den naturlige ”boostende” effekt af koffeinen bliver understøttet af kombinationen af alle de andre næringsstoffer.

Antioxidanterne i Matcha virker som en naturlig blokade for bakterier og sygdomme. Derudover indeholder teen også kaliumA- og C vitamin, jern samt calcium, der alle bidrager til kroppens normale forsvarssystem.

På trods af koffeinen indeholder Matcha også aminosyren L-theanin, som har en afslappende og beroligende effekt på kroppen. Teen kan dermed bidrage til at sænke dit stressniveau en smule i en travl og hektisk hverdag.

 

Amla eller Amalaki

Den indiske stikkelsbær , kendt lokalt som Amla, er et træ, der er berømt for sine næringsrige rige frugter. Det har været en fælles ingrediens i den gamle indiske medicinske praksis af ayurveda. Det er en stærk kilde til C-vitamin og indeholder også jern og calcium. Fordi det er så alsidigt, er det blevet en favorit blandt de sundhedsbevidste masser.

Fordele ved Amla (indisk stikkelsbær)

  1. Reducerer aldring
  2. Heler sår
  3. Bekæmpelse mod hjertesygdom
  4. Øger diuretisk aktivitet
  5. Øger metabolisk aktivitet
  6. Stabiliserer blodsukker
  7. Høj i fordøjelsesfibre
  8. Styrker immunsystemet
  9. Forhindrer dannelse af galdeblæresten
  10. Forhindrer ulcera
  11. Er antiinflammatorisk
  12. Forbedrer øjnene
  13. Renser blodet
  14. Styrker knoglerne
  15. Køler Kroppen
  16. Forhindrer forstoppelse
  17. Forhindrer gulsot
  18. Reducerer risikoen for kræft
  19. Beskytter din lever
  20. Øger gløden i din hud
  21. Bedre hudelasticitet
  22. Reducerer pigmentering
  23. Forhindrer lus
  24. Reducerer gråt hår
  25. Øger hårvækst de rigtige steder.

 

Brændenælde

Når ukrudt er sundt. Det kan man roligt sige om brændenælder.

I tidernes morgen masserede de romerske soldater deres trætte ben efter de lange marcher for at fremme blodgennemstrøminigen.

I klostrene var der ofte områder med brændenælder, som munkene kunne lave afkog af til urinvejslidelser, astma og hudproblemer som eksem.

Brændenælden har været et godt middel til at modvirke vitamin- og mineralmangel. Men den brændende plante indeholder også en anseelig mængde protein.

I dag bruges brændenælde ofte i ammeteer pga. dens mælkestimulerende virkning, men brændenælde bruges også til at fremstille økologisk tøj.

Brændenælde har rensende og bloddannende virkning og indeholder mange vitaminer og mineraler som jern, A- og C-vitamin, kisel (silicium) og kalium. Der er ligeledes et højt indhold af flavonoider i brændenælderne, som kan bekæmpe betændelsestilstande i kroppen fx gigt. Jernmængden kan virke forebyggende på blodmangel, og er derfor en fin måde at tilføre kroppen jern i naturlig form.

Mineralsammensætningen i brændenælde gør den basisk, den kan derfor med fordel bruges i bagværk, da kornprodukter er syredannende. Den basedannende virkning gør den god til fx urinsur gigt, eksem og halsbrand.

Uden for sæson kan du bruge den tørrede version til te, i bagværk, grød eller i din smoothie. De friske skud er gode til pesto, suppe, tærter og urtesaucer. Du skal bruge topskuddene, og hælder du kogende vand over dem, brænder de ikke længere. Du kan naturligvis også selv tørre dem eller købe dem. De er noget billigere end de andre tre beskrevne.

PS: Når du plukker friske skud, så pluk væk fra veje og sprøjtede marker.

PPS: Brændenælde skulle også være godt mod tyndt og livløst hår.

 

Håber du er blevet inspireret til at drikke mere grøn te. Jeg synes det virker fantastisk også fraregnet placebo-effekten ;o)

 

Love, health and Wisdom

Brian

 

RELATEREDE INDLÆG

Health, Healthy food, Learning and development, Wellness

Matcha Tea

While green tea has long been a recommended part of a healthy diet, another brighter shade is becoming increasingly popular: matcha. Here’s what you should know about the beverage.

What is matcha tea?

Matcha is a type of green tea made by taking young tea leaves and grinding them into a bright green powder. The powder is then whisked with hot water. This is different from regular green tea, where the leaves are infused in water, then removed. Drinking brewed green tea “is a bit like boiling spinach, throwing away the spinach and just drinking the water,” says Louise Cheadle, co-author of The Book of Matcha and co-owner of the tea company teapigs. “You will get some of the nutrients, but you’re throwing away the best bit.” With matcha, you’re drinking the whole tea leaves.

Like green tea, matcha comes from the Camellia sinensis plant. However, it is grown differently and has a unique nutrient profile.

Billedresultat for Camellia sinensis

Farmers grow matcha by covering their tea plants 20–30 days before harvest to avoid direct sunlight. This increases chlorophyll production, boosts the amino acid content and gives the plant a darker green hue.

Once the tea leaves are harvested, the stems and veins are removed and the leaves are ground up into a fine powder known as matcha.

Matcha contains the nutrients from the entire tea leaf, which results in a greater amount of caffeine and antioxidants than are typically found in green tea.

Billedresultat for matcha pulver

Studies of matcha and its components have unearthed a variety of benefits, showing that it can help protect the liver, promote heart health and even aid in weight loss.

Here are 7 health benefits of matcha tea, all based on science.

 

1. High In Antioxidants

Matcha is rich in catechins, a class of plant compounds in tea that act as natural antioxidants.

Antioxidants help stabilize harmful free radicals, which are compounds that can damage cells and cause chronic disease.

When you add matcha powder to hot water to make tea, the tea contains all the nutrients from the entire leaf. It will tend to have more catechins and antioxidants than simply steeping green tea leaves in water.

In fact, by one estimate, the number of certain catechins in matcha is up to 137 times greater than in other types of green tea (1).

One study showed that giving mice matcha supplements reduced damage caused by free radicals and enhanced antioxidant activity (2).

Including matcha in your diet could increase your antioxidant intake, which may help prevent cell damage and even lower your risk of several chronic diseases (3).

Billedresultat for antioxidanter

2. Protects the Liver

The liver is vital to health and plays a central role in flushing out toxins, metabolizing drugs and processing nutrients.

Some studies have found that matcha may help protect the health of your liver.

One study gave diabetic rats matcha for 16 weeks and found that it helped prevent damage to both the kidneys and liver (4).

Another study gave 80 people with non-alcoholic fatty liver disease either a placebo or 500 mg of green tea extract daily for 90 days.

After 12 weeks, green tea extract significantly reduced liver enzyme levels. Elevated levels of these enzymes are a marker of liver damage (5).

Furthermore, an analysis of 15 studies found that drinking green tea was associated with a decreased risk of liver disease (6).

However, it’s important to remember that there may be other factors involved in this association.

More research is needed to look at the effects of matcha on the general population, since most research is limited to studies examining the effects of green tea extract in animals.

 

3. Boosts Brain Function

Some research shows that several of the components in matcha could help enhance brain function.

One study in 23 people looked at how people performed on a series of tasks designed to measure brain performance. Some participants consumed either matcha tea or a bar containing 4 grams of matcha, while the control group consumed a placebo tea or bar.

The researchers found that matcha caused improvements in attention, reaction time and memory, compared to the placebo (7).

Another small study showed that consuming 2 grams of green tea powder daily for two months helped improve brain function in elderly people (8).

Additionally, matcha contains a more concentrated amount of caffeine than green tea, packing in 35 mg of caffeine per half teaspoon (about 1 gram) of matcha powder.

Multiple studies have linked caffeine consumption to improvements in brain function, citing faster reaction times, increased attention and enhanced memory (91011).

Matcha also contains a compound called L-theanine, which alters the effects of caffeine, promoting alertness and helping avoid the crash in energy levels that can follow caffeine consumption (12).

L-theanine has also been shown to increase alpha wave activity in the brain, which may help induce relaxation and decrease stress levels (13).

4. Helps Prevent Cancer

Matcha is jam-packed with health-promoting compounds, including some that have been linked to cancer prevention in test-tube and animal studies.

In one study, green tea extract decreased tumor size and slowed the growth of breast cancer cells in rats (14).

Matcha is especially high in epigallocatechin-3-gallate (EGCG), a type of catechin that has been shown to have powerful anti-cancer properties.

One test-tube study found that the EGCG in matcha helped kill off prostate cancer cells (15).

Other test-tube studies have shown that EGCG is effective against skin, lung and liver cancer (161718).

Keep in mind that these were test-tube and animal studies looking at specific compounds found in matcha. Further research is needed to determine how these results may translate to humans.

 

5. Protects Your Heart

Heart disease is the leading cause of death worldwide, accounting for an estimated one-third of all deaths in people over the age of 35 (19).

Some studies have shown that drinking green tea, which has a similar nutrient profile to matcha, may help protect against heart disease.

Green tea has been shown to reduce levels of total and “bad” LDL cholesterol, as well as triglycerides (2021).

It may also help prevent the oxidation of LDL cholesterol, another factor that may protect against heart disease (22).

Observational studies have also shown that drinking green tea is associated with a reduced risk of heart disease and stroke (2324).

When combined with a well-rounded diet and healthy lifestyle, drinking matcha may help keep your heart healthy and protect against disease.

Billedresultat for matcha pulver

6. Helps You Lose Weight

 

Take a look at any weight loss supplement, and there’s a good chance you’ll see “green tea extract” listed in the ingredients.

Green tea is well known for its ability to enhance weight loss. In fact, studies show that it may help speed up metabolism to increase energy expenditure and boost fat burning.

One small study showed that taking green tea extract during moderate exercise increased fat burning by 17% (25).

Another study in 14 people found that taking a supplement containing green tea extract significantly boosted 24-hour energy expenditure, compared to a placebo (26).

A review of 11 studies also showed that green tea reduced body weight and helped maintain weight loss (27).

Although most of these studies focused on green tea extract, matcha comes from the same plant and should have the same effect.

Billedresultat for matcha pulver

7. Matcha Tea Is Very Easy to Prepare

 

Taking advantage of the many health benefits of matcha is simple — and the tea tastes delicious.

You can make traditional matcha tea by sifting 1–2 teaspoons (2–4 grams) of matcha powder into your cup, adding 2 ounces (59 ml) of hot water and mixing it together with a bamboo whisk. You can find a bamboo whisk at a specialty tea or Japanese store.

You can also adjust the ratio of matcha powder to water based on your preferred consistency.

For a thinner tea, reduce the powder to a half teaspoon (1 gram) and mix with 3–4 ounces (89–118 ml) of hot water.

If you prefer a more concentrated version, combine 2 teaspoons (4 grams) of powder with just 1 ounce (30 ml) of water.

If you’re feeling creative, you can even try whipping up matcha lattes, puddings or protein smoothies to boost the nutrient content of your favorite recipes.

As always, moderation is key. Although matcha is brimming with health benefits, more is not necessarily better.

In fact, liver problems have been reported in some people who drank six cups of green tea daily. This translates to about two cups of matcha tea, since it’s more concentrated than green tea (28).

Drinking matcha may also increase your exposure to contaminants like pesticides, chemicals and even arsenic found in the soil where the tea plants are grown (2930).

It’s best to stick to one or two cups per day and look for certified organic varieties to take advantage of matcha’s many health benefits without risking any side effects.

 

The Bottom Line

Matcha comes from the same plant as green tea, but since it is made from the entire leaf, it packs in a more concentrated amount of antioxidants and beneficial plant compounds.

Studies have revealed a variety of health benefits associated with matcha and its components, ranging from enhancing weight loss to decreasing the risk of heart disease.

Best of all, the tea is simple to prepare, so you can incorporate it effortlessly into your diet and give your day a burst of extra flavor.

 

https://www.healthline.com/nutrition/7-benefits-of-matcha-tea

 

Love, Health And Wisdom

Brian

RELATEREDE INDLÆG

Healthy food, Learning and development, Wellness

Blomkålsdeller

Plantebaseret kost er helt fantastisk.

Hvis du ikke har prøvet det i en periode, så skal du unde dig selv at gøre det. Det føles som det helt rigtige for kroppen. Det kan godt være, at du lige skal vænne dig til det, men giv det tid, og tro på, når jeg fortæller dig, at du vil ændre dit liv til det klart bedre.

I dag står den på blomkålsdeller. Forberedelserne er gjort, og så er det bare i gang med “hyggekokkeriet”.

Opskriften til blomkålsdellerne finder du her hos Veganer.nu.

Blomkålsfrikadeller med perlespelt og karry

Du kan med fordel også hælde en dåse kikærter ned i blenderen sammen med det andet.

I al beskedenhed blev de helt fantastiske. Selv min kræsne yngste søn måtte indrømme at han godt kunne lide dem og spiste tre.

God fornøjelse og appetit.

Love, Health And Wisdom

Brian

 

RELATEREDE INDLÆG

Health, Healthy food, Learning and development, Mindset, Wellness

Spis som om maden er dig

Ja præcis! Spis som om, du er den mad, du hælder i hovedet og fordeler rundt i hele kroppen.

Jeg har stor erfaring med at undervise og træne børn og unge mennesker, og der er ingen tvivl om, at de mennesker, der indtager sunde næringsrige fødevarer, også er dem der har mest skarpe hjerner, powerfulde kroppe og generelt fungerer bedst. Dem kan der desværre godt være langt i mellem i en børne- og ungekultur, som hælder alt for meget sukker og frabriksfremstillet mad og drikke i hovedet. Sørgeligt at se, hvordan de forpester deres kroppe med alt det slam, der omgiver os i alle supermarkeder.

Tro mig, jeg gør hvad jeg kan for at inspirere i den rigtige retning i form af idræts- og biologilærer, men det er svært at omvende SUKKERJUNKIER. Sukker er faktisk mere vanedannende end kokain.

Som sportsmenneske føler jeg også en kæmpe trang til noget sødt ind i mellem. Det er naturligvis især, når blodsukkeret falder. Men der er heldigvis gode sunde alternativer til den dårlige hvide raffinerede sukker. Der er den naturlige sukker i diverse frugter og bær.

Når man har været aktiv sportsmenneske i over fyrre år, så ved man efterhånden, hvilke fødevarer, der er bedst for ens krop. Her konstaterer jeg endnu engang, at det klart og tydeligt er DEN PLANTEBASEREDE KOST.

Jeg starter hver morgen med en friskpresset økologisk citron i med masser a c-vitaminer og base (syren bliver til base i kroppen) til kroppen i et glas koldt vand. Dette indtages mens jeg laver min friske filterkaffe. Herefter spiser jeg en håndfuld mandler, hasselnødder, peanuts og valnødder. Herefter er det igang med at stege grøntsager, hvis jeg altså ikke har lavet en stor portion dagen forinden. Dette holder mig næsten mæt fra kl. 7 til 12.00.

Det er sæson for kål. Her er det den lækre sprøde hvidkål, der er stegt i olivenolie, æblecidereddike, karry, muskatnød, grønkål, hvidløg, rødløg og kepaløg. Frisk æble i til de sidste to minutters stegning. Husk at hælde grøntsager i, så de stadig er sprøde, når du skal spise dem. Det er meget mere delikat. Smag til med salt og peber.

 

Hvis jeg har brug for et mellemmåltid går jeg på vores naturgrund på skolen, hvor vi stadig her sidst i oktober måned har masser af lækre sprøde saftige æbler og urter. Men det lakker stille og roligt mod enden, og derfor bliver jeg efterhånden nød til også at have en grøntsagsportion med på arbejde til middag. Aftensmaden består stort set af det samme.

Jeg ønsker at alle mennesker skal opleve den vitalitet, energi og styrke som denne fantastiske sunde plantebaserede kost giver én. Alle overflødige kilo rasler af en og alle kroppens celler får den optimale brændstof, vitaminer og mineraler til at udføre alle kroppens vigtige funktioner.

Du fortjener at gøre dette ved dig selv.

Du er og blir´, hvad du spiser.

Billedresultat for du er hvad du spiser

Billedresultat for du er hvad du spiser

Kig engang på denne artikel.

 

Love, Health And Wisdom

Brian

 

RELATEREDE INDLÆG

Health, Healthy food, Learning and development, Nature, Wellness

Glæden ved at lave naturlig og næringsrig mad

Morgenmennesket er igang som altid. Tidligt op og tilberede mine

“grønne sager”,

kan slet ikke lade være.

Jeg elsker at stå i køkkenet og lave god næringsrig mad. Når man har gode naturlige råvarer, har en plan (opskrift) med dem og ved at resultatet er det hele værd. Ja så gør det ikke så meget at stå flere timer i køkkenet. Især ikke hvis man kan få sine børn til at hjælpe én, og vi hygger os med det sammen.

Inden vi går igang, går vi en tur ud i haven eller skoven, snakker om opskrifterne og samler de forskellige grøntsager og urter vi skal bruge. De fire bøger herunder vil jeg på det varmeste anbefale.

Som jeg før har nævnt, går jeg ikke ind for nogen former for fanatisme, men når man har mærket på egen krop hvor godt plantebaserede og ikke forarbejdede fødevarer gør for ens krop, så kan man slet ikke lade være med at tilbyde kroppen det hele tiden.

Dejen til en god pizza skal ikke indeholde alt for meget økologisk gær. Almindelig gær er behandlet med alt mulig lort, så vælg den økologiske selvom den koster 8 gange så meget. En halv pakke gær (25 g) til en liter vand (37 grader). Jeg tager næsten alt på øjemål og erfaring, så hvor meget mel du skal bruge, det afgør væden i dejen. 1/3 økologisk grahamsmel og 2/3 økologisk hvedemel (desværre har langt det meste hvedemel fået fravristet alle de naturlige skaldele og kim, som er super gode for os….Strange world). Men du kan købe det til en formue.

Derudover skal du bruge 2 dl. økologisk havregryn, ½ dl hørfrø, 1 dl olivenolie, 1 spsk salt, 1 spsk honning og 1 spsk oregano. Så har du også til 5 pizzaer i bradepandestørrelse. Hemmeligheden bag en god dej er at du giver den mange tæsk i ca. 10 minutter, så du har fordelt alle tingene godt i dejen. Derefter er det meget vigtigt at den hæver i min. 2 timer, men så er du også sikker på en fantastisk pizzabund – helt uden stenoven.

Hvis du fx vil lave kartoffelpizza er basilikumpesto et must. Pestoen er ret nem at lave . Du skal ikke overraskende nok bruge en del basilikum (det henter jeg i eget drivhus), mandler, hvidløg og parmasan. Når du har blentet dette sammen, så tilsætter du olivenolien. Se her.

Pestoen herover ser lidt tør ud, og mangler naturligvis noget mere olivenolie.

Når du skal lave pizza er det egentlig kun fantasien, der sætter grænser, men der er nogle råvarer, der passer godt sammen, og til dette kan du hente god inspiration her. Selvom jeg ikke er den store tilhænger af mælkeprodukter og dermed Arla, så må jeg erkende, at de har en super “pizza-hjemmeside”.

Jeg udvalgte 5 af dem:

Jeg har dog givet dem min egen twist, men måske du alligevel kan gætte, hvilke det er.

Yes jeg ved det. Du kan se kød, mozarella, cheddar og parmasan på pizzaerne, og det er ene og alene, fordi mine drenge insisterede på det. Man må af og til gå på kompromis i denne verden for at få det bedste (næstbedste) ud af det.

Bon Appetit

 

Love, Health And Wisdom

Brian

 

 

RELATEREDE INDLÆG

Health, Healthy food, Learning and development

The Most Healthy Food 4 – Calories

We are living in a time, where food has been reduced to a matter of calories. There are more focus on the calories in the food than where they come from.

The focus should be on the right calories – and plenty of them.

Our relationship to calories is not good in general – we combine calories with weight, overweight and dieting. With other words, we don´t want it.

This way of thinking is very wrong and should be changed immediately.

Food should be combined with nutritions.

Some of the calories we eat are wrapped in thousands of good heathy nutritions, that can protect us against diabetes, cardiovascular diseases, breast cancer, prostate cancer, intestinal diseases etc. But there are also calories that exists in a combination with harmful substances, that increases the risk for the same diseases as mentioned above. These we have to reduce especially through a nutritious food. Therefore you may never reduce your food choice to only a matter of calories.

Food is not nutritious only because of one good thing in it.

Examples of that is cow milk. You can´t say that cow milk is healthy because it containes calcium, and that is why you have to drink it. Lots of different kinds of vegestables containes the same amount of calcium. So even our governmental health advisers are quite wrong here. You don´t need milk at all, only from mothers breast when you are a baby and small child. But that is because there are many others kinds of nutrients.

Love, Health And Wisdom

Brian

RELATEREDE INDLÆG