Proteins and your Life
Do you know that product if is over 70% organic – ” Organic ” is on the front of the package, otherwise it’s on the side (if at all)?
Or that as we increase animal based proteins in our diets past our needs, specifically past 20% of our diet – the chances of cancer, heart disease and many other diseases increase greatly. The biggest trigger is Casein – found in dairy products. Nutrition is confusing.. you never know what to trust – but there is scientific empirical data that needs to be paid close attention to.
One huge source is Dr. Colin Campbell’s research ” The China Study” (also check out Forks over Knives)
I featured these facts in my “Lions and Lambs” workshop last night. Participants left with info and lots of practical choices to help them make better choices for their ( and their families) health. They learned both great animal protein choices and what to look for/ ask for – and what are top farms, butchers and growers to access.
We also looked at great options through plant based diets, that are chock full of protein and nutrients – including all the Calcium, magnesium and Vitamin D your body could need – for a slimmer and better long life!
If you missed last night and you’re interested in this info – contact me!
Also – check out the MAC wellness site online (wellness tab) – to learn about my 3 month weight loss bootcamp program – Cover Shot! – It’s your favorite health magazine come to life. – Earn your actual cover shot, learn from Health and Wellness professionals – keeping you on the fast track to meet your health goals!
Yours in Health.. and Balance
AADP CHHC, NS, NSCA CPT
read below for great plant based High protein meal
Millet in the Pot with Aduki Beans and Collards
* 1 cup millet
* 2 cups vegetable stock
* 1/2 yellow onion, cut into 1/4-inch wedges
* 2 carrots, sliced into 1/8-inch rounds
* 1 cup cooked aduki beans
* 1 bunch collard greens, chopped into bite-size pieces
* 1-2 tablespoons extra virgin olive oil
* 5-6 dashes ume plum vinegar
* 1/4 cup toasted pumpkin seeds
Place millet in fine-mesh strainer, rinse and drain. Heat Dutch oven to medium, add millet to dry pot and stir 3-4 minutes to toast. Add vegetable stock and bring to boil. Cover, reduce heat and simmer carrots, beans, and collard greens on top of millet (do not stir). Cover, increase heat to medium and continue cooking 20 minutes longer or until liquid is absorbed. Remove from heat, drizzle with olive oil and ume plum vinegar and fold to combine all ingredients. Serve topped with pumpkin seeds.
Another favorite combination for this recipe is brown basmati rice, kidney beans, and a combination of kale and mustard greens.