Fennel & Meyer Lemon-Stuffed
SalmonFor this simple baked salmon recipe, just order the right size whole salmon from your grocery store or fish market and have them clean and scale it. You can also use two smaller fish (1 to 2 pounds each) and reduce the roasting time by about 10 minutes. If you like, you can opt for other species, such as striped bass, snapper or swai/basa.
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 large shallots, thinly sliced
1 large fennel bulb, halved, cored, thinly sliced, fronds reserved for garnish
2 teaspoons kosher salt, divided
3 cloves garlic, minced
1 5-6-lbs whole salmon, cleaned, scaled and fins clipped
1 teaspoon ground pepper
3-4 lemons, preferably Meyer lemons, thinly sliced, plus more for garnish
Instructions
Preparation: 30 Min | Ready In: 1 Hr
1-Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
2-Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring, until starting to soften, 1 to 2 minutes. Reduce heat to medium and add fennel and ¼ teaspoon salt; cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Add garlic; cook 1 minute more. Remove from heat and let stand for 5 minutes.
3-Place fish on the prepared baking sheet. Rub the inside with the remaining 1 tablespoon oil and season with the remaining 1¾ teaspoons salt and pepper. Fill the cavity with lemon slices and the fennel mixture.
4-Roast the fish until it flakes easily with a fork, 30 to 35 minutes. Let stand 10 minutes before serving. Garnish with the reserved fennel fronds and more lemon slices, if desired. Remove the fish from the bones to serve.
Nutrition information
Serving size: 4-5 oz. fish
Per serving: 231 calories; 9 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 31 g protein; 27 mcg folate; 70 mg cholesterol; 2 g sugars; 0 g added sugars; 585 IU vitamin A; 12 mg vitamin C; 80 mg calcium; 1 mg iron; 406 mg sodium; 709 mg potassium
Nutrition Bonus: Vitamin C (20% daily value)
Carbohydrate Servings: ½
Exchanges: ½ fat, 1 vegetable, 4 lean protein
No-Bake, Gluten-Free Rose Petal Brownies
Normally, I don’t like to play favorites. But you can get pretty obsessed with these gorgeous no-bake, gluten-free rose petal brownies (psst—did I mention they’re vegan and sugar-free?). If you’re into fudge, I guarantee you’ll love this rich, intense chocolate treat that’s studded with just the right amount of tart dried cherries and macadamia nuts. Don’t feel like ordering dried rose petals? It’s OK to scatter rose tea on top for a similar look and taste.
Ingredients
BASE:
Cooking spray for pan
2⅓ cups pitted dates
1⅓ cups almonds
⅓ cup cocoa powder
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
1 cup dried cherries Or cranraisins
1 cup roughly chopped macadamia nuts Or walnuts
TOPPING:
¼ cup cocoa powder
¼ cup maple syrup
2 tablespoons melted coconut oil
Fresh or dried rose petals for finishing
Instructions
MAKE THE BASE:
1. Grease an 8-inch square baking pan with cooking spray and line it with parchment paper.
2. In the bowl of a food processor, combine the dates, almonds, cocoa powder, 1 tablespoon water, vanilla extract and salt until the mixture is very smooth. Transfer the mixture to the pan and press into an even layer.
3. Scatter the cherries and macadamia nuts over the base and gently press them in.
MAKE THE TOPPING:
4. In a medium bowl, whisk together the cocoa powder, maple syrup and coconut oil to combine. Pour onto the base and spread into an even layer. Garnish with rose petals.
5. Transfer the pan to the refrigerator and chill for at least 2 hours. Serve immediately or store for up to a week in the refrigerator.
Tasty seasonal produce list
Fresh fruits and vegetables are the main things missing in most unhealthy diets. But if eating these items becomes a treat… you’re more likely to stick to it. And when you do, they will start replacing calorie-dense foods in your diet, making it easier to slim down. Listed are the freshest, most in-season produce on the market right now. So grab a pencil and paper and start making your shopping list. Enjoy! 🙂
Apricots: Delicious raw when ripe, but if you have trouble finding perfectly soft apricots, try grilling slightly underripe fruit to bring out the sweetness. Serve with a little plain yogurt and bittersweet chocolate for a great dessert.
Fennel: This earthy plant tastes faintly like licorice, and it’s delicious with seafood. Try tossing it in olive oil and roasting with orange zest and onions for a great side dish.
Jicama: This vegetable tastes a bit like a rm, less-sweet pear… and looks a little like a potato. It’s sturdy, so it’s great for dips like hummus, guacamole, and caramelized onion dip.
Blueberries: Delicious as a quick snack, blueberries Consider tossing them into a salad or even a stir-fry for an addictive punch of sweetness.
Garlic: Available all year round but especially fresh and pungent in the late spring. Look for tight heads of garlic with no soft spots, and the paper outside still intact. And if you see garlic with purple streaks, that’s a good thing! Try roasting your garlic in the oven until golden brown and soft to mellow out the pungent flavor.
Mushrooms: If you see fresh mushrooms, pick them up immediately – when they’re in season, the flavor is incredibly earthy and rich. And any mushroom works beautifully sautéed in a hot pan with olive oil, sea salt, and a little thyme – just make sure the pan is hot and don’t over ll it.
Parsley: More than just garnish on your plate. Parsley (especially ultra- flavorful Italian parsley deserves to be treated like a vegetable in its own right. Finely dice parsley and toss with beans, brown rice, and tomatoes for a flavorful treat, use it to make pestos, or chop it into a salad.
Strawberries: They’re so good on their own that you really don’t need to do a thing to strawberries, but if you end up with an underripe batch, here’s a tip: slice them thin and sprinkle with the juice of an orange and a TINY bit of almond extract to highlight the natural sweetness.
Turnips: This root, gets mistaken for a radish, are earthy and delicious when simply roasted. They’re also a delicious stand-in for potatoes. Just steam them and mash with a little butter.
Mustard Greens: Kale’s peppery cousin, mustard greens are delicious sautéed with garlic, olive oil, and raisins. They also work as wraps, cooked into soups, and thinly sliced into stir-fries.
Rhubarb: This sour stem is unusual, in that it’s mostly used in sweet dishes, and it’s a classic with strawberries. Dessert aside, it’s delicious pickled, roasted with onions and carrots, and shaved thin over a salad with a little goat cheese.
Apples: Apples are just beginning to come into season this month – especially the sweeter varieties, like sugar apples, gala, honeycrisp, and Jonagold. You can definitely bake with apples – and with sweeter varieties, you don’t need to add much sugar – but they’re also wonderful tossed into a salad with bitter greens, like kale or mustard greens.
Artichokes: They’re all over the farmer’s markets here in California, which means they’ll be hitting the rest of the country soon. You can eat whole artichokes by pulling o the petals, and scraping the meat o each one with your teeth… but personally, I like artichoke hearts, the fleshy inner part of the vegetable. They’re good pickled, shaved into salads, or sautéed.
Brussels Sprouts: One of my favorite cruciferous vegetables, brussels sprouts look like mini-cabbages, and they’re easy to cook… just don’t steam them to death or you’ll get that sulfury “fart” flavor. I suggest sautéing or roasting until the edges are crispy and the centers are tender.
Cauliflower: It’s available all year round, but fresh, farmer’s market cauliflower is especially good this time of the year. Not everyone’s a fan of the texture, but there are ways to disguise that, such as roasting until crispy, or mashing like potatoes.
Chard: This leafy green is more tender and less bitter than kale, but still packs a big nutritional punch. Use it sautéed with garlic as a simple side dish, or cut it into ribbons and use in a salad or slaw. Main ingredient in “KracK Juice” See recipe.
Delicata Squash: Some of the first of the fall/winter squash, these small, ribbed squash are delicious sautéed or roasted – I’m partial to roast delicata squash in salads. Since the skin is so thin, you can even eat the skin rather than spending time peeling it.
Ginger: Another one you can and all year, but in late summer/early fall, ginger is especially potent and pungent. Look for ginger roots with thin, almost wet-looking translucent skin for the most flavor.
Grapes: If you see grapes at your local farm stand or farmer’s market, stop and get them – because they’re NEVER more flavorful than they are right now, especially sweeter varieties like moscato. Use them as a snack, or try tossing them into your favorite salad for a sweet kick.
Pears: Pears are just starting to come into season, especially fragrant Bartlett pears, often described as having the ideal pear flavor. Look for golden yellow skin if you want a sweet pear, or green skin for a tart, crunchy fruit. And remember – pears must ripen at room temperature!
Prune Plums: These dark purple, oval-shaped plums have a soft, almost jelly-like skin and delicate fresh – they’re best eaten raw, or slow roasted, and they make a very favorful jam.
Wow! That’s a lot of tasty, nutritious food. And now, we need to put it to good use… as FUEL.
Essential Holiday Spices
Whenever I think of holiday foods, I think of spices…
The irresistible warm aromas of cinnamon, nutmeg, ginger, and so on…
There’s something very soothing and comforting about a house filled with these enticing smells, isn’t there?
And they do more than just smell good — and taste great…
They also have some pretty amazing health benefits.
First, I need to point out one problem…
During holiday season, these spices are often stuffed into sugary, unhealthy foods like cookies and pies…
However, they don’t have to be!
Let me show how to enjoy three of the most popular holiday spices… without falling off the health wagon. And some wonderful health benefits you can enjoy along the way!
Cinnamon
Cinnamon has been linked to better heart health, reduced blood pressure, lower blood sugar levels, a healthier immune system, and improved cognitive function.
And it’s a great way to add flavor and a little sweetness to foods without the calories.
You can sprinkle some on baked sweet potatoes — which are excellent sources of fiber, vitamin C, potassium, and beta-carotene.
Now, a lot of baked pears recipes call for brown sugar, but you don’t need it. Cinnamon plays up the natural sweetness of the pear!
Simply core and slice some pears into sections, put it into a shallow baking dish, sprinkle on some cinnamon, and bake it at 350ºF for 15 minutes.
You can also cook the pears in your microwave in a just a few minutes.
Bonus: To make your pear dessert richer, add a spoonful of Greek yogurt
Nutmeg
Nutmeg has been used to preserve cognitive function, improve blood circulation, aid in digestion, and help with bone and tissue growth.
And in the kitchen, nutmeg is wonderful on healthy veggies like cauliflower, cabbage, and broccoli…
Especially if you usually have a hard time eating these veggies!
You can steam, roast, or stir-fry your veggies, then sprinkle on some nutmeg before serving. Instantly delicious!
I also like a little nutmeg on my oatmeal, along with a few raisins and some nuts — like almonds or walnuts.
Try a bowl this way and you won’t need to add sugar. It’s delicious, and you’ll get the protein, fiber, heart health, and cholesterol benefits of the oats.
Ginger
Ginger has countless uses in traditional medicine…
Some include reducing nausea, easing muscle aches and joint pain, lowering blood sugar, regulating cholesterol, relieving indigestion, and improving brain function.
And it’s got just as many uses in the kitchen. It goes perfectly with just about every kind of food — from appetizers to desserts.
When cooking with ginger, you can use either fresh ginger or ginger spice.
For example, one of my favorite ways to enjoy ginger spice is sprinkled on sliced pears or peaches, as a healthy dessert.
And ginger is a wonderful complement to poultry and fish entrees, too — especially in yummy stir-fries.
You can cook fresh ginger into the stir-fry, or have a shaker of ginger spice on your table so you can ‘gingerize’ to your personal Taste.
Don’t be afraid to experiment!
Don’t hesitate to try cinnamon, nutmeg, or ginger on some of your own favorite dishes.
You’ll be amazed at how many foods can be transformed with just a little spicing up.
Two powerful hormones to maintain your weight
Did you know that your body uses two powerful hormones to maintain your weight?
One of them tells you you’re full, and the other one tells you you’re hungry and need to eat.
Which one do you think is more powerful?
Well, according to a new Danish study, the “hungry hormone” takes the gold — every time.
And that can make it extra hard for you to lose weight and keep it off.
Because when you lose weight, the hunger hormone goes into overdrive — and “tricks” you into thinking you’re still hungry, even right after you’ve finished eating.
The worst part: It keeps on tricking you into feeling hungry, even years after you lost the weight.
Now, don’t worry, because I have some simple tips that can help you avoid that hunger trap.
But first, let me tell you a little bit about that study.
Danish researchers studied a group of obese men and women over a two-year period.
At the beginning of the study, they checked the hormone levels of all the participants.
They also had the participants fill out questionnaires about how hungry or full they usually felt just before meals.
Then they put the subjects through a strict diet-and-exercise routine for two years.
Everyone was weighed and re-tested after 4 weeks, 1 year and 2 years…
And what the scientists discovered left them scratching their heads…Because it turned out that the subjects’ hunger AND fullness hormone levels increased!
But here’s what was even more surprising:
When the participants rated how hungry they felt before a meal — on a scale of 0 to 100, with 100 being famished…
Their “hunger number” had increased from 53 to 73!
Apparently the “hunger” hormone was way more powerful than the “full” hormone.
Now, despite feeling hungrier, the participants were still able to lose an average of 24 pounds.
But something else happens when you lose weight — and it can knock you off track. It’s called “metabolic slowdown,” and it means you need less food to maintain the same weight.
In fact, your new, slimmer body needs about 400 fewer calories than someone who has ALWAYS weighed that much.
Well, this is like getting hit with a double whammy: your body needs less food, but your hormones are telling you you’re still hungry — even when you should feel full.
Many of my Clients have been caught off guard when this new “post-meal hunger” kicks in — even when they knew it was coming. Some of them even gave up on their diets.
That’s why I’m sharing this report with you today — so you’ll be prepared.
Because I don’t want you to achieve your ideal weight — and then get thrown for a loop when the “hunger syndrome” comes and doesn’t go away.
In fact, I want you to have a plan ready to put into action, so it doesn’t undo all your hard work.
So here are a few things you can do to deal with the “hunger syndrome”:
**Our Daily Formula is formulated to help you stay at a healthy weight by controlling the appetite, burning fat, resetting the metabolism and stabilizing your weight.
Eat a little more protein — If you find yourself starving while waiting for your next meal, try adding a little extra protein to your diet. Protein is harder to digest, and it goes through your system more slowly. The result: you don’t feel hungry so soon after you eat. As little as 10 extra grams of protein (about an ounce of chicken, or 1.5 ounces of lean beef) will do the trick.
Add more fiber to your diet — Like protein, fiber passes through your system very slowly. But fiber also has heart and digestive benefits. And soluble fiber, like you find in oatmeal, kidney beans, and apples, also helps reduce your “bad” cholesterol.
Drink unsweetened green tea with your meals — Green tea contains EGCG, a powerful compound that helps boost your metabolism and burn fat. It also helps stabilize your blood sugar levels, which helps reduce your appetite. And it does all that with almost zero calories.
And if you still find yourself wanting to reach for a snack to fill that emptiness in your tummy, grab a small handful of unsalted almonds!
One ounce of almonds contains a healthy 3.5 grams of fiber and 6 grams of protein, which will help make you feel full.
But it’s also got 9 grams of GOOD fat, along with vitamins E and B2, copper, manganese, magnesium, and phosphorus.
(In fact, a group of scientists recently declared almonds to be the #1 most nutritious food, based on their ability to reduce blood sugar and cholesterol levels, lower blood pressure, reduce hunger, and aid in weight loss.2)
So, if you can’t shake the “hunger syndrome,” just “go nuts” and you’ll be okay!
To your present and future health!
Spice and health benefits
Just think how boring eating would be without a little SPICE, all those wonderful flavors can make food taste so much more delicious!
What’s even more incredible is all the amazing things those delicious seasonings can do for your health!
I want to share one of my favorite spice-filled recipes with you, and I know you’re going to love it.
It’s my Super-Healthy Vegetarian Chili!
Now, all the veggies are packed with essential vitamins and minerals, plenty of healthy fiber, and lots of protein. And the spices and seasonings are also loaded with lots of different health benefits:
Chili Powder — Helps boost metabolism, promote fat-burning, reduce soreness in joints, improve circulation and lower blood pressure, ease upset stomachs, support healthy immune system, improve cognitive function, and promote healthier eyes and vision.
Cumin — Aids digestion, supports your immune system, helps regulate blood sugar, and has powerful antioxidant properties. Also rich in essential vitamins and minerals like phosphorus, thiamine, and potassium.
Oregano —Powerful antioxidant, relieves gastrointestinal issues, reduces bloating, eases respiratory system distress, supports healthier cholesterol levels, and contains heart-healthy omega-3s.
Cocoa — Linked to better blood circulation, healthier heart function, lower blood pressure, reduced oxidative stress, and improved cognitive function.
Garlic — Supports better heart health, reduced cholesterol, lower blood pressure, and healthier immune system.
Red Pepper Sauce — Shown to support improved circulation, healthier blood sugar levels, smoother digestion, increased metabolism, and reduced appetite.
Put them all together and you’ve got a delicious and super-nutritious all-in-one meal.
And since we’re still dealing with wintry weather, my vegetarian chili is a great way to warm your belly on a chilly evening!
So, here’s how you make my delicious vegetarian chili:
Super-Healthy Vegetarian Chili
Ingredients
- 1 Onion diced
- 8 cloves Mashed or minced garlic
- 4 tablespoons Chili powder
- 4 teaspoons Salt
- 4 teaspoons Cumin
- 4 teaspoons Oregano
- 4 teaspoons Cocoa
- 2 teaspoons Red pepper sauce
- 4 Cans diced tomatoes
- 2-3 Celery stalks diced
- 6 oz Mushrooms diced
- 1 Bell pepper diced *optional I like to add a chili peter for some heat!!!
- 4 Cans beans (2 dark red kidney, 1 black and 1 white or cannellini) drained
- 4-8 cups of broth of your choice
Instructions
-
In a large pot, saute onions, garlic, celery and peppers
-
until onions are soft and translucent.
-
Add all other ingredients EXCEPT beans.
-
Bring to a boil, then reduce heat and cook for about an hour.
-
Add beans and broth
-
Return to boil, then reduce heat and cover.
-
Simmer for several hours, stirring regularly.
(HINT: The longer it cooks, the thicker and richer it gets.)
Meanwhile, stay warm,
To your health
Jucing vs Blending
I have a dangerous health trend to warn you about.
In fact, three doctors just did an exposé on it in The Washington Post.1
So, I’ll get right to it: The trend is “juicing.”
Juicing has become wildly popular over the past several years as a way to “cleanse” the body and get healthier. Juice bars have sprung up all over the place. And home juicers are selling like hotcakes. People are drinking more juice than ever before…
And it needs to stop.
Juice doesn’t “cleanse” anything. It’s sugar water… and it’s contributing to the epidemic of obesity and diabetes that’s sweeping the country.
Drinking juice dumps a massive dose of sugar into your bloodstream.
Researchers from the University of Southern California found that popular fruit juices have as much sugar as soft drinks (sometimes more).
And if you think juicing vegetables instead of fruit puts you in the clear, think again…Once you remove the fiber… popular juicing vegetables like carrots, beets, kale, and celery are loaded with sugar as well.
And all that sugar isn’t the only problem with juicing.
You see, because juicing removes the all-important fiber from fruits and vegetables…You’re missing out on the stuff that helps your body absorb the nutrients from these foods properly.
And if that wasn’t enough, research also shows drinking fruit juice, as opposed to eating fruit, actually makes you hungrier at mealtime.
So, not only are you spiking your blood sugar and missing out on nutrients… you’re forcing yourself to overeat!
That’s why, from this moment forward, I want you to do the following:
When you want to get the benefits of fruits and vegetables, Eat them whole, or BLEND Them ALL into KracK Juice (see recipe). This way you retain all the nutrients by BLENDING.
Krank Juice Recipe – Download
That way, you’ll ensure you’re getting maximum nutritional value without loading your body with sugar.
And when you’re thirsty, I highly suggest drinking flat water and Green Teas
You’ll feel much better. Plus, you’ll have an easier time melting body fat. 🙂
How your brain can trick you into feeling satisfied.
And you can use this to your advantage — helping you to eat lighter and healthier.
Which would you rather eat:
• Rich, buttery roasted sweet corn
• Corn
• Reduced-sodium corn
• Vitamin-rich corn
Well, those were the choices offered in the cafeteria at Stanford University earlier this year.
The only thing was, it was all the same corn — it was just described differently.
You see, researchers wanted to see just how much the description of a food influences two things:
1 Your decision to choose it
2 How much of it you eat
So, for 46 days, they randomly changed how they described vegetables on the lunch menu in Stanford’s cafeteria. (They didn’t change how the foods were cooked, just what they called them.)
And here’s what they learned:
• People were MOST likely to pick vegetables described in “decadent” terms.
• They were LEAST likely to pick them if they were described in “healthy” terms.
• They ate LARGER PORTIONS of the veggies described in “decadent” terms.
Now, this study goes together perfectly with another Stanford study, conducted by some of the same researchers.
For this study, there were two groups of participants. Both groups received the same 380-calorie milkshake (yummy!).
However, the scientists told one group that it was a rich, delicious, “indulgent” 620-calorie shake…
And they told the other group that it was a “sensible,” healthy 140-calorie shake.
For both groups, they checked the participants’ levels of ghrelin — the “hunger hormone”…
And guess what:
The “decadent shake” group experienced a dramatic decline in their ghrelin level after drinking the shake — making them feel full.
Meanwhile, the “healthy shake” group still had high ghrelin after drinking the shake — making them still feel hungry…
Even though they had the SAME shake!
I was blown away by this…
Who knew your actual hunger hormones could change… just because you thought you consumed something rich and filling?
Well, it turns out… your brain can trick you into feeling satisfied.
And you can use this to your advantage — helping you to eat lighter and healthier.
Here’s how:
If you have a hard time making yourself eat your veggies or other healthy foods…
Focus on the delicious, savory, yummy aspects — and avoid calling them “healthy” or “good for you.”
In other words, FORGET they’re healthy!
Because thinking something is “healthy” can leave you feeling unsatisfied — which makes you more likely to reach for something
REALLY unhealthy!
Besides, healthy food really can be delicious and satisfying.
That’s why I often send you tasty, healthy recipes you can enjoy.
And because you’re probably getting hungry right now with all this food talk…
Here’s a wonderful, delicious snack recipe you can try today:
Roasted Ginger and Garlic Butternut Squash Wedges
Ingredients
- 2 lbs butternut squash peeled and cut into wedges
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh ginger finely grated
- 4 cloves garlic minced
Instructions
-
Preheat oven to 350ºF.
-
Combine minced garlic, olive oil, and ginger in a large bowl.
-
Add squash and mix to coat well.
-
Place squash on baking sheet and bake for 45 minutes or until tender.
Recipe Notes
Winter squash are coming into season, so now is the perfect time to try these yummy wedges.
I’m sure you’ll love the sweet-and-savory taste… and the delicious aroma wafting through your kitchen.
Mmm, I can almost smell that tasty squash cooking right now. 🙂
Enjoy!
How to make sole water and 3 reasons why you should!
I’ve been bragging about the health benefits I’ve experienced since drinking sole water over the last few months as I work to recover my health .I figure it’s high time I tell you all about it! You need to know how to make sole water, but you also might want to know why you should!
I started drinking sole water (pronounced “sol-ay”)
I had read about how sole water was very good for supporting the adrenal glands, but I wasn’t sure about why. When I did a little research and found out how very, very easy it is to make and administer, I figured I might as well give it a try.
I noticed the benefits almost immediately!
There are three main reasons I drink sole water:
Sole water is rich in minerals
Salt gets a bad rap for causing high blood pressure, but did you know that good salt has tons of good health benefits? Salt is an amazing source of trace minerals, many of which you can’t easily get anywhere else. By making a strong salt water infusion,
you are jam-packing it with these minerals, which include iodine, copper, zinc, magnesium, calcium, and more!
You may be wondering how to choose good salt, not only to make sole water, but also for every day culinary uses. There are a few options I recommend:
• Real Salt– comes from ancient sea beds in the US (Utah), so it is not subject to modern-day ocean contamination. It is pink with flecks of other colors and can be gritty due to the high mineral content.
• Himalayan salt– also mined from ancient sea beds, Himalayan salt is pink and is also rich in minerals.
• Celtic sea salt– gray in color, Celtic sea salt is also a good source of minerals.
These are all good options and boast benefits that refined white table salt does not, as white table salt is not only stripped of nutrients and bleached, but sometimes contains additive.
Sole water supports detoxification
Sole water helps the body to detox unwanted toxins and pathogens, by helping to improve hydration and absorption of nutrients. Salt is antibacterial and may assist in removing bacteria from the body. When our body is well hydrated and nourished, the immune system is strengthened, and our bodies are better able to fight off pathogens as well as eliminate toxins.
Sole water= energy
Because of the high mineral content, sole water promotes energizing on a cellular level, nourishing your body from the ground up. The word “sole” actually translates to “sun” in some languages, which I think is fitting considering the energizing effects sole water has. This is personally the biggest benefit I’ve noticed from drinking sole water.
Each of these benefits is intertwined, and really all go back to the high mineral content.
Sole water a secret weapon
In my research, I came across sole water and decided to give it a try because it was a cheap and easy solution. I noticed a difference within a couple of days of drinking sole water! My energy levels improved right away. My blood sugar began to stabilize. My hair stopped falling out. It felt like a miraculous recovery! Best of all, it’s super cheap and easy to make!
How to make sole water
All you need is a cup of salt (see above for those I suggest), a quart-sized jar with a plastic lid (like this) and filtered water.
- Put 1 cup of salt in the jar, then fill it the rest of the way with filtered water.
- Cover the jar tightly with a plastic or other non-metal lid and give it a shake.
- Let sit out on the counter overnight. (I leave mine out all the time, as the salt water will not spoil.)
- If the cup of salt is completely dissolved, add a little more until it doesn’t dissolve. This is how you ensure the water is totally saturated.
- Take 1 teaspoon in the morning on an empty stomach (you may need to work your way up to this) in a glass of water.
I personally now take a tablespoon in the morning, and often taken another tablespoon once or twice more in the day if/when I think about it. I never had any die-off (a reaction to detoxing too quickly) from drinking sole water, but you may, so should start slowly and work your way up to the dose that feels right.
How not to over eat during the holiday season
Holiday Season is the easiest time to overeat and wreck your diet. All that delicious food is just so tempting…
That’s why studies have shown that people often eat up to 4,500 calories during the Thanksgiving feast.
That’s two whole days of food… in one meal! Talk about a waistline-ruiner…
The good news is that it’s easier than you might think to avoid this… and still enjoy the Season.
You see, today, I’ve got an amazingly simple routine I want to show you.
It helps you enjoy your food — without overdoing it.
I use it myself, and it works like a charm!
The routine has two parts — BEFORE and DURING the Meals:
Before:
- Eat normal meals before the big feastivas. Don’t skip breakfast or lunch, or eat reduced-size meals. That idea of “saving your appetite” means you’ll sit down to dinner hungrier — and be more tempted to overeat.
- Avoid the appetizers, snacks, and calorie-filled beverages. Yes, they’re delicious. But they aren’t worth the extra calories.
During:
For the following 5 steps, make sure you have a tall glass of unsweetened tea or water to go along with your meal.
- Take small portions of food. Don’t feel like you need to fill your plate. For one thing, the old “clean your plate” syndrome usually kicks in — even if you feel stuffed. And if you’re still hungry, you can always have seconds.
- Take a small bite, put down your silverware, and thoroughly chew your food before swallowing it. This will force you to eat more slowly… which means you’ll eat less. Also, putting down your utensils removes the temptation to quickly take another bite. And that extra chewing helps you digest your food better.
- Take a sip of your tea or water. This will slow down your eating AND make you feel full faster.
- Engage someone in a bit of conversation. For one thing, it’s a great way to catch up with family and friends you might not see often. But it also keeps you from eating too fast.
- Repeat steps 2 through 4.
Here’s why this routine works like clockwork:
It takes 20-30 minutes for your stomach to tell your brain that it’s full.
This routine forces you eat more slowly and get full faster… giving your brain time to get the message BEFORE you overeat.
The result: You won’t feel like you’re ready to explode when you leave the table — and you won’t have “eater’s remorse” for overdoing it.
And best of all… you’ll stay on track with your health and weight goals!