You can serve this chili with a sprouted brown rice or even put it into organic
taco shells with some lettuce for healthy plant-based tacos.

Why would you want to sprout your beans or rice?  The reason is that, by soaking them and sprouting them, you are removing phytic acid and making the beans more digestible.
To sprout beans (or rice, quinoa, peas, lentils, nuts, or anything else with enzyme inhibitors and phytic acid) soak the beans 12–16 hours or more, in purified water.  Then pour off the water, and then cook the beans as you normally would.

I recommend buying organic, non-GMO if possible.

Makes 4 servings.

Ingredients:

3 ½ cups sprouted and cooked kidney beans

2 T. organic, pure coconut oil

1 fresh jalapeno, cored, seeded, minced (the seeds are very hot, so only add them if you wish your chili to be very hot!)

2 red onions, chopped

2 large cloves of garlic, minced

2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)

1 ¼ cups vegetable broth

1 ¼ cup crushed, tomatoes (chopped)

2 T. Chili powder

1/8 tsp. chipotle chili powder (optional, if you like it hot)

½ tsp. unrefined, mineral-rich salt

¼ tsp. freshly ground black pepper

¼ tsp. Ceylon Cinnamon

5 T. fresh cilantro, chopped

Directions:

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.

2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.

3. Add the garlic (minced) and sauté another minute.

4. Stir in the broth, tomatoes, chili powders, salt, pepper and bring to a full boil and cook for 3 minutes.

5. Stir in the cooked, sprouted beans and bring to a full boil again. Then reduce the heat to medium and simmer about 5 minutes.

6. Remove from heat and stir in half the cilantro, and save the remaining cilantro to use as a garnish.

7. Serve warm in bowls, with some grated cheese (you can use plant-based cheese) and a sprinkle of cilantro top.

Variations:

1. Serve with whole, sprouted, cooked and warm rice.

2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

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The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

The post Texas Vegetarian Chili Recipe – Plant-based & Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Storing it properly is important. We go to the store and buy delicious-looking food. But then we get home and end up storing it improperly, or we get busy and forget about it. Then we find our refrigerator having the aroma of over-ripe or rotting fruits and vegetables. One way we can spend less AND eat healthier is by storing our fresh food properly.

Many times we go to the store and see all of the beautiful fresh fruits and vegetables in season and on sale, and we overbuy. So, first, try to only buy what you truly feel you are going to eat in the next few days. Don’t try to buy produce to last for a week. It may not last that long. Some root vegetables can last a month if stored properly, but fresher, more fragile fruits and vegetables will only last about 2-5 days.

If you do buy too much, you can think about making a pie, or doing some canning, or freezing some of your more fragile fruits and vegetables before they spoil. Always store your food in its complete wholeness.

According to food scientist Barry Swanson at Washington State University, if you pull fruits and vegetables apart, you have broken the cells, and microorganisms will immediately begin to grow. Avoid breaking the skin and leave the stem intact.

He also says you should never place fruits and vegetables in airtight bags. That actually will speed up the decay. Be mindful that mold will proliferate quickly in airtight bags and can spoil the whole group of fruits or vegetables. Toss out any spoiled produce immediately, or put it into your compost bin.

Next, make sure you are storing the various types of fruits and vegetables with the right partners. Some give off high levels of ethylene gas (a ripening agent), which makes them and everything around them ripens or decay quickly. You want to keep these types of foods separate from each other.

Put things like kale and spinach in the same bin, and peaches and apples in another. If you put fruit with greens, it will cause the greens to rot or turn yellow in a few days. Greens are very sensitive to the ethylene gas. I have a little product called an E.G.G. (Ethylene Gas Guardian, which is shaped like an egg), and it absorbs the ethylene. I just put it in my bin with the fruits and/or greens.

Of course, if you need something to ripen faster, then you can use this knowledge to your advantage. You can put the one you need to ripen with a fruit that gives off the highest level of ethylene gas.

I also use produce bags by Bio-Fresh and Ever-Fresh. They will absorb ethylene gas and help your produce stay fresher longer. Keep root vegetables (including all kinds of potatoes) in a cool, dark, dry place. They can last up to a month if kept properly. Never store potatoes in the refrigerator, because they will develop a much higher sugar content.

Here is a list of fruits and vegetables, showing the best way to store them. These are high ethylene producers, and you can refrigerate them: apples, apricots, avocados, blueberries, cantaloupe, cherimoyas, cranberries, figs, green onions, guavas, grapes, honeydew, kiwifruit, mangoes, nectarines, papayas, passion fruit, peaches, pears, persimmons, plums, prunes, quince, and tomatoes.

The banana is a high releaser and should be stored in a cool dark place outside of the refrigerator.

The following fruits and vegetables are very sensitive to ethylene gas: asparagus, bananas (unripe), blackberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplant, endive, garlic, green beans, kale, leafy greens, leeks, lettuce, okra, onions, parsley, peas, peppers, raspberries, spinach, squash, strawberries, watercress, and watermelon. Keep them separate from the high ethylene gas-producing foods.

Mushrooms should be stored in a dry paper bag or breathable container and put in a cool place. I’ve been told to gently brush them off under water to clean them before preparing them for consumption.

Try to purchase fresh fruits and vegetables that have been ripened on the vine or on the tree. Tree or vine-ripened foods contain salvestrols, which are compounds that have natural anti-cancer properties. (1)

In fact, the word salvestrol comes from the Latin word “save.” So, growing your own food or buying from a local farmer is one way of getting food that is vine or tree-ripened. Food that is picked green and then ripened on the way to market does not contain these salvestrols.

Organic food is best because it is more nutrient-dense. Chemical fertilizers and pesticides can destroy nutrients in the soil, like sulfur, chromium, minerals, and probiotics, which are vital for our health.

“The Organic Center study found that organic foods were more nutritionally dense in 61% of the cases” and they “found conventional foods to contain higher nitrates, which are widely considered a potential health hazard.” (2)

Farmers’ markets are one of the oldest forms of direct marketing by small farmers. The fresh, organic produce is local, in season, less expensive, fresher, and it’s fun to meet your local farmers. Find a local farmer’s market near you with Local Harvest. Click here for Local Harvest link.

With all the fresh fruits and vegetables enticing us from their bins at the farmer’s market or grocery store, now we can make those delicious meals with our properly stored produce!

Bon Appétit!

Source:

1. Johnson, Dr. Ben. Qtd. in Bollinger, Ty. (2014). The quest for the cures… continues. (Film transcript). TTAC Publishing.
2. Steury, Tim. (Winter, 2009). “Is organic more nutritious?” Washington State Magazine.

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Nancy Addison is a certified health counselor, nutritionist, chef, as well as a radio show host, who teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries ( “Eating You Alive”).

You can reach her on her website, Organic Healthy Life, or find easy, healthy recipes in Nancy’s books (which are half cookbook).

Here is her author page on Amazon. Author.to/nancyaddison

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The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this email, article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging. I make no claims about healing anything.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

Nancy’s website: https://www.organichealthylife.com

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The Journal of the American Dietetic Association, published in 1998, showed that children consumed an average of 29 teaspoons of sugar each day, and it is scary to think how much sugar they can ingest in a single day around Halloween and the holidays.

Sugar breaks down the immune system and stresses the body severely – contributing to diabetes, obesity, tooth decay and a host of other health problems. Anything high in fructose, like high-fructose corn syrup or agave nectar, disrupts the body’s ability to make insulin, as well as being a hormone disrupter.

Halloween, however, allows a parent the opportunity to use the spooky theme to make new dishes seem fun and exciting. Did you ever think that green food is the perfect choice for a spooky Goblin Goulash smoothie?
This wonderful, raw, nutrient-dense green smoothie drink or food can help counteract all the sugar-dense foods they may be eating elsewhere. Children’s organs are forming into their twenties, and the food they eat goes directly into the formation of these organs. Therefore, it is crucial that the foods they eat have a pure, nutrient-dense nature. This makes choosing organic food much more important for children than adults.

Glyphosate, the leading herbicide used on non-organically grown crops, was originally patented as an antibiotic. This saturates the food and kills all life that it is growing in. Dr. Richard N. Olree Jr DC described this non-organic food as eating an antibiotic with every bite, on an interview on Diverse Health Services. He said that when we eat foods that are grown or killed (They use this herbicide now to saturate and kill crops like: sugar cane, soy, corn, grains, lentils, oats, beans, cotton, canola, etc. so they can harvest them quicker.) then it is like taking an antibiotic every time you take a bite of food. Would you want to take an antibiotic with every bite? Well, he said that is what we are doing when we eat non-organically grown food.

Antibiotics are non-selective, they kill all life. Our immune system is made of beneficial bacteria. These antibiotics kill all the bad bacteria, but are also destroying all the beneficial bacteria as well. Antibiotics destroy the beneficial bacteria that comprise our immune system, which is supposed to keep the bad bacteria in check. Ideally, we want a strong immune system made up of healthy beneficial bacteria. So eating organically grown food is important. Non-GMO is not enough, food should be Organic and non-GMO.

I highly recommend making a healthy, organic green smoothie at this time. It can help adjust the bodies’ PH balance, as well as being packed with nutrition, enzymes, and fiber. Drinking something green may sound spooky to you at first, but give it a try; you may be surprised by the taste.

When we introduce new foods, it may taste unusual at first, mainly because you are not used to eating that food. If you stick with it for about 10 days of 2 weeks, this gives your body a chance to develop new taste buds adjusted for this new food. So, if a healthier change of diet is desired, just stay the course and the foods will start tasting better and better.

When adjusting a child’s diet to include better quality food, a helpful method of encouragement can be rewarding them for trying this new food (a few bites at least 10 times or for two weeks). There is a good chance that when those two weeks are over, they may actually like the new food. Gold stars, a special outing, playing a game with them, or a morning of art can be wonderful rewards for children trying new and interesting dishes.

When your child comes down for breakfast on Halloween week, have this green smoothie – Goblin Goulash ready in the fun spirit of the holiday and know that you’re giving them something nutritious and share the experience with them.

It is best to make this drink in a good blender, because it can turn nuts, seeds, unskinned fruit, and vegetables to a liquid more easily. This drink is rich in phytonutrients and vitamin C, so try to drink it within 20 minutes, because the nutrients begin to dissipate after that time.

Iron is more absorbable into the body when vitamin C is present, so if you use baby spinach, this drink will be rich with vitamin C and Iron. In addition, leafy greens, such as the ones in this recipe, are high in protein without the unhealthy effects of many types of meat. Spinach is actually 45% protein!

Recipe for a “Goblin Goulash” Green Smoothie

Ingredients

1 cup Leafy greens (fresh watercress, romaine, red leaf lettuce, sprouts – in any combination and torn into pieces)
1 tsp. fresh, broccoli sprout powder (see below in notes)
2 Whole fruits (pear, apple, mango, papaya, pineapple, or combination) chopped into chucks with seeds and stems removed. (You can also use berries)
3 – 4 Dates (pitted and soaked in water to soften)
2 cups mineral-rich, non-chlorinated water (more water can be added to desired consistency)
1 Tablespoon Flax seed oil (cold pressed)
1 tsp. Lime or lemon juice (freshly juiced and used immediately)

Directions

Put all ingredients in the blender and blend. Serve immediately.
Note:
I order my raw. organically grown broccoli sprout powder from the Indoor Organic Gardens of Poughkeepsie. I put it in my food throughout the day. You can mix it in mash potatoes, apple sauce, cool soups, hummus, etc. It doesn’t have much flavor, so it’s easy to add this nutrient dense food to https://indoororganicgardensofpoughkeepsie.com/ Tell them or put the code “Nancy” in and they will give you a discount. They grow amazing sprouts and they can overnight them to you.

Have a safe, healthy, and fun October and Halloween!

By Nancy Addison CHC, AADP
copyright@nancyaddison2019

The post A Healthy Recipe For A Healthy Halloween appeared first on Organic Healthy Life - Nancy Addison - Nutrition.