HEALTHY LIVING

Holiday Season
With Thanksgiving and Christmas holidays upon us the Internet, magazine racks at the stores, food producers and various other advertisers are filling us with ideas on what to cook for the holidays. I was looking at some vegetarian recipes just this morning on the Internet about how to make soups and pastries, but the sad part about some of those ingredients; they still used sugar and salt. How can you enjoy your festive holiday this season, still not overindulge, and eat something that is healthy? Here are a few tips to consider.

Read Ingredients
If you have not been, accustom to reading what is in the food you buy, now is the time to begin reading ingredients on packages you buy. You will be surprised what is contained in the fine print. For example, most people will just look at the main label or heading of a food package and think, oh, this is okay to eat!; until they get home and find out that there is one item in the food package that is not healthy at all. Yes, I have been guilty of the same and usually I have just thrown the food out. Read the ingredients after reading the label and you will be glad that you did.

Eat Smart
A healthy diet combined with daily exercise makes it easy to lose that 5%. Remember, a healthy diet includes lots of fresh fruits and vegetables, whole grains, plant-based protein, nuts, and legumes with all foods being whole foods and non-processed. Remember that eating meat substitutes and non-dairy cheeses and sorts can be just as pricey to eat; so use in moderation. Become a smart thinker and you will be a smart eater!

Nov. 2010
2Be Healthy
Carol Balsiger



Recipe:
Holiday Loaf The Total Vegetarian by Barbara Watson
2c WW bread cubes 2 stalks celery, diced
1c water and minced onion 2 tbsp Braggs Aminos
2c cooked brown rice 3/4c rinsed raw cashews
1 tps sage, ½ tps sea salt
½ c chopped walnuts
1 green pepper, chopped
Combine bread cubes, rice walnuts, celery, pepper and onion in large bowl. Blend cashews in water until smooth. Add dry ingredients and seasonings. Press into loaf pan. Bake 45’’ covered at 350°. Bake uncovered additional 15-20”