20 simple ways in valuing your body

Some peoples cannot feel comfortable with their body and live. Peoples like that inclined has loss their faith. Peoples like that can easily sick. Are you satisfied with your own body? If you aren’t satisfied with your own body, you can follow Margo Maine, Ph.D suggestion in valuing your own body, e.g.:

1. Your body comes from great creative power of God so start to value’s your body.
2. Make some table which fills the capability of your body and what are your bodies can do. Read and update this table everyday.
3. Aware with what are your bodies can do everyday. Remember that your body is an instrument of your life not only an accessories.
4. Make a list of peoples, who are your idol, peoples who have more positives contribution in your life, in society, and in this world. Look at them, are their physical look more important in enhancing their success and their achievement.
5. Walking with upright heads, support with self-confidence.
6. Don’t let your weight and posture of your body blocking you in enjoy your activities that you like.
7. Use the comfortable clothes that you like and appropriate with your body.
8. Count your favor from God and never count your bad luck.
9. Think another things that you can achieve with the times and energy that used for worrying your body and style.
10. Be a friend and supporter, not an enemy for your own body.
11. Think that your skin can regenerate every month, your stomach can regenerate every 5 days, your liver can regenerate every 6 weeks and your bone can regenerate every 3 months.
12. When you wake up in the morning, never forget to thanks to your God for the rest so your body feels fresh.
13. When you go to bed in the night, never forget to say to your body, how important of your body in doing your activities all days.
14. Find some sports exercise method that you can enjoy and you can do timely. Never doing sports exercise for fat losing or to attack your own body. Doing your sports exercise for your health, strength and because you can feel comfortable.
15. List your 10 positive things of your body without think your physics.
16. Write “I’m look interesting inner and outer” and adhere it in your dressing table.
17. Find nice things in the world and inside your own body.
18. Remember when you feel comfortable with your live and talk to your self if you can feel it again although you has not younger.
19. Start talk to your self that lives is too short if spending for hating your own body.
20. Eat when you are hungry and take a rest if you are tired. Find some friend who can help you to remember your outer and inner beauty.

source : www.kompas.com

Roasted Parmesan Parsnips

Here's a new way to cook parsnips, thanks to the fabulous blog Sprouted Kitchen! She has great ideas and AWESOME pictures, take a gander when you have a free minute- she makes cooking meals into an ART! These Roasted Parsnips are soft and gooey thanks to the parmesan cheese, and yet bursting with flavor with all the different herbs--- they were so yummy I could have eaten them all myself!!!

Ingredients:

4 Parnips, peeled & chopped

1 egg white

1/2 TBSP dried Oregano

1 TBSP Rosemary, finely chopped

2/3 cup Parmesan Cheese, fine

s & p

Directions:

Super simple. Peel & chop your parsnips, put them in a bowl. Separate an egg white and toss the parsnip sticks in it, then add your seasoning and give it another toss, then add your parmesan (I had to chop mine be cause it was shredded and needs to be a fine consistency). Toss it all together, pour it out on a cookie sheet lined with parchment paper and cook for 20-25 minutes on 425 until they are golden and done to your liking! You can serve plain or with a marinara sauce.

Mung Beans - Nutritious and Tasty

Image via Wikipedia

We all know of bean sprouts, having seen them in supermarkets or in Chinese and Thai food, but not everyone knows that they are sprouted mung beans. Mung beans are seeds of the pods of the Vigna radiata plant which is part of the legume family. They are native to Asia. In the West mung beans were originally grown as animal feed. 

Mung beans are small and dark green in colour and in many places also known as moong and green gram.  They are sweet, and soft, and they are easily digested. They are sprouted,  split and hulled (mung dal), or ground and their starch extracted and made into cellophane noodles. Mung dal,  is referred to as the "queen of lentils"  in Asia, is light yellow in colour and is used in many Ayurvedic dishes.

Mung dal and mung beans are a source of protein, dietary fiber,  B vitamins, magnesium, phosphorous, folic acid (folate), iron, manganese, zinc, copper and aminos. Sprouting the whole beans improves on their nutritious content and adds vitamin C.  They are low in sodium and a cup of bean sprouts contains 3 grams of protein and a cup of boiled mung beans contains 14 grams of protein.

Enjoy the sprouts in stir frys, salads and added to sandwich fillings.  Neither whole mung beans not mung dal needs soaking before cooking and have a butter soft consistency once cooked and are used in soups, stews, and salads.  Due to it's energy and strength giving benefits mung dal is part of a popular Ayurvedic dish called Kicharee. It is eaten during cleansing and detoxification programs, when recovering from illness, by the elderly, and also to balance one at the change of seasons. 

So pick up a packet of mung dal or a packet of mung beans to cook and to sprout today.  Inexpensive, tasty and nutritious!

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Kicharee 

From Pukka Herbs' Ayurvedic Recipes

Try eating kicharee regularly: it is easy to digest, very nourishing and delicious.

1/3 cup split mung dal 

2/3 cup basmati rice (or other grain)

3-4 cups of water (a ratio of 1:3 or 1:4).

1/2 tsp each of organic turmeric, ginger, roasted cumin and coriander. Adjust flavour to your preference.

seasonal vegetables like spinach, peas, seaweeds, shitake mushrooms.

Simmer the mung dal and rice in the water. Add all the herbs and then the vegetables. The best practice is to cook it on a very low heat in a covered saucepan and DO NOT stir it after all the ingredients are added or it will go mushy. Stir in a teaspoon of hemp seed oil at the end.

Rockin' Pumkin Soup (Raw)

From Raw Pleasure, created by Jenergy      

For a long time I believed that raw pumpkin soup was not possible. 'Tis! This is one of my favourite raw dishes. Easy on the tummy, easy on the eye and a treat for the taste-buds!  ~ Jennie

Soup

2 cups diced butternut pumpkin, diced

½ cup of brazil nuts

½ teaspoon of salt

½ clove garlic

½ teaspoon ground cumin

1 kaffir lime leaf

1-2 cups of water, depending on how you like your consistency

Croutons

corn kernals, off one cob

1 red or yellow capsicum, diced

1 small cucumber, diced

1 cup of mung bean sprouts

In your high speed blender add the pumpkin, brazil nuts, salt, garlic, cumin, kaffir lime leaf and water. Blend on high until smooth. Pour into a bowl and add your croutons. Jennie's Note: Whenever I make a soup I like to dice in some fresh vegies for the chew factor. When we chew our mouth releases saliva which is the first stage of digestion with our food. This helps our tummy immeasurably. I've used my favourites for this recipe but you can also use carrots, celery, tomato, other greens, finely chopped nuts or seeds, parsnip, cauliflower or broccoli. When it comes to vegetable croutons you are only limited by your imagination. Go for it. Have fun! 

Gingery Mung Bean Sprouts Pancake (Gluten-Free)

From All Recipes By Kaoru   

This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!! ~ Kaoru 

2 tbsps / 10 gms minced fresh ginger root

1 tbsp / 15 mls tamari

1/4 tsp sea salt

6 tbsps / 55 gms barley flour

1/4 cup / 60 mls water

1 cup / 105 gms  mung bean sprouts

1 tsp vegetable oil

1 tsp sesame oil

ground cayenne pepper to taste (optional)

In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter. Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

Mungous Dip (similar to Hummus, but Green)

From Yoga Murrieta    

1 cup mung beans

4 cups Water

2 limes squeezed

2 cloves garlic minced

2 tbsps sesame tahini paste

2 tbsps extra virgin olive oil 

1 tsp salt

squirt Braggs

1/4 tsp black pepper

dash of cayenne pepper

Bring mung beans to boil in water and turn heat to low and continue to boil for 35-40 minutes until done. Or pressure cook for 12 minutes with a quick release. Strain mung beans and smash or blend with the rest of the ingredients. Use as a dip with green vegetable slices for the Green Diet or the Mungs Beans & Rice Diet. Vegetables such as cucumber or zucchini slices, bell pepper squares or celery sticks, etc... Enjoy.

Toasted Flat Bread...

Get them before they're gone!

Here's a yummy treat, a great compliment to any salad really. Take a piece of flat bread, lightly butter it or use a little olive oil evenly, then add some Garlic Salt and sprinkle some parmesan cheese and put it in the oven on Broil for a few minutes (watch it, it will cook quickly and can burn easily!). Then slice it up and serve it as a fun crunchy side to a salad.

Cooks Quickly and perfect for a last minute meal!

I love Trader Joe's Whole Wheat Flat Bread. It is really soft and chewy, and is great for many things. I use it to roll up sandwiches, even sandwiches for kids- it makes a great peanut butter, banana, & honey sandwich all rolled up and chewy! Give it a whirl!! You're gonna love it!

Carrot Cake with Creamy Frosting

This tasty little treat is just in time for Easter!

So my daughters 2nd birthday is this weekend and I was looking for a yummy recipe that was light on the sugar and BIG on flavor- so I combined 2 -3 different recipes and came up with this little treat. They are flavorful and filling, they are dense like a normal carrot cake and yet unusual with the addition of the lemon zest and nutmeg. You can make this in a loaf pan or cupcakes or perhaps even in a sheet cake. The frosting has no sugar and you can make it as sweet as you like by adding more or less honey.

Directions:

Super simple. Take out your cream cheese brick so it can soften while you prep. Combine your dry ingredients in a bowl, then your wet ingredients in a separate bowl. Then add your dry ingredients into your wet and mix thoroughly. Now, if you use a pan you may want to spray it first or rub some butter on it to prevent sticking, I used cupcake liners and it was fine, but if you are concerned about them sticking to the cupcake liners you can add 2 TBSP melted butter to the recipe. Bake them at 350 and keep an eye on them- cupcakes took about 15-18 minutes (use a toothpick to test them) and a loaf pan could take up to 50 minutes or more. Sorry I don't have better time estimates- I ALWAYS forget to set my timer and end up watching everything by eye!

Dry Ingredients:

1 1/2 cups flour, I used whole wheat but you can use white

1/2 cup brown sugar

1 TBSP cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

Wet Ingredients:

2 eggs

1/4 cup applesauce (I substituted apple sauce for oil)

1 1/2 TBSP Molasses

1 TBSP vanilla

1/2 cup raisins

1/4 cup pecans, chopped

1 1/2 tsp lemon zest

2 cups freshly grated carrots

Frosting Ingredients:

1 brick of cream cheese

1 tsp cinnamon

3-4 TBSP honey (or more to taste depending on how sweet you like it)

1 drizzle of vanilla

Pesto Chicken, Sundried Tomatoes, & Artichoke Heart Pasta

Now that's a mouth full! Here's a simple pasta, easy to throw together in a pinch using the recently posted Pesto recipe. It's super simple and very flavorful!

Ingredients:

1.5 pounds pasta, I used brown rice pasta

3 chicken breasts, baked

1/2 jar sundried tomatoes, julienne sliced

1/2 jar marinated artichoke hearts, divided

1/2 cup parmesan cheese

pesto sauce

Directions:

First get your chicken baking, I cooked 3 breasts in a pyrex dish (sprayed with Olive Oil) and seasoned with s & p and garlic powder on 400 for about 30- 40 minutes (check center before removing from oven, time will vary due to thickness of breasts). Next get your water boiling and your pasta cooking (per directions on the pasta bag). Then make your pesto sauce and then start combining things as they are done. Drain the pasta, cover it in the pesto sauce, chop your chicken, add your sun dried tomatoes & artichoke hearts and toss in some fresh parmesan and you are ready to serve your hearty and tasty pasta! Ta-duh!!!