I believe that your body carries your soul and essence while you are on earth – so it is important to treat it properly, and that means eating healthy, getting regular exercise and getting plenty of sleep.
Fifteen years ago, I realized that I felt so much better and more alive when I skipped processed foods and ate foods from the earth instead. Although I grew up in the south and learned to eat whatever was in front of me, I moved on to a vegan, plant-based diet to support my optimal health and the health of the planet – and I never looked back.
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For anyone looking to incorporate healthier eating habits into their lifestyle, I recommend adding more plant-based foods to your diet while reducing the amount of processed foods you consume.
I like to cook for variety, special occasions or just for friends – but I eat two things every day: a smoothie and a salad. I think a smoothie is the best way to mix vitamins, nutrients, and treats in one glass. I’ll have one for breakfast or as a snack or meal replacement, and I love experimenting with a mix of fruits, superfoods, and protein powders. I often drink a green smoothie in the morning for an extra boost of energy to start my day – I’ve listed my recipe below.
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For lunch or dinner, I enjoy a salad because it’s a great way to add more veggies to my day. I start with a base of leafy vegetables; My favorite is kale. Then I pick about five vegetables (or mix them with a combination of vegetables and fruits), add some protein (like lentils or nuts), and sprinkle some seeds on top for a little crunch.
Green machine smoothie
- ½ cup of fresh red grapefruit juice
- 1 cup of dinosaur cabbage
- 1 large sweet apple, pitted and chopped
- 1 cup chopped cucumber
- ½ cup of chopped celery
- 1 measuring spoon of natural or vanilla protein powder
- ¼ cup frozen mango
- ⅛ cup of fresh mint leaves
- 3-4 ice cubes
- Put the juice of half a large red grapefruit and ½ cup of grapefruit juice in a blender.
- Add the remaining ingredients and stir until smooth. (Add extra water if you want a thinner consistency.)
Quick kale salad
- 5 cups of kale
- ¼ cup of dried cranberries
- 1 avocado, chopped and diced
- ½ cup of crushed carrots
- ½ cup chopped and diced cucumber
- ¼ cup sunflower seeds
- 1 cup chopped cherry tomatoes
- ½ cup crushed purple cabbage
- 1 tbsp coconut oil
- 1 lemon, juiced
- Salt and pepper to taste
- 2 tbsp coconut nectar or maple syrup
- 1 tsp balsamic vinegar
- In a bowl, mix the ingredients for the salad dressing with a fork.
- Prepare the vegetables in a large bowl. Start by destemming and washing kale. Let dry.
- Mix in the remaining ingredients.
- Top with dressing and mix.
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