eat-to-thrive:

Yummy mix of jackfruit, mangos, strawberries, & mangosteen! This was my first time trying jackfruit, and I think I’m in love!!
FOOD IS MEDICINE!
Are you going to eat more fruits, vegetables and herbs in 2014?

Grapes ~ Lymphatic system
Parsley ~ Adrenals
Celery ~ Bones
Watermelon ~ Kidneys
Cherries ~ Blood
Oranges ~ Arteries
Dandelion ~ Teeth
Cabbage ~ Colon
Carrots ~ Eyes
Wheat grass ~ Body odors
Spinach ~ Muscles
Blueberries ~ Brain
Watercress ~ Lungs
Apples ~ Capillaries
Ginger ~ Circulation
Lemons ~ Weight loss
Turmeric ~ Anti inflammatory
Cilantro ~ Detox
Coconut ~ Energy
Broccoli ~ Anti cancer
Kale ~ Minerals
Cucumber ~ Skin
Fennel ~ Bad breath
Dill ~ Mucus dissolver
Raspberries ~ Female reproductive glands
Blackberries ~ Male reproductive glands
Beets ~ Liver
Cinnamon ~ Blood sugar
Lettuce ~ Nerves

Can You Dig It? ;D

-Dan McDonald
pantheisticsunshine:

Future
eat-to-thrive:

Big #rainbowsalad this evening! Mangos, tomatoes, cucumber, carrots, pea shoots, alfalfa sprouts, mushrooms, & lots of green leaf lettuce (most of it’s on the bottom). Creamy dressing was 1.5 tbsp tahini, 1 scallion, 1 small garlic clove, 1/4 cup water, juice of 1 lime, and about a cup of coarsely chopped zucchini all blended together.
Inflammation is largely caused by the foods we put in our bodies. Consuming highly processed canned, frozen and bagged foods are foreign to the natural flora of our bodies and so the body naturally fights against the products in these foods (as a part of the immune response), leading to high levels of inflammation. Effects of chronic inflammation can range from heart disease to dementia, to cancer and arthritis. Most autoimmune diseases like inflammatory bowel disease are linked to excessive inflammation in the body.
Read more here: http://livelovefruit.com/2013/07/anti-inflammatory-foods/
eat-to-thrive:

Leafy greens smoothie. Baby spinach, kale, cucumber, dandelion greens, parsley, cilantro, lemon, ginger, pineapple, and coconut water. Enjoying it in my greenhouse, safe from the pouring rain… those are some baby kale growing in the background. 🌱
FullyRaw Pumpkin Pie Brownies! Triple layer brownies with a “chocolate” fudge twist! If you love pumpkin pie, you will love my twist on this delicious dessert!
Video recipe here: http://www.youtube.com/watch?v=yRuHl7sf0kM&feature=youtu.be
Ingredients:
1 Pie Pumpkin (Raw)
2-3 Lbs Pitted Dates
3 Ripe Persimmons (Very soft to touch)
Half Cup Raw Carob
1 Tbs Cinnamon
1 Cup Pecans (Use extra dates if you want it to be fat free)
1 Cup Dried Black Figs
1 Tbs. Pumpkin Spices (Nutmeg, Clove, Etc.)
1 Tiny Pinky of Ginger
1 Small Vanilla Bean
Directions for Layer One: In a food processor, combine 3/4 cup of pitted dates with the cup of pecans. Sprinkle with cinnamon. Process until it reaches a cookie-dough consistency. Press the mixture into the bottom of your brownie pie dish, and get ready for layer two! Directions for Layer Two Fudge Brownie Chocolate Sauce: In a high speed blender like a Vitamix, blend 3/4 cup pitted dates with your dried figs and carob powder. Be sure to de-stem the figs. You may need to add a cup of water to help it blend. You can also add cinnamon. When you get your fudge brownie “chocolate sauce,” spread it  on top of layer one. Layer two is complete! Directions for the Pumpkin Pie Layer Three: Blend your pie pumpkin, the remaining pitted dates, spices, and persimmons until you get a creamy filling! Spread this mix on top for layer three! Place your brownie pan into the freezer to set for 1-2 hours. When it’s ready, take it out, slice, share, and enjoy!