Sunday, April 24, 2011

Easter / Daily Nutrition

what a beautiful Easter. the boys had lots of fun finding their Easter Buckets which were filled with fruit, a raw cacao almond butter treat and some "organic" jelly beans- they loved it.

today was market day so mason and i did the family market shopping for all our produce and food for the week. i love when my kitchen is stocked- loads of greens, sprouts, fermented veggies, sea veggies, fruits, avocados, sprouted nuts/seeds, lemons and sooooo much more. Here are just 3 of my stocked bags.

after the market we were off to an Easter Egg Hunt with some friends.

i'm always sprouting something at my house. today i started some new wheatgrass and sunflower, alfalfa and broccoli sprouts.

i'll take some pics as the sprouts grow this week.

my daily nutrition:

warm water, lemon, cayenne & probiotic
YOGA- with a focus on letting go of the psoas. i'm updating my, "Yoga as Therapy: The Infamous Psoas" so my mind is on the psoas even more than usual lately.
2 2 ounce shots of e-3 live
50 ounces of green juice over 1 hour plus supplements (women's multi, Ca, Vit D, Omega zen, vit c, B-12, B-complex)
I'm out of my chlorella tablets and i can't wait for them to come!!! Hurry Hurry Natural Zing!!
green juice today: celery, cucumber, sunflower sprouts, broccoli sprouts, broccoli stems, spinach, kale, alfalfa sprouts, ginger, lemon

raw fermented kim chi
big bowl of sprouts with lemon juice and sprinkled dulse and kelp
large serving of Green Garden Soup and Brad's Raw Chips. i made a double serving of the recipe below and crumbled Brad's Raw Kale, Red Pepper and Sweet Potato Chips into the soup. This was another Yummy creation. Very nourishing. The pic below is just one little bowl i had- i probably had about 4 of these.

Here is the recipe for the garden blend soup:
Garden blend soup
¾ cup purified water
¼ cup orange juice or ½ orange, peeled, coarsely chopped
1 ½ cups kale, stemmed and chopped
½ apple, cored and chopped or ½ small cucumber, peeled and chopped
¼ cup cilantro, parsley, basil leaves or fresh dill weed, packed
1 tablesppon light, mellow miso
½ tablesppon lemon juice
¼ teaspoon crushed garlic
¼ red jalapeno pepper, with seeds or a pinch of cayenne
½ green onion, optional
½ avocado, peeled and seeded

1. Combine the water, orange juice, kale, apple, cliantro or other fresh herbs, miso, jalapeno, lemon juice, garlic, and the optinal green onion, and blend until smooth
2. Add the avocado and blend again until smooth.
3. serve immediately
note: the orange juice gives sweetness to the soup. For a less sweet soup, reduce or eliminate the orange juice, and replace it with additional water.
Variation: you can use a variety of vegetables in garden soups, such as cucumber, zucchini, tomato, bell pepper, celery, romaine, and spinach.

Mason and joe are off at t-ball practice and owen and I are writing this blog and relaxing. he loves sitting on my lap while i work- and i love having him with me.
Here is a pic i took of mason at t-ball practice last week.

This evening i will have a glass of kombucha (it is my wine!!)

Happy Spring!!
namaste, kelly

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