Spring Salad Platter

This is a beautiful, nutritious and delicious spring salad platter that could easily be tossed together in a large bowl instead. Rather than a proper recipe, consider this inspiration via approximations as I didn't measure ingredients very specifically. But they all worked so nicely together, I had to share!

• A few small bunches of little gems lettuce

• A few handfuls of sprouted microgreens

• About 4 medium beets peeled, sliced thin (tossed with a little olive oil, laid out on a tin foil-covered baking sheet and roasted about 7 min. per side at 350 degrees)

• About one and a half medium red-fleshed potatoes cooked whole and then sliced thin (or other colorful potato, sweet or otherwise) (covered with cold water in a pot, brought to boil while covered, simmered uncovered until tender to the touch with a fork, cooled in a bowl of cold water)

• 1 can white beans, rinsed and drained

• A handful of calvestrano olives, sliced

• 2 green onions / scallions, thinly sliced

• A few springs of fresh herbs (dill and chives), roughly chopped

I made a secret recipe shared by a dear friend that is a lemony-dijon-caesery blend to be drizzled on top of servings -- but some good olive oil, fresh lemon juice, salt and pepper would be lovely. Or anything you prefer or have on hand, really.

Recipe: Lentil-Stuffed Delicata Squash

Fall vegetables abound in gardens and farmers markets alike right now, and at the moment we can't get enough delicata squash. It roasts quickly and unlike other squash with tough skin, you can eat the outside -- no peeling required. Combined with caviar / beluga lentils and brown rice, served alongside steamed greens and avocado, and enhanced with a balsamic vinegar-dijon mustard mixture and seasoning -- delicata squash remains the heart of this meal but is so well-accompanied by the other ingredients. This recipe comes together quickly (especially if you have leftover brown rice at the ready to use, which we happened to have on-hand) and is incredibly satisfying and filling, very delicious and very nutritious.Lentils are a staple in our kitchen, and should be for anyone eating mostly or fully plant-based -- they're full of protein, fiber and important vitamins (i.e., folate, thiamine, vitamin B6) and minerals (i.e., manganese, iron, phosphorus, potassium, copper) and are a versatile component of many warm or cold dishes.This serves 2-4 people, depending on appetites. Also makes for great leftovers!

Lentil-Stuffed Delicata Squash

Serves:

2-4

Ingredients

• 2 delicata squash

• 5 oz greens (a few large handfuls)

• 1/2 cup dry beluga lentils, rinsed

• 1 cup cooked brown rice

• 1 avocado, thinly sliced

• 2 tbsp chia seeds

• 2 tbsp good quality balsamic vinegar (best if aged and a bit thick)

• 2 tbsp dijon mustard

• 4 tbsp olive oil

• sea salt or himalayan salt

• ground pepper

• garlic powder

• cayenne powder

• hot sauce

Instructions

1. Preheat toaster or regular oven to 410 F. Line a baking tray with parchment paper.

2. Wash the squash and pat dry. Cut the very ends off of each, and slice lengthwise down the middle. Place on the parchment paper / baking tray skin-side down.

3. In a small bowl, whisk together balsamic vinegar, dijon mustard and olive oil.

4. Brush the dressing onto the top of each squash (you'll have leftover liquid). Season with a little salt, pepper, garlic and cayenne to taste.

5. Bake the squash for 20-30 min, or until a fork shows it's soft.

6. Cook the lentils in a small pot on your stovetop (typically estimate about 2 cups of water for 1/2 cup of dry lentils, simmered for 20-30 minutes or until the liquid is absorbed and lentils are tender but firm).

7. While the lentils are cooking, steam your greens using your preferred method (i.e., bamboo steamer, metal pot steamer, etc.).

8. Once the lentils are done, add the cooked brown rice and chia seeds into the pot of lentils and stir. Add a few drizzles of leftover dressing to the mixture, along with seasoning, and stir to combine.

9. Plate the squash and scoop the lentil-rice mixture into each to fill. Add steamed greens and avocado to each plate, and top with a drizzle of remaining dressing, salt and pepper to taste and hot sauce to taste.

3.5.3208

Chocolate Breakfast Milkshake

A breakfast-approved, healthy "chocolate milkshake" -- need we say more?Recently came across and decided to try this Garden of Life grainfree protein, and we are loving it.Organic, very pure, superfood- and nutrient-dense, satisfying/feels good (filling and no gurgly or unsettled stomachs here) AND actually tastes good (even just shaken up with water and/or nondairy milk... and I rarely can drink protein powder straight like that because of taste/texture). Garden of Life has yet to ever disappoint in quality across any of their products.Give it and this milkshake recipe a try!Recipe: Vegan Chocolate Breakfast MilkshakeWhat You Need

• 1 scoop serving chocolate protein powder

• 1 banana

• 2 brazil nuts

• 1/2-1 tbsp chia seeds

• dash of cinnamon

• approx. 3/4 cup nondairy milk

• approx. 1/2 c water

• handful of ice cubes

What You Do

• Blend until smooth!

Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted Tofu

Peanuty, sesame-tinged sauces so nicely compliment a tangled plethora of vegetables and noodles. And the flavors can be be wonderfully varied by by playing around with ingredients and quantities. I think I make it a little differently every time, but it never disappoints!A few years ago, I shared a recipe for cold & spicy sesame salad, and I recently made a slightly tweaked version of it: Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted Tofu (vegan + gluten-free). I made the sauce very similarly, but modified by using rice vinegar, toasted sesame oil and adding in a tablespoon or two of Sambal hot sauce instead of a fresh hot pepper (which I didn't have on hand). I also made about 1.5x the amount in the original recipe.For the veggies, I had a ton of julienne vegetables. I often tend to roughly chop or dice, but thought it might work well to mirror the cut of the vegetables to be more similar to the noodles accompanying them, allowing for consistent fork-twirling when consuming. My OXO serrated peeler did the trick for ribboning the zucchini, carrots and cucumbers, and I thinly slivered everything else by hand.For the noodles, I used 100% buckwheat soba noodles by Eden Foods. Buckwheat has so many great qualities: it tastes wonderful, should be tolerated in people with gluten sensitivities as it is not actually wheat-based (though it's always best to assess carefully on an individual basis), high in good-quality protein (including all essential amino acids), and high in flavanoids (especially rutin) - among much more. It can be a little finicky to cook though, so make sure you have plenty of water in the pot to prevent the noodles from clumping together.In total, this fed 3 of us with plenty of leftovers remaining.Hot or cold, freshly made or as leftovers - this recipe doesn't disappoint!Recipe: Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted TofuSpicy Sesame-Peanut SauceWhat You Need:

• 7.5 tbsp soy sauce

• 3.5 tbsp water

• 5 tbsp natural peanut butter

• 2 tbsp toasted sesame oil

• 2 tbsp rice vinegar

• chunk of fresh ginger about the size of a finger tip (peeled)

• 1/2 tbsp honey (NOTE: to truly make this recipe vegan, swap out the honey for agave)

• 1 large clove garlic

• 1 pinch turbinado sugar

• 2 tbsp Sambal hot sauce

• 1/4 cup peanuts

What You Do:

• Blend all ingredients (minus the peanuts) in a food processor or blender. Taste, and adjust flavor by adding more of whatever you want. Add in peanuts and pulse to a coarse consistency.

Roasted TofuWhat You Need

• 1 package organic tofu, drained (firm is ideal; if using something softer, press it between several paper towels for a minute or two to extract more moisture)

• A few tbsp of spicy sesame-peanut sauce

What You Do:

• Preheat oven to 400

• Slice tofu into small, thin squares/rectangles

• Cover a baking sheet with tinfoil

• Spread a few teaspoons of sauce over the foil, and place tofu in an even layer on top of it

• Drizzle more sauce over the tofu to lightly coat, spreading with a spoon or your fingers to cover

• Bake until the tofu and sauce begin to brown and dry

• Turn broiler on to high, closely watching to avoid over-scorching, and broil the tofu for another minute or so

• Remove tofu from oven and set aside

Vegetables + NoodlesWhat You Need

• 2 zucchini

• 2 large carrots

• 1/2 head purple cabbage

• 2 yellow peppers

• 1 large bunch of dino kale

• 2 cucumbers

• 1 bunch scallions

• A few tbsp water

• sesame seeds

• 16 oz buckwheat noodles

What You Do

• Slice the vegetables into very thin strips (try using a serrated peeler to make this easier, still using a knife for the kale, peppers and cabbage); use the middle third of the scallion and thinly slice into rings

• Set the cucumber and scallions aside

• Heat a large pan over medium heat and add a spoonful of the spicy sesame-peanut sauce

• Add vegetables to the pan along with a couple of tablespoons of water to cook until all begins to soften; cover to steam, lifting the lid to stir as needed

• Cook the buckwheat noodles, drain and add to the pan of vegetables; turn the heat off

• Add more sauce to the vegetables and noodles, add in the cucumber, and gently toss to combine

• Top with tofu, scallions, sesame seeds and more sambal hot sauce, and serve + eat + enjoy!

Vibrant Green Uber Juice

Fall is such a beautiful, wonderful time of year. My favorite, actually! But it's also a common cold season, so it's as prime a time as ever to make sure we care for ourselves and our immune systems -  which we can do in part by staying hydrated, getting proper sleep, managing and reducing stress, and nourishing our bodies with vitamin/mineral/antioxidant-rich vegetables and fruit.

Fresh juices are an effective way to intake super-doses of such nutrition, on top of whatever else you're consuming (hopefully also plenty of veggies and fruit!). Due to sheer volume, drinking juice makes it easier to take in more produce than you'd other wise likely be able to eat. Sip it straight, use as liquid in your smoothies or freeze into ice cubes for long-term smoothie addition.

Peter and I are frequent travelers, and in the enclosed space of airplanes recently I have definitely noticed a increase of sniffles and coughs. So amidst continued busy schedules at home and more travel coming up, we're trying to also recharge and take advantage of our time at home - which includes putting our juicer to use!

Making a big jug of one of my go-to juices - a vibrant green "uber juice" - felt like a smart choice tonight, to get our week started right. And I encourage you to do the same!

I call this uber juice because it's so full of so many health-supporting nutrients. Here's the recipe so you can make it too - but of course, depending on your taste buds and produce availability, play around with what you use. You can't go wrong!

Recipe: Vibrant Green Uber Juice

What You Need:

• 1 bunch of kale

• 1 bunch of rainbow chard

• 2 cucumbers

• 3 small apples

• 2 lemons, peeled

• 1 orange, peeled

• 1 pint strawberries, green leaves removed

• Chunk of fresh ginger (about 2 inches long, peeled)

• Chunk of fresh turmeric (about 2 inches long, peeled)

What You Do:

• Prep all produce (wash greens and anything else not being peeled, peel citrus/ ginger/ tumeric, and slice the bigger things into pieces that will fit into your juicer)

• Juice away! I recommend using the sturdier things, like the kale and chard, throughout the whole process - it helps move pulpier, juicer fruit through.

• If you don't have a juicer, blend everything in a blender until it's as liquified as possible - and then pour through a sieve/ strainer into a jar.

• Store in the fridge and drink as desired - this should last two people 1-3 days, depending on how much you're drinking at a time.

The Daily Good - Dried Green Juice by Aloha

Fresh juice is a beautiful thing - refreshing, delicious and extremely nutritious. Green juice varieties in particular can be extremely revitalizing, detoxifying, nourishing, energizing and hydrating.However, buying enough produce (especially organic) to make desirable quantities of green juice on a very frequent basis can get expensive - as can buying it made-to-order from Whole Foods or a juice bar. Fresh, whole green juices are also being sold bottled now - but come with a hefty price tag too (typically upwards of $6/per). While the cost may be well worth it on occasion, it simply isn't feasible spending for most to maintain daily.That's where The Daily Good comes in - a new product recently launched by Aloha. It's a small packet containing green powder that you can stir into water, juice or add to a smoothie to get your daily dose of greens. Dried green juice!The ingredient list is impressive (and all organic): spirulina, spinach, moringa, green peas, wheatgrass, blueberries, raspberries, coconut water, lemon, king trumpet mushrooms, enoki mushrooms, oyster mushrooms, ginger, alaea salt. And that's it! NO added sugars, artificial sweeteners, preservatives or chemicals of any kind. The list of ingredients - all whole foods - are simply dried (via a proprietary means) in a nutrient-preserving manner. Read more about the particulars of each ingredient here. For people who habitually avoid powders and supplements, especially those with complicated ingredient lists - and I tend to be one such person - this really does seem to be quite different and better than what else I've seen out there, so I encourage even those potential dismissers to give The Daily Good a try.And it tastes really good! I'm a tough taste critic too, especially for things like this - very sensitive to and particular about subtle nuances in upfront flavor, aftertaste and mouthfeel - so even I was surprise with how much I love this. I tried it first simply stirred into water to get the full effect. It mixes in well with only a little bit of sediment, but that's normal and expected with such natural ingredients. The flavor is pretty mild and tastes "real" - not fake or processed or chemical. It's actually quite refreshing. I've been enjoying it the most as-is mixed into cold water, or with a squeeze of fresh lemon juice added.Depending on what quantity is purchased, the price per glass of juice comes out to between $2.50 and $2.89. Which is potentially a third to a half of what would be spent on juice otherwise.So - if you believe in the value of drinking green juice, but the cost of making or buying it fresh constantly is beyond your budget - this is a fantastic alternative. Is it truly as potent as making your own juice? Maybe not point for point - but it comes in a close second, plus you're getting a slew of other super-nutrients that you won't find as easily in home or store-made juices. And it's incredibly convenient - making it especially ideal when traveling!This is also a company that cares sustainability (all packaging is recyclable, biodegradable and compostable - even dissolvable in water - leaps and bounds ahead of most packet products on the market) and quality (ingredients are clean and organically sourced, sometimes even wild-harvested, and as a bonus the packaging is beautiful and sturdy).All signs point to trying this product and supporting this company. I'm excited to continue drinking this and recommending it to friends, family and clients!

Peach Berry Cherry Super Smoothie

When I concoct a smoothie I love, it tends to become my default somewhat indefinitely - like this berry-blend I wrote about not too long ago. But this morning I was forced to deviate, having unexpectedly run out of the mixed berries we usually have stocked in the freezer.Luckily, we happened to have unopened bags of frozen organic peach slices and frozen organic tart cherries (both Costco!), just waiting to be put to good use. And, I also had a few dwindling fresh ingredients in the fridge needing to be finished and not wasted (greens and strawberries), and half of a banana left over from Peter's smoothie. Voila, a new recipe was born!I also just yesterday bought Pomegranate Powder by Navitas Naturals (from the local Natural Grocers, where it was much cheaper than on the Navitas website), my curiosity piqued after reading a few excellent reviews of this new product. It's hard to discern whether I can actually taste it or not, but it blended really nicely into this smoothie, and I love the nutrient boost it adds! Navitas makes across-the-board consistently great products - some of my favorites in the superfood category - so I'm not surprised.Recipe: Peach Berry Cherry Super SmoothieWhat You Need

• 1.5 c cold water

• 10 strawberries (I used fresh)

• 1 c frozen peach slices

• 1/2 c frozen cherries

• 1 tbsp chia seeds

• 2 tsp maca powder

• 1 tbsp pomegranate powder

• 2-3 large handfuls leafy greens

• 1/2 banana

What You Do

• It's a smoothie - you know the deal. Put all ingredients in a blender, and blend away till smooth!!

Recipe: Chocolate Covered Berry Super Smoothie

This has been my go-to smoothie recipe lately for breakfast - and the chocolate element makes it feel particularly apropos this week with tomorrow being Valentine's Day!This is an uber superfood smoothie that tastes and feels great. Go get the ingredients today and make if for you and/or your sweetie tomorrow morning!What You Need:

• 1.5 cups cold water (or chocolate non-dairy milk)

• About 1-1.5 cup of mixed berries (use frozen (unsweetened) if possible - then you don't need to add ice to the smoothie, making it less diluted and smoother)

• 10-15 frozen cranberries)

• About 1 cup of leafy greens (e.g., kale, spinach, chard)

• 1/2 banana

• 1 tbsp chia seeds

• 1-2 tbsp hemp hearts

• 1 tsp maca powder

• 1-2 tbsp cacao nibs

• 1-2 tbsp Nutriboost protein powder

Combine all in a blender and whirr away!As for the ingredients, every single ingredient packs some uber-super powers. From antioxidants to digestive health, boosting immunity, healthy blood, lowering cholesterol, eye health, glowing skin and so much more - this is THE smoothie. Get all of these benefits in one glass! 

Simple Super Salad

simple super salad

This Simple Super Salad could also be called Super Simple Salad. Just a few very healthy ingredients to make a wonderful side or main dish - can't beat that!Being that it's January, we're constantly being inundated (even more than usual) with "lose weight / lose weight fast!" articles, commercials, etc. And while weight certainly plays a role in health, I worry that the uber-intense spotlight on it can make it too easy to lose sight of what is really the most important overarching issue: HEALTH.Eating almost exclusively whole, clean foods - predominantly if not completely plant-based - being regularly active, stretching, taking care of yourself mentally and emotionally, and so on - as far as I'm concerned, these are all the essential components to being a healthier you (and ultimately the healthiest you, if you make it a lifestyle and not a "quick fix" temporary change). Chances are if you do these things - especially shift to eating whole foods (e.g., little to no processed), particularly tons of fresh fruits and veggies and preferably raw at least a good amount of the time - your body will reap the benefits both inside AND out.So - here's an easy and delicious salad to help either get you going or maintain your "deliciously healthy & healthfully delicious" eating! Featuring 4 of my absolute favorite foods (that all just so happen to be "super foods"): kale, tomatoes, avocado and garbanzo beans.Recipe: Simple Super Salad (serves 2 as a main dish)What You Need (use organic as much as possible!)

• 4-6 large handfuls of baby kale

• 1 cup halved grape tomatoes

• 1 14 oz can garbanzo beans (rinsed and drained)

• 2 ripe avocados, diced

• lots of ground pepper and a pinch of salt

• the juice of one fresh lemon

• a few tablespoons of olive oil

• Optional: handful of vegan croutons (breaking the no-processed food rule here - but I'm a sucker for vegan croutons that taste great since they're hard to find! I love Fresh Gourmet's Organic Seasoned version. But - if you leave these out, you'll have a fully raw salad.)

What You Do

• Roughly chop the kale and place in a large bowl

• Add in the halved tomatoes, beans and avocados, and toss well

• Add the pepper and salt, and toss well

• Squeeze the lemon juice over the salad as well as a good glug or two of olive oil (about 1-3 tbsp, depending on your preference)

• Toss the salad well and you're ready to go!

• Optional additions: throw in some croutons and mix well; if you want another light flavor boost, add in a tablespoon of a vinaigrette (lately I am loving Brianna's Real French Vinaigrette - all natural with no sugar added and no artificial ingredients!)

5-Bean Brown Rice & Pumpkin Seeds with Tamari

As I wrote in my last post, preparing some of your own food when traveling and staying in hotels is good for both your health and your wallet if you have the means to do so (aka have use of some basic kitchen appliances wherever you are staying). Plus, when in a foreign country, it gives you more excuses to browse the sometimes curious and sometimes wonderful and new-to-you items found on their store shelves (...orrr maybe that's just me?). So, first came smashed avocado toast, and now here's another simple yet satisfying concoction: mixed beans with brown rice, pumpkin seeds and soy. It consists of literally just 4 readily-available ingredients, is 100% vegan and also gluten-free.Interestingly, on a gluten-related note, New Zealand seems to be very gluten-conscious and it's extremely common for restaurant menus to indicate GF (gluten-free) options. From the little bit I've heard, it seems that gluten allergies/intolerance is quite common here. I'm curious to do some more digging into that and why it is so.But anyway - back to the recipe! I boiled some medium grain brown rice (read more about the benefits of brown rice vs rice here), cooled it a bit in the fridge, and then mixed in a 14 oz can of a five-bean mixture (rinsed & drained), some pumpkin seeds and some low-sodium tamari. Back into the fridge it went in a ziplock baggie, and we ate it as part of dinner one night and I had it for breakfast as well. Yes - a grain/bean/seed/veggie (though there were obviously no vegetables in this recipe) combo makes for a really great and nutritionally optimal way to start the day!I didn't have any measuring utensils to use, so I just eyeballed everything and taste-tested to get the right amount of tamari. You can definitely use a different rice/grain and any bean(s) you prefer, and use soy instead of tamari - just know that soy sauce is not gluten-free.This recipe was inspired by a friend of ours back home who has been a vegan for years and serves as a go-to source of nutrition-related info for people in her life. One challenge people on a plant-based diet sometimes face is preparing some interesting, tasty and nutritious food at home that can be taken on the go and doesn't need to be refrigerated all day to prevent spoiling. She pointed out that mixing a few ingredients, like what's in this recipe, can be preserved in the fridge for a longer time and also withstand a day without refrigeration because the tamari and its sodium content acts as a preservative of sorts. So it's a great meal or snack to have with you when you're traveling/ out and about, or - if you make it when at home - keep it in a container in your refrigerator separate from veggies, and then chop and add vegetables in as you want to eat it to help preserve freshness.Final thought - did you know that pumpkin seeds have LOTS of healthy benefits? They are the most alkaline-forming seed, are high in good quality protein, are loaded with important vitamins and minerals, can be an anti-inflammatory agent, and much much more. High in fat, yes, but good-for-you fat.  

More Dirt on Dairy

Soapbox(ish) time!Dairy has long been commonly thought to help alleviate for heartburn - but more and more evidence is suggesting quite the contrary. Mark Bittman's recent Opinionator piece in the NYTimes - Got Milk? You Don’t Need It - is a must-read. As is the follow-up to it he published yesterday, More on Milk. He presents a compelling and well-rounded account about why as a country we consume so much dairy, and the reasons why it's a habit worth breaking.I won't repeat all of his points here - read the articles for that (and I can't stress enough how strongly I advocate reading them!). But as Bittman wrote, quoting Eric Marcus of Vegan.com:

"In talking to other vegans I rarely hear them say they feel much different after quitting meat or eggs, but you hear all sorts of stories like yours and mine once they quit dairy.”

Over time, I personally have felt a difference from generally staying away from all animal products - but in terms of dairy in particular, I did find reducing/eliminating it had the most immediate and noticeable impact. And this is coming from someone who never had a strongly or acutely negative physical reaction to eating dairy - but regardless, I certainly noticed differences in pretty short order when I started avoiding it (and I used to consume a lot). And my body does respond differently now when I do eat some dairy - less so when it's goat's milk cheese, interestingly enough (but that's just me).Gabriel Cousens, in his wonderful book Conscious Eating, advocates an almost completely plant-based diet. When it comes to dairy, if it's to be consumed Cousens recommends that dairy be treated as a "condiment" - and as Bittman points out, when recognizing the nutrients contained in dairy, that such nutrients are more readily digested by our bodies when consumed in yogurt or cheese form (vs. liquid, aka milk). That, coupled with the importance of it coming from a clean, safe source, basically describes the evolution of my approach to dairy. I don't seek it out for nutrition - I get my nutrients from plant-based sources - and generally avoid it all together. But every so often, a little cheese (preferably goat's milk) from a good source is fine to satiate a craving (though it's also worth noting that by and large I no longer "crave" cheese or real dairy).What we eat and how we eat it is a personal decision, and it's unfair to lambast those who choose to approach food differently than we ourselves do. And dairy is one of the more hot-button issues, where you can find studies suggesting just about anything you want to believe - either that it's good for you, or that it's bad for you. But one thing I keep coming back to is that there is literally no evidence suggesting that a plant-based diet is bad for you... however, there is plenty of valid information linking animal products to various negative health effects. Something to think about! 

Poignant Words About the Importance of Healthy Eating

In an article on HuffPo examining the trend of supplements as weight-loss aids (specifically the recent "it" supplement being African mango), Dr. Julie Chen wrote the following (emphasis mine):

"Don't get me wrong, I am clearly not opposed to supplements, and find them to be helpful in augmenting treatment and health goals... But they are not supposed to be quick fixes that take the place of healthy habits. The healthy habits need to be the foundation of how we achieve our health goals. There are certain supplements and many patient cases where supplements are absolutely necessary above and beyond a healthy diet, but my point is that the healthy diet should be the foundation first and foremost. Supplements are meant to be a gap-filler to augment an already healthy lifestyle. So, I have to frequently caution my patients against continuing an unhealthy lifestyle thinking that supplements are the equivalent of eating a balanced, healthy diet... They are not.So, for everyone reading this article, I would like to propose that we establish food in its natural form in a mostly plant-based diet that is anti-inflammatory as the foundation of weight loss, cholesterol and sugar management, and disease prevention. Then, the supplements that are appropriate and safe for your desired health goals can be layered on top of that foundation to help augment your attempts at your health goal. But, remember to always check with your physician to make sure that those supplements are safe for your medical history."

Love this, and couldn't agree more. And on that note, have a wonderful and veggie-filled weekend!