How Food Habits Are Created And Undone

Today we talk about 2 things, inflammatory foods and also habits and how they are created. It’s the nature of the mind to create habits and routines. These serve us by saving time and preserving energy, but sometimes the habits don’t serve us in the long run. We see this with some habits we have around our eating patterns.

Check out the video to learn more about how habits are created and how we can move beyond them to healthier choices.

Isn’t it interesting that inflammatory foods raise the stress hormone cortisol. “A single meal high in animal protein can nearly double the level of cortisol in the blood within a half hour of consumption,” to quote Dr. Michael Greger. And when we eat High Nutrient Dense Plant Based, our cortisol levels go down after a meal. No wonder we lose weight naturally eating this way.

Take a step into High Nutrient Dense eating with the recipe below. Black lentils made Mexican style served with half an avocado are so delicious.

Mexican Black Lentils with Avocado

We served the lentils with steamed cabbage, kale and broccoli topped with a Thousand Island dressing made of cashews and sunflower seeds. An oil free dressing you can make with the recipe below. It is yummy.

Cabbage, Kale, Broccoli With Thousand Island Oil Free Dressing

Contact us in “Comments” below if you wish our High Nutrient Dense food plan. Happy to send it to you.

To Your Amazing Health,

Connie and Bill

Mexican Black Lentils

2 cups Black Beluga Lentils, wash well and drain
5 cups purified water or unsalted vegetable stock
1 large onion, diced
5 cloves garlic, minced
2 inch piece of ginger, minced
1/2 teaspoon turmeric
1 tablespoon avocado oil
1 bunch cilantro, chopped
1 Roma tomato, diced
1 red pepper, cut in triangles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt or to taste
Large pinch of red pepper flakes or Mrs. Dash Extra Spicy
3 inch piece of Kombu sea vegetable to add minerals (when soft cut in tiny pieces and add back to lentils)

Put lentils and liquid in a large pan. Add Kombu, onion, garlic, ginger, turmeric and oil. Bring to a boil, cover and turn to “Simmer.”

After 20 minutes add cilantro, tomato, red pepper, oregano, cumin, coriander, red pepper flakes and ground black pepper. Stir well and cook until lentils are soft.

Add sea salt and adjust seasonings to taste. Enjoy.

Thousand Island Oil Free Dressing

1/2 cup raw cashews
1/2 cup raw sunflower seeds
1 cup purified water (add more if needed to thin dressing)
1/2 lemon, juiced
2 tablespoons Balsamic vinegar
1 large garlic clove
1 Roma tomato
1 tablespoon raisins (add an extra tablespoon for a sweeter taste)
3 tablespoons nutritional yeast
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt

Place all ingredients in blender. Blend until very smooth and velvety. Add more purified water if dressing is too thick. Put in a glass jar in the refrigerator. Will last 5 to 6 days. Great on greens, salads and veggies.

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