What are the benefits of eating High Nutrient Dense Foods versus fast, processed, convenient foods? There is a world of difference.
Our bodies are designed to maintain a high level of health. And when we aren’t experiencing great health, our bodies often send us a signal that they need more support, more nutrients. Time and time again, we’ve seen that once we give the body those nutrients, magic begins to happen. For many pain disappears, blood pressure drops and conditions begin to be resolved. The body comes back into balance.
It is a delightful journey learning how the body thrives. Join us to learn more:
So there you have it.
We understand the move toward quick, convenient foods to help us deal with the full lives we all have. But there can be a price we pay in our health if we neglect to provide the high level of nutrients that our bodies need to stay healthy.
To take a first step, begin by adding dark, leafy greens twice each day. And make it a big serving. Notice how your body thanks you.
Or contact us in the “Comments” section below and we can help you develop a routine with delicious, High Nutrient Dense whole foods that doesn’t require you to spend hours in the kitchen.
And to download a copy of the charts we showed, click on the image below.
Today’s recipe is a carrot cake Bill made last night. The base is garbanzo beans (chickpeas). And is it ever delicious. It is a blessing to have desserts that are health giving and a treat as well. I think it would also make a great breakfast meal. Try it and see what you think.
To Your Amazing Health,
Connie and Bill
Health Giving Carrot Cake
1 28-ounce can of chickpeas or 2 15-ounce cans
1/3 cup ground flax
½ cup water
1 tablespoon coconut oil
4 Tablespoons maple syrup
¼ tsp stevia
2 teaspoons baking powder
2 tsp ground cinnamon
1 1/2 cups rolled oats
2 1/2 cups carrots, medium grate
1 cup raisins
Preheat the oven to 350º F.
Add the flax to the water, mix well and set in the refrigerator for 15 minutes. This is a flax egg.
If you’re using your food processor to grate the carrots, grate them now and set aside.
Drain chickpeas and put them in a food processor with the coconut oil. Process them until relatively smooth. They don’t need to be puréed, a little chunky is fine.
Now add the maple syrup, stevia, baking powder, cinnamon, rolled oats, and the flax egg from the fridge. (That’s everything except the carrots and raisins.) Process until it’s well mixed.
Add the carrots and pulse until they’re well blended in.
Put the batter into a bowl and fold in the raisins.
Spoon the batter into an 8” x 8” baking pan and bake for 50 minutes.
Remove from the oven and let cool completely before cutting into squares.