When we eat plant based, whole foods our tastes change. We want less salt, fat and sugar. This is a great contributor to why we lose weight naturally when we eat foods that support our health.
Dr. Michael Greger in a 2-minute clip we’ve included, says more. Join us here:
Bill and I have noticed our tastes change often during the last 30 years of eating plant based, high nutrient dense, whole foods. We love this way of eating. In fact, we don’t even have a desire to go out to eat any more because the food we prepare is so delicious and fulfilling.
In our course for Health and Natural Weight Loss, we give support for people to change to plant based, whole food eating. There’s lots of recipes, one-on-one coaching to make the shift effortless, video lessons, a community call and a private social media page where we post dishes we make and discoveries we experience.
If you want a free session of coaching about how to leave old, unhealthy habits behind, connect with us below in the “Comment” section.
The difficulty some people face when changing to plant based eating is enjoying dark leafy greens because greens have a natural bitter taste. Today’s recipe is an example of how to change that. Cook greens with sweet red peppers, carrots and Jalapeño peppers. Then top it all with an oil free dressing made from nuts and seeds. Enjoy!
To Your Amazing Health,
Connie and Bill
Greens With Carrots and Peppers
1/2 bunch kale, washed and torn in small pieces without stems
1/2 bunch chard, washed and torn in small pieces without stems
1/3 small cabbage, cut in small pieces
1 large red pepper, seeded and diced
1 Jalapeño pepper, seeded and de-veined
2 carrots, washed and cut in chunks
1/4 cup purified water
Add carrots, peppers, cabbage, kale and chard to a large pan. Add 1/4 cup purified water and turn heat to medium. When pan is hot, cover and cook for 7 minutes.
Serve on individual plates topped with nut and seed dressing recipe below.
Sweet And Sour Oil Free Dressing
¾ cup almonds
½ cup sunflower seeds
3 heaping teaspoons nutritional yeast
1 teaspoon Dijon mustard
3 tablespoons capers
1-tablespoon apple cider vinegar
3 tablespoons raisins
juice of 1 lemon or lime
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 ½ cups purified water
Add all ingredients to blender and blend until smooth.
Store in refrigerator and use within 5 days.