POSITIVITY

SAIAN

SKINCARE BLOG

Showing posts with label greens. Show all posts
Showing posts with label greens. Show all posts

Saturday, September 26, 2015

New Trends in Health for 2016

Being an esthetician, and a certified nutrition and wellness consultant for almost a decade, I have an immense passion for health and beauty, and an insatiable hunger for knowledge. I have always been a dedicated proponent of the organic and holistic lifestyle, so when tragedy struck in my family, I had no choice but to rise up to the occasion and educate myself as best as I could. For the past three years, I have been doing research to support my mother through her fight with the most aggressive brain tumor – grade IV Glioblastoma. These few years have taught me to appreciate the fragility of human health, and to never compromise the well-being of my body in search of vanity. I have some valuable information to share with you, and I hope my advice is helpful to you on your path to optimum wellness. My mentor, Louise L. Hay believes that all systems work well for different people, so the key is finding a balance. There is no need to frantically purchase all the items I list in the article, but incorporating some of these supplements, foods, and exercises into your daily routine will greatly benefit you!
A number of years ago, my mother was giving keynote lectures on candidiasis, and the importance of alkalizing the body. Now, as 2016 approaches, more and more people are becoming aware of this diet plan, and are healing themselves of acne, candida, gut issues, headaches, weight issues, fatigue, and many other health problems. The goal to this nutritional approach is alkalizing the body by properly balanced pH food combinations. This way of eating stresses the repopulation of the gut with friendly bacteria, especially after antibiotics, by using fermented vegetables and kefir, and it allows you to fully enjoy food without feeling bloated, fatigued, or spaced out. The key is eliminating all sugar, alcohol, caffeine, dairy, and bread from the diet, and following the 80/20 principle. The 80/20 principle states that 80% of the food on your plate must be alkaline (green leafy vegetables, cruciferous vegetables, sea kelp) and 20% of the food or less can be acidic (meat, grains, etc). Another important element is only eating until the stomach is 80% full, leaving 20% empty for comfortable digestion. In other words, stop before you feel full.

A great new idea is to try new fermented foods containing probiotics. Foods such as sauerkraut, kimchi, kombucha, miso, microalgae, and kefir contain friendly bacteria that will populate your gut, and create a healthy intestinal flora. 

For a daily supplement, I recommend Jarrow’s formula probiotics – shelf stable capsules with 5 billion viable cells per capsule. The formula contains all the beneficial bacteria your gut needs:
Lactobacillus rhamnosus R0011, Pediococcus acidilactici R1001, Bifidobacterium longum BB536, Bifidobacterium breve R0070, Lactobacillus helveticus (L. acidophilus) R0052, Lactobacillus casei R0215, Lactobacillus plantarum R1012, Lactococcus lactis ssp. lactis R1058
I also recommend taking certain key vitamins daily. Unlike most other mammals, we do not have the ability to make vitamin C, which means it needs to be added to your diet. In addition to being a powerful anti-oxidant, vitamin C plays a key role in collagen, serotonin, and carnitine production, vasodilation, and lowering blood pressure. 1,000 mg once daily is sufficient.

Also, consider taking 5,000 IU of vitamin D-3 daily. Getting enough sunshine throughout the day, and monitoring your blood D-3 levels is always a great idea. Research shows that vitamin D-3 plays a very important role in preventing disease and maintaining optimal health. We have about 30,000 genes in our bodies, and vitamin D-3 affects nearly 3,000 of them. Your skin creates same D-3 in response to sunlight as the D-3 you get from an oral supplement, and it’s much safer than tanning! 

More than 90% of the Nation is deficient in vitamin K. This vitamin is abundant in Japanese fermented natto, but can be purchased as a supplement over the counter. 100 mcg per day of vitamin K-2 is enough to help make your bones stronger, increase vascular health, and support the immune system!
Make sure you’re taking Omega 3 oils daily – I recommend 2 soft gels a day, each with 180 EPA / 120 DHA. While doing my cancer research for mom, I came across Johanna Budwig - based on her work on fatty acids she developed a diet that she believed was useful in the treatment of cancer. She was a German biochemist, pharmacist and held doctorate degrees in physics and chemistry. Budwig was nominated for the Nobel Prize 6 times, and her genius recipe is still reviving patients, and helping them live longer. You can look up the “Budwig Diet” for additional info and recipe.

Mushrooms also play a big part in reducing inflammation that causes stress, fatigue, brain fog, weight gain, acne, and many other issues. My favorite blend is Aloha Medicinals Immune Assist Critical Care Formula – certified organic full spectrum mycoproducts. Each 6 capsule dose provides 1500 mg of a complex profile of beta-glucans, nucleosides and other bio-active compounds extracted from six different well known medicinal mushroom species.

I also take bio-curcumin (derived from turmeric) for brain health, and prevention of brain tumors. I believe in turmeric with all my heart, and think it is a truly amazing substance! 

Organic and natural food is extremely important, and plays a tremendous part in our body's functions, pH balance, weight, hormone levels, digestion, and mood. Eating right, and taking the right supplements is a step in the right direction, but a systematic lifestyle of healthy nutrition and exercise is the key to longevity and vitality! There is no one exercise plan that is perfect for everyone, but I believe in 3 key elements of physical activity which strengthen, lengthen, tone, and condition the body, and when practiced often, give the best overall results! 

1. Aerobic exercise, such as brisk walks, jogging, dancing, trampoline, bicycle, swimming, and anything else that gets you breathing and oxygenating the body, as well as your blood circulating and moving stagnation. Obesity is a 21st century epidemic in America, and with lack of aerobic exercise, the body can amass a fat padding not only on the outside, but even around the internal organs! All forms of aerobic exercise help to massage the colon, and move waste matter out of the body, therefore detoxifying and cleansing. While we are healthy and strong, we need to adapt to an exercise routine that will build up our endurance, so in the unpredicted case of general anesthesia (GA), the risks of anything going wrong will be minimal. Aerobic exercise is wonderful conditioning for the body - once you get used to this sort of fast paced physical activity, you will never walk up a flight of stairs huffing and puffing ever again! Personally, I never take the elevator - stairs are a great way to get some exercise in during your workday or while running daily errands!

2. Weight training! I hear many opinions on this topic, especially women who are afraid of weight training, thinking that they will look bulky and masculine. Don't fear this form of exercise, because it's a guaranteed method for strengthening muscles, toning flabby areas, and conditioning the body. You don't have to use heavy weights, that is not the most important factor. It's more important to keep correct form, and do these exercises slowly. Never do jerky movements, never strain yourself, and remember to keep your knees softly bent when working with a barbell or free weights. When your muscles are firm, they will hold your internal organs in place, keep your back straight, and burn more calories than fat, even while at rest. 
3. Stretching is incredibly important! I know it may seem useless for most of us to be able to bend over and touch our toes, but believe me, it is essential! Our spine is like a doric column supporting the roof of the Parthenon, except our column (spine) has our spinal cord running through it. Have you been to the chiropractor for an adjustment? He will roll you from side to side, stretch you out, and alleviate any pinching of the nerves that may have occurred in your spine. With regular stretching, you help yourself by allowing the spinal fluid flow freely, reducing the pinched nerves, and lengthening the muscles. Stretching also reduces the buildup of lactic acid in the body, and helps move stagnation. When we get older, with no stretching or weight training, the back can start to collapse forward, forming a hunch which can cause the lungs to collapse and take in a reduced amount of oxygen, and the ribcage to press down on the stomach, therefore releasing acid, and causing GERD. A great form of stretching is hatha yoga - it is both enjoyable and beneficial to the body!

Hopefully this advice has been helpful to you, and will get you motivated to incorporate these suggestions into your daily routine! I am wishing you health and longevity!

Friday, May 15, 2015

Alkaline Vegan Quinoa Recipe for Clearing your Complexion, and Boosting your Energy!

Meet my favorite summer creation - Dasha's Vegan Power Salad! Those of you who have taken an acne workshop with me know how much I stress the importance of alkalizing the body! It is a proven way to get rid of candida, and starving the yeast that can create a toxic environment in the gut, acidic bodily fluids, and acne-prone skin. The reason I call this a power salad, is because quinoa is so rich in protein, and so are black beans! Quinoa is a power-grain, because it is alkalizing, and easy to digest - it's a beautiful alternative to rice and porridge that is easy on the stomach, but has the ability to fill you up!


Today's recipe is a cold salad of organic boiled quinoa, with black beans, organic tomatoes, organic cucumbers and organic orange bell peppers. Tomatoes, beans, and orange bell peppers are not alkalizing, but cucumbers and quinoa are. If you are on a strict alkaline diet, substitute these ingredients with red bell peppers, zucchini, red onions, scallions, broccoli, cauliflower, cranberries, or haricot vert. I always try to change up the ingredients in my favorite salads, so if you're not on the strict candida plan, feel free to add avocado, boiled beets, pine nuts, raisins, fresh corn, garlic (yes!), ginger, or whatever else floats your boat! 

While the quinoa is cooling, I marinade my black beans in lemon juice and Barlean's flax seed oil, then I combine all ingredients an a big bowl, and add chopped cilantro, basil, and a pinch of salt! Quinoa is super easy to prepare! 1 cup of quinoa to 2 cups of water. Bring it to a boil, turn off the heat, and cover the pot for 15 minutes. Once 15 minutes have elapsed, take it out of the pot and cool in a separate bowl, or eat it hot - just like rice! Enjoy!

Ingredients (I use only organic ingredients):
1 cup quinoa (dry)
1 1/2 cups boiled black beans
1 large tomato
1 cucumber
1 orange bell-pepper
5-7 leaves of basil
1/4 bunch of parsley
juice of 1 lemon
1 tbs flax seed oil

Tuesday, April 21, 2015

Heavenly Vegan Bulgur With Sautéed Brussels Sprouts

My heavenly vegan bulgur with sautéed brussels sprouts, parsley, and carrots is a warm, soft and fluffy dinner you can make in 15 minutes! Brussels sprouts can be delicious, if cooked correctly, and I am here to teach you. This is one pilaf you will LOVE!

Ingredients:
1 cup bulgur 
1 1/2 cup organic brussels sprouts 
1 large organic carrot
1/2 medium sweet organic onion
1/2 chopped organic parsley
2 tablespoons organic cold-pressed coconut oil
pinch of salt
I love the 10 Minute Bulgur from Trader Joe's , and use it for all my bulgur recipes. The first thing I do when working with a grain-based salad or pilaf, is start boiling the grain, and while that is on the stove, I chop the veggies. Bulgur is just like rice - you will need 2 cups of water for 1 cup of bulgur. Bring it to a boil, cover, and let simmer for 10 minutes. Take off the heat, and let rest for 5 minutes with the lid on.
Thoroughly wash, and cut the brussels sprouts in half. Warm up a skillet on medium heat. Sweat the onions and thinly shaved carrots in the coconut oil until clear, and add the brussels sprouts. Sauté for 5 minutes, just until the brussels sprouts begin to look soft. Add this mixture to the bulgur, along with salt, and stir in the chopped parsley at the very end, so it stays fresh, and flavorful! Enjoy, and be well! 

Tuesday, January 20, 2015

Organic Vegan Lentil Soup With Sautéed Arugula and Oven/Toasted Butternut Squash

Winter is the perfect season to indulge in soups, and to roast squash! If you have never made a lentil soup, now is the time, and this recipe will make you fall in love. I make my amazing all-organic vegan lentil soup with sautéed arugula and oven/toasted butternut squash sprinkled with cinnamon, and serve it with rustic olive bread and a sprinkling of pumpkin seeds! This perfect meal with warm your heart and nourish your body and soul! 

Ingredients (all organic)
4 cups water
1 cup green lentils1 tablespoon extra–virgin coconut oil
1/2 cup chopped sweet onion
3/4 cup chopped carrots
1 cup chopped carrots
1 cup arugula
1 cup creme
1/2 cup pumpkin seeds
salt to taste

In the oven
1/2 butternut squash
1 tablespoon coconut oil
1 teaspoon ground cinnamon

The first thing I do, is preheat the oven to 350 deg, oil my baking sheet with the coconut oil, and put in my chopped squash. I chop it in cubes and douse it with cinnamon before spreading it out on the baking sheet. This is the most delicious thing you will ever taste, and I don't even want to begin describing the aroma which will spread throughout your home... Pure bliss, pure cozy comfort and love! You will want to only roast the pumpkin for about 30 minutes, and then take out the baking sheet and cool.

Heat the coconut oil in a large saucepan over medium heat. Add the onions, carrots, and arugula, and sauté until soft - about 10 minutes. In a large pot, add 4 cups of the water (or you may use chicken stock) to the lentils, and bring to a boil. Next, reduce heat to low, cover and simmer until lentils are tender, about 35 minutes. You may add a pinch of salt at this time. Last, add the creme, and stir in well.

Add the vegetables to the pot, and puree with a hand-mixer until everything has become well-blended. Plate the soup, spoon the roasted pumpkin in the center, and sprinkle with pumpkin seeds, and enjoy! The perfect vessel for this heavenly meal is rustic toasted olive bread! I hope you will enjoy as much as my family does, because this soup was eaten, and everyone asked for seconds!

Monday, October 27, 2014

Cranberry-Pistachio Power Greens to the Rescue!

How wonderful would it be to have a heaping green plate if goodness for dinner tonight? Like most people, I wasn't always a big fan of broccoli and Brussel sprouts... but as years passed, I grew fond of these cruciferous greens, and now adore them! I promise, you only need 5 ingredients to make this 15-minute vegan alkaline-forming dish that even the kids will enjoy! My cranberry pistachio power greens will fill you up, and warm your heart! All you need is Brussel sprouts, broccoli, cranberries, pistachios, and some cold-pressed coconut oil. 



Ingredients:
1 tablespoon organic cold-pressed coconut oil
1/4 cup raw pistachios
1/4 cup dried organic cranberries
1 cup organic broccoli florets
1 cup organic shaved Brussel sprouts






Sautée the Brussel sprouts in coconut oil on medium heat, turning with a wooden spatula to prevent burning. Add the cranberries and pistachios. The last step is to add the broccoli, because broccoli is tender, and tends to overcook quickly (do this when you see the cranberries get soft)! I don't like brown, soggy broccoli, so I literally just toss it in for a couple of minutes, and turn off the burner. That's it! Your dinner is served - healthy, delicious, and easy to make. I just added a garnish of micro greens, and voila!