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Eat Well Enjoy LifeNovember 10, 2011
In This Issue
An Apple A Day ..This Is WHere Eating Organic Is Worth The Money
Brussel Sprouts
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Ingrid DeHart

*Certified Nutrition and 

  Wellness Coach, AADP

*Certified Detox  

   Specialist

*CHEF

*EFT Practitioner

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I teach people how to get healthy and lose fat eating delicious nutritious meals they can make in minutes. I show them how easy it is to create health if they incorporate some simple strategies into their life. I give them tools they can use daily to make it easy and permanent.

My system is based on whole foods nutrition with delicious satisfying food- not deprivation. I provide individual and group coaching and programs to help people achieve their own personal wellness goals

If you are interested in finding out about my coaching and cooking programs email me at ingrid@eatwellenjoylife.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
What I am up to....
My Not Just Raw Detox Program in under way and already people are seeing their skin clear up and their tummies getting smaller.  I love when people get results... this is what makes me happy.
 
I saw Andrew Weil MD at a Nutrition Conference in NYC at my school IIN.  He was great.  He shared an amazing breathing tool which I highly recommend.  You can find out more about it on my blog Breathing to Reduce Stress
 
The Institue of Integrative Nutrition (IIN) has moved forward into the future of education. All new students will receive the exclusive IIN iPad, preloaded with all of their course materials! This incredible piece of technology takes their education and the IIN experience to a whole new level.  If you ever thought about attending this school call me to find out what it is all about.
 
 

An Apple A Day.....

This Is Where Eating Organic Is Worth The Money

Is Eating Organic Worth The Money?
Is Eating Organic Worth The Money?

Is it necessary to buy organic? It seems so expensive, is it worth the money? I say yes for certain things. Pesticides, herbicides, fungicides have infiltrated their way into almost all the food consumed in America. What happens is these toxins get stored the body's fat, including the brain. They can even stay there for years.

 

Over time these toxins undermine our immunity making us susceptible to disease, infection and even premature aging. So clearly limiting the amount of these chemicals in our body can help us have better health.

 

There is a fabulous group called EWG Environmental Working Group who yearly analyzes the pesticide loads on our fruits and vegetables and rates them from the heaviest to the lowest. EWG highlights the worst offenders with its "Dirty Dozen" list and the cleanest conventional produce with its "Clean 15" list.. Recently, the Environmental Working Group released the 2011 edition of its Shopper's Guide to Pesticides in Produce.

Learn which fruits and vegetables have the most pesticides, plus the ones that are generally safe even if not organic click  Dirty Dozen.

 

You will see apples moved to the top of the list as the most contaminated fruit or vegetable.  They have 54 chemicals sprayed on them that have neurotoxins, reproductive toxins, carcinogens and hormone disrupters. So clearly this is a place to buy organic.

 

What Should You Do?

Your goal is to eat 5 servings of fruits and vegetables per day. If you eat 5 servings per day from the "Clean 15" list which is the least contaminated fruits and vegetables you will eat less than 2 pesticides per day. If you pick 5 servings from the "Dirty Dozen" which is the most contaminated products, you will be eating approximately 14 different pesticides per day.

 

Even with all the toxins it's still better to eat fruits and vegetables than not at all. If you can't always buy organic due to your personal budget, you could pick your favorite and buy that one organic. If you love apples buy local and organic especially this time of year.

 

Every spring and fall certain foods are harvested that naturally provoke a cleansing response in the body. Fall fruits, apples, pears, pomegranates are seasonal fruits that cleanse the body. Today, in a world that has become more toxic than ever, seasonal detoxification is required.

 

If changing your diet is hard for you then contact me for a FREE Create a Healthy Cleanse Consultation to find out how to do a cleanse that is right for you. I offer a  a short 5 day cleanse

DETOX FOR BEGINNGERS to reset your eating habits.  If you want a deeper cleanse I have a 14 day cleanse the NOT JUST RAW DETOX that includes improving your digestion.  These are easy whole foods based programs with great results!


 

 

Brussel Sprouts  
  brussel sprouts

  

 

You'll want to include Brussels sprouts as one of the cruciferous vegetables you eat on a regular basis. All cruciferous vegetables contain glucosinolates and have great health benefits for this reason. Glucosinolates are important phytonutrients for our health because they are the chemical starting points for a variety of cancer-protective substances. They reduce our risk of cancer.

 

There have been some studies showing brussel sprouts have fantastic health benefits without putting the thyroid gland at risk like some other cruciferous vegetables.

 

Be sure not to overcook your brussel sprouts . Not only do they lose their nutritional value but they will begin to emit an unpleasant sulfur smell and taste. Cook them until they are bright green and slightly tender but not soft.

 

Here are 2 easy delicious recipes.

  

Roasted Brussels Sprouts

 

Serves 4 as a side dish

 

1 lb brussel sprouts

4 TB olive oil

Sea salt & fresh pepper

 

  • Trim the ends off of the brussel sprouts and cut in half through the stem end so the leaves remain attached.
  • In a bowl mix Brussels sprouts with olive oil, salt & pepper
  • Put onto a roasting tray in one layer with the cut side down.
Roast in 400 degree oven for 10- 15 minutes until brown and tender
 

  

 

Caramelized Brussel Sprouts with Shallots

 

2-4 servings

 

1 lb Brussel sprouts (choose small ones) Trim the ends, Cut them in half lengthwise through the stem end so the leaves remain attached

2 Tb olive oil

2 shallots thinly sliced

Celtic sea salt & pepper

  • In a large medium pot of boiling water cook the Brussels sprouts until crisp-tender about 3 minutes. They should be bright green.
  • Drain in a colander.
  • In a large sauté pan heat 1 Tb of the olive oil.
  • Add the shallots and cook over low heat, stirring occasionally until lightly brown. Remove shallots from the pan.
  • Add 1 Tb olive oil and Brussels sprouts cut side down.
  • Cook over high heat stirring occasionally until the sprouts are tender and brown, about 10 minutes.
  • Season with salt and pepper.
  • Add shallots back into the pan mix so the Brussels sprouts are coated with the shallots.
  • Serve