mediterranean diet
Place your phone down, chant kirtan & enjoy bright beet hummus! 

It's always important to eat your greens (aim for at least one dark leafy green every day)), but this time of year all the more! The spring harvest includes important foods for promoting a healthy liver, colon and lymphatic and immune systems, all of which become stagnant when you spend a lot of time indoors. In other words, greens are the most detoxifying foods you can eat! Think of them as a washcloth that wipes down the insides of your digestive system, rejuvenates your skin and that purifies your blood.

Dandelions start popping up and both the leaf and root are excellent for purifying digestive organs. (My favorite dandelion tea is by Traditional Medicine). Italians (my ancestry) make an excellent dish by sauteing garlic and dandelion greens in olive oil. If you find the taste too bitter, substitute with kale, spinach or even beet greens (my favorite!) - which all pack in fiber, minerals and antioxidants that promote elimination (detoxification!).





Lauren F. Grogan
Holistic Health Coach
Registered Yoga Teacher
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Bright Beet Hummus    
Steaming vegetables, as well as boiling, are the simple  st methods for cooking vegetables. Boiling will soften vegetables faster and more thoroughly. However, with steaming, vegetables are not exposed directly to turbulent water, which helps retain their flavor, color and nutrients. The powerful (and colorful) antioxidant properties of beets will benefit your entire body, from your eyes to your digestive system. They are also rich in folate and manganese. (Don't get scared if you see some of the beets' red pigment appear in your toilet bowl after you eat them - that is normal, teehee.) Add this hummus to sandwiches in place of go-to condiments, toss in a salad, serve as a beautiful appetizer, or simply dip crackers and veggies.
About to enjoy my beet hummus on a GF wrap with arugula, hard boiled egg,
sauerkraut & sunflower seeds!



1 BPA-free can (15oz) garbanzo beans

1/4 cup tahini

2 tablespoons lemon juice 

1-2 cloves garlic       

1/2 cup steamed (or roasted) beets, chopped   

1 tablespoon extra virgin olive oil

1/2 teaspoon cumin 

Sea salt         

Fresh ground pepper          



Directions: Put all ingredients in a food processor or good blender, adding sea salt, pepper, and paprika to taste and blend until well combined. Check for taste and thickness. If you want a smoother texture, add a tablespoon of water. For more flavor, adjust spices.


How to Steam Beets: Fill the bottom of a steamer with 2 inches of water.

While the water is coming to a boil, wash beets (do not peel). Cut beets into quarters.

Steam covered for 15 minutes. Beets are cooked when you can easily insert a fork on the tip of a knife into the beet. Although some of their colorful phytonutrients are lost to the steaming water, there is plenty of color and nutrients left in the beets! Once cooled, peel beets using a paper towel.

Kirtan @ Ohana Rising Yoga School
Sunday, May 31st at 6pm 
My friends and I will be hosting another kirtan at Ohana Rising Yoga School in Ocean Grove, NJ. All are welcome, especially newbies!  Please come to share your voice with us and experience the bliss. (Kirtan is devotional chanting, a form of Bhakti yoga.) 


Cartoons Showing How Smartphones Are Killing
Real Conversations

With the nicer weather here I look forward to "unplugging" as often as possible by not resorting to my phone for every last little moment where I have a free second. It's hard, but oh-so worth it!  These phones are not only compromising our daily interactions but they're really screwing up our neck, shoulders, hands and eyes! Click image below for more funny, yet eye opening cartoons.
Lauren's Bloggings & Archive 
Here's what I've been blogging about during this past month:

My Favorite Brand of Extra Virgin Olive Oil
Latest Trend: Eating BUGS
Hellz NO to Prenatal Glucose Test
Finding the Blessing in An Injury
Tempeh Salad
Sweet Spirulina Milk
DIY Belly Balm
I lost my FitBit & am lost without it!

If you're behind on some newsletters, here is a full archive