Hail to the Kale

Kale. Cultivated in ancient Greece and Rome, this curly headed green is rich in calcium, chlorophyll, beta carotene and other nutrients perfect for aiding in the detoxification of my liver.  Although, I would benefit immensely from the high fiber content (if consumed in its whole state), I have chosen to juice two broad leaves into my daily glass of carrot juice.  It has only been one week and I can already see an immense difference in my skin and energy level.  It will be interesting to see the results that two weeks of juicing kale will make.  Stay tuned....

Raise the Roof to Master S

Cleanse, restore, and fortify!
I’m not speaking of the powers of certain religious master who has attained a  pop-status cult following, but spirulina—master of the ocean.
This blue-green single cell organism has so many health benefits—from anti-aging to boosting immune function— it could easily attain a religious following of  its own.  Spirulina is packed with vitamins, minerals, amino acids, and enzymes. It is reputed to have a higher protein content than steak and contains more beta carotene than carrots.
In relation to the liver, “Master S” improves the liver’s ability to process toxins and also aids the liver in the metabolism of cholesterol and the regulation of blood sugar. So, as I raise my hands to the imagined sea before me, I have one word of praise for the healer that hailed from its depths—Hallelujah!

An apple a day keeps the doctor away goes the old refrain. It should be updated for the twenty-first century to read—a carrot a day keeps the doctor away. With liver issues running rampant due to chronic stress, food additive consumption, a culture that pops pills for everything from ADD to herpes—it's time to give our livers a hand, or in this case a carrot, to aid in its detox and healing.  Carrots are rich in beta carotene, which help the liver to recharge, renew, rejuvenate.
This week, I added carrot juice to my daily diet to gently aid in the cleansing and healing of my emotionally over-taxed liver.  Bottoms up! or as they say in Hawaii, okole maluna!

"More liver!" I don't know why, but as I write this post, I can hear the voices of the Jewish bubbies (grandmothers) who frequented Canter's Deli, in Hollywood, when I lived there in the '80s. Fast forward twenty years and now it's my own body screaming it at me, although the voice is similar, it's saying, "pay more attention to your liver."
For the past few years, everyone from my acupuncturist to my teacher of Chinese Medicine have warned me that I had better start being kinder to my liver. Being the rebel that I am, I ignored them all. Now my face is showing tell-tale signs of liver meridian dysfunction and I can no longer ignore the voice in my head.  I do not indulge in chemical excesses that would lend themselves to faulty liver function, but I am extremely emotional and the stored hormonal by-products of the these emotional tsunamis are beginning to take their toll on me.  One bad breakup and two deaths (my pop and my first love) within a two year span left me reeling and  literally wrecked my liver (yes, there was a lot of anger involved, mostly toward myself).  It is my goal within the next twelve weeks to cleanse, repair, and renew my liver, so that  I can move into the next phase of being- fresh and transformed.

Aloha!

Mahalo and aloha to you, Dr. H, for creating a classroom atmosphere which allowed for extraordinary changes in my relationship with food. I cannot post a final picture, as my brother borrowed my camera, but I will say that it would look  very different from the photo posted previously. The Hersey bar would be gone, as would the box of Amy's frozen Mac and Soy cheese,  and the non-organic almonds.  Yes, there would be still be a can of Coke, but I swear I am working on eliminating it once and for all. You would also find the addition of more fruits and vegetables.  I have never been one to cook and am a creature of habit when it comes to eating takeout multiple times during the week, but I am making different, more healthful choices.  I was really hoping to drop back to 100 pounds and look a decade younger, but my body isn't exactly cooperating (at 43 it's more stubborn than ever!), but I am hoping one more class with you will remedy that situation. I am counting on it. Again, thank you for everything and for opening my eyes to so many new things. Peace and love! Carla

Guests abound in the Crujido house this week; which means eating on-the-go and on the town. Everyone that knows me understands that I am much like Cher’s character in Mermaid; I don’t really cook and when I do it’s in miniscule amounts and everything resembles an appetizer.  When the boys rolled in from LA, we decided to hit True Foods Kitchen for  dinner. While my eyes kept going to the steak tacos, in spite of my long-standing love affair with a vegetarian lifestyle, I decided to stay true and try a new grain combination for this week’s assignment.  I ordered the Quinoa Tabbouleh salad. It was a sexy melange of  sprouted quinoa, arugula, lemon, olive oil, and pomegranate. Accompanied by a sinful cocktail of organic pineapple juice, grapefruit juice, jalepeno, and vodka.  It was decadently delicious.

King of the Fruits

“You can’t have-a the Mango.”

 

Maybe you can't have that one, but you can have have this one.

Mangos, sometimes referred to as “king of the fruits” were said to be a favorite of the Buddha and the  tree purportedly granted wishes to those who asked.  I don’t have a mango grove to meditate, or petition wishes in, but I’m still going to whisper my secret wishes into my  fiery mango salsa and hope that Buddha has his ears peeled.

Mango Salsa:

2 medium mangoes, fresh, ripe, peeled, pitted and chopped
2 Tbs. fresh cilantro, chopped
1/2 small red onion, chopped
1 jalapeño pepper, seeded and minced
2 TBS. lime juice

Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and chill before serving.

Serve with tortilla chips or atop a shrimp taco. Yum!