Showing posts with label vitamin rich. Show all posts
Showing posts with label vitamin rich. Show all posts

Wednesday, 21 March 2012

Thai Green Chicken Curry By Kylie Parker

This simple yet YUMMY recipe from patient/follower Kylie Parker can be altered to suit you and your families tastes!


Ingredients
coconut oil
seasonal vegetables 
500g chicken breast
mixed herbs
green curry paste
coconut milk
1.5 cup brown rice


Method
Heat oil in pan. Add chicken and herbs and brown
Add your choice of vegetables
Add green curry paste and coconut milk
Cook until veggies are just soft
Serve with brown rice

YUMMO!!

BBQ Lamb with Barley, Artichoke & Asparagus Salad By Jacqui Stewart

Another Amazing recipe sent in by one of our clients/followers. Thanks Jacqui


Ingredients:
1/2 cup uncooked barley 
400g lamb fillets (backstrap)
Olive oil
100g marinated artichokes (in jar, not from deli if pregnant)
1 bunch asparagus or green beans
1/2 cup grated parmesan cheese
1/2 cup parsley, finely chopped

Dressing:
1 tbs fresh lemon juice
2 tsp flaxseed oil
Lots of Cracked pepper

Method:
Thoroughly rinse barley and place in a saucepan with 3 cups of water. Gently boil for 25-30 min, or until al dente.
Preheat a bbq or grill to med-high heat. Trim lamb fillets of any visable fat and lightly baste with olive oil.
While barley is cooking, drain artichokes and slice into quarters and lightly steam asparagus. Place ingredients into medium salad bowl with cheese and parsley. 
Combine dressing ingredients in a small cup and whisk together. Set aside.
Towards the end of the barley cooking time, cook the lamb fillets. They will need approx. 4-5mins each side depending on thickness. Once cooked, transfer to a warm plate and cover with foil. Rest the meat for 5mins prior to slicing.
Strain the barley and rinse with warm water. Add it to the salad bowl, along with the dressing, mix together. Divide and arrange the salad in the centre of each serving plate. Slice the lamb diagonally into 2cm thick slices and arrange on top of barley salad. Season with extra cracked pepper as desired. 


For a simple twist on this recipe try quinoa instead of barley YUMMY!!

Tuesday, 20 March 2012

Smoothie Recipe By Charmaine Harris

Check out this simple yet wonderful recipe that Charmaine Harris entered into our competition





Ingredients
Hand full of Blue Berries ( frozen )
Your choice of Soy or dairy milk
Strawberry yoghurt
1 Banana
Teaspoon of chia seeds


Method
Mix in a blender till smooth.  Cool, refreshing and ever so yummy!

Cumin-Crusted Lamb with Chickpea Salad By Gemma Cranwell


Cumin-crusted lamb with chickpea salad:

4x 150g lamb fillets
2teaspoons cumin seeds
1 tablespoon olive oil
Sea salt and cracked black pepper
2x 400g can chickpeas, drained and rinsed 2x Lebanese cucumbers, thinly sliced
3/4 cup mint leaves
1 quantity yoghurt dressing (ingredients below)

Dressing:
1 cup natural yoghurt
2 tablespoons lemon juice
Sea salt

Place the yoghurt, lemon juice and salt in a bowl and stir to combine.

Place the lamb, cumin, oil, salt and pepper in a bowl and toss to coat. Heat a large non-stick frying pan over medium heat. Add the lamb and cook for 2-3 mins each side or until cooked to your liking. Slice the lamb, divide the lamb, chickpeas, cucumber, mint and spinach among plates. Serve with the yoghurt dressing. 
Serves 4.

Tuesday, 13 March 2012

Why we need nutritional supplementation

Just a quick video on why we need nutritional supplementation every day. Very well worth a look!!!
http://www.youtube.com/watch?v=A6sD6S2efDw&feature=share&noredirect=1

If you would like to know more about the supplements you and your family are taking simply email me the brand and products name as well as how much you take per day and i will explain what make that product good and/or not so good

courtney@vitalianaturalhealth.com.au

Health & Happiness,

Courtney XXX

Wednesday, 26 October 2011

Coconut Oil

Research has now shown that one oil in particular, coconut oil is a healthy saturated fat that supports immune system function.  Coconut oil contains lauric acid, which is a proven antiviral, antibacterial, and antifungal agent and it is easily digested and absorbed. This is why it works well for conditions such as Crohn’s disease, irritable bowel syndrome and coeliac disease where digestion is a problem for many people.
The anti-fungal aspect of coconut oil helps to kill candida in the gut which is common problem for people with digestive issues. The great benefit of coconut oil is that it helps the body eliminate toxins as well as improving digestion and assists with the absorption of beneficial nutrients from our food. When more nutrients are absorbed this aids the body at cellular level and supports the immune system.
The most damaging fats and oils for the body are man-made hydrogenated fats (trans-fats) and polyunsaturated fats and vegetable oils. These fats and oils are damaging to your entire body because they affect the structure of cells and severely depress the immune system due to the hydrogenation processes they have undergone, resulting in an extremely toxic product that the body finds difficult to process. When your body is working in over drive trying to process toxic products it cannot function effectively.
Coconut oil is reported to enhance metabolism and for many people this helps them to achieve their ideal body weight in conjunction with regular exercise and a healthy diet. Because metabolism is enhanced, the thyroid gland which produces hormones that regulate metabolism, by using coconut oil, this can be helpful in treating Hypothyroidism an underactive thyroid.
There are a number of published studies about the effect of coconut oil on metabolism.  Dr. Ray Peat, a biochemist and proponent of coconut oil for thyroid patients says;
“An important function of coconut oil is that it supports mitochondrial respiration, increasing energy production that has been blocked by the unsaturated fatty acids. Since the polyunsaturated fatty acids inhibit thyroid function at many levels, coconut oil can promote thyroid function simply by reducing those toxic effects. It allows normal mitochondrial oxidative metabolism, without producing the toxic lipid peroxidation that is promoted by unsaturated fats. Coconut oil added to the diet can increase the metabolic rate.”
The best coconut oil to buy is one that is cold or expeller-pressed and unrefined. It’s a safe oil to use it for cooking as it has a high burning point. . Enhancing the natural flavour of foods, its consistency and great taste make it a useful oil when sautéing, or frying or used with curries and Thai style dishes. You can also use it in dessert dishes and baking or in your morning smoothie!
**Can be purchase online at www.vitalianaturalhealth.com.au**

Monday, 10 October 2011

Product Review - Vitamin Water

Their labels promise so much -  ‘focus’, ‘energy’, ‘recharge’, along with a long list of vitamins that just must be doing us good!!
With names like ‘vitamin water’ and ‘nutrient water’, the average shopper would be lead to believe they are getting something healthy that will pick them up and give them more vitality. In my option these flavoured drinks are nothing more than artificial concoctions of sugar and additives.
To prove my point just read the ingredients (if you can the writting if pretty small). There’s water, then fructose (which is fruit sugar), sucrose (ordinary cane sugar), followed by three food acids, flavour, vitamins (C, Niacin, Pathenoic acid, B6, B12), colour, magnesium lactate and calcium lactate.
Vitamin waters have 5-7% sugar (all added) which is half the concentration of soft drink (11-12%). So they’re lower in sugar concentration but this reduction is refuted by the sheer volume of the bottle. You get 500ml rather than 375ml in a standard bottle. While this is than those huge 600ml buddies that pass as a “single serve” of soft drink these days, you still end up consuming 6 teaspoons of sugar.
·  500ml bottle vitamin water (5% sugar)          25g sugar                             6 teaspoons sugar
·  375ml can soft drink (11% sugar)                   41g sugar                             10 teaspoon sugar
·  600ml buddy (11% sugar)                               66g sugar                             16.5 teaspoon sugar
Given the average women should consume only around 45g sugar (11 teaspoons) daily, which represents 10% of daily kilojoules, one 500ml bottle of vitamin water lands her with over half her day’s intake.
Two of the waters have added guarana (source of caffeine derived from a vine native to South America). Nutrient water contains 84mg caffeine which is the same level as energy drinks or one cup of instant coffee. The label says its natural caffeine’ but it’s not clear what this means (caffeine in coffee could be called ‘natural’ too as it’s from coffee beans).
There’s guarana and Taurine added as well – ingredients that you’d find in caffeinated energy drinks like red bull and V. Nothing natural here.
All these drinks come in soft pastel attractive colours which are targeted at young women (as are Alco pops such as cruisers and breezers).
Vitamin water Revive says its colour is ‘fruit and vegetable juice’ which is hard to comprehend. If that’s correct, then why isn’t the juice listed as an ingredient rather that down the end of the list in the tiny quantities of an additive.
Nutrient water energy contains carotene as its colour which is the yellow=orange colour of carrots and pumpkin. It has a good safety record – no problem with that one.
Smart water’s Jump Start Tahitian Lime has two colours – 102 is tartrazine and 133 is Brilliant Blue FCF. Both these artificial colours have had question marks hanging over them for some years now and are excluded from elimination diets that check for food sensitivity. Since the publication of the UK Southampton study, there have been calls to have them banned from foods aimed at children.
All have the same B vitamins added – niacin (B3), pantothenic acid (B5), B6 and B12/ it’s unclear why they don’t have vitamins thiamine (B1) and riboflavin (B2). Two have vitamin C added; one also have vitamin E.
The bottom line is that these drinks can hardly be called natural. There are about as far from natural as any mass-produced manufactured food can be. They are simply ‘artificial concoctions’.
What I disagree with most of all is the implied benefits from the words on the label ‘revive’, ‘smart water’. ‘Energy’, ‘enjoy vitamins’, recharge your batteries’, defence’, and ‘vitamins and antioxidants’ and the listing of vitamins. Guarana, Taurine, cranberries or pomegranate. All designed to give the buyer the impression that here is something good and healthy that will give tired over-worked consumers a pick-me-up.
They are marketed as a health-giving alternative to sugary soft drinks but they’re no-where near as healthy as the label would have you believe.
Together these all give the impression that there’s something extra in these drinks over and above ordinary drinks – where there isn’t. Any lift you get in energy levels is simply due to the sugar and caffeine hit.
I like the fact that they’re lower in sugar but why call them ‘waters’ when they have 5-7% sugar, the same as a sports drink like powerade. ‘Water’ implies that there’s nothing else except water plus a few vitamins thrown in – which is far from the truth.
Regard them as a cross between a sports drink and an energy drink. They’ve got the sugar level of a sports drink but the vitamins and caffeine of an energy drink!!!

Monday, 26 September 2011

San Choy Bow

Ingredients
·         160 g of minced chicken or turkey
·         1/2 cup sliced water chestnuts, drained
·         1/2 tablespoon sliced ginger
·         1/2 tablespoon chilli sauce
·         1/2 tablespoon tamari or soy sauce
·         Iceberg lettuce leaves cut carefully into cups

Method
·         Sauté ginger lightly before browning chicken/turkey mince.
·         Add sherry and sauces with water chestnuts and simmer for five minutes.
·         Thin with a little water.
·         Spoon mix into lettuce cups for serving.
·         Accompany with mixed steamed Chinese vegetables.