7 Easy Ways to Detox Daily

We are a ways into the new year and some of us are still looking to start out fresh and rid our body of all toxins. There are many types of cleanses and detoxes that last anywhere from 1 to 30 days. For most of us, when we hear the word "cleanse" or "detox" we think of a juice fast, or liquid diet, or a strictly fruit and vegetable diet. Although some of these may help you loose some weight (water weight), not all of them are actually good for you. A detox and cleanse are always interchanged, but are two different things. 

Detox. When you detox, you rid your organs of toxins such as chemicals, heavy metals, cigarette smoke, etc. A detox targets an organ like the liver, for example. The liver is a highly important organ in the body with many functions such as detoxifying the body, building proteins, and helping digestion. Although one of it's functions is to detoxify the body naturally, if we over consume foods that stress out the liver like alcohol, refined sugar, gluten, or lactose, we are giving it more toxins than it can handle and keeping it from functioning properly thus leading to low energy, inflammation, poor digestion, and not detoxifying the body as it should.

Cleanse. When doing a cleanse, you are mainly cleansing your digestive tract and eliminating toxins and bacteria. A liquid or juice fast is mostly a cleanse because it's giving your digestive tract a rest but still providing nutrients. 

No matter which you choose to do, what you're really doing is giving your organs a break from anything that strains them and keeps them from working properly. They are both great ways to feel good and energized while eliminating toxins in a safe and natural manner.  

The best way to cleanse or detox is to eliminate inflammatory foods and introduce foods that support the liver. Fortunately, there many foods that support the liver, such as leafy greens, lemon, sauerkraut, eggs, herbs such as parsley and cilantro, cruciferous vegetables, garlic, ginger, spices, green tea, onion, sea vegetables, apple cider vinegar, beets, chamomile, artichokes, and omega-3 oils. Ideally, we would include all of these foods in our every day diet, but the most important thing is to eliminate the ingredients that cause inflammation.

Doing either a cleanse or detox can be intimidating and takes some planning and dedication. Most of us have hectic lives or are simply afraid to commit to an eating plan that will last a few days or weeks. A juice cleanse is ideal, but if you're not ready for that, there are things you can do on a daily basis to help detox without feeling deprived of solid food. 

No need to stress, take it one day at a time and do the best you can that day to take care of your body. At the end of the day, check in with yourself. How do you feel? How was your mood, energy, awareness, and productivity that day? You might just find that you feel great and want to do it all over again, or you might need a few days of this in order to see any changes in mood, but focus on finishing that one day knowing that you are doing something for yourself and don't let others discourage you. You are the one that will feel great and benefit from this.

Here are 7 easy natural things you can do on a daily basis to help your body detox: 

1. Avoid gluten and introduce gluten-free grains. Gluten is a protein found in wheat (white or whole wheat products) that causes inflammation in the body, even to those that are not gluten intolerant. Also, look out for gluten-free products as they are mostly always packed with refined sugar. Stick to gluten-free grains such as quinoa, brown rice, millet, and amaranth. For gluten-free snacks, check out my post on Healthy Snacking.
2. Avoid refined sugar. Refined sugar weakens your immune system and causes inflammation in the body. Let your sugar come from natural sources such as fresh fruit, honey (good for sore throat and cough), dates, and root vegetables like carrots, sweet potatoes, squash/pumpkin, and beets. 
3. Drink water and lemon water. Water is essential for cleansing the body. It helps flush toxins out and helps regulate metabolism. Not being well hydrated stresses out our system and prevents detoxification. Dehydration is often confused with hunger, so next time you feel hungry when you've just eaten, drink a glass of water. If you're not fond of water you can add cucumber slices, fresh fruit, or lemon juice to make it flavorful. Lemon water also supports the immune system, supports liver in cleansing out the body, helps digestion, acts as a natural diuretic, balances pH, and aids with weight loss. Start your day off by drinking a cup of warm water with lemon juice on an empty stomach. Add some apple cider vinegar to have even more detoxifying properties. 
4. Drink apple cider vinegar. Apple cider vinegar has many health benefits. It's good for digestion, skin care, detoxifying, anti-bacterial, weight loss, cures allergies, kills candida and fungus, eases arthritis, and balances the inner ecosystem. Add 1-2 Tablespoons to about 6 oz of water and sip. 
5. Eat leafy greens. Leafy greens such as kale, collard greens, spinach, bok choy, arugula, celery, and dandelion are alkalinizing to the body which helps attack bad bacteria and reduce cravings. They contain chlorella which helps cleanse the body. Most of these are also bitter and bitter foods support the liver with detoxification. Incorporate leafy greens in smoothies, salads, and vegetable sautéed dishes. 
6. Slow Down. Slow eating = conscious eating. By eating slow you are usually more conscious about how much you eat and will often find that you get full before eating everything on the plate because you give yourself time to feel satieated. Take time to chew your food to digest it better. Better digestion will also lead to better absorption of nutrients. 
7. Sweat. Sweating is a way of flushing toxins out of the body. Take at least 30 minutes of the day to do some sort of physical activity that will get you sweating. Exercise burns calories and will help weight loss. Sitting in a sauna or getting a massage also help detoxification. 

Detox Salad- Chard, romaine lettuce, cilantro, parsley, cucumber, and red onion with fresh lemon juice and olive oil for dressing

9 Natural Ways to Keep the Flu Away

The immune system is what helps us fight virus and bacteria and keeps us from getting sick. During this flu season and cold weather, it's important to give our immune system a boost.

Here are 9 natural ways to keep the flu away:

1. Drink ginger tea. Ginger is anti-inflammatory, anti-bacterial, relieves pain, and aids digestion. To make tea, simmer a 1-inch strip in 2 cups filtered water for about 10 min and then enjoy with some lemon juice. 
2. Load up on Vitamin C. Vitamin C is an antioxidant that boosts the immune system. It helps to prevent a cold/flu and also helps get rid of it. Foods high in vitamin C include dark leafy greens (kale, collard greens, chard), citrus fruits, brussels sprouts, and broccoli. 
3. Garlic. Garlic is strongly an anti-bacterial and anti-virus ingredient. Eating it raw (uncooked) provides the most health benefits, but cooking with it is also good. If you can take the strong raw taste, chop it up and throw it on your salads, cooked vegetables, cooked meats, and even smoothies. Otherwise, add to pan towards the end of cooking to expose to heat for only a short period of time.  
4. Get enough sleep and manage stress. Lack of sleep puts stress on our body and stress weakens our immune system. Try to get at least 7 hours of sleep each night without interruptions. Things you can do to help deal with stress are: take a walk/hike, drink tea, listen to calming music, read a book, yoga, exercise, meditate, take deep breaths, draw/write, take a hot bath, and prioritize your life. 
5. Cook with spices. Spices like cinnamon, turmeric, and cayenne pepper are anti-inflammatory and help relieve pain and fight health problems. 
6. Eat probiotics. Probiotics are live cultures that live mostly in our gut. These are good bacteria that help fight off the bad bacteria. Feeding the gut with good bacteria helps heal it and strengthens our immune system. Get probiotics by eating fermented foods such as raw sauerkraut, kombucha, kefir(lactose-free), and kim chi. 
7. Avoid refined sugar and dairy. Refined sugar (including alcohol) is what feeds the bad bacteria in our gut and allows it to replicate. Refined sugar also weakens our immune system and causes inflammation in the body. Let your sugar come from natural sources such as fresh fruit, honey (good for sore throat and cough), dates, and root vegetables like carrots, sweet potatoes, squash/pumpkin, and beets. Dairy is also something you might want to avoid if having symptoms of a cold/flu because it creates mucus in the body and only makes things worse. 
8. Drink unfiltered apple cider vinegar. Raw, unfiltered apple cider vinegar is great for many things. Some benefits are detoxifying the body, feeding the gut with good bacteria, and curing a sore throats, sinus infections, headaches, and the flu. Mix 2 Tablespoons of apple cider vinegar with some filtered water and drink slowly. For a sore throat, gargle apple cider vinegar in the back of your throat then spit out and repeat a few more times. 
9. My favorite remedy - "Voo-doo Juice." I learned this tea from my mom and it's what I immediately go to if I feel a cold approaching. It is packed with immune supporting ingredients and it really does the trick. I add 2 cloves crushed garlic, 2-inch piece of ginger, about 1/2 teaspoon of cayenne pepper (or more if you can take it), and 4 cups filtered water to a small pot and simmer for about 10 minutes. Filter tea into a mug and enjoy with a bit of raw honey. 

Don't forget to eat fresh fruits and vegetables and get lots of fluids from water, hot tea, and chicken or vegetable soup. 

Stay healthy. 

Kale and Walnut Pesto

I love pesto. Pesto is a great way to incorporate healthy fats, greens, and herbs into an every day diet. It is high in protein and pairs well with almost any type of vegetable or meat. I use it as a spread, dip, marinade, or dressing. There are many different recipes and types of pesto. Here is a recipe that I recently came up with and I eat with absolutely everything! 

Ingredients

1/2 cup walnuts, toasted
8 small kale leaves (about 2 cups), stemmed
2 Tablespoons thyme leaves
1 clove garlic
zest and juice of one lemon (about 3 Tablespoons juice)
3 Tablespoons extra virgin olive oil
1/4 teaspoon cayenne pepper
1/2 + 1/4 teaspoon sea salt

Procedure

1. Preheat oven to 300 F.
2. Place walnuts on a parchment-lined baking sheet and toast in oven until fragrant, about 8 minutes. 
3. Place all ingredients in a food processor and process until smooth. Taste and adjust with sea salt or lemon juice. If pesto is too thick, add more olive oil. 

Notes

• Toasting of nuts is not necessary, but it will enhance their flavor. 

Author: Giovanna Garcia, Natural Chef

Acorn Squash with Sautéed Kale

Fall is here! I know you're all just as excited about it as I am. Who doesn't love pumpkin and squash? Not only are they delicious, but they also have a great nutritional profile. They are a good source of complex carbohydrates, antioxidants, vitamin C, and high in fiber. These vegetables are anti-inflammatory and cancer preventative. 

Below is one of my first recipes of the season with roasted acorn squash. Roasting is an easy way to cook pumpkin or squash to bring out their amazing flavor and either eat as is with some spices or incorporate into a dish. 

Ingredients

1 acorn squash, halved

filtered water

1 Tablespoon coconut oil

1/2 white onion, sliced

1 clove garlic, minced

1/2 bunch kale, chopped

2 teaspoons ground cinnamon, more to taste

sea salt, to taste

1/4 cup almonds, chopped

Procedure

1. Preheat oven to 400 F. 
2. Cut squash in half, lengthwise, from stem to end. Scoop out seeds with a spoon. 
3. Place squash halves in a baking dish, face side up. Add about 1/2 inch filtered water to bottom of baking dish and place in oven. Bake for 35-40 minutes, until squash is soft and a fork can easily be inserted into it. When cooked, peel skin off with knife or hands and dice squash. 
4. While squash is baking, heat a medium size saucepan over high heat. Add coconut oil and let melt. Add onion and generous pinch of sea salt and sauté until fragrant and translucent, about 3 minutes. 
5. Add garlic and kale and sauté for another few minutes, until kale starts to wilt. Add cinnamon and mix in. Taste and adjust with sea salt and more cinnamon if desired. 
6. Turn off heat. Add cooked squash and combine well. Transfer to a serving plate and garnish with chopped almonds. Serve. 

Servings: 4

Author
Giovanna Garcia, Natural Chef

Tips for Weight Management

There are many factors that contribute to a person being overweight. It can be frustrating to manage weight when we don't know what the issue is. "Calories in and calories out" does play a role in weight management, but there is more to look at. It's mostly the quality of the calories that matters.

Most popular weight management diets just restrict calorie intake and don't consider the quality of the food going into our bodies. If a diet is low in calories and still full of refined sugar and carbohydrates, a person might lose some weight at first, but the sugar cravings, mood imbalances, and old eating habits will still be there. A weight management plan should be a lifestyle change and not temporary restrictions or eliminations that are not realistic to stick with.

Factors that contribute to a person being overweight:

• Behavioral
• Eating when not hungry
• Skipping meals
• Lack of exercise
• Emotional
• Overeating due to stress, anxiety, depression, or frustration
• Metabolic
• Low thyroid
• Slow metabolism
• Medical drugs
• Low muscle mass
• Lack of exercise
• Age
• Gender
• Toxicity
• Metals
• Food colorings, preservative, and flavorings
• Plastics and pesticides
• Bacteria or parasitic overgrowth
• Nutritional
• Eating too many foods that lack nutrients such as processed foods, high sugar foods, and refined carbohydrates
• Consuming more energy (calories) than expanded 
• Having an imbalance of essential nutrients (usually it's an excess amount of carbohydrates and not enough protein and healthy fats)

Factors that contribute to a person being underweight:

• Not consuming enough energy (calories)
• Not getting enough nutrients
• Digestive issues
• Anorexia/Bulimia
• Excessive exercise
• Allergies
• Stress
• Crohn's and Celiac Disease (gut issues)
• Mal-absorption of nutrients
• High thyroid
• Medication side effects

Tips to manage weight:

• Detox/Cleanse: A detox is not the same as fasting and should not be a calorie restriction diet
• Feed your liver: The liver is an organ with many important functions such as making enzymes, making proteins, making bile (helps digest fats), detoxifying chemicals, detoxifying drugs and alcohol, filters about 95% of microbes and toxins from the bloodstream, and regulates blood sugar
• Increase protein: eggs, meats, yogurt, nuts, seeds, legumes
• Increase bitter foods: arugula, dandelion greens, chard, raw cacao powder
• Increase greens: leafy greens, sea vegetables
• Increase sour foods: sauerkraut, vinegars, lemon juice
• Increase herbs and spices: parsley, cilantro, licorice root, cinnamon
• Regulate blood sugar: Weight gain around the waist is usually a blood sugar issue
• Decrease gluten-containing grains and sugar intake (refined carbohydrates)
• Eat gluten-free grains: amaranth, millet, quinoa, brown rice
• Avoid tropical fruits (banana, pineapple, mango) because they are very high in sugar, stick to berries
• Increase non=starchy vegetables: greens, greens, and more greens
• Increase healthy fats: coconut oil, nuts, seeds, nut butters, olive oil
• Increase protein: protein at every meal is important, especially at breakfast (Ideally within an hour of waking up)
• Increase fiber: legumes (good source of fiber and protein). flax seeds, chia seeds, vegetables
• Increase metabolism
• Cinnamon
• Cardamom
• Green Tea
• Ginger
• Garlic
• Apple Cider Vinegar
• Sea Vegetables
• Cumin and Curry Powder
• Hot Peppers (Cayenne)
• Exercise daily
• Exercising in the morning is best because training hard at night messes up cortisol balance and can cause you to hang on to weight
• Get enough sleep!
• Aim for 7-8 hours of sleep each night
• Lack of sleep leads to cravings and overeating
• Stay hydrated
• Water
• Herbal teas

Sources

Bauman College Workbook, Spring 2012

Sauté the healthy way

Healthy sauté is a way of sautéing without the use of a fat, such as olive oil, that could potentially get damaged (rancid) by heat. The sautéing is done with vegetable or chicken broth and still makes the food to taste great. The olive oil can be drizzled over after to preserve its good flavor and nutritional value. This method can be used with any vegetable or meat. 

I personally love this cooking method and use it with mostly everything. I don't harm my body by eating rancid fats and I add healthy fats such as such as avocado, nuts, seeds, and olive oil (without heating) after I'm done sautéing. To learn more about healthy fats and fats becoming rancid when heated click here: http://apurifiedlife.blogspot.com/2012/05/choosing-fats.html

Ingredients:

Any vegetable or meat of your choice cut into bite size pieces. 

Procedure:

1. In a stainless steel pan, heat 2 Tablespoons unsalted vegetable or chicken broth over medium heat. 
2. When broth begins to bubble, add onion and sauté, stirring frequently, for about 3 minutes.
3. Add other ingredients such as garlic, ginger, or chicken, and continue stirring for another few minutes. 
4. Add other vegetables of your choice and cook for an additional 3-4 minutes, or until tender and all ingredients are cooked through. 

Notes:

1. You can add another Tablespoon of broth at any time throughout the cooking if it evaporates completely and food starts to stick to the pan. 
2. If not using onion in your sauté, just skip that second step and add the vegetable(s) of your choice instead. 
3. Visual signs of knowing that chicken is cooked through is that meat is no longer pink when cut into with a knife.

Author:

Adapted from World’s Healthiest Foods www.whfoods.com

Healthy sautéed onion, eggplant, red bell peppers, and chicken with curry powder over spinach

Healthy sautéed garlic, zucchini, mushrooms, brussels sprouts, and tomatoes drizzled with olive oil with quinoa on the side

Don't be fooled by food labels - What to look for

We often think we're buying the right thing because we purchase foods with labels such as "All-natural," "organic," "free of pesticides," "cage-free," and "hormone-free." Be mindful that marketers will write anything they can in order to get you to buy their product. There are specific labels that you should be looking for and organic is one of the most important. In order to know if a food is actually organically produced, it must carry the "USDA Certified Organic" label. This label ensures that the food has been inspected and follows the food safety regulations of the USDA (United States Department of Agriculture).

The term "organic" means that a food is free of pesticides, hormones, and antibiotics. Choosing organic produce and meats is essential in order to get the highest nutritional value. Conventional foods are filled with pesticides, hormones, antibiotics, and are genetically modified. Eating these foods can lead to nutrient deficiencies and inhibit the ability of our body to absorb nutrients. By eating organic we are not only getting the most we can from what we are putting into our body, but maintaining soil health and supporting that animals are treated with respect. Buying organic foods might be pricier, but in the long run, it will keep you from having to spend on medications and medical bills due to diseases caused by food.

There are some exceptions when it comes to produce of what you can get by without purchasing organic, but it is highly recommended to always pay the organic dollar for animal products because these are the ones that are most chemically altered and harmful to our health. So don't deprive yourself from the nutrients you need by purchasing conventionally grown meats and dairy products.


"Choose local, chemical free, organic, and delicious foods. You'll feel the benefits and will have peace of mind and body as a consequence" -Ed Bauman, M. Ed., Ph.D

Here are some general guidelines for purchasing good quality meats and produce:

Chicken

Purchasing the best quality chicken can be a challenge. A chicken that is labeled organic can simply mean that whatever it was fed (usually grains and soy) was organic. Although you want to look for chickens that are raised on pasture, chickens that are fed organically grown grains and soy still provide more nutrients and better health benefits than those that are not fed organic. Organic chicken can be hard to find and a lot of times what is labeled organic still doesn't necessarily mean it meets other requirements you want to look for.

Now a days, the way conventional chickens are raised is completely inhumane and sad. They are being fed genetically modified grains and kept in tight spaces which makes them stressed and messes with their immune system. This leads to farmers giving them antibiotics in order for them to not get sick and spread any disease to the other chickens. Once the chickens are slaughtered, they are dunked in iced-cold water combined with chlorine and other chemicals to speed up the temperature reduction of the chicken.

With all this said, there are many factors to consider when purchasing chicken. Reading labels carefully is very important because statements on the packaging can be misleading. Make sure to look for the proper wording of certain statements. For example, "antibiotic-free," "cage-free," and "all-natural" don't mean the same as "raised without antibiotics," "free-range," and "organic."

Here is what to look for when purchasing chicken:

• Organic
• Free-range
• Raised without antibiotics
• Hormone-free
• Air-chilled

It might be hard to find chicken with all of these factors, but try to at least always purchase organic. 

Eggs

Look for:

• Organic
• Pasture-raised
• Hormone free
• Free-range

Note: Remember that "cage-free" is not the same as "free-range."

Organic, pasture-raised eggs

Meat and Dairy 

Like chicken, they way cattle is raised in industrial farms is unnatural and inhumane. Naturally, cattle should be fed grass, but industrial farms feed their cattle genetically modified grains and soy because it is cheaper and fattens the animals faster. 

The first compartment of a cow's stomach is called a rumen. The rumen is designed to breakdown plant-based foods (grass). When ruminants (animals such as cattle, sheep, goats, bison) are constantly fed grains and soy, they become physically stressed and develop health disorders that ranchers then try to fix by introducing chemicals and antibiotics. These antibiotics and other drugs are present in the meats and dairy products we buy and put us at high risk of developing disease as well. 

Meats and dairy products from animals that are fed organic plant foods are shown to have an overall higher nutritional profile. Dairy products include milk, cheese, and yogurt. 

Here is what to look for when purchasing meats and dairy products:

• Organic
• Grass-fed and grass-finished (The term "grass-fed" can sometimes be misleading because cattle that is fed grass for half of its life and grains for the other half can still be labeled "grass-fed." Look for the term "grass-finished" in order to reassure it was only fed grass. Be sure to ask your butcher for help if not labeled)

To learn more about grass-fed meats, dairy and eggs visit Eat Wild - www.eatwild.com and Michael Pollan's website - www.michaelpollan.com

Fish

Choosing sustainable seafood is always the best choice. Seafood that comes from fisheries that meet sustainable seafood standards assures that the fish populations are healthy and that the fish is being caught or farmed in a way that is friendly to the environment. So not only are you getting good sources of omega-3 fatty acids and protein, but you are supporting healthy oceans when you purchase sustainable seafood.

Depending on the species, some seafood is better wild-caught and some is better farmed.

Here are the best choices to make when purchasing seafood:

• Catfish - U.S. farmed
• Pacific Halibut - U.S. Pacific, wild-caught
• King Salmon - Alaskan, wild-caught
• Rainbow Trout - U.S. farmed
• Albacore Tuna - U.S. troll/pole
• Tilapia - U.S. farmed
• Scallops - Worldwide, farmed
• Sole - Pacific, wild-caught
• Atlantic Cod - Iceland, Northeast Arctic, hook-and-line

To learn more about sustainable fish and recommendations visit Monterey Bay Aquarium Seafood Watch- www.seafoodwatch.org

Produce

Fruits and vegetables are best when organic, but the level of pesticides varies in conventionally grown and some are safer than others.

Ferry Plaza Saturday Famers' Market

Here are what environmental workers call the "Dirty Dozen" which are highest in pesticides and should always be purchased organic:

1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Spinach
6. Nectarines
7. Grapes
8. Sweet Bell Peppers
9. Potatoes (white)
10. Blueberries
11. Lettuce
12. Kale/Collard Greens 

Here are the "Clean 15" which are lowest in pesticides and are safe to be purchased conventionally grown:

1. Onions
2. Corn (non-GMO)
3. Pineapples
4. Avoado
5. Asparagus
6. Sweet Peas
7. Mangoes
8. Eggplant
9. Cantaloupe
10. Kiwi
11. Cabbage
12. Watermelon
13. Sweet Potatoes
14. Grapefruit
15. Mushrooms

To learn more about organic foods and a yearly updated list of the "Shopper's Guide" visit The Environmental Working Group news - www.foodnews.org or www.ewg.org

Amy and I visiting Earl's Organic Produce Market

Soy

Due to their low cost, most soy products are unrefined and genetically modified.

Here is what to look for when purchasing soy products:

• Organic
• Non-GMO (non-genetically modified organism)
• Unrefined and Fermented

Fermented soy products are:

• Tempeh
• Miso
• Tamari/Shoyu
• Tofu (Not always fermented)

Purchasing local, organic, and sustainable foods will always guarantee you the best health. Stay healthy.

Sources

Natural Chef Training Program Textbook, Bauman College, Spring 2012

Pantry Essentials

In order to cook healthy you need to have healthy ingredients to choose from. I've created a table to help. Eating a variety of these foods every day will ensure that you are getting all the nutrients your body needs. Purchase foods organic when possible for the highest nutritional value. Feel free to print this out and keep it somewhere handy for when you go to the grocery store. Happy shopping!

Food	Types	Servings	Nutritional Benefits
Healthy Fats/Oils and Nuts/Seeds (raw or dry roasted)	Walnuts Pecans Almonds Hazelnuts Brazil nuts Cashews Pistachios Sesame seeds Chia seeds Sunflower seeds Flax seeds Pumpkin seeds Nut butters Tahini Extra Virgin Coconut Oil Extra Virgin Olive Oil	2-3 servings per day A serving of nuts and seeds is 2 Tablespoons  A serving of fats/oils is 1 Tablespoon	Nuts and seeds are good sources of essential fats (Omega-3 and Omega-6), vitamin E, protein, B vitamin, beta carotene, minerals, and folic acid Soaking nuts and seeds helps digest them better and increases nutrient availability Coconut oil reduces inflammation, aids digestion and metabolism, and decreases risk for heart disease, diabetes and cancer
Whole Grains	Gluten-Free: Quinoa Millet Amaranth Buckwheat Teff Rice (Brown rice, Jasmine, Short grain, Long grain, Wild) Contain Gluten: Wheat Rye Spelt Barley Oats (oats don't contain gluten, but are usually always cross-contaminated with other gluten containing grains unless gluten-free certified)	1-3 servings per day A serving is 1/2 cup cooked	Whole grains provide complex carbohydrates and fiber Gluten-free grains are hypoallergenic and provide B vitamins and magnesium to help with digestion and balance blood sugar Gluten-containing grains can be inflammatory and hard on digestion Soaking or rinsing grains before cooking helps their digestion
Spices and Condiments	Unrefined sea salt Peppercorns Tamari, low salt Vanilla, pure  Miso Nutritional yeast Dijon Mustard Apple Cider vinegar Balsamic vinegar Cayenne Paprika Cacao powder (raw) Sea Vegetables (Nori, Sea Palm, Dulse, Agar flakes, Kombu, Wakame, Hijiki, Arame) Dried herbs: Bay Cinnamon Cumin Oregano Pepper (Paprika, Cayenne)  Turmeric Fresh herbs: Basil Thyme Cilantro Dill Ginger root Parsley Rosemary Mint	2-4 servings per day A serving is 1 teaspoon - 1 Tablespoon	Spices and herbs add flavor and boost metabolism Sea vegetables provide amino acids (building blocks of protein), vitamin E, B vitamins, fiber, and minerals Nutritional yeast provides B vitamins, amino acids, and minerals
Dairy (Choose organic and grass-fed. Choose whole, low-, or non- fat without any additives)	Raw dairy Yogurt (live) Goat cheese or yogurt (live) Cottage cheese Kefir Mozzarella Parmesan Romano Feta	1-2 servings per day A serving of cheese is 1 ounce A serving of yogurt is about 4-6 ounces	Dairy are a great source of protein and calcium Calcium-rich foods help immune system, fat metabolism, and protect against bone damage and breast cancer
Dried Legumes and Soy (Choose soy products that are fermented and non-GMO)	Garbanzo beans Black beans Pinto beans Adzuki beans Mung beans Kidney beans Navy beans Cannellini beans Fava beans Lima beans Split peas Lentils Soy beans (Edamame) Tempeh Tofu	1-2 servings per day A serving is 1/2 cup cooked	Legumes are rich in fiber and complex carbohydrates 25% of their calories come from protein Darker legumes contain antioxidants Soak legumes overnight before cooking to reduce gas
Meats (Choose organic, pasture-raised [grass-fed, not grain-fed] lean meat and poultry; free of hormones, antibiotics, and nitrates)	Chicken Turkey Lamb Beef Eggs, high in Omega-3(organic and pasture-raised)	1-3 servings per week A serving is 3-4 ounces	Animal foods are a very good source of protein and also provide some vitamins and minerals  Eggs boost brain health, reduce inflammation, and provide heart health
Cold-Water Fish (Choose high in Omega-3, low mercury)	Salmon (wild caught) Scallops Tilapia Ahi Tuna Cod, Halibut Sole Tilapia (farmed in the U.S.) Trout	1-3 servings per week A serving is 3-4 ounces	Seafood is rich in protein, minerals, and essential fats (Omega-3)
Vegetables (Choose fresh, organic, seasonal, and locally grown)	Leafy: Arugula Bok choy Kale Collards Napa cabbage Cabbage, red/green Broccoli sprouts Brussels sprouts Mustard greens Chard, Swiss Leaf lettuce Spinach Mesclun salad mix Romaine lettuce Watercress Crunchy and Starchy: Broccoli Radish Daikon Cauliflower Beets Carrots Pumpkin Bell pepper, green/red/yellow Cucumber Celery Zucchini Summer squash Green beans Yam Sweet potatoes Mushrooms (button, crimini, enoki, maitake, oyster, portobello, shiitake) Burdock Asparagus  Artichoke Parsnip Peas, sugar snap Peas, green Tomatoes Fennel Jicama Onions, red/yellow Garlic Leeks Scallions	5-6 servings per day A serving is 1 cup raw or 1/2 cup cooked	Vegetables provide fiber, vitamins, and minerals that aid digestion, immune system, growth and development, and bone health Vegetables with the highest pesticide contamination (should be purchased organic) are: Bell peppers Celery Spinach Lettuce Potatoes
Fruits (Choose fresh, ripe, organic, and in season)	Blueberries Blackberries Cherimoya Cherries Cranberries Currants Figs Nectarines Grape, dark skin Plums Pomegranate Prunes Raisins Raspberries Rhubarb Strawberries Apricot Papaya Cantaloupe Kiwi Mango Nectarines Peach Persimmon Watermelon Oranges Kumquat Lemon Lime Grapefruit, pink Tangerine Apples Banana Pear Pineapple Plantain Quince	2-3 servings per day A serving is 1/2 cup or 1 medium piece of fruit	Fruits provide complex carbohydrates, vitamins, and minerals Fruits with the highest pesticide contamination (should be purchased organic) are: Peaches Apples Nectarines Strawberries Cherries Pears Grapes
Beverages	Filtered water Herbal tea Green tea Chai Vegetable juice Nut milk	Filtered water: 8-10 cups per day Herbal tea: 2-4 cups per day	Beverages provide hydration and help detoxify

Sources

Natural Chef Textbook, Bauman College

www.whfoods.com