By Shaina Kamman
Shaina is a Board Certified Health Coach. She works with mothers and others who are hungry for change and ready to make healthy food the staple in their home. She is a graduate of the Institute for Integrative Nutrition, the world’s largest nutrition school, and she is also a member of the American Association of Drugless Practitioners and the Weston A Price Foundation.
With Shaina Kamman
Myth
#2:
Healthy Food Costs an Arm and a Leg
Let's jump right in with the fact here:
Packaged, ready-made, anything-with-a-shiny-wrapper costs an arm and
a leg, and will put a real and unnecessary drain on your resources.
In addition, packaged, ready-made, anything-with-a-shiny-wrapper is
not necessarily healthy.
So
how do we make healthy food that is economical? Well, let’s first
remember our #1 Starting Place. Ask yourself: Would my
great-grandmother recognize this and feed it to her family? If the
answer is yes, you are onto something good!
Today’s
simple example is a delicious, deeply nourishing, and easy-to-make
soup.
Cream
of Broccoli Soup
1. In
a big pot, sauté onions and celery in Extra Virgin Olive Oil on a
medium flame until translucent. Add in salt and whatever spices you
like.
2. Chop up broccoli and potatoes into 1-2 inch pieces and throw
them into the pot. Add leftover chicken soup broth from Shabbos (or
whenever else you made it).
3. Bring it all to a boil, and then simmer
until the broccoli and potatoes are soft, about 30 minutes. Then
blend it all up with an immersion blender.
[Some tips: Cilantro Lovers, you can
add in half a bunch of chopped cilantro to the pot a few minutes
before you blend it. And if
you want it really creamy, you can add a tablespoon or two of coconut
cream to each bowl. Serve with a piece of whole grain bread and
you’ve got a complete meal.]
The
soup freezes well and can be brought out again as a super-fast,
super-healthy, super-delicious dinner. This is the kind of ready-made
that is great!
So
what’s so good about it, hmm?
Onions,
broccoli, and potatoes are some of the most inexpensive and most
nourishing vegetables. Broccoli is high in carotenoids and Vitamin C
and contains B-complex, phosphorus, and potassium. It is also rich in
chromium, which protects against diabetes, and indoles, which is a
potent anti-cancer substance.
Onions
contain carotenoids, B-Complex Vitamins, all-important B6 and Vitamin
C, calcium, magnesium, potassium, and sulphur compounds. They improve
kidney function, lower cholesterol, have anti-bacterial qualities,
and are also helpful in breaking up mucus in the throat, lungs, and
nasal passageways. Potatoes provide Vitamin C and B-Complex,
potassium, calcium, and iron.
Chicken
broth is inexpensive to make (and is sort of free is you are using
leftovers that would have been thrown out!) and is a real powerhouse
nutritionally. Chicken broth, like other meat stocks, contains the
minerals from the bones, cartilage, marrow, and vegetables in the
form of electrolytes, which makes them very easy to digest and
assimilate in the body. It is also rich in gelatin, which aids
digestion and has been used to successfully treat many intestinal
disorders including hyperacidity, colitis, Crohn’s disease, and
many chronic disorders including anemia, diabetes, muscular
dystrophy, and cancer. The amino acids that are released from the
cartilage into the broth have been used in the treatment of cancer
and rheumatoid arthritis. And Rambam and your great-grandmother both
prescribed chicken broth as treatment for colds and asthma.
Add
it all together and you see that this meal will not cost you an arm
and a leg, is delicious, and can be frozen for a quick dinner for
when you need it. And
is something your great-grandmother and Rambam would be proud of!
Myth
#2 has been debunked.
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For more information on Shaina’s Health Coaching practice visit www.lifewithin.info and LIKE Life Within on Facebook! Considering if Shaina’s program is the right fit for you? Mention this LadyMama article for a 10% discount on your initial consultation!
1 LadyMama voices:
I have always found that pre-packaged food costs a fortune, not the other way around.
I usually buy mostly fruits and vegetables. The past shabbos, for persnickety guests, I bought a dinky little package of kreplach and a small container of coleslaw, and I nearly passed out by the register for what they charged.
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