I’m sick, + my eyes hurt when I’m on my laptop. I will make new posts when I feel better. 

+ I will add new pages next week and answer all questions and e-mails!

xo Cami

(Source: health-heaven)

healthyisfabulous:

Step 1. Lightly toast two slices of wholewheat bread and spread a thick layer of hummus on one slice.

Step 2. Layer on the crisp, washed veggies. Spinach;

Grated courgette/zucchini and carrot.

Step 3. Add a drizzle of sweet chilli sauce and some freshly ground black pepper.

Step 4. Bread.

Step 5. Cut in half, admire, eat it like the healthy vegan pro you are.

I’m not one for sandwiches, but this is a great idea for other vegans

(Source: seedsnsmiles, via healthysexyhappy)

A lightly sweetened vanilla yogurt is prepared over fruit preserves for a stir-in option. For best results, choose preserves that aren’t too firm.

Ingredient list

Serves 8

4 cups low-fat milk
1/3 cup instant skim milk powder, optional
2 Tbs. honey
1 Tbs. vanilla extract
1/2 cup fruit preserves, such as fruit-only jam
1/4 cup organic live-culture plain yogurt or 5 g freeze-dried yogurt culture


1. Heat milk to scalding point (170°F; 77°C) in saucepan over low heat, stirring frequently. Whisk in skim milk powder, if using. Remove from heat, and stir in honey and vanilla. Cool 30 minutes to 1 hour, or until milk temperature reaches 110° to 120°F (44° to 49°C) on instant-read thermometer, stirring once or twice.

2. Spoon 1 Tbs. preserves into each empty yogurt cup.

3. Whisk together yogurt and 1/2 cup milk mixture in bowl. Whisk yogurt mixture into remaining milk mixture. Pour into cups over preserves, and place in yogurt maker. Set timer for 8 hours. Check 1 container after 8 hours; if yogurt has reached desired texture, remove cups from yogurt maker. If not, replace test cup, and ferment 1 to 2 hours more. Chill.


Per 1/2-cup serving: Calories     116

(Source: health-heaven)

Ingredients

Chickpeas  Spinach   Bread crumbs   Pimentón (smoked paprika)   Cumin   Garlic Sherry vinegar  Olive oil.

Preparation

1. Cook a couple of cloves of minced garlic in a generous amount of olive oil until fragrant, and then add bread crumbs made from 4 or 5 slices of crusty bread (pulse in a food processor for best results); cook, stirring frequently until evenly toasted; remove.
2. Add a little more oil to the pan and sauté a pound of spinach, along with 1 teaspoon each cumin and pimentón.
3. When the spinach begins to wilt, add a can of chickpeas, drained (or 2 cups cooked chickpeas), and cook for 5 minutes or so.
4. When you’re ready to serve, stir in a tablespoon of sherry vinegar and sprinkle with the toasted bread crumbs.

(Source: health-heaven)

The pink grapefruit is one of three types of this large citrus fruit. Grapefruits are categorized by the color of their flesh. Other types include white or blond and ruby red. Pink grapefruit contains more lycopene than white grapefruit but less than ruby red grapefruits. Lycopene is a phytochemical, which is a compound found in plant foods that offers health benefits. Like all citrus fruits, this tart, low-calorie food is also an excellent source of vitamin C.

Pink grapefruit provides significant nutritional content. A serving of one grapefruit provides 3.7 g of dietary fiber, 310 mg of potassium, 72 mg of vitamin C, 30 mcg of folate and 2645 IU of vitamin A. The FDA recommends consuming 60 mg of vitamin C daily; the pink grapefruit provides 120 percent of this recommended Daily Value. The nutrient helps create collagen and other components of skin tissue and helps maintain the immune response.


Antioxidants

Grapefruit contains the antioxidants lycopene and beta-carotene, known for their ability to protect the body’s cells and organs from free-radical damage. Free radicals are the byproducts of normal metabolic processes and environmental toxins that alter DNA and cause damage to healthy cells, contributing to disease and premature aging. The lycopene and beta-carotene carotenoids also protect the skin from UV rays and stimulate the immune response.

Cholesterol

Pink grapefruit lowers blood triglycerides, a type of cholesterol known to significantly contribute to the development of cardiovascular disease, according to a 2006 study by researchers at Hebrew University of Jerusalem, reports Medical News Today. The results showed the pink grapefruit lowered cholesterol levels more than white grapefruit. The researchers said either the fruit’s antioxidants cause the beneficial effect or pink grapefruit may contain a chemical yet undiscovered.

Weight Loss

Eating half of a grapefruit with each meal causes weight loss, according to a 2004 study by researchers at the Metabolic Research Center at Scripps Clinic, reports Medical News Today. The study concluded pink grapefruit contains active compounds that may reduce insulin levels. The increase in insulin levels following meals increases the likelihood the body will convert carbohydrates to fat.

(Source: health-heaven)