Spinach, Leek and Mushroom Saute

T

The abundance of plump, juicy balsamic infused mushrooms combined with flavorful Leeks and Spinach make a satisfying meal when combined grains such as Brown Rice or Quinoa. 

How Healthy Is That?  Spinach is a good source of calcium, folate, vitamin K and iron, all of which are needed for healthy bone and blood development. Spinach is also rich in vitamin C and is a very good source of dietary fiber. It contains copper, protein, phosphorus, zinc and vitamin E. Spinach also contains cartenoids which protect your cells from the damaging effects of free radicals, and enhance your immune system. Spinach, along with all the dark, green leafy vegetables are nutritional powerhouses. 

Recipe Ingredients

1 Tablespoon Canola Oil

1/2 White Onion, chopped

2 Cloves Garlic, diced

1 Large Leek or 2 medium Leeks, chopped into 1/4- 1/2 inch wide rounds

6-8 medium sized Portabella Mushrooms, chopped (Approx. 3-4 Cups)

2 Tablespoons Balsamic Vinegar 

1 Cup Parsley, chopped

1/2 pound Spinach Leaves, fresh (stems removed if desired)

3 Tablespoons Water

Salt and Pepper to taste

Recipe Directions

Heat canola oil in large skillet over medium high

Add onions, leeks and garlic and saute until onions and leeks are tender (approx. 5-7 minutes)

Add mushrooms and balsamic vinegar and saute until mushrooms are semi-soft and juicy (approx 3-5 minutes)

Add parsley, spinach and water and mix with ingredients in skillet

Cover and continue heating for about 3 minutes or until spinach is just wilted

Add Salt and Pepper, if using

Remove from heat and serve immediately

Serves 2-4

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.

If you re-post this recipe, please give credit where it is due and post a link to

 http://livinglovingfood.blogspot.com/2010/03/spinach-leek-and-mushroom-saute.html

Cashew Cheese-N-Mac

My husband (the cheese lover) says this is "THE BEST" Cheese-N-Mac he has ever eaten. Both he and my son request this comfort food to be made on a regular basis. Raw cashews, boiled potatoes, nutritional yeast flakes, and other seasonings blend together to create a yummy baked "cheese" sauce.


How Healthy Is That?  Cashews are an energizing food and they contain no cholesterol. They are rich in antioxidants and contain both magnesium and calcium which support healthy muscles and bones. Cashews also contain monounsaturated fat (the healthy fat) which promotes cardiovascular health.  They also have a high copper content which are vital to energy production.  They make also make a great after workout snack due to their protein content.

Recipe Ingredients

14 oz. Gluten Free Spiral Pasta (I like Rice pasta the best for this recipe)

2/3 Cup onion, chopped

3 medium sized potatoes, cut into small pieces

1 whole Garlic Clove, peeled

2 1/2 Cups Water

1/3 Cup Canola Oil

1/3 Cup Olive Oil

2/3 Cup Raw Cashews

3 Tablespoons Nutritional Yeast Flakes

3 1/2 teaspoons Sea Salt

1/2 teaspoon Dijon Mustard

2 Tablespoon Lemon Juice, freshly squeezed

1/4 teaspoon Cayenne Pepper 
1/2 teaspoon Celery Seed

1/4 teaspoon Paprika

1 teaspoon dried Parsley flakes

Recipe Directions

Prepare pasta according to directions; drain and place in large mixing bowl

Preheat oven to 350 degrees

Place onions, potatoes, and garlic clove in small pot and cover with 2 1/2 cups water

Boil over medium high heat until ingredients are tender (approximately 10-15minutes)

In a blender, add remaining ingredients, but do not blend

When potato mixture is ready, add it to the blender

Blend all cheese sauce ingredients together for 3-5 minutes, or until smooth and creamy

Pour cheese sauce over pasta and mix thoroughly

Place pasta mixture in 1 1/2 quart ceramic casserole dish

Sprinkle with paprika, if desired

Bake in the oven for 30 minutes or until cheese sauce is bubbling

Let sit for 5-10 minutes before serving

Serves 4-6

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/cashew-cheese-n-mac.html

  

 

Crunchy Garbanzo Crackers

These crunchy crackers are tasty enough on their own, but when eaten in combination with a creamy bean dip, they make a healthy, gluten-free snack. 

How Healthy Is That?  Garbanzo beans (Chick Peas) are an extremely low-fat, complete protein food. They are a very good source of folic acid, fiber, and manganese.  They are also a good source minerals such as iron, copper, zinc, and magnesium. Garbanzo beans can help lower cholesterol and improve blood sugar levels because they are a good source of fiber.

For this recipe, I used Bob’s Red Mill Garbanzo Bean Flour, but there are many other varieties to choose from. 

Recipe Ingredients

1 Cup Garbanzo Bean Flour

1/2 teaspoon sea salt

1/2 teaspoon baking powder

1/4 teaspoon paprika

1/4 teaspoon turmeric

3 Tablespoons Nutritional Yeast Flakes

1 teaspoon canola oil

4-6 Tablespoons water

Recipe Directions

In medium size bowl, mix together dry ingredients

Mix in the oil and then add the water one tablespoon at a time being careful not too add too much water so that the dough becomes overly sticky

When the dough is thoroughly mixed, remove it from the mixing bowl

Place it on a floured surface (use gluten free flour to dust your surface, if desired)

Knead the dough for approximately 1 minute until it becomes smooth and pliable

Roll it into a large ball and let rest for 5 minutes 

Preheat the oven to 350 degrees

Cut the ball of dough into two sections

Dust a rolling pin with flour and roll out one section of the dough to approximately 1/8 inch thick

Use a cookie cutter to cut into festive shapes or cut into squares with a knife

Spray a cookie sheet with non-stick spray

Lay the crackers on the sheet and poke them with a fork a few times so that they won't puff up

Bake for 10-15 minutes, but watch them closely so that they do not burn

After removing them from the oven dust with paprika and let them cool

Repeat with other half of dough

Serves 4-6  

Store in an airtight container 

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/crunchy-garbanzo-crackers.html

 

 

 

Baked Portabella Mushrooms with "Cream Cheese" Topping

My brother shared this fabulous recipe with me one time when I was looking for something quick and easy to do with Portabella Mushrooms. The only change I made was to use Vegan Cream Cheese instead of regular.  And yes, the vegan cream cheese topping on top of warm, juicy Portabella Mushrooms make for a satisfying culinary experience.

How Healthy Is That? 

When it comes to selenium content, mushrooms are magnificent. A serving of crimini (baby portabella) mushrooms provides almost one-third the RDA for selenium, according to the USDA National Nutrient Database.  Mushrooms are also great sources of three essential B-vitamins: riboflavin, niacin and pantothenic acid. Mushrooms are a particularly rich source of riboflavin and one portabella mushroom fulfills nearly one-third our RDA.


Mushrooms are also an under-recognized source of potassium, an element that helps regulate blood pressure, helps keep the right balance of water in fat and muscle tissues, and helps ensure the proper functioning of cells. For example: a 3-ounce Portabella mushroom cap provides more potassium than a banana or an orange.So, whether you are counting calories or just trying to include more healthful foods in your diet, fresh mushrooms are an ideal addition.


Recipe Ingredients

4 large Portabella Mushroom caps, destemmed, and washed
8 oz of Vegan Cream Cheese; store bought or recipe here
Fresh Ground Black Pepper
(Optional) Other seasonings such as Red Pepper Flakes, Bragg's Kelp Seasoning, Nutritional Yeast Flakes, Seasoning Salt, etc. 
1/4 Cup water

Recipe Directions

Preheat oven to 350 degrees
Spray an 8 X 8 glass baking dish with oil
Spread cream cheese on each mushroom cap
Top with fresh ground black pepper and other spices, as desired
Place mushrooms in baking dish and pour water into bottom of dish
Cover with aluminum foil and bake for 20 minutes.
Remove aluminum foil and bake for an additional 5-10 minutes 
until cream cheese and mushrooms are baked thoroughly

Serve warm.

Serves 2-4

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/baked-portabella-mushrooms-with-cream.html

Lentil Soup

Hearty lentils are the main ingredient in this soup.  Although the recipe contains basic ingredients, it is quite flavorful and filling. You can make this recipe when you want an easy to prepare, warm, and nutritious bowl of soup.

How Healthy Is That?  

Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine. They also contain dietary fiber, vitamin B1 and folate.  Lentils are often mixed with grains, such as rice, which results in a complete protein dish. Lentils are one of the best vegetable sources of iron, which makes them an important part of a vegetarian diet. Health magazine has selected lentils as one of the five healthiest foods.

Recipe Ingredients

1 1/2 Cups dried brown Lentils
4 Cups Water 
1 yellow or white Onion, chopped
4 Carrots, sliced into rounds
2 Celery stalks, sliced
2 Cloves Garlic, finely chopped
2 tsp Salt
3/4 tsp Pepper 
1 tsp Thyme 
1/2 pound fresh spinach (optional)

Recipe Directions 

Combine lentils, water, onion, carrots, and celery in a large pot.
Bring to a boil then simmer, covered over low heat for approximately 1 hour 
or until lentils are tender.
Add more water if needed (approximately 1 Cup) 
Add garlic, salt, pepper, thyme and spinach, if using.  
Stir thoroughly.
 
Serve warm with Gluten Free Crackers


Serves 4-6

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to  http://livinglovingfood.blogspot.com/2010/03/lentil-soup.html

Royal Cabbage Salad

A lively mix of colors and tastes makes this salad both pleasing to the eye and to the palate.

How Healthy Is That?

Sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances are part of a group of beneficial fibers called Lignans. They have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure. Sesamin has also been found to protect the liver from oxidative damage.

Salad Ingredients

1 head Purple Cabbage, chopped

2 large Carrots, shredded

4 Scallions, sliced thin

2 Tablespoons Cilantro, finely chopped

2 Tablespoons Sesame Seeds, toasted

(Optional Additions)

1/2 Cup Dried Cranberries

1/4 Cup Raw Sunflower Seeds

1/4 Cup Raw Slivered Almonds 

1/4 Cup Goji Berries 

Dressing Ingredients

2 Tablespoons Dijon Mustard
2 Tablespoons Sherry
1/2 Cup Canola Oil

2 Tablespoons Agave Nectar

1 Tablespoons Toasted Sesame Oil

4 Tablespoons Rice Wine Vinegar

1 Tablespoon Tamari

1/2 teaspoon Pepper

Directions

In a large bowl, mix together salad ingredients

Whisk dressing ingredients together in a small bowl and set aside

Toast sesame seeds by heating in a small frying pan over medium heat for approximately
5 minutes or until golden brown, stirring constantly to prevent burning

Add sesame seeds and dressing to salad ingredients and mix thoroughly

Serve Immediately or Refrigerate for a couple of hours prior to serving.

 Serves 4-6

 

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/royal-cabbage-salad.html

 

Spaghetti Squash with Creamy Pesto Sauce

I used to think that Spaghetti Squash was too difficult to make, so I avoided it. However, once I realized that all I needed to do was boil it, peel the skin off and take the seeds out, it has become a staple food source during the fall and winter months. It’s sweet, earthy taste contrasts nicely with the creamy pesto sauce in this dish making a delicious gluten free meal. .


How Healthy Is That?


Not only do I love Spaghetti Squash because of its nutritional content, but it is also the perfect replacement for pasta in many gluten free dishes.  Spaghetti Squash is low in Saturated Fat, and very low in Cholesterol. It is a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and an excellent source of Dietary Fiber. It is high in Beta Carotene and Vitamin C and so has beneficial antioxidant and anti-inflammatory properties.  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63


Boiling (My Preferred Method): Heat a pot of water large enough to contain the whole squash. As the water is boiling, carefully add the squash, cover and cook for 20 to 30 minutes, depending on the size. When a fork pokes easily into the flesh, the squash is done. Remove from the pot of water and let cool for 10 to 20 minutes for easier handling. After cooling, cut the squash in half.  Remove the seeds and then scrape the pulp out with a fork.

 Recipe Ingredients

4 oz Extra Firm Tofu, drained and pressed
¾ Cup Parsley
¼ Cup Cilantro (optional)
¼ Cup Pine Nuts
¼ Rice Milk, plain
½ Cup Olive Oil
Salt and Pepper to Taste


Recipe Directions

Place Tofu, Parsley, Cilantro, Pine Nuts, and Rice Milk in food processor and blend until smooth.
While food processor is running, slowly drizzle in Olive Oil and continue blending until thick and creamy.
Add salt and pepper to taste and pulse to distribute evenly.
Serve on top of freshly steamed Spaghetti Squash.
Garnish with Parsley, if desired.
**Optional--You can omit the tofu and make a traditional pesto, if desired. 

Serve Immediately

Serves 3-4



Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.

If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/i-used-to-think-that-spaghetti-squash.html

Molasses Glazed Tofu Strips

Tofu (soy protein) contains a plethora of health benefits.  Lately however, there have been articles denying the healthy aspects of eating this fine food which has been around for centuries.  However, the research still prevails in that the benefits tofu and certain soy products far outweigh any negatives. 

Although eliminating meat from one's diet has numerous benefits, replacing it with highly processed, packaged "mock" meats, is less than desirable.  I am not saying that these products are not a good substitute for occasional use during the transition period, or on occasion, but there are so many ingredients in most fake meat products, that it is more beneficial and much less expensive to make your own. 

How Healthy Is That?

Research on soy protein in recent years has shown that regular intake can help to lower total cholesterol levels by as much as 30%, lower LDL (bad cholesterol) levels by as much as 35-40%, lower triglyceride levels, reduce the tendency of platelets to form blood clots, and possibly even raise levels of HDL (good cholesterol). http://www.whfoods.com/genpage.php?tname=foodspice&dbid=111#healthbenefits

Recipe Ingredients

8 oz Extra Firm Tofu, drained and pressed 

2 T Canola Oil

2 T pure BlackStrap Molasses or pure Maple Syrup

1 t Liquid Smoke

Salt and Pepper to taste

Directions

*After draining tofu, wrap it in a paper towel and then wrap it in a kitchen towel. Place something heavy (aka frying pan) on the toweled tofu and let it sit for approximately 15 minutes

*Unwrap tofu and cut into thin strips lengthwise  (approx 1/4-1/8 inches thick)

*Add Canola oil to skillet and heat over medium heat. 

*Cook tofu until brown on both sides (approximately 10-15 minutes

*Add the molasses and liquid smoke to the skillet

*Turn tofu so that each side is coated in molasses. The mixture should be bubbling up at this point.

*Add salt and pepper, then turn off heat. 

Serve with your favorite breakfast meal.

Serves 2-4


Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to
http://livinglovingfood.blogspot.com/2010/03/maple-glazed-tofu-strips.html

Breakfast Burrito

Breakfast is my favorite meal to eat. I can't really say if this is because it is super important to fuel up and energize early in the day, or if it is simply about how I can daydream over all that I intend to accomplish--while enjoying my morning mealtime.

Nevertheless, I only prefer to eat large, hearty breakfasts on those days when I can sleep in and take my sweet time conjuring up a delicious feast to share with my family.  And although I love to be creative in the kitchen, I always give in to the request of my son for his favorite food--Breakfast Burritos.

As a matter of fact, I have gotten so good at perfecting this tofu and onion version of burrito filling, that most people can't tell by looking that there aren't any eggs inside. 

How Healthy Is That?

Onions may be a useful herb for the prevention of cardiovascular disease, especially since they diminish the risk of blood clots. Onion also protects against stomach and other cancers, as well as protecting against certain infections. Onion can improve lung function, especially in asthmatics. The more pungent varieties of onion appear to possess the greatest concentration of health-promoting phytochemicals.  (http://www.vegetarian-nutrition.info/updates/onions.php)


Recipe Ingredients

1 T olive oil  
1 small yellow onion, chopped (3/4 Cup) 
2 cloves garlic, minced (1-2 teaspoons) 
1 16 oz. package extra firm tofu, drained  
1 t turmeric
1 t cumin 
1/2 t smoked paprika 
1/2 t parsley flakes 
2 T nutritional yeast flakes 
1/8 t red pepper flakes (optional) 
Salt and pepper to taste  
4-6 fresh tortillas (masa harina/corn, or gluten free)

Directions

*Heat Olive Oil in large skillet over medium heat
*Add onions and garlic, sauté until onions are translucent (5-7 minutes) 
*Crumble drained tofu into skillet with your hands and mix with onions and garlic 
*Add the Turmeric, Cumin, Paprika, Parsley,  and Nutritional Yeast Flakes; Mix thoroughly with Tofu  
*Salt and Pepper to taste

To Serve

Heat tortillas according to package directions 
Wrap tofu mixture in tortilla shell 
Serve with Maple Glazed Tofu Strips, and fresh avocado slices
Top with your favorite salsa, and dairy-free sour cream

Serves 3-4 
 

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to  http://livinglovingfood.blogspot.com/2010/03/breakfast-burrito-with-maple-glazed.htmlhttp

Emerald Pita Pizzas

Who doesn’t love pizza? Especially pizza that is easy to make, extremely nutritious and delicious! These pizzas can be served as a main dish or cut into fourths for an appetizer.

How healthy is that?

Broccoli Raab or Rapini is low in Saturated Fat. It is also a good source of Pantothenic Acid, and Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and Manganese.

Turnip Greens are an excellent source of vitamins including vitamin A, vitamin C, vitamin E, vitamin B6 and folate. They are also an excellent source of the minerals calcium, copper and manganese. In addition, turnip greens are an excellent source of dietary fiber.

Recipe Ingredients:
2 cloves garlic, sliced thin
¼ C extra virgin olive oil
19 oz can garbanzo beans
½ C water
1 pound Rapini, roughly chopped and/or 1 pound Turnip Greens
½ t hot pepper flakes
6 pita breads



Directions:
Preheat oven to 400 degrees.
Add 2 t of oil and garlic to a heavy skillet
Cook garlic over medium heat until golden
Transfer garlic and 1 T olive oil to food processor.
Add garbanzo beans, ¼ C water and blend until smooth
Salt and pepper to taste

Heat remaining oil in skillet on medium heat.
Add greens and cook until wilted (approx. 4 minutes)
Add ¼ C water and red pepper flakes. Simmer until greens are tender and all water is evaporated, approx. 2-3 minutes.

Spread pitas with garbanzo bean mixture and top with greens. Additional herbs and spices of your choice can be added.
Arrange pitas on baking sheets. Bake in oven for 10 minutes or until edges are golden brown.

Serve Warm.

Serves 4-6

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/emerald-pita-pizzas.html

Oven Baked Potato Wheels

This dish is simple, yet it simply hits the spot when you are looking for a tasty snack or appetizer. And by cutting the potatoes into 1/3 inch rounds they become crispy on the outside, yet are perfectly baked on the inside.


How healthy is that? Nutritional Yeast Flakes are a source of protein and vitamins, especially the B-Complex vitamins.

Recipe Ingredients:
2 medium sized Yukon Gold or other potatoes
3-4 T Olive Oil
Sea Salt
Nutrtional Yeast Flakes

Directions:
Preheat oven to 450 degrees.
Wash potatoes and cut into 1/3 inch rounds.
Place in bowl and add olive oil.
Lay on cookie sheet. Do not overlap.
Sprinkle with Sea Salt and Nutritional Yeast Flakes.
Place cookie sheet in oven.
Bake for approximately 40 minutes or until desired crunchiness is obtained.
Flip potatoes over after 20 minutes so they cook evenly on both sides.

Enjoy with dipping sauce of your choice. Or Vegan Sour Cream, recipe below.

Faux Sour Cream
I have yet to come up with a veg sour cream recipe that beats this one. It is straight out of La Dolce Vegan Cookbook by Sara Kramer

Recipe Ingredients:
1 12oz pkg. soft or silken tofu
1 T oil
1 T lemon juice
2 t apple cider vinegar
1 t sugar
1/2 t salt
1 T tamari

Directions:
In a blender or food processor, blend all ingredients until smooth and creamy. Makes approx. 1 Cup. Refrigerate in jar for up to 1 week.



Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/oven-baked-potato-wheels.html

Acknowledge Your Food

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Food, as our life source, is truly amazing. Not only is it aesthetically pleasing, but it provides us with vitamins, nutrients, and other elements essential to our growth and well being. Food also supplies us with energy; it brings us pleasure, and is absolutely necessary for our survival.

Through the ages, man has enjoyed countless feasts in the company of others. Not only are meals shared between members of a family, but food is frequently consumed at important gatherings, social functions and community events. Yet, even when one dines alone, the serving of food has been “touched” by countless people along the way. From Farmhands and Artisans, to Professional Chefs and Home Cooks--all are operating with the goal of providing mouth watering foodstuffs for consumption.

While industrialization has provided us with many inventions to make our lives easier, food manufacturers have also followed suit. Meals that once took hours or even days to prepare and enjoy are now being served in fractions of the time. And although it is rather convenient to dine on a meal which takes minimal effort and preparation, by making “speed cooking” a regular occurrence, not only do we decrease nutritional value, but we also fail to make the indispensable connection between our food and our health.

Nowadays, it isn’t uncommon to see people eating while they are watching tv, driving, and even standing up. And as is evidenced by the food establishments on nearly every street corner, our society is definitely consuming lots of fast, convenient, highly-processed foods. Plus, with our ability to prepare meals more rapidly, we have also sped up our eating pace. Today, many meals can both be cooked and consumed in under 30 minutes, so there no longer appears to be any reason to contemplate the real importance of the food on our plate.

On a deeper level, what we have actually done over time is to replace deliberation and special occasion with effortless convenience and speedy delivery. It seems as though we have virtually lost the capacity to sit and experience meals in a slow, enjoyable nature and to truly understand the importance of eating nutritionally sound foods.

Yet, the more we learn about the healing properties of foods, the more society needs to take a closer look at the foodstuffs we put into our bodies--both the healthy and not-so-healthy, and how they affect us to our very core. Not only that, but we also really need to understand how each food serves its own unique purpose and that there are so many tasty choices which are truly healing in nature.

In my opinion, dining shouldn’t just be about filling our gut with the most convenient item we can get our hands on, it should be about thoroughly feeding our body, mind, and our soul. We should make it a point to choose fresh, healthy ingredients and become educated about what we are putting into our bodies.

Prior to eating, we should also take the time to pause and really acknowledge our food so that we can make a connection and truly honor the gift that lays before us. Therefore, even if one is continually stuck eating food in the “fast lane,” simply slowing down and paying attention to each meal as it converts into energy and sustains our life, is a privilege that should not be taken for granted.