Unbeknownst to many, hormones dictate the functionality of almost every chemical process in our bodies. Hormones are the chemical messengers that provide the foundation of our health. Secreted by the ovaries, thyroid, adrenals, and other various glands, our hormones are in a constant state of flux. Diet is perhaps the first thing to observe when beginning to rebalance your hormonal system. Hormones are directly linked to gut health and the bacteria within our microbiomes. The nutrients we consume are integral to maintaining a healthy hormonal system. Antioxidants, healthy fats, and protein are all essential in restoring a healthy hormonal foundation 🌿Moringa botanical pictured above in our Wahine blend is known as Africa's Miracle Tree, the moringa leaf is packed with vital hormone balancing nutrients and is a great source of plant protein. ... It acts as an 'adaptogen', which means that it helps increase hormones if they are low, and bring them down if they are high. 🍵The plant protein packed into moringa’s tiny leaves provides one of the healthiest ways to consume amino acids. Plant protein inherently sidesteps the harmful antibiotics and hormones often found in animal proteins. It is also alkaline-forming, which leads to less inflammation and a healthier gut. Moringa’s high levels of vitamin A and C reduce inflammation and decrease the impact of stress on our bodies. Consuming a healthy dose of antioxidants not only eases the symptoms that come along with hormone imbalance, but also addresses the root cause. It’s never too early to start making small changes to avoid major health issues down the road. Hormonal imbalances can often go undetected for years, but with a few changes in diet and daily habits, they can be circumnavigated or avoided altogether!!!! Shop our fantastic female wellness blend is beyond a multivitamin.... it’s truly magical for her body 💫 Naikela.com
• Tom Yum Mee Giew •
I grew up on Tom yum. It’s got all the soul-warming flavors I love: spicy, a bit of sour from the lemongrass and lime juice, and fragrant galangal/ginger. This particular bowl of tom yum had amazing shrimp wontons and egg noodles. Literal perfection 🤤 My last proper Thai meal in Thailand. #majesticalmeals
Full day of eating (English below 👇🏼)
🇩🇪 Guten Abend ihr Lieben.
Ich hatte leider keine Zeit zu tracken und kann euch daher keine Kalorienangaben machen. Ich hoffe ihr nehmt trotzdem ein paar Inspirationen mit. .
🇬🇧 Good evening people.
Unfortunately, I had no time to track and therefore can not give you any calorie information. I hope you take some inspirations with you.
Here at Bali’s famous sunset spot at @lalagunabali 😍 excited for tomorrow evening’s outdoor cinema event 🎥 when I was in Australia I was hooked on making home-made popcorn with the kernels adding just a little (a lot) of pink himalayan salt 🍿 Wonder what snacks I can conjure up here in Bali 🌿
WHAT'S FOR LUNCH? It's Meatless Monday!!! 🍽🌱🌿🍀🍆🥔🥕🍅🌶🥒
With the integrity of restaurants not preparing food with 💓love, you must prepare your own nourishment. In order to transition from meat to meatless, just prepare your meals like you normally do but without the meat. Try to do this once a week on Meatless Monday. Then on Tuesday through the rest of the week, remove meat from one meal then 2 meals, etc until you're not having meat with many of your meals.
This 😋🥗salad is very hearty!!! It contains green lentils, garbanzo beans, roasted cauliflower, spinach, apples, organic corn, green beans, apples and pecans!
Need help getting started on your journey from the couch to the Azphalt RUNNING your 1st 5k in less than two months with Coach TK virtually? Click the link in my bio to get access to your FREE COPY OF THE EBOOK that will help you get started. .
BEYOND MEAT BURGER! 🍔@freshrestaurants
I’ve eaten a fair share of veggie burgers in my lifetime 🌱 and this is by far the most UNIQUE! ⚡️
It was absolutely DELICIOUS, however it’s been 10 years since my last medium-rare beef patty and it felt surreal 🤔
No Soy, No Gluten and GMO Free. 🎉
This burger 🍔 is made up of Pea Protein with 20g of Protein! 💪🏾
I challenge all meat eaters 🍖 to try this burger and tell me vegan food are for rabbits 🐰
Let me know what you think 💭
Buffalo Chickpea Salad.
Yes, you read that right.
Pre-heat oven at 350 degrees. Mix chickpeas in hot sauce, sriracha, roasted red pepper flakes, and onion powder. Cook until darkened, stirring occasionally. The base of the salad can be whatever you want! This is Boston lettuce, broccoli, cucumbers, tomatoes, & onion with Ranch.
Cutting down on your meat supply means finding protein elsewhere. Chickpeas are a great alternative!
Creamy or thick oatmeal?💁🏼♀️💕 I like both! I’m eating #oatmeal every morning atm and a way for me to keep that great routine is to get the texture of the oatmeal right🥄 So you can now read my tricks for the perfect oatmeal on plantbasedbirdie.com (linked in my bio as always)💋
I have just published my first audio recipe podcast: Cooking with El Nomadic Chef!
The idea of this podcast is inspire people to be creative with whatever they have at home in the fridge without the needs of calculated recipes!
Let go, empower yourself & have fun in the kitchen!
The first recipe has been named: "Ping pong burger balls with rose harissa & choi sum greens"
Made with a bunch of ingredients I brought in my backpack after staying at my grandparents & a few ingredients i found in my friends fridge where I am currently staying! Hope you enjoy!
Any feedback is encouraged as this content is for you guys and I want to make it as valuable as possible for you all & most importantly get you all cooking amazing plantbased food at home
Tune in and get cooking chefs
Link in bio or copy and paste:
LEl Nomadic Chef, Cooking with "El Nomadic Chef" Ep. 1: https://anchor.fm/elnomadicchef/episodes/Cooking-with-El-Nomadic-Chef-Ep--1-e1n6ol
Okay so inspired by my trip to earths kitchen I made these brookies today 😍 bottom layer choc chip cookie and top layer gooey brownie! The brownie is still warm and not set yet here cos I’m impatient but damn these were nice I might have eaten two in one go and am regretting it right now 😂
quanto tempo não fazia uma bowl dessa 💚
com os dias corridos é muito fácil a gente nem perceber o que estamos comendo. é muito mais prático chegar em casa e comer alguma coisa industrializada que já veio pronta do que ter que descascar e sujar louça para fazer alguma comida saudável ou um suco. tudo bem comer uma besteirinha aqui ou ali, mas esse hábito à longo prazo só prejudica a saúde. e eu não sei vcs mas meu corpo se sente tão bem depois de comer frutas, legumes... principalmente se estão crus! nosso corpo é a nossa casa. nossa energia, disposição, felicidade... tudo começa de dentro para fora!
mesmo na correria, tente cuidar de si mesmo, separe um tempo na semana para deixar as comidas já prontas, frutas congeladas... 🌈💚
The next chapter in ‘Alex’s Italian Food Holiday In Northumberland’ continues with a @rachelaliceroddy antipasti recipe for lemon marinated courgette adapted into a meal with the addition of some spaghetti, more oil, a splash of cooking water and YES more rocket from the garden.
This was light, delicious and definitely best enjoyed in the late evening sun
Tofu Pad Thai with homemade peanut sauce 🤤 One thing I really miss when traveling (other than my dog) is getting creative in the kitchen and whipping up something really yummy!! It IS possible to make healthier food choices when traveling, but with my food restrictions it can be extra tough finding enough gluten free carbs 🥐 #NEEDCARBSNOW lol So I got my fix with this yummy dish last night once i got home- Super easy to make and with the turmeric, ginger, and peppers, really good for inflammation & digestion! (And we all know how out of wack or bodies can get on the road 😛) PadThai rice noodles
Sauteed tofu, mushrooms, onions, garlic, ginger, peppers in olive oil
Sauces made with tahini, peanut butter, Himalayan salt, pepper, cayenne, turmeric, and paprika
Toss it all together and top with chopped spinach and sunflower seeds (since I didn't have the traditional bean sprouts and crushed peanuts!) If you want more details on this dish just hmu 💛
umm... YUMMMM! This insanely tasty "Creamy Black-Eyed Pea Southern Quesadilla" from the book " The Easy Vegan Cookbook" rocked our socks! Smokey, savory,and perfectly crisp, these quesadillas are also packed with all the right stuff. Make, enjoy, repeat. This is now a house staple.
1 small to medium sweet potato, cut into 1/2-inch cubes (about 1 1/2 cups or 9 ounces), or 1 1/2 cups pumpkin puree
One 15-ounce can no-salt-added black-eyed peas, rinsed and drained, or 1 1/2 cups home-cooked black-eyed peas, drained
1 teaspoon dried oregano
1 teaspoon smoked Spanish paprika (pimenton)
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon ground cayenne pepper, or as needed
1/8 teaspoon ground allspice
1/2 teaspoon salt, or as needed
Freshly ground black pepper
Tabasco or other hot sauce of choice
1/4 cup plain vegan yogurt
3 tablespoons nutritional yeast
2 tablespoons vegetable oil
Eight 6-inch corn tortillas
1/4 cup chopped parsley (may substitute cilantro)
If you use pumpkin puree, you can skip this step: Place the sweet potato pieces in a saucepan and cover with water. Bring to a boil on high heat, then reduce the heat to medium; cook until sweet potato pieces can be easily pierced with a fork. Approx 5 to 10 minutes, then drain.
Combine the cooked sweet potato or pumpkin puree, the black-eyed peas, oregano, smoked paprika, garlic powder, cayenne pepper (to taste) and allspice in a medium bowl; mash until the black-eyed peas break down and spices are well incorporated. Then add the 1/2 teaspoon salt, and the black pepper and hot sauce (to taste). Mix in the nutritionalyeast and yogurt. Taste, and adjust seasonings to preferance.
Heat some of the oil in a skillet over medium heat. Place one tortilla onto skillet sprinkle with parsley and add about 1/4 of your pre made filling . Then top with second tortilla. Cook for 2- 3 minutes on each side, until lightly browned and crisp. Repeat with the remaining tortillas and filling, or refrigerate and save for later!