Arriving home from Purdue, my father left me a wonderful surprise gift! A DVD of a Naturopathic Medicine course by Dr. Mimi Guarneri! I am so inspired and excited watching it!
It’s funny how much I already know- like I think it is kind of silly how it is such a breakthrough that they are prescribing yoga and the elimination diet to people to heal! Haha! I’ve been interning with Christine Lucas who has been doing that for years! Finally people are catching on- I can’t waaaaiiiiit to get my ND!!
From what I have seen of the DVD so far, they emphasize how health care these days is actually not health care at all- it is sick care! The system is fantastic at diagnosing and treating issues quickly! Applause to the sick care system! But for chronic disease, lifelong issues and truly making people healthy, finding what the cause is and truly 100% curing the issue… not so much… The doctor in the DVD painted a picture:
If you planted a tree and your tree’s leaves started to wilt and turn brown and dry out, what would you do? You would give it more water and give it plenty of sunlight, right? Well if your tree were given to an MD in America, the problem leaves/ branches would be chopped off- not truly healing your tree, just a quick fix.
😀 So inspired to continue shining my light! Go vegetarian diets, fun exercise, relaxation, sleep, sunshine, and love ❤ ! Happiness is in your power to change perception! Take care of your beautiful body! And enjoy these simple recipes!
Mango Tomato Corn Tacos:
Serves 1-2, takes 5 minutes prep time
- 2 organic Haitian mangos, diced
- about 1 cup of thinly sliced zuccini
- 1/2 cup grated carrot
- 2 cups of organic corn
- 1 cup of peas
- 2-3 tomatoes, diced
- 3 heads of romaine lettuce
Measurements are up to you, and you can use any yummy veggies and fruits you like! Maybe chop them different than I did? Whatever! Just mix em all together and fill your romaine leaves and choww dowwn!
It’s funny how I loveeee salad so much- people think you need to be super disciplined to enjoy your greens. Not this girl! That crispy soft romaine! MMMM!!! Too delish! Plain as it is- crave worthy fo shoo!
I also made Black Bean and Corn Burgers for my family for mother’s day. They are one of my mom’s favorite vegan recipes, and they were pretty good as an addition to my mango corn tomato tacos! Give it a go!
They are high carb and almost fat free! Perf for raw till 4-ers!
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 T olive oil (optional- could just use a little water to cook the onions)
- 3 cups (or 2 cans) cooked black beans, divided
- 1 1/2 tsp cumin powder
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt (I didn’t use any salt)
- black pepper or red pepper flakes, to taste
- 2/3 cups quick oats, plus extra as needed
- 3/4 cups fresh (or frozen and thawed) organic NOT GMO PLEASE corn
- Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
- Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.
- Preheat your oven to 350° F.
- Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it’s well combined but still has texture.
- Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
- Using a 1/3 measuring cup, shape mixture into patties. I think it made 8? Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. No cooking spray or parchment paper needed! These guys don’t stick!
- Enjoy with a deep breath and a smile 🙂 ❤ xoxo Dream big, carb up!!