Sunrise Natural Foods Store

A healthy immune system helps keep infectious diseases, autoimmune diseases, and the common flu at bay. It aids faster recovery and healing. Consume foods that are loaded with antioxidants, vitamins, and minerals. Eating healthy foods like blueberries, strawberries, oranges, grapefruit, leafy greens, carrot, tomato, cheese, milk, fatty fish, herbs, and spices help improve your immunity

Lower your risk for illness and disease The health benefits of fruits and vegetables come from their vitamins, minerals, and antioxidants that help strengthen your immune system, especially when combined with regular exercise. And fruits and veggies can lower your risk for hypertension, heart disease, and cancer. Easy for grab and go snacking Most fruits and vegetables require preparation: you just grab, go, and eat. If you feel that you lack time in your busy schedule to prepare healthy foods, load up on produce you can easily eat on the go, such as bananas, apples, celery, and baby carrots. Fruits and veggies are convenient and easy to eat on the fly. Increase your fiber intake Fruits and vegetables are naturally high in fiber, which lends to good digestive health. The more regular your bowel movements, the more effectively your body will flush out waste and toxins. Stop relying on fiber-enriched cereals and over-the-counter fiber supplements, and get more natural sources of fiber from fruits and veggies.

What you eat can affect your brains overall health. A good diet can fight against memory loss and help keep you from becoming depressed or anxious. Our brains are made of Omega-3 fatty acids, which are one of the main building blocks of the brain. Omega-3 Fatty acids control normal brain function and help strengthen the neural connections our brains cell membranes have.4 Consuming foods with Omega-3 fatty acids can keep your brain sharp and reduce your risk of getting Alzheimers. Foods such as salmon and tuna contain omega-3 fatty acids, as well as nuts and seeds.5 Another way food affects the brains health is through serotonin. Serotonin is a chemical that is produced by our bodys nerve cells and has an impact on our mood as well as our fine motor skills. Serotonin also affects our brains ability to help our body get a good nights sleep, regulate depression, heal wounds, and digest foods. Because the bodys serotonin levels are partly dependent on food, consuming foods such as milk, salmon, turkey, and spinach can help your brain tell the body to create more serotonin. This will help your body function properly, which will keep your brain healthy.6 While there is no one miracle food that protects your brain against aging, eating a well-balanced diet can help keep your brain healthy for years to come.

Health Benefits of Eating Vegetables, According to a Dietitian Fight inflammation. ... Improve blood pressure. ... Up your fiber. ... Help your eyes. ... Improve your skin. ... Reduce risk of heart disease. ... Benefit for blood sugar. ... Reduce risk of cancer.

BEGINNERS GUIDE TO HEALTHY EATING | 15 healthy eating tips Here is a shortlist of some of the tips that I found the most helpful when transitioning into healthier eating habits. I hope these 15 simple steps help to ...

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You are what you eat. If you eat a healthy, balanced diet, you will feel better and more energized. Furthermore, if you eat property, then it means your body is getting all of the nutrients it needs to function properly, which will improve your energy levels. Avoid sugary foods and drinks to prevent sugar highs and crashes.

Apple is one super-fruit that can prove to be quite beneficial in your weight loss journey. Rich in dietary fibre, flavonoids and beta-carotene, apple helps in increasing your level of satiety, further preventing you from overeating. The soluble fibre present in the fruit helps in drawing water from your digestive tract, which ultimately forms into a gel-like substance. This further slows the digestion and helps push the stool through the intestines smoothly, thereby aiding both digestion and weight loss.

Eating healthy increases blood flow to the brain, which help prevent brain diseases like Alzheimers, dementia, and cognitive decline. This doesnt mean that you cant indulge yourself every now and then. You have to learn to listen to your body and provide it with what it needs. The occasional pizza, chocolate, or soda is OK as long as you are mindful of what you eat on a day to day basis. At Shift Workspaces, we care about our members wellbeing, which is why we encourage healthy eating by providing healthy snacks every day.

According to the good folks at the Harvard Medical Center, a healthy diet also keeps your energy level high. If you start eating a more balanced diet that includes unrefined carbohydrates, proteins, and fats, with an emphasis on vegetables, whole grains, and healthy oils, youll start to see your energy levels increase. They also recommend eating tiny, frequent meals, eating a smaller lunch and avoiding crash diets.

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Eating foods that are rich in nutrients improves your brain function according to Web MD. The healthier you eat, the healthier your brain is which is why they recommend eating things like blueberries, wild salmon, fresh brewed tea, and dark chocolate so your brain can snack on those nutrients. Just dont overdo it on the dark chocolate.

1 red bell pepper 1 cup broccoli florets 1/2 onion diced or sliced 1 bunch baby bok choy chopped 3 strips of smoky tempeh (chopped + optional) the Batter 1 cup chickpea flour 1 cup cashew milk water (or any plain plant milk you like) 1 tsp kala namak sulphur salt 3/4 tsp turmeric 2 tsp onion powder 1/2 tsp garlic powder 1 tsp dijon mustard optional Add ins: 1/3 cup vegan feta Violife, plant based smoked gouda or homemade cashew ricotta.
Instructions:
Preheat a 10 inch cast iron skillet over medium heat and sear the smoky tempeh until golden. Use a spoon and transfer to a bowl and set a side. Add a light drizzle of olive oil to the skillet (or veggie stock for WFPB Plantricious compliance) and sautee the onion with a pinch of salt until softened and starts to get some color. Add the broccoli florets, bell pepper and tougher parts of the bok choy. Cook until it al dente or soft to your liking. Meanwhile combine all the batter ingredients in a blender and process until smooth. Alternatively you can use a whisk and do it by hand. Pour the batter over the saut饤 veggies, sprinkle with the tempeh and if using the vegan feta cheese. Continue cooking 2 to 3 minutes until you see the sides starting to set. At this point you can transfer the frittata under the broiler for anther 2 to 3 minutes until the top is golden to your liking and a toothpick inserted in the center comes out almost clean. Alternatively you can carefully flip the frittata in the pan and cook another 2-3 minutes just like you would a pancake. How to Make a Frittata Quiche Start by baking a pie crust ahead of time (i use a frozen crust and follow package directions). Sautee the veggies, add them to the cooked pie crust then pour the chickpea frittata batter on top. Sprinkle with the tempeh and vegan feta cheese and bake in a preheated 375F oven for 45 minutes or until a toothpick inserted in the center comes out almost clean.

Preheat oven to 300 degrees and spray two quiche dishes with coconut oil cooking spray. Add chopped onions, minced garlic and 1/2 tablespoon coconut oil to large skillet, cook approximately 3-5 minutes. Add chopped eggplant to onion and cook until tender. Remove onions and eggplant to large bowl. Add cooked sausage to eggplant mixture and set aside. Cut fresh corn off cob and add to skillet along with chopped poblano pepper and remaining 1/2 tablespoon coconut oil. Cook corn and pepper 3-5 minutes then combine with eggplant/sausage mixture. Chop spinach and add to skillet, cook until tender and combine with corn and eggplant. Stir veggies and sausage until well combined and spread evenly into two prepared quiche dishes. Sprinkle ground flaxmeal and parmesan cheese over veggie mixture. Combine eggs, almond milk and salt and pepper in small bowl and whisk until well mixed. Pour egg mixture over veggies in quiche dishes (split equally) and make sure all veggies are covered. Top with 1/4 cup shredded cheese over each quiche dish. Bake for 20 minutes, remove from oven, sprinkle with paprika and bake additional 2 minutes. Top with additional parmesan cheese and fresh herbs (I used chives and parsley), cool and serve!

1 tbsp coconut oil 1 medium sweet onion 2 garlic cloves 1 medium eggplant approx 4 cups chopped 1 cup cooked and drained sausage 3 ears of corn 1 poblano pepper 2 cups fresh spinach 1/4 cup ground flaxseed 1/4 cup parmesan cheese 8 organic free-range eggs 1/2 cup almond milk 1/2 cup shredded cheese salt and pepper to taste paprika.
Preheat oven to 400 degrees and spray two quiche dishes with coconut oil cooking spray. Add chopped onions, minced garlic and 1/2 tablespoon coconut oil to large skillet, cook approximately 3-5 minutes. Add chopped eggplant to onion and cook until tender. Remove onions and eggplant to large bowl. Add cooked sausage to eggplant mixture and set aside. Cut fresh corn off cob and add to skillet along with chopped poblano pepper and remaining 1/2 tablespoon coconut oil. Cook corn and pepper 3-5 minutes then combine with eggplant/sausage mixture. Chop spinach and add to skillet, cook until tender and combine with corn and eggplant. Stir veggies and sausage until well combined and spread evenly into two prepared quiche dishes. Sprinkle ground flaxmeal and parmesan cheese over veggie mixture. Combine eggs, almond milk and salt and pepper in small bowl and whisk until well mixed. Pour egg mixture over veggies in quiche dishes (split equally) and make sure all veggies are covered. Top with 1/4 cup shredded cheese over each quiche dish. Bake for 20 minutes, remove from oven, sprinkle with paprika and bake additional 2 minutes. Top with additional parmesan cheese and fresh herbs (I used chives and parsley), cool and serve!

Ingredients Makes 2 servings 1 Persian cucumber, thinly sliced 1/2 serrano chile or 1 small jalape seeds removed, sliced into rings 1 tablespoon fresh lime juice 1/2 head of Napa cabbage or 1 bunch of Tuscan kale, finely sliced, divided 3 scallions, sliced, divided Kosher salt 3 tablespoons extra-virgin olive oil 2 medium Japanese or small globe eggplants, cut crosswise into 2-inch sections,... 1 small onion, sliced 2 garlic cloves, crushed 2 large eggs 1 1/2-inch piece ginger, peeled, finely grated 1 teaspoon tamari or soy sauce Urfa pepper or other mild red pepper flakes (for serving).