INDIANAPOLIS (WISH) – Everyone wants to be beautiful, happy, and healthy. It’s a simple matter of eating well in order to feel and look well. Learn to enjoy being in your body and nourishing it each day with real, clean, unaltered foods. When you put garage in, you get garbage out.
Lovely yellow-orange Squash is alkalizing to your inner biology and a good source of FIBER and vitamins A, C, K and E, antioxidants and lots of minerals including potassium, magnesium and iron.
• Yellow squash is a great source of protection from pollutants and chemicals that lead to cancer.
Combine squash with dark greens, cruciferous cabbage, and ginger, and you’ve got a nutritional dynamo ready to help you excel in everything you do. You are a miracle and deserve the best.
For this fall stir-fry, use different leafy greens that are jam packed with calcium, iron, dietary FIBER, vitamin C, vitamin K and folic acid.
½ a squash, seeds scooped out and cut into ½ inch pieces-Beta Carotene, C, Folate, lutein and FIBER.
1 onion, finely sliced-Anti-Cancer
1 inch piece of ginger, grated-Anti-Inflammatory
3 garlic cloves, peeled and chopped-Anti-Cancer
1/4 thinly sliced cabbage-Anti-cancer
2 cups chopped leafy greens (kale, arugula, spinach, chard)
1 red chili, chopped
2 tbsp. coconut oil (or olive oil)
Juice of ½ a lemon-Vitamin C, alkalizing,
Himalayan salt-Trace minerals not found in grocery salt
Freshly ground pepper
A splash of Bragg’s Liquid Aminos (a healthy alternative to soy sauce)
• Heat coconut oil in a large frying pan and gently fry the onion and garlic for a few minutes over a low heat.
• Add grated fresh ginger and chili. Cook for a minute and serve with pride.
• Add squash and a pinch of salt. Gently fry until the squash is just tender; al dente.
• Toss in the washed, leafy greens and add a bit of lemon juice and a splash of Bragg’s Liquid Aminos or Wheat-Free soy sauce, and season with salt & pepper to taste.
• Only cook the greens for a minute or two to retain flavor and health sustaining nutrients.