Have you tried this before?

http://prancercise.com/

vidd

http://youtu.be/o-50GjySwew

 

Push-ups on cement blocks/bricks…no cheating – keep those feet in the air!

kid

http://www.youtube.com/watch?v=9UFDZCODs3s  (2:57)

 

And. Just. Wow!

lift

http://www.youtube.com/watch?v=mEb2m3vu_p8

Juice Cleanses by JucieLandAustin

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[Jane Grok note:  I do not agree with some of the ingredients such as flax oil(polyunsaturated fat)]

Level One Juice Cleanse – Excellent for 1st time cleansers and active people

  • 32 oz Unicorn Blood
    Watermelon, Beet, Celery, Ginger, Spinach
  • 16 oz   Tri Pinnacle
    Coconut Water, Avocado, Spinach, Kale
  • 32 oz The Fountain
    Carrot, Ginger, Beet, Kale, Spinach, Parsley, Celery, Wheatgrass
  • 16 oz Ninja Bachelor Party
    Pineapple, Jalapeño, Celery, Kale, Spinach, Parsley, Salt
Beets have long been thought the reason behind Russian longevity. Their betaines help protect against heart disease, birth defects, and certain cancers—especially colon cancer. Ginger soothes the digestive tract and, along with watermelon, has anti-inflammatory properties that relieve rheumatoid arthritis. Celery just does about everything, including lowering blood pressure and decreasing stress hormones.
The Tri-Pinnacle is more of a blended drink with organic leafy greens and fresh avocado. The healthy fats soften the skin and provide extra energy, and combines with the fiber to help clean the colon and stabilize some of the detoxification symptoms.

Level Two Juice Cleanse – Promotes optimal liver function and reduces inflammation

  • 32 oz Liver Detox
    Carrot, Apple, Beet, Grapefruit, Flax Oil
  • 32 oz TigerLilly
    Cucumber, Celery, Kale, Spinach, Parsley, Wheatgrass
  • 16 oz Tree of Life
    Carrot, Turmeric, Coconut, Ginger, Lime, Cayenne, Beet
  • 16 oz Cold Shower
    Cucumber, Mint, Parsley, Watermelon, Lime, Salt

Ingredients like grapefruit and apple lower your LDL (“bad cholesterol”) levels, and beets and carrots are essential detoxifiers. While your liver is taking it easy from it’s day-to-day rigors, Omega-3-rich flaxseed oil in the Liver Detox blend gives it some TLC. Turmeric and ginger both have potent anti-inflammatory properties, and high doses like those found in these juices helps to reduce inflammation.

A whole quart of the Tigerlily ensures you are getting enough blood-healthy chlorophyll and minerals. It is a middle of the road cleanse and is perfect for someone who has completed 5-10 days of the #1 cleanse, or several short duration cleanses of three days or less. It is also great for cleansers who desire to maintain a workout routine for the duration of their cleanse.

Level Three Juice Cleanse – This is not your 1st juice cleanse rodeo

  • 32 oz CocoLilly
    Parsley, Spinach, Kale, Celery, Spinach, Cucumber and Coconut Water
  • 32 oz TigerLilly
    Cucumber, Celery, Kale, Spinach, Parsley, Wheatgrass
  • 32 oz Fountain
    Carrot, Ginger, Beet, Kale, Spinach, Parsley, Celery, Wheatgrass

This cleanse is composed entirely of vegetable juice, with just a little coconut water for it’s mild sweetness, B-vitamins and electrolytes. It’s lower in sugars and calories than our other cleanses, completely devoid of fruit, and high in chlorophyll. Fewer calories and more greens generally make for deeper cleansing, and without prior experience some people might find the detoxification symptoms overwhelming.

This cleanse is designed for people who have done several previous cleanses and are ready to take it further, or people who are inactive to lightly active and weigh less than 125 lbs.

 

Greelight Cleanse – Highly alkalizing, mineralizing, low sugar and amino acid rich package

  • 64 oz Cocolily
    parsley, spinach, kale, celery, spinach, cucumber and coconut water
  • 32 oz Raw Green Protein Nut Milk
    Activated almond and macadamia nuts, hemp seed, raw agave nectar, spirulina, vanilla and pink himalayan sea salt

Does just the thought of sugar…even natural fruit and vegetable sugar… give you a headache? Or want a fresh, new way of fitting greens into your diet? Then try our veggie-packed Greenlight Cleanse:

The Cocolily blend provides alkalizing hydration, minerals, enzymes and plenty of chlorophyl – which provides the basic material for building healthy red blood cells, and boosts the blood’s oxygen carrying capacity for greater energy.

That’s followed up with the Green Protein Nut Milk, made from activated nuts (soaked in water initiating the sprouting process and making them even more nutritional and digestible). Throw in some spirulina for some easy-to-absorb amino acids, high GLA fatty acid content, and antioxidants. These healthy fats, proteins and superfoods provide the energy you’ll need and the pure nutrition you want.

Day Spa Cleanse – Easy “starter” juice cleanse and a vegan salad included

  • 64 oz Spicy Detox Lemonade
    lemon, maple syrup, cayenne, and filtered water
  • 32 oz The Fountain
    carrot, celery, beet, ginger, kale, parsley, spinach and wheatgrass
  • 1 vegan, gluten-free quinoa salad 
    Yep, real food!
  • That’s 3 quarts of fresh juice plus a salad per day!

You had fun and relaxed your mind this weekend, now it’s your body’s turn with an easy to do Day Spa Cleanse. This is a great cleanse if you are looking to really clean up your act for a day or three, rather than commit to a traditional juice cleanse. The juice of the Spicy Detox Lemonade stimulates hydrochloric acid production and has an alkalizing effect on the body, while the cayenne raises your metabolism, and thins and purifies the blood. Both ingredients help break up mucous – often a by-product of an unhealthy lifestyle – which clogs our sinuses, intestines and colons. The Fountain provides all the vitamins, minerals and enzymes of an entire days worth of vegetables and herbs. And we put an exclamation point on that cleanse with a satisfying high-protein quinoa salad.

http://www.juicelandaustin.com/ Thanks to Juice Land Austin for these cleanse recipes!

Avocado Deviled Eggs with Bacon

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Ingredients
(Makes 24 pieces)
12 eggs, hard-boiled and peeled
2 ripe avocados
1 garlic clove, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon mustard (optional)
6 pieces of bacon

Directions
Cook bacon in a pan on medium heat until crisp. Drain on paper towel and set aside. Cut each hard boiled egg in half and carefully remove the yolks.

In a mixing bowl, mash 6 full yolks with the avocado, garlic, olive oil, paprika, lemon juice and mustard. don’t use all of the yolks because the avocado will make it rich enough. It should be a creamy consistency after you fully mix the ingredients. Take your cooled bacon and finely chop into small pieces and add to mixture. Stir together.

Spoon each egg half with mixture. Sprinkle paprika on each egg.

Thanks to: http://crossfitnarrewarren.com.au/avocado-deviled-eggs-bacon-bacon/

Paleo Ice Cream: French Vanilla, Pralines and Cream, Maple Walnut, & more!

ice cream vanilla

French Vanilla Ice cream

Ingredients :

–  3 egg yolks
–  16 ounces of heavy cream or canned coconut milk
–  1/2 a cup of maple syrup, honey or coconut sugar
–  1 teaspoon vanilla

Directions :

–  Combine all the ingredients in a medium saucepan and bring to a low boil while whisking constantly.  You don’t want any lumps
–  Remove from the heat and let cool, then strain into a medium mixing bowl, cover with a lid or plastic wrap, and chill in the fridge for at least 2 hours.
–  Pour the cooked custard into an ice cream maker and run following directions.
–  Put the finished ice cream into a container and store in your freezer.

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Once you have your basic ice cream, you can make lots of variations such as :

ice cream praline

Pralines and Cream

While your ice cream is making, saute a cup of chopped pecans in a skillet with a teaspoon of butter.  When they are toasted, remove the nuts, then add 2 tablespoons of butter and 2 tablespoons of your sweetener of choice to the pan and heat a few minutes more to make a caramel sauce. Add back the nuts and mix until well coated, then pour onto a plate and leave to cool. The sauce will thicken slightly. Once your ice cream is made, mix in the nuts and the sauce, put into a container, and store in your freezer.

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ice cream mint

Chocolate Mint

Add a few drops of mint extract and a few drops of green food coloring (optional) to the cooked custard base before freezing.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer. [Jane Grok note: I strongly advise against using any artificial food colorings, as they are all toxic & damaging to humans.]
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ice cream choc

Double Chocolate

Add 2 tablespoons of cocoa to the ingredients when you make your custard base.  Follow the directions above.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer.
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ice cream maple

Maple Walnut

 Use maple syrup as your sweetener and add a tablespoon of maple extract to your custard base.  Follow the directions for Pralines and Cream, but use chopped walnuts instead of pecans.
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Chocolate Sundae

choc ice cream

One of the best ways to serve your french vanilla ice cream is with chocolate. Melt some dark chocolate in the microwave and pour this over your ice cream.  This will form a hard coating like the kind you get on Dairy Queen dipped cones, but much tastier.

This is, of course, incredibly rich, and not the sort of thing you want to eat more than a couple of times a year.  But when you really want to indulge, it’s much, much better for you than anything you can buy.

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ice cream straw

Basic Fruit Ice cream

3 cups of chopped fresh fruit
3 1/4 cups of heavy cream or 2 – 14 oz cans of coconut milk
1/2 cup of maple syrup, honey or coconut sugar (more or less to taste)
1 teaspoon of vanilla

Put all the ingredients into your blender or processor and process until pureed.  Taste to make sure the sweetness is right, then pour the mixture into your ice cream machine and freeze according to the instructions.

The variations on this are endless.

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Peach Melba

peach-melba-vanilla-ice-cream3
Once you have peach ice cream in your freezer,  you are just a few steps away from having a great summer dessert – Peach Melba.  To make this – slice a peach, top with peach ice cream, and then top that with a raspberry puree which you can make by processing a cup of raspberries in your blender.
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Coconut Pistachio & Vanilla Ice Cream

 Ingredients
– 400 ml(about 1 3/4 cup) coconut milk
– 1 vanilla pod
– 2 egg yolks
– 1-2 tbsp honey
– 1 tbsp colza oil
– a pinch of salt
– 4-5 tbsp or 25 g of pistachio nuts (shelled and unsalted)As in my previous recipes, I reduced the coconut milk to half the volume by simmering it for approximately 1 1/2 hour with the vanilla seeds and the vanilla pod.

Add the salt, honey, egg yolks, colza oil and give it a good whisk. Now you have a fat and smooth mixture that should make a very tasty ice cream! Let the mixture cool in the fridge for a couple of hours.

Chop the pistachios in a mixer and roast them in a dry frying pan. Be careful not to burn them.

Run the ice cream mixture in the ice cream maker and add the pistachios halfway through.

Serve with a bunch of pistachios and enjoy!

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icecreammaybe

Easiest Paleo “Ice Cream”

A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.

Ingredients

  • 3 bananas*
  • 1/2 c coconut milk
  • 1 t vanilla extract

Method

Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”

Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!

Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.

Thanks to: http://www.health-bent.com/treats/easiest-paleo-ice-cream

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Chocolate Coconut Ice Cream

Recipe Source: A Couple Cooks (adapted)
What You Need

14-ounce can full-fat coconut milk (refrigerate before using if possible–I didn’t do this and it was fine)
14-ounce can light coconut milk (I actually just used 2 cans of full fat coconut milk and my ice cream was super creamy!)
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I omitted this as I wanted plain chocolate ice cream, but I think I’m definitely going to add it next time!)
Pinch kosher salt

What To Do
  1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
  2. Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine(Jane’s note: I didn’t chill my mixture before and it was fine–I did mix it in my ice cream maker for about 20 minutes until it was the consistency of soft serve)
  3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. (I froze mine for a few hours and it firmed up but retained a really fluffy texture!) Enjoy!

Thanks to: http://inthepinkandgreen.blogspot.com/2013/02/paleo-chocolate-ice-cream.html

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Slightly-Sweet-Salty-Frozen-Custard-from-PaleoParents

Slightly Sweet & Salty Frozen Custard also known as “Healthiest Ice Cream EVER”

Ingredients for Frozen Custard

1 medium butternut squash (will need 2 cups cooked)
1/2 T salt
a few tablespoons coconut oil

13.5 oz can full fat coconut milk
2 pastured egg yolks
1 T vanilla
1 t cardamom extract (if you don’t have it, use almond extract)
1 t ground cinnamon

Instructions

  1. Roast your butternut squash, using the coconut oil and salt. Usually we use the Elana method; however, for this recipe – to increase the caramelization of the natural sugars of the squash – we recommend cubing your squash into 1″ pieces, lathering it in coconut oil, tossing with salt and roasting it at high heat until soft, brown, bubbly and delicious.
  2. Scoop from inside skin if you didn’t separate the flesh already. Then, let your roasted squash cool. Listen. Patience, young grasshopper. We actually let ours cool overnight – but it will be ready when the squash meat is cold. It will stick to your ice cream maker and ruin the whole batch if you try to put warm anything in there!
  3. Combine 2 packed cups of the now cold roasted squash (should have some moisture) and the remaining ingredients until smooth (we suggest a food processor to get it super smooth, but use whatever you have).
  4. Put the mixture in an ice cream maker and watch for it to stiffen – ours took about 7 minutes.
  5. Freeze ice cream to firm up, 3-5 hours is usually ideal. If it stays in longer, simply let it sit at room temperature for about 15 minutes prior to serving to “soften” it up.
  6. Top with Sweet & Salty Sugarless Snack Mix (below). This is really kind of a must – skip the almonds if you can’t do nuts – but you have to have the salty crunch to fully appreciate the creamy ice cream.

Sweet & Salty Sugarless Snack Mix
this recipe is inspired by one of our favorite recipes of all time, Caramelized Coconut Chips by The Clothes Make the Girl as featured in Well Fed

Ingredients

1/4 C coconut chips
1/4 C almond slivers
1 t salt
1 t ground cinnamon
1/2 t ground nutmeg (fresh preferred)

Instructions

1. Combine coconut chips and almonds in a pan (clean stainless steel preferred) over medium high heat, stirring often, until the fragrance of the nuts and coconut come out and a light brown color develops.

2. Toss in a bowl with remaining ingredients.

3. Serve on top of ice cream or snack on it obsessively. Store in an air tight container for a LONG time, although best served fresh.

Thanks to: http://paleoparents.com/featured/the-healthiest-ice-cream-ever/

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker, Redccoorgmilk

Coconut Almond Bark

Sugarfree-Coconut-Almond-Bark-3

Yield: 9×13 giant mass of coconut bark

Servings: 16

Ingredients

Directions

  1. Line a 9×13 cookie pan with parchment paper and set aside.
  2. heat 2 tsp coconut oil in a cast iron pan on medium heat. Add almond slivers and pecans. Reduce heat to medium-low and toast for 2-3 minutes, rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with Himalayan rock salt. Set aside.
  3. Melt the coconut butter with coconut oil in a double broiler or in a large metal bowl over top a saucepan filled with water to touch the bottom of the bowl.
  4. Add extracts, roasted pecans and almonds. Mix well.
  5. Drop onto prepared cookie sheet and spread the mixture into a thin layer.
  6. Press the shredded coconut onto the top.
  7. Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.

http://www.healthfulpursuit.com/2011/12/sugar-free-coconut-almond-bark/

Similar recipes:

http://www.unrefinedkitchen.com/2013/04/04/almond-butter-coconut-bark-coconut-almond-bark/

http://paleomagonline.com/almond-butter-bark/

Orange Manius

OrangeManius-201x300

This simple recipe is easy to make and incredibly refreshing on a hot summer day.

Ingredients

  • 2 cups orange juice
  • 1/2 cup canned coconut milk
  • 2 TBSP honey
  • 1 TBSP vanilla
  • Ice cubes (as many or few as you like.  A few will give you a thin drink; a lot will give you an icy/slushy drink)

Process

  1. Add all ingredients to blender.
  2. Blend until smooth.

Makes 4 cups.

Thanks to: http://paleomagonline.com/orange-manius/

Paleo Cheesecake with a Raspberry Compote

cheesecake1

On the preparation:

      Do not skip soaking the raw cashews in water. Soaking increases your body’s absorption of the vitamins & minerals, and neutralizes enzyme inhibitors naturally present in raw nuts and seeds.. Soak them for at least 4 hours, if not overnight. A blender works best for the filling (made it creamier), and food processor for the crust. Also, don’t substitute the coconut oil for any other oil, as it is solid at room temperature, and therefore helps the cheesecake stay firm.

For the crust:

1/2 cup raw pecans (pecans don’t require soaking)
a little more than 1/2 cup soft pitted dates
1/4 cup raw flaked coconut
tiniest pinch of sea salt

For the filling:

3 1/2 cups raw cashews (soaked & drained)
2/3 cup agave nectar
2/3 cup extra virgin coconut oil
2/3 cup fresh lemon juice
2 teaspoons vanilla extract or 2 vanilla beans, scraped

Directions:

Begin by soaking the nuts. After they’ve finished soaking, prepare the crust. In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.

Press the crust evenly into the bottom of an 8-inch spring form pan (don’t go up the sides). Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.

Raspberry Compote:

1/2 cup of raspberries
1/4 cup of water
1 tsp of raw honey
1/2 tsp. of vanilla extract
a dash of almond milk (or you could use coconut milk)

I put all of the ingredients together in a bowl and used a hand mixer until blended. Then drizzle desired amount over your slice of cheesecake.

Author’s notes on the recipe:

        Good luck finding an 8″ spring form pan. I went to 5 stores trying to find one, I do not lie. I finally found a set of 3 (for only $14.99, score!) at Bed Bath and Beyond that came with 8 1/2, 9 1/2 and 10 1/2. The 8 1/2 worked fine. GO EASY on the lemon juice! I would probably use half of what was recommended and go from there, tasting the “batter” as you go. Unless you want lemon cheesecake. Then you’re set. I would also probably add some almond butter to the crust to give it a little more flavor and make it creamier. The agave nectar worked nice, it was so subtle and didn’t compromise the texture or flavor. I would also recommend thawing for an hour, it was still frozen solid after 45 min. Maybe I just have a hardcore freezer?

Thanks to: http://cleaneatingwithadirtymind.com/2013/02/14/are-you-there-dessert-its-me-paleo/

Stuffed Mexican Portobellos

59608erererer

Ingredients
  • •2 portobello mushrooms, stems cut
  • •2 large eggs
  • •1 TBSP olive oil
  • •fresh dill, rosemary and basil, chopped
  • •salt and pepper to taste
Instructions
  1. Drizzle olive oil on portobellos and season.
  2. Place them on a greased baking sheet.
  3. Sprinkle the herbs on top.
  4. Crack open the eggs and carefully put one inside each mushroom
  5. Bake for 10-12 minutes at 300° F (150 C)

Thanks to: http://whatscookingmexico.com/2011/07/21/stuffed-portobellos-breakfast/#sthash.I7qTXLhC.dpbs

Why you should avoid Caffeine – it can make you fat, alter your DNA, and it’s toxic.

caffeine_drinks  eu_toxic_chemicals_222   coffee    toxc2

The LD50 (Lethal Dose 50%) of  caffeine is 192 mg. The lower the LD50 number, the more lethal the substance is. For comparison, Vitamin C (ascorbic acid) has an LD50 of 11,900 mg/kg. Cyanide has an LD50 of 6.4 mg/kg.

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Caffeine is mutagenic for mammalian somatic cells (meaning that is alters your DNA and is passed down genetically to offspring). Mutagenic for bacteria and/or yeast. May cause damage to the following organs: heart, gastrointestinal tract, central nervous system.

It has Chronic Effects on Humans: May cause adverse reproductive effects (fetotoxicity, maternal (parnutrition) and birth defects. May affect genetic material (mutagenic). May cause cancer (tumorgenic) based on animal data.

It may cause gastrointestinal (digestive) tract irritation with epigastric pain, abdominal cramps, nausea, vomiting and diarrhea.

It affects metabolism and cardiovascular system with symptoms including flushing, palpitations, rapid heart rate, dysrhythmias, hypotension, blood pressure elevation and weight loss, metabolic acidosis.

It may affect brain and behavior/central nervous system. Symptoms may include nervousness, anxiety, restlessness, insomnia, dizziness, tremor, seizures, convulsions, hallucinations,
somnolence, toxic psychosis, tremors, convulsions, ataxia.

May also affect blood, respiration (hyperventilation), and urinary system (mild increase in urinary volume and urinary sodium excretion), and may directly produce hypokalemia.

Chronic Potential Health Effects: May cause cancer (tumorigen) based on animal studies. May cause reproductive and fetal effects. May cause digestive tract disturbances (increased gastric acid, and pepsin secretion and a decrease in lower esophogeal sphincter pressure), cardiovascular disturbances.

Caffeine also fits the definition of an addictive substance, with withdrawal symptoms, an increase in tolerance over time, and physical cravings.

Caffeine is metabolized in the liver.

It increases lipolysis, leading to elevated glycerol and free fatty acid levels in the blood plasma.

It dilates blood vessels and increases urine volume.

Caffeine crosses the blood–brain barrier that separates the bloodstream from the interior of the brain.

Caffeine acts as a nonselective antagonist of adenosine receptors. The caffeine molecule is structurally similar to adenosine, and binds to adenosine receptors on the surface of cells without activating them (an “antagonist” mechanism of action). Therefore, caffeine acts as a competitive inhibitor.

Caffeine tolerance develops very quickly, especially among heavy coffee and energy drink consumers. Complete tolerance to sleep disruption effects of caffeine develops after consuming 400 mg of caffeine 3 times a day for 7 days. Full complete tolerance of caffeine was observed when subjects consumed 750–1200 mg per day.

Withdrawal symptoms — headache, irritability, an inability to concentrate, drowsiness, insomnia and pain in the stomach, upper body, and joints — may appear within 12 to 24 hours after discontinuation of caffeine intake. This peaks at roughly 48 hours, and usually last from one to five days, representing the time required for the number of adenosine receptors in the brain to revert to “normal” levels. Analgesics, such as aspirin, can relieve the pain symptoms.

The DOT Classification of caffeine: CLASS 6.1: Poisonous material!!

toxx

Caffeine can lead to a condition known as ”caffeinism.” Caffeinism combines caffeine dependency with a wide range of unpleasant physical and mental conditions including nervousness, irritability, anxiety, tremulousness, muscle twitching (hyperreflexia), insomnia, headaches, respiratory alkalosis, and heart palpitations. Furthermore, because caffeine increases the production of stomach acid, high usage over time can lead to peptic ulcers, erosive esophagitis, and gastroesophageal reflux disease.

There are four caffeine-induced psychiatric disorders recognized by the ”Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition”: caffeine intoxication, caffeine-induced anxiety disorder, caffeine-induced sleep disorder, and caffeine-related disorder.

Long-term consumption of caffeine could inhibit learning and memory partially through inhibition of hippocampal neurogenesis.

Caffeine binds to receptors on the surface of heart muscle cells, which leads to an increase in the level of cAMP inside the cells (by blocking the enzyme that degrades cAMP), mimicking the effects of epinephrine (which binds to receptors on the cell that activate cAMP production).

Despite its widespread use and the conventional view that it is a safe substance, a 2008 study suggested that pregnant women who consume 200 milligrams or more of caffeine per day have about twice the miscarriage risk as women who consume none.

caffeine_rush

5-6 cups of coffee a day may make you fat!

Caffeine can cause retention of fat within cells, glucose intolerance(a pre-diabetic condition), and increase resistance to insulin regulation. 

http://www.dailymail.co.uk/health/article-2332044/Is-caffeine-fix-making-fat-Study-shows-cups-coffee-day-cause-obesity.html?ito=feeds-newsxml

LD50 LETHAL DOSE CHART:

tox3

drinks

http://www.sciencelab.com/msds.php?msdsId=9927475

http://www.sciencelab.com/msdsList.php

http://www.epa.gov/agriculture/ag101/pestlethal.html

https://en.wikipedia.org/wiki/Median_lethal_dose#cite_note-21

http://www.ingredientstodiefor.com/files/MSDS_Caffeine.pdf

http://en.wikipedia.org/wiki/HAZMAT_Class_6_Toxic_and_Infectious_Substances

http://www.fda.gov/downloads/Drugs/ResourcesForYou/Consumers/BuyingUsingMedicineSafely/UnderstandingOver-the-CounterMedicines/UCM205286.pdf

High intakes of coffee are associated with raised concentrations of plasma homocysteine, a predictor of risk of cardiovascular disease. http://www.ncbi.nlm.nih.gov/pubmed/11237928

http://www.news-medical.net/health/Caffeine-Pharmacology.aspx

7-side-effects-of-soda

Personal note: I’ve been caffeine-free for about 8 months now. I’d given up caffeine a few years ago, but I went back to it after some stressful events. Caffeine just made me feel good/happy and I craved it when I felt bad or stressed.

The 1st time I gave it up was super-hard. I was consuming 8-16 cans of Coca-cola and energy drinks a day(insane, I know!). I switched that out to diet Coke and diet Pepsi, then I switched that out to strong tea. I gradually weakened the tea until I was just drinking water. I could not go cold-turkey because I have severe migraines. I had to slowly step it down.

This time, I went from energy drinks and soda straight to water. I had to use some Excedrin to get me through the 1st week. I naturally have 2-5 baaaaaad migraines every year (since I was about 2 years old). As long as I was consuming caffeine I wouldn’t have any, but if I was ever in a situation where I went without it for more than 6 hours – it would induce a monster migraine that would leave me crying in a fetal position. That could be several times a week. I much prefer to deal with my “regular” migraine episodes. I’ve only had 2 since I stopped consuming caffeine this last time. It’s also easier now for me to notice the signs of a migraine coming on – which means I have time to do a few things to take the edge off so that they don’t last as long and aren’t as severe.

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Paleo Mayonnaise, Sour Cream, & Ranch Dressing

 

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Paleo Mayonnaise

Ingredients:

  • egg yolks – 2
  • Dijon mustard – 1/2 tsp
  • freshly squeezed lemon juice – 3 tsp
  • extra light tasting olive oil – 1 cup
  • sea salt – to taste
  • freshly ground black pepper – to taste

Preparation:

  1. In the bowl of a food processor, add egg yolks, mustard, and 1 tsp of lemon juice. Process until smooth.
  2. With processor running, VERY slowly add olive oil through the feed chute until you form an emulsion. If you pour the oil too quickly, it will separate and you will probably have to start over.
  3. Continue to add the oil until the mixture thickens.
  4. Add the remaining lemon juice and pulse to combine.
  5. Add salt and pepper to taste.

 

 

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Paleo Sour Cream

Ingredients:

  • paleo mayonnaise – 1/2 cup
  • unsweetened full-fat coconut milk – 1/2 cup
  • apple cider vinegar – 1/2 tsp
  • garlic cloves – 2, finely minced

Preparation:

  1. Combine all ingredients in a medium bowl and whisk to thoroughly combine.
  2. Refrigerate for 30 minutes or longer to thicken.
  3. Use as you would traditional sour cream.

 

 

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Paleo Ranch Dressing

Ingredients:

  • paleo mayonnaise – 1 cup
  • unsweetened full-fat coconut milk – 1 cup
  • fresh dill – 2 Tbsp, finely minced
  • garlic cloves – 1-2, smashed and ground to a paste with a little sea salt
  • apple cider vinegar – 1 tsp
  • sea salt – to taste
  • freshly ground black pepper – to taste

Preparation:

  1. Combine mayonnaise, coconut milk, and vinegar in a medium bowl, stirring with a whisk to combine.
  2. Add dill and garlic and whisk to combine.
  3. Season with salt and pepper.

 

Thanks to: http://paleotable.com

Smoky Mexican Tortilla-less Soup

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grain-free • gluten-free • dairy-free • nut-free • seed-free • egg-free • sugar-free

PREP TIME: 25 minutes
COOKING TIME: 45 minutes
YIELD: 4 large servings
NUTRITION INFO: coming soon!

ingredients:

  • 2 Tbsp coconut oil or bacon fat
  • 1 small onion, finely diced (~1/2 cup)
  • 1 red bell pepper, finely diced (~1/2 cup)
  • 2 carrots, finely diced (~1/2 cup)
  • 2 stalks of celery, finely diced  (~1/2 cup)
  • 1 poblano pepper, roasted and diced (see side note below)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper – or more to taste
  • 2 tsp cumin
  • 2 tsp corriander
  • 1/2 tsp chipotle powder
  • 7oz tomato paste
  • 32 oz home made broth (chicken or beef)
  • 8oz chicken, cooked and shredded (can be cooked fresh or leftover from a whole roasted chicken, etc.)
  • optional: 1/4 c cilantro, chopped – for garnish
  • optional: avocado slices – for garnish

preparation:

  • In a large soup pot, melt the coconut oil and allow the diced onion to cook until it becomes translucent and the edges begin to brown. Add the diced bell pepper, carrots, celery, and roasted poblano pepper – season with sea salt and black pepper to taste, then add the cumin, corriander, and chipotle powder and stir until well combined. Allow to cook for a few more minutes.
  • Next, add the tomato paste and bone broth – stir to incorporate. Simmer for 20 minutes or until the flavors are well combined.
  • When the soup is nearly complete, add the cooked chicken to the pot just to heat it all the way through.
  • Serve garnished with fresh chopped cilantro and avocado slices.

change it up:

  • Use cooked, shredded beef and beef broth instead of chicken.
  • Use different kinds of bell peppers, or add a spicy hot pepper or roasted jalapeño if you like it hotter.

side note:

  • To roast the poblano pepper simply place the whole pepper over a low, open gas flame directly on the grate, turning regularly with tongs until the skin is blackened on all sides. Set the pepper aside in a bowl and cover it for a few minutes before gently removing the blackened skin with your hands. If the pepper is still very hot to touch, you may run it under some warm water while you remove the blackened skin, but this may weaken the flavor of the pepper slightly, so waiting for it to cool just enough to be able to handle it is ideal. Use the seeds if you like, poblanos aren’t known for being super hot.

Yes, you can enjoy this recipe while on the The 21-Day Sugar Detox !

 

Thanks to: http://balancedbites.com/2013/02/easy-recipe-smoky-mexican-tortilla-less-soup.html

Vanilla Bean Coconut Ice Pops

grain-free • gluten-free • dairy-free • nightshade-free • sugar-free • sweetener-free

VanillaBeanCoconutIcePopsSQ

PREP TIME: 5 minutes
YIELD: 6 servings
ingredients:

  • One 15oz can of full fat coconut milk + water to fill pop molds
  • 1 vanilla bean pod
  • 1 teaspoon pure vanilla extract

preparation:

  • Pour the coconut milk into a mixing bowl (preferably one with an easy-pour spout) or into your blender.
  • To calculate how much water you’ll need to add:  Test how much liquid your ice pop molds will hold by filling one to capacity, then measuring the liquid in a measuring cup. Multiply that amount by the number of pops you have, then add water to your coconut milk to add up to the total number of ounces you’ll need to make your pops. For example, if you have 6 pop holders and each one hold 3oz of liquid, you will need to have 18 total ounces of liquid. In this case, you will want to add 3oz of water to the 15oz of coconut milk you have to add up to the total of 18oz.
  • Slice the vanilla bean pod in half lengthwise, then scrape the back of your knife down the inside of the pod to remove the seeds.
  • Place the vanilla bean seeds into the coconut milk, then add the vanilla extract and either whisk together or blend.
  • Pour evenly into your molds and freeze overnight. To remove the pops, run the containers under warm water until the sides release.

Yes, you can enjoy this recipe while on The 21-Day Sugar Detox.

Thanks to: http://balancedbites.com/2013/04/easy-recipe-vanilla-bean-coconut-ice-pops.html?utm_source=rss&utm_medium=rss&utm_campaign=easy-recipe-vanilla-bean-coconut-ice-pops

Ice pop molds:

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Pina Colada Smoothie

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Prep time – 3 mins, Total time – 3 mins, Serves: 2

 Ingredients

  • 1 large Banana
  • ¾ cup canned Crushed Pineapple (or 1-1/4 cup frozen or fresh pineapple chunks)
  • 2 Tbsp Shredded Unsweetened Coconut
  • 1 cup Coconut Milk
  • 1-1/2 cups Ice
 Instructions
  1. Add all ingredients to a blender and blend until thick and smooth.
  2. Garnish with a pineapple slice or some more shredded coconut if you want to get all fancy.

Thanks to: http://www.ourpaleolife.com/2013/03/pina-colada-smoothie/

Funnies

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Coconut Facts

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It has been used for thousands of years in ancient India as a healing fruit.

It takes around 9 months for a coconut to filter all of the water that it contains. This makes the water completely pure & sterile, which is why it can be used for blood transfusions.

It has the highest concentration of electrolytes of anything found in nature.

Younger coconuts contain the purest unsaturated fats and are better than mature coconuts.

It boots the immune system, boosts metabolism, and improves thyroud function.

It makes a great topical oil(use a TINY bit – it goes a long way!) that can help to naturally rid the skin of dangerous toxins. It also gives the skin the perfect mix of hydration and antioxidants that it needs to stay healthy, smooth and younger-looking longer.

Eight ounces of coconut water has 46 calories, 9 grams of carbohydrates, 250 mg of sodium, 200-500 mg of potassium, 60 mg of magnesium, 45 mg of phosphorus, and 2 grams of protein. The electrolyte content is more than double that of traditional sports drinks with about half of the carbohydrates. (Potassium is an essential macromineral in human nutrition; it is the major cation (positive ion) inside cells, and it is important in maintaining fluid and electrolyte balance in the body.)

According to researchers, individuals with high blood pressure usually have low potassium levels. Therefore, drinking coconut water on a regular basis can be quite effective at regulating blood pressure.

Coconut milk (made from the meat of the coconut) has 500-600 calories, and coconut water(liquid inside) contains about 50 calories.

A few studies have shown coconut water to have cytokinins which are beneficial for anti-aging, anti-carcinogenic and anti-thrombotic effects. The American Institute for Cancer Research says that some of the compounds in coconut water, such as selenium, have antioxidant properties and fight cancer in the lab(many common fruits and vegetables are packed with these compounds). Several animal studies suggest coconut water can lower cholesterol and blood pressure, but this research is too preliminary to make any claims  yet.

An article with numerous facts & info: http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html

Another article with information & factoids: http://www.thepaleosecret.com/2012/07/19/top-10-health-benefits-of-coconut-oil/
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Coconut oil stops most bacteria that produce teeth-decaying acids

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Coconut oil, a natural antibiotic when digested, destroys the bacteria that cause tooth decay, researchers at the Athlone Institute of Technology, Ireland, reported at the Society for General Microbiology’s autumn conference at the University of Warwick, England. They added that the antibiotic component in digested coconut oil could be added to dental care products.

Dr Damien Brady and team set out to determine whether coconut oil might have antibacterial qualities at combating some strains of Streptococcus bacteria which commonly inhabit the human mouth and cause tooth decay. They tested the coconut oil in its natural and semi-digested state. They added enzymes so that the oil could be tested in a digested state.

The bacteria stick to the surface of the tooth and exists on certain types of carbohydrates. As it metabolizes sugars and other sources of energy, it produces an acid that damages teeth.

Although natural, undigested coconut oil appeared to have no impact, the scientists found that the digested oil stopped most Streptococcus bacteria from multiplying. Of particular interest was Streptococcus mutans, a type of bacterium which produces teeth-decaying acids.

Read the entire article here: http://www.medicalnewstoday.com/articles/249804.php

 

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Diet & Regular Soda just as bad for teeth as Meth & Crack Cocaine

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Heavy consumption of diet soda can damage teeth as badly as methamphetamine or crack cocaine, a new study contends.

“You look at it side-to-side with ‘meth mouth’ or ‘coke mouth,’ it is startling to see the intensity and extent of damage more or less the same,” said Dr. Mohamed Bassiouny, a professor of restorative dentistry at the Temple University School of Dentistry in Philadelphia.

Methamphetamine, crack cocaine and soda — sweetened or not — are all highly acidic and can cause similar dental problems, Bassiouny said in a study published recently in the journal General Dentistry.

The acid in soda is in the form of citric acid and phosphoric acid, Bassiouny said. Without good dental hygiene, constant exposure can cause erosion and significant oral damage, he said.

In his study, he found that a woman in her 30s who drank 2 liters of diet soda daily for three to five years experienced tooth rot and decay remarkably similar to that suffered by a 29-year-old methamphetamine addict and a 51-year-old habitual crack cocaine user.

Read the entire article here: http://consumer.healthday.com/Article.asp?AID=676327

Tosca’s Keep-It-Tight Tilapia

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YIELD: 4 servings
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes


Satisfy your taste buds and set your metabolism on fire with this delicious recipe! Cayenne, ginger and mustard are three ingredients that help you burn fat just by eating them!

Ingredients

• ¼ cup / 60 ml extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed

Preparation

  1. Preheat oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
  2. In a medium-sized bowl combine olive oil, garlic and seasonings.
  3. Dip each filet into the seasoning and place it on the baking sheet.
  4. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
  5. Bake for 10 minutes.

Nutritional Value per Filet:

Calories: 183.25

Calories from Fat: 78.5
Total Fat: 9 g
Saturated Fat: 1.7 g
Total Carbs: 2.6 g
Fiber: 1 g
Protein: 23 g
Sodium: 153 mg
Cholesterol: 57 mg Sugar: 0.2 g

Thanks to: http://www.eatcleandiet.com/food_and_recipes/clean_recipe/tosca%E2%80%99s_keep-it-tight_tilapia.aspx#.UZw4kLWkqj8

 

Which Vegetables & Fruits are the most contaminated?

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Delicious Healthy Fruit Popsicles

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Ingredients:

  • 3 cups watermelon puree (seedless if possible)
  • 1/2 cup fresh blueberries
  • 1/2 cup chopped fresh strawberries
  • 1 kiwi, peeled and sliced
  • 1 peach or nectarine, diced small
  • handful fresh cherries, pitted and chopped

Directions:

  • Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
  • Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
  • When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.

Enjoy!

 

Thanks to: http://www.eatcleanlivehealthy.com/delicious-healthy-fruit-popsicles/

Omega 3 Fish Oil does not help/stop heart problems – according to new study

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Daily treatment with n−3 fatty acids(Omega 3/Fish Oil) did not reduce cardiovascular mortality and morbidity. For the study, over 6,000 subjects were given the n-3.

Read the entire article here.

New study: Drinking cola and diet cola leads to Metabolic disturbances & ASVD

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ASVD: Atherosclerosis (arteriosclerotic vascular disease – when artery walls thicken as a result of the accumulation of fatty materials such as cholesterol and triglyceride)

A new 8-week study on mice showed that 43% of the ones who were given regular cola developed hyperglycemia and 54% had  increased non-HDL cholesterol(bad). The conclusion of the study overall: Cola beverages caused atherosclerotic(AVD arteriosclerotic vascular disease – thick fat/plaque build up on arteries) lesions’ enlargement with metabolic disturbances.

They also tested them with “light/diet cola”. The results were different, but just as harmful. Hypercreatininemia(basically when the kidneys & liver are taxed beyond their capabilities) was almost 3 times that of the mice who were given just water, a 91% increase in Hypertriglyceridemia(high levels of triglycerides/fat in blood), and a 68% increase in hyperuremia(hormone imbalances & metabolic abnormalities – chronic kidney disease & renal failure).

These changes were all reversed after discontinuation, except for persistent hypercreatininemia in the group who were given “light/diet cola”.

Unmetabolized aspartame from the cola (which was 10–15% of ingested aspartame), was found to modify the intestinal environment and trigger inflammatory (pro-atherogenic) processes.

http://www.cardiab.com/content/12/1/57

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Most Poisonous Plants to Humans & Pets

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Cicuta Douglasii: Western Water Hemlock

The toxins are concentrated in the chambered rootstock but also occur in the leaves and stems as well. A consumption of 0.1% of body weight of the green material (leaves and stems) is lethal, however, the oil in a single bulb is enough to kill a 1600 pound cow. This plant may sometimes be confused with parsnip.

 

 

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Aconitum: Wolf’s Bane

Aconitum is also known as: “the queen of poisons”, aconite, monkshood, wolf’s bane, leopard’s bane, women’s bane, devil’s helmet, blue rocket, tiger’s bane, and dog’s bane.   Ingestion of even a small amount results in severe gastrointestinal upset and can result in: slowing of the heart rate, death, nausea, vomiting, diarrhea,  a sensation of burning, tingling, numbness in the mouth and face, and of burning in the abdomen, motor weakness, hypotension, sinusbradycardia, ventricular arrhythmia, sweating, dizziness, difficulty in breathing, headache, and confusion. Symptoms may appear almost immediately, usually not later than one hour, and with large doses – death is almost instantaneous. Death usually occurs within two to six hours in fatal poisoning (20 to 40 mL of tincture). Poisoning may also occur following picking the leaves without wearing gloves; the toxin is absorbed easily through the skin. In this event, there will be no gastrointestinal effects. Tingling will start at the point of absorption and extend up the arm to the shoulder, after which the heart will start to be affected.

 

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Brugmansia: Angel Trumpet

All parts of Brugmansia are poisonous, with the seeds and leaves being especially dangerous. Effects can include: paralysis, confusion, tachycardia, dry mouth, diarrhea, migraine headaches, hallucinations, mydriasis, rapid onset cycloplegia, and death.

 

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Nerium oleander: Oleander

All parts of the plant are toxic. It can be grown as a shrub or a tree. Oleander is one of the most poisonous common-grown garden plants. Effects can include: nausea, vomiting, excess salivation, abdominal pain, diarrhea, irregular heart rate, extremities may become pale and cold due to poor or irregular circulation, it can effect the central nervous system and cause drowsiness, tremors or shaking of the muscles, seizures, collapse, and even coma that can lead to death. Oleander sap can cause skin irritations, severe eye inflammation and irritation, and allergic reactions like dermatitis.

 

Earlobe crease? Could be Cardio Vascular Disease or Metabolic Syndrome

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Ear Lobe Crease (aka: ELC)

Linear wrinkles in one or both lobes may predict future cardiovascular events (heart attack, bypass surgery, or cardiac death.) A crease on one lobe raises the risk by 33%; a crease on both lobes increases it by 77%, even after adjusting for other known risk factors. Men with diagonal ear creases were 55 percent more likely to die of heart disease than men without ear creases. The risk was even greater for non-diabetic women.

http://www.examiner.com/article/earlobe-crease-bra-size-calf-size-waist-size-what-do-they-mean

http://www.sciencedaily.com/releases/2012/11/121106114221.htm

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3437378/

http://www.universalreflex.com/article.php?story=20051027133133490

Small yellow bumps under the skin around your eye? Could be heart trouble!

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People that have xanthelasmata(cholesterol deposits on the eyelids) are at significant increased risk of heart attacks, ischemic heart disease, and death. After reviewing almost 13,000 patient files, researchers found that when these yellowish lesions are observed, the risk of suffering a heart attack is increased 51%, the risk of suffering ischemic heart disease was increased 40%, and the risk of death was increased 17% — when compared with individuals who did not exhibit xanthelasmata. Around 50% of the patients had cholesterol that was within the normal range, but were still at increased risk of heart disease – due to the yellowish, flat lipid plaques on their eyelids.

http://www.medpagetoday.com/MeetingCoverage/AHA/23423

http://www.medicalnewstoday.com/articles/234575.php

http://www.theheart.org/article/1280303.do