Feeding our bodies is just as important as feeding our brain, and in fact, the better we eat the better fueled our brain will be. The foods that we eat directly affect how our body digests, absorbs, and metabolizes it. Today I want to stick to the basics of what real food is versus fake food.
Real foods are nature made. They come from the ground. Vegetables, fruit, and legumes come from the ground. All of these foods produce phytochemicals, plant chemicals, which are known for their powerful healing properties. One example of these healing properties is reducing oxidative stress, which helps to fight cancer, or reduces your chance of getting it.
When we eat “fake foods,” processed foods or food that come out of a box, we have a higher risk of developing obesity, metabolic syndrome, inflammatory bowel disease, diabetes, cancer, and other health issues. Some examples of processed foods are baked white bread, white pasta, cookies, crackers, cakes, chips, lunch meat, soda, and more. Processed foods have additives, which mimic hormones and disrupt hormone balance. This causes havoc in your overall health and balance in your body, leading to more chronic health issues.
You have an idea of what real foods and fake foods are now, so I’ll leave you with a delicious, nutritious, and healing real food recipe. This salad is quick, easy, delicious, and nutritious. The purple onion, cucumber, and micro greens add a little extra crunch to the salad base, making the experience of a fresh meal more palatable. I love arugula here because of its peppery flavor, which compliments the shrimp well.
Here are some benefits of a few key ingredients:
Arugula: Loaded with calcium, you can’t go wrong with this green for bone health and tooth health!
Microgreens: Having a higher concentration of vitamins and antioxidants than mature plants, these reduce risk of heart disease, Alzheimer’s, diabetes, and certain cancers.
Lemon Juice: As a fabulous source of vitamin C, lemon juice helps prevent kidney stones, protects against anemia, improves digestion, helps clear up skin, and reduces risk of cancer.
Crushed Red Pepper Flakes: Soothe your stomach and ulcers with this powerful seasoning! Red pepper flakes also reduce cholesterol and triglycerides as well as regulating blood sugar! It’s orangish color means it is high in beta carotene, which strengthens the immune system! These spicy flakes can make you sweat, and you know I love that, but make sure you are drinking enough water and staying hydrated as you heal with this powerful plant!
Crunchy Green Salad with Shrimp Serves 2
Equipment
- 1 Skillet
Ingredients
- Arugula or spinach (salad base)
- 1/2 English cucumber cut in quarters
- 1/3 Purple onion or to taste
- 1 Hass Avocado
- Microgreens
- 1 LB Wild caught shrimp peeled and deveined
- 1 tbsp Coconut oil
- 1 Juice of lemon or lime (To taste)
- Pink Himalayan salt to taste
- Pepper to taste
- Crushed red pepper to taste
For The Dressing
- 1 Lemon
- 1/4 Cup Olive oil
- Pink Himalayan Salt to taste
Instructions
- Heat a skillet, add 1 tbsp of coconut oil. Once it's heated, add shrimp. They cook quickly, so make sure you stir them constantly and not over cook. Once the shrimp begin to turn orange, add the salt, pepper, and crushed red pepper flakes, and the juice of 1 lemon or lime, and keep stirring them. When they all look orange in color remove them from the heat immediately and put them in a bowl so they can cool off.
- Start your salad base of arugula or spinach in a big salad bowl. Add in the cucumber, purple onion, avocado, and micro greens. Once the shrimp is cool add them to your salad.
- FOR THE DRESSING:
- Whisk together the juice of 1 lemon, salt, and olive oil, or, you can just add all the ingredients on top of your salad once it's put together.
- Toss your salad, grab your fork and enjoy! Make sure you sit, take your time to eat and chew your bites slowly, thoroughly, and mindfully. This will help your senses taste and enjoy the flavors while making you feel satiated at the end of your meal! Let me know if you try the salad! I want to see your creations! Tag me on Instagram @karlaperez_sweatygirl or Facebook @sweatygirlkp
FUN FACT:
- Did you know arugula is a member of the Brassica, or Cruciferous family? The classification includes mostly cruciferous vegetables, such as kale, cauliflower, and broccoli. These veggies are high in cancer fighting compounds called glucosinolates. This is why arugula is high on my list of foods to intake because of its cancer fighting agents!
Notes
Crunchy Green Salad with Shrimp Serves 2
Equipment
- 1 Skillet
Ingredients
- Arugula or spinach (salad base)
- 1/2 English cucumber cut in quarters
- 1/3 Purple onion or to taste
- 1 Hass Avocado
- Microgreens
- 1 LB Wild caught shrimp peeled and deveined
- 1 tbsp Coconut oil
- 1 Juice of lemon or lime (To taste)
- Pink Himalayan salt to taste
- Pepper to taste
- Crushed red pepper to taste
For The Dressing
- 1 Lemon
- 1/4 Cup Olive oil
- Pink Himalayan Salt to taste
Instructions
- Heat a skillet, add 1 tbsp of coconut oil. Once it's heated, add shrimp. They cook quickly, so make sure you stir them constantly and not over cook. Once the shrimp begin to turn orange, add the salt, pepper, and crushed red pepper flakes, and the juice of 1 lemon or lime, and keep stirring them. When they all look orange in color remove them from the heat immediately and put them in a bowl so they can cool off.
- Start your salad base of arugula or spinach in a big salad bowl. Add in the cucumber, purple onion, avocado, and micro greens. Once the shrimp is cool add them to your salad.
- FOR THE DRESSING:
- Whisk together the juice of 1 lemon, salt, and olive oil, or, you can just add all the ingredients on top of your salad once it's put together.
- Toss your salad, grab your fork and enjoy! Make sure you sit, take your time to eat and chew your bites slowly, thoroughly, and mindfully. This will help your senses taste and enjoy the flavors while making you feel satiated at the end of your meal! Let me know if you try the salad! I want to see your creations! Tag me on Instagram @karlaperez_sweatygirl or Facebook @sweatygirlkp
FUN FACT:
- Did you know arugula is a member of the Brassica, or Cruciferous family? The classification includes mostly cruciferous vegetables, such as kale, cauliflower, and broccoli. These veggies are high in cancer fighting compounds called glucosinolates. This is why arugula is high on my list of foods to intake because of its cancer fighting agents!
