My background is bodybuilding (fitness & nutrition), and I have a unique approach in that, contrary to mainstream bodybuilding, I'm in it for the health. As natural as I can be.
Recently my endeavors focus on the mind, body & spirit as a truly complete health.
The best nutrition is the one provided by the Earth.
Nuts, legumes/beans, whole grains, veggies & fruits galore! Making sure to combine legumes with nuts, nuts with veggies and whole grains, to keep the proteins as complete as possible.
Complete protein sources are as follows: eggs, dairy, soy, quinoa, amaranth, buckwheat, and hempseed. For vegans, the list is the same...minus the eggs and dairy.
Or you can try combining sources to create complete proteins
- Grains plus legumes.
- Nuts and seeds plus legumes.
- Veggies plus legumes.
After a recent trip to the grocer to find some Quinoa, a complete protein source that is whole grains and non meat-based, I happened across some lentils, like the beans. They're extremely high in fiber, an excellent source of protein and very healthy.
Now I just need to find some way to eat them, albeit raw and uncooked would be quite interesting. I happened across this ironic recipe while reading a Vegetarian Blog. Amazing!! It was a Lentil Soup recipe. I have not tried it yet, but thought I'd Blog it..
VEGETARIAN ORGANIC RECIPE OF THE WEEK
Attica Lentil Soup
Click on the picture for a closer look!
On my first visit the local laiki (Farmer’s Market) in Athens, Greece, I was inspired to make a soup using only the items available at the stands. I made this soup to share with our cousins in Greece in gratitude for their hospitality and generosity for sharing their home with us.
Get ingredients ready: (use organic ingredients when possible)
3 tablespoons extra virgin olive oil
1 cup red onions, finely chopped
½ cup leeks, finely chopped (white part only)
¾ cup celery, finely chopped
½ cup carrots, finely chopped
3 cloves garlic, pressed or finely chopped
3 medium tomatoes, roughly chopped
½ cup fresh cilantro, loosely filled (large stems removed)
1 teaspoon dry oregano (or 1 ½ fresh oregano)
¼ cup fresh dill
8 cups of water or vegetable broth
1½ cups brown lentil beans
1 tablespoon ground cumin
2 teaspoons paprika
½ teaspoon freshly ground pepper
Sea salt (about 2 or 3 teaspoons)
4 cups fresh spinach, roughly chopped
½ cup fresh cilantro leaves, finely chopped
¼ cup fresh lemon juice
1. In a large pot heat oil over low heat. Add red onions and leeks sautéing for 5 minutes occasionally stirring. Stir in celery, carrots and garlic and mix well continuing to sauté for 15 minutes over low heat.
2. Meanwhile, in a blender, combine tomatoes, ½ cup cilantro, oregano and dill blending until completely smooth. Add tomato mixture, water or broth and lentils bringing to a soft boil over medium heat. Add cumin, paprika and black pepper. Reduce heat and cover with lid continuing to lightly simmer for 30 minutes over low heat. Add salt and mix well continuing to simmer for another 10 minutes without lid. Remove from heat.
4. To serve, place 1 cup of raw spinach in each serving bowl. Pour soup in each bowl to cover the spinach (this is what I call rawking the spinach). Top each bowl of soup with 1 tablespoon of cilantro and 1 or 2 teaspoons of lemon juice. Enjoy!
Cook’s tidbit: Add some steamed quinoa, millet or brown rice for protein rich meal.
