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BENEFITS OF A PLANT-BASED DIET & MORINGA’S PROTEINS
BENEFITS OF A PLANT-BASED DIET & MORINGA’S PROTEINS
Dr. Monica Marcu is noted worldwide for her expertise on Moringa, as she has decades of experience in studying a variety of plants. Her study and research of Moringa is incorporated in her book Miracle Tree, a long-time favorite of Zija Independent Distributors. As a member of the Zija Product Advisory Council, she will be sharing her expertise and findings on Moringa. Below she shares information about the benefits of a plant-based diet and Moringa’s proteins:
More and more people in the Western world are embracing a vegetarian or even vegan diet. The medical science has proven in a number of studies and long-term research that a diet with less red meat is significantly healthier and may lead to less health problems. But you don’t have to be a “full time” vegetarian to understand the benefits of a plant-rich food, anybody can notice that by reducing the meat intake and upping the fruits, grains, nuts or veggies, one can feel better and have an improved health, obtain the desired weight loss. But the vegetarians, vegans, as well as all elderly have to pay attention and make sure they get enough proteins and their protein sources are complete.
A “complete protein” refers to the amino acids – the building blocks of proteins. There are twenty different amino acids that can form the proteins in our bodies, in all tissues. Nine of them are called “essential” since the body can’t produce them and have to be supplied by the food. In order to be a complete protein source, a food must contain all nine essential amino acids in roughly equal amounts. The truth is that this is not that easily found among most plants used in the diet today. Eggs and dairy are complete proteins – lucky for the vegetarians, but how about vegans?
Let’s remember that proteins are found in every cell and act as a fuel source for the body, are crucial for muscle growth and repair among others. Lentils, spirulina, nutritional yeast or brown rice are good sources of proteins, but there is an even better one – Moringa oleifera. Its leaves have the highest protein ratio of any plant described so far, while they are comparable in quality to that of soy (a protein-rich plant). Even more, moringa is grown naturally and not genetically modified, and also is not known to induce food allergies by comparison with soy. Moringa contains most of the twenty amino acids, including all nine of the essential ones. When compared to (cow) milk, for instance, which is a favored source of proteins, moringa leaf powder is shown to contain between 5 to 11 times more of each of the essential amino acids, truly remarkable. Tofu (a product of soy) contains all essential amino acids but in less amounts than moringa powder: four times less threonine and tryptophan, three times less leucine or methionine, two times less valine and so on. Moringa oleifera leaf powder is about 25% protein, unusually high for a plant, so one needs to take relatively small amounts of powder to obtain all essential amino acids. A baby needs about 1 g of protein per kg per day, so a baby under one year would need about 10 g proteins, which are found in 3 spoons of powder. To benefit from moringa leaf powder and its proteins add it to smoothies, soups, sauces, juices, and even bread and pastries. Enjoy!
Love This Smoothie!!!
I love this smoothie to start my day! Not only is it refreshing and nourishing, it’s great for detoxing too!
My ingredients for this one….
2 handfuls of baby Kale (I put mine in the freezer…that way it never goes bad)
1 handful of spinach (opt)
2 handfuls of frozen organic pineapple
2 or 3 drops of Ginger essential oil (then you don’t have to deal with the fibers of fresh)
Splash of pomegranate juice (opt)
Coconut water
4 scoops of my superfood mix! (opt)
Blend and enjoy!
Makes 2 large smoothies!
Superfood Mix Ingredients… I like to mix this up on the weekends and use all week. Cuts down on my prep time when rushing around in the morning.
I add…
Chlorella..Spirulina..Chia Seeds..Hemp Seeds..sometimes ground flax..protein powder..sometimes fiber powder.
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Tune in to The Web Health Talk!
Our Diet Impacts our Health & Vitality
Health surveys show that the incidence of chronic diseases such as heart disease, cancer, and diabetes is higher than ever before. This can be attributed largely to the state of our diets that are woefully inadequate in nutrient-rich whole foods. The reality is that most of us get too much of the wrong stuff, not enough of the right stuff!
- 90% of us don’t eat the recommended 5-13 servings of fruits and vegetables
- 70% of us admit to eating foods that actually contribute to poor health
- Less than 1 serving of whole grains are consumed on a daily basis—many don’t even get that
- Protective lipids and sterols have been stripped from whole grains to increase their shelf life
- Many don’t eat fish due to concerns about the presence of heavy metals and contaminants
- A majority of people are below the estimated average requirement for some basic, essential vitamins and minerals
- Read more…..
- We have One Life to Live! Make it Fantastic!
- xo
RAW APPLE-CINNAMON & CHIA BREAKFAST BOWL
Now that the weather is finally cooling off….. doesn’t this look totally awesome!!!!
Although this dish looks like a big bowl of oatmeal, there isn’t an oat or a grain in sight. Honeycrisp apples, medjool dates, cinnamon, and nutmeg are tossed into a food processor and whirled to sweet perfection. Then, another honeycrisp apple is finely diced and stirred into the apple-date mixture along with two tablespoons of chia seeds. After chilling in the refrigerator for at least one hour (or overnight), the apple-cinnamon deliciousness is scooped into two bowls and topped with raw walnuts, raisins, dried cranberries, and hemp seeds.
The result is a light, energizing, and satisfying breakfast bowl that will power you through your morning rather than slowing you down. This breakfast is so easy to throw together, and it’s the perfect pick when you’re looking for something fresh to mix into your weekly oatmeal routine. Plus, it’s packed with nutritional goodness thanks to… well, thanks to every ingredient. Each has an empowered purpose in this breakfast, and the combination will help you get your nutritional glow on in the morning. What can I say? This breakfast has talent.
Thank you Blissful Basil for this yummy recipe!! Click HERE for the recipe!
CHOCOLATE CHIP PUMPKIN BREAKFAST CAKE
PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins
Thank you Lee Hersh for this yummy looking recipe!
Serves: 8
Ingredients……
wet
1 medium banana, mashed
½ cup pumpkin puree
2 eggs, large
1 teaspoon vanilla extract
⅓ cup maple syrup
1 and ¼ cup unsweetened almond milk
3 tablespoons coconut oil, partially melted
dry
1.5 cups white whole wheat flour (I might try brown rice flour)
2 teaspoons pumpkin pie spice
½ cup dark chocolate chips (or Cacao chips)
Instructions
First, preheat oven to 350ºF and grease a 10 inch cast iron skillet with around 2 teaspoons of coconut oil.
Next, mash 1 banana in a medium-size bowl until it’s smooth and become almost like a liquid. Add in the rest of the liquid ingredients and whisk until combined. Set aside.
Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
Then, pour the batter into your cast iron skillet and bake at 350ºF for 35-40 minutes or until a tooth pick comes out clean.
Nutrition Information
Serving size: ⅛ cake Calories: 279 Fat: 12 Carbohydrates: 36 Sugar: 17 Fiber: 5 Protein: 6
Late Night?? Try This for Breakfast!
Had a late night last night! Woohoo! Rain didn’t stop us…Happy Birthday Maria!!
Hubby wanted a little more than a smoothie…so what do you do??? Pop 4 Free Range Organic eggs, a little green salsa, handful of power greens, and a little pepper into the Nutri-Bullet…blend! Throw a little coconut oil in the pan, pour in your green eggs :)..! Chop up more power greens and sprinkle over the eggs, and top with a little yogurt jalapeño cheese, and sprouts if you have them.
Then I chopped up an organic tomato, and added more green salsa!
Fold in half!
Of course, I made way too much….lunch tomorrow!
Top with avocado of course…and a few more sprouts, and salsa!
Stuffed!