Energy from Organic Greens

Welcome to my Energy from Organic Greens post. Do you ever get sleepy or tired in the afternoon? Have you lost your stamina?

Do you get enough nutrition from your food each and everyday to be able to perform at your best? I am sure you have heard of energy drinks. Let’s compare a popular energy drink with a whole food vegetable powder and you can make the decision what you put inside your body.

Dial 559-726-1259 and enter box 2 anytime to listen to 5 testimonials about how the Caldera Greens have helped people with their energy, health, stamina and overall well being.

Comparison Between Five Hour Energy & Caldera Greens
Five Hour Energy	Caldera Greens
Contains Caffeine	NO Caffeine
Mega Dose of Manufactured Vitamins	Vitamins from Natural Source
Amino Acids	Fulvic Acid-Enzymes and Minerals
Preservatives and Flavorings	NO Preservatives or Flavorings

Many consumers are doing price comparisons on products they buy. I went to the 5 Hour Energy website and put 2 twelve packs and 1 six pack in a shopping cart. The total cost when adding up a 30 day supply including tax and shipping came to around $80.

Caldera Greens are available exclusively from the Whole Wellness Club. You can join the club for free and there are a few options to order the Organic Caldera Greens. The best price is to order the 6 pack. The 3 pack gives you a reduced shipping price over just ordering one canister. Let me know if you want to find out how to get these top quality products for free.

Caldera Greens
Product Code	Quantity	Price
CG650	1	$46
PKG608	3	$138
PKG614	6	$199

Wellness Club

You can get the 6 packs of Caldera Greens by enrolling as a Preferred Customer in the Whole Wellness Club.

There is no enrollment fee or autoship required to be a Preferred Customer. Just go to my site below and register:

Become a Whole Wellness Club Member

Read more about the Greens on my site below:

Organic Greens Club

Hope this post about Energy from Organic Greens has been helpful to you.

Be aware that I am not a licensed medical provider and my FDA disclaimer is found on the bottom right of all my websites pages. I have had excellent results with fitness & wellness and promote products & services that I believe in. By taking effective action and using common sense, I am prescription free and living an abundant life of wellness.

Your Partner in Success!

Daniel Parsons

Breakfast Barley with Fruit

For delicious taste, lots of soluble fiber, and a wonderfully low glycemic index, try rolled barley (also called barley flakes) for your breakfast porridge. It takes a bit longer to cook than oatmeal unless you soak it the night before. Serve with your favorite nondairy milk.

Ingredients

Makes 1 serving

1/3 cup rolled barley (barley flakes)
1/8 teaspoon salt
3/4 cup water
1 tablespoon wheat bran
1/2 medium apple with peel, cored and chopped, or other chopped fruit
1 1/2 teaspoons ground flaxseeds

Directions

The night before: Combine barley, salt, and water in a microwavable bowl, cover, and refrigerate overnight. (Use a 1-quart or larger bowl—barley can really boil up!)

In the morning: Add bran and apple or other fruit to soaked barley. Cover the bowl with a microwavable plate and microwave on high for 2 minutes. Finish cooking on medium power for 4 minutes. Stir in flaxseeds.

To cook on the stovetop: Bring soaked barley, bran, and apple or other fruit to a boil in a small nonstick saucepan over high heat, stirring. Reduce the heat to low, partially cover, and simmer for about 15 minutes, stirring occasionally. The mixture should have the consistency of cooked oatmeal. If it’s too watery, continue cooking over low heat to desired consistency. Stir in flaxseeds.

Per serving (1recipe): 174 calories; 2.1 g fat; 0.3 g saturated fat; 11% calories from fat; 0 mg cholesterol; 4.5 g protein; 37.5 g carbohydrates; 9.1 g fiber; 303 mg sodium; 29 mg calcium; 1.5 mg iron; 3.2 mg vitamin C: 23 mcg beta-carotene; 0.2 mg vitamin E

Recipe from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan

Peach Sorbet

To freeze canned peaches, simply drain off all the liquid and lay slices on a baking sheet in a single layer. Place the sheet in the freezer. Once peaches are frozen, they can be transferred to an airtight container.

Ingredients

Makes 2 1-cup servings

2 cups frozen canned peach slices
1 – 2 tablespoons frozen apple juice concentrate or white grape juice concentrate
1/2 cup vanilla rice milk

Directions

In a blender combine all ingredients. Blend on high speed until thick and smooth. You will need to stop the blender occasionally and use a spoon or rubber spatula to move the unblended fruit to the center. Serve immediately.

Per serving (1/2 recipe): 216 calories; 0.8 g fat; 0.1 g saturated fat; 3.5% calories from fat; 0 mg cholesterol; 1.4 g protein; 53.8 g carbohydrates; 41.8 g sugar; 4.9 g fiber; 37 mg sodium; 83 mg calcium; 0.7 mg iron; 6.7 mg vitamin C; 886 mcg beta-carotene; 2.1 mg vitamin E

Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Granola Bars

Ultimate Granola Bars

Mix #1

1/2 cup dried cherries

1/2 cup dried cranberries

1/2 cup dried dates

1/2 cup dried figs

1/2 cup golden raisins

Mix #2 (everything is optional)

1/2 cup raw sunflower seeds

1 cup raw almond slices

1 cup raw cashews

1/4 cup raw pecans

1/4 cup raw pumpkin seeds

1/2 cup ground flax seed

1 cup unsweetened dried coconut

1/2 cup dehydrated bananas

1/2 cup oatmeal (optional, regular or toasted)

Mix #3 (everything is optional but recommended)

1 tsp ground cinnamon

1/2 tsp salt (optional)

5 Tbsp brown rice syrup, agave syrup, honey or maple syrup

1/4 cup rice bran oil or safflower oil

Directions

Bars are really easy to make and there are a number of different ways they can be created. There are the dry crunchy bars which are generally a baked bar and some people even do a form of dehydrating to give it that raw food staple.

Another bar which is one of my favorites is the no cook bars. One of the easiest ways to do these is again a mix #1, mix #2, and mix #3 process.

Mix #1 is a combination of dried fruits that are blended in a food processor until they form a ball. Depending on the moisture in the fruit, it may take a little time, I like the mixture well formed.

Mix #2 is your dried items. This can consist of many foods; nuts of every kind like cashews, almonds, walnuts, Seeds are great, flax, sunflower, pumpkin. You can also use many great compliments like oatmeal, coconut, and spices like cinnamon or allspice. This mixture #2 can be left whole, or ground into an extra fine chopped, depending on your preferred creation. I sometimes reserve a bit of the combination for a whole nut and fine chop the rest. We will then combine mixtures #1 and #2 together to and continue pulsing to incorporate the two mixtures together. The greater amount of mixture #2, the drier the final product will be. This combination of mixtures can now be placed into a bowl and then add mixture #3

Mix #3 is the sweeteners, oil and salt. It doesn’t take a lot and is often really not a necessary step, but you will find that it does add flavor to a lot of the recipes. And the little bit of optional oil does help aid in the product not sticking to everything it touches nearly as much.

You will want to knead the final product for about 5 minutes. Then press into a cookie sheet that is covered with plastic wrap. An easy way to do this is to place another sheet of plastic wrap on the top and use a rolling pin to press bars into the desired thickness. Cut into desired shapes, even freezing or refrigerating for a while will help get a better cut if your mixture is too soft.

These bars can be frosted different ways, or maybe you want to roll them into balls and sprinkle them with nuts or toppings. You can wrap them and they are good to go on the go. So have fun and play around with the simplicity of bar making.

Recipe from Chef Mark Anthony

Blue Corn Chip Salad

This colorful, tasty salad is filled
with a variety of textures and flavors. Enjoy it as an appetizer at a
party or pack up the ingredients for a picnic and make the salad right
before serving.

Ingredients

Makes 2 servings

4 cups baked blue corn chips (other colored corn chips can be substituted)
1 small head red leaf lettuce, torn into bite-size pieces
16 ounces cooked black beans, rinsed
1 cup salsa
3 roasted red peppers, sliced into strips about 2″ long by 1/2″ thick
1 Roma tomato, diced

Directions

Place the corn chips on the plates first, followed by the lettuce,
then the beans, then the tomatoes, then the salsa, and top it off with
the sliced roasted red peppers.

Per serving (1/2 recipe): 239 calories; 2 g total fat; 9% calories from fat; 10 g protein; 39 g carbohydrate; 16 g sugar; 15 g fiber

Recipe from 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; Recipe by Jason Wyrick of Vegan Culinary Experience

Barbeque-Style Portobellos

Large meaty portobello mushrooms make a delicious meal when they’re simmered in a spicy sauce and served with polenta, brown rice, pasta, or French bread.

Ingredients

Makes 2 servings

2 large portobello mushrooms
1/2 cup vegetable juice
1/4 cup apple juice concentrate
1/2 cup roasted red peppers
1 tablespoon reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Directions

Clean mushrooms and remove stems. Cut into 1/2-inch strips.

Combine vegetable juice, apple juice concentrate, red peppers, soy sauce, vinegar, chili powder, garlic powder, and black pepper in a blender. Process until smooth, then transfer mixture to a nonstick skillet and heat until bubbly.

Add mushroom strips, turning to coat evenly with sauce. Cover and cook over medium-high heat, turning occasionally, until mushrooms are tender, about 10 minutes. Serve immediately.

Per serving (1/2 recipe): 132 calories; 1.2 g fat; 0.2 g saturated fat; 8.4% calories from fat; 0 mg cholesterol; 4.7 g protein; 28.9 g carbohydrates; 19.9 g sugar; 3.9 g fiber; 589 mg sodium; 31 mg calcium; 1.8 mg iron; 97.9 mg vitamin C; 1906 mcg beta-carotene; 1.6 mg vitamin E

Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Who Made Us Fat ?

Welcome to the Who Made Us Fat post. I am a child of the 1960’s. I never remember seeing anyone that was obese. I do remember when Burger King, Kentucky Fried Chicken, McDonald’s, and Pizza Hut restaurants started appearing in every city. We rarely visited any of these places to eat as our mother made a meal at home for all of us children.

According to the World Health Organization’s 2008 report, there are 1.5 billion people who are overweight. I am sure this number may now be closer to 2 billion. There are over 300 million obese women and over 200 million obese men.

In 1971, a man who was raised on a 160 acre farm in Indiana began a chain of events that has impacted the waistlines of billions of people in the world today. Earl Butz was the United States Department of Agriculture Secretary from 1971-1976. Read on to learn more about Who Made Us Fat. I also have a powerful documentary film you can access.

When he began serving in the cabinet position, America had been involved in combat operations in Vietnam for over 6 years. Food inflation was a serious problem in America. People were having a hard time making ends meet.

2 Diets

Secretary Butz encouraged farmers to either increase the amount of food they produced or get out of the agriculture industry. Farmers began producing more crops and a large surplus of corn was now available.

Scientists in Japan were discovering a way to make a sweetener out of corn at just about the same time as this increase in corn production was in full swing in America. The new sweetener is known as high fructose corn syrup.

Jacques Peretti is a BBC reporter that produced a documentary about how the food, sugar and fast food industries have taken the high fructose corn syrup and added it to foods and beverages that people eat. You will learn much about how corporations have placed increased profits above public health. You can watch the movie on the link below.

There is hope for you if you are overweight or obese as you read this article. I have a page documenting the foods I eat on a daily basis to keep myself fit and at my ideal weight since 2001 below.

Weight Loss

I do not drink anything except pure distilled water and one decaf green tea each morning. You can read about how doing 7 minutes of weight-bearing exercises each day will help your body burn fat on my page below:

7 Minute Workout

Your Partner in Success!

Daniel Parsons

The Knots Prayer

Dear God:

Please untie the knots

That are in my mind,

My heart and my life.

Remove the have nots,

The can nots and the do nots

That I have in my mind.

Erase the will nots,

May nots,

Might nots that may find

A home in my heart.

Release me from the could nots,

Would nots and

Should nots that obstruct my life.

And most of all,

Dear God,

I ask that you remove from my mind,

My heart and my life all of the ‘am nots’

That I have allowed to hold me back,

Especially the thought

That I am not good enough.

Amen

Author Known to God

When attempting to achieve fitness and wellness, never let negative thoughts stop you or get you down. There is an awesome power available to all of us. By tapping into that power, we can do all things. If you are struggling with self-esteem issues, use this prayer and remember that you are good enough just the way you are today.

Light Bean Salad

Ingredients:

1 – 15 oz. can black beans, rinsed

1 – 15 oz. can kidney beans, rinsed

1 – 15 oz. can cannellini beans, rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

1 – 10 oz. package frozen corn kernels

1 red onion, chopped

1 cup Italian dressing

Directions: Mix all ingredients together and allow to rest in the refrigerator and mix again before serving.

Easy Italian Dressings

Dry Ingredients

2 Tbsp sea salt

2 Tbsp dried oregano

1 Tbsp dried parsley

1 Tbsp garlic salt

1 Tbsp onion powder

1 Tbsp natural sugar

1 tsp dried basil

1 tsp red pepper

1/2 tsp dried thyme

1/4 tsp celery salt

Wet Ingredients

1/4 cup lemon juice

2/3 cup olive oil

2 Tbsp water

2 Tbsp of the dry Italian mixture.

Directions: Mix the dry ingredients and use only 2 tablespoons for the Italian mixture in the wet ingredients. This dry mixture also does well with veganaise and cream cheese for vegan dips. You can also add a bit of soymilk for a great creamy italian dressing.

Recipe by Chef Mark Anthony

Strawberry Smoothie

Try this cold, thick smoothie with whole-grain cereal or muffins for a delicious and satisfying breakfast. Buy frozen strawberries or freeze fresh ones. To freeze bananas, peel and break into pieces, pack loosely in an airtight container, and freeze.

Ingredients

Makes 2 1-cup servings

1 cup frozen strawberries
1 medium frozen banana, cut into 1-inch pieces
1/2 – 1 cup vanilla almond milk

Directions

Place all ingredients in a blender. Blend at high speed until smooth. You will have to stop the blender occasionally and move the unblended fruit to the center with a spatula to get your smoothie smooth.

Per serving (1 cup): 121 calories; 0.8 g fat; 0.1 g saturated fat; 6% calories from fat; 0 mg cholesterol; 1.2 g protein; 29.8 g carbohydrates; 15.4 g sugar; 3.9 g fiber; 24 mg sodium; 96 mg calcium; 1 mg iron; 51 mg vitamin C; 46 mcg beta-carotene; 0.8 mg vitamin E

Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Watermelon Salad

Makes three 1-cup servings

3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
2 tablespoons finely chopped fresh mint, or 1/2 teaspoon dried mint
1/4 teaspoon freshly ground black pepper

Directions

Combine all ingredients in a salad bowl and toss to mix. If possible, chill before serving.

Per serving (1/6 recipe): 62 calories; 0.3 g fat; 0 g saturated fat; 4% calories from fat; 0 mg cholesterol; 1.2 g protein; 14.9 g carbohydrates; 11.7 g sugar; 1.2 g fiber; 82 mg sodium; 23 mg calcium; 0.9 mg iron; 13.7 mg vitamin C; 542 mcg beta-carotene; 0.3 mg vitamin E

Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jean Marc Fulsack

Corn and Edamame Salad

Ingredients

3 ears fresh corn on the cob; remove from cob with a pairing knife, or one package Trader Joe’s frozen corn ( thaw until firm but not stiff ) drained
1/2 package Trader Joe’s frozen edamame ( soy beans ) without pods
6 small red potatoes, cooked partially and cut into bite-size quarters
1 pint fresh grape, pear or small sized cherry tomatoes
2 leeks sliced very thin and separated in rings
2 small pieces of candied ginger, cut julienne

Note: Dress just before serving using 2-3 Tablespoons of Balsamic dressing recipe below

Directions
1. Put ingredients in salad bowl and dress to taste with a balsamic vinaigrette.
2. For the dressing, use 3 parts olive oil to 1 part balsamic vinegar in a shaker jar to combine until emulsified.
3. Toss in with 3 sprigs fresh tarragon and 6 fresh basil leaves, cut julienne.
4. Sea salt and fresh ground pepper to taste.

Note: If using candied ginger, add just a pinch of Stevia and mix dressing.

Recipe by Suz Montgomery and was published in Ventura County Star 2012.

Cornmeal Flapjacks

Enjoy these sunny golden pancakes with fruit preserves, fresh fruit, or maple syrup.

Ingredients

Makes 16 3-inch pancakes

1 cup fortified nondairy milk (soy, rice, almond, etc.)
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1/2 cup cornmeal
1/2 cup whole-wheat pastry flour
1/2 teaspoon
sodium-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Spray of vegetable oil

Directions

In a large bowl, mix nondairy milk, maple syrup, and vinegar. Set aside.

In a separate bowl, stir together cornmeal, flour, baking powder,
baking soda, and salt. Add to nondairy milk mixture, stirring just
enough to remove any lumps and make a pourable batter. Add a bit more
nondairy
milk if batter seems too thick.

Preheat a nonstick skillet or griddle, then spray lightly with
vegetable oil. Pour small amounts of batter onto the heated surface and
cook until tops bubble. Turn carefully with a spatula and cook the
second side
until browned, about 1 minute. Serve immediately.

Per pancake: 44 calories; 0.4 g fat; 0.1 g saturated
fat; 8.2% calories from fat; 0 mg cholesterol; 1.4 g protein; 8.9 g
carbohydrates; 2 g sugar; 0.8 g fiber; 66 mg sodium; 29 mg
calcium; 0.5 mg iron; 0.1 mg vitamin C; 5 mcg beta-carotene; 0.2 mg
vitamin E

Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

Say No to Lap Band Surgery

Say NO to Lap Band Surgery-Fad Diets-Pills-Potions

Welcome to my say no to lap band surgery post where you can get the information you are seeking to make the right choice for you. Obesity is a serious problem in North America.

How many diets have you tried to reach your ideal weight?

How many different pills and potions have you tried?

Are you having a hard time understanding the fad diets that are here today and gone tomorrow?

Are you considering expensive lap band surgery? ABC News reported that the Lap Band Surgery has some serious side effects.

Is there a simpler way? YES

Our body needs Nutrition. The main reason we eat is to provide the proper fuel for our body to sustain itself on a daily basis.

If your breakfast consists of donuts and coffee and then you have a snack of sweet rolls and more coffee, your body is not getting what it needs to function properly. Eating foods that have amino acids, enzymes, minerals, and vitamins is what your body craves. The reason people get hungry an hour or so after a breakfast of donuts and coffee is that the body did not get the nutrients mentioned above. Watch this video and then start following the simple steps I list to get your body to the ideal weight you should be.

Simple Steps to Achieve Your Ideal Weight

Eat Foods As Grown-If the food you buy has a nutrition label, be careful and read the labels. Focus on eating beans, fruits, legumes, nuts, seeds, vegetables, and whole grains. Only buy healthy foods from the grocery and you won’t have any junk food in your house should you be tempted for something that is loaded with fat, salt or sugar.
Drink Pure Water-Leave Coffee and Sodas Behind. Your cells need hydration from pure water. Your body does not need the acid that is in coffee or soda.
Exercise on a Daily Basis-Walking at least 30 minutes a Day is the best prescription your medical provider can ever give you. The benefits will save your life and stimulate weight loss. You will feel better and sleep better.
Eat Supper at 5:00 pm if possible. Going to bed on a full stomach does not give you the rest your body needs. By eating earlier, your food will be digested and your body can rest better at night. Avoid snacks at night. I take about 12 minutes each evening to do a thorough brush and floss on my teeth along with an alcohol free mouth rinse to remove plaque from my teeth. I am never tempted to eat snacks after taking all the time to clean my teeth.
Participate in support groups with people that are on a similar path. You can meet fellow health enthusiasts in your local community or in online forums. Studies show that support groups help people reach their goals more than people that attempt to make permanent behavior changes on their own. Ask for help from your local faith community also.
If you have a lapse and eat something that is not on your new menu plan, don’t beat yourself up to the point that you lose your focus. Just pick yourself up and move forward because you can do anything you set your mind to achieve.
There are 21 meals per week if you eat 3 meals per day. If 1 out of 21 meals is not as healthy as it should be, don’t destroy your goal over that one meal. Be careful to not let other people sabotage your goals of getting to your ideal weight.
Supplement with Organic Whole Food Nutrition. Caldera Greens is a remarkable product that gives your body dense nutrition. Our food is grown in soil that has been depleted of minerals that our body needs. Caldera Greens are grown in volcanic soil in Utah and people notice the difference the very first day they use the greens.

Read more about Caldera Greens on my page below:

Caldera Greens

Caldera Greens

Your Partner in Success!

Daniel Parsons

Rice Pasta with Creamy Zucchini Pesto

Pasta dishes are great for picnics, and this recipe makes use of zucchini or summer squash— both readily available in the summer season.

Ingredients

Makes 6 1-cup servings

8 ounces dry rice pasta
2 small zucchinis or other summer squash
2 cups fresh basil
1/2 teaspoon salt
1/2 teaspoon garlic granules
1 tablespoon tahini

Directions

Cook pasta according to package directions. Rinse and drain.

Meanwhile, cut zucchinis into 1-inch chunks. Steam chunks over boiling water for about 5 minutes, or until just tender when pierced with a sharp knife.

Place basil in a food processor fitted with a metal blade and finely chop. Add zucchini, salt, garlic, and tahini. Process in short pulses until everything is finely chopped. Combine with pasta and toss to mix.

Per serving (1 cup): 166 calories; 1.7 g fat; 0.2 g saturated fat; 9.3% calories from fat; 0 mg cholesterol; 2.2 g protein; 34.8 g carbohydrates; 0.8 g sugar; 2.6 g fiber; 226 mg sodium; 42 mg calcium; 1 mg iron; 4.1 mg vitamin C; 606 mcg beta-carotene; 0.1 mg vitamin E

Recipe from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

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