All in Recipes

Carrots: The Myth Gets Debunked

Carrots: The Myth Gets Debunked

Sarah Shoemaker
Nutrition, Recipes

Carrots are probably the greatest sources in beta-carotene, which does help with eye health but eating copious amounts will unfortunately not be the way to 20/20 vision.

There are 2 forms of Vitamin A

  1. Preformed A (retinol): found in liver, fish oils, egg yolks and milk products

  2. Provitamin A (mainly in the form of beta-carotene) found in yellow and orange fruits/vegetables as well as leafy greens.

    A few neat facts about Vitamin A

    • It is fat soluble, which means you have to watch your intake because any excess is stored in your body and not excreted like water soluble vitamins

    • Vitamin A is reduced by the consumption of alcohol, Vitamin E deficiency, with the use of cortisone medication, and with excess iron intake (all your high intake of red meat people),

It's Strawberry Season

It's Strawberry Season

Sarah Shoemaker
Recipes, Raw, Fruit, Vegetarian

Nothing is better than a fresh locally grown strawberry! The difference in taste from an imported berry pales in comparison, is it even the same fruit??

The season is short for these guys so get them while they are fresh and tasty.

Not only are these berries delicious but they are the highest in Vitamin C than any of the other berries, with good amounts of iron and some Vitamin A.

It’s interesting to note that iron needs Vitamin C in order to be absorbed, so the strawberry is a great way to fight off the effects of anemia and avoid fatigue and hair loss!! Making sure you are getting enough Vitamin C will support your immune system and your adrenal glands.

4 Ingredient Tahini Salad Dressing: Tahini, Garlic, Lemon Juice and Honey

4 Ingredient Tahini Salad Dressing: Tahini, Garlic, Lemon Juice and Honey

Sarah Shoemaker
Recipes, Vegetarian

Tahini Lemon Dressing

In a blender/food processor combine:

  • the juice of 1 lemon or more to taste

  • a fairly big heaping spoon of tahini (about 3-4 tablespoons)

  • a clove of garlic

  • a little sweet, can be honey or maple syrup whatever you want

Blend together and stream a little water in to thin out the dressing, salt and pepper to taste. Store the leftovers in a jar for your next salad!

Lentils and Greens: A Satisfying Salad Perfect For Summer

Lentils and Greens: A Satisfying Salad Perfect For Summer

Sarah Shoemaker
Recipes, Vegan, Yum

Lentils, Greens and Roasted Potato Salad with a Lemon Vinaigrette

Let’s start with the vinaigrette: I make this once a week and use it on everything, it keeps well in the fridge.

  1. Zest and juice one lemon into a jar and add olive oil (1:3) season to taste with salt and pepper. Done!

  2. Clean, cut and toss potatoes in olive oil, salt and pepper, the amount of potatoes will depend on the number of people at dinner and their love of them! Roast in the oven at 425F until crispy and cooked through. About 20 mins.

  3. Cook grains, or if using leftovers warm them through and set aside. I prefer green lentil but any grain will do

  4. . In a large bowl toss your greens, I like arugula and whatever fresh herbs I have on hand. Don’t bother to chop them, clean and gently tear them into smaller bits is fine here. Add the citrus dressing, your warm grains and potatoes toss gently and enjoy! Serve with a crusty bread is a nice touch!

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