Hey ladies,
How are you doing in week 3 and might I add, half way into your challenge?
We are hoping to get some of your feedback to spark conversation and help other women get the most of their personal challenge, so leave us a note!
Today's special & super easy tip;
Fibre!
You may be finding that you are looking for
food & snacks during the day and specifically in the evenings after dinner.
Fibre is a great way to feel full throughout
the day and to give you a boost in the afternoons where you may normally be
hoping for a nap.
PGX
We suggest PGX because it is a very
effective, non-glutinous soluble fibre. PGX levels out your blood sugar levels,
keeping you feeling fuller for longer with more energy!
How to take PGX successfully;
- To enjoy the full benefits of PGX, try to take some before each meal (3 per day).
- Be sure to drink at least 250 mL (8 oz) of water per 2.5 gram serving of PGX.
- Start with 1 to 2 softgel capsules of PGX Daily before each meal and increase by 1 capsule per meal every 2 to 3 days. If you are prone to digestive upset, increase the dose at a slower rate to give your body time to adjust.
- Some people find 2-3 softgels or 2.5 grams of PGX granules per meal to be effective. Others require the maximum dose is 6 softgels of PGX Daily or 5 grams of PGX granules per meal in order to reduce portion size.
- Continue to increase the dosage until you experience a significant reduction in hunger and between-meal food cravings.
- Do not exceed 6 softgels or 5 grams up to three times per day.
Makes about
12 rolls, serves 4 as an appetizer
Time: 20 minutes
Time: 20 minutes
This was a popular menu item on the menu at Radha
Eatery in the summertime. It is raw, and so preserves the fresh and cooling
properties of all the ingredients. And of course it and has the vibrancy of
living, enzyme-rich foods. The sauce is amazing and freezes well. It is also
optional, and honestly, I tend to make these and just snack on them as I work
in the garden.
Ingredients
for rolls
1 long English cucumber, sliced
thinly lengthwise. I would suggest using a mandolin for this, but
a broad
vegetable peeler works too.
1 ripe mango or nectarine, cut into long thin strips
a handful of sunflower sprouts or
pea shoots
a few leaves of fresh mint,
chiffonade (cut into thin strips) or torn up
1/2 cup Rainbow 'Kraut,
unpasteurized sauerkraut
Directions:
- Prepare all of the other veggies and have them in separate piles, ready to roll up.
- Use 2 or 3 cucumber slices per roll (depending on the thickness of the cucumber). Lay them on your cutting board or counter top, one slightly overlaying the other, by only a few millimeters.
- If you have the space, it is efficient to lay out many cucumber sheets and roll the assembly-line style.
- Starting at one end of the cucumber sheet, lay out a few pieces of each ingredient in a bundle.
- Leave about an inch at the end for sealing the roll. Don't over-stuff the rolls. The sauerkraut and mango or nectarine will peek out the ends a little.
- Roll the cucumber over the veggies snugly. Once you’ve reached the end of the roll, set it aside.
- You may want to trim the ends to be flush.
- Serve with sweet chili-almond dipping sauce
Sweet Chili Almond Dipping Sauce
Ingredients
3
Thai chilies, cut in halved and the seeds scraped out with the edge of a knife
1/4
cup grated ginger
6
cloves garlic, chopped
2
cups almonds, soaked overnight in plenty of water, drained and rinsed
1/2
cup lemon juice
1/2
cup agave syrup (or try some soaked dates and extra liquid)
Salt
to taste
Water
to thin
Method
Place
all ingredients except water into blender. Blend until smooth. Add enough water
to this out to a good but thick dipping sauce. (Should be about the consistency
of ketchup). Blend until smooth. This sauce keeps well in the fridge and freezes
well.
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See more at: http://wholefoodscooking.ca/recipes/salads-and-condiments/sweet-and-sour-cucumber-rolls/#sthash.s3oOIA6G.dpuf
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