One of her tips is to start with lots of flavorful fruit in your smoothies and gradually add greens to this … as long as you like the taste.
 
 

Ingredients:
– Kale
– Spinach
– Ginger
– Lemon
– Orange
– Frozen berries
– Frozen banana
– Coconut water

All these ingredients are very high in antioxidants, vitamins and essential nutrients making this smoothie very detoxifying. These ingredients also contain anti inflammatory properties which make them excellent for problematic skin types, helping to heal, calm and prevent breakouts.

Now watch how Annie makes this smoothie in the video:

Source: Annie Jaffrey

The post Keep Your SKIN & HAIR Healthy with Annie’s Awesome Delicious BREAKFAST SMOOTHIE Recipe (Video) appeared first on Top Morning Recommendations.

An Avocado Has More Potassium Than A Banana
A single avocado has 975 milligrams of potassium, while a banana, well-known for being loaded with potassium, delivers just half that, with 487 milligrams per large fruit.

Go to the next page for more avocado facts …

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The post 6 Things You Probably Don’t Know About AVOCADOS appeared first on Top Morning Recommendations.

Unfortunately, however, new research shows that WHOLE grains contain a nutrient-blocker so you getting little or no benefit from substituting expensive whole grain ingredients for the processed grain alternatives in your recipes.

But then, when you look at the processed grain alternatives:
 
 

… there are just as many who say that white flour must be eradicated from a healthy diet, that it’s broken down so quickly into sugars in the body that you may as well be drinking Country Time lemonade when you’re eating a piece of white bread.

In spite of the anti-nutrients in whole grains, it still seems a step up from the quick-sugar-high starch of refined grains, because at least you do have that fiber to slow down the body’s metabolism process.

Initial Conclusion: Eat Fewer Grains!

Based on this first conclusion (keep reading for subsequent conclusions …), here are some healthier substitution ideas for grain-rich food:
 
 

Instead of…	Try…
Oatmeal, pancakes, or toast	Eggs, breakfast meats
Cereal	Yogurt with fruit
Crackers and cheese	Just cheese!
Granola Bars	Almond Power Bars
Munchy things like pretzels	Nuts, seeds, dried fruit
Side breads like biscuits, toast, cornbread	Filling your plate with the main course of meat and vegetables; pumping up your salad with nuts and seeds
Pasta, rice	Extra steamed vegetables; potatoes (although some say potatoes are no better than grains)
Sandwich	Meat on a salad
Tortilla wraps	Extra beans
Brownies, cookies	Ice cream

Source: Katie Kimball

Continue reading on the next page to learn about SOAKING grains to remove the nasty nutrient-blockers to make them healthier …

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The post Whoa! DO THIS to BENEFIT from the NUTRITION in WHOLE GRAIN FOODS! appeared first on Top Morning Recommendations.

Quinoa is one of the few plant-based sources of complete protein and lots more — and it tastes good, too! It’s native to Bolivia, comes in three different varieties (white, red and black) and is related to spinach and beets. As a gluten-free grain, it has become quite popular in recent years with its mild flavor and light crunch. It has become a nutrient-rich substitute for pasta, rice, couscous and cereals. Also available as gluten-free flour for baking.

Below are the 3 delicious and healthy quinoa recipes that you should try. My favorite is the Mexican Quinoa!
(Sara Lynn explains more in the video.)

1. Rainbow Quinoa Salad
 

1 cup quinoa
2 cups vegetable broth
1 cup corn
2 carrots, grated
1 cup cherry tomatoes, halved
1 cup red cabbage, shredded
1 cup broccoli florets
¼ cup olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp honey
salt and pepper

Go to the next page for the instructions on how to prepare this flavorful salad:

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The post 3 Healthy Quinoa Recipes + Video appeared first on Top Morning Recommendations.

Microwave ovens are actually designed in a way that doesn’t allow the radiation to escape.


Studies also show that they are even better at preserving nutrients than cooking methods like boiling and frying.


Some people don’t want to use microwaves, and that’s fine. But there is no evidence that they cause harm, and no scientifically valid argument to avoid them.


Bottom Line: There are no published studies showing microwave ovens to be harmful. Many studies show that they are effective at preserving nutrients compared to other cooking methods.

Source: Kris Gunnars

The post Does Your Microwave Destroy the Nutrients in Food? appeared first on Top Morning Recommendations.