Kale juice

 In this post i am going to share something that really makes me passionate about It’s no secret that kale is good for you and the whole idea of juicing is certainly not new to us either. I always have  been a typical man who loves his meat,  chicken wings and pretty much anything with cheese…..I mean if I'm  being honest, vegetables were never at the top of my "must-have” food items.  However eating lots of vegetable can help you maintain good health. 

Eating Kale on its own of course has amazing benefits, but it’s sometimes hard for people to eat because of its texture and bitter taste.  Juicing kale is perfect because you can sneak it into almost anything giving you all those vitamins and nutrients for your body to absorb in its raw state so  adding  a lemon or lime to the juice (or even pineapple) to cut any bitterness and it’s great because you can’t taste the kale.

Instructions 

First wash the fruits and veggies, leave the kale leaves and celery as is, these can go in your juicer whole. Chop your green apples and pears in half with the skins on it but make sure to remove the seeds. Cut the lime in half and feel free to leave the rind on , the juicer blender will do the rest of the job. Finally put everything into the juicer and watch the trick happens! Mix it well and put it in the fridge to drink it with a cold temperature. 

Ingredients 

6 leaves of kale (bunch) 
2 stalks celery 
2 green apples 
2 pears 
1 lime 

Nutritional information 

Serving size: 8oz 
Calories: 168
Fat: 1.5 g 
Carb: 46.5 g 
Fiber: 1.2 g

Spanish style egg with spinach and tomatoes 

Today's dish that I'm going to introduce will be an quick and easy way to eat healthy. This is a perfect dish designed with a delicious combination of flavors and the best part of the dish is that you only need just four ingredients, five minutes to prepare and fifteen minutes to cook which means it will be handy for people who want to eat healthy and  don't have enough time for cooking. Easy peasy and absolutely lovely!

Ingredients

100g spinach
400g chopped tomatoes
1 tsb chilli flakes
4 eggs

Direction

Step 1 
Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.

Step 2 
Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread.

Ginger Spice Smoothie

Hi everyone! Welcome to the keep calm and eat healthy blog. This blog has been created for the purpose of my studies in the digital marketing module.  

Eating the right kinds of food can have a great impact on losing weight, keeping you fit and also helps to tackle diseases such as heart diseases, diabetics, cancer and more. In this blog I would like to share a recipe for making ginger spice smoothie from Dr. Mark Hyman's book called Eat fat and Get thin. The ginger spice smoothie is a creamy spiced, low-carb smoothie. 

Fresh ginger has been the favourite way to spice up any green smoothie. The ginger not only has lots of potential health benefits but also has a lovely flavour. Using ginger has lots of health benefits and people has been using for medical reasons for centuries. It's widely known for boosting immune system and stomach problems. Some studies even suggest that ginger can help overcome intestinal gas trouble and speed up digestion. 

Animal studies have shown that ginger even helps to prevent kin and colorectal cancers while also killing ovarian cancer cells. It can also possess blood thinning and lower cholesterol which will be helpful to treat heart diseases. 

I've included recipe with few changes that I made to the smoothie, but it was inspired by the recipe from Dr. Hyman. Hope it works for you guys!

Information

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

Serving Size: 1.5 cups

Calories per serving: 400

Fat per serving: 31g

Ingredients

1 homemade almond milk (or any boxed unsweetened almond milk that doesn't have carrageenan)

2 tsp. raw almond butter

2 tsp grated ginger

¼ tsp grated nutmeg

1 cup baby spinach

Directions

Place all the ingredients in a blender and blend until smooth and creamy.