Docter Visit Today!

Just returned home from my follow-up blood pressure check with the doctor, well the results are confirmed.  My blood pressure was 135/76.  I am good to go for eye surgery August 15.

I told the doctor what I had been doing and he said; “you know your pressure is alright now, but you may not be able to keep it down by just diet and exercise”.  He asked me why I did not take the meds (bata blocker- Metopolol ER Succiante 50mg) he gave me?  My response was, if I have been able to keep my BP in the normal range by changing my diet why in the world would I take a pill esp., such a strong pill with such serious side effects?  My blood pressure has been lower for the past 20 days since I changed my diet? (I keep a list of my BP checks)  I believe I am on the right course of action. 

A side note:  I do not suggest that any of you do what I have done.

If I had any underlining problem it might be a different story but my blood test and ultrasound were all fine.  I had a stress test done last year, no issues.  The way I look at it I’ve done this to myself.  Eating and drinking with abandon. 

Juicing did more than help me get control of my blood pressure.  It helped me control my cravings and gave me energy and made me pain free.  I believe all my problems can be reversed by this plant based diet I am eating.  I am okay with staying off beef, pork and chicken but the jury still out as to eliminating fish and seafood, altogether.  As for now until the end of this month, at least, I will continue with just veggies, fruit, seeds, and nuts.  We’ll see!

Cooking is one of my favorite things to do.

I have been collecting cook books since I was thirteen years old.  I love the food network and the cooking channel, (surprising, right?).  This new way of eating has sparked some cooking creativity.  Hope you enjoy the pics and recipes.

Kale Salad

Kale Salad 

Chop:

2 cups Curley Kale

1 cups Apple (your choice)

1 cup Carrots Diced

1 cup Red Cabbage

1 cup celery

2 Banana Peppers

1 Yellow Pepper 

After chopping place in large bowl and toss, keeps in frig for about week.

Toppings:

Roasted Garlic

Capers

Nuts (your choice)

Dressing:

¼ cup Balsamic Vinegar

1/3 cup Olive Oil

1 teas. Dijon Mustard

Packet of Stevia

¼ Sherry

Pepper (no salt- capers have enough)

Put a bit of the salad in a serving bowl and decorate with toppings



Lentils, Butternut Squash & Stuffed Mushrooms with a Balsamic Vinegar Reduction

Lentils

Red Lentils

2 Carrots Diced

2 Bay Leaves

1 teas Cumin

1 teas Red Pepper Flakes

1 Qt Chicken Stock

In Dutch oven, add all the above ingredients, bring to boil stir well.  Lower to a simmer.  Cook about 39-35 minutes until tender and creamy.  Add water if necessary, to keep at an oatmeal consistency.  (do not make too, soupy).  That's Louisiana hot sauce on my bowl!

Butternut Squash

Place whole in a 350 degree oven and bake until you can stick a knife in the biggest part.  When cooled cut lengthwise and scoop out the seeds.  Serve with a dash of nutmeg, a packet of Stevia and some nuts on top as garnish.

Stuffed Mushrooms

6 med Portabella Mushroom Tops

½ cup chopped portabella (or other mushroom) minced

¼ cup dried tomatoes minced

¼ cup shallots minced

¼ cup sunflower seeds

¼ cup roasted garlic minced

Mix all ingredients, and then stuff the tops.  Bake in 350 degree oven for 10-15 minutes.  Drizzle with Balsamic Vinegar reduction.

 Balsamic Vinegar Reduction

2 cups of Balsamic Vinegar

¼ cup Sherry

Bring to a boil reduce to simmer about 15-20 minutes.  Make about ½ cup of  sauce ( sauce will coat spoon when ready)   Keeps in frig for about a week.



 Keep Juicing & Be Well!