One simple change for you ~Automatic body by Nutrie

Green bean salad

Green Bean Salad

Ingredients:

1 lb. green string beans
2 Tbsp. organic, unrefined oil
1 tsp. raw, organic apple cider vinegar
Salt and pepper to taste
1 small onion, shallot, or 3-4 scallions, finely chopped
1 tsp. dried tarragon, oregano, dill, or garlic (optional)
1 sprig of parsley

1. Cut the washed green beans into 1-inch lengths and blanch or lightly steam. Drain and rinse with cold water and let cool.

2. Combine oil, vinegar, salt and pepper in a salad bowl, whisking together well, and add the chopped onion and herbs.

3. Add the cooled beans and toss it all together gently. Leave to marinate in refrigerator for an hour.

4. Toss again before serving and garnish with parsley.

Dirty Dozen

 Which fruits and vegetables should I buy organic????

Of the fruits and vegetables you buy every week, which should you buy organic?  I often have wondered yet, it seems tough to figure out....
The Environmental Working Group's Shopper's Guide to Pesticides identifies fruits and vegetables that have the highest and lowest pesticide residues... you should check it out!!!
If you know someone who has kids, please forward this to them.  Kids are the most vulnerable to pesticide intake.

This year’s Dirty Dozen:

1. Peach
2. Apple
3. Bell Pepper
4. Celery
5. Nectarine
6. Strawberries
7. Cherries
8. Kale
9. Lettuce
10. Grapes (Imported)
11. Carrot
12. Pear
  

Remember that a  diet that is full of fruit and vegetables helps you reach your weight loss goals ~www.Kristine.automaticbody.com

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Want to lose weight, we can help... - Classified Ad

Butter nut Squash Soup

•   Butter nut Squash Soup 
  
  
  1 1/2 tablespoons butter
• 1/2 onion, sliced
• 2 cloves garlic
• 2 sprigs fresh thyme
• 1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes

• 4 cups chicken stock
• 1/2 cube chicken bouillon
• 1 pinch ground cumin
• 1 pinch ground allspice
• salt and ground black pepper to taste
  
  
  
  
  1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.  Enjoy!  Super Supper!