Beet Juiced Up!

Toxic Foodie:

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Originally posted on #LiveYourHealth:

What’s sweet, antioxidant-rich, and red all over? Delicious and powerful beet juice!

Vitamin filled and nutrient-rich—beets are a good source of folate, manganese, potassium, dietary fiber, Vitamin C, iron, magnesium, copper, and phosphorus. Fortunately, juicing these fine root veggies still ensures 100% of the nutritious phytonutrients! Beets, and most importantly beet juice, are a low-calorie, heart- healthy superfood that may also help lower blood pressure and protect our livers. Beet juice is also known for its strong blood purifying properties!

Let’s discuss a rare property of beet juice—its performance boosting property. Runners, swimmers, yogis – almost all athletes – hunt far and wide for the perfect booster to help with fatigue and enhance endurance.  We’re proud to share that the answer may be as simple as drinking your fruits and veggies, or more specifically, beet juice mixed with other yummy garden produce.

“How does it work?” you might ask.


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Olive Oil Basics

For all my Nor Cal readers, I wanted to spread the word that my old work place, LolaBee’s Harvest has been expanding into the East Bay. That being said, all you local food lovers, keep your eyes open, they may be delivering to your area soon!!

 And in the spirit of LolaBee’s, I wanted to share a little something I wrote for them back in August 2012.

Olive oil …

is one ingredient that is a “must-have” in everyone’s kitchen – not only is it delicious but it’s also nutritious.

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Olive oil contains monounsaturated fats, commonly thought of as “good” fats. These good fats can lower LDL or “bad” cholesterol. In addition, virgin and extra virgin olive oils are full of polyphenols, powerful antioxidants that are great for your heart, skin, and immune system. Olive oil is also packed with other great antioxidants such as vitamin E and beta-carotene.

Olive oil can be used in cooking, as a salad dressing, for dipping bread, for pasta, for fish or chicken, and for drizzling over soup, eggs, tomatoes, or cooked and raw veggies. Olive oil can really be used in and on just about anything! That’s why we love this essential ingredient.

With the varieties available, choosing an olive oil can be as daunting and expensive as choosing a bottle of wine. Keeping some basics in mind can help:

Extra Virgin Olive Oil: comes from the first pressing of the olives by the use of physical methods with no added chemicals. This oil has 1% or less acidity and is considered the most flavorful oil. Extra virgin olive oil also contains the strongest concentrations of phytonutrients that are well known for their anti-inflammatory properties.

Virgin Olive Oil: like extra virgin olive oil comes from the first pressing but has up to 3% acidity and a milder flavor because of the use of riper olives.

Cold Pressed: means no hot water has been used in the pressing process. Extra virgin oils are cold pressed.

Light: refers to the color and flavor of the olive oil, it does not refer to the calories. Light olive oil goes through an extensive refining process that uses heat and chemicals.

Extra virgin olive oil is the most commonly used version for cooking. With more flavor and health benefits, what’s not to love! 

Storage Tip: keep your olive oil in the dark (like the pantry), since heat and light can damage the oil and cut its healthy properties. Do not store in the fridge, as condensation can cause it to spoil.

… read the rest of the article at

Fish Sense

Fish is an excellent source of lean protein and omega-3 fatty acids– good for your heart and brain! However, some fish is also high in methyl mercury, a neurotoxin. But, thanks to the California Office of Environmental Health Hazard Assessment (OEHHA), there is a guide for selecting the best fish for your diet!

Worry Free Cookie Dough!

“Stop eating the cookie dough!!”

I know lots of you love, love, love cookie dough, but you also know it’s bad for you … why?? Because you put yourself at a higher risk of Salmonella poisoning.


Salmonella is one of the three most common forms of food-borne disease in the United States.The most common sources of this bacteria are undercooked meat and poultry, raw milk, and raw eggs. However, other foods if contaminated can also carry Salmonella (Hint: contamination can occur when the food is handled by someone who has intestinal salmonellosis or if the food comes in contact with another food containing Salmonella).


The key to controlling Salmonella is adequate cooking. It’s safest to cook meat to 165 degrees F at home or 155 degrees F in restaurants. It is also very important to keep other foods away from raw meat … this means please, please, please use separate cutting boards!!

It only takes a few cells to make you sick and it can last up to a week.

So, if you’re craving cookie dough …

I have a “less-risky” alternative for you to try!!! Use any of your favorite cookie recipes but replace the eggs with coconut oil! And if you don’t like the subtle taste of coconut oil you can also try apple sauce, but coconut oil is my favorite! (Tip: you can also replace the butter)

What’s in your tap water?

Finally … your Toxic Tip of the Day!

Want to know what’s in your tap water?


Check out your water supply with EWG’s National Drinking Water Database. Visit this link and type in your zip code to see your city’s drinking water quality report! Then … investigate all the contaminants found in your tap water. Warning … pesticides and/or other toxins may exceed the health or legal limit in your area!

Meaning … It might be time to invest in a water filter!!

For example, in Davis, CA, 11 chemicals, such as manganese and arsenic, are found in levels that exceed health guidelines.

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