13 Days To Go To 4/20/15

4/20/15 is my son, Jason Engelmann's twin boy will be born!  What you guys think will they be earlier, on that date or after that date???

25 Ways to Drink More Water

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Week of April 5, 2015

25 Ways to Drink More Water Are you drinking enough water? Discover how much you really need each day and see our list of 25 easy ways to help you get enough. One is bound to work for you! READ MORE

Mental Cleanse Call Recordings - Chapter 13

To listen to or
download the recorded audio for the 3 PM  and 8 PM ET calls, go
to:
http://mffaudios.com and click on Call Archives.

Now we move onto
Chapter 14.

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Regards,
The
30-Day Mental Cleanse Team.

Health Benefits of Black Seed

Slow-Cooker Chicken and Hominy Chili Bowl Recipe

Ingredients

• 6 large bone-in, skinless chicken thighs (about 6 oz each)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 green bell pepper, cored, seeded and chopped
• 2 cups reduced-sodium chicken broth
• 1 15 ounce can hominy, drained and rinsed
• 2 tablespoons cornmeal

Directions

1. 

Spray slow-cooker bowl with nonstick cooking spray. Place chicken in bottom of slow cooker and season with 1/2 tsp each of the salt and cumin and 1/4 tsp each of the black pepper and oregano.

2. 

Scatter onion, garlic, jalapeno and green pepper over chicken. Pour broth over top. Cover and cook on LOW for 10 hours.

3. 

Stir in hominy, cornmeal and remaining 1/2 tsp each salt and cumin and 1/4 tsp each black pepper and oregano. Cook on HIGH for 15 minutes.

4. 

To serve, stir in cilantro. If desired, accompany with tortilla chips, sour cream and additional chopped cilantro.

nutrition information

Per Serving: cal. (kcal) 263, Fat, total (g) 10, chol. (mg) 86, sat. fat (g) 3, carb. (g) 18, fiber (g) 3, pro. (g) 26, sodium (mg) 929, Percent Daily Values are based on a 2,000 calorie diet

Another great Insight of the Day Quote

Insight of the Day

Happy Easter

Asparagus Basil Soup Recipe

Ingredients

• 1 pound fresh asparagus
• 1 14 ounce can vegetable broth
• 1 1/2 cups loose-pack frozen chopped hash brown potatoes
• 1 cup water
• 1 cup regular soy milk or rice milk
• 1/2 cup chopped fresh basil
• Salt
• Ground black pepper
• Fresh basil leaves (optional)

Directions

1. 

Wash asparagus; break off woody bases where spears snap easily. Cut off tips; set aside. Chop remaining asparagus stalks. In a medium saucepan, combine chopped asparagus stalks, vegetable broth, and potatoes. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until asparagus is barely tender. Remove from heat. Cool for 5 minutes. Pour into blender. Cover and blend until pureed. Return to saucepan.

2. 

Meanwhile, in a small saucepan, combine the water and reserved asparagus tips. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Drain and set aside. Add soy milk or rice milk to pureed mixture; stir until well mixed. Stir in the chopped basil; heat through. Stir in asparagus tips. Season to taste with salt and pepper. If desired, garnish individual servings with basil leaves. Serve immediately.

Tip

• Hints:

  Try making this in a stainless steel pot and process it with an immersion blender directly in the pot. (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a pot that is not stainless steel.)
  

Asparagus Soup Recipe

Ingredients

• 1 14 ounce can reduced-sodium chicken broth
• 1/4 cup water
• 1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
• 1 medium shallot, thinly sliced
• 1 clove garlic, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory, or marjoram leaves
• 1/8 teaspoon salt
• 12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
• 1 1/2 ounces thinly sliced prosciutto, chopped
• Freshly ground pepper, to taste

Directions

1. 

Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.

2. 

Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.

3. 

Pour the soup into a large blender or food processor (see Tip); puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.

Tips:

1. 

Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.

2. 

MAKE AHEAD TIP: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. Top with prosciutto just before serving.

nutrition information

Per Serving: cal. (kcal) 174, Fat, total (g) 3, chol. (mg) 20, sat. fat (g) 1, carb. (g) 25, fiber (g) 5, pro. (g) 15, vit. A (IU) 1214.76, vit. C (mg) 29.52, sodium (mg) 818, Potassium (mg) 378, iron (mg) 5.4, Vegetables () 1, Starch () 1, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet

Leek, Asparagus & Herb Soup Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
• 2 cloves garlic, minced
• 1/2 pound new potatoes, scrubbed and diced (about 1O cups)
• 2 cups reduced-sodium chicken broth, or vegetable broth
• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
• 2/3 cup snow peas, or sugar snap peas, stemmed and cut into 1/2-inch dice
• 3 tablespoons chopped fresh chives, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
• 2 teaspoons chopped fresh chervil, (see Ingredient note) or flat-leaf parsley, plus sprigs for garnish
• 2 cups 1% milk
• 1 tablespoon lemon juice
• 1/4 teaspoon salt , or to taste
• Freshly ground pepper, to taste
• 1/3 cup low-fat plain yogurt, for garnish

Directions

1. 

Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute.

2. 

Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.

3. 

Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids.)

4. 

Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Stir in lemon juice, salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).

Tips:

1. 

Ingredient Note: Chervil (from the Greek for "herb of rejoicing") has a mild flavor between those of parsley and anise. It doesn't dry well, so is best used fresh.

2. 

MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

nutrition information

Per Serving: cal. (kcal) 132, Fat, total (g) 4, chol. (mg) 7, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, fiber (g) 2, pro. (g) 7, vit. C (mg) 19.49, sodium (mg) 196, Potassium (mg) 302, Milk () 0.5, Vegetables () 1, Starch () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet

Insight for Today

Mental Cleanse Call Recordings - Chapter 12

To listen to or
download the recorded audio for the 3 PM  and 8 PM ET calls, go
to:
http://mffaudios.com and click on Call Archives.

Now we move onto
Chapter 13.

NOTE: We will be purging our member database this weekend 
to
cut down on our server mailing resources.

If You have NEVER posted a Lesson
AND have not logged into 
the Forum in the past 60 days, then Your account will
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You can view the full announcement by following this
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Regards,
The
30-Day Mental Cleanse Team.

Classic Corned Beef, Cabbage, Carrots and New Potatoes Recipe

Ingredients

• 1 pound small new potatoes
• 1 pound small carrots
• 1 small head savoy cabbage
• 2 tablespoons olive oil
• 1 pound cooked deli corned beef, unsliced
• 2 tablespoons spicy brown mustard
• 2 tablespoons honey

Directions

1. 

Scrub and halve potatoes. Trim, peel, and half carrots lengthwise. In 2-1/2- to 3-quart microwave-safe dish combine potatoes, carrots, and 2 Tbsp. water. Cook, covered, on high 8 minutes, stirring once. Cut cabbage in wedges; add to carrots and potatoes in dish. Cook, covered, on high 4 minutes, until cabbage is crisp-tender.

2. 

Heat broiler. Place potatoes, carrots, and cabbage in 15x10x1-inch baking pan. Drizzle oil; sprinkle salt and pepper. Broil, 3 to 4 inches from heat, 5 minutes.

3. 

Meanwhile, slice beef. Cook in hot 12-inch skillet over medium-high heat, 1 minute on each side. Add 2 Tbsp. water; reduce to low. Cover and heat through. To serve, drizzle beef, cabbage, carrots, and potatoes with pan juices. Combine mustard and honey to pass. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 537, Fat, total (g) 29, chol. (mg) 111, sat. fat (g) 8, carb. (g) 44, Monosaturated fat (g) 15, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 16, pro. (g) 25, vit. A (IU) 190.96, vit. C (mg) 50.19, Thiamin (mg) 0.24, Riboflavin (mg) 0.33, Niacin (mg) 5.92, Pyridoxine (Vit. B6) (mg) 0.9, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 1.89, sodium (mg) 1657, Potassium (mg) 1172, calcium (mg) 90.87, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Insight for Today