Liver Health

A few weeks ago we wrote about the ways our body detoxifies and one of the major organs involved is the liver. The liver is the largest solid organ in the body and filters the blood from the digestive tract. It plays a vital role in detoxifying chemicals and metabolizing drugs. Keeping your liver healthy and functioning well is important for your overall health. To learn more about tips and ways to improve your liver health check out this infographic below.

Credit: Johns Hopkins University

Health and Happiness

Did you know that health and happiness are best friends? Where one goes the other always follows! They’re often described as being separate but if you think about it, health and happiness really love to hang out together. This probably has to do with the fact that how we feel physically and how we feel emotionally really can’t be separated. It is generally recognized, for example, that someone who feels happy and has joy in their lives is less likely to become ill at the “organ of joy”, the heart. Similarly, when we’re feeling down, we often become more susceptible to becoming ill. One of the real keys to personal health and happiness is a healthy diet that is right for you. In the Metabolic Balance study, Metabolic Balance was proven to improve quality of life which naturally leads to boosting health and happiness. We truly believe health is the real wealth in life.

Chickpea-Carrot Bowl with Coriander

Our Metabolic Balance Chef Jan P. Cleusters has created this delicious recipe using carrots and chickpeas, give it a try!

Ingredients:
500 g carrots
2 shallots
1 Tbsp coconut oil
2 tsp curry powder
1 tsp tomato paste
1/2 cup (100 mL) vegetable broth
1 cup (200 mL) coconut milk
1 small can of chickpeas
6 sprigs of coriander
Salt and pepper

Preparation:
Peel the carrots and cut into cubes. Peel the shallots and dice finely. Heat coconut oil in a medium-sized saucepan. Cook the carrots and shallots over medium heat for a few minutes until they start turning golden brown. Add the curry powder and tomato paste. Add the vegetable stock and coconut milk and bring to a boil slowly. Cook the covered carrots on low for about 4 minutes. Then add the chickpeas to the carrots and season with salt and pepper. Arrange the curry in bowls and sprinkle with coriander. Enjoy!

Focus on Your Body

The Metabolic Balance program is designed to focus on foods that provide most of the necessary nutrients your body needs.
Metabolic Balance believes that every person can produce the hormones and enzymes required for metabolism when they supply their body with the essential building blocks—carbohydrates, fats, protein, vitamins, and minerals, as well as secondary plant substances. With a balanced metabolism, everyone can listen to and trust their inner signals again. This means the body informs us which nutrients it needs to maintain metabolism by developing “cravings” for certain nutrient-rich foods that benefit the body. The Metabolic Balance meal plan is created on the basis of blood values (36 parameters) and personal information (i.e. medication, allergies, etc.). For this purpose, all blood values with their reference ranges from… to were entered into a computer program and out comes important information. Basically, you learn which nutrients are beneficial to improve. In addition, all common foods with all their nutrients, based on the Federal Food Code (BLS), which is reissued every three to five years, are integrated into the program. The nutrients in the food are distributed differently and therefore, the foods selected for the participant will best meet their nutritional needs. At the beginning of the Metabolic Balance meal plan, it is so important that the participants choose from their personal food list that contains a diverse and varied selection. To learn more about how this program can help improve your health visit our website!

Photo: Unsplash
Credit: Metabolic Balance Canada

Carrot Ginger Salad

This carrot and ginger salad is perfect for anyone in Phase 3 of their plan! Give it a try and let us know what you think.

Ingredients:
1 serving of vegetables (carrots, spring onions)
Fresh ginger
1/4 tsp. coriander seed
1 Tbsp. lemon oil
Lime juice
Salt and pepper

Preparation:
Toast the coriander seeds in a dry pan, let them cool and then use a mortar and pestle to grind finely. Wash and clean the carrots and then grate finely. Wash the spring onions and then slice into thin rings. Peel the ginger and grate finely. Set aside a teaspoon of spring onion for the garnish. Put all the ingredients in a bowl and mix. Season to taste and garnish with the spring onions before serving. For extra flavor try experimenting with other spices and flavors such as chili. Enjoy with your protein of choice!

Crunchy Carrots

Carrots are a staple in many kitchens and today we have a few tips that all involve carrots!

Although baby carrots are a convenient option, try picking up large, regular carrots the next time you are at the store. Not only do these taste even more delicious than baby carrots but they also keep much better in the fridge. After shopping, carrots should be taken out of their packaging immediately and preferably stored in the vegetable drawer in the fridge. We also advise always removing the green leaves before storing, but don’t throw them away! Carrot leaves are far too good not to use – we suggest adding them to a green smoothie like this one. Simply blend the green stems from three carrots with 1.5 cups of water, 150g baby spinach, a peeled orange, a few chunks of mango and banana, and a tablespoon of cold pressed flax oil! This smoothie is not only delicious but also provides a great boost of energy.

By the way, did you also know that the alpha and beta carotenes in carrots are a precursor of vitamin A? This is what makes carrots so good for your skin. In addition, they contain B vitamins and vitamin E plus an excellent level of the minerals magnesium, phosphorus, calcium and iron as well as the fiber pectin.  

A final couple of tips: Always add a little oil to your carrot dishes, otherwise the fat-soluble vitamins they contain will not be able to be fully absorbed by your body.

 

Find Your Way

We know that many people find it hard to lose weight and adopt a healthy lifestyle. It’s like working your own way through the maze of confusing, contraindicating advice. That alone is exhausting before you even get to keeping yourself motivated when nothing is changing. But do you know one of the big reasons why people find it hard? Why so often people don’t achieve their health goals, don’t lose weight or most importantly don’t keep the weight off? It’s because they didn’t get the right advice and support! Too many people try to lose weight by themselves or by following out dated general advice that just doesn’t work! You can’t keep blaming yourself for not being able to lose the weight when you just aren’t giving your body the right foods to be well! And you can’t beat yourself up about this when you just don’t know! This is why Metabolic Balance is so different. This is why Metabolic Balance is what people do when nothing else has worked! This is why our nutrition plans are only available from professional practitioners who can support each and every client to know their foods and learn the right way to eat for them. So take a breath, relax your shoulders and find your local Metabolic Balance practitioner!

Credit: Metabolic Balance Australia and New Zealand

Comfort Zone

Bye, bye comfort zone!

Life is full of new opportunities. But they are usually beyond our comfort zone. Become a pioneer, learn new things, open new doors. One of them is called Metabolic Balance – it will make your life more colorful and healthy!

Celery Soup with Shrimps

This creamy vegetable soup with shrimps is packed full of delicious ingredients and flavor!

Ingredients (1 serving):
1 serving of vegetables (celery root, brussels sprouts, arugula)
1 serving of shrimp
1 Tbsp. olive oil
1 shallot
1 garlic clove
Paprika
Vegetable broth

Preparation:
Heat half of the olive oil in a medium-sized saucepan on high heat. Peel the shallot and garlic clove, dice both and add to the olive oil. Cook until golden in color and then add the vegetable broth. Peel the celery root, cut into cubes, add to the vegetable broth and simmer over low heat for 25 minutes. Shortly before the end of the 25 minutes cooking time, add the arugula to the soup, wilt it, simmer for a few minutes and finally puree the mixture until smooth. If necessary, season again with salt and pepper.

Clean the Brussels sprouts and boil or steam until al dente. Heat the remaining olive oil in a large pan over medium heat, add the shrimps and sauté until light pink on both sides. Add the Brussels sprouts to the shrimps and season with salt and paprika. Add the soup to a bowl and then add the Brussels sprouts and shrimps to the center of the soup. Enjoy!

Celery Root Hash Browns with Almonds

This unique take on hash browns is absolutely delicious and definitely worth giving a try!

Ingredients (1 serving):
3 Tbs. almonds
5 Tbs. sunflower seeds
1/2 cup (100 g) celery root
2 Tbs. of rapeseed oil
1 Tbs. fresh parsley
Salt and pepper

Preparation:
Heat a pan over medium heat and roast the almonds and sunflower seeds. Let the mixture cool and then chop into small pieces. Wash, clean, peel and roughly grate the celery root. Heat a pan with the rapeseed oil and cook the celery root. Add the almond/sunflower seed mixture and season with salt and pepper. While cooking the celery root, push the mixture together with a spatula so that hash browns form. Flip the hash browns and cook on the other side until golden brown. Arrange the hash browns on a plate and serve with parsley.