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Finally a non-poisonous vegetarian formula -

Do You Feel Like the Aging Process is Getting the Best of You?

Ultimate Lifespan is scientifically-researched, active nutritive elements - taken from the three most powerful anti-aging foods in existence.

The Ultimate Lifespan formula is a new, all-in-one nutritional supplement from Organica Research (producers of the earlier so successful Ultimate Colon Cleanse system and the Ultimate Trim weight loss system), that counters damaging effects of aging.  Organica Research doesn’t claim that the results are overnight - but the potency and unique formulation behind Ultimate Lifespan is designed to work quickly.

Their new formula contains a combination of antioxidants and nutrients that are designed to fight the causes of aging at their source - your cells, and it’s hardly no secret that free radical damage speeds the aging process faster than anything else. They are said to ”rust” my cells, reduce their performance and makes me look and feel much older than I really am. And the worst part is - so much in our modern lifestyles create free radical damage: pollution, chemicals, toxins in our food. Electro-magnetic frequencies (phones and computers) and so much more. The practitioners believe that this is the reason for us being sicker now than ever before.

An article in Harvard Magazine recently pointed out, what if “the accumulation of free radical damage is the key regulator of life span?”.  If they’re right it could make sense that reducing free radical damage through supplementation via highly potent antioxidants is the best way to look and feel better.

Ultimate Lifespan formula contains:

Resveratrol
The antioxidant presumed responsible for the “French Paradox” (why the French have fewer heart-related deaths, yet consume more saturated fat) Resveratrol was featured on a groundbreaking episode of 60 Minutes and heralded by researchers at Harvard Medical School.

Green Tea Extract
This anti-aging secret has been tested and proven over and over again to have a powerful influence on thermogenesis (fat loss) and free radical protection.

Cocoa Extract
According to research ancient Latin cultures used cocoa to enhance mood, boost immunity, increase energy and stamina. According to recent ORAC testing, dark chocolate extract (which removes the fat) has the most potent antioxidant value of any food in existence!

B-Vitamin Trio
Folic acid and vitamins B6 and B12. This powerful trio have been proven to help reduce homocysteine levels and slow down aging, especially of the heart.

L-Carnosine
The free radical scavenger which studies show helps breakdown fat via a different pathway.

Alpha Lipoic Acid
Another of nature’s premiere free radical scavengers which also assists the fat burning process.

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It is now 40 years ago since half a million people met up in Woodstock to listen to Jimi Hendrix, Joan Baez, The Who, Santana, Ravi Shankar. One of the greatest events in modern music history. However, Woodstock was much more than that, if not the starting point, it was the confirmation on a brand new way of thinking, or rather, an alternative way of thinking.
The young crowd had fled the big cities to settle down in the countryside, grow their own vegetables without toxics, build their own houses and start communities, to be able to embrace the simple way of life and as close to Mother Earth as possible. These sets of values are of equal importance today and accepted by a growing majority - not only by an alternative hippie movement searching for options.

Woodstock 40 Years

The Woodstock festival in 1969 was characterized by rock and a longing back to nature. During 3 days, peace, music and love would bring people closer to nature. Among other things, vegetarian and ecological foods were served at the festival that was planned for 200 000 vistors - the actual number was almost 500 000 people. Woodstock has since then become a legendary concept. But even if the festival got its name from the town of Woodstock outside New York, it wasn’t there it actually took place. The management of the festival came to realize that the grounds sourrounding the town of Woodstock, wasn’t as “back to nature” as they had wanted and moved the whole event to a milkfarm in Wallkill, a town a couple of miles away.

The greatest artists at the time performed at the festival. The managers had decided to get hold of the biggest stars and paid double fees. Among other Janis Joplin, Joe Cocker and Creedence Clearwater Revival. 1994 a new Woodstock festival was arranged, but the number of visitors was only a fraction of the first one.

WOODSTOCK FESTIVAL (1969)

We celebrate Woodstock’s 40 year anniversary with nostalgia, with a truly delicious and super easy to make Carrot Cake with Banana, hard to go wrong with:

 CARROT CAKE WITH BANANA

10 pieces

3 carrots

1 ripe banana

2 dl or 6,76 ounces wheat flour

1 tbs baking soda

1-2 tsp dried grounded ginger

2 tsp cinnamon

2 eggs

2 dl or 6,76 ounces suger (white or raw)

1 dl or 3,5 ounces oil

1 dl or 3,5 ounces of shredded coconut

butter or margarine and coconut or brown dried bread crumbs for the baking tin

Do This:

1 Put the oven on 175 degrees or 347 degrees F.

2. Butter and bread a baking tin or similar with coconut or bread crumbs.

3. Peel and grate the carrots coarsely. Peel and mash the banana with a fork. Mix flour, baking soda, ginger and cinnamon.

4. Batter eggs and sugar to a fluffy consistence. Add flour mixture into the egg batter.

5. Blend carefully and then add oil, carrots, banana and coconut. Mix well and pour batter into the buttered baking tin.

6. Bake for 30-50 minutes (check with a pin or fork if the batter is firm). Let the cake cool off well before it is served.

For every one? Contains gluten and egg. Make lactos free: Use lactos free cooking fat and bread crumbs. Make milk protein free: Use milk free cooking fat and bread crumbs.

Telephone is off. You have poured your favorite tea. Feel as you have all the time in the world to yourself or with a friend. Put loads of nice towels in the bathroom, fragrance and luxury for hair and skin. Take care of body and mind - but don’t forget the taste buds. Enjoy a spa-day at home.

Give your self a day. A quiet peaceful day with all senses involved. A spa-day have room for a lot, like listening to music, or to give your self time to finally get into that book that you’ve been thinking of for so long, maybe write some things, or just sit up late all quiet.

Of course the body have its own. A nice foot bath with sea salt, followed by a light scrub and rub are things you can fix without a grand bathroom. If you are two you can give each other a nice body massage.

The environment is vital. Tidy the room and clean out everything unnecessary in advance. Put clean towels and lay out your favorite dressing gown or favorite clothes. Think about the lighting, a lot of candles creates a soft atmosphere. The scent is also important. Light a fragrant candle or use fragrant oils. Lavender and vanilla has a relaxant effect.

“The purpose of a spa is relaxation and a feeling of well-being. Most of the things you’ll need are in your own cupboard”, says herb specialist Lisen Sundgren, author of “Lisen’s Herbal Spa” (Swedish. Original title “Lisens Örtspa”). For a whole spa-day Lisen recommends that you prepare a facial mask, a body scrub and an oil to rub down the entire body afterwards (for facial mask and body scrub, see recipes here in this blog in earlier posts). If you want to care about your hair, a pack made of honey is the miracle cure. The taste buds should also be treated with tlc, with a lot of berries, fruits and greens.

We start our spa-day at home with blueberry yogurt and home-made granola, a nice tea and a fresh sandwich of home made buck wheat bread. In the morning it’s perfect to charge your batteries with nutritious fruit balls. For lunch a colorful salad with herb gremolata and tapenade. Between meals a super smoothie or a fruit salad. In the evening it will be delicious with a glass of vine and a pesto marinated chicken and a luke warm lentil salad. For dessert we will spoil our selves with a sort of ice-cream of banana and chocolate. See following recipes and recipes in earlier posts.

Spa at home 2009 is all about enjoyment all the way, for all senses.

Recipes

Buck wheat bread with apricots and seeds

1 Bread

4 dl or 13,5 oz. dinkle-/wheat flour
1 dl or 3.3 oz. buckwheat flour
2 dl or 6.7 oz. oatmeal
1 dl or 3.3 oz. sunflower seeds (natural)
1 dl or 3.3 oz. pumpkin seeds (natural)
2 tsp bicarbonate
2 tsp salt
1 apple
1 dl or 3.3 oz. dried apricots
1/2 dl or 1.7 oz. honey
4 1/2 dl or 15.2 oz. natural yogurt (eco if you can find it)

Do this:

1. Put oven on 175 degrees Celsius or  347 degrees F.
2. Blend all dry ingredients in a bowl.
3. Take away the seeds and cut the apple in pieces, cut apricots in small pieces.
4. Stir honey, yogurt, apple and apricots in the mixture.
5. Pour batter in a greased and floured mold, around 30 x 10 cm. Top with seeds, oats and powder with flour (a little).
6. Bake in the lowest part of the oven for 60 minutes.
7. Take out the bread and let it cool off (on a grid), preferably under a clean kitchen towel.

Josefine’s Supersalad 

If you want a richer salad, add boiled eggs or thin slices of cold cuts. Serve with herb gremolata and/or tapenade.

4 servings

1 yellow pepper
2 avocado
1 carrot
70 gr or 2,5 oz.  of Swedish turnips
1 bag of Rucola (70 gr or 2,5 oz.)
1 bag of spinach (70 gr or 2,5 oz.)
1 packet of sprouts (for example alfalfa, 130 gr or 4.6 oz.)
4 tbs pumpkin seeds
(possibly 3 tbs goji berries)

Do this:

1. Divide, unseed and shred pepper. Divide and cut a stoned avocado in small cubes. Cut and grate turnip finely.
2. Mix all ingredients, except pumpkin seeds and goji berries, in a large bowl.
3. Turn down the herb gremolata (recipe below) and mix carefully.
4. Top with pumpkin seeds and possibly goji berries.
Serve with remaining herb gremolata.

 Herb Gremolata

1 pot basil
1 pot parsley
1 garlic clove
1/2 lemon (freshly squeezed + peel)
1/2 dl or 1.7 oz. olive oil
salt, pepper

Do this:

1. Peel and finely grate the garlic clove. Chop the herbs (finely) and mix with garlic, lemon juice, -peel and oil.
2. Put salt after taste and white pepper.
Keep the gremolata in fridge and use as salad dressing.

Tapenade with Walnuts

Mix stoned kalamata olives (290 gr or oz.), 1 clove of garlic and 2 tbs olive oil in a food processor. Add 1 1/2 dl or oz. walnuts and mix until nuts are still a bit chunky. Add salt and pepper after taste. Serve mixture with buck wheat bread (see above recipe).

Fruit Salad with Mango Sauce

4 servings

700 gr or 1.5 lb melon (cantaloupe or galia)
1 orange
1 grapefruit (red)
1 sharon fruit
1 kiwi
125 gr or 0,28 lbs fresh or frozen raspberries
1 dl or 3.3 oz. grapes
1/2 pomegranate (the seeds)
1 dl or 3.3 oz. chopped almonds
1 dl or 3.3 oz. shredded coconut
1 tbs blue poppy seeds

Do this:

1. Peel and cut the fruits. Put on a plate
2. Sprinkle raspberries, grapes, pomegranate, almonds, coconut, and poppy seeds.
3. Pour mango sauce over (see below recipe)

Mango Sauce 

Mix 250 gr or 0.6 lb frozen and thawed mango, cut into cubes, with 1 tbs honeyto a smooth sauce with a mixer or food processor. Thin down the sauce with water if necessary.

Pesto Chicken with Lentil Salad

A nice dinner with a glass of wine round off the day in our spa-day at home.

4 servings 

500 gr or 1.1 lb chicken fillet
1 jar of green pesto (185 gr or oz.)

Lentil Salad

1 1/2 dl or 5 oz. green lentils
1 small red onion
1 clove of garlic
1/3 leek
2 cm or 0,8 inches ginger
1 tsp sambal oelek
1/2 lemon (juice + peel)
1 tsp  grinded coriander
1 tsp grinded cumin
1/2 tbs honey
1 pot parsley
1/3 sliced cucumber (about 150 gr or oz.)
1 piece of white- or red cabbage (around 250 gr or oz.)
1 avocado
olive oil, salt, pepper

Do this:

1. Cook lentils according to directions on package.
2. Cut chicken fillets in pinkie sized strips or slices and mix with pesto. Put it in fridge for at least one hour.
3. Fry chicken in 1 tbs olive oil for 5-6 minutes.
4. Peel , halve and cut onion, garlic and leek in slices. Peel and halve ginger.
5. Let onion, leek, garlic, ginger and sambal oelek sizzle in 1 tbs oil on medium heat until onion is soft, 3-4 minutes.
6. Add lemon juice and -peel, coriander, cumin and honey. Let it sizzle for 3 more minutes.
7. Mix with lentils, salt and pepper in.
8. Chop parsley and sprinkle on top. Let lentil salad cool off a bit.
9. Divide, unseed and cut avocado in cubes. Mix cucumber, cabbage, avocado  and rucula into the lentil mixture. Serve pesto chicken with ginger yogurt (see recipe below) and top with cashew sprinkle (see below)

Ginger Yogurt:

Mix 2 dl or 6.7 oz. yogurt (Mediterranean style or Greek, 10% fat) with 2 cm or 0,8 inches fresh finely shredded ginger and 1 tsp honey. Put salt in (after taste). Serve with pesto chicken and lentil salad.

Cashew sprinkle with basil:

Mix 2 dl or 6.7 oz. natural cashews, 6-7 basil leaves and 2 tbs olive oil to a fine sprinkle in a food processor. Put salt in after taste. Serve as topping with pesto chicken and lentil salad.

Banana Chocolate

Dessert with a fruit base that gives an exiting ice-creamy touch

4 servings

3 frozen sliced bananas
1 tbs cocoa powder
1 tbs honey
1-2 tbs water
1 tbs chopped dark chocolate or 2 tbs crushed raw pieces of cacao.
mint leaves for garnish

Do this:

1. Let the bananas thaw for 10 minutes.
2. Mix banana, cocoa and honey to a smooth ice-cream in a food processor. Add water for perfect consistency.
3. Put in bowls and top with chocolate/cacao pieces and mint leaves.

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Blueberry Yoghurt with Lemon and Cinnamon Granola

Super charge your day with your own flavoured yoghurt and homemade toasted müsli

Blueberry Yoghurt with Lemon

4 servings

• 5 dl or 16.9 oz. of natural yoghurt (eco if you can find it)
  the yellow peel of a lemon
  1 package of frozen thawed blueberries, or fresh (250 gr or 8.8 oz.)
  2 bananas

Do this:

1. Mix yoghurt, lemon peel and blueberries in a bowl.
2. Put yoghurt in serving bowls and top it with bananas and granola (see below recipe)

Home made Cinnamon Granola

4-6 servings

4 dl or 13.5 oz. of oats
1 dl or 3.4 oz (shredded) coconut
1/2 dl or 1.7 oz. sunflower seeds (natural no salt)
1 dl or 3.4 oz. honey
1 tbs cinnamon
1 tbs hot water
1/2 dl or 1.7 oz. dried cut apple pieces
1/2 dl or 1.7 oz. raisins
1/2 dl or 1.7 oz. pumpkin seeds (natural no salt)
1/2 dl or 1.7 oz. linseeds

Do this:

1. Put the oven on 175° degrees, or 350 F.
2. Mix oats, shredded coconut and sunflower seeds in a bowl.
3. Stir honey, cinnamon and water in a bowl. Gently pour it over the oatmeal mix and blend well.
4. Spread the mixture on a bakingplate paper on a bakingplate. Roast in oven for 15-20 minutes. Stir mix after 10 minutes. Put plate back in oven. Let it cool off afterwards.
5. Mix with dried apple pieces, raisins, pumpkin seeds and linseeds. Keep in jar with a tight lid.

For everyone?

Blueberry yoghurt with lemon: Egg and gluten free. Make it lactose free: Use lactose free yoghurt. Make it milk protein free: Change yoghurt to a milk free alternative, for example Alpro Soya Yofu Naturel 

Cinnamon Granola: Lactose-, milk protein-, and egg free, if you use pure oats

“Omega-3 fatty acids levels in the blood have a greater impact on risk for heart disease than cholesterol, total fat, or fiber,” says William S. Harris, PhD, director of the University of South Dakota Nutrition and Metabolic Disease Research Institute. “The higher the omega-3 levels, the lower the risk of heart disease and death and vice versa.”

Preventing cardiovascular disease, however, isn’t the only omega-3 benefit. There is ample evidence that these fats are essential for optimal brain development during pregnancy and in infancy.12 “Data show that women who eat seafood when they are pregnant and lactating have children with better cognitive function than children whose mothers did not eat seafood,” says Penny M. Kris-Etherton, PhD, RD, of Penn State University. These children also score higher on IQ tests.

How Much Is Enough?
Both the American Heart Association (AHA) and the American Diabetes Association recommend that Americans eat at least two servings of fatty fish per week, totaling about 8 ounces of seafood and providing about 500 milligrams per day of EPA/DHA.13 .

The reality is that fish (tilapia included), if properly prepared, is a highly nutritious food that is low in saturated fat, high in high-quality protein, and rich in nutrients touted for their health benefits.  The fattiest fish tend to be cold-water varieties such as salmon, rainbow trout, mackerel, sardines, and anchovies, while the leanest fish tend to be catfish, tilapia, cod, pollock, shrimp, crabs, and clams. Read whole article here

 Fried or baked Mackarel with Sour Cream Sauce

4 portions

800 gr or 28 oz. potatoes
4 mackerel fillets
1 tsp salt
1 egg
1/2 dl or 1.6 oz. fine bread crumbs
2 tbs dill
2 tbs parsley
2 tbs chives
3 dl or 10.1 oz. sourcream
2/5 tsp salt
1/5 tsp white pepper
2 tbs margarine (with fatty acids)

Do this:

1. Peel potatoes and boil them.
2. Put salt on mackarels, turn them in a beaten egg and then in breadcrumbs.
3. Chop fresh herbs and mix with the sourcream. Salt and pepper in.
4. Fry mackerels i heated pan with smelted margarine, 3-4 minutes each side, or if you prefer bake it in the oven. 

Serve the mackerel with boiled potatoes and sourcream sauce and salad.