MIGHTY KIDS

veggies, such as stir-fry with three different colors of peppers, instead of just the green ones. Coordinate entrees with veggie side dishes, such as serving a Caesar salad with pasta, or a colorful three-bean salad with tacos.

Play games. Kids like to goof around, so why not make meal time fun, too! You can tell your child he’s a magical tree-eating monster and the broccoli are tiny trees. Use your imagination.

Involve your kids. For most of their day, at school and at home, kids are being told what to do. At meal time, ask them their opinions so they can feel more grown-up. Discuss what veggies they like to eat, which ones they don’t care for, and why. Make them feel heard. It’s also a good idea to involve your child when shopping for veggies so he can feel like an important part of the family, and choose which ones he likes. Of course, include those choices, but don’t limit your menu to just what he prefers.

Try This: ANTS ON A LOG

Trim 4 celery stalks into 3 inch pieces. Cut in half length-wise to have six celery stalks. Spread peanut butter or almond butter onto each stalk and then top with a few raisins. Tell your hungry little lumberjack it’s time to eat his Ants on a Log.

CONQUER Picky Eaters

By: Maureen Sangiorgio

After a long, stressful day, you finally sit down to have dinner with your family. Everyone is eating and talking, except your veggie-hating child, who is pushing around the green beans with his fork. You firmly tell him to eat his veggies, and he shoots you a look that says, “Lady, I wish I could put you in time-out.”

Relax—you’re not the only parent who’s had to deal with the issue of getting their children to eat right. Kids have been tossing their Brussels sprouts in a nearby houseplant for years. Read on to find out how to make veggies fun.

It’s all in the presentation. When trying to get fussy kids to eat vegetables, it’s very important to present foods in an appetizing way. Use a wide variety of colorful salads and

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OLENKO’S WELCOME TO PARADISE CAKE

By: Aleksandra Winters

www.olenkoskitchen.com

Image by: Bill Winters

WHAT YOU NEED: Bottom layer

 1 cup goji berries soaked for 30 minutes in ½ cup water  1 cup raw buckwheat seeds soaked for 30 minutes in ½ cup water  4 Medjool dates Add all above ingredients to a highpowered blender (ex: Vitamix, Blendtec) and blend on high for 30-60 seconds. Pour the mixture into a springform pan and place in the freezer for 30 minutes. After 30 minutes, make the second layer.

Pink layer

 3 ripe bananas  1 cup fresh Thai young coconut water and meat from the Thai young coconut (yields 1 cup)  1 cup raspberries  3 Medjool dates Add all above ingredients to a highpowered blender (ex: Vitamix, Blendtec) and blend on high for 30-60 seconds. Pour the mixture over the bottom layer. Place in the freezer for 30 minutes. After 30 minutes, make the next layer.

Green layer

 1 cup spinach  3 kiwi fruits  1 cup fresh pineapple (cubed)  ½ cup water Add all above ingredients to a high-powered blender (ex: Vitamix, Blendtec) and blend on high for 30-60 seconds. Pour the mixture over the pink layer. Once all layers are complete, place in the freezer for about 5 hours or overnight. Garnish cake with fresh strawberries, grapes, mint and flowers. Enjoy!

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My PERSONAL JOURNEY to HEALTH My PERSONAL JOURNEY to HEALTH by Christina Leidenheimer

Ihave always considered myself healthy. I grew up on a farm and ate a core diet of fresh homegrown foods. I became vegetarian at the age of 14 and continued being mostly a plant-eater for the next 10 years. As a young adult, I became a personal trainer and aspiring body builder. I began to eat a high-protein diet to add muscle to my skinny frame. I went from 118 to152 lbs. of mostly muscle. Despite my so-called healthy lifestyle, I developed female problems and was diagnosed with Polycystic Ovary Syndrome (PCOS). I shrugged it off to genetics, but as the problem intensified, I had to take notice. Over the next 10 years, I landed in my doctor’s office or the emergency room on several occasions. In addition to a miscarriage, on one occasion, I lost one liter of blood and it took me a couple of weeks to recover my strength. My doctor began to express real concern and suggested various remedies that may help my dire situation. I did nothing about it and took a wait and see approach. I went a few years without an episode until one day I was doubled over in pain yet again; I knew my next stop was the emergency room.

Happily, I did not end up in the E.R. I sat in my doctor’s office instead, looking at a very alarmed doctor. He said if things continued going the way they were I may need to consider a partial hysterectomy. He was also concerned that I may be developing endometriosis or something worse, and he wanted to schedule exploratory surgery. I consented and scheduled the surgery. I went home while waiting for my appointment date and the whole situation did not sit well with me. Two days later, I consulted with my doctor again, and I asked if I could postpone the surgery. I was determined that this would be my last and final episode. I did research and drew on the knowledge I had as a holistic wellness coach and personal trainer. I began eliminating caffeine, processed sugar, meat and dairy from my diet. I decided food was going to be my medicine. Since that date, I never had another episode, and the pelvic pain or female problems have ceased. I feel an unlimited supply of energy. I am at my ideal weight and am able to maintain that weight easily. But, most of all, I feel stronger as a person knowing that I took control of my health and am able to help others do the same.

My experience motivated me to write the book Eat Super-NATURAL.

About the Book Eat Super-NATURAL by Christina Leidenheimer

You can look and feel super amazing simply by eating Super-NATURAL. Discover why a diet rich in whole, plant-based, fresh and tasty food is the absolute key to melting fat and obtaining vibrant lasting health.

It really is easier than you think to lose weight, create a new mind and body, and feel your absolute best every day.

ORDER YOUR COPY AT INSPIREHEALTHMAG.COM

My main objective is to encourage others to make whole, plant-based foods the core of their diet, even if it is just incorporating more of them. Your motivation for change should not only be to look better, but to feel better, to be better. I am living proof that changing what you put into your body can indeed change your health status, transform your physique, and ultimately, contribute to a much happier life. My lifestyle may seem restrictive to some, but for me, it is absolute freedom and constant elation because every day I am creating my own health. I’m determined to continue following nature to health.

60 SUPE R HEALTHY & Delicious Recipes

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“Discover the Transfor ming Power of Eating Fresh.” SUPER-NATURAL eat

CHRISTINA LEIDENHEIMER

Spicy Creamy Corn Soup

SUPER NATURAL INGREDIENTS: Garnish 1 Tbsp. chopped red onion 2 Tbsp. corn kernels 1 Tbsp. fresh chopped cilantro 1 small tomato (chopped) • 1 cup hot water • 4 fresh corn cobs • 1 garlic clove • 1 lime • ½ avocado • ¼ red onion • 1 jalapeño • ½ tsp. of cumin • ½ tsp. of chilli powder

SOUP PREPARATION: 1. Remove husk and shuck corn. Wash thoroughly. Use a knife to cut kernels from the cob. 2. Squeeze the juice from one lime. Measure out water. 3. Chop the onion into quarter-size pieces. 4. Peel the garlic clove. 5. Cut avocado in half. Remove pit and scoop out half of the flesh. 6. Finely chop the tomato.

WHIP IT UP: 1. In a high-powered blender, add corn kernels (set aside some for garnish), avocado, onion, garlic and jalapeño.

2. Next, add the water, lime juice, cumin and chilli powder. 3. Pulse on high until texture becomes creamy. Add additional water as needed to derive desired texture. 4. Garnish, serve and enjoy!

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