I’ve taken my health to a new level. It seems hard to believe because anyone who knows me knows that I’m already so diligent and disciplined with respect to this. Eating HRAV (High Raw, All Vegan) has served me wonderfully. I love the variety, the flexibility, and the ease with which this lifestyle gives me. That being said, I was still able to kick it up a few notches now that I’m planning on getting pregnant in the near future. If you’ve read my past posts regarding the pregnancy topic, then you know that I’m covering my bases with nutrition, cleansing, etc (links below) to make sure I’m getting all of the vitamins I need for a future healthy pregnancy. It’s not good enough to me to wait until I’m pregnant to make sure I’m doing all of that, I want to start now. One of the things I’m doing for this as part of my daily routine is drinking a lot of Plant Blood and green smoothies. I feel EXTRA AMAZING!
Today, I started my day with the most delicious organic plums (plums have vitamin C, A, B2, potassium and fiber). Then, I made a quart of cancer preventing Plant Blood, which consisted of bok choy, celery, and apple. Bok choy is a notable member of the cabbage family, although some say it’s not really cabbage since it doesn’t form a head. Some people even refer to it as Chinese chard. Either way, I love it. It’s wonderful in salads because it has a watery crunch that is so refreshing. Today, however, I decided to juice it so I could get more of it into my diet (as happens when you juice your produce). I consider this recipe for Plant Blood to be cancer preventing because bok choy is filled with indoles (cancer fighting compounds). Not only that, it’s filled with calcium, potassium, and vitamin A. (Plus, it’s super low in calories!)