Lunch Glass Jarring it

I have been re-using glass jars from condiments, sauces, salsa and so on for years. Carrying my food in glass sealed in assures that it stays fresh and crisp, maintaining quality and nutrient density.

On the menu today is avocado, asparagus, cabbage salad, celery; chick pea, fenugreek and lentil sprouts. I only drink fresh juices with a meal, never water as it dilutes the digestive juices, I would drink water 20-30 minutes before my meals. The juice I am consuming today is comprised of apple, beets, celery, cucumber, ginger, kale, parsley and pineapple.

Optimal health requires optimal fuel.

Packing your food in this manner is perfect for the mini meals described in the Art of Snacking chapter in my book mentioned below. Making food in quantity and separating it into jars in this manner aid portion control and consistent meal planning for superior nutrition and stabilizing the metabolism. As I say in the book, “mini meals equals a mini me.”

Get my book The Obesity Myth You’re Not OverWeight You’re OverWaste, and/or come to my master lecture/workshop series and learn these and many more masterful practices that will empower you to help your body heal itself and maintain your body like a Superhuman.

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