Fish & Kale Soup with Jen’s Noodles
Kale is the most popular of the greens these days, wonder why?
It is really delicious, versatile, and full of great nutrition. Kale contains beta-carotene and the antioxidants lutein and zeaxanthin—which are associated with eye health—as well as potassium, vitamin A, vitamin C, fiber, iron, and calcium.
This recipe only has 220 calories and only takes 10 Minutes
Ingredients: Serves 1
1/2 bag Jen’s Noodles
100g white fish chopped
150 g kale massaged and chopped
1 ½ cups of chicken or vegie stock
¼ onion chopped
1 clove of garlic
2 tbsp lime juice
sprinkle cayenne pepper
salt & Pepper
Pop the fish, kale and onion in the steamer for about 5-7 until tender min on high
Rinse Jen’s Noodles and allow to drian
Pop the rest of the ingredients into a high speed blender,
I have a vita mix it blends and heats
Pour over Jens Noodles
Serve with Love and enjoy with awareness
2 large purple beets, washed and chopped
2 cloves garlic, peeled and smashed
½ cup pumpkin and sunflower seeds
½ walnut or brazil nuts
¼ cup fresh lemon juice
¼ cup olive oil
Salt to taste
1 cup finely grated Parmesan cheese
or vegan 1 tablespoon nutritional yeast
1. Turn on the music
2. Bring a medium pot of water to a boil. Add the beets. Boil until fork tender.
3. Drain the beets place in the bowl of a food processor.
Add the garlic, seeds,nuts, lemon juice and olive oil and pulse into smooth.
4.Add the cheese and continue pulsing until you have a relatively smooth thick spread.
5. Serve with love
That Beetroot is an excellent live tonic and Blood purifier?
Dr Oz quoted that Beetroot juice is one of the richest dietary sources of antioxidants and naturally occurring nitrates.
Nitrates are compounds which improve blood flow throughout the body – including the brain, heart, and muscles.
These natural nitrates increase a molecule in the blood vessels called nitric oxide, which helps open up the vessels and allows more oxygen flow as well as lower blood pressure.
Parsley and coriander are very powerful natural green plant foods for detoxing heavy metals out of your body.
Parsley is also known to be especially good for kidney cleansing and liver detoxification.
Coriander is known for its anti-inflammatory and detoxification power.
So whether you need to detoxify heavy metals from your body or just wish to use it as a preventative measure, 2 teaspoons a day is all you need to take. This pesto has now become a regular in my diet. Enjoy! Add this amazing pesto, to Jens Noodles salads, soups and meals.
Detox Pesto Recipe: Chelation Pesto
- 2 cloves garlic
- 1/3 cup Brazil nuts (selenium) (Activated is best)
- 1/3 cup sunflower seeds (cysteine)
- 1/3 cup pumpkin seeds (zinc, magnesium)
- 1- cup fresh coriander
- 1-cup parsley (vitamin A)
- 2/3 cup, cold press oils
- 3-4 tablespoons lemon juice (vitamin C)
- Big pinch of sea salt and or dulse flakes to flavor.
PS .You can almonds, cashews, or other nuts
If your nuts, seeds are not activated.
Soak the seeds and nuts overnight to release the enzyme exhibitors.
Pop the parsley, corriander and olive oil in a blender until chopped.
Add the garlic, nuts, and seeds, salt/dulse and lemon juice mix until the mixture is finely blended into a paste.
Store in dark glass jar. It freezes well also if need be.
Enjoy and add more Detoxification with Jen’s Noodles
The main active ingredient in Jen’s Konjac Noodles is glucomannan; it does not remain in the stomach upon eating to digest, which allows it to be effective in the absorption of cholesterol and bile acid, thus allowing it to inhibit the intestinal absorption of cholesterol and bile acid.
Since it cannot be absorbed with saliva due to pancreatic amylase hydrolysis digestion and absorption, gluconmannan is able to offer the following bodily benefits: lipid-lowering, blood pressure lowering, stomach cleansing abilities, through the active bowel function assists in speeding up the excretion of the body of harmful toxins, This will shorten the time that carcinogens stay in the intestines as well as preventing, and reducing the incidence of intestinal disease lesions, constipation alleviation and prevention of cancer.
Let me know what benefits you have ?
Raw Chocolate is my Hero of the superfoods
It is the weekend again and you know what that means, time to relax and unwind!
Because I am a chocolate lover, I had to find the research to reveal how this fun and amazing super food is actually healthy for you. I have add a yummy chocolate recipe for you to play with
So is there truly such a thing as “healthy chocolate?”
As it turns out, raw cacao, the real unprocessed cacao bean, is considered by David Wolfe and many other health food experts as the healthiest food in the world.
So what I found was that chocolate has a wide variety of benefits, is helpful in reducing the risk of both heart disease and diabetes, reduces cravings, burns fat, reduce LDL cholesterol and is a good source of antioxidants.
In fact, it has the highest concentration of antioxidants in any food known to man. As basis for comparison, it is 20 times more concentrated in antioxidants than 70% cocoa chocolate and about 15 times higher than green tea and red wine.
Unlike processed dark chocolate or the brown creamy chocolate, antioxidants are preserved in raw cacao.
Chocolate has been around for centuries and has seen a variety of uses. In its earliest use, at around 1100 B.C., the pulp of the cacao plant was ground up and used to sweeten a fermented beverage. As centuries passed, chocolate has grown in popularity throughout Mesoamerica.
The ancient Mayan’s referred to chocolate as ‘food of the gods’ … and used cacao extensively in religious ceremonies..with good reason. At one stage the Aztecs and Mayans used cacao as currency … so cacao is the literal example of how money grows on trees! Payment of taxes was done using cacao and a system of exchange was developed based on the delicacy.
So why is it so amazing?
The phytochemical analysis of cacao beans reveals that raw chocolate is perhaps the most chemically complex food on earth. There are compounds yet to be discovered in this most amazing of live super foods. Phytochemicals generally degrade during the cooking process, so the consumption of raw products should be chosen to optimise the benefits.
It is virtually the only food in the world that helps our brain produce more “feel-good hormones”.
It contains PEA(increases dopamine production), Tryptophan(increases serotonin production) and Anandamide(known as the “Bliss Chemical”- it’s usually released when we are in love or after physical exercise). Dopamine a neurotransmitter (that boosts motivation and pleasure)
MAO Inhibitors prevents the re-uptake of serotonin and dopamine
Coumarin (has appetite suppressant, blood thinner and anti-tumor properties) Theobromine (controversial but actually quite beneficial for humans) Asparaginase (an enzyme that has anti-leukemia properties)
Ergosterol (a precursor to vitamin D) Sitosterol (decreases LDL cholesterol) So really what that is saying is that consuming Raw Cacao makes us feel slightly amazing, slightly high and euphoric.
One of the many cool facts about chocolate is that it has the highest concentration of several key nutrients, including magnesium, chromium and iron of any food! Magnesium is the most deficient mineral in the average human.
The nutrient density of raw cacao benefits every function of the body. Including Vitamin A, B (1, 2, 3, 5 and 6) C, E, Copper, Calcium, Manganese, Zinc, Sulphur, Phosphorus, Omega 6 Fatty Acids, Saturated Fats, Amino Acids, Carbohydrates, Soluble Fibre and Enzymes(including catalase, lipase and amylase).
All of the compounds found in raw cacao benefits longevity in humans.
One of the world’s oldest human being to have ever lived (that was officially documented) was Jeanne Louise Calment of France. She lived to be 122 and many say that one of her secrets to longevity was her consumption of 2.5 pounds of bitter dark chocolate a week.
So take away the guilt I have a recipe for you to make the healthiest chocolate ever!
Basic Chocolate Recipe
Makes around 8 Chocolates
50g Raw Organic Cacao Butter
25 g raw organic Cacao Powder
1 TLB Coconut palm sugar
Then you can add the other super foods, like nuts, cacao nibs, any berries, chia, acai, Lucuma powder, activated buckwheat, coconut,fruit juice, ect
(10 minute recipe) No more chocolate cravings
Jens Super Choco Crunch
100g Raw Organic Cacao Butter
50g Raw Organic Cacao Powder
2 Tlb Palm Sugar
1 TLB of each Activated Buckwheat, shredded coconut, goji berries, chia seeds, pumpkin seeds, Pepitas Sunflower seeds, sesame seeds, ect, adds up to about a cup.
1-teaspoon vanilla extract
optional) I add a tsp of Lucuma (it addes extra antiaxidents and the taste of carmel)
- Turn on the music
- Pop on the kettle
- Allow the cacao butter to soften in the sun or grate it into smaller pieces
- pop it into the bowl with the sugar
- Place that bowl over another bowl of hot water (Ensure the no water goes inside the bowl) allow to melt slowly
- Once it has melted, add the cacao powder & stir in thoroughly with a fork or spoon.
- Stir in the seed mix and vanilla extract
- Pour into a tray and pop in the freezer or frigde until set
- Break it up an pop into an airtight container
- Eat mindfully
One of my mentors is David Wolfe. He has a masters degree in nutrition, a background in science and mechanical engineering. David “Avocado” Wolfe is considered one of the world’s top authorities on natural health, beauty nutrition, herbalism, chocolate and organic superfoods. Here he is talking on Ted about the benefits of Cacao.
Made with Jen’s Noodles For Extra Fibre
These are a great nutritional treat to have around.
They are gluten free and sugar free if you use Xyliltol.
1-Bag of Jens Noodle Angel Hair
1 cup almond meal
1-cup seeds and nuts
½ nut butter (any kind)
1-cup dates, sultanas, goji or inca berries
1-teaspoon vanilla essences
1 teaspoon of cinnamon
½ cup honey, maple syrup or xylitol
- Turn on the Music
- Heat the oven to about 180
- Oil a baking tray, I use organic Ghee
- Prepare Jens Noodles as per instructions
- Put the noodles, vanilla and honey into a food processor and blend
- Add the eggs and blend for about 3 seconds
- Allow them to sit for about 10-15 min
- In a bowl add all the other ingredients together
- Mix well and add the noodle mixture
- Pop the mixture onto the tray and cook 25 mins
I like them crunchy so I like them really browned.
I have a free recipe book on my website www.jensnoodles.com
And how to get started
Part of my journey to reclaim my health, I kept a Nutritional Journal. I often noticed after eating raw nuts that they upset my stomach slightly, I would also get really tired. I love my nuts and seeds so I started looking at ways I could include them without these effects. Through my studies I came across the book Nourishing Traditions According to Sally Fallon, co-founder of the Weston A. Price Foundation and author of Nourishing Traditions, “our ancestors and virtually all pre-industrialized people only ate grains that were soaked or fermented.” If you do not have a copy of her cookbook Crab a copy here, it is a great resource of information and is an essential cookbook for traditional cooking.
So I started soaking and dehydrating my nuts and seeds, I found to my delight, that I could eat them with no negative effects. I also discovered that they tasted fresher and they had a much yummier flavor.
So why is soaking them is better for us?
Soaking nuts, grains, seeds, and legumes
Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. Nature’s defense mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds.
Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.
What are Enzyme inhibitors?
There are digestive enzymes and metabolic enzymes. Digestive enzymes help break down food. Metabolic enzymes help every biological process the body does. Enzyme inhibitors will clog, warp or denature an active site of an enzyme. They may also bind to the enzyme, which will prevent the intended molecule from binding. “Once again, the habits of traditional peoples should serve as a guide. They understood instinctively that nuts are best soaked or partially sprouted before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess.”
What are Phytates?
“All grains contain phytic acid in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.”
I would like to introduce you to the concept of why you should soak you nuts and how to do it.
Why soak nuts, grains and seeds?
- To remove or reduce phytic acid.
- To remove or reduce tannins
- To neutralize the enzyme inhibitors.
- To encourage the production of beneficial enzymes.
- To increase the amounts of vitamins, especially B vitamins.
- To break down gluten and make digestion easier.
- To make the proteins more readily available for absorption.
- To prevent mineral deficiencies and bone loss.
- To help neutralize toxins in the colon and keep the colon clean.
- To prevent many health diseases and conditions.
“Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.”
What can be used to soak nuts, grains and seeds?
I have found many references to soaking nuts, grains, and seeds in water, salt water, or a warm water mixture with something acidic like yogurt, whey or lemon juice. It seems within 7 to 24 hours the enzyme inhibitors are neutralized and the anti-nutrients are broken down regardless of the method you choose. There is evidence that the process works when you see sprouting begin.
How long does the soaking process take?
“As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.” “Flour products should be soaked at room temperature for at least twelve hours but better results may be obtained with a twenty-four hour soaking.”
Are the nuts, grains and seeds used wet?
I have enjoyed almonds wet. If you choose to try consuming anything in the soaked state, make little batches and store them in the refrigerator. Usually everything that is soaked is dried in a dehydrator or oven on the lowest possible setting for 24 – 48 hours to remove all moisture.
Basic Recipes we have used Salt.
- 4 cups almonds, 1-tablespoon sea salt, filtered water (enough to cover nuts) Soak overnight or a minimum of 7 hours, Dehydrate for 12-24 hours or until crisp In my experience almonds take longer than the other nuts, for me around 15 hours. You really need to make sure they are very dry otherwise you will notice them going mouldy very quickly.
- 4 cups raw cashews, 1-tablespoon sea salt, filtered water (enough to cover nuts) Soak 3-6 hours. Be careful with cashews – they can go slimy if left too long so keep an eye on them. Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)
Pecans & Walnuts
- 4 cups raw pecans or walnuts, 2-teaspoon sea salt, filtered water (enough to cover nuts)Soak overnight or a minimum of 7 hours, Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)
Pine Nuts & Hazelnuts
- 4 cups pine nuts or hazelnuts, 1 tablespoon sea salt, filtered water (enough to cover nuts)Soak overnight or a minimum of 7 hours. Dehydrate for 12-24 hours or until crisp (do not use temperature above 150°F)
- 4 cups pumpkin seeds, 2 tablespoon sea salt, filtered water (enough to cover pumpkin seeds)Soak overnight or a minimum of 7 hours. Dehydrate for 12 hours or overnight (do not use temperature above 150°F)
Let me know your favorite recipes.
Written by Delicia Beaty and Sharon Foutch Source (pdf): wss.nourishingconnections.org
The Yummiest Pesto EVER! (It has Warning Label)
Raw Kale Pesto with Jens Noodles
- 1 pkt 250g Jens Noodles Angel Hair
- ¼- ½ cup chopped walnuts (activated and organic is best)
- ½ teaspoons Himalayan salt
- 1 bunch of kale, stems removed, (organic is best)
- 1 clove garlic
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Ground black pepper and cayenne pepper to taste
Why Kale? OMG where do I start ? It is well-known that leafy green vegetables are extremely nutritious and jam-packed with a wide array of vitamins. Energetically speaking, leafy greens contain a high concentration of chlorophyll, the “life-blood” of our planet…and Kale is the king of them! It’s never surprising to see studies on diet and disease that say “vegetables—especially green leafy vegetables—are associated with a lower risk of…” as they have a high concentration of Vitamins A, C and K, folate, potassium, magnesium, iron, lutein and phytochemicals. Phytochemicals are components of fruits or vegetables that may help to prevent disease, and perhaps even help to treat some disorders. Kale goes a step further and is also an incredible source of calcium, folic acid, vitamin B6, manganese, and potassium. For a green, Kale is unusually high in fiber and in many ways is a true superfood, and certainly one of the most nutritious foods known to man!
Why Activated Walnuts ?
Activated nuts are Soaked Raw Nuts: Submerge them in filtered water for about eight hours then rinse them thoroughly before eating them, Benefits include increased enzyme activity, greater absorption of the food’s nutrients by the body and increased digestibility helps to increase the protein content, removes harmful tannic acids.. helps makes the nuts softer, more buttery nut.
Walnuts are packed with tryptophan, an amino acid your body needs to create the feel-great chemical serotonin; they are one of the best source of protein. They are rich in Fiber, B Vitamins, magnesium and antioxidants like vitamin E. Particularly, they are a rich source of phytochemical substances like melatonin, Ellagic acid, carotenoids etc. They have positive health effects against cancer, aging, inflammation and different neurological disorders. They are also rich in protein, vitamins, minerals and healthy fiber. These vital nutrients help to reduce the risk of heart disease and other neurological disorders.
- Turn on the music
- Wash the kale and soak, about 5 minutes.
- Prepare Jen’s Noodles, Rinse and allow them to dry.
- In a blender or food processor, add garlic, walnuts and
- Add the squeezed and drained kale.
- Whiz until well combined, pour in oil in a steady stream, and pulse until combined.
- Add salt, lemon, pulse, have a taste.
- Then add the cheese and peppers, another quick pulse, have another taste.
- Spoon about 1-2 tablespoon of kale pesto over Jens Noodles mix well.
- Serve with love and eat with awareness.
Do you want something that is quick to make,”10 minutes” taste yummy and is packed with nutritional goodies?
This is one of my favorite recipes, it is very easy to make and everyone loves it.
I made it this week for the ladies at ABBBC Sunshine Coast, it was a huge hit.
Ingredients for 2
1 x 250g Jens Noodles ½ onion sliced ½ red capsicum ½ green capsicum
¼ cup Sesame Seeds
½ bunch kale, thinly shredded 1 tbsp Coconut Oil
½ tbsp Coconut Aminos, Tamari or brags aminos
A few sprinkles of Chinese Five Spice
How a look at why you want to add these nutritional foods.
Why Sesame seeds? These tiny little seeds are high in protein, fiber, vitamin B-complex, magnesium, calcium, iron, copper, zinc and manganese. Sesame are also especially high in mono-unsaturated fatty acid, oleic acid.
Why Kale? Kale is delicious, versatile, and incredibly nutritious. Kale contains beta-carotene and the antioxidants lutein and zeaxanthin—which are associated with eye health—as well as potassium, vitamin A, vitamin C, fiber, iron, and calcium. Plus, you get 2 grams of protein in a serving.
Why capsicum? Capsicum increases the metabolism, it is an important source of vitamin A and vitamin C, more vitamin than an orange. These two vitamins are powerful antioxidants.
Why Coconut amino? Coconut Amino Sauce is a deliciously healthy alternative to Soy Sauce, with 30% less Sodium and 17 important naturally occurring Amino Acids.
- Turn on the music.
- Prepare Jen noodles as the packet directions, and allow them to drain
- Heat up a non stick pan, dry roast the sesame seeds until light brown, then set them aside.
- In the hot non-stick pan, pop in the noodles, dry fry until most of the water evaporates, just a few minutes, add the coconut amino and the five spices, then set them aside.
(I don’t always do this, I found for this recipe it gives them a pleasant taste.)
- Add the coconut oil to the pan and sauté the onions.
- Pop the noodles back into the pan.
- Then add the shredded kale and capsicums.
- With your tongs, toss for a few minutes so that they blend evenly until the kale has softened, usually 4-5 minutes.
- Add roasted sesame seeds turn off the heat and stir them in.
- Serve with love and eat with awareness.
I add Chicken to mine in the photo, you can add any other protein that you desire.
You should aim to get 30 to 50 grams of fiber into your diet every day. The type of fiber you choose is important, too. Most people think that bran is the best type of fiber to eat. But bran (wheat fiber) is mostly insoluble and doesn’t get digested. Think of it as more of a scouring pad for your intestines. That’s good for getting you regular, but it just can’t help your health the way that soluble fiber can.
Dietary fiber, or sometimes roughage and ruffage is the indigestible portion of food derived from plants. Fiber is an essential nutrient needed by the human body. Some of the benefits of fiber include the aiding of digestion and elimination of waste in the body, as well as helping control caloric intake.
There are two main components:
Soluble fiber dissolves in water. It is readily fermented in the colon into gases and physiologically active by products, and can be prebiotic and/or viscous. Soluble fibers tend to slow the movement of food through the system.
Insoluble fiber does not dissolve in water. It can be metabolically inert and provide bulking or prebiotic, metabolically fermenting in the large intestine. Bulking fibers absorb water as they move through the digestive system. Insoluble fibers tend to accelerate the movement of food through the system.
10 Tips For Increasing Fiber in Your Diet
By Dr Mark Hyman
1. Get the flax. Get a coffee grinder just for flax seeds, grind 1/2 cup at a time, and keep it in a tightly sealed glass jar in the fridge or freezer. Sprinkle it on salads, grains, or vegetable dishes or mix it in a little unsweetened applesauce.
2. Add Chia seeds to your salads, great to make gravy and sauces.
3. Load up on legumes. Beans beat out everything else for fiber content!
4. Bulk up on vegetables. With low levels of calories and high levels of antioxidants and protective phytochemical, these excellent fiber sources should be heaped on your plate daily.
5. Go with the grain. Whole grains like brown rice or quinoa are rich in fiber, too.
6. Eat more fruit. Include a few servings of low-sugar fruits to your diet daily (berries are the highest in fibre and other protective phytochemical).
7. Go nuts. Include a few handfuls of almonds, walnuts, pecans, or hazelnuts to your diet every day.
8. Start slowly. Switching abruptly to a high-fiber diet can cause gas and bloating. Increase your fiber intake slowly till you get up to 50 grams a day.
9. Consider a good fiber supplement. If you’re have trouble getting your fill of fiber, choose a supplement that contains both soluble and insoluble fiber and no sweeteners or additives.
10. Choose GM. By now, you know that my favorite kind is glucomannan (GM), or konjac which is what is in Jens noodles.
Benefits of Jen’s Noodles
Everybody loves noodles. The problem, however, is that most noodles are loaded with quickly digested, high-calorie carbohydrates that spike your blood sugar, that race toward your stomach and hips, where they take up residence and plan their retirement. Most noodles have harmful wheat and gluten in them; Jen’s Noodles offer a healthy option for those who crave the noodle experience.
No Calories. Jen’s noodles are starch-free noodles, they are visually translucent and calorie invisible. They have very low calories, the “Chicago Tribune” reports. A one-cup serving of traditional spaghetti noodles sends 221 calories your way, even before you add them with any sauces or flavors. As a bonus, the absence starch that makes Jen’s Noodles diabetic-friendly. Japanese Women Eat To Stay Thin. Featured on ABC News.
Gluten Free. Jen’s noodles excludes the protein gluten, found in grains such as wheat, barley and rye. A 100% gluten-free lifestyle is considered absolutely necessary for people with gluten intolerance, also known as Celiac Disease, because they suffer an immune reaction every time they eat foods containing gluten; there are those pasta-lovers who have gluten or wheat intolerance can eat Jen’s Noodles to their hearts’ content.
High Fiber. Jen’s Noodles are low on calories, but generous with fiber. The fiber in Jen’s noodles, called glucomamman, GM, is water-soluble. It controls blood sugar and lowers your triglycerides and bad cholesterol, the Body Ecology website notes. The fiber scrubs your intestinal tract, aids digestion and assists with weight loss.
Prebotic GM fiber functions as a prebiotic, encouraging Lactobacillus bifidus growth in the lower intestine, according to the Konjac Foods website.
Increases Satiety. Jen;s Noodles enhance your sense of fullness. You can eat less and feel sated. They prolong digestion and reduce food cravings so you are less likely to feel the need to raid the pantry for a post-dinner snack. Plus, it pushes more calories out through your colon, rather than letting them be absorbed. It also lowers the energy density of the food you eat. In other words, it bulks up food in your gut — creating a lower calorie content per weight of food you eat.
High in Alkaline. According to a Japanese Researcher, Dr. Kotaro Nishizaki, when measured up to all of the foods on the pH Value chart, the konjac powder indicated to be the 2nd highest in alkaline value(Alkalinityon the whole foods chart. The food with the highest alkalinity on the chart is Seaweed Wakame.
Slows down insulin. By slowing the rate of food absorption from the gut to the bloodstream, Jens noodles reduces the amount of insulin produced after a meal, which also controls your appetite.
Flexibility and Ease. Because they lack their own flavor, Jen’s Noodles absorb the essence of whatever sauces and ingredients accompany it, making it the perfect pasta for fragrant and spicy dishes as well as your mild-mannered cheese topping. Jen;s Noodles don’t need to be cooked. All you have to do is take them out of the bag and heat them (ready in 60 seconds)with your spices and flavoring foods. Jen’s Noodles can remain packaged on your shelf for as long as one year.
As you can see, fiber has big benefits for your health –can also help your health in other ways. In addition to weight reduction, the super fiber has been studied for its effects on constipation, serum cholesterol, blood glucose, blood pressure,and insulin resistance syndrome.
Savory Mince Fettuccine
Ingredients/ serves 2
1 bag of Jen’s Noodles Fettuccine
200 grams beef minced
½ red capsicum
8 cherry tomatoes
1 tablespoon of pesto
1 garlic glove
½ tablespoon ginger
½ teaspoon chilli powder
½ teaspoon cumin ground
½ tablespoon tomato paste
1 tablespoon Parmesan cheese (optional )
1 tablespoon olive oil
- Turn on the music
- Rinse Jen’s Noodles as packet instructions
- Pop the ginger, garlic into a food processor and blend till fine
- Add the capsicum, onion and tomatoes, mushrooms and pulse a few times
- Heat a non stick pan; then add the oil to cover
- Add in the onion, capsicum, garlic and tomatoes,Simmer for 1 min
- Add beef mince and cook for about 5 minutes – until brown
- Stir in the cumin, chilli powder, tomatoes paste and pesto
- Turn off the heat and add Jen’s Noodles and mix well,Sprinkle with the cheese on top
- Serve with love and enjoy with awareness
The amazing thing about pesto is that each ingredient, well maybe not the cheese, has amazing health benefits. I have a great Italian friend Paula who makes the best Pesto, she has shared her secret recipes with me
I have added some variations below.
This is a healthy meal is full of great fats, super fiber, proteins, and is loaded with anti oxidants.
Basil is a very effective anti-inflammatory herb with extraordinary healing benefits that work for arthritis, allergies, and inflammatory bowel conditions, to name a just a few. Basil is also an excellent source of beta carotene, a powerful antioxidant that prevents free radical damage. Free radical damage is the primary cause of heart disease, cancer, and many other serious health conditions, as well as aging. Because of its dark green colour, it is an excellent source of vitamin K, calcium and magnesium, which is good for the bones. It is also a great source of iron, manganese, vitamin C and potassium. Pine nuts have the highest concentration of oleic acid. That’s a monounsaturated fat that aids the liver in eliminating harmful triglycerides from our body. That helps protect our heart. The garlic also offers antioxidant protection and can lower blood pressure. Extra virgin olive oil contains vitamin E and has natural antioxidants to help fight cancers and heart disease. The high level of oleic acid helps to protect the heart as well as the stomach.
These noodles are really easy to prepare. They are ready to eat, pre-cooked noodles that don’t require any cooking. Simply rinse and enjoy! Jen’s Noodles absorb the flavours of any soup, stir fry, sauce or dish you wish to add them to. They are smooth, not “chewy” like many other brands of shiritaki noodles. You can taste the difference.
Jen’s Noodles are available in boxes of 10 packages – enough for 20 servings. And each serving has ONLY 6 calories!
Whether you’re on a low calorie, low carb, low GI, low fat, sugar free, soy free, dairy free, wheat free, gluten free, Vegan or Vegetarian or detox diet – or you just want something quick and easy to prepare — Jen’s Noodles are the perfect choice.
Raw Pesto Chicken Fettuccine
Ingredients Feeds 2
- 1 pkt Jens Noodles Fettuccine
- 200 Grams chicken breast sliced
- 2 cups fresh basil,
- 1/2 cup extra-virgin olive oil
- 1/4 cup Parmesan Cheese
- 1/4 cup, pine nuts
- 1 medium/large clove garlic
- 2 tablespoons fresh- lemon juice
- sea salt, ground black pepper to taste
- 1 pinch cayenne pepper
- Prepare Jen noodles by opening the packet and pop them into a colander and rince them under hot water and allow the to drain.
- Heat up the nonstick fry pan medium heat, add some oil, pop in the sliced Chicken and cook turn occasionally for 5 minutes.
- To make the pesto, pop in a blender or food processor, the basil, olive oil, Parmesan Cheese, pine nuts, garlic, lemon juice, salt, pepper, and blend until smooth. Be careful not to over blend.
- Add the 2 Tablespoons of pesto sauce to the chicken and add Jen’s “noodles” and toss gently but thoroughly.
- Sprinkle with some extra Parmesan cheese .
There are many other healthy varieties, these are a few favorites.
Variation 1 Raw Pesto with coriander. Follow the basic recipe, but replace the basil with coriander. Variation 2 Raw Pesto with rocket. Follow the basic recipe, but replace the basil with rocket. Variation 3 Raw Pesto with with spinach or 1/2 spinach and 1/2 Basil . Follow the basic recipe, but replace 1/2 the basil with spinach. Variation 4 Raw Pesto with Walnuts . Follow the basic recipe, but replace the pine nuts with raw walnuts. Variation 5 Raw Pesto with Macadamia. Follow the basic recipe, but replace the pine nuts with raw macadamia nuts.
If you have a recipe with these delicious noodles -email me it to me for a FREE packet