Let's Cook! Fruit Skewers

Great tasting fruit can be had any time if year now. We are coming in to the best time of year for it!

Saw this recipe on All Recipes and wanted to share it for those easy and healthy desserts or snacks. They look pretty and fun to eat.

    Have FUN! And remember to sprinkle a little lemon juice on the bananas and apples so they don't turn brown as fast. 

Hugs,

Beth 💋

Going Green, #1

🎶 Momma said, Momma said... 🎶

There are times we just don't eat the way we should. Meals get skipped. We imbibe in the "wrong" foods. Vacation foods got the better of us. There was a party and the cake looked so good. You hate eating anything green. You dislike foods that are good for you. 

All excuses. All can be valid. None help your digestion or well-being. So what do you do? There's always doing that "juicing thing". But you need to get an expensive machine and that's not always in the cards. Macrobiotic diet can help and that takes real discipline. Or try Going Green with Arbonne! 

http://youtu.be/uxWSaJ4RZrk 

Mom always said to eat your veggies. Greens Balance makes this easy with its spectrum of proprietary color blends of whole fruit and vegetable powders — delivering antioxidants, phytonutrients and fiber you need to have a more balanced, healthier diet every day. Mom would be so happy. | Key Ingredients: Arbonne proprietary fruit and vegetable blends of greens, reds, blues and yellows | 30 servings/30-day supply. 

Http://BethCohen.arbonne.com

Skin-Conditioned: Why You Need It

Winter is basically over. The cold, the road salts splashed up and wear and tear is horrid. So you take your car, which is valuable, to the car wash, get the body buffed and waxed and ready for the punishing sunshine (hoping it reappears!). So that takes care of your baby, your precious possession. 

What about the largest organ of your body? The covering of your closed end system that holds it all together for you? The harsh cold and icy air of Winter can do some damage to your outer layers! Realistically, how many of us ladies religiously shave our legs that are covered by boots, tights or leggings? Now is the time for shorter skirts, platform peep-toe wedges and, thankfully, no stockings or pantyhose! What is it we find? Dry, flaky skin, devoid of moisture. Yearning for a drink of healthy nutrients. 

So here's the thing. I have never liked glopping on a ounces upon ounces of moisturizer. I feel like a slippery eel.  Not a good thing. Even my arms feel dry to the touch. 

Now is the time to nourish your thirsty skin with lots of nutrients. Arbonne Intelligence Genius Booster Serum for Body  , $68, is packed with anti-ageing and hydrating ingredients with omega-3, 6, 7 and 9 fatty acids. Great for getting your limbs super radiant! Use it alone or with our Shea Butter Body Lotion. 

Contact me to get product at up to 80% off. 

ArbonneBeth59@gmail.com

Website: http://BethCohen.arbonne.com  

                                               

Let's Cook! Bawdy Boston Baked Beans

• Ever wonder why Boston baked beans are called “Boston” baked beans? It’s the molasses. Boston has been tied to molasses since colonial days, when the city was a trade center for rum from the Caribbean. Molasses is used for rum production and is a by-product of sugar refining and was easily available to the colonists. And then there’s the Boston Molasses Disaster of 1919, when a huge tank of molasses exploded and sent a sea of the gooey stuff flooding the streets of the North End. I lived in the North End of Boston in the early 80s and at the time you could still pick up a faint scent of molasses on a hot summer day.

  Now to the baked beans. Boston baked beans are by definition, slowly cooked. According to Shirley Corriher in CookWise (great book, btw), either sugar or calcium will make beans hard, even after long hours of cooking. Molasses contains both sugar and calcium, which is why adding molasses to a pot of beans will enable you to cook the beans for what seems like forever, without the beans getting mushy. But it also means that if you cook the beans in molasses to get that wonderful flavor, you have to cook them a good long time.

  Although traditionally cooked in an oven, Boston baked beans lend themselves perfectly to slow cookers, which is the method we prefer here.

  
  
  Cook time: 8 hours
• Yield: Serves 5-6 as a main dish 

• 1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or Great Northern beans (can also use kidney beans)
• 1/3 cup molasses
• 1/3 cup brown sugar
• 3-4 Tbsp Dijon mustard
• 1/8 teaspoon ground cloves
• 3 cups hot water
• 1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
• 1 medium onion, (1 1/2 cups) chopped

Method

1 Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.

2 Mix the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water.

 
 

3 Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

4 Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed. Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.

Let's Cook!

I have always been interested in cooking! My great-grandfather emigrated from Russia at the turn of the century. He was a baker in the city of Kiev. He brought his craft across Europe along with his wife and five children, landing in Philadelphia, PA. They settled and after several years he helped to form the Baker's Union. 

Most of my great Aunts were good cooks. My grandmother, the second oldest daughter, was not only a wonderful cook but also a fabulous baker. My mom learned from her and so did I. My fondest memories were sitting at the table, reading the recipe out loud and helping with each step! 

A lot of recipes were never written down, just passed along from mother to daughter. In our family households, there was an empty yarhtzeit (commemoration of a death) glass used as a measuring cup. Yes ma'am! It was usually 8 ounces and you eyed the amount. Close enough! This leads to the way my mom and most notably, my grandmother, cooked. To this day use a bissel (little bit) of this and that. Whether Chili or chicken Soup I still  shetteryne .  (To cook without a recipe.  Add a little of this, 

a little of that, a little of something else, without measuring.)

The only times I had a recipe become a flop, is when ingredients were left off of the list. 

Well, I will try out some new recipes, take photos and hope for a good review!

Next blog: Bawdy Baked Beans (crockpot)

0ver 50? Dieting is Different!

If you’re someone who’s beyond the age of 50 who is looking to lose some body fat, you might start to wonder if there should be a difference in the approach you use versus the approach of someone who is younger. 
After all, your body is different now than when you were in your twenties, so it only stands to reason that you may need to use a different type of diet. 
So what differences should someone over 50 take note of? What alternations will best help you see success?
Let’s go over the main things that you should know so that you can get right on track to progress. 

Alterations To Your Calorie Intake 
The very first thing that you will likely want to do is use a slightly lower calorie intake at this point in your life. Now, there is the common saying that the metabolism naturally slows with age. While this is true, it’s not for the reason many people believe. 
The primary reason why your metabolism will decrease as you get older is because you’re losing lean muscle tissue. If you’re someone who has been active for the last 20 years, then you likely don’t need to use a reduced calorie intake as you will have more lean muscle tissue. 
If you haven’t been exercising though, then a slightly lower calorie diet is in order. Try starting at around 10 or 11 calories per pound of body weight. 
At this point in your life you may not be quite as physically active overall either as you were when you were younger, so that will also factor into your total daily calorie burn. 
Accounting For Nutritional Deficiencies 
Another adjustment that you should make is accounting for nutritional deficiencies. Those who are older will want to really make sure that they are taking in enough calcium, iron, and B vitamins. 
This will help ensure that they maintain strong bones and high energy levels. In addition to that, make sure that you’re taking in a very high quantity of fresh fruits and vegetables daily on whatever diet you choose as these will help to protect against some of the common diseases that can develop as the years go on. 
Adding Extra Protein 
Finally, the last thing that you should adjust on your diet protocol is your protein intake. Many older individuals are not getting enough protein total, so it’s important that you bump up your intake. 
Additionally, since you aren’t quite as active as you were when you were younger, having more protein in the diet will help to further safeguard against lean muscle tissue loss, so will help to keep your metabolism higher long term. 
Remember to add plenty of low fat dairy sources of protein in particular such as Greek yogurt, skim milk, and low-fat cottage cheese as these are both high in protein and high in calcium, so will really help you along your way. 
So there you have everything that you need to know about dieting past 50. While the general approach should still be quite similar, making these few additional changes would be well worth your while. 

I can help! Arbonne has fabulous products to get you started and I will help with support and info! Contact me for more information and we will track our progress together. The three sets above are already discounted and I can show you how to get even more discounts. 

www.contactbeth.myarbonne.com

215-659-5325

Email: arbonnebeth59@gmail.com

Home Office | Episode 2

See how to Pamper yourself and be stress-free! Arbonne helps!
Send me an email, ContactBeth@myarbonne.com and I will assist you get what is needed.

Hugs!
Beth