What’s the deal with mason jars anyway?
WELL, the biggest reason is that plastic is awful! Doesn’t matter if it is “BPA Free” or not. Plastic is plastic and it is made out of dangerous toxins. Those chemicals leash into whatever you are storing and can have potentially detrimental health effects. So the hero of the story is the mason jar. Made out of glass, the lid becomes air tight, your liquid or food will not leak, and it’s made out of glass! Your food and health is safe with the mason jar.
And fill it with delicious vegetables and salad makings!
Salad Ingredients (from bottom to top):
- Spaghetti squash (cook at 350 for about 30 minutes)
- Ground beef (cooked with garlic & onions )
- Sliced Rainbow Carrots
- Top with 2 tbsp of hemp oil.
Why did I choose these ingredients?
- Cucumbers: high water content, refreshing and crisp, a great addition along savory, rich fillings.
- Spaghetti Squash: high in complex carbohydrates, good for energy.
- Ground beef: high in protein- the building blocks of life. Protein is essential for energy, brain health, muscle, skin, blood, DNA, mood, etc etc. Beef is also high in iron and b12, necessary for blood building.
- Carrots: high in beta carotene; essential for skin health
- Arugula: I’m a big fan of arugula for numerous reasons. It’s high in silicon, a beautifying mineral. But also it keeps for a longer time in the fridge while staying fresh and crispy.
- Hemp oil: high in omega 3 & 6 fatty acids. Essential for bringing down inflammation, and providing sustenance for the brain.
Essentially you can add whatever layers you like but these are some of my favorites.
I am a Certified Holistic Nutritionist, CHN™ and have a transcript in Iridology from the Canadian Institute of Iridology. I achieved my diploma with honors in holistic nutrition at the Canadian School of Natural Nutrition in Calgary, Alberta. My vast knowledge of supplementation has been acquired from working in naturopathic clinics, health food stores and ongoing education through webinars, books and podcasts. It is important to me to have up to date information on the newest nutritional research and popular diets. I have also completed my 200hr yoga teacher training in Brazil in 2013 with Define Yoga.