Hungry For Change -Escaping The Diet Trap Forever!

Sponsored by Baskets by Jean Kelsey

Are We Looking For Answers In The Wrong Place?

Everywhere you go in America, there are ads for weight loss products, fitness clubs, workout videos and weight loss programs that push the healthy idea of losing weight to be thin. These products and services have been around for more than two decades and yet we are now being faced with an “obesity epidemic”? Could it be that the true answer is what is in the food we buy and how it is produced?

Hungry For Change combines the expertise of top medical doctors and nutritionists with proven strategies to prevent and reverse disease, and more than 100 recipes to lose weight simply by adding better food to your diet and avoiding harmful ones.

James Colquhoun and Laurentine Ten Bosch are Nutritional Consultants turned filmmakers. Motivated by an illness in their own family the duo set off to make ‘Food Matters’ and now ‘Hungry For Change’. James and Laurentine offer a wide variety of easy to make recipes and guidance as far as:

•  How to navigate your supermarket -what to buy and what to avoid
•  The real truth behind “DIET”, “SUGAR-FREE” and “FAT-FREE” products
•  How to overcome food addictions and cravings
•  Why fad diets don’t work
•  What food additives to avoid and how to read labels
•  The most effective detox and cleansing strategies
•  How to eat for beauty (clear eyes, glowing skin and healthy hair)
•  The facts behind the damaging effects of sugar

 

The Interview

Tune in to this segment of The Organic View Radio Show, as host, June Stoyer is joined by  James Colquhoun and Laurentine Ten Bosch to discuss how you can make the changes you need to eat better and be healthier! Click here to listen to the interview!

 Sunshine in a Glass (Jason Vale)

Ingredients:

(Serves 1)

• 3 carrots
• 2 apples (preferably Gala)
• 1 celery stalk, leaves removed
• ½ zucchini
• ¼ cucumber
• ½ lemon, peeled
• 3 broccoli florets
• Small handful of fresh mint leaves

Directions: Juice all of the ingredients, then serve.

From the book, HUNGRY FOR CHANGE, reprinted with permission of HarperOne.

 Ruby Grapefruit, Avocado, and Fennel Salad (FOOD MATTERS)

Ingredients

(Serves 2 OR 3)

• 2 ruby (pink) grapefruits
• 2 avocados, sliced
• 1 large or 2 small fennel bulbs, thinly sliced
• Small handful of fresh mint leaves, torn into pieces
• 2 tablespoons extra-virgin
• olive oil or macadamia nut oil
• 1 tablespoon lime juice
• Unrefined sea salt
• Freshly ground black pepper

Directions:

1. Slice the thick peel and pith from the top and bottom of the grapefruit. Thinly slice downward on all sides of the grapefruit to remove all peel and white pith and expose the grapefruit’s ruby flesh. Cut segments from the flesh. Then squeeze all residual juice from the remaining core into a separate bowl. To the grapefruit segments, add the avocado, fennel, and mint.
2. In a glass jar or a separate bowl, shake or whisk together the olive oil, lime juice, 1 tablespoon of the remaining grapefruit juice, and a generous pinch each of salt and pepper. Pour the dressing over the salad mixture and toss gently.

 

From the book, HUNGRY FOR CHANGE, reprinted with permission of HarperOne.