Curried Vegetables with Lentils.

I enjoy making East Indian food.
This recipe is one of my favorites,
it is a dry curry.

2 tsp coconut oil
1/2 tsp. mustard seeds
pinch of asafetida (hing)
1 Tbl green chili, minced, bell pepper
(If you like a hot curry, use a jalapeno)
1 small cauliflower, cut into fine florets
1/4-1/2 tsp. sea salt
1 tsp. coriander powder
1/8 tsp turmeric
1 Tbl water
1 1/2 cups frozen petite peas
3 Tbl. coconut, finely grated
2 Tbl. fresh cilantro, finely chopped
Juice of 1/2 small lime/

In a large saucepan with lid, heat oil. Add mustard seeds, asafetida, and green chili or bell pepper. Add cauliflower. Cover and dry-steam over very low heat, adding sea salt, coriander, and turmeric as vegetables cook. Stir frequently. Add water if vegetables begin to stick. Cook 5-10 minutes, stirring frequently until cauliflower is tender. Add peas, mix well and cook for 3-4 minutes longer. Stir in coconut, cilantro, and lime juice. Mix well and heat gently for a few minutes. Serves 3-4

Flax seeds are tiny but mighty!
Though not a grain, they have a similar vitamin and mineral profile to grains.
The amount of fiber, antioxidants and and Omega-3 fatty acids in flax seeds, leave grains in the dust!
Flax seed is low in carbohydrates. The combination of healthy fats and high fiber make it a great food for weight loss and maintenance.
Flax seed is high in most of the B vitamins.

Glyco-lyph is a formula which combines adrenal, pituitary, and parotid glandular support with vitamins, minerals and nutrients all working together which help to contribute to blood sugar maintaining a condition of equilibrium or stability. Chromium has an important role in the Basic Function of Glucose Tolerance Factor. GTF facilitates the transport of glucose across cell membranes, enabling cells to use the glucose for energy production. The B vitamins are all involved in the aspect of glucose metabolism.