Rejuv Medical Aesthetic Clinic
3301 45th Street South
Fargo, ND 58104
Phone: (701) 356-SKIN (7546)
Monday through Thursday: 9 a.m.–9 p.m.
Friday: 9 a.m.–5 p.m.
Saturday: 9 a.m.–4 p.m.

Carbs… Good or Bad?

I really want to write a book called “High Carbohydrate Diet for Weight Loss” but I fear it would be professional suicide. Carbs get a bad rap but that doesn’t mean they are actually bad for you or

Charmaine English, Body and Wellness Director at Rejuv and Award-Winning Author

bad for weight loss. Consider this menu: oatmeal with bananas and walnuts for breakfast, black bean with sweet potato and rice burrito for lunch, and quinoa stuffed portobello mushrooms for dinner. Add up the carbohydrates even in small portions of the above menu and it would far exceed the low carb diet world recommendations by HUNDREDS of carbohydrates. Yet, imagine eating like that every day for 5 days. Assuming you’re not diabetic, would you gain or lose weight?

A diet high that includes squash, sweet potatoes, yams, carrots, pineapple, watermelon, papayas, mangos, beans, lentils, and all the other “high carbohydrate” whole foods should be included in a healthy whole food plant-based diet—you know, the one that reverses heart disease and actually works for weight loss. Of course, those are not all the foods you would eat, but they are not excluded. So enjoy your colorful squash soup, my friends, eat your bananas, and if you want a baked potato to go ahead and indulge. There are many other foods that cause more harm than the ones that grow in the ground.

 

Easy Squash Soup- 10 min prep, 45 min cook

2-3 Carrots
2-3 Sweet Potatoes
3-4 cloves garlic
1 yellow onion
1T Cumin
2t turmeric
Olive oil
6 C Vegetable Stock
Add parsley and green pepitas on top for garnish

 

Instructions

Easy Squash Soup

Preheat oven to 350

In a large pot that can be used both in the oven and on the stove, cut carrots, sweet potatoes, and onion into large chunks. Drizzle with olive oil, sprinkle spices over the top and roast in the oven for 30 min.

After 30 min in the oven, place the pot over medium-high heat on the stove and add in vegetable stock. Bring to a simmer, cook until the carrots and potatoes are tender.

Carefully ladle all the chunky contents into the blender with enough hot broth to blend. Blend on low until a creamy consistency. Transfer soup back into the pot with the remaining both and stir together until smooth.

Garnish with green pepitas.

 

Charmaine English

Body and Wellness Director at Rejuv, Published Author and Kindle Best Seller

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