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All Natural Detox Solutions - Andsworld Blog

Water the key to Detox

  • 3 Ugly Truths About Toothpaste

    Toothpaste—we use it every day, but how much do we really know about it? We put it on our toothbrush each morning because it’s supposed to clean our teeth, freshen out breath, and protect our teeth from things like gingivitis. But perhaps we’ve been putting it on our toothbrush too long without thinking about what we’re putting in our mouth. How can something we’ve used almost our entire lives have escaped our attention? Luckily, dentists have started to speak out about the potentially harmful ingredients in toothpaste. Before you pick up that tube again, learn some of the ugly truths about toothpaste.

    Toothbrush Continue reading

  • Roasted Vegetables


    1½ cups onions, cut into large pieces
    2 cups carrots, cut into ½” pieces
    6 oz. baby turnips, peeled and cut into ¼” wedges
    6 oz. beets, cut into ¼” wedges
    1 tbsp. olive oil
    Sea salt and freshly ground black pepper to taste
    10 sprigs fresh thyme
    1 tsp. lemon zest
    2 tbsp. apple cider
    2 tbsp. Italian parsley


    Preheat oven to 450°. Place vegetables into large bowl and toss with olive oil, salt, pepper, thyme, lemon zest, and apple cider. Spread vegetables in single layer on baking sheet. Roast until tender, approx. 30 minutes, turning occasionally. Transfer vegetables to large serving dish. Sprinkle with parsley and serve.

    Tip: You can substitute one of the above with any of your favorite root vegetables, such parsnips or leeks.

  • White Bean and Spinach Soup


    ¼ cup extra-virgin olive oil
    1 large onion
    1 cup cherry tomatoes (halved)
    ½ cup celery, finely chopped
    ½ cup carrots, finely chopped
    ¼ cup garlic, diced
    2 tsp. dried oregano
    ½ tsp. freshly ground black pepper
    Two 15-oz. cans low-sodium chicken broth
    Two 15-oz. cans cannellini beans (rinsed)
    2 cup fresh baby spinach (rinsed)
    ½ cup freshly shredded parmesan cheese


    Heat oil in Dutch oven over medium heat. Add onion, tomatoes, celery, carrots, garlic, oregano and pepper. Cook, stirring often, until the vegetables begin to soften and the onion is translucent (about 10 minutes). Add broth and bring to a simmer. Continue to cook, stirring often, until the vegetables are tender. Stir in beans and spinach; cook until spinach is tender, approx. 5 minutes. Serve with a sprinkle of parmesan cheese.

  • Apple Spice Pork Tenderloin


    1 oz. low-sodium teriyaki sauce
    1 tsp. freshly grated ginger
    1 tsp. freshly ground black pepper
    3 cloves garlic, diced
    4 oz. fresh apple juice
    1 navel orange (sliced, peel left on)
    2 lb. pork tenderloin

    To prepare marinade, mix teriyaki sauce, ginger, pepper and garlic. Add pork tenderloin. Refrigerate and marinate at least 6 hours, preferably overnight. Place tenderloin in crock pot and add apple juice. Place orange slices on top of tenderloin. Cook on low for 6 to 7

  • Crock Pot Turkey Meatloaf

    1 cup crimini mushrooms
    1 large yellow onion, diced
    2 cloves garlic, minced
    1½ lbs. ground turkey
    ½ cup dry bread crumbs
    2 tbsp. flat leaf parsley
    ¼ cup fresh basil, chopped
    1 tsp. dried oregano
    1 tsp. salt
    Freshly ground black pepper
    1 cup no-salt tomato sauce
    Cooking spray

    Sauté mushrooms, onion and garlic in a small pan. In a medium bowl, combine mushroom mixture with turkey, bread crumbs and remaining ingredients. Coat crock pot with cooking spray. Shape ground turkey mixture into loaf and place in crock pot. Cook on low until an instant-read thermometer inserted in the center of the loaf registers at least 180° F. (Cooking time: approximately 7 to 9 hours).

  • Salmon and Brown Rice

    ½ cup short-grain brown rice
    1 tsp. butter
    ¼ cup fresh pineapple, chopped and drained
    ¼ cup fresh basil leaves, cut into thin strips
    Wet Rub:
    1 tsp. soy sauce
    ½ tsp. honey
    ½ tsp. fresh ginger, grated
    ½ tsp. crushed red pepper
    ½ tsp. black strap molasses
    1 tbsp. olive oil
    2 tbsp. toasted sesame oil
    1 tsp. freshly ground black pepper
    Pinch of salt
    Two 3-oz. wild salmon fillets
    1 tbsp. olive oil
    ¼ cup chives, finely chopped

    Preheat oven to 375°. Add rice to 1 cup boiling water; reduce to simmer. Cover and cook approximately 20-30 minutes or until all water is absorbed and rice is tender. Remove from heat; gently stir in butter, pineapple and basil. Cover and set aside. In a small bowl, combine all wet rub ingredients except black pepper. Wash salmon and pat dry. Glaze top of fish liberally with wet rub; dust with black pepper. Heat olive oil in medium skillet on medium-high heat. Place salmon, skin side down, in skillet and cook approximately 3-4 minutes or until skin turns crisp. Place skillet in preheated oven for 6-8 minutes or to desired doneness. Serve rice and salmon on a plate; garnish with chives.

    Tip: Salmon is a great way to get your Omega-3 fatty acids, and it’s delicious too!

  • 10 Foods That Fight Adult Acne (and Foods that Trigger Breakouts)

    According to the American Academy of Dermatology, half of all women suffer from adult acne. Beyond that, almost all of us struggle through the occasional pimple flare-up now and then. We all want clear, blemish-free skin. Find out what’s causing those painful breakouts, and how your diet can actually help make it better.

    Woman eating red grapes Continue reading

  • Gilled Chicken Caesar Salad

    3 tbsp. lemon juice
    2 tsp. Dijon mustard
    3 anchovies,, coarsely chopped
    1 small clove garlic, coarsely chopped
    2 tbsp. extra virgin olive oil
    ¼ cup grated parmesan cheese
    ½ tsp. freshly ground black pepper
    7 cups chopped romaine hearts
    1 lb. boneless, skinless chicken breasts, roasted and sliced
    1 cup croutons (preferably whole-grain)
    1 whole lemon, cut into wedges

    To prepare the dressing, blend lemon juice, mustard, anchovies, and garlic in a food processor until smooth. Gradually add olive oil and process until creamy. Add cheese and pepper; pulse until combined. For the salad, combine romaine, chicken and croutons in a large bowl. Add dressing and toss well. Serve and garnish with lemon wedges.

    Extra Tip: To make your own whole-grain croutons, cut fresh whole-grain bread into cubes (about 1 cup) and place in a bowl. Add 1 tbsp. olive oil and a pinch each of sea salt, fresh-ground pepper and garlic powder. Toss well. Pour onto a baking sheet and toast at 350° until crispy (approximately 10-20 minutes), turning occasionally.

  • Classic turkey Wrap with a side salad

    2 slices whole-grain bread
    1 tsp. regular mustard or Dijon
    6 thin slices of turkey
    1 cup mixed greens
    1/2 cup carrots
    1/2 cup grape tomatoes
    2 Tbsp. raisins
    2 Tbsp. vinaigrette
    1 whole wheat tortilla
    1/2 avocado, chopped
    2 1/2 oz. turkey
    1 cup spinach

    Choose bread with fewer than 100 calories a slice. Spread mustard on
    bread and top with turkey. Serve with side salad of greens, carrots,
    grape tomatoes, raisins, and vinaigrette.

    3 cups Romaine lettuce, shredded
    1/2 cup tomatoes, diced
    1/2 cup green peppers, diced
    3/4 cup canned black beans, rinsed and drained
    4 tbsp salsa
    1 ounce tortilla chips, crushed (about 12)
    2 tbsp shredded low-fat cheddar cheese

    Toss lettuce, tomatoes, peppers and beans with salsa. Top with chips and cheeseWrap turkey, avocado and spinach in tortilla. Serve nectarine on side.

  • Fresh & Spicy Grilled Fish Tacos


    1 tsp. extra virgin olive oil
    1 small sweet onion, chopped
    2 cloves garlic, crushed
    Sea salt and freshly ground pepper to taste
    1 cup low-sodium chicken broth
    2 large tomatoes, diced
    ½ tsp. ground cumin
    ½ tsp. chipotle chili powder
    1½ lbs. Grilled white, flaky fish (such as grouper or halibut)
    Juice of 1 lime
    12 corn tortillas

    Heat oil in large skillet over medium heat. Sauté onion and garlic until tender and lightly browned.Season with salt and pepper. Add chicken broth and tomato; season with cumin and chili powder. Bring to a boil and reduce heat to low. Add fish and sprinkle with lime juice. Cook 15-20 minutes, or until fish flakes easily with a fork. Wrap in warm corn tortillas and serve.

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