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Thursday, 31 March 2011

Quick Vegetarian Paella

Quick Vegetarian Paella

This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.
Yield: 5 servings (serving size: about 2 cups)


  • 2  tablespoons  extravirgin olive oil
  • 2  cups  chopped onion
  • 2  cups  (1-inch) chopped green bell pepper
  • 1  cup  sliced cremini mushrooms
  • 2  garlic cloves, minced
  • 3  cups  uncooked quick-cooking brown rice
  • 2  cups  fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
  • 1  cup  water
  • 1  teaspoon  saffron threads, crushed, or ground turmeric
  • 1/2  teaspoon  dried thyme
  • 2  cups  chopped tomato
  • 1  cup  frozen green peas
  • 1/2  cup  pimiento-stuffed olives, chopped
  • 2  tablespoons  chopped fresh flat-leaf parsley
  • 1/4  teaspoon  freshly ground black pepper
  • 1  (14-ounce) can artichoke hearts, drained and coarsely chopped
  • Chopped fresh flat-leaf parsley (optional)


Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.

Nutritional Information

350 (23% from fat)
8.9g (sat 1g,mono 5.1g,poly 0.9g)
Nava Atlas, Cooking Light, APRIL 2005

Cobb Salad Pizza Menu

Add quick-cooking chicken cutlets and refrigerated pizza dough to a mix of fresh vegetables for a light and lovely superfast meal.
Total: 40 minutes
Yield: 4 servings (serving size: 2 pieces)

IngredientsCobb Salad Pizza

  • 1  (11-ounce) can refrigerated thin-crust pizza dough
  • Cooking spray
  • 1/4  cup  (1 ounce) crumbled blue cheese, divided
  • 1  tablespoon  extra-virgin olive oil
  • 1  tablespoon  white wine vinegar
  • 1/2  teaspoon  Dijon mustard
  • 1/4  teaspoon  black pepper, divided
  • 2  slices applewood-smoked bacon
  • 8  ounces  skinless, boneless chicken breast cutlets
  • 1/2  cup  quartered cherry tomatoes
  • 2  tablespoons  chopped red onion
  • 2  cups  lightly packed mixed baby greens
  • 1/2  cup  diced peeled avocado


1. Preheat oven to 425°.
2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
3. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.

Nutritional Information

13.9g (sat 3.1g,mono 7.1g,poly 2.4g)
Kathryn Conrad, Cooking Light, AUGUST 2010


Nutrient-rich foods

Learn to balance your food budget with nutrient-rich foods.

Focusing solely on fat and calories has gotten us nowhere in terms of improving nutritional status in the U.S., and so we find ourselves at a crossroad for how to think about healthy eating. For decades, nutrition advice has focused on the foods people should not eat, but this approach does not seem to be working. Americans are not only overweight but also undernourished in key nutrients like calcium, fiber, Vitamin E, magnesium, and potassium. It appears that we are consuming more calories than we need, but not enough nutrient-rich foods to help us achieve better health.

Cutting calories is common nutrition advice, but that advice also needs to include tips on getting the most nutrients from those calories. The calories you choose give you the nutrients you need. But remember, you don't eat nutrients, you eat food. To eat the nutrient-rich way, consider all of the nutrients and minerals in a food or beverage. Look at how many beneficial nutrients it contains, such as vitamins, minerals, protein, and fiber.

The nutrient-rich foods approach is a positive, realistic way to think about eating: it shifts the focus from foods to avoid to foods you can enjoy. These foods are familiar and easy to find so that healthy eating isn't difficult or stressful. Plus, these are foods that can both nourish your body and give you pleasure.

The following food groups are sources of nutrients that many people are missing (or not getting enough from in their diet) including calcium, fiber, magnesium, potassium, and vitamins A, C, and E. Bite for bite, these nutrient-rich foods have the most nutritional bang for your buck.
By: Holley Johnson Grainger, M.S., R.D., MyRecipes
Aug, 2009

Eggplant and Goat Cheese Sandwiches

By Maureen Callahan, MS, RD

A leaf of lettuce and a thin slice or two of tomato is a start, but it’s barely half a serving of veggies. So load on more veggies like sliced cucumbers, sprouts, spinach, and roasted red peppers. Aim for at least 1/2 a cup of veggies or add a side salad. Or opt to make a meat-free sandwich like these Eggplant and Goat Cheese Sandwiches. We start with roasted eggplant, sweet red peppers, and peppery arugula as a hearty base. You could add any variety of veggies from here.

Transform sandwich night with this hearty veggie-laden stacker. You can peel the eggplant, but the sandwiches are prettier with the deep-purple skin intact.
Prep Time: 40 minutes
Yield: 2 servings (serving size: 1 sandwich)


  • 8  (1/2-inch-thick) eggplant slices
  • 2  teaspoons  olive oil, divided
  • 1  large red bell pepper
  • 4  (1-ounce) slices ciabatta bread
  • 2  tablespoons  refrigerated pesto
  • 1  cup  baby arugula
  • 1/8  teaspoon  freshly ground black pepper
  • 1/4  cup  (2 ounces) soft goat cheese


1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.

Nutritional Information

20.4g (sat 6.4g,mono 11.6g,poly 1.4g)
Maureen Callahan, Cooking Light, OCTOBER 2009



Photo: Randy Mayor

Monkfish & prawn casserole

Monkfish & prawn casserole

A fish casserole that is delicious served with rice.
373 kcals
8 g fat
per serving

Serves: 4


Metric Ingredients
  • 25g butter
  • 1 large onion, chopped
  • 1 tablespoon tomato puree
  • 300ml white wine
  • 450g tomatoes, quartered
  • Basil leaves to garnish
  • 6 sticks celery, chopped
  • 450g button mushrooms
  • 2 tablespoons plain flour
  • 675g monkfish, cut into 5cm cubes
  • 350g peeled prawns, fresh or defrosted if frozen

Cooking Instructions / Comments:

  1. Preheat the oven to 180°C, 350°F, gas mark 4. Melt the butter in a large pan or flameproof casserole, add the celery and onion and cook slowly until beginning to brown. Add the mushrooms and cook for 2-3 minutes.
  2. Then add the tomato puree and flour, stir well and cook for another minute before adding the wine.
  3. Boil for a further minute and add the monkfish. Transfer to a casserole, if necessary, bake for 10 minutes.
  4. Add the tomatoes with the prawns freshly ground black pepper to taste. Return the dish to the oven for a further 15 minutes.
  5. Garnish with basil before serving

Tropical pork & pepper medley

Tropical pork & pepper medley

A deliciously sweet way to enjoy pork.
351 kcals
4.1 g fat
per serving

Serves: 4


Metric Ingredients
  • 445g pork shoulder, diced
  • 1 tablespoon olive oil
  • 1 x 432g tin pineapple cubes
  • 250g easy cook rice
  • 2 teaspoons chilli powder.
  • 1 onion, finely sliced
  • 500g pack frozen mixed peppers
  • 1/2 x 28g pack fresh coriander

Cooking Instructions / Comments:

  1. Place diced pork shoulder in a bowl  and add 2 teaspoons chilli powder. Toss together to coat the pork.
  2. Heat 1 tablespoon olive oil in a large frying pan over a medium heat.  Add 1 onion, peeled and finely sliced, and fry until soft. Add the pork and cook until it begins to brown. 
  3. Drain pineapple cubes, reserving the pineapple juice. Pour the juice into the pan with the pork, stir, and simmer for around 10 minutes.
  4. Add the frozen mixed peppers and the pineapple cubes and continue to cook for another 5–10 minutes until the pork is cooked through and the sauce has thickened slightly. 
  5. Prepare the rice, following pack instructions. Garnish the pork with fresh coriander, finely chopped, and serve with  the rice on the side


A classic Mediterranean dish which uses classic paella ingredients with pasta.
Serves 4
449 kcals
7.4 g fat
per serving


Metric Ingredients
  • 1 tablespoon olive oil
  • 1 green pepper, deseeded and sliced
  • 1 clove garlic, crushed
  • 2 x 284ml tubs of fresh fish stock
  • 250g macaroni or any small pasta shapes
  • 1 onion, finely chopped
  • 1 red pepper, desseded and sliced
  • 3 tomatoes, finely diced
  • 5 or 6 strands of saffron, soaked in a little hot water
  • 750g seafood cocktail

Cooking Instructions / Comments:

  1. Heat the olive oil in a heavy based frying pan or paella pan. Add the onions and peppers and stir fry for 8-10 minutes.
  2. Add the garlic and tomatoes to the pan and cook for a further 3-4 minutes. Pour in the fish stock and saffron and bring to the boil.
  3. Spoon in the macaroni and seafood cocktail & stir gently. Simmer for 15 - 20 minutes allowing all the stock to be absorbed adding more water if necessary.
  4. Allow to stand for 5 minutes before serving.
  5. Garnish with lemon wedges and finely chopped fresh parsley or coriander

Wednesday, 30 March 2011

Ancient Grain Stuffed Red Bell Peppers

Serves 4

Impressive, yet simple with whole grains and arame, a mild sea vegetable. Feel free to add more herbs or top with toasted sesame seeds.


1/2 cup uncooked quinoa, rinsed
1/4 cup uncooked amaranth (or more quinoa)
1 cup frozen edamame, thawed
1 cup loosely packed (about 12 grams) dry arame seaweed, soaked in cold water for 15 minutes, drained well
6 green onions, thinly sliced
3 carrots, grated
1/3 cup roughly chopped fresh cilantro, dill or parsley
2 tablespoons brown rice vinegar
4 red bell peppers, tops removed and reserved, then cored and seeded


Preheat oven to 350°F. Put grains and 1 1/2 cups water into a medium pot and bring to a boil. Reduce to medium-low; cover and simmer until liquid is gone and grains are tender, about 15 minutes. Let rest 5 minutes; fluff with a fork and transfer to a large bowl. Toss in edamame, arame, onions, carrots, cilantro and vinegar. Stuff peppers with mixture and arrange in a baking dish; pour 1/4 cup water into dish. Place tops on peppers, cover with foil and bake 30 minutes. Uncover and bake until tender, 20 to 30 minutes more.


Heath Starts Here Program
Per serving: 320 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 110mg sodium, 48g total carbohydrate (14g dietary fiber, 11g sugar), 20g protein
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Friday, 25 March 2011

How Do Toxins Make You Fat?

By: Sharyl Calhoun
An estimated 81% of Americans are overweight. Of that number, 31% are considered obese. We eat too much, we eat the wrong kinds of food, we don't exercise enough, and we get stressed out with daily life. You knew that.
But did you know this? Studies have found that toxins (a synonym for poisons) are making us fat...keeping us fat...and setting us up for life-threatening diseases?


I enjoy cheeseburgers on the grill, milkshakes, queso and chips, brats smothered in sauerkraut--I really hadn't given any thought to the fact that whatever the farmers feed their livestock must come directly into my digestive system. So when the farmers fatten the cows and pigs with hormones to get them to market quicker, they are passing along the same fat hormones to me. When the livestock are given huge amounts of steroids and antibiotics to keep them "healthy", I am ingesting those steroids and antibiotics. What does that do to my body?

I could simply become a vegetarian. We are told to eat more fruits and vegetables because they have so many vitamins, nutrients, and fiber which our bodies need. Toxins, in the form of 70+ pesticides, insecticides, and herbicides, are used to grow these beautiful, flawless fruits and vegetables. They appear healthful and inviting in the grocery aisle. You wash that apple, of course, before taking a bite. But research shows that toxins have usually penetrated right through to the very heart of the fruit. Your safest bet is to eat organic foods. They are more expensive and harder to find.

We are told to drink bottled water--reversed osmosis, filtered, but definitely not water straight from the tap. Tap water is full of harmful chemicals and heavy metals, parasites and bacteria. But now we are being informed that even bathing and swimming invites those same toxins into our bodies---right through our skin. I read one book that named chlorine as a toxin, then turned around and suggested we add chlorine to our bath water to cleanse the toxins from our skin. There's a better way. Just keep reading.

There are toxins in the air we breathe...from cigarette smoke, BBQ grills, automobile exhaust, fireplaces. One in eight women will develop breast cancer--these poisons are likely the culprit, as they have been linked to the breakdown of a gene that protects women against breast cancer.

In my clean little rural town, I go for a walk and breathe fresh air--so I think. But there's often a whiff of ammonia as farmers treat their fields, and I realize that the same breeze will be blowing samples of their pesticides, herbicides, insecticides my way. I also smell hot plastic in the air from a small factory across town. Sometimes the "clean, country air" is so full of the toxins that I get a major headache and my allergies act up. Yet, our air somehow passes emissions tests. So do we stay inside our tightly closed, air conditioned homes and never breathe the air beyond? That's no answer! I have grandkids to visit...a beyond the walls of my home.

Cosmetics, deodorant, and everyday household cleaning supplies contain toxins in the form of chemicals and harmful metals. Wearing certain earrings, bracelets, and necklaces can add to your body's toxicity. Those are probably easier problems to contend with.

Have I mentioned drinking alcohol, smoking, and prescription medicines? The list of toxins goes on and on.


Chemicals and toxins are making us fat. Toxins are keeping us from losing weight. How is that possible? Our liver's job is to break down toxins and get rid of them before they can cause problems. But in this day and age, that amazing organ cannot keep up with the excess of toxins entering our body.

Doctors are now telling us that our body's natural response is to create more fat cells to wrap around each toxin molecule, effectively hiding it. So within each "love handle" of fat, my body is harboring numerous enemies. As long as I choose not to recognize their presence, these toxic enemies will continue to build up an army, settle in for the long haul, and I will pay a high price in the form of diabetes, heart disease, cancer, or any number of other degenerative diseases.


Weight loss will help the majority of Americans to become healthier. With more nutritional eating habits and adequate exercise, your body has a chance to win the battle against toxins. By cleansing your internal body, you can help to unclog your organs, eliminate the toxins, and give your system a chance to function better than it has for years.

Cleansing can be accomplished many ways. Personally, I can't stand the thought of drinking beet juice or vinegar all day, like some people suggest. Isagenix Cleanse for Life puts all the good nutrients and cleansing enzymes into a supplement drink that simply tastes like juice--the Tropical Paradise cleanse combines the natural flavors of orange, mango and passion fruit. Or you can choose Natural Berry flavor.

You can do an amazingly fast 9-Day Cleanse Program or a slower 30-Day Cleanse Program, if you are wanting to lose weight. Otherwise, check out the Maintenance Health & Wellness Program and consider cleansing your body of harmful toxins at least four times per year.

Take care of your internal body--your quality of life depends on it!

Try out Forever's 9 days detox followed by a 30 day weight management programme for a lceaner and a healthier you. All products from Forever Living are all organically grown, stabilized Aloe Vera and 100% pure with no chemicals. Website

The Truth Behind Fat Free Food - Do Not Be Tempted By The Ads

By: Ziv Haparnas

Fat free food has become a phenomenon. Everywhere you go signs yell "fat free" as if to suggest that the food you are going to eat is healthier and less fattening. Many of us assume that fat free food is actually not fattening at all. A sad result of the "fat free" craze is people putting those extra pounds without realizing why.

The word fat has many meanings. Two of them are fat in the food we eat and fat that we put on our bodies as a result of eating too much bad nutrition and not enough exercise. It is unfortunate that the word fat is used to describe these two totally different meanings. Because the same word carries those meanings many of us tempt to believe that as a result of eating fat free food we will not gain fat on our bodies.

The truth is that eating fat does not necessarily mean that this fat will be put on our bodies as extra pounds. Fat has more calories per gram than many other ingredients. Eating a lot of fat means consuming much more energy than our body needs and extra energy means the body turning this energy into layers fat reserves. It is really the energy in the fat and not the fat itself that is fattening.

So don't think that just by avoiding fat you will avoid getting fat - that is just not true. Fat free food is less tasty than food with fat. Many times in order to compensate for the lost of taste food companies add sugar and other ingredients to their products. Processed sugar is a very low quality source of energy. In fact the body can only use that energy for a very short time after it was consumed. Since most of us are not going to jog right after consuming sugar the body will have nothing to do with that extra energy but convert it to fat.

Sugar turns into fat in our body. Many people do not realize that or just ignore that fact. Consuming fat free food that is rich in sugar is not different than consuming food with a lot of fat or just consuming a lot fat and calories. The body is an amazing machine and it is very efficient. Energy that can not be used or is not needed is reserved for the future and the way in which the body reserves energy is by building extra layers of fat. So when we eat fatty food we actually just consume too much energy - the reason we gain weight is not because we eat fat that sticks to out body but because that fat has too much energy and the excess energy is converted to layers of fat by our body. And when we eat fat free food that is rich in sugar our body will again have excess energy that can not be used and that will be converted to layers of fat too.

To conclude it is important to understand that fat free does not mean healthy or non fattening food. Always check the nutrition facts of the food you consume to determine that you are not consuming too many calories or too much sugar. It is better to have some fat in your food and less sugar than too much sugar and no fat at all. As always the best diet is one that preaches for moderation in the quantity of food and in its nutrition. Make sure your calories are consumed from nutritious ingredients and not from just sugar and fat.

Your Body Talks Only Truth - Believe it and Lose Fat Quickly

By: Elroy EdisonYour body has the capacity to talk truth only. It will show the right signs always as if God has given it the truth serum when He made it. If it wants to convey to you that you need to take care of it, it will show in many ways like getting fat, etc. So you should act immediately to signs like body fat and lose fat quickly.

To lose fat quickly, your approach should have both the diet and exercises regimens in it. While your diet regimen will give you the maximum results in your aim, the importance of the exercises regimen can not be underestimated. Exercises help you by improving your blood circulation so that the required nourishment is carried to all parts of your body. It is also proved that due to increased blood circulation, the body produces certain chemicals that can easily flush out the toxins of your body. Toxins of your body mostly remain in the fat cells and once they are flushed out, you can easily attack the fat cells with your attempts and lose fat quickly.

Your exercises regimen must consist of cardio as well as weight-training exercises. You should do your weight training exercises first in your exercises sessions, followed by the cardio exercises. Cardio exercises are capable of burning your calories very effectively and weight-training exercises build your muscles. Muscles should always have sufficient calories to maintain themselves and hence they will keep on drawing calories from the foods you eat and if they are not sufficient, they will utilize the calories stored in your fat and hence you will lose your fat quickly. Surprisingly, muscles keep burning calories continuously whether you are sleeping or doing your exercises.

Hence, your exercises regimen must be given importance and should never be missed. If you feel fatigued due to the length of your exercises sessions, you can devise ways innovatively to make them interesting. You can schedule them during your favorite program on the television or when your lovable music is played so that your mind will dwell on the program or music and forget the fatigue involved in your sessions. You can also shorten the sessions and have them done several times during the day instead of having one lengthy session that may induce boredom. You also have hundreds of exercises and hence you can try various types to make your exercises sessions as enjoyable as possible.

Exercises also improve your metabolism and hence your calories are burned more efficiently. Diseases like heart problems, diabetes and blood pressure will not even dare to attack you if you do your exercises. Especially, yogic exercises and cardio exercises keep these ailments at bay. Yogic exercises are said to keep your stress and tension under control. These yogic exercises are ably aided by deep breathing and meditation in controlling these ailments.
Stress and tension cause fat gains because according to psychologists, you tend to overeat when you have bouts of stress and anxiety attacks. You want to derive strength mentally by eating like that. But if you learn to manage your stress and anxiety, such tendencies to overeat can easily be overcome. Exercises, in general, keep your anxiety levels within limits.

If you are stressed out in your office also, it is better to stop working and have a stroll in the nearby park. This will do a world of good not only for controlling your stress but for giving a good exercise to your body. Exercises will give you the maximum effect if you do them in the wee hours of the day on an empty stomach. Since there will not be any calories to draw from, your body will draw calories from the fat and hence you can lose fat quickly. Additionally, you get the benefit of breathing fresh, unpolluted air in the early morning hours. The unpolluted ozone that is present during such hours bestows immense benefits to your health.

If you have a good diet plan along with your exercises regimen, you can definitely lose fat quickly and lead a healthy life.


Tuesday, 22 March 2011

Whole Wheat Pasta with Mushrooms, White Beans and Arugula


Serves 4 to 6

The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.


1 pound cremini mushrooms, stems removed, rinsed and quartered
2 cups low-sodium vegetable broth, divided
3 large garlic cloves, chopped
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 (15-ounce) can no-salt-added white beans (1 1/2 cups), drained and rinsed
12 ounces whole wheat pasta
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)


Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.

Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.

Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.


Heath Starts Here Program
Per serving (about 13oz/369g-wt.): 370 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 70g total carbohydrate (11g dietary fiber, 7g sugar), 15g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

White Bean and Spinach Salad

Serves 4 to 6

With so few ingredients, this salad is surprisingly substantial thanks to the protein and fiber of the beans and big flavors from red onion and a bold Dijon dressing. This is an excellent cold side salad for grilled meals or sandwiches.


3 cups cooked no-salt-added cannellini beans (from 2 (15-ounce) cans beans, drained and rinsed)
1 small red onion, quartered and thinly sliced
4 cups tightly packed fresh spinach leaves (about 1/4 pound), tough stems removed
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons apple cider vinegar
1 teaspoon Italian seasoning


In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans.

In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use.


Heath Starts Here Program
Per serving (about 6oz/168g-wt.): 170 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 32g total carbohydrate (12g dietary fiber, 1g sugar), 10g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service

Friday, 18 March 2011


At a glance
  • Promotes healthy blood pressure levels               
  • Proprietary fruit blend adds antioxidant power
  • Boosts nitric oxide production
L-Arginine is an amino acid that’s so potent, scientists refer to it as the ‘Miracle Molecule.’ This is because our bodies convert L-Arginine into nitric oxide, a molecule that helps blood vessels relax and open wide for greater blood flow. Greater blood flow supports many important functions in our body:
  • Healthy blood pressure levels
  • Overall cardiovascular health
  • Immune function
  • Muscle growth
  • Bone & tissue growth & repair
  • Male sexual function
  • Fat and glucose metabolism
  • Anti-aging hormone production and more
With so many health benefits, ARGI+ provides all the power of L-Arginine, plus:
  • Pomegranate – well-known for its strong antioxidant properties
  • Red Wine Extract – to help maintain healthy cholesterol levels
  • Grape Skin and Berry extracts for cardiovascular and immune system health
Together, these ingredients create a new generation of supplement – one that supports better health throughout your entire body. Just a scoop of ARGI+ mixed with water or your favourite aloe drink helps provide a performance boost to every part of you. Add optimal health to your family’s diet with the power of L-Arginine!

Formula Ingredients
Vitamin C (as ascorbic acid) 80mg
Vitamin D3 (as cholecalciferol) 5mcg
Vitamin K2 (as menaquinone) 75mcg
Vitamin B6 (as pyridoxine hydrochloride) 1.4mg
Vitamin B12 (as cyanocobalamin) 2.5mg
Folate (as folic acid) 200mcg
L-Argine 5mg
Proprietary Forever Fruit Blend* 220mg
*Includes: grape skin extract, pomegranate extract, red wine extract, elderberry juice powder, raspberry juice powder, morello cherry juice powder, blackberry juice powder, blackcurrant juice powder and blueberry juice powder.

Other Ingredients
Citric acid, natural mixed berry flavour, xylitol, d-ribose, and sucralose.

300g (10.6oz).

Suggested Use
One scoop of ARGI+ mixed well with 8oz of water or Aloe Vera Gel, once daily.
Note: if you have a heart condition, are pregnant or taking other medication, consult your doctor before using this product.



Vegetarian / Vegan Product Information

The following products do not contain animal-derived ingredients:
 (Contains ingredients produced by honeybees, but otherwise no other animal derived ingredients)
Aloe Berry Nectar
Aloe Blossom Herbal Tea
Aloe Vera Gel
FAB Forever Active Boost
Forever Aloe Bits N’ Peaches
Forever Aloe2Go
Forever Pomesteen Power
Fields of Greens *
Forever Absorbent-C *
Forever B12 Plus
Forever Calcium
Forever Echinacea Supreme
Forever Gin-Chia *
Forever Ginkgo Plus
Forever Kids
Forever Lean
Forever Lycium Plus Tablets
Forever Multi-Maca
Forever Nature’s 18
Forever Nature-Min
Forever Vision
Personal Care
25TH Edition Cologne Spray For Men
25TH Edition Perfume Spray For Women
Aloe Bath Gelee
Aloe Ever-Shield Deodorant
Aloe First *
Aloe Lips *
Aloe Liquid Soap
Aloe Sunscreen
Aloe Sunscreen Spray
Aloe-Jojoba Conditioning Rinse
Aloe-Jojoba Shampoo
Avocado Face & Body Soap
Forever Aloe Pro-Set
Forever Aloe Styling Gel
Forever Bright Toothgel *
Relaxation Bath Salts
Relaxation Massage Lotion
Relaxation Shower Gel
Aloe Activator
Aloe Sunless Tanning Lotion
Aloe Vera Gelly
Forever Aloe Scrub
Forever Alpha-E Factor
Sonya Aloe Deep-Cleansing Exfoliator
Sonya Aloe Eye Makeup Remover
Sonya Aloe Mineral Makeup
Sonya Aloe Nourishing Serum
Sonya Aloe Purifying Cleanser
Sonya Brow Fix
Sonya Lip Gloss (190)
Sonya Translucent Pressed Powder
Aloe Veterinary Formula
Forever Aloe MPD
Beehive Products
Forever Bee Honey *
Forever Bee Pollen *
Forever Bee Propolis *
Forever Royal Jelly *

© Forever Living Products (UK) Limited   2011


We cannot depend solely on doctors and medicines to keep ourselves healthy, and in any case, prevention is much better than cure. Good health starts with good nutrition. Wise consumers watch what they eat, knowing that they can’t simply rely on their taste buds to say what is best. While modern farming methods may have increased the variety of foods on the supermarket shelves, there’s no guarantee that the quality of the food has improved. Intensive methods deplete the natural mineral content of the land, leading to the use of synthetic fertilisers in an attempt to compensate.

It’s no surprise then that more and more people are turning to nutritional supplements to ensure that they are getting sufficient quantities of vital nutrients that can make such a difference to the quality of their health. The nutritional supplements manufactured by Forever are made from the finest ingredients, grown or collected from the best sources and produced with the most advanced technology. Each product retains its original nutritional value, encouraging both good health and providing peace of mind.