My Inspiration for Abundance of Vegetables

I enjoy food and being creative with it. I am NOT a cooking professional. I do it for fun and love sharing my joy for it.

I started my focus on eating an abundance of vegetables in mid 2019 after a recommendation by my doctor, who is a Naturopathic physician.

I had an alarming cholesterol rate over 200 points. My Dr. recommended that I eat an abundance of vegetables with a little bit of protein, avoid processed foods, gluten, dairy and alcohol. I didn't completely follow the rules, but I did make a conscious effort to increase my vegetable intake. A month later, my cholesterol was normal.

I have taken the following hands-on cooking classes:

• Farmer's Market & Cooking with Nivea - Santurce, Puerto Rico
• Tostones
• Adobo chicken and beans
• Cucumber, avocado, tomato salad
• Candied papaya with goat cheese
• House of Taste Cooking School - Bangkok, Thailand
• Pad thai with shrimp
• Thai chicken salad
• Green coconut curry with chicken
• Mango with sticky rice
• Culinary Institute of the Pacific - Honolulu, Hawaii (Seed to Table course)
• Kale smoothie
• Pesto with pasta and grilled chicken
• Salad with pears, cheese and toasted walnuts

So much fun! I love!

Update - December 2019: My cholesterol is elevated again. 😐👊  Perhaps this is due to all the holiday gorging and drinking, etc.  I need to try harder, I know.

Update - February 2020: My cholesterol is back to normal.  I have been taking a red rice yeast supplement.

IG: @abundanceofvegetables