A Quote by Cynthia Erivo

I'm a very, very healthy eater, so it's proteins, greens, proteins, and more greens - and lots of water. — © Cynthia Erivo
I'm a very, very healthy eater, so it's proteins, greens, proteins, and more greens - and lots of water.
I eat lots of mustard greens and collard greens. My mother cooks all the traditional southern food.
Proteins are constantly being degraded. Therefore, simultaneous production of proteins is required.
I do eat what I want. I love meat - I'm Cuban: I grew up eating meat, platanos, and arroz con pollo. I don't believe in starving yourself, but sometimes I do cleanses and diets to prepare for a role. I choose a lot of greens, proteins, and fats, and I like to be really active.
I'm a very, very healthy eater. I eat lots of fish, lots of vegetables, lots of fruit. I don't eat junk food.
No vegetarian has been able to achieve a single Nobel prize. It is a clear-cut condemnation of vegetarianism. Why do all the Nobel prizes go to non-vegetarians? - because vegetarian food does not contain those proteins which create intelligence. And unless we provide those proteins, intelligence cannot grow. The body is a very delicate phenomenon and it needs a very well balanced diet.
I enjoy Augusta. I enjoy its challenges. There's no other golf course like this anywhere. Its greens and its challenges on and around the greens are just super, super tough. So the greens are fun to play in sort of a morbid way.
I enjoy Augusta. I enjoy its challenges. There's no other golf course like this anywhere. Its greens and its challenges on and around the greens are just super, super tough. So the greens are fun to play in sort of a morbid way
When I pick my greens, right, I smile. I smile when I pick the greens, and when I wash the greens, I smile. Then when I cut them up, I smile. And then when I cook them, I smile. They call it joyful greens.
Why don't you have a room done up in every color green? This will take months, years, to collect, but it will be delightful-a melange of plants, green glass, green porcelains, and furniture covered in sad greens, gay greens, clear, faded, and poison greens?
I like blue a lot, and greens. Earthy blues and greens.
When I was growing up, my dad wore a lot of browns and greens - darker colours, autumnal colours. When I was on the BBC news trainee scheme, around the turn of the millennium, we had someone come in and talk to us about what you wear on television, and I was told that khakis, greens and browns went very well with my skin tone.
I include lots of nutrients like Omega 3 fish oils in my diet, which work wonders for my skin, hair and nails. I also pack in the greens and drink lots of water, rather than choosing foods that make me feel lethargic.
I figure it's almost like a balance. We're eating these wonderful collard greens and turnip greens which are so medicinally good for you and, OK, so what if it has a little ham hock in it?
It's nice to be able to look at one protein, but life is driven by the interactions between proteins, so it's really essential to be able to see multiple proteins at a time to understand these interactions.
At home, we have fish and greens, fish and greens - maybe salmon steak with curried lentils. No poncy cooking goes on, we don't have dinner parties, we don't entertain.
Diseases happen in acidic environments, so it's very important to keep your body alkaline. Keeping a diet high in leafy greens, spring water, fresh air, raw almonds, lemons, grapefruits, and warm water with juice from half a lemon helps lower acidity levels.
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