- 2 cups (299g) peanuts, dry roasted unsalted
- ¼ – ½ tsp salt (season to taste)
This meal makes for excellent post-workout fuel (a great mix of whole grains and protein).
• It helps keep you energized, since it provides one-third of your daily iron needs.
• You get antioxidants from the veggies, herbs, and walnuts
1 (1-pound) box whole-wheat spaghetti
1 bunch Swiss chard, chopped
1 cup packed fresh flat-leaf parsley
1/2 cup packed fresh baby spinach
1/4 cup walnuts, toasted
1 small clove garlic, peeled and chopped
2 tablespoons plus 2 teaspoons olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 large eggs
1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions; reserve 1/4 cup of pasta cooking water. Add chard after 5 minutes of cooking and drain; return pasta and greens to pot.
2. While pasta is cooking, combine parsley, spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, 1 tablespoon water, and 1/4 teaspoon each salt and pepper in a food processor; pulse until chunky.
3. In a large nonstick skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Working in batches, crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes). Season eggs with remaining 1/4 teaspoon each salt and pepper.
4. Toss reserved pasta mixture with pesto and enough reserved cooking water to make a thin sauce. Divide pasta among 6 shallow bowls and top each with a fried egg.
|Calories per serving:||439|
|Fat per serving:||14.8g|
|Saturated fat per serving:||2.9g|
|Monounsaturated fat per serving:||6.8g|
|Polyunsaturated fat per serving:||4.1g|
|Protein per serving:||20g|
|Carbohydrates per serving:||62g|
|Fiber per serving:||11g|
|Cholesterol per serving:||186mg|
|Iron per serving:||6mg|
|Sodium per serving:||448mg|
|Calcium per serving:||128mg|
Blueberries are healthy and super sweet – we all know that, right? Plus, they make a killer pie. But it turns out these summer favorites are actually a superfruit packed with antioxidants that may fight disease and help with brain health. Read on to learn why this fruit easily earns the title of “super.”
At 84 calories per cup, a serving of berries contains 14 percent of the suggested daily fiber and 24 percent of the suggested daily intake of Vitamin C. But it gets better. Research suggests blueberries deliver some even more powerful and long-lasting health benefits. One study found that consuming a cup of blueberries per week can lower blood pressure and perhaps speed up metabolism, due mostly to their high levels of anthocyanins (a type of antioxidant) . Another study suggests blueberries can lower levels of LDL (the bad cholesterol), potentially reducing the risk of coronary heart disease . Blueberries may also inhibit the growth of breast cancer cells .
So adding some baby blues to a fruit salad may help lower blood pressure and cholesterol and reduce the risk of heart disease and cancer – great news for your body. But what about your brain? Blueberries have that covered, too. Psychiatrists at the University of Cincinnati found that wild blueberry juice enhanced memory and learning function in older adults while reducing blood sugar and decreasing symptoms of depression . Because of these findings, some researchers suggest blueberries could potentially fight more serious memory problems like Alzheimer’s and Parkinson’s(though more research is needed) . The most recent research on this tiny superfood backs up that claim. Using a food-frequency questionnaire, scientists have been able to link a higher intake of flavonoids, particularly from berries, to reduced rates of cognitive decline in the elderly .
FEELING BLUE? YOUR ACTION PLAN
For the freshest in-season blueberries, buy or pick your own May to October. Craving these blue babies out of season? Most grocery stores sell them all year long, though these varieties tend to be more expensive (and come from further away). Don’t forget about dried and frozen alternatives, perfect for smoothies and baked goods any time of the year.
Is there such thing as eating too many blueberries? They do have a relatively high sugar content (especially in dried form), but when sticking to the suggested serving size of one cup of fresh berries, that’s nothing to worry about.
Blueberries are great washed and eaten by the handful, but don’t be afraid to be creative with these fruits. Toss ‘em in a yogurt parfait, add to whole-grain waffles topped with banana, cinnamon, and nut butter, or try them in a smoothie.
What’s your favorite way to eat blueberries? Share in the comments below!
Fatty acids from the walnuts and salmon, as well as monounsaturated fats from the avocado keep this dish heart-healthy.
• Grapefruit helps kick up fat-burning and stabilizes blood sugar.
• This salad nets you a good amount of the B vitamin niacin, which helps keep your skin, hair, and eyes healthy.
1 large grapefruit
2 large bunches arugula, stems removed (10 cups)
1 ripe avocado, pitted and sliced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 (5-ounce) wild salmon fillets (skin on)
1/4 cup toasted walnuts, roughly chopped
Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.
Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.
Very low in sugar—only 1 gram!
• This dish serves up about one-fourth your daily requirement of vitamin B6, which is crucial for a healthy immune system.
• It’s super lean, too, with just 1.2 grams of saturated fat.
1 1/3 cups dry short-grain brown rice
1/2 teaspoon kosher salt, divided
3 cups low-sodium chicken broth, divided
1 (2-pound) bone-in turkey breast
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce, divided
4 cups baby spinach
1 bunch scallions, chopped
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds, optional
1. Preheat oven to 425°.
2. In a medium saucepan over medium heat, combine rice, 1/4 teaspoon salt, 2 cups broth, and 1 cup water; cover and bring to a boil. Reduce to a simmer and cook, covered, until rice is tender (about 45 minutes).
3. Meanwhile, line a baking sheet with foil. Place turkey on sheet and coat with oil. Season with remaining 1/4 teaspoon salt and 1/2 teaspoon pepper and brush with 1 1/2 teaspoons soy sauce. Roast, turning halfway through, until turkey is cooked and a meat thermometer inserted in the center reads 165° (50-55 minutes). Remove from oven and transfer turkey to a cutting board. Tent with foil and let rest (about 5 minutes).
4. Stir spinach, scallions, and remaining 1 1/2 teaspoons soy sauce into rice with remaining 1 cup warmed broth. Thinly slice turkey. Divide rice and sliced turkey among 4 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.
|Calories per serving:||486|
|Fat per serving:||9g|
|Saturated fat per serving:||1.2g|
|Monounsaturated fat per serving:||4g|
|Polyunsaturated fat per serving:||2g|
|Protein per serving:||42g|
|Carbohydrates per serving:||57g|
|Fiber per serving:||5g|
|Cholesterol per serving:||94mg|
|Iron per serving:||4mg|
|Sodium per serving:||528mg|
|Calcium per serving:||81mg|
If you’re looking for an energy bar that truly provides energy instead of zapping it, you better plan on spending some time looking at the food labels on these products. Although granola and energy bars are often relied upon as a snack of choice, some bars are surrounded by health halos even when they’re actually full of unhealthy ingredients.
Not all bars are alike. The key is trying to choose a bar that adds value to your diet and contributes a balance of protein, fiber, whole grains, healthy fats, vitamins, and minerals. The right snacks keep blood-sugar levels and moods stable, and may help you stay alert and focused. In fact, some snacks can even help you lose or maintain weight if they satisfy your mind and mouth and they keep you from otherwise eating high-calorie foods that are devoid of value.
Here’s how to navigate the bar aisle to make a choice that best suits your needs:
1. Look for a bar that contains about 5 grams of protein.
There’s no need to go for bars that contain an overwhelming amount of protein. Excess protein doesn’t go directly to your muscles! Unless you’ve suffered an illness, where you had significant protein (muscle) loss or if you have increased needs for protein, much of the excess protein that is eaten is stored as body fat. Protein taken in greater quantities than needed, over extended periods of time, might result in bone thinning or perhaps impair kidney function.
Be sure to check to see that you’re getting protein from real, whole-food sources, like nuts, as opposed to highly processed ingredients mostly from isolates. A bar that contains around 5 grams of protein should do the trick, especially in the company of other nutrients below.
2. Make sure the main source of sugar comes from fruit.
Avoid sugar sources like added sugars, sweeteners, or sugar alcohols. Check to see how sugar is spelled — sometimes it’s not S-U-G-A-R! Sugar can appear as dextrose, maltose, organic can juice, rice syrup, and so on. Look for sugar in the form of real fruit, not pseudo-fruit-like substances.
3. Choose a bar that has healthy carbohydrates.
Look for whole grains on your ingredient list like oats, millet, buckwheat, amaranth, and quinoa. Fiber provided by these grains will help move you — look for around 5 grams of fiber.
4. Don’t be fat phobic.
Helpful fats derived from nuts can be deliciously satisfying, and certain fats (like almonds and walnuts) have even been shown to help lower cholesterol and stabilize blood-sugar levels. Your best bet is when the source of fat is derived from nuts.
5. Be mindful of calories.
You want to keep your snack bar between 150 and 200 calories, especially if you’re trying to watch your weight.
6. Aim for transparency.
Pick a product that actually looks like the ingredients contained within. Instead of looking like a piece of pressed wood, your bar should proudly display the nuts, grains, and fruit that appear on its ingredient list.
Raise the bar by choosing one that your body will be happy to reach for when you need it.
Here are some healthy bar recipes if you’re up for cooking your own:
No Bake Granola Bars:
Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.
1 cup packed dates, pitted (deglet nour or medjool)*
1/4 cup maple syrup (or agave for vegan option)
1/4 cup creamy salted natural peanut butter or almond butter (even better make your own!)
1 cup roasted unsalted almonds, loosely chopped
1 1/2 cups rolled oats (gluten free for GF eaters)
optional: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.(I add walnuts &/or pecans and dried cranberries)
Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
**Optional:Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw (I just prefer mine toasted)
Place oats, almonds and dates in a bowl – set aside.
Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days or refrigerate.
PEANUT BUTTER & HONEY CHEWY GRANOLA BARS
2 cups gluten-free rolled oats
1/2 cup creamy natural peanut butter* (unsalted)
1/2 cup honey
1/2 teaspoon sea salt (optional)
*Peanuts are one of the crops most heavily sprayed with pesticides, so make sure to buy organic whenever possible.
Line a standard loaf pan with parchment paper and set aside. In a small saucepan over medium-high heat, bring the honey to a boil. Set a timer, and allow the honey to continue boiling for 1 minute. In the meantime, place the oats in a large bowl and set aside. Remove from the pan of honey from the heat and stir in the peanut butter and salt. Immediately pour the warm mixture over the oats, and use a spatula to stir well, coating the oats evenly. As the mixture cools, it will become sticky and difficult to mix, so be sure to move quickly!
Transfer the mixture to the lined loaf pan, and press HARD to pack it into the pan. Pressing firmly will ensure that the bars stick together well later. Place the pan in the fridge or freezer to cool, then use a large knife to cut the bars. I like to store these bars in the freezer for best shelf life (up to 6 months) then pull them out as needed– they thaw in about an hour, which makes them perfect for a mid-morning snack. If you’d prefer to store these bars at room temperature, they should last for up to a week.
For over 2,000 years people around the world have enjoyed milk thistle in their diet. Just about all parts of the plant have been used as food with no reports of toxicity. Although it can be used as food, milk thistle is better known as having medicinal benefits. It is a great tonic, increases appetite and aids in digestion. It is used by many people, including those who were addicted to alcohol to cleanse the liver. Milk thistle is used internally in the treatment of liver and gall bladder diseases, jaundice, cirrhosis, hepatitis and poisoning (including mushroom poisoning).
Milk thistle has many benefits including:
• It acts as a liver “detox” in addition to having anti-cancer properties.
• Milk thistle seeds help in curing and preventing lung, colon, skin, breast, prostate, and kidney cancer.
• Milk thistle’s antioxidant property is better than many vitamins, efficiently removing toxins and free radicals.
Ways to Add Milk Thistle in Your Diet:
• Tea: Milk thistle is available as packaged tea, or can be used in home-made tea. To do this put crushed milk thistle leaves and seeds in a muslin bag. Steep the bag in hot water for five minutes. Add honey for flavor.
• Diluted Milk Thistle Tincture: Add a few drops to a glass of water.
• Powdered Seeds: Sprinkle this powder on your burgers, smoothies, and salads.
• Milk Thistle as Salad Ingredient: Add milk thistle stalks, leaves, flowers, and roots to your diet as an ingredient in salads and cooked meals.
• As Smoothie ingredient: Milk thistle can be made into a delicious smoothie. Soak ground milk thistle seeds in water overnight. Then add chopped lycium berries and some lemon juice.
• Fruit Juice: Crushed milk thistle seeds can also be added to fruit juice.
It’s common to reach out for a small to stave mid-morning hunger pangs but your snacking choices may be doing you more than good.
Items we consider healthy such as cereal bars, bran-flakes and low fat biscuits, are full of sugar which, while they may provide a temporary energy boost, will end up making you crash.
When preparing snacks, choose low-energy releasing foods and avoid sipping on smoothies or fruit juices.
When preparing snacks, choose low-energy releasing foods, rather than items which are full of saturated fat and sugar.
It might be tricky to resist mince pies (left) but hold off for the big day itself. Instead try a handful of dried fruit (left) to hit the sweet spot, while getting one of your five a day.
Nutritionist Dr. Sarah Schenker told FEMAIL: ‘So many people are misled by snacks which we’re told are healthy, in reality, people need to be thinking about the nutritional content and how that can help you maintain your energy levels.
‘Snacking still has negative connotations that need to be overcome – which I fully support. Introducing convenient and nutritious foods can overcome the stigma of snacking and help us to become more active and healthier.’
Here she shares ten snacking swaps you can make to ensure you are consuming all the right foods.
SWAP: Low-fat biscuits
FOR: Oatcakes with hummus
Oatcakes have much lower sugar content than many low-fat biscuits on the market and are a great source of fibre. Top this with hummus for a fix of essential vitamins and minerals.
SWAP: Mince pies
FOR: Dried fruit
This time of year can be tricky to resist, however if you’re holding off for the big day itself, then try a handful of dried fruit to hit the sweet spot, while getting one of your five a day.
SWAP: Cereal bars
FOR: Peanut butter on wholemeal toast
Cereal bars are often packed with hidden sugars which can undermine any nutritional value. Peanut butter is a natural source of protein and helps maintain energy levels, perfect if you have a big day ahead.
Cereal bars (left) are often packed with hidden sugars whilst peanut butter (right) is a natural source of protein and helps maintain energy levels
There is nothing wrong with snacking but make sure you choose foods which are light and healthy
SWAP: Lighter crisps
FOR: Vegetable sticks and avocado dip
Light crisps are often high in salt, as an alternative, swap for vegetables sticks and an avocado dip. Avocados are high in antioxidants and provide you with good, monounsaturated fats that can help keep hair and skin healthy.
SWAP: Processed fruit bars
FOR: Mixed raisins and nuts
Whole fruit has a much higher water content contributing to hydration, helping to prevent dehydration that can be a root cause of the afternoon slump.
FOR: A glass of milk
A glass of milk provides essential calcium and minerals and is comparably much better for you than a smoothie, which contains large amounts of sugar.
Light crisps (left) are often high in salt so swap for vegetables sticks and an avocado dip (right)
SWAP Fruit Juice
FOR Coconut water
There has been some debate as to whether fruit juice should continue to count towards your 5-a-day as the process of juicing releases the sugars, having similar impact to added sugars, particularly on teeth. Coconut water has less sugar than most fruit juices and could be a better choice for adults and kids looking for a beverage that is less sweet. It also provides electrolytes that can help you rehydrate more effectively.
SWAP Strawberry ice cream
FOR Greek yoghurt with frozen berries
Strawberry ice cream is loaded with sugar and light on any actual fruit. You can get the same effect by swirling frozen berries through protein and calcium packed Greek yoghurt with a fraction of the sugar content.
SWAP Bacon on toast or a bacon butter
FOR Poached eggs on toast or a fried egg sandwich
Although both eggs and bacon provide protein, that’s where the nutritional similarities stop. Bacon is high in salt and there is concern over the effect that the preservatives contained can have on the gut. Eggs on the other hand are rich in many essential vitamins and minerals needed for good health.
SWAP: Bran flakes
Although they contain fiber, bran flakes are still relatively high in sugar, which means they have a higher GI, releasing their energy more quickly. Porridge will give you a slow release of energy to ensure you start your day right.
Bacon (left) is high in salt and there is concern over the effect that the preservatives contained can have on the gut. Eggs (right) on the other hand are rich in many essential vitamins and minerals needed for good health
The tips are part of Sun-Pat’s Spread the Energy study, which revealed that 24 per cent of teenagers felt they lack the energy needed to take part in after-school activities.
Do you have a jar of turmeric languishing in your spice cupboard? Or perhaps you’re looking for ways to add it to your diet in response to all the recent studies indicating its health-promoting and disease-preventing properties. Turmeric has long been a staple in Indian curries as well as in foods like mustard (it provides that golden yellow color!), but there are lots of other ways to eat and drink this spice. Here are seven easy ideas.
- 1. Add it to scrambles and frittatas. Use a pinch of turmeric in scrambled eggs, a frittata, or tofu scramble. If you or your family are new to turmeric, this is a great place to start because the color is familiar and the flavor subtle.
→ Recipe: Southwestern Tofu Scramble
- 2. Toss it with roasted vegetables. Turmeric’s slightly warm and peppery flavor works especially well with cauliflower, potatoes, and root vegetables.
- 3. Add it to rice. A dash of turmeric brings color and mild flavor to a pot of plain rice or a fancier pilaf.
→ Recipe: Fragrant Yellow Rice
- 4. Try it with greens. Sprinkle turmeric into sautéed or braised greens like kale, collards, and cabbage.
- 5. Use it in soups. A bowl of vegetable or chicken soup feels even more warming when it’s tinged with golden turmeric.
→ Recipe: Creamy Curried Cauliflower Soup
- 6. Blend it into a smoothie. While fresh turmeric root is especially great in juices and smoothies, a pinch of ground spice is good, too. The slightly pungent flavor is usually well masked in smoothies.
→ Recipe: Superpower Morning Smoothie (the recipe doesn’t call for turmeric but you can definitely add it!)
- 7. Make tea. Simmer turmeric with milk and honey to make an earthy and comforting beverage.
→ Recipe:Turmeric-Ginger Tea
The key to changing everything is simply awareness. If we don’t know that something exists, we will never know what we’re missing. With the ever changing pace of our busy lives and our efforts to try and balance what is quick & easy with what is good for us, we can take a practical approach to our weight and health goals, by changing what we keep in the house, and therefore what we put in our bodies.
Keep your commitment to yourself by implementing what you learn in this article to slowly and steadily re-stock your kitchen with new, healthy items you may not have heard of before. By purchasing 3-5 new products each time you shop at a health food store, and making a commitment to experiment with them, you can have access to more vibrant health than you ever thought possible. Nothing in here involves a sacrifice, it’s simply either an upgrade to a product you might be using or an addition to your diet.
- • Aduzi Beans- buy them canned to start out. Eden Organic is a good brand. This bean strengthens the adrenal glands and supports kidney function
- • Garbanzo Beans (chick peas)- for those eating less meat this bean packs more iron than any other. Have it in hummus form to cut back on dairy or in salads to double as a complex carb and a protein.
- • Tempeh- a natural fermented soy that makes a great veggie burger patty. Full of protein, dietary fiber and b vitamins; a healthier choice than tofu and easy to cook.
- • Fresh Fish- Look for “wild caught” to protect yourself from heavy metals and to maintain the nutrient content. Fish is the fastest protein to cook so if you are intimidated by it, start out with the flaky white fish like red snapper and tilapia and look up some recipes to bake them. Then move on to salmon, tuna, and any others
- • Nuts and seeds- raw almonds and walnuts are a great daily source of protein and healthy fat; bound to sustain you for hours. Have a handful of these with an apple for a snack and enjoy the feelings of satiety.
- • Leeks, red radishes, daikon radishes, and green onions- great fat emulsifiers for those trying to detox, loose weight or lower their cholesterol. Daikon radishes mirror the shape of carrots but they are white and translucent. Grate them into a salad just like they do at Japanese restaurants.
- • Broccoli Sprouts- 10x more cancer-fighting ability than regular broccoli. Keep your fridge stocked with these to put in salads, wraps and sandwiches. Great detox and weight loss vegetable as well.
- • Sweet Vegetables- beets, sweet potatoes, parsnips and yams are a great way to stave off sweet cravings during this time of year as well as to stay grounded. Cut up your favorites, coat them in olive oil and bake them for 45 minutes at 375. Good for breakfast, over a salad for lunch or as a side dish with dinner.
- • Boxed/bagged mixed field greens- easy, convenient way to eat your greens and to get more than one variety in your salads. Store with a paper towel to ward off excess moisture that wilts the greens.
- • Kale- most powerful source of well-absorbed calcium than any other food. You will be doing yourself a huge favor if you incorporate this food in your diet on a daily basis. Use in sandwiches and wraps in place of lettuce, mix in with a salad or sauté it with garlic and olive oil (or coconut oil). Make sure to de-stem it.
- • Lemons- powerful cleanser. This fruit is highly alkaline and helps wash excess acids from the stomach into the intestines so our bodies can eliminate them. Try the juice of ½ a lemon in water first thing in the morning. This is a great way to kick start your metabolism for the day.
- • Bread- try wheat alternatives like brown rice bread, ezekial sprouted grain, manna bread, or many others avoid allergies, mental fog and weight gain.
- • Pasta- pick up brown rice pasta for a low-glycemic choice. You will never taste the difference, but your body will process it much better.
- • Quinoa- a south American grain packing more protein than any other grain. Delicious, full of fiber and b vitamins and one of the least allergenic foods. Cooks in 20 minutes!
- • Millet- this light, fluffy grain is good to use as a breakfast porridge when mixed with almond milk, trail mix and a touch of agave and cinnamon. It is a complex carbohydrate easily processed by any body type.
- • Flax Oil- great source of desperately needed Omega 3 fatty acids. Never heat it – best on steamed veggies and used in salad dressings or in smoothies. The good fats lower cholesterol, balance our moods, reduce inflammation and promote weight loss!
- • Coconut Oil- use to bake and stir-fry. Helpful with weight loss and stable under high heat.
- • Ghee- alternative to butter because it’s clarified which means the milk solids have been taken out.
- • Avocado- more vitamin E than any other food and provides monounsaturated fat 80% of which is digested immediately.
DAIRY AND ALTERNATIVES
- • Goat’s milk yogurt- considered dairy-free for those who cannot process lactose, casein or whey.
- • Feta Cheese/Goat cheese- dairy-free, low fat, and the healthiest cheese.
- • Almond Milk- nut milk found in a box in the cereal isle. Great source of magnesium and protein. Tastes good too!
- • Rice Milk- healthy alternative to milk and much easier to digest.
- • Tamari- wheat-free soy sauce.
- • Apple cider vinegar- healthiest vinegar to alkalize the body. Can alleviate indigestion and acid reflux with regular use of 1T/day. Make it be your mainstay in the vinegar category.
- • Cayenne Pepper- boosts metabolism and warms us from the inside.
- • Herbs and Spices (a variety of fresh or dried)
- • Cinnamon- will balance your blood sugar for 24 and stave off sweet cravings
- • Coconut Milk- use for asian dishes and to replace milk and crème on deserts. Nice topper to your breakfast cereal.
- • Agave Nectar- honey-like natural sweetener that is completely safe for diabetics, low in calorie and 1/4x sweeter than sugar. My personal favorite!
- • Xylitol- This natural sweetener comes from plants and can be used cup for cup in place of sugar in any recipe for a healthy “sugar free” treat.
- • Celtic Sea salt- matches the exact mineral profile of our blood; supports healthy skin and digestion.
- • Raw Almond butter- healthier than peanut butter and more satisfying.
Now that your pantry is all stocked up here’s a few recipes for you to try:
Quinoa with Balsamic Roasted Mushrooms
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 pear , peeled, cored and cut into chunks
1 garlic clove , halved
2 pounds portobello mushrooms , stemmed and gills scraped out
1 cup red or white quinoa
3 cups tightly packed fresh spinach , chopped
4 green onions , thinly sliced
1/2 cup slivered almonds , toasted
1/8 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Preheat the oven to 475°F.
Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute, to make the dressing. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.
While mushrooms roast, prepare quinoa. In a medium pot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.
Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and 1/2 cup more dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side.
Creamy Sesame Greens
6 cups chopped kale, Swiss chard or collard greens , tough stems removed
2 tablespoons tahini
2 tablespoons orange or lemon juice
1 clove garlic , finely chopped
In a large bowl, whisk together tahini, orange juice, 2 additional tablespoons water and garlic. Add hot greens, toss to combine and serve immediately.