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Food of the Week: Banana

14 May

Bananas are one of the best sources of potassium, they are creamy, delicious and low in fat. A good source of B2, B6, C, folic acid, calcium, iodine, magnesium, copper and zinc.

Bananas are high in fiber and protective against high blood pressure, high in tryptophan, which encourages relaxation and protective against stomach ulcers.

My Parent’s Banana Oatmeal Muffins Recipe 

2 bananas mashed

1 1/4 cup oats

1/2 cup hot water

1/2 cup blueberries

8 walnuts chopped

cinnamon

Preheat oven to 395ºF (202ºC) and lightly grease muffin pan with olive or coconut oil.

With a wooden spoon mix oats, bananas, walnuts, cinnamon and water in a bowl, then add blueberries.

Fill the muffin cups with the mixture and bake for 30 minutes.

These are the healthiest muffins ever!

Remember… Eat Healthy, Be Happy!

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Food of the Week: Amaranth

7 May

Amaranth, very abundant in Mexico and a mayor crop of the Aztecs, is a super nutritious grain. It is gluten free and very rich in protein. Also a good source of calcium, iron, vitamins B, C, E, folate potassium and zinc.

Studies show that amaranth reduces high blood pressure and cholesterol. It’s beneficial for the lungs, the immune system and for pregnant women.

It can be eaten with fruit as a breakfast cereal, with vegetables or it can be added to pancakes, muffins or cookies.

Remember Eat Healthy, Be Happy!

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Food of The Week: Brussels Sprouts

23 Apr

Brussels sprouts are one of the most healing vegetables. They are full of cancer fighting, immune-boosting pytonutrients. Rich in vitamins K, C, A, folate, potassium, iron and fiber.

Like most cruciferous vegetables, brussels sprouts contain sulforaphane which has been found to reduce cancer cell proliferation. Isothiocyanates and sinigrin are other cancer fighting phytonutrients present in them.

They also protect against heart disease and inflammatory polyarthritis.

I love to bake them in the oven with olive oil, garlic, sea salt and rosemary. Cut them vertically in half, cook them for about 40 minutes and enjoy!

Remember… Eat Healthy, be Happy!

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Food of the Week: Cauliflower

17 Apr

Cauliflower is rich in vitamins K, C, B6, folate, magnesium, omega 3 and fiber. It also contains sulforaphane, a substance that has been found to reduce the risk for cancer and heart disease. Cauliflower aids in the production of antibodies and hemoglobin and it’s protective against allergies and asthma.

You can substitute mashed potatoes for mashed cauliflower. Simply cook the cauliflower and add a little olive oil and sea salt. This is a delicious and healthier alternative.

Remember… Eat Healthy, Be Happy!

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Food of the Week: Apple

10 Apr

The old saying “An apple a day, keeps the doctor away” is completely true!

Apples are rich in antioxidants, which are protective against several cancers. They are also rich in fiber, vitamins B3, C, E, K, biotin, folate, potassium, calcium, iron, zinc, magnesium and manganese.

Apples are diuretic and detoxifying. They help lower cholesterol levels, they lower the risk for developing asthma and some studies claim they can lower the risk for diabetes as well.

I love to add an apple to my vegetable juice and if you want to eat to whole fruit never peel it. The peel has been found to have lot’s of antioxidants.

Remember… Eat healthy, Be Happy!

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Food of The Week: Quinoa

3 Apr

Quinoa is the only grain that is a complete source of protein, like meat, milk, eggs, soy  or fish. It is the most nutritious of all the grains and has a delicious nutty taste. It was the staple food of the Incas and it’s considered a superfood due to it’s nutritional properties.

Quinoa is rich in calcium, iron and magnesium, high in vitamins B1, B2, B6, E, folate, copper, zinc, potassium and phosphorus.

The nutrients in quinoa are beneficial for pregnant women and nursing mothers. Quinoa also helps reduce risk of cardiovascular disease, diabetes and colon cancer.

Fresh quinoa must be soaked in water for at least 2 hours, to remove compounds known as saponins that give quinoa a bitter taste. I usually soak it for longer to let it sprout.

Quinoa Salad

(Serves 2)

  • 1 cup quinoa
  • 1 1/2 cups of water
  • 1 celery stalk, chopped
  • 1 tomato, cut into cubes
  • 1 avocado, diced
  • 1/2 lemon juice
  • 2 tablespoons olive oil
  • 4 cups arugula
  • Cilantro, mint, salt and pepper

After soaking the quinoa, rinse carefully and add to a pot with the water. Add sea salt or Kombu and then bring to a boil. Reduce the heat to simmer, cover and cook until the liquid is absorbed.

Mix the rest of the ingredients in a bowl, add salt and pepper as desired. When the quinoa is cooked add and mix with the rest of the ingredients, serve and enjoy!

Remember… Eat Healthy, Be Happy!

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Food of The Week: Broccoli

27 Mar

Broccoli, a cruciferous vegetable, is known for it’s anticancer properties. It is very high in vitamins C, K and A, fiber and folate. Other nutrients present are calcium, potassium, magnesium and protein.

Broccoli contains many antioxidants and phytochemicals. Three of the most important are:

  • Isothiocyanates: Inhibit tumor growth and neutralize carcinogens
  • Indoles: Stimulate detoxification, protect DNA and increase “good” estrogen metabolites- protecting against breast cancer
  • Sulforaphane: Help fight carcinogens, reduce risk of prostate cancer.

The best way to eat broccoli is raw or by lightly sautéing. Steaming or thoroughly cooking reduces the nutrients present.

Food of The Week: Lentils

20 Mar

Lentils are small grains, easy to digest and high in vitamins B, C, K, folate, fiber, protein iron, magnesium, zinc and selenium.

Due to their high fiber content, they help control blood sugar, lower cholesterol levels and prevent colon cancer. They are recommended for pregnant women. 

Unlike beans and other grains, lentils don’t need to be presoaked, so they are a fast dish to prepare. 

Lentil Soup

(Serves 4)

  • 1 cup green or brown lentils
  • 1/2 onion thinly sliced
  • 1 clove garlic
  • 1 tomato, chopped
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 tablespoons olive oil
  • 4 cups water
  • salt and pepper

In a pot, add olive oil and heat. Add onion, garlic, carrots and celery, cook for about 5 minutes or until onion is soft, then add lentils and tomato, cook together for a few minutes, add water, salt and pepper. Bring to a boil, reduce heat to medium and simmer until lentils are cooked (about 20 minutes). Enjoy.

Remember… Eat Healthy, Be Happy!

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Food of the Week: Goji Berries

16 Mar

Goji Berries have been used in China and Tibet for hundreds of years. Outside of these countries they are only available in their dried state. They are rich in vitamins B, C, E, beta carotene, folate, calcium, iron, potassium, zinc, fiber and omega 3 and 6.

Goji berries have phytochemicals that enhance immunity, have antileukemia and anticancer properties as well as protection from atherosclerosis and diabetes.

I love to eat them by mixing them with cashew nuts or almonds.

Remember… Eat Healthy, Be Happy!

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Food of the Week: Blueberries

5 Mar

Blueberries are powerful antioxidants, they protect cells from free radical damage, help neutralize carcinogens in the body, they have antidiabetic properties, they lower cholesterol, help prevent eye diseases and promote urinary health.

Blueberries are rich in vitamins B, C, K, betacarotene, folate, calcium, iron, potassium, zinc and fiber.

Dr. James Joseph found in several studies that blueberry supplementation improves memory and that they have antiaging properties.

Remember… eat healthy, be happy!

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