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Food of The Week: Chickpeas

10 Dec

Garbanzo

Chickpeas, also known as garbanzo beans, are high in Vitamins B, E and K, calcium, iron, zinc, fiber and protein. They are great at keeping cholesterol within normal levels and protect against heart disease.

Chickpeas also have antioxidants that protect against carcinogens.

The most delicious way to eat chickpeas is to add them in salads, soups or pureed into hummus.

Hummus Recipe

1 garlic clove, peeled

2 1/2 cups of cooked and peeled chickpeas

3 tablespoons organic olive oil (unfiltered, unpressed or first cold pressed)

2 tablespoons tahini

1/2 teaspoon ground cumin

Juice of 1 regular large lemon

Sea salt

Water

In a food processor, first mince the garlic, then add the rest of the ingredients and then, slowly add water to the desired consistency. Refrigerate for at least an hour before serving.

Remember… Eat Healthy, Be Happy!

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The Famous Lentil Salad

13 Jul

Hello everyone! The famous lentil recipe is here!

Just remember the most important part of the recipe is to chop all the ingredients into tiny pieces (except for the asparagus). Here it goes…

Serves 4

2 cups cooked black beluga lentils

1 cup cooked quinoa

1 tomato (remove seeds) chopped

1 stalk celery chopped

1/2 seedless cucumber chopped

1/4 cup chives chopped

10 mint leaves chopped

1 steamed maitake mushroom chopped

5 steamed asparagus cut into 1 inch pieces

1/4 cup scallions finely cut

10 lemons

1 bunch cilantro

Sea salt and pepper

In a large bowl mix lentils, quinoa and vegetables, except for the scallions. Squeeze the juice from the 10 lemons into a blender and add the cilantro, salt and pepper. Blend on high until smooth. Transfer to a cooking pot, cover and boil for 10 minutes. Wait until cooled and add to the lentils. Add the scallions at the end.

You will love this healthy and delicious lentil recipe, let me know what you think!

Remember… Eat Healthy, Be Happy!

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Food of The Week: Almonds

29 May

Almonds are rich in vitamins E, B2, B3, B5, folate, calcium, magnesium, copper, iron and fiber. They also contain protein and omega 6 fatty acids. They are antioxidant and help lower cholesterol. They maintain healthy glucose and fat levels in the blood. They are great for the skin and help people trying to lose weight. They have more calcium than any other nut, which makes them helpful against osteopenia and osteoporosis.

Almond Milk

A lot of people ask me how almond milk is made. I tell them it the easiest thing to make and everyone should make their own.

1 cup raw organic almonds (unsalted)

3 cups water

1 tablespoon agave nectar or 3 dates (optional)

1 teaspoon vanilla extract

The first step is to remove the skin from the almonds. You can do this by soaking them for 24 hours (best) or if in a hurry, boiling 2 cups of water, then adding the almonds and letting them boil for 3 minutes.

Remove water and cool almonds (if boiled) for a few minutes, until they are cool enough to touch. You can either peel the skin off or use them as they are.

Add 3 cups of filtered water to a blender (I use my Vitamix, it’s the best!), then add almonds and if you want your almond milk a little sweeter add agave nectar or dates. Blend for a couple of minutes and strain using a fine mesh strainer. Enjoy…

Remember Eat Healthy… Be Happy!

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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: 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: 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: 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: Kale

28 Feb

Although kale is one of the most powerful superfoods on the planet, not a lot of people know what it is.

Kale contains twice the antioxidants present in other leafy greens, it is high in vitamin K, C and A and in minerals like folate, manganese, potassium, calcium, iron and copper.

It is also high in fiber and protein.

Kale has proven to prevents cardiovascular disease, cancer, eye diseases like cataracts, macular degeneration and glaucoma. It is protective against high blood pressure and rheumatoid arthritis. Maintains healthy skin, stimulates the immune system and activates the body’s detoxification enzymes.

Kale is rich in sulphoraphane, a phytochemical known to inhibit the growth of H. pylori, the bacteria linked to stomach and duodenal ulcers.

I love kale in juices and salads!

Kale Salad with Cashews and Mustard Dressing

This is my favorite salad!

1 bunch kale, stems removed

1 avocado, cubed

1 handful cashew nuts

1 garlic clove, minced

2 tablespoons whole grain mustard

3 tablespoons extra virgin olive oil

1 lemon, juiced

Salt and pepper

In a small bowl add garlic, mustard, olive oil, lemon juice, salt and pepper and mix. Add to kale, avocado and cashews and enjoy!

Remember… Eat healthy, be happy!

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Food of the Week: Avocado

21 Feb

Avocados (from the Aztec “ahuacatl”) are native to Central and South America. They are highly nutritious rich in vitamins B, C, E, K, folate, potassium, iron, biotin, zinc and also contain powerful antioxidants and phytonutrients.

They are smooth and delicious, high in healthy monounsaturated fat. These healthy fats help lower cholesterol and triglycerides and increase HDL.

Avocados help maintain a healthy vision, boost the immune system, help lower high blood pressure, maintain healthy skin, hair, nerves and bone marrow, inhibit the growth of cancer cells, have anti-inflammatory properties and help people lose weight.

You can add avocado to almost any dish. I love them in salads!

Mexican Guacamole

(Serves 4)

3 avocados, peeled, mashed

1 tomato, diced

3 tablespoons onion, finely chopped

1 clove garlic, minced

1/2 lemon juice (it prevents avocados turning brown)

1 green chili pepper, chopped

2 tablespoons cilantro, chopped

Salt and pepper

Mix all the ingredients and enjoy!

Remember… Eat healthy, be happy!

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Food of the Week: Garlic

13 Feb

Garlic has been around for thousands of years and has been known for its medicinal properties ever since. It contains antibacterial, antiviral, antiparasitic and antifungal agents.

The most important active ingredient is allicin which is activated when the garlic is chewed or crushed. Other components are manganese, magnesium, selenium, zinc, vitamins B and C, calcium, iron and folate.

Garlic is a good anticoagulant, it protects against atherosclerosis, decreases high cholesterol levels and is known to have anticancer properties as well.

Garlic is used for detoxifying, it is recommended to take 1 or 2 garlic cloves a day.

Greens with Garlic Sauce

  • 5 baby bok choy heads, halved lenghtwise
  • 1 bunch chard, chopped and center stems removed
  • 1 bunch spinach, chopped
  • 6 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 cup water
  • 3 tablespoons tamari sauce
  • 1 tablespoon sesame seed oil or peanut oil

Mix water and tamari sauce together in a bowl.

In a large pot over medium heat, add 2 tablespoons olive oil with garlic cook until garlic turns golden. Add baby bok choy heads and chard. Add half of the water and tamari mix and cover. Cook for about 5 minutes, then add the spinach and the rest of the water and tamari. Cook for another 5 minutes, remove from heat and add sesame seed or peanut oil and black pepper. Enjoy!

Remember eat healthy, be happy!

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