Thursday, May 5, 2011
- 2 heads of broccoli - cleaned and cut
- 1 red onion - sliced
- 1/2 yellow onion - sliced
- 1 leek - cleaned and sliced
- 5 cloves of garlic
- 1-2 tomatoes
Layer sliced vegetables in a four inch sauté pan. Onions, leeks, garlic, and tomato first, then add the broccoli on top and cover for about an hour and a half on low heat. Enjoy!
Monday, April 25, 2011
Next time your stomach’s grumbling for a snack, try walnuts. Scientists recently found they have a combo of more healthful antioxidants and higher quality antioxidants than any other nut.
At the 241st National Meeting & Exposition of the American Chemical Society, the scientists reported that antioxidants in walnuts were 2 to 15 times as potent as vitamin E, an antioxidant powerhouse known to help protect the body against damaging natural chemicals involved in causing disease. Nuts are also a great source of protein, vitamins, and minerals like copper and magnesium.
Wednesday, March 16, 2011
This St. Patrick’s Day, we have a bit of advice when it comes to artificially green-colored beers: Just say no. (Same goes for the icky green eggs and ham.) Instead, start a new tradition—sipping spinach through a straw.
Smoothies are proof that food for health can also be food for fun. They’re first cousins with milkshakes, right? And while this one might look like a salad in a glass, it has a creamy texture and sweet taste that will make you forget you’re slurping up a day’s worth of vitamins A, C, and K, plus a healthy dose of protein and calcium.
And the color? It’s beautiful, fresh, and festive—perfect for celebrating St. Patrick’s Day. Cheers!
Monday, February 21, 2011
Beets can be intimidating. They look like dusty old rocks, but when you cut into them, suddenly your kitchen resembles a crime scene—deep magenta juice everywhere. Cook them right, though, and they’re one of the sweetest healthy foods around. We’ve got a foolproof way to do it.
Why should you bother with beets, anyway? Well, they are one of the few foods that contain cancer-fighting antioxidants called betalians. They’re also high in Vitamin C, potassium, and fiber.
We think roasting beets brings out their flavor best; plus, you can cook them in their skins, which slip off easily after they come out of the oven. Here’s the simplest way to roast beets, plus two fresh salads to showcase them.
Tuesday, February 1, 2011
5 potatoes baked preferably or boiled and cut into small cubes when cooled
1 cup flax seed oil
3 tablespoons apple cider vinegar
1/4 cup lemon juice
1 tablespoon honey
about 3 cloves garlic chopped fine
1 scallion sliced thin
1/2 red onion diced small
1/2 red bell pepper diced
1 carrot shredded
2 celery sticks diced fine
- Puree 1 potato and a small portion of the oil and lemon juice in a food processor.
- Add the pureed mixture to a large bowl with the remaining potato cubes.
- Mix in the rest of the ingredients, adding the vegetables last.
Monday, January 31, 2011
Yes, we said fries. Well, they’re not exactly fried, but this version made from sweet potatoes is so crispy and tasty, you’ll never miss all that grease. And did we mention they’re healthy, too?
Starting with sweet potatoes instead of white ones means you get loads of carotenoids, vitamin C, potassium, and fiber. And with just a touch of heart-friendly olive oil, this recipe fits right into any healthy diet.
Sweet Potato “Fries”
Monday, December 6, 2010
- 1 eggplant sliced thin length-wise
- 1 red onion sliced thin
- 1 leek sliced thin
- 4 tomatoes sliced thin
- 5-6 cloves of garlic
- 2-3 parsnips sliced thin
Layer all vegetables in a flat covered baking dish with the tomatoes on top. Bake at 325 degrees for 2 hours or until done. Garnish with parsley.