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Archive for March, 2011

Stir-Fried Greens

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1/2 medium onion, chopped
1/4 head of cabbage cut in small pieces
several leaves each of kale, chard, spinach, or any other dark green leafy vegetables, chopped
1/2 cup chopped cilantro
1-2 tablespoons of organic coconut oil
Celtic Sea salt to taste
dash of marjoram and thyme, or your favorite herbs (optional)
bone broth or water
lemon or lime juice

Melt the coconut oil in a medium skillet. Saute the onion until translucent. Add the cabbage first. Saute for about a minute. Then add the kale, next chard and spinach last. Stir gently. Add a tablespoon or two of bone broth or water. Squeeze a little lemon or lime on the vegetables. Add seasonings. Stir again. Cover and simmer for 1-2 minutes. Add cilantro. Replace the cover and turn off the heat.

My daughter loves this. In fact, she scrambles the left overs in with her eggs in the morning for breakfast.

This is very tasty and even those who say they don’t like greens generally like this.

Raw Greens vs Cooked Greens

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Which is better?

Raw, you might think because it has all the enzymes, some of which may be destroyed by heat.

But, it’s not only the enzymes we’re concerned about when eating, not only greens, but all healthy foods.

Greens like cabbage, collards, kale and mustard greens, which are rich in antioxidants, vitiamins and minerals, are goitrogenic when eaten raw, i.e. they suppress the thyroid gland. However, if they are lightly steamed, the goitrogens are inactivated.

Other greens like spinach, chard and beet greens, as well as mustard greens, are high in oxalic acid and bind the calcium present in the green. However, it does not interfere with calcium absorption of other foods eaten at the same time. Oxalic acid also inhibits the absorption of nonheme iron, i.e. iron that comes from sources other than red meat. Oxalic acid is broken down when these foods are cooked.

Eating your greens raw every day is probably not advisable, especially for those with low thyroid or low calcium levels. Occasionally is fine.

Watch for a tasty recipe for stir-fried greens tomorrow.

Food Additives Webinar Replay

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Did you miss the Food Additives Webinar?

There was a wealth of information presented to help you protect and improve your health.

It’s not too late to benefit from all the valuable tips given on how to protect yourself from dangerous food additives and more.

Click here to listen to the replay.

Health Benefits of Guavas

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Guavas are a tropical fruit rich in Vitamins A and C, as well as potassium and other nutrients. They are also a bountiful source of lycopene, an antioxidant which is protective against cancer, free radical damage, nervous system problems, degeneration of the joints and arterial blockages.

Unlike tomatoes, the lycopene in guavas is available to your cells whether the fruit is eaten raw or cooked.

In the Philipppines, guavas have been used to strengthen weak hearts. Some Panamanian Indians have used them to overcome lung and throat congestion. In parts of the West Indies, an extract of guava leaves is used for treating epileptic seizures and convulsions.

Other reported benefits from guavas include:

  • protective against heart disease and stroke
  • lowers LDL cholesterol
  • raises HDL cholesterol
  • lowers triglycerides
  • lowers blood pressure
  • relief from
    • diarrhea
    • prolonged munstruation
    • asthma
    • poor circulation

The red flesh guavas are more nutrient rich than the white.

Foods Containing Iodine

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Taking Potassium Iodide can be harmful to your health if you do not need it. Potassium iodide is inorganic iodine. It is not the same as nutritional supplements containing organic iodine. Taking it as a preventative is NOT recommended. Get all the details here.

Here are some iodine rich foods to raise the iodine levels in your body:

  • Seaweeds – all kinds that are edible
  • Miso soup with sea vegetables
  • Eggs*
  • Beef*

* Make sure you choose free range, organic eggs and grass fed free range beef.

Note: Fish are also a source of iodine, but may be contaminated with mercury and other toxic chemicals. Check the safe fish list here.

Foods that interfere with iodine assimilation

  • canola oil
  • cassava
  • peanuts
  • raw cabbage

Source

Note: Iodine is essential for the health of your entire body, not just your thyroid. However, it must be taken according to your body’s unique needs and in the proper amounts. If you are not taking enough, you will have less than optimal health. If you take too much, it can cause adverse effects. Click here and fill in the form on the right side of the page for a free consultation to find out how to determine your specific needs for iodine.

Food Additives Webinar

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What you don’t know about food additives can be harmful to your health. Sign up for the Food Additives webinar on

Wednesday March 23

6 pm PT / 9 pm ET

and learn how to protect yourself and your family.

Click here to register.

Roasted Salmon with Lemon Relish

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Ingredients:
¼ cup pine nuts
¼ cup raisins
Slivered zest and juice of 1 lemon
4 salmon fillets (6oz each)
Salt and pepper
¼ cup chopped parsley
3 tablespoons olive oil
5 ounces baby spinach
(about 5 cups loosely packed)

Instructions:

Remember to use organic ingredients when possible.

Preheat oven to 450 degrees F. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally until lightly golden, 5 to 7 minutes.Remove from sheet, and reserve.

Place raisins and lemon zest in a small bowl; cover with boiling water.Set aside.

Place salmon fillets on the baking sheet used to toast pine nuts; season with salt and pepper.Roast until salmon is opaque throughout, 8-10 minutes.

Drain and discard liquid from raisins and lemon zest.Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil.Season with salt and pepper; stir to combine.

Dividing evenly, make a bed of spinach on each of the four plates, place salmon fillet on spinach; spoon lemon relish over the top.

Wild vs Farm Raised Fish

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With mercury scares abound, many consumers feel they are making a healthier choice by choosing farm raised fish over the wild-caught variety. Many are not aware that farm-raised fish have their own problems.

Are there any nutritional differences?

We’re glad you asked! FDA statistics on the nutritional content (protein and fat-ratios) of farm versus wild salmon show that the fat content of farmed salmon is excessively high–30-35% by weight. Wild salmon have a 20% higher protein content and a 20% lower fat content than farm-raised salmon. Farm-raised fish contain much higher amounts of pro-inflammatory omega 6 fats and less usable omega 3 fats than wild fish. Normally, we tend to get too many omega 6’s in our diets and need more of the omega 3’s. Balance is key, neither of the fats are “good” or “bad” but “variety” is what you should look for. When a food is eaten that contains high amounts of omega 6s in proportion to its content of omega 3s, the omega-6 fats use up certain enzymes which produce a pro-inflammatory condition.

Problem: Farm-raised fish do not spend their lives vigorously swimming through cold ocean waters or leaping up rocky streams. They spend their lives as “couch potatoes”, lazily circling in crowded pens fattening up on pellets of fish chow… Read more.

Health Benefits of Kiwis

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Kiwis are a nutritional powerhouse with protective benefits for ailments that are common in our society today.

They are rich in vitamin C, potassium and fiber. They have demonstrated a protective benefit against commonly feared diseases like cancer, stroke, heart disease and respiratory disease.

Kiwis have natural blood-thinning properties. They reduce blood pressure, LDL cholesterol, and clot formation. These green jewels help damaged cells repair themselves and facilitate healing.

Eat 1 or 2 kiwis a day when they’re in season. The riper they are, the greater their antioxidant power.

Enjoy!

Health Benefits of Cherries

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Cherries contain cancer-fighting and inflammation-fighting substances.
They have been shown to inhibit the growth of tumors. Cherries have also been shown to cause cancer cells to self destruct, without damaging healthy cells.

Cherries are antiviral   and antibacterial. They reduce uric acid levels, which are elevated in gout. The anthocyanins in cherries are believed to reduce your risk of colon cancer.

When eaten regularly cherries may help lower your risk of stroke and heart
attack.

Cherries are helpful in reducing pain and inflammation.

They’re high in iron, which makes them good for those with anemia, or for preventing anemia.

For the greatest benefit, eat cherries daily when in season. Freeze them for when they’re out of season. Frozen cherries retain 100% of their nutritional value.

It’s important to always buy cherries organic. The non-organic varieties are high in pesticides.