Cynthia's Health Hut

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#RECIPE #GlutenFree Dark #Chocolate Trifle via #MaximizedLiving


Dark Chocolate Trifle

Serves: 4    Advanced and Core Plan Approved

This recipe is an amazingly decadent, sweet-tooth satisfying dessert with a beautiful presentation.  It has the added benefit of healthy ingredients like cocoa, coconut oil, and almonds.

Dark Chocolate Cake

1 1/2 cup almond flour

1 tsp stevia (pure steviosides)

1/3 cup cocoa

1/2 tsp sea salt

1 tsp baking soda

1 tablespoon apple cider vinegar

1 tsp vanilla

scant 1/3 cup coconut oil (melted)

scant cup coconut water

Mix all ingredients and put into a 8″square or 8″ round baking pan.  Bake for 20 minutes or until a toothpick comes out clean.  Let cool

Vanilla Cream

1 cup almond flour

1/4 tsp stevia (pure steviosides)

6 tablespoons coconut milk

1 tsp vanilla

Mix everything in a bowl (a hand mixer works best)

To assemble trifle:

Cut cake into small squares, add dolops of vanilla cream and sliced strawberries.  Best presentation in a glass.

**NOTE:  stevia amounts may need to be adjusted if using spoonable or liquid stevia.  The amounts shown are using pure stevia extract.

via Dark Chocolate Trifle | Maximized Living.

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#RECIPE #Cauliflower #Wraps (SCD, GAPS, #Paleo) #GlutenFree via #EmpoweredSustenance


July 20, 2012 by  68 Comments

 Exciting update! Nora Gedgaudas, author of the popular Primal Body, Primal Mind, just emailed me and said she tried this recipe and thinks “it is brilliant.” She said I could quote her on that! I’m smiling so big right now :)

the original cauliflower wrap recipe (paleo, grain and dairy free!)

How do you tell the love of your life that they have a body odor problem? I have fallen head over heels for cauliflower, but the dear vegetable makes my kitchen smell like a putrefying laundry hamper.

In all honesty, this grain-free wrap is worth a smelly kitchen. Very, very worth it.

the original cauliflower wrap recipe (paleo, grain and dairy free!)

If you have a Pinterest account, chances are you have seen the Cauliflower Pizza Crust pinned to nearly everyone’s Recipes to Try board. Unfortunately for me, this recipe relies on a hearty dose of mozzarella to bind the crust together. Cheese and I (or rather, my stomach) just do not get along.

Secrets to a Dairy Free Cauliflower Wrap

I recently began experimenting with a dairy free cauliflower crust, just like Starlene at Gaps Diet Journey. I found that using extra egg in the dough created a pliable mixture which held together even when spread thinly on a baking sheet. Hearty spices and a pinch of salt created a flavor-packed grain-free wrap.

Riced cauliflower for cauliflower wraps (GAPS, Paleo)

“Ricing” the raw cauliflower by pulsing it in a food processor creates these grain-sized crumbles.

cauliflower wraps (GAPS, Paleo)

Steaming the crumbles softens them to create a tender wrap. Next, squeeze out the excess moisture from the crumbles in a kitchen towel. They will reduce in volume.

Curry Cauliflower wrap (GAPS, Paleo)

 The curry wraps have a lovely golden color.

garlic herb cauliflower wraps (gaps, paleo)

But my favorite is the garlic herb variation.

These wraps taste delicious warm from the oven, but I can’t tell you how well they store in the fridge… they’ve never lasted that long!

Cauliflower Wraps

Yield: 2 wraps

Ingredients

  • Curry Wraps:
  • 1/2 head cauliflower, cut into florets
  • 2 eggs
  • 1/2 tsp. curry powder
  • 1/4 tsp. salt
  • Garlic Herb Wraps:
  • Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

Instructions

  1. Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
  2. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the “dough” so it forms a thin layer. Keep the wraps compact–there should be no parchment showing through the mixture in any area of the wrap.
  3. Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Notes

These delicate wraps are best served within a few hours of baking.

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Tahini Kale #RECIPE VIA #MaximizedLiving and #SmartMeals


Tahini Kale

Tahini Kale
Image courtesy of Smartmeals.wordpress.com

Kimberly Roberto, co-author of the Maximized Living Nutrition Plans

Core & Advanced Plan Approved, Serves 4-6

The nutrition in this dish is out of this world and so is the taste. This recipe is great for people new to kale, even for those who say they don’t like it. You can customize it to your taste and it is great for packing on the go.

Ingredients

  • 2 bunches kale, stems removed and chopped
  • 2-3 cloves garlic, minced or pressed
  • 3-4 tablespoons of tahini (sesame paste)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid aminos or tamari
  • 1 tablespoon nutritional yeast, optional
  • Juice of 1 lemon

Depending on the size of your kale bunch, you can adjust the quantities. Feel free to add more or less of any of the ingredients, just adjust according to your own taste.

 Directions

  1. Put all ingredients in a large bowl and massage the kale with your hands, really working the mixture together and breaking down the kale. It should reduce quite a bit.
  2. Serve immediately or store in the refrigerator.

Enjoy!

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Hidden #Food #Intolerances: How they can sabbotage weight loss | The #NaturalCures.Com Blog


Hidden food intolerances: How they can sabbotage weight loss | The NaturalCures.Com Blog check it out.

This is just one of the great articles that can be found at http://www.NaturalCures.com

The NaturalCures writing team is working extremely hard to bring you a special food issue of our monthly printed newsletter – due out in April. Focusing on the foods you should be avoiding, as well as the deliciously healthy grocery items you should be adding to your diet, the upcoming issue is a must-read! So what better time to bring you an extract from nutritionist Dave Reavely’s book The Big Fat Mystery. With kind permission from John Blake Publishing, we’re bringing you this snippet on how hidden food intolerances may be sabotaging your efforts to lose weight. Read on…

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Gluten intolerance

People who are allergic to gluten are referred to as coeliac and suffer from celiac disease. However, as I explained in earlier, an allergy is very different to intolerance. Someone who suffers from celiac disease will react very quickly to a small amount of gluten. Conversely, someone who has  intolerance to gluten may not even notice any problems until hours or even a day later. In fact, over the years I soon learned that there are many different shades of gluten intolerance. For instance, some sufferers may be able to eat bread and/or pasta for, let’s say two days; but by day three it begins to adversely affect them. Unfortunately, most G.P.’s are not aware of this situation since they have only been trained to focus upon gluten allergy.

How a gluten sensitivity can affect you

Once an individual becomes sensitive to gluten the body regards it as a toxin. As already stated, if you are allergic to gluten the body reacts to the toxin more quickly compared to a gluten intolerance. However, in both cases I believe that gluten causes damage to the digestive system. This damage includes inflammation and irritation, particularly to the lining of the small intestine. Since many nutrients are absorbed through the small intestine, it’s easy to see why a gluten allergy or intolerance can result in vitamin and mineral deficiencies. Moreover, my experience in dealing with many gluten sensitive people over the years has led me to conclude that an inability to lose excess weight is often related to the adverse affect that gluten can have on the body’s metabolism.

In the beginning, I used to think that the effects of gluten were confined to the digestive system. This proved to be very far from the truth. In fact, over the years, I soon realised that the effects of a gluten sensitivity can manifest themselves in any part of the body, including the following:

* Skin problems

* Arthritis

* Menstrual problems

* Weight gain

* Depression

* Poor attention span

* Headaches

* Migraines

* Fatigue

* Drowsiness

* Mouth ulcers

* Constipation

* IBS – irritable bowel syndrome

* Flatulence and bloating

* Indigestion

* Acid reflux

* Stomach pain

* Recurrent infections

* Mucus congestion, including sinus problems

Incredibly, this list is far from being exhaustive and I am continuously encountering new health conditions that respond to a diet free of gluten.

Avoiding gluten

As I explained in the previous chapter, gluten is a type of protein which is found in wheat, barley, rye and oats. So you must avoid these foods and any products made from them. The following is a list of foods that contain gluten:

Bread

* Bread

* Rye bread and pumpernickel

* Spelt

* Barley

* Oats

* Alcoholic beverages – beers and some spirits such as grain-based vodka

* Biscuits and cookies

* Pretzels

* Muffins

* Pastry

* Scones

* Cous cous

* Durhum wheat

* Pasta, macaroni, spaghetti

* Noodles

* Pizza

* Foods covered in breadcrumbs – e.g. chicken nuggets, fish fingers

* Bulgar wheat

* Wheat, oat or rye crispbreads

* Yorkshire puddings

* Pancakes

* Semolina

* Stuffings

* Rusk

* Wheat based breakfast cereals, or cereals that include wheat

* Malt or malt extract

* Soy sauce

* Modified wheat starch

* Wheatgerm

* Malt vinegar

Foods that may contain hidden gluten

 * Liquorice

* Confectionary – some chocolate, candy, etc

* Stock-cubes

* Curry powder

* Sauces/mixes

* Gravy powder

* Chips/fries – some may have a wheat coating

* Sausages

* Soups – some include the likes of  wheat flour as a thickener

* Crisps – some include wheat or modified wheat starch

* Mustard  powder

The good news!

Having looked at the foregoing list you could be forgiven for asking the question: “What on earth can I eat?” Well, the good news is that there are gluten-free alternatives for many of the items listed. For example, you can purchase gluten-free gravy mix, stock-cubes, gluten-free sausages, pasta, biscuits, cereals and flour. The other day I even came across some gluten-free beer in a major supermarket. The range of products is constantly growing, which is good for the gluten-sensitive consumer.

For those who wish to bake their own gluten-free products there are a number of flour substitutes now available. The all-purpose type is usually made from a combination of potato, rice, maize and buckwheat flours. Some manufacturers offer a choice between brown or white gluten-free flour. The brown version is nutritionally superior because it contains fibre, as well as more vitamins and minerals.

Types of individual flour

gluten

 * Rice  flour has quite a bland taste but it is an all-purpose flour that can be used to make bread or other bakery products. It can also be used as a thickener.

* Chickpea flour is sometimes referred to as gram flour. It is commonly used in Asian      cookery, for example to make poppadoms.

* Potato flour has fine texture. It can help to introduce moisture to the likes of bread.

* Cornflour is sometimes mixed with other flours to provide a smooth texture

* Soy flour has a strong taste, but can be used sparingly when mixed with other flours. Like potato flour it adds moisture to baked goods.

* Amaranth is made from a grain of the same name and is often added to other flours

* Quinoa (pronounced keen-wah) is a South-American grain that can be used to make      baked products.

* Buckwheat flour, despite the name, is not related to wheat. It is sometimes used to      make pancakes, which are popular in the USA.

Gluten-free foods

In addition to the gluten-free products already listed, there are also many other foods that are naturally free from gluten. These include: meat, fish, dairy products, nuts and seeds (providing they’re not processed), pulses (such as beans, peas and lentils), eggs and fruits and vegetables.

Label watch

Because gluten is added to so many products it is really important to get into the habit of reading the list of ingredients on cans and packets. Look out for any of the ingredients in the foregoing lists; for example, modified wheat starch, or malt extract. Don’t worry, you’ll soon get used to knowing which products to avoid! Many products have allergy advice on their labels and state clearly whether they’re gluten-free.

IMPORTANT!

In my view, in order to succeed on a gluten-free diet, it’s very important to adopt the correct mental approach. The person who dwells on the foods that they can’t have, are the ones who inevitably falter and fall by the wayside. Conversely, those people who focus upon the wide range of foods that they can have, will usually stick to their new lifestyle and ultimately reap the rewards of improved health and often much improved weight regulation.

A big thank you to Dave and his publishers for kindly supplying this piece for the blog – keep your eyes peeled for more of the same.

Don’t forget to keep an eye out for our upcoming newsletter, which will be available to download (members only) during April by clicking here. Would you like to receive the letter? Become a member of the site for as little as $9.95 and enjoy the many perks membership brings.

Remember to always consult a licensed healthcare practitioner before embarking on any treatment, it’s your health and it’s IMPORTANT. www.naturalcures.com/disclaimer

If you enjoy reading these articles you might be interested in receiving our monthly newsletter. Read more here

Members don’t forget you can view all past and present Newsletters on the site here

Dave Reavely (5 Posts)

Referred to as the ‘Food Detective’, Dave Reavely acquired this title because of his involvement in helping to detect clients’ food intolerances in addition to an ability to isolate how an individual’s diet and lifestyle may be contributing towards their health condition. A former PE Teacher, Dave has always been aware of the importance of exercise and nutrition having overcome a number of health problems from his early youth. When it came to food sensitivities, he had to learn the hard way, as he was intolerant to many foods from his early teens. Dave has worked as a Nutritonal Advisor from the year 2000, but gained his diploma in nutritional medicine with the well recognised Plaskett Nutritional Medicine College (now merged with Thames Valley University) in 2006. Dave is also the Nutritional Advisor to Jamie Johnson, one of the UK’s first female professional boxers, world title contender in the USA and recently inducted into The Madison Square Gardens Hall Of Fame. Her talent was spotted by Joe Frasier, and she sparred with Joe’s daughter, Jacqui, and also Mohammed Ali’s daughter, Leila Ali, both boxing title holders in the USA. Jamie maintains that good nutrition has played a huge part of her success. Dave is the author of the following books: The Natural Athlete – 2003 The Cool Kids Guide to Healthy Eating – 2006 The Big Fat Mystery – How food intolerances can sabotage your efforts to lose weight – Metro books, 2008 Healthy Eating and Pollution protection for Kids – A Parent’s Guide – O Books, 2011 Dave is listed as a nutritional expert by BBC Radio Kent and BBC South-east TV Freelance writer for Running Fitness Magazine http://www.fooddetective.co.uk/

 

 

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Discover 99 Superfoods and Green Smoothie Recipes That Will Keep You Healthy, Beautiful, and Young VIA Little Pearl Publishing


Discover 99 Superfoods and Green Smoothie Recipes That Will Keep You Healthy, Beautiful, and Young | Little Pearl Publishing.

GREEN SMOOTHIE AND SUPERFOOD SECRETS

Discover 99 Superfoods and Green Smoothie Recipes That Will Keep You Healthy, Beautiful, and Young

Kristin Schiffer, like so many celebrities, has transformed her life and body through the power of superfoods and daily green smoothies.  It wasn’t that long ago that Schiffer was struggling – struggling to keep her weight in check, struggling to find enough energy to get through the day, and struggling with all of the tell-tale signs of aging.  Taking a cue from the world’s most glamorous celebrities like Gwyneth Paltrow, Schiffer began to infuse her daily diet with superfoods and green juices.  Her results were too incredible to believe.  Now a healthy, youthful, energetic, and beautiful 40-something, Schiffer reveals her 99 superfood secrets and favorite green smoothie recipes in her hot new book, Green Smoothie Recipes: 99 Fountain of Youth Superfood Secrets.

Superfoods are not a trend.  In fact, superfoods have been used to keep people healthy and youthful all around the world for centuries.  It wasn’t until recently, however, that science was able to explain what people groups have known instinctively for hundreds of years – certain foods, when consumed in their raw, natural state, have the ability to heal illnesses, prevent diseases, promote overall health, aid the body’s natural functions, and enhance skin, hair, muscle, and general appearance.

With her personal experience backed by centuries of tradition and new medical research, we here at Little Pearl are excited to offer a new book that has the ability to dramatically change lives.  There are no longer any excuses for people to feel lethargic, weighed down by aches and pains, or unhappy about their health and appearance.  The 99 superfoods she discusses have the potential to unlock the fountain of youth we have all been searching for. And with dozens of her favorite green smoothie recipes, you will be ready to jumpstart a new life and a new you today!

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Juice Your Belly Fat Away via Fitlife.TV


Juice Your Belly Fat Away | Fitlife.TV.

JUICE YOUR BELLY FAT AWAY

Added by  on 2013-02-05

When my clients first come to me they want to transform their lives in many ways. They want to transform their mindset, their health and their overall outlook on life. One of the first things I suggest is going on theAlpha Reset. The Alpha Reset is a program that helps cleanse and detox your body. Once you go through the Alpha Reset, you start reprogramming the way you think about food and what you eat. Transformations

Most people think if they eat grains and brown rice then they are on the road to weight loss. Well, that’s not entirely true. You need to eat foods high in vitamins, minerals and antioxidants to get rid of that belly fat.

In this post I am going to share with you some of the best foods to eat to decrease your belly fat. Also before you do anything consider going on a juice program like the Alpha Reset. Get those toxins out of your body and reset your health.

Belly fat is dangerous and it takes more than just exercising to reduce that fat around your belly. You need to eat food high in nutrients.

1. Apples

Apples contain pectin, a water soluble fiber and are packed with antioxidants. Juicing apples or eating them raw can decrease the amount of visceral fat (fat around your stomach and organs). The fiber from the apple also keeps you feeling full.

Belly Flattening Juice

For more juice recipes with apples, click here <—

2. Tomatoes

Tomatoes are packed with vitamins C, A and B and also essential vitamins and minerals. Most people don’t want to eat tomatoes because they think that since it’s a fruit that it’s loaded with sugar. Tomatoes score a 15 on the glycemic index so it won’t spike your blood sugar. Cooking tomatoes is actually really beneficial. When tomatoes are heated they actually have a lycopene content and helps with absorption of nutrients.

For more tomatoes juice recipes, click here <—

3. Celery

Celery is great. It’s also a great base to any juice recipe.  It has anti-cancer properties, aides in digestion, acts as a diuretic, and is anti-inflammatory. Celery is rich in sodium and potassium, which is a great after workout drink. Celery contains coumarins, which have anticancer properties. Coumarin also help lower blood pressure and also help with migraines.

Check out the benefits of celery <—-

Start your own juicing journey today. Leave the bad habits, negative thoughts, and low energy behind. It’s easier to prevent disease then to cure it. 

BannerJU

Source:

http://www.burnstomachfat101.com/how-apples-can-help-you-lose-stomach-fat/

http://www.naturalnews.com/024596_celery_juicing.html

You can email me @ info@urhhut.com

Thank you for visiting Cynthia’s Health Hut!

 

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Yummy No Bake – No Sugar Almond Fudge #Recipe for Friday – via Maximized Living


No Bake – No Sugar Almond Fudge

June, 19 2012

 Photo courtesy of thinkstock

This delicious treat is super easy to make, it good for you and isn’t packed with all of the sugar and carbs.
 Preparation Time: 10 minutes + 1 hour chill | Fills an 8″x8″ pan
Ingredients:
Preparation Time: 10 minutes + 1 hour chill
2 cups raw creamy almond butter (unsalted)
1/2 cup coconut oil, softened
1/8 teaspoon of Kal Brand or Now Brand stevia concentrated powder – (sweetness To YOUR TASTE!)
1 teaspoon kosher or sea salt

Directions:

Simply mix all the ingredients together in a medium bowl, until smooth and creamy.  I use a stand mixer with a paddle attachment.
(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)
Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.
Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results. If you want to add a chocolate flavor try adding a scoop or two ofPerfect Protein to the mix.
Enjoy!
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Coconut Crusted Fish Recipe via Maximized Living


Coconut Crusted Fish via Maximized Living

Coconut Crusted Fish

 

This recipe is terrific and so incredibly simple.  You can start with frozen wild caught fish fillets.  Because they defrost so quickly, you can still have this dish on the table in a snap.

 

Ingredients:

1/4 cup homemade mayonnaise or vegenaise
1/4 cup brown mustard
1/2 cup almond flour
1/4 cup shredded coconut
1 teaspoon sea salt
dash cayenne pepper
1 pound wild caught cod or halibut fillets

 

Directions:

Preheat oven to 375 degrees F. Lightly rub a medium baking dish with butter. In a small bowl, blend mayonnaise and brown mustard. In another shallow dish mix almond flour, shredded coconut, salt, and cayenne pepper. Dip fish in the mayonnaise mixture, then in the coconut flake mixture. Arrange coated fish fillets in the prepared baking dish. Bake 20 minutes in the preheated oven or until fish is easily flaked with a fork.
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Crazy Sexy Kale Chips! Recipe from Kris Carr via MindBodyGreen


Crazy Sexy Kale Chips!

Go kale! Kale Chips (crispy wisps of the dehydrated leafy green) are now all the rage. The concept is pretty simple: cover the kale in thick cream made from nuts and seeds or olive oil and herbs, and dehydrate until crisp.
Kale Chips: Guest Chef, Peter A. Cervoni
Ingredients:
  • 3 bunches kale
  • 2 1/4 cups cashews, soaked for at least 4 to 5 hours
  • 1 1/2 cups purified water
  • 2 medium cloves garlic
  • 1/4 cup onion powder
  • 2 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
Instructions:
1. Remove kale ribs (save for juicing or just eat whole as crunchy snacks). Tear the leaves into large pieces, approximately the size of your palm. Wash thoroughly and spin dry.
2. Drain cashews. In a high-speed blender, blend with the remaining ingredients. The final product should be smooth and creamy and resemble a thick dressing. In a large mixing bowl, thor- oughly coat the kale pieces with the cream.
3. On a dehydrator tray fitted with teflex or parchment paper, place coated kale, leaving enough room for air to circulate around them. For this recipe it’s best to have at least a full 9-tray dehydrator to accommodate all the chips, skipping every other level so the chips do not get crushed.
4. Dehydrate overnight for at least 13 hours until kale pieces are crisp and light.
5. They will keep in an airtight container for a week at room temperature.
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Dr. Oz’s Longevity Grocery List reblogged from The Dr. Oz Show


Dr. Oz’s Longevity Grocery List | The Dr. Oz Show.

Powerful superfoods from Dr. Oz.

Groceries

Dr. Oz’s Longevity Grocery List

Added to Articles on Tue 05/25/2010

Fill your cart and stock your shelves with nutrient-rich foods that can add years to your life. Start at the bottom (super important) and work your way to the top (very important) of Dr. Oz’s food pyramid. Note: Serving sizes should be about the size of your clenched fist, except for animal proteins, which should be about the size of a deck of cards.

Level 1: Vegetables, 4 servings a day

  • Jicama
  • Kale
  • Sweet Potatoes

Vegetables are the base of Dr. Oz’s food pyramid, and the most important tool in fighting every major killer in America: heart disease, hypertension and cancer. Jicama is a slightly sweet and crisp root vegetable that is high in potassium, which helps to reduce high blood pressure. Kale is high in flavonoids, which kills off cancer cells. Sweet potatoes are high in beta carotene, which helps to build heart-healthy vitamin A within the body. Microwave or steam vegetables with as little water as possible to retain the maximum amount of nutrients.

 

Level 2: Whole Grains, 6 servings a day

  • Teff
  • Amaranth
  • Millet

Whole grains are the next level up. Whole grains are high in fiber and necessary to colon health. Teff,amaranth and millet are whole grains popular in other parts of the world but now widely available in the US. These whole grains are high in protein. One key to longevity is getting more of your protein from plants instead of animal sources. They are also high in calcium, which helps to strengthen bones, and omega-3 fats which are critical to brain health. Millet is also a great source of B-complex vitamins.

Level 3: Fruits, 3 cups a day

  • Mango
  • Dates
  • Apples*

Nearing the top of Dr. Oz’s food pyramid are fruits, which pack an anti-aging one-two punch. The flesh of fruit contains vitamins and minerals, and the skin is loaded with powerful anti-agers due to a higher concentration of nutrients. Mangoes help fight cancer and heart disease, and can attribute their beautiful color to beta carotene. As a result of the drying process, dried fruits like dates are high in antioxidants. They are also a great source of magnesium, which helps the body maintain normal muscle and nerve function, steady heart rhythm and strong bones; they are also good for blood pressure and blood sugar regulation.

* The old saying still stands true. An apple a day may be the ultimate longevity MVP, loaded with fiber, antioxidants, folate and vitamin E to fight Alzheimer’s; and a flavonoid called quercetin that protects the brain against the oxidative stress of daily life.

Level 4: Proteins, 3 servings a day

  • Trout
  • Tofu
  • Brazil nuts

Protein is an all-encompassing category that incudes meats, beans and nuts. Trout and tofu are high in omega-3 fats, which ensure normal brain function and lower the risk of dementia. Omega-3s are essential to brain health as they provide the building blocks for brain cell renewal. Brazil nuts contain selenium, an antioxidant that fights the free radical damage that can cause cancer.

 

Level 5: Dairy, 2 servings a day

Lastly, with the least amount of servings, is dairy, which is especially important for women. Dairy contains calcium and is fortified with vitamin D – Dr. Oz’s number-one recommended supplement – to strengthen bones and fight against the onset of osteoporosis.

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New Pizza (and no News) RECIPE ~ Reblogged


Cauliflower pizza

Califlower Pizza

Cauliflower pizza for dinner. Steam the cauliflower, drain, and rice (I used a potato masher). Let cool then mix with one egg, mozzarella cheese. Lay out on pan and bake at 350 for 20-30 min. Allow crust to cool to room temperature, cover with sauce and cheese, and toppings. Then broil for 5-10 min (until cheese it melted to liking).

via New Pizza (and no News).

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Make Your Someday Today!: Broiled Egg-Stuffed Avocado Recipe ~ reblogged Make your Someday Today


From Make Your Someday Today!: Broiled Egg-Stuffed Avocado Recipe.

Stuffed Avocado

Broiled Egg-Stuffed Avocado

Stuffed Avocado

Broiled Egg-Stuffed Avocado
Serves two as a side dish, or one as a meal
1 avocado, cut in half and seeded
2 eggs, separated
Hot sauce (your preference)
1 ounce cheese

Place the top rack in your oven to the highest level. Turn broiler on “high”.

Choose a ripe avocado. (An avocado is ripe when the stem end yields under gentle pressure from your thumb. The skin will also be a dark brown, near-black.

Slice the avocado in half (through he poles and not around the equator) and remove the seed. The seed will be easily removed by chopping your knife partway into the seed and then giving it a twist.

Score the avocado through the meat but not through the skin, to allow the hot sauce to seep in.

Sprinkle the hot sauce on the avocado.

Avocados preparing

Fill the hole where the seed was with an egg yolk. If there is extra room, add some of the egg white.

Place on top rack under the broiler for 3 minutes.

Place cheese on top, and return to broiler until the cheese melts 1-2 minutes.

Serve.

It was so awesomely delicious! The yolk was perfect (almost like a soft boiled egg.)

Nutritional data (for one piece):
Calories:         219
Fat:                  19g
Sat fat:            5.3g
Chol:             222mg
Sodium:           46mg
Carbs:            7.2g
Fiber:             4.6g
Protein:             8g

Avocados are filled with Vitamins and Nutrients that are great for your health

Avocados are filled with wonderful vitamins and nutrients that are great for your health. These fruits contain vitamins A, C and E, all of which provide a wealth of health benefits. Furthermore, nutrients like potassium, lutein and folate are found in high amounts in avocados.

Antioxidants, which are great for preventing disease, are also found in large amounts in avocados, giving you just one more reason to enjoy this delicious fruit. As mentioned before, the fats in avocados may make some individuals wary of eating them. However, avocados contain monounsaturated fats, which can actually improve your health.

Here is a quick review of the vitamins and nutrients found in avocados:

  • Vitamin A
  • Vitamin C
  • Vitamin E
  • Vitamin B6
  • Potassium
  • Lutein
  • Folate (Vitamin B9)
  • Monounsaturated fat

Avocados also contribute to Preventing Disease and Sickness

Parts of the body that benefit from the consumption of avocados include:

  • Heart
  • Prostate
  • Eyes
  • Blood pressure

Avocados can also help prevent or reduce:

  • Heart disease
  • Stroke
  • Cancer (i.e. prostate cancer or breast cancer)
  • Cataracts and macular degeneration
  • Osteoarthritis or rheumatoid arthritis
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Pumpkin Protein Shake


Pumpkin Protein Shake A Smashing Good Life ~ Sounds Yummy!

A Smashing Good Life

It’s still 100 degrees here in Las Vegas, but it’s finally Fall! This is my favorite time of year. I can’t wait to break out the boots and scarves. Until then I’ll enjoy my Iced Soy Pumpkin Spiced Lattes from Starbucks (isn’t it about time they get almond milk, geesh!), Leaves scented candles from Bath & Body Works, and this amazing shake. I made this today after my leg workout and it is delicious!

1/2 Cup Canned Pumpkin

1  Cup Almond Milk (Or whatever you prefer soy, coconut,milk)

1/2 Organic Banana

1 Scoop Vanilla Protein Powder

1/2 Tsp Vanilla Extract

Sprinkle in Cinnamon & Nutmeg

Ice & Blend.

I topped mine with Ground Flax. You could substitute Flax Oil. I also added Glutamine to help my muscles recover from my leg workout!

Warmly,

Ash 

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From Healing Cuisine: Reworked: The Green Green Smoothie


Healing Cuisine: Reworked: The Green Green Smoothie.

Green Green Smoothie II
Makes 2 Servings

1 1/4 cups cold filtered water
2 handfuls organic spinach
1 organic cucumber, chopped
3 stalks organic celery, chopped
2 organic Granny Smith apples, cored and chopped
Small handful fresh cilantro
Small handful fresh parsley
2 Tbsp fresh lime juice
1/2 tsp cayenne powder (optional)
20-30 drops pure stevia liquid (optional)
2 Tbsp flax seed oil (optional)
2 tsp probiotic powder (optional)
2 scoops plain or vanilla protein powder (optional) (I use Natural flavor Vega O.N.E)

Add spinach, cucumber, celery, apple, cilantro and parsley to blender.  Pour water over top.  Starting the blender on Low speed, blend until smooth, gradually moving to High speed (that’s the trick for getting a smooth blend).  Add lime juice, cayenne, stevia, flax oil, probiotic powder, and protein powder.  Combine briefly on Low until all the protein powder is just dissolved.  Serve immediately.

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Heirloom tomato tart – reblogged


Foods can be delicious looking and good for you too!

Heirloom tomato tart

Heirloom tomato tart (makes one 10  or 11inch tart) (inspired by this tomato and mascarpone tart)

Crust 

  • 1 cup plus 3 Tbs. all purpose flour
  • 1/2 tsp. salt
  • 6 Tbs. good butter (European style cultured butter will give you the best results), cold, cut into pieces
  • 1 egg, lightly beaten
  • about 2 Tbs. ice cold water
  1. In a smallish mixing bowl, stir together the flour and salt.  Working quickly, rub the butter into the flour with your fingers until you have a mixture with pea-sized butter lumps.  Make a well and add in the egg and water.  Stir together until it forms a messy dough in a bunch of clumps, adding a tiny bit more water if it seems too dry.  Scoop the clumps together and press it into a ball.  Flatten into a thick disk, wrap with plastic wrap and refrigerate for at least 45 minutes.
  2. On a lightly floured surface, roll the chilled dough out into a circle about 1 inch larger in diameter than your tart pan.  Gently transfer the crust to the tart pan and press it in.  Either trim the excess crust or fold any overhanging edges back inward and press them into the crust, reinforcing it and making it thicker.    Put the tart shell back into the fridge for 30 minutes.
  3. Preheat your oven to 350F.  Prick the tart shell all over with a fork, then line it with foil or parchment paper or aluminum foil (cover the sides and edges too) and fill the bottom with beans or other weights to weight it down.  Place it on a rimmed baking sheet to prevent drips, and bake in the oven for 30 minutes until lightly golden.  Remove from the oven, remove the weights and lining and return the crust to the oven for another 5-10 minutes, until nicely golden brown.  Remove the crust from the oven and allow to cool completely.

Filling

  • 4 oz. mascarpone cheese, at room temperature
  • 8 oz. chevre or other soft goat cheese, at room temperature
  • 2 Tbs. lemon juice
  • 1 tsp. lemon zest
  • 1 packed cup of fresh basil
  • 1/4 cup olive oil
  • a large pinch of salt
  • 1 small garlic clove
  • about 2 heirloom tomatoes cut into slices
  1. Blend together the mascarpone, chevre, lemon juice, and lemon zest (either in a blender or by hand with a wooden spoon).  Set aside.
  2. In a blender or food processor, whir together the basil, olive oil, garlic, and a large pinch of salt until blended.
  3. When the tart crust has cooled to room temperature, spread the cheese mixture in the bottom.  Layer tomato slices over it, then drizzle with the basil oil, and sprinkle with salt and pepper.  Serve at room temperature with a nice green salad.  I would recommend that you do not serve the tart chilled.  If you refrigerate the tart, be sure to let it come back to room temperature before serving.

Five And Spice

Although fun and life-giving and joyful and love-filled right now, if I had to choose a single word to describe life these past two weeks (and thank goodness I don’t have to choose just one word – a world where you use only one word when you could spout off a string of five to ten would be a sad world indeed, far too Hemingway-ian for the verbose among us), it would be chaotic.

Totally chaotic.  Connecting with old friends and nabbing as much quality time with family as possible on top of working on a dissertation on top of that ultimate relaxing free time activity of, ahem, starting a business, turns out not to be a recipe for order and quiet.  We did expect this, but you never fully appreciate these things until you’re in the middle of them.

But I love it!  We love it!  We love everyone…

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