In a classic case of don’t judge a book by its cover, Chaga looks wholly unappealing, but is a REALLY powerful adaptogens, one found in Shakeology with the new formula introduced earlier this year!
Most people probably wouldn’t even recognize it as a mycelium species when walking through the forest, but even though it’s not very pretty, it packs quite a punch!
Fire up the grill! This one is simple but yummy.
First, wash and dry the sweet potatoes, then cut them into wedges (think steak fries sized), toss with a little oil (something high smoke point is preferable as you’ll be grilling them) and sprinkle with this spices of your choice – there are several recipes for “rubs” out there that would work nicely!
Preheat grill to medium and then place the wedges directly on the grill grates. Cook about 3 – 4 minutes per side.
A good way to eliminate some calories while adding flavor (and antioxidants!) to your dishes is to cook with juice!
- Cashew – Made from part of the cashew tree, but not the nut itself, the juice adds a nutty taste. By subbing cashew juice for sauce in a stir fry, you are improving your body’s absorption of the meat’s iron, due to the high vitamin C content!
- Orange – You can get rid of oil based mixtures and marinate your chicken and fish in this classic breakfast standby! Citrus enhances the natural flavors of poultry AND keeps them super tender.
- Pomegranate – Loaded with polyphenols – antioxidants that can stave off heart disease and cancer – pomegranate makes a delicious, thick reduction to pour over pork, chicken or beef.
- Carrot – This beta carotene-laden juice promotes healthy vision and helps protect against heart disease, and it works well in Asian noodle dishes. Spices such as ginger, garlic, cinnamon and cumin enhance the sweet and savory flavor of the juice.
Beets, beets, delicious fruits… oh wait, wrong jingle! And beets aren’t a fruit – but they ARE colorful little powerhouses of nutrients, vitamins, and minerals!
As a very good source of the antioxidant manganese and a good source of the antioxidant vitamin C, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables. These little beauties are also an excellent source of folate and a very good source of manganese, potassium and copper. They are a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6.
I love beets – I get this love from my mama!
Do you like beets?
You may know these as garbanzo beans, and you may know them as chickpeas, but either way, you cannot have Hummus without them!
These little buddies boast fabulous fiber content, and are a clean source of protein! They have a delicious nut-like taste and a buttery, yet starchy, pasty texture.
Both the outer layer and main inner portion of garbanzo beans contain a wealth of phytonutrients. The outer seed coat can be concentrated in flavonoids, including quercetin, kaempferol and myricetin. The interior of the beans is typically rich in ferulic acid, chlorogenic acid, caffeic acid and vanillic acid. All of these phytonutrients function as antioxidants, and many also function as anti-inflammatory nutrients. Garbanzo beans are an excellent source of molybdenum and manganese, and a very good source of folate and copper as well as a good source of dietary fiber, phosphorus, protein, iron and zinc.
Tiny but mighty — are you a fan?
Confession: I hated these things until I was about 30 years old. They look like eyeballs, and I just couldn’t wrap my brain around eating them (though I did try). They were (that’s right, past tense!) one of VERY few veggies I dislike – joining broccoli rabe and asparagus (I have also come around on Asparagus, but not broccoli rabe — too bitter!).
True to form, my foodie husband managed to find a preparation I actually enjoy, and actually go back for seconds of! He roasts them with some olive oil, and adds in some bacon for texture (and okay fine, a little taste!) and it works perfectly! We have also had them without the bacon and I still enjoy them!
Their glucosinolate content helps us battle cancer and detoxes our body — moreso than any other vegetable!
Goji. Goji berry. That’s fun to say… don’t mind me, I love things with fun names. Anyways…
You have probably heard of today’s superfood, but have you tried them? Goji berries are a good source of vitamins and minerals, including:
- vitamin C
- vitamin A
They are also a low sugar nutritional option, making them ideal for Diabetics (but as with anything else, you might wish to discuss this with your medical team!)
It’s soup and stew season, and who doesn’t love biscuits with that? These pack a bit more of a healthy punch because we all know how loaded with goodness sweet potatoes are, right?! Loaded with antioxidant and anti-inflammatory nutrients, the fiber in sweet potato can help regulate your blood sugar!
How do YOU feel about sweet potatoes?
For most people, mushrooms are either liked, or hated… no middle ground. Where do you stand on them?
I am one who loves them – raw or cooked! I especially appreciate that they are low-carb but high-fiber — that’s a Diabetic’s dream! 🙂
So many varieties… give them a chance!
Do you have a favorite recipe that calls for mushrooms?