Here are 5 reasons to EAT MORE CABBAGE
1. CABBAGE is a CRUCIFEROUS vegetable! This in of itself should cause you to want to EAT it more! Cruciferous vegetables have anti-carcinogenic properties...meaning, it helps your body fight off cancer.
2. CABBAGE is great for losing weight! Cabbage is one of the best sources of FIBER out there! Adding more of this vegetable to your diet (raw or cooked) will fill you tummy without expanding your waistline. It is a nutrient dense food, low in calories and high in essential nutrients. The perfect combination when trying to lose weight.
3. CABBAGE can help keep your bones and body healthy. Cabbage is a good source of vitamin C and vitamin K. Vitamin C helps your body develop resistance against infectious agents and free radicals. Enough Vitamin K in the diet makes your bones stronger and healthier.
4. CABBAGE is a good source of FOLATES. Folic acid is one of the essential components of DNA. For all your MOMS out there wanting enough of this essential nutrient for pregnancy...Cabbage is the perfect source for your body and your baby.
5. CABBAGE TASTES SO YUMMY!
Don't believe me? Try any of these recipes and you will become a believer!
This delightful fruit has always been appealing to me with its beautiful vibrant red color that sparkles and glistens... but the darn thing is so hard to open that I usually pass it up. I mean really people, who has time for that "carefully cutting then soaking in water to gently pick out the seeds one at a time so they don't burst open" method? You are in luck, if you aren't one of the 1.5 million people who have already been enlightened by this next video then please allow me to share it with you! I LOVE LOVE LOVE this video that I found today that has forever changed my life and love for pomegranates! Please take a moment to watch this life changer: (plus the guy it pretty funny, well at least he thinks so, haha) And PS. Put on an apron before you try to work along with the video, I ruined a pretty white shirt today, he mentions the possible mess at the end.
A few of their health benefits according to one of my fave docs, Dr Joel Fuhrman:
Not only are pomegranates good for your heart and blood vessels but they have been shown to inhibit breast cancer, prostate cancer, colon cancer, leukemia and to prevent vascular changes that promote tumor growth in lab animals.3 Several in vitro studies have shown this remarkable anti-cancer effect. Additional studies and clinical trials currently taking place are hopeful to reveal this fascinating effect on humans.
Also of note, pomegranate juice contains phytochemical compounds that stimulate serotonin and estrogen receptors, improving symptoms of depression and increasing bone mass in lab animals.
Many studies show that the pomegranate is one of the most powerful, nutrient dense foods for overall good health. These clinical findings clearly show a correlation between pomegranate compounds and their positive effect on both human and animal cardiovascular, nervous, and skeletal health. This is one fruit that you can't afford to exclude from your diet!
We hope you had a wonderful Thanksgiving Day! As we enter the next phase of this Holiday season, a phase that usually consists of many holiday parties with many unhealthy food options....we thought we would share a wonderful GUACAMOLE recipe! It is made from WHOLE ingredients, with a super flavor and many health benefits. It is the perfect option to keep eating healthy during this wonderful time of year! Hope you enjoy!
This fantastic recipe came from VegetarianTImes.com. I can't wait to try this one!
1 17.3-oz. pkg. prepared puff pastry (2 sheets), thawed
2 cups cauliflower florets
2 cups baby zucchini, or ½ lb. regular zucchini, halved and cut into 1 ½-inch chunks
1 cup baby carrots
12 purple pearl onions, peeled and halved
6 oz. cremini mushrooms, trimmed
¼ cup olive oil
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh marjoram
1 Tbs. chopped fresh thyme
1 tsp. salt
¼ tsp. ground black pepper
1. Preheat oven to 425°F. Coat 2 baking sheets with cooking spray.
2. To make Cornucopias: Tear off 8 18-inch-long sheets of heavy-duty foil. Fold each sheet into quarters. Roll each quarter into cone; bend “tail” if desired.
3. Beat 1 egg (or egg replacer) with 1 Tbs. water and pinch of salt in small bowl. Place 1 puff pastry sheet on lightly floured work surface. Refrigerate second sheet until ready to use. Gently pull ends of puff pastry to stretch it out to 10 inches wide. Cut pastry sheet into 20 ½-inch strips. Loosely wrap 1 strip around pointed end of first foil cone, and spiral strip around cone, overlapping edges as you wrap. When strip runs out, brush end with egg wash, then press on second strip to adhere. Continue wrapping cone with 4 more pastry strips, “gluing” them with egg as you go. Repeat with remaining strips, cones and remaining pastry sheet.
4. Place cones on their sides on 1 baking sheet. Brush all over with remaining egg wash. Bake 20 to 25 minutes, or until golden brown. Cool on baking sheet.
5. To make Roasted Vegetables: Increase oven heat to 450°F. Toss together all ingredients in large bowl. Spread vegetables on second baking sheet. Roast 30 to 35 minutes, or until vegetables are browned and tender, turning every 10 minutes to make sure they cook evenly. Transfer to large bowl.
6. To assemble Cornucopias: Gently pull foil cones away from insides of cooled Cornucopias, and discard.
This dinner came together surprisingly quick and the kids gobbled it up! Like I have mentioned in the past, I love to cook large amounts of grains and store them in the fridge for quick access. If you haven't started doing this, I highly recommend it!
Coconut Lime Stir Fry
2 cup cooked brown rice
1 yellow squash, sliced and quartered
1 zucchini, sliced and quartered
1/2 cup chopped chives
1 cup black beans
1 tbsp coconut oil
1/2 lime for juice
1-2 cloves of garlic minced
salt and pepper to taste
Warm coconut oil in a skillet, cook squash and zucchini for about 3 minutes. Add in garlic and chives, stir together and cook for a few more minutes. Stir in brown rice, black beans, and lime juice. Serve over chopped spinach and allow the warm stir fry to lightly steam the spinach.
I listened to this video earlier this week and thought I would share :) It documents the amazing studies Dr. Dean Ornish has done to prove diet is the key to treating the cause of disease but how our country just doesn't get it...at least not yet!
My girls love to help me in the kitchen. We have a lot of fun, but they are getting to that age where they all want to try cooking and creating their own fun treats. This is one we came up with together. Its a good combination of a few other treats we have posted on here, but it was there favorite add ins. You can easily adapt this recipe to fit the flavors of your family, assuming you all like chocolate treats! Give it a try and let the kiddos make it there own.
Coconut Oatmeal Drops
2 cups oatmeal
1/4 cup coconut flakes
1 cup dark chocolate chips
1/2 tbsp coconut oil
1 tbsp peanut butter
2 tsp hemp seeds
2 tsp ground flax seeds
2 tsp sesame seeds
any crushed nuts or seeds your family enjoys. If you add in a lot of extras alter the amount of oats slightly.
Melt chocolate, coconut oil, and peanut butter together either on the stove or in the microwave. Stir in all remaining ingredients and evenly coat with the chocolate mixture. Scoop mixture into 1 tbsp size scoops on to parchment paper and cool in fridge or freezer for about 20 minutes. Store any left over in a freezer bag and store in freezer. Makes about 2 dozen depending on size. Great for after school snacks or lunch boxes!
We wanted to highlight a fabulous EBOOK written by Derek & Emily Childs called:
The Healthy Happy Family: A Family Guide to A Healthier Home on a Budget.
Emily and her husband have a passion for healthy, natural foods and living a healthy lifestyle and share fabulous ways on how to do it with a budget. They were recently featured on our local TV News station promoting whole food plant based diet...LOVE IT!
Check out their book on Amazon here (it's a great price!)
We love finding people who love feeding their children PLANTS and love sharing the knowledge with others!
Check out their blog at: http://www.naturallyhealthyandhappy.blogspot.com
It's that time of year...when pomegranates are in season, are a good price and taste fabulous!
Did you know pomegranate juice has been analyzed to have greater antioxidant capacity than red wine, grape juice, cranberry juice, green tea or acai juice?
Dr. Joel Fuhrman promotes eating pomegranates:
"Drinking pomegranate juice measurably reduces oxidative stress in healthy humans. Much research has shown that pomegranate’s potent antioxidant capacity provides protection against heart disease, cancer and cognitive impairment.
Memory and brain function:
Find full article here.
I hope this motivates you to enjoy fresh pomegranates now and also to remember to use pomegranate juice to get the health benefits all year round!
My oldest daughter is about to be 11 years old. One of her passions is food. She reads cook books in bed and has even been caught on youtube watching cooking shows. She has her favorite chefs and shows she will watch over and over. The prob with this... most of the cooking demos she sees use a large amount of unhealthy ingredients leaving her wishing she could cook yummy foods and me telling they aren't healthy. It's not fun to see her disappointed over food. I really want my kids to have a healthy relationship with food and understand why we eat the way we do, but I am starting to see there is some wiggle room. I am not good at compromise when it comes to our diet, but I realize I need to allow my daughter to learn how to explore healthy eating on her own so she will be prepared when she is on her own and won't run straight the butter isle... really though have you seen the amount of butter they use on cooking shows? Yikes!
This crepe recipe has been adapted from a children's tea party cookbook my daughter received as a birthday gift a few years ago.
Fruit Filled Crepes
Ingredients: Makes 10-12 crepes
1 cup whole wheat pastry flour
1 1/2 cups vanilla almond milk
Pinch of salt
1 tbsp coconut oil (for coating the pan)
Directions: Combine the flour and salt in a bowl, mix together. Make a hole in the center to add the egg and half of the milk. Mix until smooth, the beat in the rest of the milk keeping mixture smooth and very thin. Heat oil in skillet on medium, cover entire skillet with oil. Pour in enough batter to thinly cover the bottom of the pan. Cook for about 30-45 seconds each side. Stack crepes onto a warm plate, placing wax paper between in each layer and covering with foil to keep warm.
1 cup frozen strawberries, thawed and smashed
1/2 cup fresh or frozen blueberries, thawed
The best part: Coconut Milk Whipped Cream
1 15 oz can coconut milk, chilled in fridge for several hours (over night is best)
1 tsp vanilla
1 tbsp honey
Open cold can of coconut milk and scoop out only the thick white layer of coconut cream. Do not use any of the watery portion. Whip on medium to high speed with a hand mixer 3 minutes. Add in vanilla and honey to taste. Continue to whip until light and fluffy. Serve inside or on top warm crepes.
Go check out cooking classes by The Cancer Project.
Maintenance Mommy teaches the ones in Utah!