Tag Archives: vegetables
Yesterday I worked for ten hours seeing sick people at the clinic and when I was done I needed a little Alison time to decompress and so naturally I went to the grocery store. I find shopping for fruits and vegetables quite soothing. I know, some people like shoes, me, it’s the produce section….Anyways, there is a global market near the clinic and so I decided to stop, see what Asian/Mexican treats were available. Needless to say I bought a plethora of interesting greens and foods, some that I still do not even know how to use or how to name – I shall experiment this evening. And I must say that I was happily distracted for at least an hour.
I walked the aisles of curry, hot sauces and seaweeds and when I stumbled across the ‘every kind of canned mushrooms’, I was super happy. I love the straw variety and decided that I definitely needed a few cans of these.
Today, as I was preparing lunch and heating up some chili that I made, I remembered that I had those delicious mushroom. So, I opened a can, rinsed and then poured them into my soup. YUM! When I was putting the can in my recycling bin I happened to see the expiration date, it said 2022. Wow, I looked again thinking it probably said 2012, but nope, clearly it said 2022. I thought, my God these little guys may live longer than me! Then I had to wonder how is that possible, feels weird? I was actually scared to look at the ingredient list especially after I noticed the 800 mg of sodium per serving…yikes! I just had to stop and pull my eyes away but before I did, I had another thought, BPA. OMG! Of course this can also had BPA and I thought how much BPA can a mushroom absorb between now and 2022? How old is the can to begin? I mean, if it can last until 2022, maybe it is only midway through its shelf life and this can is actually from 2002. So I am thinking that is a lot of BPA?
Jeez, I am telling you, knowledge is not always bliss! After all was said and done I contemplated deep and hard as to whether or not I should even eat this delicious meal. I really like those mushrooms and the chili that I added it too was divine. Funny, as toxic laden as it may be, it was not an easy decision…Needless to say I am probably never going to buy canned mushrooms at the asian store again.
Step aside spinach there is a new green in town! I am speaking about my favorite all time green, my garden growing friend and super healthy crunchy leafy green – the incredible fabulous amazing kale! Kale and its incredible health benefits have actually been around for a long time. Quietly, yes, but believe it or not there was kale before there was kale chips! I have been eating this funky looking vegetable for years and as with many good things, it is hard to keep them under the radar for too long. Eventually their amazing qualities shine bright and this year, it’s kale’s turn to be in the spotlight.
I just had my favorite kale salad, freshly picked from the garden, and I feel super energized with fabulous green power!
So here are the many reasons I love Kale and you should too!
1. kale is a member of the Brassica family of vegetables, (also include are broccoli, cabbage and brussels sprouts) that have gained quite the reputation as potential cancer-fighting foods. Kale is packed with the organosulfur compounds that may actually help the liver neutralize potentially cancerous substances.
2. Kale is full of beta-carotene, an important nutrient for good vision also the prevention of cataracts.
3. Kale is also an excellent source of vitamin C, just one cup will give you 88% of your RDA of vitamin C which is great for your immune system and helpful for protection against viruses like the common cold as well as the flu.
4. Kale is rich in minerals, such as iron, manganese, calcium and potassium. Potassium is excellent to help reduce blood pressure. Calcium is needed for optimal bone integrity.
5. A cup of kale provides 10.4% of the daily value for fiber, which has been shown to reduce high cholesterol levels. Fiber can also help out by keeping blood sugar levels under control, so kale is an excellent vegetable for people with diabetes.
Need I say more?
Really easy- if you are super busy, just buy your favorite pesto (made with olive oil of course) or make your own and take the leaves off of the kale stem, compost the stem and puree the leaves with the pesto. Now you have this enriched delicious guilt free pesto..yum. Try it on your favorite cracker or a flacker, it is really divine….
Easy and cooked- sauté kale 1-2 cups (take the leafy part of the stem and toss the stem. The leafy part is the sweetest and most tender) with fresh garlic (1-2 cloves) and a little water (or extra virgin olive oil) then sprinkle with lemon juice, sea salt and/or olive oil before serving.
Easy and raw- Again take the leaves of the kale (2 cups is perfect) and place in a bowl. Add a tbsp of extra virgin olive oil, a tsp of sea salt and 2 tbsp of lemon juice then using your hands crunch up the leaves so they get soft (the salt helps to breakdown the cell walls of the kale which makes it softer and sweeter and more delicious). May add 1 cup of mushrooms and/or red onions, walnuts to get some omega-3 fatty acids and then let it marinate a little, maybe an hour then enjoy.
So as usual protein is in the news again! We do love our protein in this country and I find that most of my clients fall into one of two categories, protein neurotic (yes, that includes me too) and/or carbohydrate phobic (and yes, that also includes me).
We do in fact need protein to live, to build tissue, muscle, hair, nails. And yes protein does help with concentration and yes, it does help to keep us full. My only beef about this protein craze is that I feel so sorry for all of the animals who need to be sacrificed so that we can feel satiated! It is just not necessary. In fact, there are many fabulous alternatives where you can get all of your protein needs met and no animal cruelty at all!!!
here are some ideas:
Spinach: 1 cup 5 grams of protein
Broccoli; 1 cup 5 grams of protein
Quinoa: 11g Protein / Cup
Lentils: 18g Protein / Cup
Black, Kidney, Mung,& Pinto Beans: 15g Protein / Cup
Almonds: ¼ cup – 8 grams protein
Sunflower seeds, ¼ cup – 6 grams of protein
Tempeh: 24g Protein / 4 Ounces
Spirulina: 6g Protein / 10 grams
Hemp Seeds/Flax seeds: 10-16g Protein / 3 tbsp
So mooooove over meat and say hello to live sources, healthy plant-based sources of protein that are cruelty free, environmentally friendly and yummy. And to top it all off these other sources of plant-based protein also contain many other vitamins and minerals essential for healthy living as well. So you get your protein fix and way more! Just as the doctor ordered….