Need a Reason to Eat Kale?
I am a huge fan of kale. I’ve been meaning to write a post about it’s nutritional value, but this article-Crouching Garnish, Hidden SuperFood: The Secret Life of Kale-by Sayer Ji is so comprehensive that I couldn’t dream of doing better.
Read Full Post | Make a Comment ( None so far )Avocado: The World’s Healthiest Food
If you were stranded on a desert island and could have just one food with you, what would you choose. I would choose an avocado. The avocado page on the Whole Foods website offers an amazingly comprehensive explanation of the seemingly endless nutritional value of the avocado, but here is why I try to eat one every day. Avocados are:
- full of antioxidants
- enhance the absorption of other antioxidants
- anti-inflammatory
- full of good fats
- blood sugar regulators
Add an egg to it, like I did for breakfast this morning and you get:
- a complete range of amino acids
- all the B vitamins
- rich source of selenium and iodine, minerals difficult to obtain from other foods
- omega-3 fats
Recipe
- cut 1 avocado in half, remove the pit and scoop out a little extra if needed
- drop one egg in each avocado half
- sprinkle with salt and pepper to taste
- bake at 350 for 10-12 minutes (don’t overcook!)
How Colorful Is Your Plate?
When I first made major changes to my diet I learned from Dr. Terry Wahls to eat, among other things, 3 cups of color per day. She suggested the 3 cups be made up mostly of reds and blues like blueberries and raspberries. She clearly was promoting the consumption of antioxidants to stop the internal “rusting” associated with oxidative damage.
I eat those 3 cups of color most days, but I have to admit that is far easier to accomplish during the bountiful summers here in the Pacific Northwest. Below is a chart that reminds us of the importance of all the colors foods have to offer.
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Diminishing Nutrition
According to this NYT article-Breeding the Nutrition Out of Our Food
We’ve reduced the nutrients and increased the sugar and starch content of hundreds of…fruits and vegetables.
While I don’t think this article captures the larger issue as strongly as the title does, it is an important topic. I do like how they point to fresh herbs as a way to compensate for the nutritional losses in our food.
Dining for Health
My husband and I had an outstanding dining experience at Laurelhurst Market in Portland, OR this weekend. Laurelhurst features all natural, hormone free, antibiotic free meats and works with local farmers and food providers whenever possible. I have a handful of favorite restaurants in the city, but Laurelhurst has been on the top of my list for a while, not only because their food is so healthy and pleasurable, but also because they consistently serve some uncommon items I like. Take a look:
- Marrow Bones with Toasted Soft Pretzel, Pickled Mustard Seeds
- Chicken Fried Veal Sweetbreads with Salsify Puree, Endive & Apple Salad, Maple Gastrique
- Shrimp & Grits with Pan Seared Scrapple, Braised Tasso, Cauliflower Chow Chow, Spring Shoots Salad
- Steak Tartare with Vodka, Chives, Shallot, Salt Cured Egg Yolk
- Mussels Frites with White Wine, Garlic, Pea Shoots, Herbs (more…)
A Path to Health 