Join me on my whole food plant based eating adventure
Author: DIANA ZATT
Hi everyone! It's no secret. I'm pretty addicted to eating clean and leading a healthy lifestyle. I am a registered nurse and chronic condition educator (diabetes, heart failure, hypertension, obesity & COPD). Nothing excites me more, personally and professionally, then helping others take control of their health. It really is a passion of mine. That's why I created this blog! When I am not in the kitchen creating healthy eats or digging through scientific literature, I enjoy hiking, biking, gardening and spending time with hubby Dennis. Oh and I am a mother to a loud mouthed parrot named Pickles, a 20 year old black cat named Charlie and about 50,000 honey bees.
I made this refreshing smoothie bowl over the weekend for a little change from my usual oatmeal and banana breakfast. Smoothies don’t have to be eaten with a straw. Try this thick smoothie and eat it with a spoon! It was delicious and nice to have a little diversity.
Whip together the banana, blueberries and plant milk. The mixture will turn thick and creamy. Pour into your favorite bowl. Top with the walnuts, kiwi, coconut, blueberries and banana slices (or fruit, nuts or seeds of your choice). Enjoy!
Slow Cooker Split Pea and Red Potato Soup with Garlic Crema
With the high winds, rain and chilly weather, Wednesday definitely seemed like a soup day. It was also a work day so I didn’t have time to fuss for hours over the stove. During my morning shower I went through my refrigerator and cupboards in my head taking an inventory of what I had and what I could possibly make. I remembered the red potatoes and carrots that were getting a little soft and the dried split peas I bought bulk at Lucky’s Market over the weekend. I think I have an onion. No – I know for sure I have an onion way in the back of the crisper! Decision made – split pea soup – and I’ll throw it all in the slow cooker and hope it turns out.
So this recipe is kind of like the way so many things go in my life – “make it up as I go along.” But truthfully, once you get into the swing of plant based cooking it’s pretty easy to throw this, that, and the other thing together and make something fantastic. Inventing new meals anymore is kind of my registered trademark.
Well I put all the ingredients in the slow cooker at 12 noon (during my lunch break) and by 3:00 the pleasant aroma started permeating throughout the house. By 5:30 the most magnificant pot of cream of split pea and red potato soup was ready for consumption. The added bonus was eating it during the drama of a full fledge lightening and thunder-boomer storm!
Ingredients
4 cups vegetable broth
1 1/2 cups dried split peas
1 carrot cut in pieces
1 large unpeeled red skinned potato cut in pieces
1 large onion chopped
2 large garlic toes minced
1 tsp. ground black pepper
1/2 tsp. oregano
1/4 tsp. cayenne pepper
2 bay leaves
1 cup unsweetened almond milk
For the garlic crema garnish (optional)
1/2 cup unsweetened almond milk
1 tsp. corn starch
1 tsp. garlic powder
Vegetable broth, dried split peas, carrots, red skin potato, onion, garlic, bay leaves, black pepper, oregano, cayenne pepper, almond milk (not pictured)
Directions
Rinse the dried peas. This is important to rinse off any dirt PLUS, because split peas are hollow, without rinsing they will not cook properly. Rinse ever so quickly to prevent loss of nutrients.
Add the first 10 ingredients to the slow cooker. Cook on high for 4 hours or low for 8 hours.
Remove bay leaves. Puree mixture in a high speed blender.
Transfer to a pot, add 1 cup almond milk and simmer for a few minutes
In a small saucepan add 1/2 almond milk, cornstarch and onion powder. Stir constantly over medium heat until the mixture thickens.
Serve soup piping hot and garnish with the garlic crema.
Rinse ever so briefly to remove dirt If you prefer a chunky style soup then omit the pureeing step (or just pulse 2 – 3 times)The garlic crema adds a nice touch to the soupInstead of croutons or bread, I served mine with pecan cranberry flax crisps. I will post this recipe soon.
What?? Cucumbers in a hot soup? You’re joking right? That was my initial thought when I saw this recipe in Eating Well magazine a few years back. But there was a sale on cucumbers at my local Giant Eagle and I started thinking about that recipe. I had some pretty low expectations but made it anyhow. Boy was I wrong. I will definitely make again, and again, and again!
Ingredients
1 ripe avocado
3 cucumbers peeled and sliced
6 cloves garlic, minced
1 sweet onion, diced
1/4 cup fresh parsley
4 cups vegetable broth
1 tbsp. freshly squeezed lemon juice
2 tsp. freshly ground black pepper
1 tsp. fresh or dried dill
1/8 tsp. cayenne pepper
1/2 cup fat free plain yogurt
Acocado, cucumbers, vegetable broth, onion, garlic, parsley, lemon, black pepper, cayenne pepper, dill (not pictured), roasted red tomatoes
Directions
Sautee the onions and garlic in a large saucepan using water. Stir occasionally until tender. Add the lemon juice and cook for 1 minute.
Add the cucumbers, broth, black pepper, cayenne and dill. Bring to a simmer then reduce heat and cook until the cucumbers are soft 8-10 minutes.
Transfer the mixture to a high speed blender. Add the avocado and parsley and blend until smooth and creamy.
Return soup to the saucepan and cook on low for another 5 minutes.
When serving garnish with roasted red pepper and a dollop of the yogurt.
Just look at that color!This soup can be served hot or cold. I served it hot seeing that it was a chilly day here in Ohio. I think on a hot summer day this soup would be refreshing served cold. Wasa whole grain crackers are always my “go to” crackers with soup when I am too lazy to make my own. Just can’t take enough pictures of this masterpiece. Hubby said by the time I completed my photo shoot I’ll need to reheat it. He was right.
It was a challenging week. Although I have been eating healthy and exercising I still feet drained. So today I whipped up a batch of carrot ginger juice using my Nutribullet juicer. I juiced eight unpeeled and thoroughly washed carrots, two thumb sized pieces of peeled ginger root, one lemon with peel removed and 1/2 teaspoon black pepper. I juiced the carrots first and set the pulp aside for carrot burgers which I’ll make later today. Then I threw in the ginger and lemon. I added the black pepper to the juiced liquid. The finished product was refreshing and really delicious. Saturday is off to a good start and, hopefully, with a bit of rest and relaxation I’ll be all set for the upcoming week.
Carrot skin contains concentrated vitamin C and niacin. The carrot core contains calcium, phosphorus, potassium, magnesium and beta-carotine which the body converts to vitamin A. Although carrots are low in protein, they do contain all 9 essential amino acids. Ginger is loaded with antioxidants which prevent stress and damage to DNA. Ginger, like tumeric, also contains curcumin which is a powerful anti-inflammatory. The black pepper intensifies the effect of the cucumin. The lemon gives the concoction of nice zingy flavor. Cocktail on the go!
Well our 40 degree heat wave did not last long. By mid-afternoon the temperature dropped to 20 degrees and then back to a winter wonderland. So with the white stuff bleeding from the sky and the roads once again covered in a brand spanking new blanket of snow, there seemed to be only one thing to do. Make soup.
The roasted cherry tomatoes last week were so delicious that I decided I had to have more. This time I chose vine tomatoes to give my soup a sweet flavor. They are a bit more expensive but worth every extra penny. I placed them on a parchment covered cookie sheet vine and all. I added a few sweet Walla Walla onions to continue with the sweet theme. Then I threw in some cut up red bell pepper and whole garlic. I spritzed some water over the vegetables and let them roast at 400 degrees for 30 minutes. The aroma of the roasted veggies was an olfactory overload.
Vined tomatoes, red bell pepper, sweet onions and garlicDon’t worry if some get a little burnt. It enhances the flavor.
Ingredients
4 vined tomatoes
2 red bell peppers
2 sweet onions
3 garlic toes
2 cups vegetable broth
1 tsp. black pepper (or more)
1 tsp. basil
1 tsp. garlic powder
1/2 tsp. date syrup (optional)
1 cup unsweetened almond milk
3 tbsps. corn starch
Directions
Roast the tomatoes, peppers, onions and garlic as explained above
Place roasted vegetables in a food processor or high speed blender and puree
Place puree in a soup pot and add the vegetable broth, spices and date syrup. Simmer for 30 minutes stirring occasionally.
Heat up the almond milk in a saucepan. Add the corn starch and stir continuously until thick. It won’t take long. Pour thickened almond milk into the soup pot and simmer for 10 more minutes. Garnish with homemade croutons or serve with Pepita, Sesame and Flaxseed Crisp Crackers or multigrain Wasa crispbreads.
Almond milk sauceThe finished product. It turned out amazing. We ate our soup curled up on the sofa, roaring fire, snow falling and watching Rick Steve’s Croatia & Slovenia. Winter = snow + soup.
Avocado Butter with Roasted Cherry Tomatoes on Toasted Bun
I found a package of grape tomatoes tucked in the back of my refrigerator that had seen its better days. They were shriveled but not yet moldy. Hubby told me to throw them away. “We don’t waste food Dennis,” I said. So I cut them in half, roasted them in a 400 degree oven for about 20 minutes, and Oh My God! Sweet like candy.
I also had a few over-ripe avacados that weren’t looking so great either. I pureed them with a tablespoon of unsweetend almond milk and a little black pepper until they got nice and creamy. I spread the avocado over a toasted whole wheat bun then smothered it with the roasted tomatoes. If you’ve never had pureed avocado on warm toast or bun try it. It tastes so buttery. Anyway, this was the birth of my Avocado Butter with Roasted Grape Tomatoes on Toasted Bun creation!
Place on parchment paper or a silicone pad to eliminate the need for oil. 400 degrees for 20 minutes.Over-ripe avocados, grape tomatoes, a little almond milk and a bun. That’s all it takes to make this mouthwatering and super healthy sandwich. The bun is Dave’s Market Killer Organic 21 Whole Grain and Seeds
When I was in my 40’s I worked for a managed care organization as a chronic disease educator. I coached individuals with obesity, heart disease and adult-onset diabetes. The root cause of these conditions generally relate to lifestyle – sloppy diet and inactivity. At that time I considered myself to be a healthy eater with an active lifestyle. I felt that I ate better than 98% of all Americans. I was healthy, no chronic health conditions and a normal BMI. But when I analyzed my diet I realized I ate like crap. I was a cheese-aholic, hardly ate any greens and my daily sodium consumption was almost 3000 mg. per day. And “little miss active” turned out to average only 1000 steps per day. I can’t believe I’m sharing this with the whole wide world – but it’s true. From that day forward I made a committment to my body and myself. I cleaned up my diet, got moving and never looked back.
What’s with Western medicine anyhow? Why is it that you’ll never hear a single word about nutrition from your doctor until you get the chonic condition? That’s just ass backwards to me. Seems it should be the other way around to prevent conditions from happening in the first place.
Something I tell patients often is “Knowledge is power. The more you know the more you can control.” Learn everything you possibly can about health, wellness and chronic conditons. Then make a commitment to apply what you have learned into each and every day for the rest of your healthy life.
A healthy outside starts from the inside. Commit to your health today not tomorrow or the next. – Diana Zatt
Cold-pressed beetroot, ginger, lemon and black pepper juice. Like tumeric root, the chemical curcumin is also found in ginger root. Consumed alone you will still get the anti-inflammatory and anti-oxidant benefits but adding black pepper makes it one-thousand times more potent. My apologies for the not so aesthetic appearance of the glass (juice inside the rim). I carried my concoction thru knee high deep snow shaking it up a bit. I might need to put “camera crew” in the budget for next year lol!
Several years ago a co-worker loaned me a book “How Not to Die” by Michael Gregor MD. She knew I was pretty serious about eating healthy and thought I might like it. I’m embarrassed to say the book sat on my desk for about 2 weeks. The title was sort of a big turn off plus the last thing I wanted to do was learn about yet another bogus eating plan. I ended up taking the book home so I could at least read the introduction before politely giving it back.
Well I ended up reading this book, cover to cover, in five days. All 562 pages. I bought my own copy, have since read it a few more times and reference it often. It was my epiphany to a lifestyle of green light eating. I’ve lost track, but I believe it’s four years now that I have been following a predominantly whole food, plant based, no salt, oil or sugar way of eating.
As Dr. Gregor explains, healthy foods are not necessarily interchangeable. Some foods and food groups have special nutrients not found elsewhere. So, in order to get all the nutrients, vitamins, minerals, fiber, protein, complex carbohydrates and healthy fats needed I use a checklist calledThe Daily Dozen. It assures me that I am getting everything I need in a day. It inspires me to eat healthier and to turn my eating experience into an opportunity to maximize my nutrition and health. So allow me to share with you my daily dozen.
Berries
1 serving daily1 serving = 1/2 cup fresh or frozen or 1/4 cup dried berries. Berries are loaded with antioxidants like athocyanins which protect cells against free radicals. Berries also have strong anti-inflammatory properties which decrease the risk of heart disease and other chronic conditions. They also contain resveratrol which reduce markers associated with tumor growth. Additionally they are loaded wtih several vitamins and minerals including vitamin C and manganese. Want more reasons to eat berries daily? They are high in fiber, low in calories and have been shown to reduce LDL (bad cholesterol). They also contain ellagic acid which protects the skin from wrinkles and aging. Perhaps best of all they are freaken delicious!
1 SERVING / DAY BERRIES OF ANY TYPE Blueberries, cranberries and blackberries have the highest antioxidant content of all the berries.
Other Fruits
3 servings daily1 serving = 1 medium, 1 cup cut up or 1/4 cup dried fruit. Variety is the key. Citrus is an excellent source of vitamin C whereas cantalope is a great source of vitamin A. So you see we get different nutrients from each different type of fruit. In addition to vitamins and minerals, there is an estimated 100,000 phytonutients and they are not just in apples and oranges! So move beyond your comfort zone and mix things up a bit. After all you wouldn’t wear the same outfit every day would you?
3 SERVINGS / DAY OTHER FRUITS
Beans
3 servings daily 1 serving = 1/2 cup cooked beans, split peas, lentils, chickpeas, tofu or tempeh, 1 cup fresh peas, quinoa and sprouts, 1/4 cup bean dip or hummus. Beans are an excellent source of protein for plant based eaters. There are many types of beans: lima, black, kidney, soy, garbanzo, navy, pinto, red and black eyed peas.
Beans are high in amino acids which are the building blocks of protein. Protein is critical to the maintaining and repair of the body. Of the twenty amino acids, nine are essential. Some plant based proteins contain all nine, whereas others are incomplete. So choosing different bean sources increases the chances of getting all nine essential amino acids in.
In addition to protein, beans contain folate which is necessary to make healthy red blood cells. Beans are also rich in polyphenols, a type of antioxidant, that prevents cancer cells from dividing. Lastly, beans are also high in fiber which helps to lower cholesterol and blood glucose.
Beans often get a bad rap due to the musical and not so sweet smelling by-product as the sugars get digested. My best advice is to start off slow with 1/2 cup per day then gradually titrate up over the course of several weeks to months. According to a study in India, soaking uncooked beans for twelve hours significantly reduces the gas producing substances found in beans. From a personal perspective it took a few months for my body to adjust. Gradually less toots, whistles, squeals and farts. Four years into this I got this down – no issues at all.
3 SERVINGS / DAY BEANS
Cruciferous Vegetables
1 serving daily 1 serving = 1/2 cup cauliflower, cabbage, broccoli, collard greens, kale, radish, turnips, bok choy, arugula or brussel sprouts. Cruciferous veggies are a must in everyones daily diet. I think of them as my cancer prevention therapy or cruciferous chemo. The glucosinolates in these veggies are responsible for the aroma but also known to have anti-cancer effects. Glucosinolates protect cells from DNA damage and carcinogens. The news gets even better. Cruciferous veggies are also a great source of phytonutrients which help to lower inflammation reducing the risk of developing cancer. Sulforaphane, a liver enzyme detox boosting compound, is found almost exclusively in cruciferous vegetables. Hey you can eat all the carrots, peas and tomatoes you want but unless you eat cruciferous veggies you will not benefit from this compound. Did you know that kale and collard greens are famously high in calcium? With all this good news I can’t imagine anyone not wanting to join the cruciferous crusade.
1 SERVING / DAY CRUCIFEROUS VEGETABLES
Greens
2 serving daily 1 serving = 1 cup raw or 1/2 cup cooked. Did you know that the calcium found in green leafy vegetables is more readily absorbed then that found in cow’s milk? It’s true. Also, high consumption of green leafy and cruciferous vegetables is associated with lower rates of cognitive and memory decline. Greens provide iron, zinc, potassium, magnesium and are considered to be the richest source or nitrates. The nitric oxide from plant based nitrate is huge in the prevention of heart disease and high blood pressure. Eating at least one serving of green vegetables a month decreases the risk of glaucoma by 69%. Want more? The lutein and zeaxanthin in greens protects against cataracts and macular degeneration. Sure there are supplements but natural is always better. Want less wrinkles, better looking skin and preservation of your fountain of youth? Eat your daily greens!
2 SERVINGS / DAY GREENS
Other Vegetables
2 servings daily 1 serving = 1 cup raw leafy, 1/2 cup raw or cooked nonleafy, 1/2 cup vegetable juice or 1/4 cup dried mushrooms. Like fruit, variety is the key. Carrots, sweet potatoes, winter squash and pumpkins are excellent sources of beta-carotene whereas beets contain betaine that supports liver health. The fiber found in okra helps to stabilize blood sugar and the mucilage binds with cholesterol. So you see, we get different nutrients from each different type of vegetable so don’t pass by the often overlooked parsnip, fennel, leek, eggplant and artichoke. Get out of your comfort zone and reep the health benefits of every single vegetable.
2 SERVINGS / DAY OTHER VEGETABLES
Nuts and Seeds
1 serving daily 1 serving = 1/4cup nuts or seeds. Nuts are an excellent source of heart healthy unsaturated fats. Nuts lower LDL (bad) cholesterol by elevating HDL (good) cholesterol. Nuts are a great source of L-arginine, a substance that makes the walls of the arteries more flexible and less prone to clots. Nuts also lower levels of inflammation in the body which decrease the chance of heart disease and other chronic conditions. There’s even more good news. They are a great source of protein and are high in fiber. The only downside to nuts is they are high in calories. If weight is an issue limit to the recommended one serving per day.
Not all nuts are created equal. While, generally speaking, they are all healthy some have special characteristics not found in others. Walnuts are the overachiever of all nuts. In addition to the standard omega – 3 fatty acids, protein and antioxidants, walnuts contain a unique cancer fighting substance called Ellagic acid. They also have the highest amount polyphenols compared to other nuts. Brazil nuts are loaded with calcium, iron, potassium and magnesium but what makes them special is their high amounts of selenium. Selenium is a potent antioxidant. There was an article published in the Journal of Nutrition and Metabolism which concluded that the routine consumption of potent amounts of brazil nuts improved serum lipid levels. Ten volunteers consumed four brazil nuts and 48 hours after consumption their serum LDL levels dropped by 23% which persisted for one month. To sustain this drop one would need to consume four brazil nuts a month. Among the plant based community there is a saying “four on the forth.” This means eat your four brazil nuts on the 4th of each month. It is believed that the selenium is responsible for the reduction of LDL and elevation of HDL. This is just nuts!
1 SERVING / DAY NUTS OR SEEDS
It turns out seeds are not just for birds. Like nuts, seeds are another important source of healthy fats. Seeds are also a key source of arginine which bolsters fat metabolism and tryptophan which helps control mood and sleep. The high phytic acid found in seeds helps to increase bone density. The phytonutrients and antioxidants found in seeds are important in the prevention of many chronic diseases. Chia, poppy, pepita, sunflower, pumpkin, pomagranate, hemp and sesame are among the most popular seeds. Because they each have their own special nuances mix them up a bit.
Here’s an interesting little fact. A peanut is not actually a nut. Peanuts are legumes which are in the same family as peas and lentils. That being said they are still healthy (unsalted please).
1 SERVING / DAY NUTS OR SEEDS
Flaxseeds
1 serving daily 1 serving = 1 tbsp. ground flaxseeds. Flaxseeds are so important they get their own special place in the Daily Dozen. They are the richest source of omega – 3 fatty acids and contain one of the most powerful cancer blocking enymes known as lignans. But it gets even better. Evidenced based research studies have found that taking one tablespoon of ground flaxseeds daily reduced systolic blood pressure (top number) up to 15 points and diastolic blood pressure (bottom number) up to 7 points. It was found that a simple daily “dose” of flaxseeds reduced blood pressure 2 – 3 times better than standard blood pressure medication with zero side effects.
Why ground flaxseeds as opposed to whole? Ground flaxseeds are more easily digested. It is too easy for whole flaxseeds to pass through the intestine undigested thereby losing out on the benefits.
1 SERVING / DAY FLAXSEEDS
Whole Grains
3 servings daily 1 serving = 1/2 cup hot cereal or cooked grains, pasta or cornkernels. 1 cup cold cereal, 1 slice bread, 1/2 bagel or English muffin or 3 cups popcorn. First of all, what exactly is a whole grain? Whole grains are simply grains that have all three parts intact: bran (fiber filled out layer with B vitamins), endosperm (starchy carbohydrate middle layer with protein and vitamins) and germ (nutrient dense core with B vitamins, vitamin E, phytochemicals and healthy fats). Barley, buckwheat (gluten-free), brown rice (gluten-free), bulgar, oats, corn, popcorn, millet, teff (gluten-free), sorghum (gluten-free), quinoa (gluten-free), and whole grain pasta and bread are whole grains.
What are refined grains? Refined grains have been mechanically processed to remove the bran and germ. In other words stripping the grain of important vitamins, nutrients and fiber. White flour, white rice, white pasta and white bread are refined grains. Would you marry half a man? Would you settle for half a paycheck? Please remove refined grains from your grocery list. Immediately. Permanently.
Eating whole grainsappears to reduce the risk of heart disease, adult onset diabetes, colorectal cancer, obesity and stroke. Eatingrefined grainsmay actually increase the risk of chronic health conditions. Whole grains are jam packed with soluble fiber that regulate blood pressure, cholesterol and control appetite. Need more? Whole grains are loaded with cancer fighting and anti-inflammatory anti-oxidants. They also contain stanols, sterols and polyphenols which are important in overall disease prevention.
3 SERVINGS / DAY WHOLE GRAINS
Herbs and Spices
1 serving daily 1 serving = 1/4 tsp. tumeric or any other salt-free herbs and spices. Spices have been used for medicinal and healing purposes in many cultures for thousands of years. Today there is growing appreciation and acceptance for the role herbs and spices can have on chronic illnesses like arthritis, cancer, Alzheimer’s disease, anxiety and depression.
Curcumin, found in tumeric, has promising potential in the prevention of dementia and certain cancers like breast, skin, pancreatic and colon cancer, multiple myeloma and osteoarthritis. This, as well as curcumin’s potent anti-inflammatory qualities, make tumeric the spice to include in the daily diet. Saffron has been found to be just as effective in the preservation of memory as the medication Aricept. Ginger, cloves, and rosemary have cancer prevention qualities. Ginkgo biloba, holy basil and parsley have been shown to improve mental health. Cinammon has powerful anti-diabetic effects. Garlic keeps blood vessels flexible. The capaicin found in cayenne pepper reduces the number of pain signals sent to the brain providing pain relief.
In addition to all their healing benefits, herbs and spices are an important way to flavor foods without using salt. Experimenting with spice combinations is fun and a great way to express culinary creativity.
1 SERVING / DAY HERBS AND SPICES
Fluids
5 servings daily 1 serving = 8 ounces Roughly 60 – 70 percent of the human body is water. For our kidneys, heart, lungs, brain and muscles to function optimally they need sufficient water. Water lubricates the joints, helps carry oxygen throughout the body, cushions our brain, regulates body temperature, helps digest food and flushes out wastes. Did you know that 60% of our skin is water? So don’t expect to have a great complexion unless you are well hydrated. Did you know that 70% of our brain is comprised of water? It’s true. A mere 2% reduction in fluid intake will mess with mood, cognition, memory, attention and problem solving.
Unless you have heart or kidney failure which require fluid restriction, the recommendation is five (8 oz.) glasses of water per day.
Water may not be the most exciting beverage but it is hands down the best drink to consume. It is thirst quenching, zero calories, cheap, and we literally cannot live without it! Not a fan of plain water? Perk it up by adding cucumber, lemon, lime or orange slices, fresh or frozen fruit or fresh crushed herbs like mint, peppermint, ginger, basil or oregano.
Healthy teas (hibiscus, green, matcha, jasmine, lemon balm, earl gray, chai, black, white, peppermint, rooibos and chamomile) and coffee (without cream or sweetener) rank second next to water. Unsweetened plant based milk and juiced fruits and vegetables also count as liquids. Smoothies do not count seeing that the majority is pulp or fiber.
Don’t forget about water rich fruits and vegetables. Watermelon is 92% water. One cup contains over a half a cup of water. Cantaloupe is 90% water. One cup delivers about a half a cup of water. Oranges are 88% water. One orange contains almost one half cup of water. Strawberries, cucumbers, peaches, lettuce, zucchini, celery, tomatoes, grapefruit, bell peppers and cauliflower are also water rich.
If you care anything about your kidneys do not drink carbonated beverages – regular or diet. A study thru the National Kidney Foundation concluded that drinking soda is connected with a decline in glomerular filtration rate (an important marker of kidney function). Carbonation is also a contributor of kidney stones. Drinking just one fizzy a day increases the risk of stones.
5 SERVINGS / DAY FLUIDS
Exercise
40 minutes vigorous intensity activity daily Okay so you may be wondering why exercise is included in The Daily Dozen. Well you can eat all the nutrient rich foods we want, but if you are not exercising on a daily basis it is going to impact our overall health. Daily activity is not optional. It is mandatory. Exercise positively impacts our mental and cognitive health. It enhances sleep quality. It bolsters our metabolism and immune system. It increases bone density. It helps to keep blood pressure, heart rate and blood sugar in control. It is linked with cancer prevention and an overall increase in longevity.
How much exercise to get in a day has always been a much debated question. The Department of Health and Human Services (HHS) recommends 150 minutes of moderate activity a week. This computes to 20 minutes a day. Doing this will reduce overall mortality by 7%. This is certainly not an impressive statistic. Doing 40 minutes a day of moderate activity decreases mortality by a more impressive 14%. Engaging in more intense activity reduces mortality by 24%. Now that has my attention!
So why does the HHS set the bar so low? Well in the words of Dr. Gregor “Fitness authorities have fallen into the same trap as nutrition authorities, recommending what they think may be achievable rather than informing us of what the science says and letting us make up our own minds.”
My suggestion for those who are wanting to include exercise into their lifestyle please start off slow. This is especially important for anyone with chronic health conditions including obesity. If five minutes of slow walking is your personal best then do that for the first few weeks. Set a goal to increase by five more minutes for the next few weeks. It may take six months to achieve 10 minutes in the morning and 10 minutes in the evening. It may take a year to finally achieve the full 40 minutes. It really doesn’t matter how long it takes to achieve your goal. It is highly individual and multifactorial. Reward yourself every step of the way!
With so much emphasis on rainbow eating, white colored vegetables are often overlooked. Cauliflower, for example, a cruciferous vegetable in the Brassicaceae family is jam packed with health protective compounds. One of the most impressive benefits of eating cauliflower is it’s ant-cancer powers. The act of eating cauliflower releases compounds called isothiocyanates (ITCs) which inhibit cancer cell growth. These compounds also protect DNA from damage. This is fiercly huge because damage to genetic material transforms healthy cells to cancer.
There are several compelling studies that show a correlation between good nutrition and cancer risk. Consumption of cauliflower, broccoli and cabbage is associated with a decreased risk of cancer. More specifically, daily consumption of vegetables in the Brassicaceae family lowers the risk of breast, bladder, colorectal and prostate cancers. So how about that? A green approach towards cancer prevention!
Roasted Cauliflower Bisque
Ingredients
1 head cauliflower
1 carrot pealed
3 cups vegetable broth
1 1/2 cups plant based, unsweetened milk
1 can white beans
1/3 cups raw unsalted cashews (soaked in hot water and covered for 30 minutes)
3 cloves garlic minced
3 – 4 scallions (slice the whites in small pieces and keep the greens for garnish)
1 tsp. onion powder
1 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. curry powder
1/2 tsp. oregano
Directions
Cut the cauliflower and carrot into pieces. Place on a roasting pan lined with silicone or parchment paper. Spray some water over the veggies. Roast uncovered in a 400 degree oven for 30 minutes. Vegetables should be soft and browned.
Place roasted vegetables and broth in a high speed blender and puree. Transfer to a soup pot.
Add the scallion whites, garlic and spices and place on simmer.
Place the soaked cashews, white beans and plant based milk in a high speed blender and whip for a few minutes until nice and creamy. Add this mixture to the pot.
Simmer for 20 minutes while stirring occasionally.
Serve warm with green scallions to garnish.
Roasted cauliflower and carrotsSoaking the cashews in hot water is necessary to make the mixture nice and creamyThis honestly is on the list of my top 10 favorite soups.
