Disease Prevention Recipes Archives - Page 10 of 12

January 8, 2019

Ostrich (or Turkey) Meatballs

In my family we call these meatballs albondigas. I tweaked this recipe by making the broth out of green tea and using ostrich meat from a local farm. You can use store-bought vegetable broth instead of homemade. You can use it instead of the green tea, but you won’t get the same health benefits. You can use organic or free-range ground chicken or turkey instead of ostrich meat. The benefits include: Green tea leaves are full of catechins, theaflavins, and safranal, which are all cancer killers. Ostrich meat contains copper, riboflavin, and selenium. Copper is a necessary component of collagen […]

November 13, 2018

Published by Grace O

Celery Root Mashed Potatoes

Celery root (celeriac or knob celery) gets no respect. Sure it’s somewhat ugly, but so are other tubers that grow underground. This mild vegetable is low in carbohydrates, full of fiber, and can pair well with higher-carb vegetables like potatoes. In fact, your guests might not even notice that these mashed potatoes taste any different. Celery root is rich in vitamin K, which helps your blood clot normally (good for your heart, circulation system, and brain). It also has phosphorous, which helps nerves and muscles function properly and strengthens teeth. Potatoes are a surprisingly good source of the skin-protective antioxidant […]

November 13, 2018

Published by Grace O

Garlicky Green Beans

These green beans are easy to make and can even be prepped a day ahead of time, which makes them perfect for holidays and dinner parties. Marcona almonds make this simple side dish elegant. Green beans contain vitamins A and C. Vitamin A is an antioxidant that boosts immune function and keeps eyes and skin healthy. Vitamin C helps the body resist infection, prevents cataracts, and boosts collagen. SERVES 4-6 Ingredients 1 lb. green beans (about 6 cups), trimmed 2 Tbs. olive oil 2 Tbs. Marcona almonds 2 Tbs. lemon juice 1 Tbs. chopped fresh parsley 1 Tbs. chopped fresh […]

November 12, 2018

Published by Grace O

Roasted Veggies and Greens Salad

Roasted veggies aren’t just for fall anymore! They can fit into the diet year round when mixed with other fresh, seasonal choices. Root vegetables such as beets and carrots can be combined with a variety of greens and a light, lemony vinaigrette to make the perfect warm-weather salad. Quick and easy to make, try this roasted vegetable salad with summer greens this week. The veggies and greens are full of detoxifying fiber and chlorophyll. The colors point to disease-preventing Foodtrients. Serves 5 Ingredients 4 large carrots, peeled and diced 1 medium yellow onion, diced 3 medium purple beets, peeled and […]

June 20, 2017

Published by Grace O

Garlic and Rosemary White Bean Spread

Garlic and rosemary are two ingredients with powerful nutrient profiles. Garlic has been used for centuries as an anti-microbial agent and for its heart health properties, due to the naturally occurring sulfuric compound allicin. Additionally, rosemary contains compounds that may improve concentration and stimulate the immune system. Together, these Mediterranean flavors blend nicely in this simple white bean spread perfect for sandwiches or crudité platters. YIELDS 2.5 Cups Ingredients 1 3/4 cup cooked cannelloni beans (or 1 can, drained and rinsed) 1/4 cup olive oil, plus additional for topping 2 Tbs. white wine vinegar 6 large garlic cloves, peeled and […]

May 21, 2017

Published by Grace O

Crunch It! Lemon Tahini Kale Chips

Try these Lemon Tahini Kale Chips next time you’re in search of a crunchy snack that’s both satisfying and nutritious. Fresh flavors and crunchy textures combine to create a delicious transportable snack that will help you feel energized and satisfied until your next meal. You can enjoy an extra serving of nutritious disease-preventing cruciferous vegetables by packing these kale chips along in your lunchbox, purse, or backpack. Because the kale stays raw, its detoxifying chlorophyll is preserved. SERVES 2-3 Ingredients 1 bunch (about 8 leaves) kale, ribs removed and torn into large, chip-sized pieces 2 Tbs. tahini 1 lemon, zest […]

November 8, 2016

Published by Grace O

Tropical Yams

Heart-friendly yams are tarted up with lime juice and shredded coconut in this festive side dish. Serve it with lamb or my Ostrich Meatballs (Age Beautifully Cookbook). It also goes well with turkey, pork, and meatloaf. BENEFITS: Yams (and/or sweet potatoes) contain carotenoids and fiber. Carotenoids inhibit cancer and tumor growth, reduce your risk of heart disease, and support immune function. Fiber lowers blood cholesterol and, like carotenoids, reduces your risk of heart disease. SERVES 2-4 Ingredients 2 cups cubed yams or sweet potatoes, peeled 1 Tbs. coconut oil ½ tsp. salt or salt substitute 1 Tbs. fresh lime juice (and/or thin […]

October 25, 2016

Published by Grace O

Tomato Soup With Curry

When it comes to fruits and vegetables, there’s no reason to limit yourself to fresh items only. Especially when your refrigerator is nearly empty, you cannot underestimate the potential of pantry staples like heart-healthy canned tomatoes and anti-inflammatory coconut milk. Combined with some carrots and a little dried curry powder, they easily transform into a flavorful soup that’s ready to be enjoyed in well under an hour. Try it on its own or with Vegetable Crackers from The Age Beautifully Cookbook. SERVES 2 Ingredients 2 Tbs. toasted sesame oil ½ cup diced red onion 2 carrots (about ⅔ cup), peeled […]

June 21, 2016

Published by Grace O

Olive and Herb Tapenade

Summer entertaining? Whether you’re hosting a barbeque, a birthday, or a party in the garden, be sure to offer your guests healthy and savory appetizers. A Mediterranean tapenade rich with olives, garlic and herbs is the perfect hearty pre-dinner snack. Olives are full of anti-inflammatory heart-healthy fat and packed with briny flavor. Serve this tapenade with whole wheat pita, crackers, or the vegetables of your choice. YIELDS 1 Cup Ingredients 1 cup kalamata olives, pitted 2 Tbs. capers, drained ½ tsp. dried oregano 2-3 leaves fresh basil, ripped into small pieces 1 medium clove garlic, minced ¼ tsp. freshly ground […]