manganese

Yet ANOTHER Source of Cancer Prevention For You!

Standard
FullSizeRender (263)

Wild and crazy garden!

 

Hello, friends! Happy late summer to you! We had some MUCH NEEDED rain this week, and my garden is growing like crazy with the added moisture. The herbs, tomatoes, onions and peppers are even more plentiful than they were! Another thing in my garden that is exploding right now is my tomatillo plant. I’ve never grown tomatillos before, but we found a plant when we were looking at tomatoes. I decided to get one to see what I thought about it. Now, I’m so glad I did! They are a delicious change from tomatoes, and I’ve made some great meals including them. I want to share what I’ve learned about tomatillos, and two different ways to utilize them in dishes.

FullSizeRender (266)

My tomatillo plant, with little tomatillos on it!

 

The tomatillo is actually not a tomato, it is a vegetable from the nightshade family, and is actually related more closely to cape gooseberries. Their scientific name is Physalis philadelphica and they are a staple in Central and South America. They have a light brown husk that will eventually break off when the tomatillo is ripe. The tomatillo has a tart flavor, rather than a sweet flavor like tomatoes.

FullSizeRender (256)

Tomatillos in their husks!

 

Tomatillos have high levels of dietary fiber, very few calories (approximately 11), moderate levels of vitamin C, A, K, niacin, potassium, manganese, and magnesium. They also have withanolides and flavonoids like lutein, zeaxanthin, and beta carotene.

Because tomatillos have high levels of fiber they are excellent for digestive health, as fiber can help add bulk to foods and speed their transit through the digestive tract, thereby eliminating constipation, excess gas, bloating, cramping, and even colon and gastric cancers. Fiber is also good at regulating the release of carbohydrates into the bloodstream, thereby regulating blood sugar levels, which is important for people with diabetes.

They also contain phytochemicals called withanolides, which have been directly linked to anti-cancer and antibacterial functions. Antioxidants help combat the effects of free radicals, which are the dangerous byproducts of cellular reproduction, that can kill or mutate healthy cells and turn them into cancerous cells. In addition, the vitamin A, C, and other flavonoids within tomatillos provide other cancer-protective effects, particularly lung and oral cancers.

FullSizeRender (257)

This is what they look like once they have been peeled!

 

The vitamin C in tomatillos is good for the immune system and collagen production, and the vitamin A and beta carotene helps with our vision and eye health. The high nutrient, low calorie and low fat in them also help with weight loss, because they help us feel full, acquire the necessary nutrients, and reduce the chances of overeating. The niacin helps us to increase energy, and the potassium is heart healthy. Did I convince you to try them?!!

I made two sauces with my tomatillos, one in which I roasted the tomatillos, and one with raw tomatillos. They’re both easy to make, but the raw tomatillos give the sauce a bright and vibrant flavor, and the roasted tomatillos make the sauce deeper and more intensely flavored. I loved them both, and I can’t decide which one I like better so I’m sharing them both with you.

FullSizeRender (260)

Roasted tomatillo Sauce- See the blackened bits in the sauce?! They add such a nice, smoky flavor!

 

Roasted Tomatillo Sauce

  • 10 tomatillos, peeled, rinsed and cut in half
  • 5 jalapenos, seeds and ribs removed for a milder sauce
  • 1/2 cup of chopped onion
  • 1/2 cup chopped cilantro
  • 1/4 cup of water
  • tablespoon minced garlic
  • 1 teaspoon salt

Preheat broiler in oven. Peel tomatillos and MAKE SURE TO RINSE THEM AFTER PEELING. Tomatillos are very sticky and must be rinsed to remove the stickiness.

FullSizeRender (251)

Make sure you rinse them, to remove the sticky film!

 

Chop them in half and put them on a baking sheet with the chiles. Roast them 4 inches below a very hot broiler until darkly roasted, even blackened, about 5 minutes. Flip them over and roast the other side, 4-5 minutes more. They will be splotchy and blistered, and that’s perfect.

IMG_1178

Looks wrong, but it’s oh so right!

 

In a blender or food processor, combine the tomatillos, chiles, juice from the baking sheet, cilantro, water, onion, and salt until it’s a rough puree. Serve immediately or store it in the fridge.

FullSizeRender (261)

I served the sauce over a pork tenderloin I made in the crockpot. I added shredded Mexican cheese, and served with corn tortillas. It was smoky and yummy!

FullSizeRender (252)

To make the sauce without roasting the tomatillos, just throw all the ingredients into the blender or food processor, and blend until coarsely pureed.

FullSizeRender (254)

Raw tomatillo sauce, brightly colored and flavored!

 

The sauce is a brighter green when the tomatillos are left raw, and it has a more tart, mild vinegar flavor, but it’s still really, really good. I served it over ribeyes we had made, and added black beans on the side.

FullSizeRender (262)

That’s all there is to it! It’s a versatile sauce, whether raw or roasted, and can be used on tacos, nachos, burritos or enchiladas, on pork, chicken, beef or seafood; really any way you can think to use it. It’s delicious and healthy too, what more could you want?!! Eating tomatillo sauce is so good for you, and will help you lead a life of vitality- with Valerie! 🙂

Eat this to prevent cancer and heart disease!

Standard
FullSizeRender (221)

The family is gathered for dinner, Danielle is helping me prep the food, and life is good!

 

Hello, friends! I want to talk to you today about one of my FAVORITE things to eat. The greatest thing about it besides the deliciousness is how totally good it is for you. What I am referring to is…. the avocado. A simple and humble fruit, but WOW does it pack a healthy punch of nutrients and antioxidants that helps prevent all kinds of really bad illnesses. So my goal here is to tell you why you should be eating more avocados, and then show you a recipe for a scrumptious and easy avocado salad that I made the other day.

The main thing to remember about the avocado is that it is a fruit, but unlike most other fruits it contains healthy fats instead of carbohydrates. Each avocado has approximately 160 calories, 2 grams of protein and 15 grams of monounsaturated fatty acids (MUFAs). Although it has 9 grams of carbs 7 of them are fiber, which means there are only 2 net carbs, making avocados a low-carb friendly plant food.

Avocados have:

  • Vitamin K: 26% of the RDA.
  • Folate: 20% of the RDA.
  • Vitamin C: 17% of the RDA.
  • Potassium: 14% of the RDA.
  • Vitamin B5: 14% of the RDA.
  • Vitamin B6: 13% of the RDA.
  • Vitamin E: 10% of the RDA.
  • Small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).

Again, avocado is a high fat food. In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence. But they don’t just contain any fat… the majority of the fat in avocado is oleic acid. This is a monounsaturated fatty acid that is also the major component in olive oil and believed to be responsible for some of its beneficial effects. Oleic acid has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer.

FullSizeRender (223)

When it comes to nutrients, the total amount of them is not the only thing that matters. We also need to be able to absorb them… move them from the digestive tract and into the body, where they can be used. Some nutrients are “fat soluble,” meaning that they need to be combined with fat in order to be utilized. This includes vitamins A, D, E and K… along with antioxidants like carotenoids. One study showed that adding avocado or avocado oil to either salad or salsa can increase antioxidant absorption by 2.6 to 15-fold. So… not only is avocado highly nutritious, it can dramatically increase the nutrient value of other plant foods that you are eating. This is an excellent reason to always include a healthy fat source when you eat veggies. Without it, a lot of the beneficial plant nutrients will go to waste.

IMG_1202

 

From a food perspective avocados are also very versatile to cook with and to eat. Besides guacamole, which most people think of when they think about making food containing avocados, you can use them in many different dishes. I slice them on top of meat, use them in salads, slice them on top of tacos or nachos, and I love them with eggs too.

I also love the recipe I’m going to share with you today. It’s an avocado salad and the reason I like it so much is that I love guacamole, but when I eat it I find that I eat half a bag of tortilla chips and that is too many carbs and calories for me. It also has black beans in it, which ups the fiber content as well as the protein, and makes it taste even better as well. I hope you enjoy it too!

FullSizeRender (230)

Avocado Salad

  • 4 medium tomatoes, diced
  • 1 bell pepper, seeded and diced
  • 1 15 ounce can black beans, rinsed and drained
  • 1/2 cup diced onion
  • 2 seeded and minced jalapeno peppers
  • 1/2 teaspoon freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice (2 limes)
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cayenne pepper
  • 2 ripe avocados, seeded, peeled, and 1/2 inch diced

FullSizeRender (227)

Add the tomatoes, pepper, beans, onion, jalapenos, and lime zest in a large bowl.

FullSizeRender (228)

Whisk together lime juice, EVOO, salt, pepper, cayenne pepper, and pour over the vegetables. Toss well.

FullSizeRender (232)

Carefully fold the avocados into the salad before you’re ready to serve it. Taste and add more salt and pepper if needed. That’s all there is to it!

I know you’ll love the taste of this avocado salad, it’s got the zesty punch of the lime juice and zest, combined with the creaminess of the avocados, the heat of the jalapenos, and the sweetness of the tomatoes. It’s a delicious variety of flavors! And remember, it’s super healthy for you too. Eating salads like this will help you live a life of vitality- with Valerie:)

A Delish (and Healthy) Side Dish!

Standard

FullSizeRender (207)

Hello friends! I hope you’re enjoying a safe and healthy summer! It’s been crazy around here, even though the 4th has passed, we have continued to gather for cookouts. Must be due to living in our forever home- finally!

FullSizeRender (194)

We have 3 acres and a big pond, so we have plenty of backyard in which to enjoy these gorgeous summer evenings.

FullSizeRender (193)

We also like to gather around the fire pit after dinner to roast marshmallows. One last great part of our yard is my HUGE herb and vegetable garden, more on that in a later post!

FullSizeRender (195)

I wanted to share a GREAT side dish/salad to consume mass quantities of at your next cookout. I call it “Super Cabbage Slaw”, because it’s far more than just coleslaw. But did you know that coleslaw is really good for you? Coleslaw comes from the Dutch word Koolsla, which means “cabbage salad”. Traditionally coleslaw is made with raw, shredded cabbage and some combination of shredded carrots, jicama, raisins and other healthy ingredients. It’s usually made with a dressing of mayonnaise, or buttermilk with vinegar and spices.

Cabbage is a cruciferous vegetable along with broccoli, Brussels sprouts and cauliflower, and they are renowned for their ability to protect against cancer. Recommendations are that you eat a minimum of 1 1/2 cups of cruciferous vegetables 2-3 times a week in order to reap the best benefits from this cancer fighter. Cabbage is an excellent source of a compound called sinigrin, which is particularly effective in helping to prevent cancer of the colon, prostate, and bladder. The health benefits of cabbage are greatest when it is eaten raw, as cooking it destroys much of it’s cancer fighting compounds, which is why coleslaw is such a great way to eat cabbage.

IMG_0670

Cabbage also is a good source of fiber, is high in vitamin C and K, and is loaded with calcium, potassium, vitamin A, vitamin B6, manganese and folate. In addition, it’s high in glutamine, which is an amino acid with anti-inflammatory properties. To top it off, cabbage is low in calories, only 50 calories per cup!

Why I call my side dish “Super cabbage slaw” because in addition to the cabbage, I make a vinaigrette as the sauce instead of a creamy dressing. The vinaigrette pickles the cabbage, which is great for the digestive system (see my previous post, “Peter Piper knew what he was talking about”  https://vitalvaldecap.com/2015/07/16/peter-piper-knew-what-he-was-talking-about-heres-why-you-should-do-it-too/ ). Also, remember that extra virgin olive oil is a healthy fat (monounsaturated fatty acid or MUFA), which adds even more good health to this dish. And it tastes delicious too!

It’s super easy to make, too, so it won’t take much time away from sitting outside and celebrating these beautiful summer nights. To borrow a phrase, it’s “semi-homemade”. All you need is a bowl and a knife to make this so here we go!

IMG_0664

Valerie’s Super Cabbage Slaw

  • One cabbage chopped finely or shredded (Or if you want to save time use a bag of already prepared coleslaw mix from the grocery store)
  • 1/2 of a red onion (provides pretty color) finely chopped
  • 1 large jalapeno (remove ribs and seeds if you don’t want a spicy slaw)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh herbs- I used basil and chives- about a tablespoon each

IMG_0668

First, chop the cabbage (or open the bag of already prepared mix), and add to a large bowl. Next chop the onion and jalapeno, and add to the cabbage. Then, prepare the vinaigrette.

IMG_0672

Combine the last 6 ingredients in a smaller bowl and whisk. The last step is to add the vinaigrette to the vegetables and mix until it’s fully incorporated. Taste, and if it needs more salt, go for it.

IMG_0671

If you are not a coleslaw person, you will like my version, I promise you. It’s crunchy, light and flavorful. This is not your grandmother’s coleslaw! Danielle and I are actually making another batch right now as we speak (or as I write) with cabbage, onions and peppers I grew in my garden. It is addictive and we really can’t get enough of it!

So try this recipe, and you’ll like it. Oh by the way, you can add whatever healthy ingredients that you enjoy eating to this super slaw; you really can’t mess it up. Eating my super cabbage slaw will help you to live a life of vitality- with Valerie! 🙂

FullSizeRender (200)

 

FullSizeRender (199)

Cauliflower Pizza Crust- REALLY?!!

Standard
The finished cauliflower crust pizza. Read on to see my opinions on it!

The finished cauliflower crust pizza. Read on to see my opinions on it!

Ok, so I’ve been reading a few different recipes for a pizza crust made from CAULIFLOWER instead of flour. What, what? It seemed strange, but I’ll admit I was intrigued. After all, not only do my children both have gluten allergies which necessitates substituting for flour/wheat, but I try not to eat gluten or most carbs either because carbs are what cause weight gain and lead to many diseases/illnesses. In addition, cauliflower is a very, very good for you vegetable which also interested me in the idea of a cauliflower crust. In fact, I love cauliflower and appreciate it’s advantages so much that I’m going to spend a paragraph talking to you about how super duper it is!

Crunchy, delicious, healthy cauliflower!

Crunchy, delicious, healthy cauliflower!

Cauliflower is a cruciferous vegetable that contains many vitamins and minerals that help us lead a healthy life. It contains sulforaphane, which is a sulfur compound that slows tumor growth in cancer stem cells. Also, that same sulforaphane helps improve blood pressure and kidney function. Cauliflower contains anti-inflammatory nutrients like indole-3-carbinol or I3C, which helps prevent inflammatory responses on a cellular level. In addition, one serving of cauliflower contains 77% of your RDA for vitamin C, which I wrote about in my past post, “Beyond the Orange, Better Sources of C”. It’s also an excellent source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese. It’s an important source of fiber, which aids in digestion, and it’s full of antioxidants and phytonutrients which protect cells against attack by reactive oxygen species (ROS). Cauliflower is truly a super food!

So, with all that in mind and after looking at multiple recipes I decided to try one to see whether a cauliflower pizza crust could: 1. Taste delicious,  2. taste similar to a regular pizza crust, and 3. Be easily prepared with few ingredients. I chose Katie Lee’s recipe from http://www.foodnetwork.com because it seemed the most straight forward in terms of preparation and ingredients.

I have to say that I really liked it! It met my three criteria above and my family also liked it a lot. They said that you can taste the cauliflower in the crust, however the flavor is not totally in your face but more subtle, especially with the pizza toppings added.  I think even non-cauliflower fans would like it, and you can eat your pizza mostly guilt free because you are taking away bad carbs and adding in vitamins and fiber- that’s a win-win! I’ll share the recipe and my tips now. Try it and I’m sure you’ll like it!

Ingredients for cauliflower pizza crust!

Ingredients for cauliflower pizza crust!

Cauliflower Pizza Crust

  • One head cauliflower, stalk removed
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 2 eggs, lightly beaten

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Break the cauliflower into florets and either chop them finely, pulse in food processor, or grind them up in your blender, a few at a time (that’s what I did).

Cauliflower in steamer basket on stove.

Cauliflower in steamer basket on stove.

Then, steam them in a steamer basket until they’re tender and drain WELL. I suggest preparing the cauliflower a good hour before serving it so it really has time to drain. If it’s well drained the crust will get crispy like a thin pizza crust. Or wring the cauliflower in a towel if you don’t have that much time; anything to get out all the water.

All ingredients combined and ready for the baking pan!

All ingredients combined and ready for the baking pan!

In a bowl, add the mozzarella, Parmesan, oregano, salt, garlic powder and eggs to the cauliflower.

Next, the oven!

Next, the oven!

Now, transfer the mixture to your baking pan and spread it into a circle, resembling a pizza crust. Make sure to spread it evenly so it will cook evenly.

Done and out of the oven it goes- ready for toppings!

Done and out of the oven it goes- ready for toppings!

Bake in the oven for 20 minutes or until it’s browned on the edges, and the center is firm. Last, add your toppings and bake for an additional 10 minutes. And voila, it’s done!

My mouth is watering just thinking about this pizza!

My mouth is watering just thinking about this pizza!

The toppings I added were mushrooms, pepperoni, Italian sausage, crushed tomatoes, 1/2 cup mozzarella, oregano and a little more garlic powder, but you can add whatever toppings you like. The best part is that this pizza crust weighs in at about 60 calories per slice (not including toppings) instead of 285 calories per slice of a 14 inch regular crust. That’s pretty incredible! And then when you add in the nutrient value, it’s a homerun, my friends! I guarantee you will like it, and best of all you won’t feel like you’re eating a “diet” food. I’m definitely not into deprivation, and you won’t feel deprived with this pizza. Let me know if you try it, and how you like it. Eating foods like this will help you live a life of vitality- with Valerie!

Reach for the Stars-choose healthy drinks at Starbucks!

Standard

Star7

This post is in honor of my daughter, Danielle, who has asked me a few times to write about making healthy drink choices at Starbucks. So, I did a little research, some based on my own experience, and compiled a list of what I consider to be the healthiest drink options. Now, remember that for me a healthy drink isn’t only a beverage that is low in calories, after all if that was the only criteria you could just order non fat, skinny everything and you wouldn’t need my help at all. No, for me a healthy drink contains little or no sugar, no artificial sweeteners, and has little or no syrups which often times contain chemicals and other yucky additives. I tried to consider a variety of tastes in putting together my list too, not just coffee (Jacqueline’s favorite), but tea choices too (Danielle’s fave) among others. There is even a smoothie on the list. Obviously you can order black coffee or a tea bag and hot water at any time as well, but remember it’s what you add to it that can turn that relatively healthy beverage quickly to a highly caloric, chemically laden danger zone. With that in mind, I included drinks that give you a little more to start with so that you don’t have to add many extras to it to get it to taste delish. So get ready friends, here it is!

Healthy Starbucks Beverages

My number one choice for you coffee lovers is cappuccino!

My number one choice for you coffee lovers is cappuccino!

1. Cappuccino- Tall, 2% milk, 90 calories, 3.5 g of fat, 9g carbs, 6g protein, 75 mg caffeine. Here’s why I like this one, first, because the milk gives you 6 grams of protein per tall sized (12 ounce) portion, second because there is NO SUGAR in this drink, but you can add Truvia (natural sweetener from the Stevia plant) which they have available at all Starbucks locations, and third because Starbucks always has cinnamon on their condiment bar. Cinnamon is a powerful spice that contains Manganese, calcium and antimicrobial properties, it’s a super spice so any time you can use it, definitely make that healthy choice. But besides that, it tastes really warming and flavorful so it will add deliciousness and health to your beverages, instead of using the syrups that add calories and chemicals. I love the foam of a cappuccino, and because of that foam this drink contains less milk than a latte thus saving you calories in the process. Cappuccino is my favor drink to order at Starbucks by far.

Number 2 is refreshing and delicious!

Number 2 is refreshing and delicious!

2. Teavana Shaken Iced Passion Tango Tea- Tall, 60 calories (sweetened), 0 calories (unsweetened), 15 g carbs (sweetened), 0 g carbs (unsweetened). I met a friend at Starbucks a few months ago and wanted an iced drink without caffeine (because I already had enough for the day that morning), I studied the menu carefully, utilized My Fitness Pal app on my iphone to check the calorie content of this drink, and then ordered it unsweetened. I figured if it had no flavor I would just add honey to it after I gave it a taste, but it didn’t need it because it was delicious unsweeted. It is a hibiscus, apple, lemongrass and passion fruit tea, and it’s as good as it sounds. The ice makes it so refreshing, and I just enjoyed the heck out of this drink. Definitely a great choice!

Chai yes, it is yummy!

Chai yes, it is yummy! Danielle’s favorite!

3. Chai Tea Latte- Tall, 190 calories, 2.5 g fat, 34 g carbs, 6 g protein, 20 % RDA for calcium. I included this one as a healthy option, even though it’s high in calories and carbs because the spices give it such a warm flavor and the milk adds a good bit of protein. I always recommend getting only a tall size of this drink since it’s fairly high in calories; a little bit goes a long way with this one. I always order 2% milk instead of non-fat because though I’d save calories with the non-fat milk, the additional fat in 2% milk allows the nutrients in the milk to be better digested. I also do not EVER order a skinny beverage at Starbucks because they use an artificial sweetener which is more dangerous than the sugar this one contains.

Jacqueline's favorite!

Jacqueline’s favorite!

4. Caffe Americano- Grande, 15 calories, 3 g carbs, 1 g protein, 225 mg caffeine. This drink packs a caffeine punch with 225 mg, which is why it’s Jacqueline’s favorite! The Americano is an espresso that has hot water added to it, which gives it the caffeine of an espresso in a more generous portion size. She orders it plain and then goes to the condiment bar to add a bit of milk and honey, and a generous sprinkle of cinnamon. Delicioso!

Chocolate smoothie with protein!

Chocolate smoothie with protein!

5. Chocolate Smoothie- tall, 250 calories, 45 g carbs, 40 g protein, 8 g fiber, 20% RDA of Calcium and Iron, 15% RDA of Vitamin C, and 8% RDA of Vitamin A. This smoothie is made with mocha sauce, banana, milk, protein powder, fiber powder, and ice. The original version of this smoothie is actually 320 calories, but I saved you 70 calories because you’re going to request for it to be made with a half a banana instead of a whole one, and double the protein powder (they’ll have to put it in a larger cup because the extra protein will make the amount of this smoothie grow a lot!) I included this one on my list even though there are a lot of calories and carbs because for a smoothie it has relatively few calories and it has LOADS of protein which makes it a possible meal replacement. You can request a shot of espresso to add caffeine to it if you need a pick me up also.

Iced green tea is good for whatever ails you!

Iced green tea is good for whatever ails you!

6. Teavana Shaken Iced Green Tea- tall, 60 calories sweetened, 0 calories sweetened, 15 g carbs (sweetened), 0 g carbs (unsweetened), 30-35 mg caffeine. This is a similar drink to the Passion Tango tea, but I included it because it has green tea in it which has antioxidants in it, plus it contains mint, lemongrass and lemon verbena. It also has a bit of caffeine in it due to the green tea so if you want caffeine this would be a good choice. Yum!

Now you’ve seen my choices for healthy drinks at Starbucks, in honor of my Danielle, but I hope it helps you too. There are healthier choices available if you’re careful and know where to look. Let me know how you like any of these drinks if you try them. Consuming healthy beverages will help you live a life of vitality- with Valerie!