Here's a great reminder of all the wonderful benefits of healthy eating:
Longer life - Research has proven those who at eat less saturated fats, processed foods, etc. live a longer and healthier life, and are less prone to illnesses and disease.
Happiness - There's no doubt when you eat healthy foods you'll suffer less from those terrible ups and downs that make us moody. Who wants to be grumpy all the time?
Vitality - Healthy eating along with exercise will give you tons of energy and make you feel "on top of the world." Imagine bouncing around from one thing to the other without having to drink tons of coffee!
Great Skin - Everything we put into our bodies is reflected in our skin, hair, nails, teeth, etc. The way we age is partly due to genetics but it's also due to our lifestyle choices. Healthy eating is our "miracle cure" for staying gorgeous.
Loose Weight - Have you ever seen an overweight person who eats healthy food and exercises? I mean TRULY eats healthy food… probably not. Unless you have a thyroid condition you'll definitely loose weight and maintain it once you embark on healthy eating.
Those are just a few of the benefits you'll experience by eating healthier foods and leading an active lifestyle.
So why not stop thinking about it and actually do it? Live longer, feel great, have tons of energy, look gorgeous, and loose weight… and if that isn't tempting enough, what about the thought you could actually give all of the above to your kids.
Well you can, simply set the example and they will follow. You may actually be surprised at how easy it all really is… really.
Brain Power Foods
Brain power is characterized by how alert, energetic, and concentrated your brain is in response to a task. Information in your brain passes through neurotransmitters, which are manufactured by the nerve cells using precursors. Different neurotransmitters will have different impacts on your brain activity. For example, serotonin is the calming neurotransmitter that usually makes you more relaxed, drowsy, and fuzzy-headed. While dopamine and norepinephrine are neurotransmitters that make you more alert, more attentive, motivated and mentally energetic.
Free Radicals
Free radicals are oxygen-containing chemicals that have an impaired electron. The impaired electron makes free radicals highly reactive to DNA, proteins, membranes, and other cell machineries, resulting in oxidative damages including DNA mutations, protein dysfunction, and destruction of membrane and other cell structures. These oxidative damages promote aging and increase the risk of age-related diseases such as cancer, cardiovascular diseases, immune system declines, brain dysfunction, and cataracts. Known free radicals that are involved in the aging process are superoxide, hydrogen peroxide (H2O2), hydroxyl radical (OH), singlet oxygen, lipid epoxides, lipid hydroperoxides, lipid alkoyl, peroxyl radicals, and oxides. They are either produced during our normal metabolisms or introduced into our bodies from outside sources.
Cumin
Biological Background: A seasoning that is the principal ingredient of curry powder, a blend of powdered Indian spices. Cumin is a member of the parsley family and cumin seeds resemble caraway seeds. The aromatic seed has a characteristic strong, slightly bitter taste. Traditionally cumin has been used to flavor cheese, unleavened bread, chili, and tomato sauce.
Watermelon
Biological Background: The fruit of an annual vine belonging to the squash and melon family. Watermelon originated in Africa and has been cultivated since ancient times in the Mediterranean region, Egypt and India.
Nutritional Information: One slice of watermelon (480 g) contains 152 calories, 3 g protein, 34.6 g carbohydrates, 2.4 g fiber, 560 mg potassium, 176 mg vitamin A (RE), 47 mg vitamin C, 0.3 mg thiamin, 0.1 mg riboflavin, and 0.96 mg niacin.
Pineapple
Biological Background: A tropical plant with stiff, spiny leaves that yields a single large fruit. Pineapple originated in Brazil.
Nutritional Information: One cup (155 g) of raw pineapple contains 76 calories, 0.6 g protein, 19.2 g carbohydrates, 2.95 g fiber, 175 g potassium, 124 mg vitamin C, 0.14 mg thiamin, 0.06 mg riboflavin, 0.65 mg niacin.
Benefits of Garlic
Biological Background: This bulbous plant is closely related to onions, leeks, chives and is a member of Allium vegetables. Garlic is native to Central Asia, and has been cultivated for at least 5,000 years.
Nutritional Information: Due to its use as a spice, garlic provides insignificant amount of nutrients.
Pharmacological Activity: The healing power of garlic is recognized through Chinese folk traditions dating back thousands of years. Garlic contains multiple compounds and antioxidants including organosulfur compounds (diallyl sulfides), which are believed to be responsible for most of the pharmacological and antimicrobial actions. Garlic is a proven broad-spectrum antibiotic that combats bacterial, intestinal parasites, and viruses. It can lower blood pressure and blood cholesterol, discourage dangerous blood clotting, lower chances of cancers (especially stomach cancer). Garlic is a good cold medicine, acts as a decongestant, expectorant, antispasmodic, and anti-inflammatory agent. It has antidiarrheal, estrogenic, and diuretic activity and appears to lift mood.
Eating Tips: High doses of raw garlic have caused gas, bloating, diarrhea and fever in some. To fight bacteria, raw garlic is better. However cooking does not diminish garlics blood thinning and other cardioprotective capabilities, and in fact, may enhance them by releasing antithrombotic ajoene. As a cancer fighter, raw garlic may be better than cooked ones. Eat garlic both raw and cooked for all around insurance. Eating garlic with parsley may reduce garlic breath.
This is Some Healthy Recipes That Taste Good that you can make and enjoy to eat
Delicious Cauliflower
6 servings
- 1 head cauliflower
- 1 cup good quality olive oil
- 1 tsp salt
- 2 Tbs minced garlic
- 2 Tbs chopped parsley
Separate cauliflower into flowerets and cook just until tender. Drain and keep warm. Heat the oil and salt in a pan and cook garlic and parsley for 2 minutes. Pour over the warm cauliflower and serve with additional chopped parsley if desired.
Vegetable Combo
4 servings
- 2 Tbs olive oil
- 1 cup each carrots, celery, and zucchini, sliced on a diagonal
- 1/2 cup each broccoli and cauliflower flowerets
- 3 cloves garlic, minced
- 1/4 dry white wine or chicken broth
- 1 Tbs light soy sauce
- 1 Tbs lemon juice
- 1/2 tsp pepper
Heat oil in a non-stick pan. Add vegetables and stir to coat with the oil. Add garlic and stir-fry for 2 minutes. Add the remaining ingredients and simmer the mixture, covered, for 2 minutes more. Serve immediately for maximum flavor and nutrition.
Baked Eggplant
4 Servings
Preheat oven to 350o
- 1 eggplant, sliced into -inch slices
- 1 egg, beaten
- 1 cup seasoned breadcrumbs
- 2 cloves garlic, peeled and sliced thinly
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
Dip eggplant slices, one at a time, in the beaten egg. Coat with seasoned breadcrumbs and lay flat on a platter. Refrigerate the coated slices for 1 hour. Meanwhile, peel and slice garlic. In a large frying pan, add the oil and heat just until smoking. Add the garlic and fry the eggplant slices until brown on each side, about 5 minutes a side.
Place the fried slices into an oiled, rectangular casserole. Arrange neatly and sprinkle with grated cheese. Bake for 15 minutes.
Eggplant-plus Stew
4 servings
- 1/4 cup olive oil
- 1 eggplant, chopped
- 4 cloves garlic, chopped
- 1 onion, chopped
- 2 carrots, sliced thinly
- 2 cups fat-free chicken broth
- 2 cups of tomato puree
- Salt, pepper and oregano to taste
- 2 medium zucchini, sliced thickly
- 1/4 cup wine vinegar
In a large saucepan, heat the oil and add eggplant cubes, garlic and onion. Saut for 5 minutes, stirring frequently. Add the remaining ingredients except the vinegar. Bring mixture to a boil, cover, and simmer for 20 minutes. Stir in the wine vinegar and adjust seasonings.
Lentil Soup
8 Servings
- 2 Tbs olive oil
- 2 medium onions, chopped
- 4 cloves garlic, chopped
- 1 bay leaf
- 2 stalks of celery, chopped 2 cups dried lentils
- 2 carrots, chopped
- 8 cups of water
- 1 small can tomato paste
- 4 cups shredded spinach
- Salt and white pepper to taste
- 3 Tbs lemon juice
Heat oil in a large saucepan and saut onion until soft. Add remaining ingredients except spinach and lemon juice. Mix well. Bring to a boil, cover and simmer 1 hour. Add spinach, salt, and pepper, and cook 10 more minutes. Stir in lemon juice and serve.
Related Posts: Flavored Green Beans, Vegetarian Vegetable Soup
Terrific Tomatoes
4 Servings
- 4 tomatoes, sliced
- 3 cloves garlic, minced
- 1 bunch scallions, chopped
- 2 Tbs chopped parsley
- 1/2 tsp each salt and black pepper
Dressing:
- 1/3 cup olive oil
- 1/4 cup wine vinegar
- 1 tsp oregano
Arrange the tomatoes on a platter. Mix garlic, scallions, parsley, salt, and pepper. Sprinkle over tomatoes. Cover tightly with plastic wrap and marinate in the refrigerator several hours. Prepare dressing by mixing oil, vinegar, and oregano. Drizzle over sliced tomatoes at serving time.
Lutong Pinoy with Healthy Benifits
2 lbs chicken (thighs and legs)
1 medium can sliced pinapple Delmonte
1 teaspoon garlic minced
1 teaspoon onion chopped
1/2 spoon soy sauce
1 teaspoon cooking oil
AMPALAYA CON CARNE INGREDIENTS:
4 cloves garlic, crushed
1 medium (50 g) onion, sliced
200 g beef round, cut into strips
3/4 cup water
1-1/2 Tbsp tausi (salted black beans)
1 can (140 g) DEL MONTE Tomato Sauce
1 bunch (200 g) sitaw (string beans), cut into 1-1/2″ long pcs
1 Tbsp oyster sauce 1/4 tsp pepper
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced
LOMI INGREDIENTS:
100 gms lean pork, preferably menudo cut, sliced thinly (about 1 1/2 inches in length)
100 gms pork liver, sliced like the pork meat
300 gms chicken soup pack, or chicken stock
100 gms small shrimps (can be tagunton, or river shrimps), shelled, reserve the heads
100 gms fresh squid, cleaned and sliced
a few squidballs, orlian, chicken balls, fish balls (optional), quartered
a pack of thick miki noodles (about 1/4 kg)
2 carrots, julienned
100 gms snow peas, ends trimmed
a stalk of celery, sliced thinly
garlic and onion, minced
1 egg, beaten
CRISPY KANGKONG RECIPE
Kangkong
1 egg white
1 cup flour
1 cup cornstarch
1 tsp baking soda
1 tsp baking powder
salt
pepper
ice cold water (enough to make thin batter)
TORTANG TALONG INGREDIENTS
2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying
INGREDIENTS:
200 g. Del Monte Spaghetti, cooked
2 cloves garlic minced
1 pc. small onions, chopped
1/2 cup ground pork
100 g. hotdog, sliced
1 pounch (250 g) Del Montee Filipino Style Spaghetti Sauce
cheese
AMPALAYA CON CARNE INGREDIENTS:
4 cloves garlic, crushed
1 medium (50 g) onion, sliced
200 g beef round, cut into strips
3/4 cup water
1-1/2 Tbsp tausi (salted black beans)
1 can (140 g) DEL MONTE Tomato Sauce
1 bunch (200 g) sitaw (string beans), cut into 1-1/2″ long pcs
1 Tbsp oyster sauce 1/4 tsp pepper
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced
20 pcs. quail eggs, harboiled then shelled
1 cup corn kernels
2 pcs carrots, cubed
1 large singkamas (native turnips), cubed
1/2 kilo shrimp, peeled then sliced
1 small garlic, minced
1 tbsp. patis
pepper to taste
1/2 cup green peas
VIGAN PINAKBET INGREDIENTS
2 tbsps. cooking oil
1 tbsp. finely minced garlic
1/2 cup finely chopped onion
1 kilo pork, sliced
5 ripe tomatoes, quartered
1/2 cup shrimp paste (bagoong alamang)
1/2 cup water
1/2 cup water
3 eggplants, sliced
2 cups squash, sliced
1/2 cup boiled squash, mashed
5 pcs. okra
1 bundle sitaw, sliced into 3-inch lengths
salt and pepper to taste
GINATAANG LANGKA WITH TURMERIC INGREDIENTS
1 kilo unripe jackfruit (langka), sliced
3 coconuts, meat grated and coconut milk extracted
2 pcs. thumb size tumeric (luyang dilaw)
3 pcs. green finger pepper (siling panigang)
salt to taste
pepper to taste
INENGDENG
DINENGDENG INGREDIENTS
1 cup rice washing
2 cups squash, cubed
4 medium-size, tomatoes, quartered
1 cup patani (local beans)
2 cups malunggay fruit, skinned then sliced into 1/2-inch lengths
2 medium-size eggplants
1 ampalaya (bitter melon), sliced into squares
1 bangus (milkfish), fried or broiled
ADOBONG KANGKONG INGREDIENTS
kangkong leaves
3 tbsp soy sauce
1/2 tsp sugar
1 tbsp kalamansi juice
1 clove garlic
ADOBONG KANGKONG PROCEDURES
1. Wash and cut kangkong leaves.
2. Saute garlic. When the garlic turns reddish, add kangkong.
3. When it is almost cooked, add the calamansi juice. Let it boil.
4. Add soy sauce and salt to taste.
* Instead of kangkong, you can also use okra.
* 4-6 servings
PUSO NG SAGING INGREDIENTS
1 medium-sized puso ng saging (banana heart)
1/2 cup thick coconut milk
1/4 cup tomatoes, sliced
1/4 cup onion, sliced
2 cloves garlic, crushed
2 pieces of tinapa or a few slices of pork
1 tbsp vinegar
oil for sautèing
salt and pepper to taste
salt and water for soaking banana heart
CHOPSUEY INGREDIENTS
1/4 kilo shrimps, shelled
1 large carrot, sliced into thin circles
1/4 kilo cabbage, divided into small cubes
1/4 cauliflower, divided into flowerettes
2 stalks leeks, cut into 2-inch portions
2-3 stalks celery, cut into 1-inch portions
1/4 kilo sitsano
1 red or green bell pepper, sliced
2 large onions, quartered
3 cloves garlic, crushed
2 cups chicken broth
12 pcs quail eggs, hard-boiled and shelled
1 tbsp cornstarch, dissolved in water
2 tbsp patis
1/4 kilo chicken liver and giblets (optional)
oil for sautèing
