Displaying items by tag: potassium | #MealsThatHeal
Tuesday, 20 March 2018 06:00

Health Benefits of Mung Bean Sprouts

Magnificent mung bean sprouts are crunchy with a delicate hint of sweetness. You may have seen them in your Chinese take-out spring rolls, but they really shine when served raw.  Bean sprouts are a good source of protein, vitamin C and Folic acid, and why you really want to make them part of your weekly menu is they are the perfect diet food. According to the U.S. Department of Agriculture, one cup of bean sprouts contains a mere twenty-six calories. To put that in perspective, one...
Published in Food Facts
I used to hate radishes until I discovered the ones by the friendly farmers Vicki Emlaw and Tim Noxon. It seems that many radishes are only as good as the farmer who grows them. Commercially grown ones can have a musty/woody flavour in the centre, but the organic beauties that I had the chance to enjoy from the farmers’ market this week were as sweet, crunchy and juicy as a crisp local apple. Check out your local farmer's market to see if you can find an organic farmer that...
Published in Food Facts
Wednesday, 24 May 2017 06:00

Dandelion Greens: The Healing Weed

You probably view dandelions as pesky weeds keeping you from lawn perfection. But, what you might not know is dandelion greens serve up almost a full multivitamin and mineral supplement. The leaves are packed with vitamins A, B, C and E and are a rich source of calcium, magnesium, potassium, manganese iron, and zinc and are a perfect slimming food! Similar to arugula in flavour, the dandelion’s slight bitterness can be offset if you sautéed them with onion.    Still...
Published in Food Facts
Tuesday, 03 January 2017 06:00

Artichoke: True Flower Power

They’re commonly thought of as a vegetable, but artichokes (also known as globe artichokes) are actually a flower bud. A relative of the famous milk thistle, they stimulate bile flow, which helps to carry toxins from your liver out of your body. Artichokes have been used as an indigestion remedy in Europe for more than a century. Many liver tonics are bitter, but artichokes are as delicate as asparagus and a great finger food. You pull each leaf off the flower bud, plunk it in...
Published in Food Facts
Parsley is a nutritional powerhouse with vitamins A, B, C and K and the minerals iron and potassium. This emerald green herb is popular among starlets who want to drop extra water weight before big events because it helps to reduce water retention and bloating (edema). It’s a natural diuretic, which helps to eliminate excess fluid without depleting the body of potassium. Beyond water weight, parsley aids in balancing blood sugar, helping with long-term weight balance. It also...
Published in Food Facts
Sunday, 06 April 2014 01:24

Are Bananas Really A Good Diet Food?

Bananas are chameleons. They can masquerade as cream in a shake, be a substitute for eggs as a binder in baking recipes, work as a sweetener in bars and can even be dried into chips! They have a deeply satisfying texture that fools the mouth into thinking it’s fatty like an avocado, yet one banana contains less than a gram of fat. Did you know that bananas were considered a rare treat 50 years ago? Now, they’re the fifth most-traded agricultural commodity (after cereals, sugar,...
Published in Food Facts
  Did you know that chestnuts are the only ‘nut’ that contains vitamin C? They are also packed full of other nutrients so be sure to try these sweet and meaty treats. I like my roasted with a little bit of sea salt. Chestnuts are one of the few nuts that grow well in Northern US and Canada, so you most likely are able to find fresh ones at your local farmers’ market. You can also purchase them from many supermarket produce sections. Five health benefits of delicious...
Published in Food Facts
Juicing and Blending can assure that we eat 7-10 servings of vegetables veggies and 3 servings of fruit ensuring we get the immune boosting nutrients our bodies need. Eattherainbow! Different coloured fruits and vegetable have certain nutrients from Vitamin A to Zinc, making juices and smoothies more than just a feast for the eyes.   Food Colour and Their Benefits:  Yellow and Orange: These foods high in Vitamin A, like carrots, squash and yams. Benefit: They...
Published in Food Facts
In Part 1 of the blog on the Immunity Boosting Properties of Juicing and Blending, I spoke about the benefits of juicing and why it is great for people with IBD. Today I will cover the benefits of blending and how it is a great way to get a large amount of vegetation in your diet with all the add fibre. 3 Major Benefits of Blending:  1. 

Blending is great way to consume more soft dark leafy greens like spinach, kale and chard. In the wintertime try adding hot water to green...
Published in Health Tips
One of the tastiest vegetables to enjoy this time of year is the summer squash. The soft and delicate nature of this squash is distinguished from the more familiar, harder winter squashes (butternut, acorn, spaghetti) as their rinds are edible. For this reason it has a much shorter shelf life. Popular summer squash varieties include pattypan squash (scallop or sunburst squash), yellow crookneck squash, yellow summer squash and the ever popular zucchini (courgette). My personal...
Published in Health Tips
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