Tofu for the Dressing

by Francine

photo via hilobrow.com

Like those creamy dressings? Well here's a twist on that. Substitute the mayo or the cream or the egg or all of that for. . . You guessed it--tofu.

So easy, economical and it's not only good for salads--but sandwiches too! And if you're like me--it's always fun when someone tastes it and says, "Umm, this is so good. What's in it?" And you say (with a   poker face, "Oh, just some tofu and lemon and stuff. . . "

"WHAT? You're kidding!"

By this time, you're smiling and your friend is too.

So here we go. Again, so easy.

Combine in a blender or cuisinart:
1/2 lb. soft tofu
1/4 cup oil (organic olive or sesame)
1 TB (or more) lemon juice
1 TB sugar (totally optional, not to mention this could be agave--in which case it should be no more than 1/2 TB)
1 1/2 tsp prepared mustard (Dijon, honey, etc.--just make it something you love)
1 tsp. vinegar (apple cider, white or red wine, or rice vinegar work nicely with this recipe)
1/2 tsp salt (optional--and remember you can use a 'salt' substitute derived from seaweed)

Blend until smooth and creamy, and there you have it. BTW--this is delicious on cucumbers, sliced tomatoes, olives. Maybe a little pita on the side. It makes a killer sandwich --think chicken or veggies, or tempeh or tofu!

A word or two about the yellow stuff--the mustard. It's not just good-tasting, it's actually good for you. People have known about this for thousands of years. High in antioxidants, mustard seeds also have anti-fungal properties, and have even been found to prevent migraines. What else? Interesting you should ask. Think calcium, magnesium, and here's the one that surprised me--potassium! Remember--it's potassium for healthy blood pressure, calcium and magnesium for healthy bones. Antioxidants speak for themselves. And the idea of lessening the occurrence of migraines, we're all for that!

And check this out from naturalnews.com, "Mustard can be used in preparations of hot compresses to help reduce the impact of strains and sprains in the body, or they can be used in poultices and plasters which can be massaged onto the chest to encourage the decongesting of blocked sinuses and lungs."

So don't be shy when you serve this salad dressing. And remember the most important part: Enjoy!

Resources:

naturalnews.com

Tofu Cookery by Louise Hagler

Krazy Kale

by Francine

photo via culinarytypes.blogspot.com

It's winter and in many areas of the world--winter vegetables rule the dinner table. As well they should. Packed with nutrients and amazing flavors, it makes so much sense to eat what is in season in your area--fresh and available to you without adding to the carbon footprint (in this case fuel necessary to transport the food your way). 

As a kid I remember eating kale as part of the notorious school lunch. It was canned. Even the thought of it now, so many years later, brings up that hideous tinny taste that had infiltrated the kale. So I grew up with a 'bad taste' in my mouth regarding kale. Fortunately I ate some fresh kale as an adult and I've loved it ever since--along with chard, beet tops, collard greens, spinach--i.e. all those amazing leafy greens. 

Let's zoom in on kale for a minute. In an article on webmd.com kale is referred to as the 'queen of greens' and one of the healthiest vegetable on the planet. (Maybe that school I went to as a kid had a dynamite dietician who was in the know about kale--but canned?!) The article goes on to say that "choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol." Now if that weren't enough (and it already is for me), here's what you get in one cup of glorious kale: 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium daily requirement, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It's also a good source of minerals copper, potassium, manganese, and phosphorus. 

The article on webmd.com is worth reading in its entirety and I urge you to do so, because there is a wealth of other information, including that kale interferes in calcium absorption (so don't eat it at the same time you're eating calcium-rich foods like yogourt, for instance). According to a study in American Journal of Clinical Nutrition, cited in that webmd article, eating a diet rich in the powerful antioxidant K "can reduce the overall risk of developing or dying from cancer." (K is also found in parsley, spinach, collard greens, and animal products such as cheese, btw.)

Sold on kale? Check out this delightful recipe from Alice Currah's blog, which includes kale AND . . . tofu!:

Kale Mabu Tofu

What you need:

• 1 tablespoon vegetable oil
• 1 – inch piece ginger, peeled and minced
• 3 cloves garlic, minced
• 1/2 pound ground pork sausage
• 1/2 pound medium firm tofu, cut in 3/4-inches cubes
• 2 tablespoons oyster flavor sauce
• 1 tablespoon miso
• 1 tablespoon soy sauce
• 2 teaspoons Asian garlic chili sauce
• 1 cup chicken broth
• 4 cups baby kale leaves
• 2 tablespoons chopped scallions

How to make:

1. Add the vegetable oil to a large skillet or wok and heat on medium-low heat.
2. Add the ginger and garlic and sauté for about half a minute, just enough to soften the garlic and for it to be aromatic.
3. Add the pork, breaking it down with a wooden spoon, and cook until brown.
4. Increase the heat to medium-high and add the tofu.
5. In a small bowl, mix the oyster sauce, miso, soy sauce, and garlic chili sauce until completely mixed.
6. Add the sauce to the skillet. Stir the pork and tofu in the sauce and cook for 2 minutes, just enough time for the sauce to coat the sausage and absorb into the meat.
7. Stir in the chicken broth.
8. When the broth begins to bubble in a light simmer, add the kale leaves.
9. Stir the kale in the mabu tofu until it is barely wilted.
10. Transfer the mabu tofu and some broth over 2 or 3 brown rice bowls.
11. Top off with additional garlic chili sauce for more heat.
12. Garnish with scallions.

Sources:
http://savorysweetlife.com/2012/05/kale-mabo-tofu/
webmd.com

Cloves--an overlooked spice

by Francine

via better-health-wizard.com

Around the holidays, my yoga teacher read to us from a page she had copied from one of the health and nutrition journals she subscribes to. I was amazed to hear that according to a study (in which 1,100 foods were tested) cited in The American Journal of Clinical Nutrition, cloves contain more than 3 times the amount of antioxidants than the nearest competitor--dried oregano. Who would have thought? Apparently, this all-too-often overlooked spice combats oxidative stress in the brain and may help dispel 'brain fog.'  That's not all.

Cloves are an excellent source of manganese, a very good source of dietary fiber, vitamin K and C and omega-3 fatty acids, and a good source of calcium and magnesium. Cloves also have a significant amount of protein, iron, carbohydrates, calcium, phosphorus, potassium, sodium and hydrochloric acid.So with this in mind, why relegate cloves to pumpkin pie?

Here's a tasty tofu/clove combo posted on grouprecipes.com (they have wonderful other recipes, btw) that is sure to please. And notice turmeric and lemongrass, two other mighty powerful and tasty herbs that are so good for us. Enjoy!

• 
  
• Lemongrass Tofu
  
  Ingredients:
  12-14 oz tofu, drained
• 3-4 tsp minced fresh lemongrass (usually pretty easy to find in better groceries, Asian markets, or farmers markets).  Peel outer layers of 1 stalk, grate or mince bottom white part
• 1 large garlic clove, minced
• 2 Tbsp tamari 
• 2 Tbsp water 
• 2 tsp roasted red chili paste 
• 1 tsp ground turmeric 
• 2 t sugar  
• 1 t salt 
• 2 Tbsp vegetable oil 
• 1/2 tsp red pepper flakes 

• How to make:
  Cut tofu lengthwise into thirds. Place on an absorbent kitchen towel and cover with an additional towel. Place a heavy pan on top, and allow to sit thirty minutes to remove moisture. Transfer tofu to a cutting board and cut into 3/4" cubes.
• In a large bowl or glass container combine lemongrass, garlic, say sauce, water, red chili paste, turmeric, sugar and salt. Add tofu cubes, and carefully toss to coat. Cover and refrigerate at least 30 minutes to marinate.
• In a large wok or sauté pan, heat oil over high heat. Add tofu and cook 10-15 minutes, shaking pan every minute so tofu doesn’t stick, until golden brown on all side.
• Add red pepper flakes the last few minutes and serve hot

Sources:
grouprecipes.com
The American Journal of Clinical Nutrition
Antioxidants-for-Health-And-Longetivy

Gotta' Have Pumpkin Cheesecake for Halloween

by Francine

pumpkin art & photo by Zia Schwartz

Pumpkins are especially interesting in the Fall, not only because of the infinite shapes and sizes, but because of all the fun, eery, and creative ways you can carve or decorate them. But there's something else you should know. Besides eye candy and wondrous flavors in pies, soups, etc. (not to mention the cheesecake recipe below), pumpkins also provide us with substantial health benefits. Remember they are a type of squash, so vitamin A is a given. 

Super quick to prepare, this recipe for pumpkin tofu cheesecake sounds like a great vegan treat for Halloween, Thanksgiving, or anytime. We found the recipe on the About.com vegetarian food site, haven't tried it, but would love to hear from you if you do. (Note, you must use silken tofu for this recipe. TofuYu's firm tofu is not appropriate.)

photo via magnetstreet.com

Now, as you're enjoying your pumpkin dessert and as you stroll around in your neighborhood checking out the various pumpkin 'heads' adorning the porches and entrance ways, keep in mind that Charlie Brown may have been on to something when he referred to "The Great Pumpkin." Enjoy. :)

Pumpkin Benefits:
*A very low calorie vegetable. It contains no saturated fats or cholesterol; but it is rich in dietary fiber, antioxidants, minerals, and vitamins. Recommended by dieticians in cholesterol controlling and weight reduction programs.

*Loaded with vitamin A, a powerful natural antioxidant and required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for good visual sight. Research studies suggest that natural foods rich in vitamin A help us protect against lung and oral cavity cancers.

*Contains Zea-xanthin, a natural anti-oxidant that has UV ray filtering actions in the macula lutea in retina of the eyes, thereby helping to protect us from "age-related macular disease" (ARMD). 

*Good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.

*Rich source of minerals like copper, calcium, potassium and phosphorus.

And btw--don't forget the seeds (if you carve out your own pumpkins--for food, decoration, or both) or purchase them in the store. Pumpkin seeds are an excellent source of health-promoting amino acid tryptophan. Tryptophan is converted to GABA in the brain. (Tryptophan, found also in turkey and milk, are known to help you sleep!)

Tofu Pumpkin Cheesecake

Ingredients:

• 1 12 ounce package silken tofu
• 1 8 ounce container Tofutti vegan cream cheese
• 1 cup canned pumpkin
• 1 cup sugar
• 3 tbsp flour
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• dash salt
• 1/4 tsp baking soda
• 1 pre-made pie crust

Preparation:

Pre-heat the oven to 350 degrees. Process all ingredients in a food processor or blender until smooth and creamy.
Pour into pie crust and bake for 45 to 50 minutes.
Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.


Sources:
nutrition-and-you.com 
vegetarian.about.com

Spinach-Tofu Nooooodlez!

by Francine

photo via flickrhivemind.net

Can you imagine? Noodles made from tofu? Well why not? Tofu Yu makes a version. Now you can too. Keep mind that spinach is not just tasty and richly GREEN, it is also loaded in nutritional goodness for you. From The World's Healthiest Foods:
"Among the World's Healthiest vegetables, spinach comes out at the top of our ranking list for nutrient richness. Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection."

Health Diaries tells us that spinach is beneficial to us in a number of important ways: maintaining healthy blood pressure; slowing down cell division in human stomach and skin cancer cells; anti-inflammatory properties, antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure; protecting the eye from cataracts and age-related macular degeneration. It's even good for the bones! Check the link for more information.

So now for the recipe. Pretty darn easy. . .

Blend (in a blender or Cuisinart) until smooth and creamy:
1/2 lb. tofu
2 TB oil
1/2 tsp. salt

Pour this into:
1 3/4 cups unbleached white flour

Mix and knead until smooth and soft (10 minutes maybe? depends on your kneading power). Put this through a noodle machine or roll out by hand and cut. Let dry for about 15 minutes. Then you're ready to go. Boil in salted water about 5 minutes. Don't overcook. Fresh pasta is a very different matter from the dry version.

Enjoy!

Resources:

Health Diaries
World's Healthiest Foods
Tofu Cookery by Louise Hagler

Greek (tofu) salad

by Francine

photo via greenmarketrecipes.com

Simple,  tasty, and nutritious, this salad is sure to please. One of the reasons we love it is because of the dominant ingredient--tomatoes. Choose your favorite--any variety (mix them up!), but if Heirloom tomatoes are available, be sure to include some of those in the mix. The silken texture and juiciness works so well with olive oil and vinegar. 

The tomato is a nutritious fruit commonly used as a vegetable. It comes to us from the ancient Mayans. The vegetable has incredible phyto-chemical properties with more health-benefiting properties than those found in apples. Tomatoes are an excellent source of antioxidants, dietary fiber, minerals, and vitamins. The fruit is often recommend  in cholesterol-controlling and weight-reduction programs. Antioxidants present in tomatoes help protect against cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumors.

Fresh tomato is very rich in potassium. 100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is an important component of cell and body fluids that helps control a healthy heart rate and blood pressure. Also, keep in mind that some blood-pressure medications actually have a tendency to decrease the potassium in our bodies. So maintaining healthy levels of potassium in our bodies through the foods we eat is especially important if you're taking one those drugs. (Speak to your doctor or pharmacist about this.)

Dressing
Mix together: 

1/2 cup olive oil
1/4 cup wine vinegar (or Balsamic)
salt to taste
juice of one lemon
1 tsp. basil
1/2 tsp. black pepper
1/2 tsp. oregano 

Pour the dressing over:
1 lb, tofu, cut in 3/4" cubes

Marinate for at least 1 hour, stirring occasionally

Wash, core, and cut into wedges:
3 fresh tomatoes

Wash and slice thin:
3 cucumbers

Add these to the marinated tofu along with:
1/2 large red onion, chopped
1 cup Greek or black olives

Toss and serve on a bed of lettuce.

Resources:

Nutrition and You

 

Have-a Avo-cado!

by Francine
 

photo via vegkitchen.com

Did you know that avocados are part of the fruit family? And specifically—the berry? Well, they are. And here’s an even more surprising fact--there are nearly 500 varieties of this creamy, delightful food.

According to whatscookinginamerica.com, avocadoes got their name from Spanish explorers who couldn't pronounce the Aztec word for the fruit, know as ahuacatl, "testicle," (because of its shape). The Spanish called it the aguacate, leading to the guacamole we know today.

And now researchers in Mexico are saying that avocado oil could be used to counteract the effects of diseases such as diabetes and hypertension. Avocado is already well known for its cholesterol-fighting properties but these research scientists are saying it contains antioxidants that protect cells from damage caused by environmental factors like radiation or air pollution. Good stuff, considering how delicious and versatile these wondrous fruits are.

Avocado's anti-inflammatory nutrients fall into five basic categories:

•                phytosterols, including beta-sitosterol, stigmasterol, and campesterol

•                carotenoid antioxidants, including lutein, neoxanthin, neochrome, chrysanthemaxanthin, beta-cryptoxanthin, zeaxanthin, violaxanthin , beta-carotene and alpha-carotene

•                other (non-carotenoid) antioxidants, including the flavonoids epicatechin and epigallocatechin 3-0-gallate, vitamins C and E, and the minerals manganese, selenium, and zinc

•                omega-3 fatty acids, in the form of alpha-linolenic acid (approximately 160 milligrams per cup of sliced avocado)

•                polyhydroxylated fatty alcohols (PSA)s

We know that heart health is improved by intake of oleic acid (the primary fatty acid in avocado) and by intake of omega-3 fatty acids (provided by avocado in the form of alpha-linolenic acid and in the amount of 160 milligrams per cup). Since elevated levels of homocysteine form a key risk factor for heart disease, and since B vitamins are very important for healthy regulation of homocysteine levels, avocado's significant amounts of vitamin B-6 and folic acid provide another channel of heart support.

The anti-cancer properties of avocado are related to its unusual mix of anti-inflammatory and antioxidant nutrients. That relationship is to be expected since cancer risk factors almost always include excessive inflammation (related to lack of anti-inflammatory nutrients) and oxidative stress (related to lack of antioxidants). 

Avocadoes are delicious plain, or with a dash of pepper, or just about anything you like. I know someone who likes to put ketchup on them. Maybe some lemon juice or salsa! Just cut one in half and spoon out the deliciously textured fruit. You can also mash and make a variety of mouth-watering guacamoles, or as part of creamy salad dressing (the texture creates the creamy texture of the salad dressing--w/o mayonnaise). Or you can cube or slice and mix into your salads.

Sources:

care2.com http://www.care2.com

http://www.whfoods.com

http://whatscookingamerica.net

avocado.org

Live longer - with coffee

by Francine

From an article published on care2:

photo via wallpaperstock.com

"For 13 years, the AARP in conjunction with the National Institutes of Health followed the lives of over 400,000 healthy adults aged 50-71. During the course of the study, about 13 percent of the participants died. Coffee drinkers were less likely to be among that 13 percent of participants, with a direct link between the cups of coffee consumed in a day and a lower mortality risk. When broken down by the way participants had died, the pattern held true for all ailments with the exception of cancer."*

And in an article about the same study, published on style.lifegoesstrong.com is something else very interesting:  "Drinking two to three cups a day lowered the overall risk of death 10%, says the study, funded by the National Cancer Institute and AARP."

WebMD reports: "Coffee is a rich source of disease-fighting antioxidants. And studies have shown that it may reduce cavities, boost athletic performance, improve moods, and stop headaches  -- not to mention reduce the risk of type 2 diabetes, colon cancer, liver cancer, gall stones, cirrhosis of the liver, and Parkinson's diseases.
 
"The studies have shown that regular coffee drinkers can reduce their risk of Parkinson's disease by 80%, the risk of colon cancer by 25%, the risk of cirrhosis of the liver by 80%, and cut the risk of gallstones in half. In one study, people who drank 2 cups a day of decaf coffee had half the risk of rectal cancer, compared with tea or caffeinated coffee drinkers.

"The amount of coffee consumed in the studies has varied widely. But in the research into type 2 diabetes and liver cancer, the more you drink, the lower your risk appears to be."

Curious to know what's actually in coffee (besides that addictive flavor available in so many tasty versions)?

Here goes:

Well, for one thing--coffee beans contain antioxidants called quinines, which become more potent after roasting. It so happens they are hell on wheels when it comes to fighting disease. Now here's an interesting fact, according to the same article quoted above in WebMd. According to an American Chemical Society news release, coffee is the leading source of antioxidants in American diets -- but you need to keep in mind that this is at least partly because of how prevalent coffee is in American diets. . .

Quinines, along with magnesium (also found naturally in coffee), affect blood sugar levels and are believed to be associated with a lower risk of type 2 diabetes.

Coffee also contains trigonelline, an antibacterial compound that gives coffee its wonderful aroma and may be even help to prevent cavities.

 * In another article published by WebMD--specifically about the recent study: "Among women, coffee drinkers and non-drinkers were equally likely to die of cancer. Among men, there was only a slight connection between heavier coffee drinking and increased risk of dying from cancer."

Coffee is a pretty interesting drink, to be sure. And people have varied tolerances for the 'buzz' from the caffeine. My daughter, who is in her mid-twenties, can drink coffee before going to bed, and she claims it doesn't affect her sleep at all. Other people feel as if their eyes are popping out of their head after just one cup in the a.m.

BTW- in spite of the new supportive evidence to longevity associated with coffee, people susceptible to high blood pressure should exercise caution re: drinking even a cup. There is no doubt that caffeine can increase your blood pressure. Definitely something to discuss with your physician. And remember that caffeine isn't limited to coffee or green tea. It's found in many delicious things--namely chocolate and wine!

Lastly--when it comes to what is actually IN coffee--consider this. There are more than 1000 compounds in java. Amazing, right? And according to the WebMD article quoted above, "very little of them have been studied."

Bottoms up!


Sources:

care2.com

style.lifegoesstrong.com

WebMD.com
and WebMD.com

Peppy Pepper!

by Francine

photo via 21food.com

It's safe to say, say I, that most people like pepper. The amount that we use varies from person to person, obviously, but other salt, it's also safe to say that it is the most widely used spice there is. I never thought of it as having much health value until I started to realize how many health benefits were found in all herbs and spices. But for some reason, the old standby just didn't seem like a great source of anything other than fantastic flavor. I was wrong!

Think digestion. And think other benefits as well. Here you go:

As we know, black pepper (Piper nigrum), stimulates the taste buds. That stimulation isn't just for our enjoyment. It's the body's method to send an alert to to the stomach to increase hydrochloric acid secretion, which aids in digestion. Don't undermine the importance of hydrochloric acid, btw. Without sufficient quantities, food may sit in our tummies for too long. This can turn to heartburn or indigestion, or go through the intestines, where gut bacteria uses it. The results being gas, irritation, and/or diarrhea or constipation.

Along with antioxidant properties, black pepper has another surprising quality: the outer layer of the peppercorn helps stimulate fat cells, which in turn help keep us slim.

Here's an interesting factoid about black pepper, according to McCormick.com: "[Black pepper]  once was used as money to pay taxes, tributes, dowries, and rent. Peppercorns were weighed like gold and used as a common medium of exchange. Black pepper was even used as ransom when the Visigoths captured Rome in 410 A.D."

In the same article, McCormick tells us that Vasco de Gama and Christopher Columbus, sought India’s Malabar Coast in hopes of gaining access to pepper’s source. And later American clipper ships traveled to far away tropical lands to buy black pepper (and other spices) to meet the rapidly increasing demand back home.

As with everything that is grown or raised, try to stick with organic. This offers you the greatest assurance that it has not been irradiated. Black pepper that has been irradiated may lead to a significant decrease in its vitamin C content and irradiation is linked to a host of other unwanted side effects as well.

Like with so many other herbs and spices, best to add black pepper toward the end of the cooking process--to maintain its wonderful and inimitable flavor.

Keep in mind that TofuYu has a tofu that is teeming with black pepper. Like our other packaged tofus, we offer it in a block, ready to be sliced, cubed, or whatever else. Pepper tofu is fantastic on its own (sauteed, for instance), or mixed with veggies, seafood, chicken, etc. You'll love all those specks of black and even more--you'll enjoy the incredible flavor!

Sources:
McCormick.com
whfoods.com

Mountain Joy

by Francine

photo via thekitchn.com

When we think of an herb to add to something Italian, a salad, veggies, so many things. . . we usually think of oregano first.  It means 'Mountain joy' and in many parts of the world, it is known as wild marjoram. But keep in mind it is NOT the same as sweet marjoram.

Super high in vitamin K, Dr. Andrew Weil on his Dr. Andrew Weil website has this to say: "Vitamin K is an essential nutrient necessary for blood clotting - it regulates normal blood clotting by helping the body transport calcium. Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. It also may prevent calcification of arteries and other soft tissue."

Oregano has anti-bacterial properties. It contains thymol and carvacrol, two oils known to have substantial bacteria-fighting power. As discussed in an article on whfoods.org, Mexican researchers have compared oregano to tinidazol, a commonly used prescription drug to treat infection from the amoeba Giardia lamblia. The same researchers have reported that oregano is a better treatment for giardia than the prescription drug commonly prescribed to treat the illness.

The herb is also a powerful antioxidant as well as a good source of fiber. 

Oregano, either in its fresh or dried form, should be added toward the end of the cooking process. Heat can easily cause a loss of its delicate flavor. 

As for cooking tofu with oregano. Not difficult to get creative. Whether it's a stir-fry, simple saute, or baked, a bit of oregano adds zest and wonderful flavor from the Mediterranean. It's best to add it towards the end of cooking so as not to compromise the delicate flavor. 

Sources:

Dr. Andrew Weil: Dr. Andrew Weil website
Whole Foods: Whole Foods website
Mark's Daily Apple: Mark's Daily Apple website

Turmeric - You're More Than Yellow!

by Francine

photo via gardeningblog.net

You probably know that by adding turmeric to tofu (or many other things), the original item turns a bright, mustard shade of yellow. This is fun when it comes to preparing something like "faux" scrambled eggs using mashed tofu rather than eggs themselves (or even the whites of eggs, with the added turmeric for yolk color).

But now let's take a look at some of the many benefits of this amazing yellow stuff. . .


1. Useful as a disinfectant--applied directly to cuts. Also helps wounds to heal and helps in remodeling damaged skin.
2. Can help prevent prostate cancer and inhibit the growth of existing prostate cancer.
3. Tests with mice have shown it has prevented breast cancer from spreading to the lungs.
4. Acts as a natural liver detoxifier.
5. Removes amyloyd plaque buildup in the brain, which may delay or prevent Alheimer's.
6. May prevent metastases from occurring in many different forms of cancer.
7. As a natural anti-inflammatory agent, it works extremely well and without the side effects of many anti-inflammatory drugs. Says Dr. John Mercola, (noted osteopathic physician, who practices a "whole person" approach to wellness) ". . . unlike aspirin or ibuprofen, turmeric's curcumin reduces inflammation naturally, without damaging the liver or kidneys."
8. May aid in fat metabolism and help in weight management.
9. Has long been used in Chinese medicine as a treatment for depression.
10. Promising studies are underway on the effects of turmeric on pancreatic cancer.
11. Has been shown to stop the growth of new blood vessels in tumors.
12. May be significant fighter of colorectal cancer, according to researchers at Tel Aviv University. From an article in Medical News Today: "Dr. Shahar Lev-Ari of Tel Aviv University's School of Public Health at the Sackler Faculty of Medicine and his colleagues have found that curcumin can fight cancer when used in combination with a popular anti-inflammatory drug, alleviating the inflammatory response caused when cancer takes root in the body."
13) Dr. Mercola expounds on the benefits of turmeric in relation to antioxidants in this youtube.com video where he discusses natural sources of antioxidant properties. According to Mercola, turmeric is extremely potent in helping the body protect against free radicals. He suggests using it raw if at all possible and that the quality is high--namely organic. Mercola says this is particularly important with herbal products, because they are not regulated, as prescription drugs are.

An interesting little sidenote about turmeric is that in spite of its prominent appearance, the taste is relatively lowkey, so you can add it to such things as salad without noticing a pronounced flavor.

Resources:
healthdiaries.com
mercola.com 
medicalnewstoday.com
Mercola on youtube.com

The wonders of lemon

photo via bigoven.com

One friend of mine puts it on everything from broccoli to eggs. My daughter and I have been squeezing it on fish, salads, veggies and dips as long as I can remember. My yoga teacher told me that she’s been having it with warm water and honey as a beginning to her day and that she hasn’t had a cold in years.

A wonderful doctor told me many years ago--when I had a severe case of the flu for which I was nearly hospitalized--that one of the best things to decongest and clear the system is a lemon toddy--the juice of a whole lemon in hot water and honey. A folk remedy, she said, that along with many, many cloves of garlic in clear chicken broth, does wonders to combat colds, bronchial congestion, coughs, etc. So it looks like all of us are onto something. Intuitively, taste-wise, and good medicine-wise.

Most of us know lemons are full of vitamin C, which acts as an antioxidant in our bodies, but that’s not all. Lemons contain a host of beneficial properties, including one that actually increases peristalsis (the bowel pumping action that helps us eliminate waste). As a detoxifier, it’s powerful medicine--particularly for the liver. And for those of us who take statins (that includes red yeast rice, btw), this is of particular interest. The liver’s job in our bodies is to filter out toxins. Think of how important this is! But once this has taken place, where do those toxins go? They turn into free radicals, which are harmful to the liver. So there needs to be a counter-balance. That’s one of the reasons vitamin C is so important. One of its functions is to counter this free-radical activity.  Further, when food is not entirely digested, some of it makes it way to the bloodstream and subsequently the liver, which puts a strain on this important organ. Vitamin C helps prevent food from entering the bloodstream and it helps clean the liver from toxin build-up.

In researching this post, I discovered some fascinating things about lemons that perhaps you didn’t know either. Did you know, for instance, that in addition to vitamin C, lemons contain healthy doses of flavonoids, B-complex vitamins, calcium, copper, iron, magnesium, phosphorus, potassium, and fiber? Not to mention 22 anti-cancer compounds (according to an article on Care2) that includes limonene—“a naturally-occurring oil that slows or halts the growth of cancer tumors in animals.  Lemons also contain a substance called flavonol glycosides which stop cell division in cancer cells.”

These are only some of the health wonders of lemons. (Here's one of particular interest to diabetics: lemon lower blood sugar levels when they are high.) So start your day off with a lemon toddy and get inventive with all the ways you can add this wondrous food to your daily life. Here’s a start:

Next time you make a stir-fry (with tofu, of course), add a bit of lemon juice just before serving. In fact, throw in some thinly sliced slivers of lemon rind as well. Or, of you prefer, slice a whole lemon in several very thin slices and either add that to the stir-fry just before serving, or top your dish that way. The thing is, you can hardly go wrong with adding lemon. Bake, sautee, etc. Bon appetit!