Epigenetic health begins with the right plant-based foods.
Science is just beginning to understand how phytochemicals can reactivate the health of our bodies.
Thomas Jefferson is quoted as saying "food will be the medicine of the future".
Well, the future is now!
Let us show you a healthful future.
Trick of the day:
2. Today. I am going to share a very quick trick that will get great greens into you and your children even if vegetables aren't liked. Wash green leaves, like kale, lettuce, parsley, spinach, or any others. Organic is the best. I grow my own in a very small kitchen garden. Put the greens into a high speed blender with berries or cherries and blend until smooth. Add a small avocado, a tablespoon of unsweetened cocoa, stevia to taste and even a few dates. Blend again. Add water to thin to the consistency you like and drink. It really tastes good! You can change the drink any way you like to enhance the taste for you and your family. Proportionally, I like to use half lettuce with small amounts of stronger tasting greens. This trick gets phytonutrients from a variety of fruits and vegetables of all colors into our bodies quickly.
1. Put a bag of black tea in an inch or so of water and simmer your brussel sprouts. It will bring out the sweetness of the vegetable. Brussel sprouts and vegetables contain many bioactive components. Cruciferous vegetables like broccoli and brussel sprouts contain organosulfur compounds that prevent cancer growth and inflammation, help cushion our membranes, and induce detoxifying enzymes to activate our liver's phase I and phase II pathways. The polyphenols and flavonoids found in tea inhibit cancer and stop free radicals from damaging our cells. And besides, together they taste yummy.
Recipe of the week:
AHG Herbal PubMed published an article about weight-loss using fucoxanthin-rich seaweed. It was found to significantly reduce adipose tissue in rats that were fed a high fat diet. The rats lost 5-10% of their body weight. The fucoxanthin in the study came from wakame and is used in making miso soup. Wakame contains iodine so be careful that you don't have an allergy (most people use iodized salt) and don't eat too much. Other seaweeds contain smaller amounts of fucoxanthin and can be of additional benefit. Here is a healthy recipe that contains both nori and wakame. So eat up.
Miso soup
2. Today. I am going to share a very quick trick that will get great greens into you and your children even if vegetables aren't liked. Wash green leaves, like kale, lettuce, parsley, spinach, or any others. Organic is the best. I grow my own in a very small kitchen garden. Put the greens into a high speed blender with berries or cherries and blend until smooth. Add a small avocado, a tablespoon of unsweetened cocoa, stevia to taste and even a few dates. Blend again. Add water to thin to the consistency you like and drink. It really tastes good! You can change the drink any way you like to enhance the taste for you and your family. Proportionally, I like to use half lettuce with small amounts of stronger tasting greens. This trick gets phytonutrients from a variety of fruits and vegetables of all colors into our bodies quickly.
1. Put a bag of black tea in an inch or so of water and simmer your brussel sprouts. It will bring out the sweetness of the vegetable. Brussel sprouts and vegetables contain many bioactive components. Cruciferous vegetables like broccoli and brussel sprouts contain organosulfur compounds that prevent cancer growth and inflammation, help cushion our membranes, and induce detoxifying enzymes to activate our liver's phase I and phase II pathways. The polyphenols and flavonoids found in tea inhibit cancer and stop free radicals from damaging our cells. And besides, together they taste yummy.
Recipe of the week:
AHG Herbal PubMed published an article about weight-loss using fucoxanthin-rich seaweed. It was found to significantly reduce adipose tissue in rats that were fed a high fat diet. The rats lost 5-10% of their body weight. The fucoxanthin in the study came from wakame and is used in making miso soup. Wakame contains iodine so be careful that you don't have an allergy (most people use iodized salt) and don't eat too much. Other seaweeds contain smaller amounts of fucoxanthin and can be of additional benefit. Here is a healthy recipe that contains both nori and wakame. So eat up.
Miso soup
- 4 cups water
- 3 green onions
- 1 cup of tofu
- 3 sheets of nori seaweed torn in strips and/or wakame cut into pieces.
- 1/2 tsp white pepper, ground
- 1/2 tsp ginger, ground
- 1 Tbs. tamari sauce, or to taste
- 2 1/2 Tbs. miso paste (no msg, non-genetically engineered)
- 1 cup torn or chopped nettle leaves (optional)