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Recipes

MyRecipes.com:
Shrimp Pad Thai
Make Thailand's most popular noodle dish in mere minutes. This lightened version is packed with vibrant ingredients such as crushed red pepper, sliced green onions, and dry-roasted peanuts to add great Thai flavor. Our online reviewers noticed that the Shrimp Pad Thai was even better on the second day, so make extra for leftovers.
EatingWell:
Catfish Amandine
Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of butter usually used to make classic “amandine” sauce for pan-fried catfish fillets. The results are delicately flavored and have only a third of the calories, fat and sodium of a classic version.
The Supermarket Guru:
Chef Jamie's Apple-Stuffed Pork Chops with Cider Sauce
Chef Jamie says: Pork never had it so good as in this dish filled with fall flavors!
Andrew Weil, M.D.:
Curried Cauliflower Soup
This rich soup is healthy, vegan, and quick prepare. It's good hot or cold and keeps well if you don't serve it all at once. I use orange cauliflower when I can find it, for its higher content of beta-carotene than white. Cashew milk makes the soup deliciously creamy. This is a good way to get the anti-inflammatory benefit of turmeric. Garnish each bowl with caramelized onions and bright green cilantro for a beautiful presentation.
Food as Medicine
Like all cruciferous vegetables, cauliflower offers a host of health benefits including several potent anti-inflammatory compounds. It is a good source of vitamin K, which has been shown to directly modulate the body's inflammatory response. It also contains substances that the body can convert to sulforaphane, which supports blood vessel health and may offer other cardiovascular benefits.
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