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I have completely lost count of how many times people have asked me what I eat since I have been on a vegan diet. So I thought it would be appropriate to talk about a few “power foods” that I’m becoming obsessed with. A lot of these foods people have never even heard of which is unfortunate because of all of their nutritional benefits! Vegan or not, these power foods should be eaten by everyone who wants to be one healthy bitch.

1. QUINOA: 

  • Help for Migraine Headaches
  • Cardiovascular Health
  • Prevent Heart Failure
  • Antioxidant Protection
  • Protective against Breast Cancer
  • Health-Promoting Activity Equal to or Even Higher than that of Vegetables and Fruits
  • Gallstone Prevention
  • Protect against Heart Disease
  •  Substantially Lower Type 2 Diabetes Risk

A Few Quick Serving Ideas:

  • Combine cooked chilled quinoa with pinto beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy this south-of-the-border inspired salad.
  • Add nuts and fruits to cooked quinoa and serve as breakfast porridge.
  • For a twist on your favorite pasta recipe, use noodles made from quinoa.
  • Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts.
  • Add quinoa to your favorite vegetable soups.
  • Ground quinoa flour can be added to cookie or muffin recipes.
  • Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the bulgar wheat with which this Middle Eastern dish is usually made.

2. TEMPEH:

Benefits:

  • Beneficial Effects on Cholesterol Levels
  • Stabilize Blood Sugar at Healthy Levels
  • Promotes Gastrointestinal Health
  • Promotes Men’s Health
  • Contains: Riboflavin Magnesium Manganese and Copper

A Few Quick Serving Ideas:

  • For a twist on the traditional reuben sandwich, place broiled tempeh on a slice of whole grain bread, layer with sauerkraut, top with cheese or meltable soy cheese, then broil in oven for a few minutes until the sandwich is hot and toasty. Top with Russian dressing made by combining ketchup and soy mayonnaise, and enjoy.
  • A vegetarian option to spaghetti and meat sauce is spaghetti and tempeh sauce. Just substitute tempeh for ground beef in your favorite recipe.
  • Add extra flavor, texture and nutrition to chili by adding some tempeh.

3. Agave:

Benefits: 

  • Lower Glycemic Load
  • Great sugar replacement
  • anti-inflammatory and immune system-boosting properties
  •  antimicrobial capability
  • accommodates calcium absorption for bone density and overall health
  • boost the immune system and help increase energy levels
  • Low caloric content
  • DELISH!

Tips for serving:

  • Mixed with oatmeal
  • Sugar replacement
  • In tea
  • Mix in with shakes and smoothies

4. Ground Flaxseeds:

Benefits: Contains Omega 3 fatty acids, manganese, B1 (thiamin), dietary fiber, magnesium, tryptophan, phosphorus and copper

  • Anti-Inflammatory Benefits
  • Omega-3-rich Flaxseeds Protect Bone Health
  • Protection Against Heart Disease, Cancer and Diabetes
  • Help Prevent and Control High Blood Pressure
  • Lowers Blood Pressure in Men with High Cholesterol
  • Rich in Beneficial Fiber
  • Puts the Brakes on Prostate Cancer Growth
  • Fend Off Dry Eyes

Tips for Preparing Flaxseeds:

Grind flaxseeds in a coffee or seed grinder in order to enhance their digestibility and therefore their nutritional value. If adding ground flaxseeds to a cooked cereal or grain dish, do so at the end of cooking since the soluble fiber in the flaxseeds can thicken liquids if left too long.

A Few Quick Serving Ideas:

  • Sprinkle ground flaxseeds onto your hot or cold cereal.
  • Add flaxseeds to your homemade muffin, cookie or bread recipe.
  • To pump up the nutritional volume of your breakfast shake, add ground flaxseeds.
  • To give cooked vegetables a nuttier flavor, sprinkle some ground flaxseeds on top of them.
  • Add a tablespoon of flaxseed oil to smoothies.
5. Alfalfa Sprouts:
 
Benefits: 

  •  lowers cholesterol
  • contains essential enzymes which are required for food digestion. There are 8 enzymes present in alfalfa
  • Lipase – fat splitting
  • Amylase – acts on starches
  • Coagulase – coagulates or clots blood
  • Emulsin – acts on sugar
  • Invertase – converts cane sugar to dextrose
  • Peroxidate – oxidizing effect of the blood
  • Pectinase – forms vegetable jelly
  • Protase – digests proteins
  • regulates bowel movement and reduces inflammation. Chemicals in alfalfa have mild diuretic properties which help the kidney to get rid of excessive water from the body, and regulate bowel movement. By removing excessive water, swelling and inflammation in the body (such as legs and arms) will also be reduced.
  • helps fight infection -The chlorophyll in alfalfa is an effective barrier against bacterial invasion because of its stimulation effect on the growth of connective tissue and granulation tissue.
  • rich in vitamins including vitamin A as beta carotene, B6, B12, C, D, E, and K
  • rich in minerals including calcium, magnesium, potassium, sulfur, iron, cobalt, manganese and zinc.
  • high in protein
  •  low in calories
  • helps in food digestion
  • slows down the aging process

6. Almond Milk:

Benefits: 

  • Weight management- low calories!
  • contains no cholesterol and only 5 mg of sodium per serving
  • Blood sugar friendly
  • 30% of our recommended daily value of calcium and 25% of Vitamin D
  • Improves skin-  contains 50% of our recommended daily value of Vitamin E
  • Improves eye sight
  • helps muscles absorb and use protein for energy, growth and repair.
  • helps stop Alzheimer’s
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