Kale has a lively pungent flavor, somewhat like a cross between cabbage and spinach with delicious, peppery notes. This leafy green powerhouse delivers more nutritional value for fewer calories than just about any other food.
One of the best sources of vitamins A, C and K, kale is a very good source of copper, potassium, iron, manganese and phosphorus. Just one cup of cooked kale contains more then 1000 percent of the daily value of vitamin K and more than 150 percent of the daily value for vitamin A and beta-carotene.
Kale is a cruciferous vegetable and part of the cabbage family.
This dark leafy green vegetable is rich in carotenoids and flavonoids, antioxidants shown to reduce the risk of certain types of cancer. Consuming kale provides an abundance of nutrients that support healthy bones, skin, hair and healthy digestion and can also reduce the risk of heart disease. Continue reading “Kale, Leafy Green Superfood!”
The Mediterranean Diet is an “in” topic nowadays in both the medical literature and the lay media. What is it? Where did it come from? Why is it good? Merits are rarely detailed; possible downsides are never mentioned.” So, let’s dig in….
After World War II, the government of Greece asked the Rockefeller foundation to come in and assess the situation. Impressed by the low rates of heart disease in the region, nutrition scientist Ancel Keys – after which “K” rations were named – initiated his famous seven countries study.
The Intake of saturated fats and added sugars, two of the primary components of a modern Western diet is linked to the development of Alzheimer’s disease.
Plant-derived foods contain thousands of compounds with antioxidant properties, some of which can traverse the blood-brain barrier and may have neuroprotective effects by assisting with antioxidant defense.
The concept of “brain rust” is that neurodegenerative diseases arise from excess oxidative stress. Nature has gifted humankind with a plethora of plants, fruits, vegetables and nuts, and the diverse array of bioactive nutrients present in these natural products may play a pivotal role in prevention and one day, perhaps, even the cure of various neurodegenerative diseases, such as Alzheimer’s disease.
Researchers at the U.S. Department of Agriculture (USDA) recently published a study assessing the nutrition content of 25 commercially available microgreens, seedlings of vegetables and herbs that have gained popularity in upscale markets and restaurants.
Just a few inches tall, these microgreens boast intense flavors and vivid colors, but what about their nutritional content? No one knew until now.
For instance, we’ve known for quite some time that baby spinach leaves have higher levels of phytonutrients than mature spinach leaves. What about really baby spinach that may be just a week or two old? Continue reading “Are Microgreens Healthier?”
Kale is a leafy green powerhouse that delivers more nutritional value for fewer calories than just about any other food. Thought to have originated in Asia, kale has been cultivated for more than 2000 years and was introduced to Europe around 600 B.C.
Kale has a lively pungent flavor, somewhat like a cross between cabbage and spinach with delicious, peppery notes. A great addition to soup or a sauté, kale can be braised, baked, marinated or blended into a green smoothie.
This richly colored leafy green vegetable can be red, black, purple or green. Curly kale is sweet and mild with ruffled leaves and a fibrous stalk and the most common type found in the produce section.
One of the best sources of vitamins A, C and K, kale is a very good source of copper, potassium, iron, manganese and phosphorus. Just one cup of cooked kale contains more then 1000 percent of the daily value of vitamin K and more than 150 percent of the daily value for vitamin A and beta-carotene. Continue reading “Kale, The Queen of Greens”
Superfoods are, by definition nutrient dense and calorie sparse. Flax seeds are a bona fide superfood and may look tiny, but they are potent! Flax is an ancient plant and the best plant-based source of omega 3 fatty acids on the planet.
Studies have shown many diverse health benefits associated with omega-3s like reducing the risk of heart diseaseand stroke and flax contains both soluble and insoluble fiber. Great for the heart – Good for digestion!
Taking those same phytonutrients in pill form, however doesn’t work. We should strive to get most of our nutrients from plants, not pills. The balance of scientific evidence suggests that the healthiest way to eat is a vitamin B12-fortified diet of whole plant foods.
Leafy green vegetables are nutrition all-stars and an excellent source of minerals, such as iron, calcium, potassium and magnesium as well as vitamins K, C, E and many B vitamins.
Leafy green vegetables are also rich in a variety of phytonutrients including beta-carotene, lutein and zeaxanthin. Among many other healthful benefits, these organic compounds protect the body’s cells from damage and the eyes from age related disorders. Continue reading “Southern Greens and Vegan Sausage”
From the Blog
The plant based lifestyle and its approach to health, wellness and disease prevention is the focus of Marie Oser’s Blog. Marie has been a food and health features writer and newspaper columnist for major metros and national publications and has been promoting the vegan lifestyle since 1990. This blog space is where she and guest bloggers share information, the latest research and creative natural solutions to issues affecting our health and wellbeing. Oh! And of course delicious vegan recipes that are rich in antioxidants, low in fat, high in fiber and entirely dairy and cholesterol free!