Cut Your Risk of Cancer 50 percent!

Photo Credit: Juan Carlo

Cruciferous vegetables, such as cauliflower, broccoli, cabbage and kale are rich in unique compounds shown to increase the body’s resistance to many forms of cancer.

Like most vegetables, crucifers are a great source of fiber, nutrients and antioxidants, but what sets them apart from other vegetables is their exceptionally high level of a distinctive phytonutrient.

This class of vegetables contains the antioxident sulforaphane, which activates natural detoxifying enzymes in the liver that help neutralize potentially carcinogenic (cancer-causing) agents.1 It is the slicing, chopping or chewing of these crucifers, which activates the bioactive sulfur-containing compounds that impart a pungent aroma and distinctive taste.  Continue reading “Cut Your Risk of Cancer 50 percent!”

Green up your BBQ this 4th of July!

Backyard chefs believe that food cooked over an open fire is especially tasty because the juices stay concentrated in the middle and the surface becomes seared with smoky flavor. Cookouts may well be the quintessential summer pastime but they can also be surprisingly unhealthy, so consider your options before you fire up the grill this weekend.

Types of Grills

Charcoal: Burning charcoal briquettes pollutes the air around you. The smoky flavor in charcoal comes from charred wood and contributes to deforestation. Charcoal briquettes are made from sawdust bound with a type of glue and may also contain limestone, sodium nitrate and coal dust. Continue reading “Green up your BBQ this 4th of July!”

Organic Agave Nectar – Sweet!


Agave (ah-GAH-vay) was cultivated for centuries by Native Americans for food, fiber and beverages. In Mexico’s arid central highlands agave nectar has been harvested from the blue agave plant, a succulent cactus best known as the plant used to make tequila.

The blue agave’s pineapple-shaped heart is covered with fleshy leaves that contain the sticky sweet syrup known as aguamiel or honey water south of the border.

Agave nectar has a low glycemic index (GI), the scale that ranks foods according to how they are metabolized in the body. Agave nectar is about 25 percent sweeter than table sugar, so a little goes a long way. Continue reading “Organic Agave Nectar – Sweet!”

Diet and Diabetes: A New Approach


According to a study published in Diabetes Care, the diabetic population in the US will almost double in the next 25 years.

The scientific analysis was conducted by a team from the University of Chicago and projected that without significant changes in public or private strategies, annual medical costs due to the disease are expected to reach $336 billion, up from $113 billion.1

Diabetes mellitus (DM) is a chronic metabolic disorder in which the body either does not produce insulin or does not respond to it. Insulin is a hormone produced in the pancreas and is required to convert sugar and other foods into energy. Continue reading “Diet and Diabetes: A New Approach”

6 Smart Summer Snacks for Kids


Kids need a lot of energy to keep going during the summer.  As soon as the school year is over they are suddenly on the go, riding their bikes, swimming, playing sports or off to the park to meet friends. Daily schedules are out the window and it can be a challenge to make sure they are eating as well as they should.

It’s a good idea to stock up on small portable foods that pack a lot of nutrition. Kids, teens and ‘tweens all tend to eat lots of small meals throughout the day and it’s a good idea to keep wholesome snacks on hand. Whole grain waffles, pretzels, breadsticks, tortillas and pita pockets, hummus, granola and trail mix are convenient foods for a quick pick-me-up that are healthful and satisfying.

Any snack a child makes is a snack that child is likely to eat, and younger children will especially enjoy being involved in choosing and preparing simple snacks. Having fresh and dried fruit, popcorn, nuts, nut butters and a variety of raw veggies on hand can make quick and healthy snacking a breeze. Continue reading “6 Smart Summer Snacks for Kids”

Enlightened Hawaiian Baked Beans

Photo Credit: Juan Carlo

Most nutritionists would agree that legumes are a treasure trove of healthy nutrients, vitamins, minerals and antioxidants.

Too often unhealthy ingredients added in the course of meal preparation can overwhelm the benefits of healthy foods. Adding fatty meats to beans is just one example and it is so unnecessary!

Hearty legumes are delicious, wholesome and flavorful, especially when prepared with ‘enlightened’ alternative ingredients. Continue reading “Enlightened Hawaiian Baked Beans”

Fragrant Burmese Curry

Photo Credit: Joseph A. Garcia

Myanmar, formerly known as Burma is an exotic land of temples, pagodas and colorful festivals bordered on all sides by Thailand, Laos, China, India and Bangladesh. The countries of Southeast Asia maintain distinct identities, however the cuisines share many staple ingredients and cooking methods.

What makes the cuisine of Burma so interesting is how it has taken the influence of its neighbors – Thailand, India, and China – and created a distinct character.  Chinese and Indian eateries predominate and the cuisine tends to fall somewhere between Chinese and Thai and is often described as a bit richer than Chinese and somewhat less spicy than Thai food. Continue reading “Fragrant Burmese Curry”

Artichoke Stuffed Portobellos

Image Credit: Juan Carlo

Artichoke Stuffed Portobellos are scrumptious and make a handy appetizer or side dish that can be served with ease and elegance.

In this stylish treatment, baby Portobello mushroom caps are topped with a heavenly velvet-textured filling and baked in a hot oven.

Portobello mushrooms are actually mature Cremini, or Italian brown mushrooms, that have been allowed to ripen up to seven days longer.As a result of their longer growing period, Portabello mushrooms develop much larger caps that average up to six inches in diameter. Continue reading “Artichoke Stuffed Portobellos”

Three Easy Steps to Eating Green

3 steps to eat green

Eating Green is at the heart of the green revolution and can be the most important contribution you can make toward preserving the planet.

Research published in the Journal of Clinical Nutrition shows that vegetarian diets protect the environment, reduce pollution and minimize global warming.¹ Eating a plant-based diet is a healthful triple play with numerous benefits for the planet and its people, our waterways and wildlife.

What could be greener than plants? The average American diet requires the production of an extra ton and a half of greenhouse gases when compared to a vegan diet.²  Both the burning of fossil fuels during food production and the non-carbon dioxide emissions associated with livestock and animal waste, contribute to the problem. Continue reading “Three Easy Steps to Eating Green”

Grilled Fruit Sundaes


Grilling fruit imparts a smoky intensity to the sweet juiciness of ripe summer fruit. Grilled Fruit Sundaes feature ripe chunks of pineapple, strawberries, bananas and apples over dairy-free strawberry ice cream and topped with Tosteds soynuts.

The fruit kebabs are rolled in Wholesome Sweeteners Fair Trade raw cane sugar from Malawi, a Demerara type sugar prized for its large sparkling crystals and rich aroma. You can grill fruit kebabs on a barbeque or pop them under the broiler.

Fruit makes a great dessert and contains lots of fiber and disease fighting antioxidants however; traditional dessert making can add unhealthy cholesterol, excessive fat and calories that overshadow the healthful benefits. Continue reading “Grilled Fruit Sundaes”