Fruits and vegetables are the most nutrient-dense foods on the planet, and dark green leafy vegetables lead the pack. Each of the top five so-called powerhouse fruits and vegetables are greens. If we blend them up in a smoothie, soup or sauce we’re taking food with the most nutrition and breaking cells and dumping that nutrition into the bloodstream.
Chewing is good, but blending is better in terms of digestive efficiency and nutrient absorption.
But, if we take in all that nutrition and it doesn’t all make it down to our colon, might we be starving our microbial selves? Why are intact grains, beans and nuts better than bread, hummus and nut butters?
No matter how well we chew, intact food particles make it down to the colon where they offer a smorgasbord for good bacteria. If grains, beans and nuts are finely ground into flour or paste, we may be leaving our gut flora high and dry. Would the same be true for fruits and vegetables? Continue reading “Are Intact Whole Grains Better? What About Fruits and Veggies?”
Nothing warms the soul like a hearty and satisfying bowl of delicious soup on a cold winter day. Yellow Split Pea Soup with Yams and Avocado is richly flavorful and a dish that takes comfort food to a whole new level.
Legumes are an indispensable pantry staple in the health conscious cook’s kitchen and can make a hearty pot of soup quick and easy to assemble.
Split peas are field peas that are either yellow or green peas that have been grown specifically for drying. When these peas are hulled and split along the natural seam, they become split peas.
Split peas cook quickly, do not need presoaking and develop a creamy texture when cooked. Split peas are high in protein and fiber and very low in fat and keep well in an airtight container for up to a year.
Yellow split peas are less starchy, milder than the ubiquitous green split peas and are the base for this delightful soup. Continue reading “Yellow Split Pea Soup with Yams and Avocado”