Monday, November 30, 2015

Lemon Chicken with Artichoke Hearts

   This recipe prominently features artichokes, which are very high in potent antioxidants that support liver and gall bladder function while helping to prevent cancer. This simple and tasty chicken dish is quick to prepare and great for your health.

   4 servings
½ cup rice flour
1 teaspoon salt
¼ teaspoon freshly ground pepper
4 boneless, skinless chicken breasts
¼ cup extra virgin olive oil
2 cups chicken broth
 Juice of 1 lemon
1 (10-ounce) jar marinated artichoke hearts, drained and coarsely chopped
2 tablespoons fresh minced sage leaves
Cooked Brown Rice with Pine Nuts, for serving
Fresh vegetables, for serving

   1. Combine the flour, salt, and pepper in a resealable plastic storage bag. Place 1 chicken breast at a time in the flour mixture, seal the bag and shake to coat, transfer to a plate. Repeat with the remaining chicken.
   2. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through, about 8 minutes total. Transfer the chicken to a warmed platter and cover to keep warm.
   3. Add the broth and lemon juice to the same skillet; bring to a boil. Boil until the liquid is reduced to about 1 cup. Stir in the chopped artichokes and simmer until very hot.
   4. Transfer the chicken to 4 serving plates and pour the sauce over. Serve with brown rice sprinkled with pine nuts and fresh vegetables.

   Artichoke native of the Mediterranean, the artichoke belongs to the thistle tribe of the sunflower family. The artichoke vegetable that we eat is actually the plants flower bud. Artichoke is considered a potent liver protector due to its content of a flavonoid called silymarin, which has potent antioxidant properties. Nutritionally, the artichoke is a good source of vitamin C, folate and potassium. This diuretic vegetable also helps improve digestion and reduce cholesterol levels.

Saturday, November 28, 2015

Energy Smoothie

   This smoothie is fantastic for promoting energy and is packed with nutrition. The base for this high protein, low calorie beverage is antioxidant rich blueberries and potassium rich bananas mixed with almond milk, which not only adds flavor, but also essential fatty acids and calcium. If you opt to use the High Performance Powder and Five Elements Powder which includes 44 potent Chinese herbs, chlorophyll and fiber you will be benefiting from over 50 Chinese herbs in there that are specifically meant to increase vital energy and longevity.

  2 servings
1½ cups almond milk
1 banana
½ cup fresh or frozen blueberries
½ cup plain coconut yogurt
2 tablespoons wildflower honey
2 tablespoons High Performance Powder
2 tablespoons Five Elements Powder
   Put all of the ingredients into a blender and blend until smooth. Divide between two glasses and serve immediately.

   Of all fruits, blueberries have one of the highest levels of antioxidant activity, helping to reduce the risk of certain cancers and bringing anti aging benefits. Blueberries have neuroprotective properties that can delay the onset of age-related memory loss by shielding brain cells from damage by chemicals, plaque or trauma. They have also been shown to lower blood cholesterol and lipid levels. They are high in manganese and vitamin K and have a very low glycemic load, making them an ideal fruit for diabetics. All this and delicious, too!

Tuesday, November 24, 2015

Grilled Portobello Mushrooms with Goat Feta

   Goats milk or sheeps milk dairy is high in protein and is much easier to digest than cows milk. The portobellos, like all mushrooms, benefit the immune system. The feta cheese flavors combine so well with the portobello that you practically dont have to season this dish.

   4 servings
4 medium portobello mushrooms, washed and patted dry
½ cup olive oil, plus more for garnish
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, crushed
1 tablespoon fresh oregano leaves
1 tablespoon fresh mint leaves
1 red chili, seeded and minced
½ cup crumbled goat’s milk feta cheese
1 handful flat-leaf parsley, chopped, for garnish

   1. Place the mushrooms on a baking sheet. Put the olive oil, lemon juice, garlic, oregano, mint and red chili into a blender or food processor and pulse until it forms a thick sauce. Brush the sauce on both sides of the mushrooms.
   2. Preheat a stovetop grill pan over medium high heat. When it starts to smoke, grill the mushrooms, turning once, until grill marks appear and the mushroom is softened and releasing juice, about 10 minutes.
   3. Transfer the mushrooms to a serving platter, scatter the cheese over the warm mushrooms, drizzle a little oil over each, garnish with parsley and serve immediately.

Star Trek

Wednesday, November 18, 2015

Black Bass with Coriander

   Originally created for the emperors and empresses of China to support their health and longevity pursuits, this dish was very popular with Emperor Qianlong of the Qing Dynasty who lived to 89 years of age a rarity in the 1700s and among Chinese royals. Secret ingredients make this bass dish a special treat! Coriander and other spices will boost your circulation and lower your cholesterol, as well as make your hair, nails, tendons and ligaments strong and flexible. 

   6 servings
½ teaspoon ground coriander
½ teaspoon finely ground black pepper
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground fennel seed
½ teaspoon ground star anise
½ teaspoon ground turmeric
1 (3-pound) skin-on black bass fillet, washed and patted dry
2 large banana leaves
2 tablespoons chopped fresh cilantro
3 cloves garlic, chopped
1 tablespoon grated fresh ginger
1 teaspoon salt
1 tablespoon light soy sauce
Cilantro sprigs, for garnish
Orange wedges, for garnish

   1. To make the spice mix, stir all of the spices together in a small bowl.
   2. Put the fish in a shallow dish, rub the spice mix evenly over the flesh and refrigerate for 1 hour.
   3. Preheat the oven to 375°F. Lay a large sheet of parchment paper on a work surface, stack the banana leaves and set them on the paper. Put the bass fillet on the center of the leaves and sprinkle the cilantro, garlic, ginger and salt over the fish. Drizzle the soy sauce over the fish. Wrap the fish tightly in the banana leaves, then wrap the packet tightly in the paper. Transfer to a baking dish and bake for 25 minutes.
   4. Unwrap the fish, discard the paper and set the packet on a serving platter. Open the banana leaves, exposing the fish and garnish with cilantro sprigs and orange wedges. Serve immediately.

   This coriander spice mix packs a punch of flavor and healthy benefits! Coriander seeds have possible antidiabetic, antiinflammatory and holesterol lowering properties and peppercorns promote intestinal health. Cinnamon has been linked to lowered blood sugar, helpful for improving insulin sensitivity and lowering cholesterol. Cloves and star anise improve digestive function, while fennel seeds boost production of gastric juices and soothe the nervous system. Turmeric boasts antiinflammatory, antioxidant and antitumor properties. If you are on medication, speak with your physician to make sure these spices arent interfering with your medicine.

Sunday, November 15, 2015

Mango Avocado Salad

   You can count this among one of the great tried and true longevity dishes and summertime favorites! Mango and avocados, very abundant in that part of the world, have many health benefits.
   4 servings
1 large mango, peeled, pitted and diced
1 large avocado, peeled, pitted and diced
1 cup peeled and diced jicama
2 tablespoons chopped, toasted almonds
1 tablespoon dried cranberries
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil

   Toss the mango, avocado, jicama, almonds and cranberries together in a medium bowl. Drizzle the lemon juice and olive oil over the fruit, toss gently to combine and serve immediately.