Tag: enzymes

Lunch Today: Mango Papaya Salsa

May 24th, 2017 by Paula Gallagher

mango-papaya-salsaThis isn’t really a meal per se, but mango papaya salsa is a great topping for fish, burgers and chicken, and it makes a great dip, too! Since many will be having backyard parties and doing some grilling, this easy-to-make salsa, bursting with tropical fruit flavors, will be a hit with your friends.

Papaya, one of the stars of this recipe, contains more vitamin A than carrots and more vitamin C than oranges. It also contains an enzyme called papain that helps digest foods. The other star, mango, is rich in vitamins, minerals and antioxidants (particularly vitamins A and C, potassium and beta-carotene). Continue reading “Lunch Today: Mango Papaya Salsa”

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Favorite Product: Pathway’s Full-Spectrum Digestive Enzymes

April 11th, 2016 by Paula Gallagher

digestive enzymesOne of my favorite products for digestive relief is Pathway Digase. We do a lot of running around on weekends, and many times have to rely on eating out, which means that you never really know how your stomach is going to feel. Digase can be a lifesaver.

Digase is a combination of digestive enzymes that help break down food in order to make it easier to digest. When sitting down to a restaurant meal, I take a couple right before I start to eat and sometimes I even take two more afterwards if the dessert is particularly tasty.

You don’t have to save enzymes for eating out to reap the benefits of digestive enzymes. Taking one before each meal can help the digestive process. Some people find that their stomach becomes a little upset after eating foods like beans or broccoli. Pathway Digase may help ease some of that discomfort.

You can save 30% on Pathway Digase at our Spring Sale, through April 18!

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Dinner Tonight: Bean Salad

May 21st, 2014 by Paula Gallagher

beansWhenever I need a dish for a summer potluck, I make this three-bean salad. It holds up well, and actually tastes better after sitting for a while. Beans are a nutritional powerhouse, as they are high in protein and antioxidants, and are an excellent source of fiber. More great basic information about beans can be found in this short article.

For this recipe, I use whatever beans I have on hand. You can use canned beans, but if canned goods aren’t your thing, make your own beans – it’s easy! Rinse your dried beans carefully to ensure no dirt or other foreign matter; soak your clean beans in plenty of fresh water overnight; in the morning simply drain, rinse well, and then boil in fresh water until tender. That’s it! Now your dried beans are ready for use in this or any other recipe.

Continue reading “Dinner Tonight: Bean Salad”

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Fermented Foods: In-Season in the Off Season

January 23rd, 2013 by Jared Rice

Sauerkraut 010Right about this time of year the produce aisle of the grocery store starts feeling less than inspiring. In-season options are limited to storage vegetables like potatoes, onions and winter squash, which are getting old. Citrus is delicious, but you can only eat so many oranges and grapefruits.

So where do we turn to entertain our palates until spring?  What’s in season when nothing is in season?

The traditional answer is fermented foods!  Think sauerkraut, kimchi, kombucha. Continue reading “Fermented Foods: In-Season in the Off Season”

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Thanksgiving Tips

November 20th, 2012 by Paula Gallagher

I just want to remind everyone that enzymes are your friends! Digestive enzymes help break down foods and make them easier to digest, helping to decrease bloating and gas.

Take a minute to read this, this and this. They are all blogs that I have posted in the past and provide tips on how to avoid that Thanksgiving food slump that lands you on the couch for the rest of the day.

 

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