Have You Tried Rhubarb?

Last weekend, I watched my son make rhubarb muffins with his grandma. He loved the whole experience, from going into the garden to pick the stalks to biting into a warm baked muffin. See the recipe at the end!

Rhubarb is a vegetable that has many medicinal qualities. Recent research has found several compounds that have anti-cancer and anti-inflammatory properties, as well as components that lower cholesterol and blood pressure. Among these beneficial compounds, are anthraquinones, plant chemicals that seem to be particularly potent cancer agents. Emodin, the most abundant anthraquinone in rhubarb, has been shown to fight cancer in three ways; it inhibits cellular proliferation, induces cell death in cancer cells and prevents metastasis (the spread of the disease).

Plus, this stalky red vegetable is also very high in antioxdants resveratrol, lutein and zeaxanthin, which are all important for eye heath.  Continue reading “Have You Tried Rhubarb?”

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Quick Collards and Portobello Mushrooms

Following up my post from Monday, if you’re not sure how to start adding leafy greens to your diet, here’s a simple and tasty recipe to try using a green that I’m sure will be something you can get excited about eating again and again!

This dish is remarkably rich tasting due to the flavor and “beefy” quality of the portobello mushrooms. The recipe can be found in the cookbook Greens, Glorious Greens, by Johhna Albi and Catherine Walthers. Continue reading “Quick Collards and Portobello Mushrooms”

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Lentil Quinoa Burgers with Hemp Pesto

It’s grilling season, and if you are a vegetarian, hamburgers aren’t high on your list for a fun summer meal. A great alternative is this recipe, which is chock-full of protein, fiber and omega-3’s.  The fiber will keep you feeling full, and the protein in the lentils will help balance your blood sugar. Hempseeds are a great source of omega-3’s, which provide cardiovascular benefit.  Hempseeds can be found at any healthfood store and add a nutty flavor to the burger.  I made extra pesto and found that it was tasty on a variety of sandwiches.  You can also freeze it for future use.

Quinoa is an ancient, gluten-free grain that contains all of the amino acids, so it is one of the few non-animal proteins that is an actual complete protein. Quinoa is light, tasty, and  easy to digest. It is not sticky or heavy like most other grains, and  it has a delicious flavor all on its own.

Even meat eaters will love this delicious burger!

1 cup dried green or brown lentils
1/2 cup quinoa
1 cup cilantro, packed Continue reading “Lentil Quinoa Burgers with Hemp Pesto”

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Watermelon Salad with Yellow Beets

Watermelon is in peak season in the U.S. from May to August, so now is the perfect time to pick up this juicy treat. Watermelon is actually packed with some of the most important antioxidants in nature. Watermelon is an excellent source of vitamin C and a very good source of vitamin A, as beta-carotene. Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals. Free radicals are substances in the body that can cause a great deal of damage and have been linked to cancer, high cholesterol and diabetes.

Watermelon is quite tasty on its own, especially on a hot day, but for something different, add it to a green salad.  It will make a great side to salmon, chicken or steak.  It also is a yummy recipe on its own.

Watermelon and Yellow Beet Salad

Mixed Spring Greens
2 small beets (grilled, peeled and sliced)
4 or 5 thinly sliced pieces of watermelon
Goat cheese
Toasted pecans
Balsamic vinaigrette (use a light tasting oil, like grapeseed)

Toss the greens with the balsamic. Place in the middle of a plate. Add slices of beets and layer watermelon on top.  Sprinkle with goat cheese and pecans.

Watermelon and Yellow Beet Salad

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Recipe: Grilled Salmon with Strawberry Ginger Salsa

This recipe is extremely easy and so delicious – it is full of vitamins, minerals, and essential fatty acids, as well as anti-inflammatory properties. You can tone down the heat by adding a little less ginger, especially if you have kids. And since strawberries are coming into season, this is a perfect way to use them. According to the Environmental Working Group’s 2010 report “Shopper’s Guide to Pesticides,” though, strawberries are among the 12 foods where pesticide residues have most frequently been found. Additional research in 2011 has also shown non-organically grown strawberries to contain residues from up to 14 different pesticides. Therefore, I would definitely recommend choosing organically grown strawberries.

Read this previous blog about how to choose salmon.

Recipe from California Strawberry Commission

Grilled Salmon with Strawberry Ginger Salsa

1½ cups (375 mL) strawberries, hulled and coarsely chopped

2 tablespoons (30 mL) chopped red onion

2 tablespoons (30 mL) fresh lime juice

1 tablespoon (15 mL) minced fresh ginger

½ tablespoon (7 mL) honey

1 tablespoon (15 mL) chopped fresh basil

1 tablespoon (15 mL) chopped cilantro leaves

Four 8-oz (227 g) salmon fillets

1 teaspoon (5 mL) olive oil

salt and pepper

Mix strawberries, onion, lime juice, ginger and honey in a small bowl. Set aside for flavors to combine.

Brush salmon with olive oil and season with salt and pepper. Grill on barbecue over medium-high heat for 2 to 3 minutes per side. (Alternatively, sauté in large sauce pan for 2 to 3 minutes per side.) Transfer to a serving platter. Add basil and cilantro to strawberry mixture and spoon over salmon.

Makes 4 servings

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