cauliflower Archives - Amazing Health Advances

Cauliflower Rice with Cilantro and Lime Recipe

AHA Publisher — Tue, 07 Sep 2021 07:00:40 +0000

Dr. Josh Axe, DC, DNM, CN – I don’t know about you, but there are lots of times when a meal just requires a side like rice to soak up flavors or set off a special dish, like my seared grass-fed steak or beef short ribs. While it tastes good, white rice has nearly no nutritional value — who needs those empty calories? That’s what makes this cauliflower rice with cilantro and lime just so good. Now, you may ask the following: Is cauliflower rice better than rice? How healthy is cauliflower rice? Does cauliflower rice taste like rice? Cauliflower rice benefits are definitely more plentiful than plain, old white rice, and while it obviously has a cauliflower flavor, it also provides a similar texture and doesn’t overpower what it’s eaten with. Plus, this cilantro lime cauliflower rice recipe using nothing but healthy ingredients, making it an optimal choice for a side dish (or even main). Key Ingredients Wondering how to rice cauliflower? It’s simple: Just grate it! Grating the cauliflower gives it a texture and consistency very similar to rice but provides a heap of nutrients and vitamins. In fact, did you know that one serving of cauliflower has up to 77 percent of the vitamin C you should have in a day? That’s not all. Cauliflower rice nutrition provides all the same vitamins and minerals as the vegetable itself, while cauliflower calories rice calories are low, making it a great choice for weight control — not to mention its cancer-fighting, immune-boosting, heart-healthy benefits. When prepared with fresh lime juice and cilantro, this cauliflower rice recipe will turn you into a cauli convert. Here are the other players in this cauliflower rice recipe: Cilantro: A common herb rich in vitamins K, A, C and E, cilantro is great for detox, combatting oxidative stress and more. Garlic: Among the healthiest herbs in the world, garlic benefits immunity, brain health and more. Ghee: Full of fat-soluble vitamins, free of lactose and casein, and loaded with healthy fats, ghee can strengthen bones and digestion without the worries of conventional butter. Lime: Another vitamin C powerhouse, lime is great heart and immune health. How to Make Cauliflower Rice with Cilantro and Lime Start by melting the ghee over medium-high heat. Ghee benefits are better than butter, and I love using it for cooking because of its nutty flavor and ability to withstand high temperatures. Add in the cauliflower and minced garlic, stirring occasionally, for the next 5–10 minutes. Remove from heat. In a large mixing bowl, add in the cauliflower and garlic mixture. Stir in the chopped cilantro, and pour in the lime juice. Mix it all up, and then add sea salt and freshly cracked black pepper to taste. Then serve. This cauliflower rice with cilantro and lime is so easy to make. It pairs well with Mexican dishes, too. You could even experiment with different herbs and seasonings depending on what you’re serving it with. Plus, while it technically is a side dish, you might even want to eat it solo! Cauliflower Rice with Cilantro and Lime DESCRIPTION While it tastes good, white rice has nearly no nutritional value. This cilantro lime cauliflower rice is loaded with nutrition and flavor. INGREDIENTS 2 tablespoons ghee 4 cups grated cauliflower 3 garlic cloves, minced juice of one lime ½ cup chopped cilantro sea salt and pepper, to taste INSTRUCTIONS In a large pan, melt ghee over medium high heat. Add in cauliflower and minced garlic, stirring occasionally. Cook cauliflower for 5–10 minutes, then remove from heat. In a large mixing bowl, add in cauliflower mixture. Pour in lime juice and mix well. Stir in chopped cilantro. Add sea salt and pepper to taste. Serve immediately. To read the original article click here.

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Buffalo Cauliflower Recipe (Paleo and Keto Friendly!)

AHA Publisher — Thu, 26 Aug 2021 07:00:59 +0000

Dr. Josh Axe, DC, DNM, CN – Eating Buffalo chicken wings while watching a sports event or as an appetizer has become something of an American tradition. Legend has it that Buffalo wings were invented at a bar in Buffalo, New York in 1964. Chicken wings were normally thrown away or reserved for making stock, until the owner of the bar decided to deep fry them and toss them in cayenne hot sauce. Since then, Buffalo wings have been a staple in bars across the United States and Canada, but what if there was a more health conscious option? Good news — you can get the same flavors using cauliflower instead of fried chicken wings, and a slew of health benefits, too. Buffalo Wings Are Better with Cauliflower Typically, Buffalo wings are deep-fried in vegetable or canola oil until they are well browned, then they are drained and mixed with sauce. I don’t like to eat anything that has been fried in canola oil because it’s a refined oil that’s often partially hydrogenated to increase its stability, but this increases its level of trans fats and negative health effects. Also, over 90 percent of canola oil is genetically modified. Consuming genetically modified canola oil can lead to kidney and liver problems and life-threatening heart trouble, like high blood pressure and increased LDL cholesterol levels. For my Buffalo wings, I think cauliflower is better. Cauliflower is a cruciferous vegetable that’s rich in health-promoting phytonutrients and anti-inflammatory compounds. It also supplies essential vitamins and minerals, including 73 percent of your daily value of vitamin C. If there’s any doubt how good these Buffalo cauliflower wings are for you, look at the nutritional info below. Only 100 calories per serving, with 8 grams of healthy fats along with only 6 grams of carbs, making it friendly for keto and Paleo dieters. How to Make Buffalo Cauliflower Not only are Buffalo cauliflower bites incredibly healthy, but it’s also pretty easy to make. Start by preheating your oven to 450 degrees F and preparing a 9 x 13 baking sheet with parchment paper. While the oven preheats, make a Buffalo sauce with these delicious ingredients: butter, hot sauce (choose a low-sodium hot sauce like Tabasco; Frank’s is too high in sodium), apple cider vinegar, coconut aminos and garlic powder. Place these ingredients into a small saucepan over medium heat. Once the butter is melted, then whisk up the mixture to fully combine. Take a medium head of cauliflower and remove the stem. It should then naturally break apart into large florets. Then use your knife to chop these florets into smaller, bite-size pieces and put into a large mixing bowl. Pour two-thirds of the sauce over the cauliflower and mix with a wooden spoon, careful not to break up the cauliflower any more than it is. (Or use your hands!) The rest of the sauce will be used for dipping later. Pour the cauliflower out on your parchment paper-lined pan and spread the pieces evenly. Pop the baking sheet into the oven for 30–40 minutes, depending on how crispy you like it. It’s as simple as that! Your Buffalo cauliflower bites are ready to go. Serve with the remainder of the Buffalo dipping sauce, along with an optional vegan blue cheese dip. Enjoy this healthy alternative to Buffalo wings! Buffalo Cauliflower Recipe DESCRIPTION Buffalo wings have been a staple in bars across the U.S. and Canada, but what if there was a more health conscious option? Good news! You can get the same flavors using cauliflower instead of fried chicken wings, and a slew of health benefits, too. INGREDIENTS 4 tablespoons butter ½ cup hot sauce (choose a low-sodium hot sauce like Tabasco; Frank’s is too high in sodium) 1 tablespoon apple cider vinegar 1 tablespoon coconut aminos 1 teaspoon garlic powder 1 cauliflower head, medium-size INSTRUCTIONS Preheat oven to 450 degrees F and prepare a 9 x 13 baking sheet with parchment paper. Place butter, hot sauce, apple cider vinegar, coconut aminos and garlic powder into a small saucepan over medium heat. Once the butter is melted, then whisk up the mixture to fully combine. Take a medium head of cauliflower and remove the stem. Chop these florets into smaller, bite-size pieces and put into a large mixing bowl. Pour two-thirds of the sauce over the cauliflower and mix with a wooden spoon or hands. (The rest of the sauce will be used for dipping later.) Pour the cauliflower out on your parchment paper-lined pan and spread the pieces evenly. Bake for 40 minutes and remove from oven. NOTES Serve with the remainder of the Buffalo dipping sauce, along with an optional vegan blue cheese dip To read the original article click here.

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Fighting Autism Brain Inflammation with Food

AHA Publisher — Fri, 09 Apr 2021 07:00:30 +0000

Michael Greger M.D. FACLM via NutritionFacts – One food may be able to combat all four purported causal factors of autism: synaptic dysfunction, oxidative stress, mitochondrial dysfunction, and neuroinflammation. In a keynote address at an autism conference, Harvard neurologist Martha Herbert said, “I think we need to conduct research as if we know this is an emergency.” Already, up to 1.5 percent of American children have autism, and it appears to be on the rise. What about fever’s dramatic effect? “Dramatic relief of autistic behavior by infectious fever continues to tantalize parents and practitioners” and, indeed, from a research standpoint, “what could be more revealing than a common event that virtually ‘normalizes’ autistic behavior for a time?” But, “[t]here’s so much going on during fever.…Where to begin?” Once it became understood that one cause of autism may reside in the synapses—the “soul of the brain,” the nerve-to-nerve junctions where information is transmitted—attention turned to heat shock proteins, which are released by the brain when you have a fever. They can improvesynaptic transmission and, thus, may be capable of improving long-range brain connectivity, which is depressed in autism. A compound, sulforaphane, upregulates those heat shock proteins, so you could potentially get the benefits without the fever. Which drug company makes it? What do I ask for at the pharmacy? You don’t. As I discuss in my video Fighting Autism Brain Inflammation with Food, you just need to check out the produce section at your local market. Sulforaphane is not made in a chemical plant—it’s made by a plant. Sulforaphane is made by broccoli, kale, cabbage, collards, and cauliflower—in other words, cruciferous vegetables. Perhaps if we give broccoli to those with autism, it will make things better by boosting the heat shock proteins. But, as you can see at 1:57 in my video, synaptic dysfunction is not the only contributing cause of autism. There’s also oxidative stress. “The brain is particularly vulnerable to oxidative stress” because lots of free radicals are forged in the brain, which has few “antioxidant defense capacities.” And indeed, there is “a long history of studies showing that ASD [autism] is associated with oxidative stress and diminished antioxidant capacity.” Nrf2 levels are cut nearly in half, which is what triggers our body’s antioxidant response. Nrf2? What is that? It’s “considered to be a master regulator” of our body’s response to environmental stressors. If only there were a way to boost Nrf2 with foods. Well, there is. Sulforaphane just so happens to be perhaps “the most potent naturally occurring inducer” of Nrf2 on the planet. Under any kind of stress—oxidative stress, inflammatory stress—Nrf2 triggers our antioxidant response elements, activating all sorts of cell-protective genes that balance out and detoxify the free radicals and facilitate protein and DNA repair. So, maybe if we give some broccoli to those with autism, it will also make things better by triggering Nrf2, which activates those antioxidant response elements. There’s also the mitochondrial dysfunction. Children with autism are more likely to suffer from dysfunctional mitochondria, the little powerplants within our cells where metabolism takes place. If only there were some food that could improve mitochondrial function. And, there is: “A diet rich in cruciferous vegetables effectively retunes our metabolism by…restoring metabolic homeostasis,” or metabolic balance. Power plants for our cellular powerplants. As you can see at 3:58 in my video, not only can sulforaphane boost the gene expression of heat shock proteins as much as sixfold within six hours, but it can also double the mass of mitochondria in human cells growing in a petri dish. So, maybe if we give some broccoli to those with autism, it will also make things better by relieving some of that mitochondrial dysfunction that is creating even more free radicals. Can we just try giving these kids some broccoli already? Before we do, there’s one final factor. Neuroinflammation—brain inflammation—is another causal factor in autism. If, at autopsy, you look at brain tissue of those with autism, you can see inflammation throughout the white matter, and if you do a spinal tap, you’ll find up to 200 times the levels of inflammatory mediators, such as interferon, bathing their brains. What’s causing all that inflammation? Well, the master regulator of the inflammatory cascade is a protein called NF-kappa-beta, which induces inflammation. If overexpressed, as in autism, it can lead to chronic or excessive inflammation. If only there were a food… Really? Broccoli does that, too? Yes! In fact, the major anti-inflammatory mechanism for sulforaphane is inhibiting NF-kappa-beta. That completes the picture. Give broccoli to someone with autism, and heat shock proteins are released to boost synaptic transmission, Nrf2 is activated to wipe out the free radicals, mitochondrial function is restored, and we suppress the inflammation triggered by NF-kappa-beta. One food counters all four purported causal factors of autism. That’s one of the differences between foods and drugs. Drugs tend to have single effects. But, autism spectrum disorder ismultifactorial, so it’s no wonder there are no drugs that work. But “strategies using multi-functional phytochemicals” such as sulforaphane, or even better, the whole plants themselves “are highly attractive”…in theory. But you don’t know until you put it to the test, which I cover in my video Best Foods for Autism. You can also check: Flashback Friday: The Best Foods for Fighting Autism and Brain Inflammation. This article has been modified. To read the original article click here.

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Cauliflower Mash the Delicious Mashed Potatoes Alternative

AHA Publisher — Tue, 23 Mar 2021 07:00:42 +0000

Dr. Don Colbert – Are you looking for a low-carb mashed potatoes alternative? While delicious, mashed potatoes are unfortunately loaded with starchy carbohydrates that will knock you out of the Keto Zone and sabotage your weight loss progress. That is why we are sharing this delicious creamy keto cauliflower mash recipe. Cauliflower is an amazing ketogenic food. This low-carb vegetable is chock full of fiber and micronutrients while being low in starchy carbohydrates. Now you can have all of the delicious flavor and creamy texture of mashed potatoes without spiking your blood sugar! Ingredients 1 large head organic cauliflower 4 tablespoons grass-fed butter 3 cloves organic garlic, minced 4 organic chives, chopped 2 teaspoons sea salt 1 teaspoon organic black pepper Instructions Boil a large pot of water over medium heat. Chop cauliflower in half and cut in to florets. Place cauliflower florets in to a steamer basket. Put steamer basket in to the pot of boiling water and cover. Steam cauliflower for about 15 minutes or until florets are soft. While the cauliflower is steaming, mince the garlic and chop the chives. Once cauliflower is cooked transfer to a food processor. Pulse cauliflower in the processor until a coarse mashed consistency is reached. Add in garlic, butter, spices, and half of the chives. Continue to process until desired consistency is reached. Transfer the mash to a serving bowl and top with remaining chopped chives. Serve and enjoy! Nutrition Facts Servings: 5 Per Serving: Calories: 151 kcal Total Fat 14 g Total Carbohydrates: 6 g Fiber: 3 g Net carbs: 3 g Protein: 2 g Recipe adapted from myketokitchen.com To read the original article click here. For more articles from Dr. Colbert click here.

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Vegan Sushi Recipe: How to Make Healthy Vegetable Rolls

AHA Publisher — Tue, 16 Mar 2021 07:00:42 +0000

Dr. Josh Axe, DC, DMN, CNS – Many people wonder: Is sushi healthy? It really depends, but homemade sushi, like my vegan sushi recipe I share here, certainly can be. As you know, sushi is one of those meals that can either be really good for you or surprisingly unhealthy. While it starts out as a nutritious option, it can quickly go astray. Low-quality fish, a heavy hand on the white rice and a dousing of sodium-laden soy sauce mean that sushi is often a food to avoid. That is until now. This vegan sushi recipe will completely transform how you think about sushi. Key Ingredients While even some vegan sushi recipes can contain unhealthy ingredients, we only use the healthiest vegan sushi ingredients in this vegetable sushi roll recipe. You won’t miss the fish with this ultra good-for-you version. Instead of the suspicious fish you find at some sushi joints and certain sushi roll recipes (goodbye, imitation crab meat), you’ll have loads of veggies wrapped in nori, a type of seaweed, and cauliflower rice replacing the heavy grain. What is vegan sushi made of? Here are the main players in this vegetarian sushi: Cauliflower: High in fiber, carotenoids, polyphenols and essential vitamins, cauliflower is a powerful cancer-fighting food that also fights inflammation and supports hearth and digestive health. Nori: As a healthy seaweed, nori provides several minerals, including iodine, and can support digestion, cholesterol levels, blood sugar and thyroid health. Cucumber: One of the most hydrating veggies around, cucumber is high in antioxidants and nutrients but low in calories. As such, it’s great for detoxification, hydration and weight maintenance. Carrot: As a huge source of vitamin A, carrots support eye, heart, oral, skin and brain health. Shiitake mushrooms: As a medicinal mushroom, shiitake is an immune-booster that is also high in vitamin D. As such, this type of mushrooms is great to combat obesity, heart disease and more. Avocado: A true superfood, avocado is loaded with healthy fats and supports healthy vision, combats cancer cells, boosts weight loss, reduces inflammation and so much more. Alfalfa sprouts: High in vitamins K and C, along with many vital minerals, alfalfa sprouts are good for bone health and possess powerful anti-aging properties. This vegan sushi is a terrific option whether or not you are vegan — it’s light and fresh, requires no heat making for a perfect summertime option and is prepared quite easily. Get your vegan sushi on! How to Make Vegan Sushi Making sushi can be a snap, including this vegetable roll recipe. Begin by adding the cauliflower to a food processor and pulsing until it’s reached a rice-like consistency. This low-calorie, vitamin-rich vegetable makes eating this vegan sushi guilt-free. Place the cauliflower rice in a bowl, and pat down with a paper towel to remove the extra moisture. Set the rice aside for now. Now add the almonds to the food processor, pulsing until finely chopped. Combine them with the cauliflower rice, adding bee-free honey and salt and giving it all a good stir. Next, place a sheet of the nori seaweed on either a sushi rolling mat or a flat surface, and add 1/3 cup of “rice” to the nori, leaving about an inch rice-free around the edges. You’ll need that space to roll the sushi later. Add the rest of your fillings to the vegan sushi — yum! Then, using your hands, fold the nori up and over the filling, rolling tightly. Wet the nori with a little water to seal it shut. Cut the roll into smaller pieces with a knife, wiping it down with a damp towel between slices so the knife doesn’t stick to the roll. Serve with liquid aminos, a vegan-friendly soy sauce alternative. This vegan-friendly sushi is pretty easy to make and so delicious! As you get more familiar with the process, you can even start to get creative with your fillings. I love making a double batch of these vegan sushi rolls to chow down at lunchtime. I hope you love them as much as I do! Vegan Sushi Recipe: How to Make Healthy Vegetable Rolls DESCRIPTION This vegan sushi recipe will transform how you think about sushi. Instead of fish, it contains veggies wrapped in nori and cauliflower rice. INGREDIENTS Sushi Rice: 1 large head of cauliflower (makes about 6 cups cauliflower rice) ¼ cup almonds 1 tablespoon vegan honey A dash of Himalayan salt Filling: 8 sheets of nori 1 cucumber, julienned 1 carrot, peeled and washed, julienned 4 shiitake mushrooms, washed and thinly sliced 4 green onions, washed and chopped 1 avocado, peeled and thinly sliced 1½ cup alfalfa sprouts Dipping: Liquid Aminos INSTRUCTIONS Place the cauliflower in a food processor and pulse until rice consistency. In a large bowl, add cauliflower rice and pat with a paper towel thoroughly to remove moisture. Set aside. Add almonds to food processor and pulse until finely chopped. Add almonds to cauliflower rice and add bee-free honey and salt, mixing until well-combined. Place a sheet of nori on a sushi rolling mat or flat surface, add ½ cup of cauliflower rice leaving about an inch around the edges, add filling ingredients. Using your hands, fold the nori up and over the filling and roll tightly, wetting the top edge of the nori with a little water to seal it. Cut the roll into little pieces wiping your knife with a damp towel between cuts so it doesn’t stick to the roll. Dip in Liquid Aminos. To read the original article click here. For more articles from Dr. Axe click here.

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Cauliflower Fried Rice Recipe

AHA Publisher — Tue, 09 Feb 2021 08:00:16 +0000

Dr. Josh Axe, DC, DMN, CNS – Before I knew how unhealthy it really was — and before I got into cauliflower fried rice — fried rice was one of my favorite Chinese takeout orders. After all, with your choice of protein, veggies and rice, it’s an entire meal in one dish. When you start eating whole, healthy foods, that takeout order doesn’t seem so appetizing any longer. Everything is drenched in unhealthy oils, who knows where the meat is from and white rice is full of empty calories. There is a way, however, to still enjoy the delicious taste of fried rice without the icky extras. That’s where this cauliflower fried rice recipe (or faux fried rice) — like my Cauliflower Rice with Cilantro and Lime recipe — comes in. Key Ingredients Made from inflammation-fighting cauliflower, this takeout fake-out is quick and easy 30-minute recipe that’s perfect for busy nights. Plus, thanks to the low carb content of cauliflower, this cauliflower fried rice keto-friendly recipe can be eaten on any low- or no-carb diet. The ghee, meanwhile, provides healthy fat and is a healthier alternative to butter, while the garlic powder, sea salt, black pepper and coconut aminosprovide added flavor and bump up the nutrition. I like carrots, eggs and onions in mine, but you can really add whatever vegetables you have on hand — mushrooms and zucchini work nicely here, too. My fried cauliflower rice version is meat-free but still packed with protein thanks to the eggs, so it’s great for vegetarians, but if you have some leftover chicken or beef, toss it in! You can totally make this cauliflower fried rice your own. Let’s get cooking. How to Make Cauliflower Fried Rice Start by chopping the cauliflower into small chunks and adding it to a high-powered blender. Pulse until the cauliflower reaches the consistency of rice pieces. Then, in a large skillet, add in two tablespoons of ghee, one of my favorite cooking fats, and the riced cauliflower. Toss in the garlic, salt and pepper, too, and cook for five minutes. Next, add the carrot and onion to the mix, and cook until softened. The onion and garlic should smell pretty good right now! If you’re using other vegetables, add them now as well. Stir in the remaining ghee and the eggs, using a wooden spoon to break up the eggs as they scramble. Stir in the coconut aminos, a soy-free alternative to soy sauce, and enjoy! I like to add a little color to my cauliflower fried rice. If you have cilantro fans in the house, the herb makes a great garnish. If not, try chopped scallions. This cauliflower fried rice is delicious as a main meal or a quick side if you have something else planned. Try it tonight! Cauliflower Fried Rice Recipe DESCRIPTION This recipe produces cauliflower fried rice with individual grains and is lightly seasoned to allow the flavor of the rice to dominate. INGREDIENTS 1 medium head of cauliflower 4 tablespoons ghee ½ teaspoon garlic powder ½ teaspoon of each: sea salt and pepper 1 large carrot, shredded 1 medium onion, diced 4 eggs ¼ cup coconut aminos INSTRUCTIONS Chop cauliflower into small florets and add to Vitamix. Blend until consistency of rice pieces is achieved. In a large skillet over medium heat, add 2 tablespoons ghee and cauliflower. Add garlic, salt and pepper and cook for 5 minutes. Add carrot and onion and cook until softened. Add remaining ghee and eggs. Stir to scramble them and chop finely. Stir in coconut aminos and serve. To read the original article click here. For more articles from Dr. Axe click here.

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Healthy Keto Chili with Memory-Boosting Secret Ingredient

AHA Publisher — Thu, 14 Jan 2021 08:00:48 +0000

Dr. Don Colbert – Are there any better wintertime comfort foods out there than chili? It’s up for debate. But, a delicious, slow-cooked, aroma-filling, hearty chili is a wonderful meal this time of year. If you’ve given up on chili while going low-carb, we’ve got a great recipe for you. Our healthy keto chili keeps the carbohydrates down and the nutrients up. In fact, it’s loaded with amazingly nutritious ingredients like cauliflower, chili, and cumin. If you haven’t heard, cumin offers a ton of science-backed benefits. Here’s how to make a delicious healthy Keto chili and why you should add more cumin. Plus, a chance for you to win a copy of Dr. Colbert’s newest book – see entry rules at the end of the article! Delicious Healthy Keto Chili Ingredients 2 1/2 pounds organic or local Ground beef 1/2 large onion, chopped 8 cloves garlic minced 2 15-ounce can organic diced tomatoes, look for BPA-free can (with liquid) 1 6-ounce can organic tomato paste 1 4-oz can organic green chiles (with liquid) 1 cup diced green pepper (or yellow or red) 2 cups cauliflower florets cut into 1 1/2 inch pieces 2 tablespoons Worcestershire sauce 1/4 cup chili powder 3 tablespoons cumin 1.5 tablespoons dried oregano or 3 tablespoons fresh (diced) 2 teaspoons fresh ground sea salt 1 teaspoon fresh ground black pepper 1/2 cup water 1 medium bay leaf (optional) Optional toppings: avocado slices, fresh chopped cilantro, shredded cheese, jalapeno slices Instructions Slow Cooker: Heat oil in a skillet over medium heat. Add onion, and cook for about 5-7 minutes, until translucent. Add garlic and cook for about 1 minute, just until fragrant. Add the ground beef to brown, cooking about 6-8 minutes. Transfer mixture to a slow cooker and add remaining ingredients except for bay leaf. Stir until completely combined. Place bay leaf in the middle on the top mixture. Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving. Electric Pressure Cooker: Follow the same instructions in steps 1 and 2 above, using a skillet or saute function or pressure cooker. Transfer as needed to pressure cooker. Add an extra 1/2 cup of water or broth to the mixture. Place the bay leaf into the middle, if using. Close the lid. Cook on the “Meat/Stew” setting for 35 minutes. Once finished allow it to natural release. Total cooking time with pressure will be about 55-60 minutes. Remove bay leaf before serving and enjoy. Serves 10. Nutrition info: 268 calories, 12grams fat, 9 grams net carbs (13 grams carbs, 4 grams fiber), 26 grams protein What’s in it for You? Beyond the “nutrition information,” the grams of this or that, it’s important to eat foods that offer more. That offer nutritious compounds that fortify your body, support cellular health, and whole-body health, and don’t bog it down with toxins. This chili recipe contains many. Its vegetables including cauliflower offer digestive-supporting fiber, phytochemicals, and antioxidants. Cauliflower also contains sulfur for cellular detoxification. [Chili powder] contains a powerful compound called capsaicin. This compound sets chilis apart and supports a fiery metabolism (1), brown fat energy expenditure, free radical neutralization, and more. In addition, we’ve included a whopping 3 tablespoons of cumin. Why? Cumin is a delicious and nutritious spice. It may even boost memory. Here are 10 reasons to eat more cumin. 10 Science-Backed Benefits of Cumin 1. SUPPORTS HEALTHY DIGESTION Cumin has long been a traditional treatment for digestion issues, such as loose stools and bloating. Its extract has been studied specifically in animal studies and humans. Researchers have found that cumin promotes normalized and healthy digestion in those suffering from cramps, digestive spasms, nausea, and bloating (2). 2. FIGHTS FREE RADICALS Cumin seeds are a potent source of antioxidants, specifically apigenin and luteolin. These antioxidants fight free radicals to support cellular and whole-body health. 3. PROMOTES HEALTHY BLOOD SUGAR Cumin has also been researched for its effect on high blood sugars. Scientists have found that it is a hypoglycemic agent that promotes healthy blood sugars in human and animal trials (3). 4. HAS ANTIBACTERIAL, ANTI-PARASITE PROPERTIES Cumin oil can also promote health when an effective larvicide or antiseptic agent is needed. In fact, it’s been successfully used against bacteria that are resistant to other antiseptics. It wholly supports immune health (4). 5. SUPPORTS ANTI-INFLAMMATORY ACTION IN THE BODY Your body reacts to foods and lifestyle with the production of inflammatory or anti-inflammatory hormones. Cyminum, the active ingredient in cumin seeds, promotes anti-inflammatory action in the body. Interestingly, cumin oil alone does not have as strong an effect. Cumin seeds (or the powder from ground up seeds) elicits the most potent anti-inflammatory action (5). 6. HEART-HEALTHY Cumin promotes healthy cholesterol levels, specifically in those with a history of high ones. In one study, cumin was added to yogurt and was found to support healthy total cholesterol, HDL, LDL, and triglyceride levels in obese or overweight participants (6). 7. PROMOTES HEALTHY WEIGHT Since cumin supports healthy blood sugars, it’s not surprising that it also supports healthy weights. When blood sugars are normalized, and cells are healthy in their response to glucose and insulin, the body can more effectively lose fat. Several studies have been conducted on cumin and weight. In one, overweight women saw healthy weight outcomes when they supplemented their diets with cumin (7). Another study found that cumin produced similar results to a diet pill in both men and women participants (8). 8. STRESS REDUCER Cumin’s antioxidants may also help reduce stress. In animal studies, researchers have found that cumin extract reduces the stress response when taken before a stressful activity (9). 9. MEMORY BOOSTER In addition to attenuating the stress response, cumin may also work to boost memory. The same study that evaluated stress activity also found a dose-dependent memory enhancement from cumin (9). Further studies are being conducted to consider how it may help those with memory in humans. 10. NON-TOXIC HEALTHY FLAVOR ENHANCER A bit of cumin, extra-virgin olive oil, black pepper, and lemon juice can go a long way to flavor almost anything! When you compare it to commercial flavorings that use monosodium glutamate, artificial flavors, and unhealthy oils, it’s clear that cumin is a delicious, flavorful spice that can help you avoid toxins! How Have Healthy Keto Zone Recipes Helped You? How have Keto Zone recipes and lifestyle changed your life and health in the past weeks, months, or years? We want to know! Send us your own testimonial regarding Keto Zone, Dr. Colbert’s Keto Zone books, and/or Keto Zone recipes. Simply text your unbiased testimonial with pictures or video to (407)512-9807 or email it to testimony@ketozone.com. Entry Rules: Each testimonial that includes a picture or video will be entered in a drawing to win Dr. Colbert’s new book, Dr. Colbert’s Healthy Gut Zone. To make sure you are entered, send in your testimonial as directed above. Then, add a comment below and let us know you sent it in! Make sure to indicate if you sent a picture or video. A winner will be randomly chosen at the end of January 2021. Bottom Line You’ve probably already got cumin and most of the ingredients for this wonderful healthy keto chili in your pantry. You don’t have to miss out on your favorites to stay in the Keto Zone. You can have them, with more nutrition and less inflammation. Make our healthy keto chili this week and let us know what you think. To read the original article click here. For more articles from Dr. Colbert click here.

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Top 10 Keto Zone Anti-Aging Foods

The AHA! Team — Mon, 19 Aug 2019 07:00:00 +0000

Dr. Don Colbert – Just as there are foods and nutrients that expedite aging, there are the opposite: Nutrients and foods that slow aging. Keep eating anti-aging foods for whole body health and strong, youthful cells. If nutrients can expedite aging, surely there are anti-aging foods. There must be foods and nutrients that reduce aging in our appearance, cells, tissues, joints, heart, and brain, right? (Photo by Pablo MerchÃ¡n Montes on Unsplash) The good news is, there are. These anti-aging foods and nutrients promote health and longevity, and can even reverse some of the aging and damage caused by free radicals, oxidative stress, inflammation, and more. Here are the top 10 Anti-Aging Foods. Top 10 Anti-Aging Foods 1. Purified Water Okay, water is not exactly food. But, the substance that makes up most of the Earth, and most of our bodies, can provide a lot of healing, nourishment, and beauty to them. One surefire way to appear older is to have dry skin. Dry skin increases the appearance of wrinkles and lines in our skin. Staying hydrated with water each day can keep your skin looking supple, vibrant, and smooth. 2. Hydrolyzed Collagen Hydrolyzed collagen powder is a protein made from the bones, tissues, and hooves of animals. Although this does not sound very particularly beautiful, the amino acids it contains can improve the health of our own tissues and skin. In fact, it can do wonders for dry, winter skin. A 2014 study of 46 women, ages 35-55, showed that eight weeks of collagen powder supplementation improved skin elasticity within just 4 weeks (1). Another study showed that collagen increases moisture in the skin to produce younger-looking, less-fragmented skin (2). 3. Omega-3 Fats Omega-3s fats are strong dietary antinflammatories. When consumed, especially in amounts that improve their ratio to omega-6s, they cause our bodies to produce less harmful inflammatory hormones and more healthful anti-inflammatory hormones. How does this slow aging? Omega-3s keep us youthful by: • Improving heart health by reducing triglycerides, bad cholesterol, and cardiovascular inflammation. A healthy heart is a youthful one. • Improving blood sugars. Balanced blood sugars mean less stiff arteries and healthier (younger) organs. • Improving brain health. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are implanted in the brain and can affect cognitive decline (vs. a youthful brain), mood, and overall brain health. • Increasing calorie burn and decreasing fat storage. Leaner, stronger bodies appear younger. Recent studies show an increase in calorie output with approximately 2000 mg DHA/EPA per day (you’ll average 1000 mg per day by eating 12 oz. salmon per week, so consider supplementing another 1000 mg per day). Furthermore, since the fats make your cells more sensitive to insulin, they reduce fat storage. 4. Raw Cacao, Black Pepper, and Cinnamon Raw cacao, black pepper, and cinnamon are anti-aging foods that work at the cellular level. They are extremely high in antioxidants. Their antioxidants are so potent at the cellular level they go beyond the normal reduction in oxidative stress to promote longevity and health in the body. Raw cacao’s nutrients cross the blood-brain barrier to affect brain health and mood (3). One study of older adults showed an increase of 10% brain blood flow with cacao. Other studies show improved blood flow and cognition in those with and without a deficit, indicating a potential use for those suffering from Alzheimer’s and Parkinson’s. Cinnamon, which has been found to have one of the highest antioxidant capacities among foods, can increase antioxidant activity by 13 percent when consumed daily! Black pepper can keep joints feeling young: Study after study has shown reduced pain, increased healing, and decreased pathology in arthritic animals and humans (4). 5. Cucumbers and Celery Some foods and nutrients help our bodies rid themselves of excess fluid. Cucumbers and celery are two such foods. When we eat sugars, drink alcohol, eat foods too high in sodium, or even subject ourselves to high heat in the middle of winter, our skin can become puffy, giving us a more aged appearance. The natural diuretic action of cucumbers and celery can reduce puffiness and improve the appearance of our skin. 6. Detox Vegetables: Kale, Cauliflower, and Broccoli Many vegetables are loaded with vitamins and minerals, anti-inflammatory, anti-cancer, antioxidant, and cholesterol lowering nutrients. Specific vegetables take it one step further and promote cellular detoxification to keep our cells healthy and young. Cauliflower, broccoli and kale support our cells’ complete detoxifying process. Our cells are bombarded with toxins each day. When they are overloaded and need to detox, they undergo a 2-step process: Phase 1 and Phase 2 detoxification. Their antioxidants, which contain sulfur and nitrogen, make compounds that support both phases of detoxification. An easy way to get the most out of detox vegetables? Try Fermented Green Supremefood. 7. Green Tea Green tea is a youth-inducing drink. Its antioxidants repair and protect cells. One specific antioxidant, EGCG goes for the brain. In fact, in mice induced with Alzeimher’s and Parkinson’s Disease, it helped to protect brain cells from dying, as well as ‘rescuing’ already damaged neurons in the brain, a phenomenon called neurorescue or neurorestoration. What’s more, EGCG has antibacterial properties that promote oral health in tea drinkers. A healthy smile is a youthful one. It also helps keep eyes young and healthy. EGCG is absorbed by cells in the eye, and provide protective effects for up to 20 hours after consumption. This has led many experts to believe it may have a role in reducing diseases of the eye and glaucoma. Lastly, EGCG can help our bodies oxidize and burn fat. Multiple studies have shown an increase in metabolic rates, weight loss, decreased waistline and fat loss with consistent green tea ingestion. 8. Vitamin D When you consume vitamin D, you’re actually consuming a pre-hormone (a nutrient that acts as a precursor to hormones). Vitamin D specifically can help keep our hormones balanced as we age. It helps regulate other hormones, including adrenaline, noradrenaline, dopamine production in the brain, and serotonin. These hormones contribute to our emotional responses (5), metabolism, weight, and energy levels. 9. Youthful Hormone-Balancing Nutrients Vitamin K2 is often deficient in adults. It improves bone health specifically in post-menopausal women. Bone health is important for a youthful body, as failing bones and joints can keep us from doing the youthful activities we want. In fact, supplementing both K2 and D3 can promote balanced hormones that affect bones, and reduce spinal fractures, hip fractures, and osteoporosis while improving dental health (6). Diindolylmethane (DIM), a compound produced by our bodies when we eat green vegetables, is important for balanced hormones because it alters the metabolism of estrogen. DIM blocks an enzyme that converts testosterone to estrogen and converts “bad estrogens,” into good estrogen metabolites (bad estrogens cause most pre-menstrual and menopause symptoms). Good estrogens, on the other hand, promote lean muscle mass, beneficial collagen, strong bones, and heart health (6). If you’re interested in consuming more of these nutrients that slow aging and balance hormones, check out this Hormone Zone supplement. 10. Ginger and Turmeric Two of my favorite anti-inflammatory foods can help your cells, gut, joints, brain and tissues turn back the clock. Ginger and Turmeric and amazing foods, alleviating arthritis, joint pain, and muscle pain. What’s more, they improve gut health, brain health, and whole-body health. This can keep you feeling spry and young. Bottom Line Just as there are foods and nutrients that expedite aging, there are the opposite: Nutrients and foods that slow aging. Keep eating anti-aging foods for whole body health and strong, youthful cells. To read the original article click here. For more articles by Dr. Colbert click here.

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