Vegetable Stacks with Tomato–Red Pepper Coulis Recipe

The AHA! Team — Fri, 08 Aug 2025 05:38:47 +0000

Recipe via Nutrition Facts – Vegetable Stacks with Tomato–Red Pepper Coulis Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook This dish takes a little extra time to assemble, but the bit of effort is so very worth it. It’s actually a quite simple dish to make and looks very fancy when plated. Perfect for when you want to impress your dining companion! COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 Ingredients ▢ 1 large eggplant trimmed and into 4 rounds about 1/2-inch thick ▢ 1 large red onion cut into 4 slices about 1/2-inch thick ▢ 1 orange or yellow bell pepper sides cut vertically to make 4 square pieces ▢ 4 large portobello mushroom caps gills removed ▢ 1-2 large ripe tomatoes cut into 4 slices about 1/2-inch thick ▢ 3 tablespoons red onion minced ▢ 2 plum tomatoes chopped ▢ 2 roasted red bell peppers homemade or store-bought ▢ 1 teaspoon white miso paste ▢ 1 teaspoon dried basil ▢ ½ teaspoon dried thyme ▢ 1 ¼ inch turmeric, grated (or 1/4 teaspoon ground) ▢ black pepper to taste ▢ fresh parsley for garnish Instructions Preheat the oven to 425ºF (220°C) Line two large baking sheets with silicone mats or parchment paper. Arrange the eggplant slices in a single layer on one of the prepared baking sheets. Bake the eggplant until soft, turning once, about 15 minutes. Remove the baking sheet from the oven and set aside to cool; then remove the eggplant from the pan. Meanwhile, on the second prepared baking sheet, arrange the onion slices in a single layer and bake for 7 to 8 minutes. Turn over the onion slices, place the bell pepper pieces on the same baking sheet as the onion, and roast until the vegetables are tender, about 15 minutes longer. Set aside to cool. Arrange the mushroom caps, gill side up, on the baking sheet from which the eggplant has been removed. Roast until softened, about 10 minutes. Set aside to cool for a few minutes. Lower the oven temperature to 350ºF (180°C). Assemble the roasted vegetables in stacks: To begin, leave the four mushroom caps, gill side up, on their baking sheet. Top each cap with a slice of eggplant, followed by a slice of onion, then a bell pepper slice, topped with a slice of tomato. Cover the baking sheet and bake until the vegetables are hot, about 20 minutes. While the vegetables are cooking, make the sauce: In a skillet, heat 3 tablespoons of water (45 ml) over medium heat and add the minced onion. Cover and cook for 4 minutes, or until soft. Stir in the plum tomatoes, roasted bell peppers, miso, basil, thyme, turmeric, and black pepper to taste. Cover and cook until the vegetables are very soft, about 5 minutes longer. Transfer to a food processor and purée the sauce until smooth. Keep warm over low heat until ready to use. When the stacks are ready, use a metal spatula to carefully remove them from the baking dish. Place one stack in the center of each of four dinner plates. Top and surround each stack with the sauce and parsley garnish, and serve hot. TIP: For a more attractive dish, cut the stackable vegetables slices so they are approximately the same size. Reserve the remaining pieces of the vegetables for another use To read the original article click here.

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Study Reveals New Spices That Reduce Inflammation

AHA Publisher — Mon, 15 Jun 2020 07:00:07 +0000

Lori Clarkson via NaturalHealth365 – Move over turmeric lattes, a study at Penn State has revealed a specific blend of spices that will also reduce inflammation. The research was published in the Journal of Nutrition. They experimented with a mix of spices and the effect they have on inflammation in the human body. The results were astonishing. Without changing the participant’s diet, a specific mix of 13 spices showed a significant reduction in inflammation markers. The subjects continued to eat foods high in saturated fats and carbohydrates with positive results. Massive Reductions in Inflammation Markers in Overweight Participants Researchers studied overweight men between the ages of 40 and 65 with at least one cardiovascular issue. They separated the participants into three groups, one group had no spices added to their meal, another had two grams of spices added to their meals, and the final group had six grams of spices added to their meals. Six grams is as small as one teaspoon. The Penn State researchers tested the results by taking blood samples. They cultured the white blood cells and stimulated them to incite an inflammatory response. There was a reduction in inflammatory cytokines in the group with six grams of spices added to their meals. While eating a whole food diet without processed carbohydrates and (toxic) saturated fats can seem like a logical choice to reduce inflammation – the researchers didn’t change the participant’s diet at all. The meals provided were high in carbohydrates and high in saturated fats. The researchers were aware that those with a poor diet who are prone to obesity also have higher levels of inflammation. However, research has not revealed whether these acute inflammatory spikes brought on by poor diet choices contribute to chronic inflammation, yet. There is one thing from this study that is clear. Without changing anything else, adding a variety of spices to your diet doesn’t just taste good, but it will help to reduce the risk of inflammation too. This Is the Specific Spice Mix That the Researchers Used The lead researcher, Connie Rogers, stated, “Ultimately the gold standard would be to get people eating more healthfully and to lose weight and exercise, but those behavioral changes are difficult and take time.” They haven’t discovered which specific spice had the most significant impact of reducing inflammatory markers, but they did share the mix of spices that produced this astonishing result. The spice mix was; basil, black pepper, bay leaf, cinnamon, parsley, red pepper, rosemary, cumin, oregano, ginger, turmeric, parsley, and thyme. While turmeric and ginger are well known for their ability to reduce inflammation, it’s reassuring to see the other herbs and spices on the list for those who prefer the taste of the other spices on the list. It’s clear that these spices contribute to remarkable changes in those of the poorest health. To further validate these results, the researchers anticipate continuing this research with a broader population, and separating the spices to see which ones are the most effective. We, at NaturalHealth365, will keep our eyes peeled for more exciting advances in this field. More Natural Ways to Reduce Inflammation Adding spice blends to your diet is an effective way to reduce inflammation. While most will agree that spices will make a meal tastier, they’re not for everyone. If the known anti-inflammatory spices don’t tempt your palate, try these tips today. Reduce negative emotions. Negative emotions are also a known contributor to inflammation. A good diet, exercise, and stress-reduction activities such as meditation can help you manage your mood. Increase your vitamin C intake. Vitamin C is also a known natural remedy to “calm the fire” from within. In addition, increase your intake of citrus fruits, green leafy vegetables, tomatoes, sweet potatoes, and peppers. This study chose to undertake an extensive experiment on inflammation in individuals with poor health. By adding spices to your diet, managing your emotions, and increasing your antioxidant intake, you can make a remarkable impact on your health today. Sources for this article include: Sciencedaily.com, Healthline.com, News.psu.edu To read the original article click here.

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Vegetable Stacks with Tomato–Red Pepper Coulis Recipe

Study Reveals New Spices That Reduce Inflammation