Instead of a new dish, today I’m posting a video worth one thousand healthy recipes, and certainly your time and your consideration.
If you are still thinking that your diet doesn’t affect your health, think again.
In this incredible video, Dr. Terry Wahls talks about her experience defeating MS (multiple sclerosis) with foods commonly found in the paleo diet. She was diagnosed with MS in the year 2000. Over the course of 7 years Dr. Wahls lost her ability to walk normally and was dependent upon canes to move around. When she wasn’t struggling to move around normally she was forced to use a tilt recline wheelchair. All of this while her memory and cognitive motor skills continued to decline.
Then, in the fall of 2007, she had a very important epiphany. She thought that if she were to dramatically change her diet, and began eating healthy, she may be able to gain the upper hand on MS. She set out to perform a life-or-death experiment on herself based on her findings in the latest animal research.
After having observed on myself the amazing results that a change of diet can make, I’m not completely surprised by the success of Dr. Wahls, although I find it nonetheless astonishing. If you reflect on the premises on which she based her research, next time you are planning your meals you might want to think twice about the kind of food you want to choose.
Regardless of current dietary practices or lifestyle I believe everyone can benefit from watching this amazing TEDx talk that the Doctor gives on her life-changing story:
This simple and quick recipe combines all you need for a nutritious breakfast or a simple lunch:
- a leafy green low in calories but high in Vitamin C, Vitamin K, and rich in minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus;
- carbohydrates from the rice;
- proteins from the egg.
I love this dish not only because of its beautiful combination of flavors, but also because the Vitamin C is a poweful antioxidant and the Vitamin K is well known for promoting bone formation and strengthening, making it ideal for middle-aged women (like me).
(serves 2) A V B Gf
- 1 bunch of organic Swiss Chard
- 1 clove of garlic
- 3 Tbsp. Evoo
- 2 organic eggs
- a few drops of vinegar
- 1 cup of white rice
- 1 tsp. of sea salt
Wash thoroughly the Swiss chard and chop it into small pieces. Transfer it into a pot with 2 cups of water, boil it for 10 minutes, and drain it.
Cook the rice in salted water, until al dente (12-15 minutes) and keep it warm.
Meanwhile, warm up the Evoo in a pan, peel the garlic, halve it, remove its green core and sautè it for a couple of minutes into the warm Evoo. Remove the garlic and sautè the Swiss chard for 5-7 minutes.
In a small pot, bring 2 cups of water to a gentle boil. Lower the heat until the water is simmering. Add a few drops of vinegar and gently break one egg at a time into the water, making sure not to break them. Cook for four minutes.
While the eggs are cooking, divide the Swiss chard onto two serving plates, arranging it to form a ring. Place the rice in the center of the ring and, once they are ready, place one egg on top of the rice, one per plate.
This porridge contains a lot of good protein. It’s perfect for breakfast or as a revitalizing snack after exercising.
(serves 2) A B Gf V
- 1 cup Quinoa
- 2 Tbsp. Chia seeds
- 2 Apples
- 1 tbs. Almond, cashew or coconut butter
- 1 tsp. Cinnamon
- 1-2 Tsp. rice syrup or agave syrup
- A few drops of vanilla extract
- 2 ½ cups water
- For decoration (optional): macadamia nuts or pecan nuts or coconut flakes Continue reading
The colder weather and the shorter days find me wanting for richer, warmer dishes.
This tasty, rich salad is ideal for a lunch or for a light supper.
This autumn recipe combines the freshness of power greens and feta cheese with the richness of lentils, with just a touch of sweetness from the golden raisins. The tangy dressing exalts the flavors, and the vitamin C of the lemon juice facilitates the absorption of the iron contained in the power greens.
Bring this salad with you at work. It’s ideal for your lunch, as it’s easy to digest and will energize you, allowing you to go from lunchtime to dinnertime without the need for a mid-afternoon snack.
Mix this salad the night before, keeping it in the fridge, ready to go the following morning. Put the dressing in a separate jar and add it to the salad when you are ready to eat it.
(serves 2) F W V B Gf
- 6 oz. of power greens (kale, chard and spinach), washed and spun dry
- 6 Tbsp. of braised brown lentils (see my recipe)
- 2 oz. of organic feta cheese
- ¼ cup of golden raisins
- 2 Tbsp. of roasted pumpkin seeds
For the dressing:
- 4 Tbsp. Evoo
- 1 lemon, squeezed
- Himalayan salt and freshly ground pepper to taste
Cook the lentils according to my recipe. (If you use the quantities suggested in my recipe, Continue reading