- Dr. Weil's Daily Tip
- Green leafy vegetables such as spinach, kale and collard greens, as well as broccoli
- Nuts and seeds. Pumpkin seeds are an excellent source of magnesium, and peanuts, almonds and cashews are good nut choices
- Whole grain products such as brown rice, oat bran cereal and whole grain breads
- Beans. Black beans are a particularly good source, providing 120 mg in one cup
- Fish. Halibut, oysters and scallops are all good sources of magnesium. Choose sustainably raised when possible
Showing posts with label health. Show all posts
Showing posts with label health. Show all posts
Thursday, July 5, 2012
5 Foods to Reduce the Risk of Stroke
Magnesium rich foods
Sunday, July 1, 2012
A Yoga Pose for Your Body, Mind and Spirit
The Bridge Pose is a powerful tonic for body and mind. It provides an invigorating stretch for the chest, neck and spine
A Yoga Pose for Your Body, Mind and Spirit - Dr. Weil's Weekend Tip
Thursday, June 14, 2012
10 Veggies to Keep Stocked Up On, Part 2
10 Veggies to Keep Stocked Up On, Part 2
Beets: The deep red color of these root vegetables comes from anthocyanins, phytonutrients that protect against damage from carcinogens and may help prevent heart disease. Beets are delicious hot or cold, versatile and inexpensive.
Squash. With a wide variety of types, flavors, shapes, and sizes, squash is readily adaptable to any occasion - it can even be used in pie! It provides beta carotene, potassium, and fiber, nutrients that are necessary for good overall health.
Tomatoes: This red fruit (often considered a vegetable) contains lycopene, a powerful antioxidant that helps fight heart disease and possibly some types of cancer, particularly prostate cancer. Use tomatoes in everything from salads to sauces, but know that lycopene is most easily absorbed when the tomatoes are cooked and eaten with a little fat, such as extra virgin olive oil.
Broccoli. This vegetable-platter classic and other cruciferous vegetables offer cancer-protective benefits. Broccoli is also a good source of vitamin K and calcium - both of which help keep bones strong. It is tasty both raw and cooked, and can be a stand out in soups, casseroles, and salads.
Mushrooms. Prized for their tonic effects, mushrooms can help address a host of illnesses. Maitake mushrooms (known as "hen of the woods" for their resemblance to the fluffed tail feathers of a nesting hen) are particularly valued in Asian cooking, as they have anti-cancer, anti-viral and immune-enhancing properties, and may also reduce blood pressure and blood sugar. Shiitake, enokidake and oyster mushrooms also have immune-boosting qualities, and are easily included in many main courses.
Beets: The deep red color of these root vegetables comes from anthocyanins, phytonutrients that protect against damage from carcinogens and may help prevent heart disease. Beets are delicious hot or cold, versatile and inexpensive.
Squash. With a wide variety of types, flavors, shapes, and sizes, squash is readily adaptable to any occasion - it can even be used in pie! It provides beta carotene, potassium, and fiber, nutrients that are necessary for good overall health.
Tomatoes: This red fruit (often considered a vegetable) contains lycopene, a powerful antioxidant that helps fight heart disease and possibly some types of cancer, particularly prostate cancer. Use tomatoes in everything from salads to sauces, but know that lycopene is most easily absorbed when the tomatoes are cooked and eaten with a little fat, such as extra virgin olive oil.
Broccoli. This vegetable-platter classic and other cruciferous vegetables offer cancer-protective benefits. Broccoli is also a good source of vitamin K and calcium - both of which help keep bones strong. It is tasty both raw and cooked, and can be a stand out in soups, casseroles, and salads.
Mushrooms. Prized for their tonic effects, mushrooms can help address a host of illnesses. Maitake mushrooms (known as "hen of the woods" for their resemblance to the fluffed tail feathers of a nesting hen) are particularly valued in Asian cooking, as they have anti-cancer, anti-viral and immune-enhancing properties, and may also reduce blood pressure and blood sugar. Shiitake, enokidake and oyster mushrooms also have immune-boosting qualities, and are easily included in many main courses.
Tuesday, June 12, 2012
10 Veggies to Keep Stocked Up On, Part 1 - Dr. Weil's Daily Tip
10 Veggies to Keep Stocked Up On, Part 1 - Dr. Weil's Daily Tip
Onions: This classic, pungent vegetable adds depth and richness to any meal. Sulfur compounds found in most varieties of onions may be responsible for its health benefits, including the possible lowering of cholesterol and blood pressure.
Garlic: This fragrant bulb contains many of the same phytonutrients as onions, as well as antibiotic and antiviral compounds. It may help boost the immune system, prevent colds, lower blood pressure and cholesterol, and fight fungal infections.
Spinach: This dark leafy green (and others like it, such as kale and collards) contains lutein and zeaxanthin, antioxidant carotenoids that may help prevent cataracts and macular degeneration. Spinach is also a source of calcium and folate, a B vitamin that helps to prevent birth defects. Buy organic spinach, since pesticides are commonly used on conventionally grown varieties.
Cabbage: This low-cost yet highly nutritious cruciferous vegetable contains nutrients called indoles, which may protect against both breast and prostate cancer. It also provides significant amounts of fiber and vitamin C.
Sweet potatoes: Rich in beta carotene, these vegetables may help boost the immune system, deliver vitamin C and folate (which may reduce the risk of heart disease and prevent certain birth defects), and are low on the glycemic index and glycemic load charts.
Onions: This classic, pungent vegetable adds depth and richness to any meal. Sulfur compounds found in most varieties of onions may be responsible for its health benefits, including the possible lowering of cholesterol and blood pressure.
Garlic: This fragrant bulb contains many of the same phytonutrients as onions, as well as antibiotic and antiviral compounds. It may help boost the immune system, prevent colds, lower blood pressure and cholesterol, and fight fungal infections.
Spinach: This dark leafy green (and others like it, such as kale and collards) contains lutein and zeaxanthin, antioxidant carotenoids that may help prevent cataracts and macular degeneration. Spinach is also a source of calcium and folate, a B vitamin that helps to prevent birth defects. Buy organic spinach, since pesticides are commonly used on conventionally grown varieties.
Cabbage: This low-cost yet highly nutritious cruciferous vegetable contains nutrients called indoles, which may protect against both breast and prostate cancer. It also provides significant amounts of fiber and vitamin C.
Sweet potatoes: Rich in beta carotene, these vegetables may help boost the immune system, deliver vitamin C and folate (which may reduce the risk of heart disease and prevent certain birth defects), and are low on the glycemic index and glycemic load charts.
Sunday, June 3, 2012
3 Reasons to Eat Cantaloupe
- An excellent source of beta-carotene
- A good source of vitamin C
- A relatively low-calorie food
Tuesday, May 15, 2012
Monday, May 14, 2012
Thursday, April 26, 2012
4 Reasons to Eat Quinoa
Thursday, April 5, 2012
Fun Spring Project. Growing Herbs!
You can't go wrong with growing your own herbs. Many herbs can be grown right on your kitchen window sill. It's so much fun to be able to just snip off what you need for a recipe. Even just a few pots of herbs growing by your back door is convenient enough. Think of it as edible and beautiful not to mention the medicinal benefits.
To get started, buy a small pot of chives, thyme, and oregano. These are three of the easiest to grow and can be used in a lot of your basic recipes. If you can find a lemon thyme, get it. Rub your finger on the leaves and smell. Ahhh wonderful lemon scent. It is wonderful in green beans or a fresh salad.
How neat is this? Grow you herbs in water right in your kitchen! Pricey, but I believe it would pay for itself.
Herb Container Gardening
5 Best Herbs For Containers
Make an Instant Herb Container Garden
Container Herb Gardens
Get Thinner With Chocolate? - Dr. Weil's Weekly Bulletin
one of my favorite ways to get my healthy chocolate!
Get Thinner With Chocolate? - Dr. Weil's Weekly Bulletin
Friday, March 23, 2012
Thursday, March 22, 2012
Sunday, September 11, 2011
Home Remedies for what ails you
A typical home contains remedies that can alleviate a variety of medical conditions. Learn more here from Dr. Andrew Weil: Remedies
also here: Natural Home Remedies and here: Healthy Foods
Caution: Always check with your doctor or pharmacist first. Some spices, herbs, etc. can interact with your prescription drugs, supplements or vitamins. Some can also aggravate certain medical conditions.
Thursday, September 8, 2011
Creamy Salad Dressing - Dr. Weil's Healthy Kitchen
Creamy Salad Dressing
Ingredients
6 ounces silken tofu (or soft tofu, drained)
2 tablespoons fresh lemon juice
1 tablespoon expeller-pressed canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh Italian parsley
1 clove garlic, chopped
1 1/2 tablespoons cider vinegar
Instructions
Combine all ingredients in a blender container. Blend until well mixed.
Note: a food processor will work as well. You can use olive oil in place of canola oil.
Mix & Match Salad
I was going to post my list of mix & match salad ideas, But when I googled it, pages and pages popped up including one from Oprah here.
One of my favorite salads is Logan's Roadhouse Anything & Everything Salad with
Romaine lettuce, hard-boiled egg, bacon, bleu cheese, tomatoes, toasted walnuts, dried cranberries, & mesquite wood-grilled chicken. Served with Balsamic Vinaigrette. I always ask for sharp shredded cheddar cheese in place of the bleu cheese. Several years ago they changed it up to chicken pieces instead of strips, toasted walnuts in place of glazed walnuts. Less dried cranberries. Less and cheaper made but still a price increase. Before they changed it I could eat half now and save half for later. I still eat part of it there and save some for later. For my next days lunch I just add more greens and whatever I have on hand.
My son Josh brought home a salad from Outback last week. It was wonderful! Everything was fresh. You can taste the difference when a salad is freshly made or premixed.. The croutons had been tossed in fresh garlic. I never thought of doing that before instead of adding garlic or garlic powder before you bake them. I'll be experimenting with garlic on my next batch of croutons! :) The Thousand Island dressing must be made there also. It was the best I've tasted ever!
It's so disappointing when a restaurant uses short cuts. I can't be the only one that notices it. I'm not a picky eater. Really! I know they have to compete but I'd rather pay a little more than have them use inferior ingredients and prepackaged products.
I'll be posting later other ideas I have. Many times I'll come up with a great recipe or a good combination for a salad and forget to write it down. Well it's usually lost forever then. Always write it down when you find a good combination of ingredients for a recipe! Including a salad. Keep a file on your computer of recipes and make categories. I have one file named Mama's Cookbook. I put all of our favorite recipes in it. After you make the recipe always add a note at the end with the date you made it. Add anything you changed and if it improved it or was a bust.
Back to salads.Sorry I tend to wonder in my live conversations too! Print out Oprah's mix & match salad and laminate it to keep on hand. Or make up your own in chart form. You could glue a magnet strip on the back and post it on your refrigerator. I post a few of my "go to" recipes on the side of my refrigerator along with a chart for ingredient substitutes and measurement converter.
Sunday, August 21, 2011
Saline Sinus Rinse Recipe
Lately mama's been having sinus/allergy problems. I asked her if she was using a sinus saline rinse. She said she was out of the packets of rinse solution. I said just make you some. She said I don't remember the recipe. LOL
Today is her birthday so I made her a bottle of the solution, labeled it, tied a hemp string around it and added a little coin charm. On the label I wrote in large letters "Saline Rinse" along with the instructions, "add 1 teaspoon to 1 cup water". This will last her a long time and with the label, string, and coin she can't miss it in her cabinet! :D
The recipe is on the link above. I made a batch with 12 Tablespoons sea salt and 4 Tablespoons baking soda.
Today is her birthday so I made her a bottle of the solution, labeled it, tied a hemp string around it and added a little coin charm. On the label I wrote in large letters "Saline Rinse" along with the instructions, "add 1 teaspoon to 1 cup water". This will last her a long time and with the label, string, and coin she can't miss it in her cabinet! :D
The recipe is on the link above. I made a batch with 12 Tablespoons sea salt and 4 Tablespoons baking soda.
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