Tag Archives: Tomato

You’re Doing It Wrong

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First and foremost, I suggest you Google that phrase (“you’re doing it wrong”). People these days…

Also, for a second I would like to admit that I have gained an appreciation for audio books, while at the same time becoming in love once more with the library (why did I ever stop?!). I work walking distance from my town’s library, so I have now made it a habit to stop by at least once a week and a) check out many, many beautiful books, b) rent movies, and c) gain an appreciation for books on tape. Don’t get me wrong, reading is still superior – when you are actually reading the words on pages, but audio has its place in the world. I spend a lot of time in my beloved car – especially commuting to campus – so audio books are sort of a win-win for me. The time passes much quicker, and I get to have a story read to me! It’s fantastic. So far I’ve listened to a crap ton of Stephen King novels (see my “books” section for a full list). There’s no explanation for the random King binge; it’s just happening and is long overdue.

Now. The point of this post is to share with you all 10 foods that are commonly ingested in the wrong way; hence the title. So pay close attention as this will only be of benefit.

Note: Doing It Wrong is derived from the work of two registered dietitians who addressed the biggest mistakes, which are preventing the public from extracting the most vitamins and minerals from certain foods.

  1. Asparagus. Don’t zap it! Aka cook in the microwave. First of all, microwaves are mildly sketchy to begin with, so avoid them if you can. This method has also been found to deplete this vegetable’s vitamin C content due to being water-soluble. Try steaming or stir-frying instead, and eat when it is tender and crisp and not mushy and soft. Also, save the leftover water! It happens to be rich in vitamins and minerals and can make a great addition to sauce or soup.
  2. Grilled Meat. Apparently, grilling meat at high temperatures over an open flame may increase cancer risk; but honestly, what doesn’t these days? The worst method of meat cooking seems to be char-grilling, so maybe stick to a less intense heated grille. They also recommend you use a food thermometer to check the internal temperature of your meat instead of relying on looks.
  3. Tomatoes. In order to maximize the absorption of lycopene (a phyronutrient in these bad boys that is supposedly cancer and heart disease fighting), it’s best to cook them. This will also increase their antioxidant content. Honestly, though, I like ’em raw.
  4. Flaxseeds. These puppies are high in fiber, rich in lignans and heart-healthy omega-3s, BUT you only reap these benefits if they are ground! You’re body can’t digest them otherwise. They sell them pre-ground, but it’s also easy to do it yourself.
  5. Black Tea. Don’t add milk; just don’t do it. First of all, it taints the flavor (*gasp*), but more importantly, milk – or any dairy – has been shown to negate any cardiovascular benefits; the protein in milk binds to the catechins in tea, making it much harder for your body to absorb this beneficial compound.
  6. Broccoli. Try not to boil or fry them (but really, who fries broccoli?), because much like asparagus, these methods will not keep the Vitamin C, chlorophyll, antioxidant and anticarcinogenic components intact. Instead, go for the steam method.
  7. Strawberries. Try not to slice them; or at least avoid cutting them for as long as you possibly can… nutrients within these tasty morsels such as Vitamin C are sensitive to light and oxygen and deplete rather quickly. Frozen fruits and veggies are not a horrible idea, too, since they harbor the majority of their original nutrients.
  8. Garlic. I LOVE garlic; I love it in my food, in my juices, and just overall in my life. The allicin (cancer fighter) in garlic benefits from air exposure, so try letting chopped garlic sit out for a few minutes before utilizing. This makes sure the compound can become fully activated.
  9. Whole Grains & Beans. Soak ’em overnight to help release the phytates, increase absorption of nutrients such as iron and zinc while also giving your digestive tract a break.
  10. Yogurt. Honestly, I wish I liked yogurt, and I’ve really tried to get myself to love it; I just can’t. At least not yet. Anyway: don’t dump the watery substance you often find atop your Greek yogurt – stir it in! It is called whey, and it contains protein and vitamin B12, along with minerals like calcium and phosphorus. *Fact* You’re not going to get yogurt’s probiotic benefits if you’re cooking a heated dish, because live and active cultures can’t stand up to heat and become destroyed in the cooking process.

There you have it, ladies and gents. I’m off to rest and read a little bit before an event tonight down in Tucson, Arizona. 😀

 

 

Gettin’ Juicy

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Good Day! (It feels too late to say morning, yet too early to say afternoon.)

I made some juices to kick start my Thursday, and naturally I photographed them, so I figured I would share ’em with all of you for potential recipe inspiration. I’m going climbing in South Boston at noon for the day, so it was the most opportune time for me to stack up on my micro-nutrients.

Here’s the first one, which happens to be a personal favorite:

C'est ParfaitThe ingredients are as follows: Gala Apples, Parsley, Beet, Lemon, Ginger and Carrot. I call this one the “C’est Parfait”… it means “it is perfect” in French and, well, it is.

C'est ParfaitNow, I obviously used a lot of ingredients to yield a solid amount of juice because I tend to make extra for la famille, but if anyone needs or wants the ratios for personal sizes, just let me know.

Here’s the second one. It’s not as sweet and tantalizing as the C’est Parfait, but this one packs a nice health punch and really gets those juices flowing – pun intended.

Juice 2This one doesn’t have a name in my mind yet, but the ingredients are as follows: Cilantro, Tomato, Red Pepper, Lime, Parsley, Jalapeno, Celery, Garlic, Spinach and Kale. It’s sort of reminiscent of a Bloody Mary, so maybe a name like the Juicy Mary could work? I don’t know. Ideas are welcome!

Juicy Mary?Now I know having Garlic in a juice may sound weird and unappealing, and at first it may be strange, but you really actually start to enjoy the zing it gives you. I also only add one clove so it’s not overwhelming, yet you still get all the glorious benefits that garlic has to offer – and believe me, there are plenty.

Well, I’m off to climb. Have a great day! Stay fabulous.

Loaded Tomato Soup

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What’s going on mes amis?

Are all of you beautiful beings surviving the infamous “hump day”? If you’re struggling, never fear, it’s almost over! If you live on the East Coast, that is. Sorry Westerners, but you’ve got a few extra hours to endure.

In an effort to lessen the pain of the Winter Wednesday Blues, I thought I would share a tasty soup recipe with all of you, because who doesn’t like soup during the colder months? Especially when it’s loaded tomato soup. I made this the other week and well, I thought it was delicious; my family seemed to be in agreement, too. Plus, you know exactly what the ingredients are… and they’re good for you!

Isn't she pretty?

Isn’t she pretty?

Ingredients:

  • 2 c tomatoes (one 16 oz can of diced, or whole tomatoes, crushed)
  • 1/2 c rice
  • 1/2 c chickpeas
  • 1 T cilantro or parsley
  • 1/2 t cumin powder
  • 4 c vegetable/chicken/beef stock (or even water)
  • 1 T EVOO
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • salt and pepper to taste

Directions:

  1. In a heavy bottomed pan, heat EVOO, then add garlic, cumin and onion. Cook until onions are soft, about 3 minutes.
  2. Add crushed/canned tomatoes and 1/2 t salt. Crush tomatoes as much as you can during this step.
  3. Add stock/water and bring to a boil at high heat. Once boiling, bring down to a simmer and let sit, covered for 20 minutes.
  4. Puree the soup in one or two batches to make it smooth. I used my Vitamix for this.
  5. Return broth mixture back to pot (strain if you feel this is necessary, I didn’t), add the rice and chickpeas and cook on stove until everything is warm and ready to eat.
  6. Serve in a bowl and garnish with parsley/cilantro. Devour!

If you aren’t the biggest fan of chickpeas, this is a great way to start becoming accustomed. If you really hate them, you can easily substitute with chicken – I would recommended small chunks or even shredded.

Hearty for the body and soul <3

Hearty for the body and soul ❤

Well, that’s all I’ve got for you lovely individuals tonight. I am extremely sore at the moment – I climbed and worked out at the regular gym yesterday and then went to the regular gym today – so my agenda for the rest of the night is as follows: turn on heated blanket –> watch Grimm –> sleep.

G’night everyone!