Spicy Garlic and Lime Shrimp


Ingredients

  • 1-¾ pound (28 oz) large raw shrimp, peeled and de-veined (leave tails on); if using frozen, fully cooked shrimp use 1-1/3 lbs (about 21 oz) (either starting portion should yield three 7-oz servings)
  • 3 8-oz packages of House Tofu Shirataki brand angel hair noodles
  • 1 cup (2 small 2-2/5”) fresh or canned tomatoes, diced (if using canned tomatoes, drain liquid)
  • ½ cup (1 small 2-½” x 2”) green peppers, chopped
  • 2 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1 clove garlic, pressed

Seasoning blend:

  • ¼ tsp salt or salt substitute
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp dried parsley flakes
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • 1/8 tsp dried thyme
  • 1/8 tsp onion powder

Direction

If using frozen shrimp, thaw. De-vein and peel shrimp. Make the seasoning blend by combining all the spices in a small bowl. Drain liquid from noodles and rinse thoroughly, set aside. Preheat a large skillet over medium heat. Once pan is heated, add olive oil and stir in pressed garlic. Immediately add shrimp, green bell peppers, and lime juice. Sprinkle the entire seasoning blend over shrimp and peppers. Stir. Sauté shrimp and peppers 3-6 minutes. Add drained noodles and continue to cook shrimp, peppers, and noodles an additional 2-4 minutes or until shrimp begins to brown and peppers are al dente (tender-crisp). Remove from heat, toss with tomatoes.

Nutritional Information

The Health Program

Advertisements

Pomegranate: Fruit of the Gods… And for good reasons


The pomegranate, is a superfood with a long and rich history. Native to the East, it can be traced through historical documents as far back as 4000 B.C. The red fruit grows from pretty red flowers and is between a lemon and a grapefruit in size. The white flesh inside the thick skin is full of several hundred seeds.

The name pomegranate comes from Medieval Latin meaning “seeded apple.” It has been named in many ancient texts from the Book of Exodus in the Torah, the Quran, the Homeric Hymns, and Mesopotamian records, to name a few. The pomegranate originally came from Persia, or modern day Iran, and the western Himalayas. It has been cultivated for millennia in places such as Iran, Iraq, Afghanistan, Pakistan, India, Russia, and the Mediterranean region. It migrated as far east as China and Southeast Asia and was found along the Silk Road as a symbol of abundance and posterity. It is also grown extensively in Korea, Japan, and Latin America, having been introduced there by settlers or traders.

Pomegranates were highly valued in Ancient Egypt, and were part of the supply of fruits required in a pharaoh’s residence (1600 BC). It was revered enough to have been painted on walls and tombs to symbolize life after death. The pomegranate had many uses, including the fruit as food, the juice as a tonic to kill parasites, the blossom was crushed to make a red dye, and the peel was used to dye leather.

Most of us remember how Hades tempted Persephone with a pomegranate, and when she partook, it bound her to him as pomegranates symbolize the indissolubility of marriage. This is how Greek legend explains the seasons: when Persephone is in the Underworld with her husband, it is winter; when she rejoins her mother every year, we have spring.

Research and Nutritional Highlights…

The pomegranate became popular in the Middle Eastern civilizations 6000 years ago largely because its dense nutrition and juice provided sustenance for long journeys. The superfood status of the pomegranate has only grown in modern times as nutritional research has come to decipher and understand the true power of the pomegranate’s phytonutrients. India’s Ayurvedic medicine has used pomegranates as a source for traditional remedies for thousands of years. For example, the bark of the tree and the fruit rind is used to stem diarrhea, dysentery, bladder problems, mouth ulcers, and intestinal parasites while the seeds and juice are considered a tonic for the heart.

The seeds in their casings, or arils, are the most desired part of the pomegranate, and they are consumed raw. Pomegranate juice can be sweet or sour depending on the variety, but most are moderate with some astringent notes due to the acidic tannins. Pomegranates are rich in vitamin C, pantothenic acid, potassium, flavonoids, and other natural phenols such as ellagitannins, a powerful antioxidant. The pomegranate also has unsaturated oils, fiber, and many additional micronutrients, if you eat the seeds.

Some miscellaneous uses of pomegranates many may not know include that it is often used as a bonsai tree and that pomegranate juice is sweetened and thickened to make grenadine syrup for cocktails.

Current research underway includes studies on how pomegranate components affect diseases such as diabetes, cancer, rhinovirus, the common cold, coronary artery disease, kidney disease, and brain injury.

The Onion


IMG_0188.JPG

I thought I would start the vegetable “review” with one of my all time favorite vegetables… the Onion.

Onions are one of the oldest vegetables. They were grown by the Ancient Egyptians over 5,000 years ago and were probably eaten long before that. Their actual origins are not known, but they probably first grew in the mountainous regions of Central Asia. As well as adding flavor to food, they have long been known for their health giving properties.

Traditionally, the large, round onions that are mainly used for cooking are grown from sets, which are small bulbs that started their life during the previous season. They get harvested at the end of their first season, when they are about .5 – 1 inch in diameter. Some varieties can be grown from seed as long as they are sown early enough, and under glass (midwinter).

There are over one hundred different varieties of onions available. There are three basic types according to color: golden, red and white. (The golden variety looks brown occasionally). Golden varieties, the yellow onions, are generally best for storing. The reds and whites provide a sweeter and milder flavor.

Nutritional Highlights…

Onions are a nutrient-dense food, meaning that while they are low in calories they are high in beneficial nutrients like vitamins, minerals and antioxidants. One cup of chopped onion contains approximately 64 calories, 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein and 10% or more of the daily value for vitamin C, vitamin B-6 and manganese. Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus and potassium and the antioxidants quercetin and sulfur.

Ancient healing…

Onions were historically as a preventative medicine during epidemics of cholera and the plague. They were apparently eaten by Roman emperor Nero as a cure for colds, and its reputation has made onions a popular component in the diets of many countries.
…The onion’s revenge: The smell of onions can be a problem, both on the hands and on the breath. After chopping onions, try rinsing the hands with cold water, rubbing them with salt, rinsing again and then washing with soap and warm water. To remove the smell from breath, eat a few sprigs of parsley or an apple to help conceal the odour.

The power of raw…

The onion is more active in its raw state than when cooked, is that it contains a variety of organic sulphur compounds, which are partly destroyed by heat. When eaten raw, its juice can act as an irritant and some people find it difficult to digest. Those who are not tempted by the idea of eating raw onions can follow simple cooking methods that may make them more palatable. For people with sensitive stomachs, this is a far suitable way to enjoy the healthy benefits of onions. Onions baked in their skins, in a similar way to baked potatoes, are also delicious. This method of cooking keeps all the goodness inside, but the resulting flavour is milder and more aromatic than that of raw onions.

I found it interesting that in some Arab countries onions mixed with salt and pepper are applied to the scalp as a remedy for hair loss.

Research

Although not nearly as valued a medicinal agent as garlic, onion has been used almost as widely. Onions have been used in folk medicine for the relief of coughs, colds and catarrh, especially asthma, but more recently some of their curative properties have been attributed to a compound called allyl propyl disulphide, which is thought to have a similar effect to insulin in balancing blood sugar levels. This does not mean that the onion can be used as a substitute for insulin therapy; but it may be of help to those who suffer from hypoglycaemia.

You are what you eat?


You are what you eat, was a funny statement that I heard continuously while growing up, especially when I was eating something someone didn’t think I should be. It also became a weird joke during middle school/high school.

However, there is a lot of truth to this statement on the purely biological level. The stuff we put into our bodies is what aids (or hinders) our sustainment. Ingredients we eat shouldn’t contain ingredients, they should be the ingredient. For example, last night I had grass fed beef, a mustard mash, and sautéed onions for dinner. I knew where everything came from and what its original state was. So after dinner, I became a grass fed cow with a little mustard mash and some onions. :D.

In Oregon, we are voting on “Proposition 92,” labeling GMO food. I voted yes simply because I want to know WHAT I am eating. There has been a strong push by the opposition to say that we are writing a blank check to the state government, and it will cost the tax payers “millions.” When I calculated their price down to the tax payer level, it was less than $3 annually. So that Starbucks coffee you had this morning, would have paid for your portion of this important ballot measure.

As a future Naturopathic Doctor, eating either helps you ward off disease or it helps in contracting. Lets look at corn…. GMO corn produces its on pesticide on a genetic level. Can this possibly be good to consume? Im not telling everyone to run out and have their own garden. That just isnt feasible. Now lets look at tomatoes…. Did you know that a fish gene has been spliced into the genetic makeup of the tomato so that it can grow in colder weather? What does this do for people with a severe fish allergy? How do either of these genetic modifications alter the flavor and taste of the food? Do you have the desire to know what you are eating?