Posts Tagged ‘vitamin K’

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ROCKET SMOOTHIE

November 8, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Have this one for breakfast and it will leave you feeling like a sky rocket !!!

Rocket or arugula, also known as salad or garden rocket, is a nutritious leafy green vegetable that belongs to the brassiceae (cabbage) family like kale, mustard greens, cauliflower, broccoli … etc

Salad rocket is a low growing annual herb with elongated, lobular leaves with green veins. The young and tender leaves have a sweet nutty flavour with little peppery taste and develop a strong spicy peppery flavour as they mature.

Rocket is easy and quick to grow.  The leaves will be ready to harvest within about a month and a half and it’s creamy white flowers are edible.

  • As in other greens, rocket is has very little calories. 100 g of fresh leaves provides just 25 calories. Nonetheless, it has many vital phytochemicals, anti-oxidants, vitamins, and minerals that can immensely benefit health.
  • Rocket salad is rich source of anti-cancer phytochemicals that have been found to counter carcinogenic effects of estrogen and thus help benefit against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer cell growth inhibition, cytotoxic effects on cancer cells.
  • Rocket is very good source of folates, particularly beneficial around conception. 100 g of fresh greens contain 97 mcg or 24% of folic acid.
  • Like kale, salad rocket is an excellent source of vitamin A. 100 g fresh leaves contain 1424 mcg of beta carotene and 2373 IU of vitamin A. Beta carotenes converts into vitamin A in the body. Studies found that vitamin A and flavonoid compounds in green leafy vegetables help protect from skin, lung and oral cavity cancers.
  • It is also rich in B-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid those are essential for optimum cellular enzymatic and metabolic functions.
  • Fresh rocket leaves contain good levels of vitamin C. Vitamin C is a powerful, natural anti-oxidant, anti-inflammatory and immune system booster.
  • Salad rocket is one of the excellent vegetable sources for vitamin-K; 100 g provides about 90% of the recommended daily intake. Vitamin K promotes bone health. Vitamin K it also beneficial to atients suffering from Alzheimer’s disease as it helps limit neuronal damage in the brain.
  • Arugula is a good source of minerals, especially copper and iron. In addition, it has small amounts of some other essential minerals and electrolytes such as calcium, potassium, manganese, and phosphorus.

For about 1 litre smoothie (serves 1 or 2) :

2 cups home-made kefir or coconut water or fresh pure water

4 big handfuls (about 75 to 100g) of fresh rocket

1 to 2 ripe bananas

1 tbsp maca (optional)

Blend everything together.

Enjoy and feel like a sky rocket !

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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AVOCADO AND NORI SALAD

October 27, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Avocado and nori go so well together : that is what makes avocado sushis so wonderful. Half an avocado with a couple of nori sheets is one of my favourite snacks.

Avocados are sooo nutritious. They are rich in healthy fats and help the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. Avocados provide good amounts of numerous essential nutrients, including fibre (10g in 150g flesh – about 1 big avocado), potassium, Vitamins C, E, K, B6 and folic acid.

A couple of years ago I actually had avocado and gomasio for dinner almost every night for about 2 months, while refurbishing my kitchen. That is how much I love avocados … 

Add nori, salad greens, sprouts a dash of olive oil and apple cider vinegar, and you get a delicious lunch.

For 2 :

1 salad

2 avocados, diced

about 10g green nori sprinkles or sheets torn to little pieces

2 large handfuls of sprouts of your choice (alfalfa and broccoli for example)

2 tbsp olive oil

2 tbsp apple cider vinegar

Mix all ingredients, enjoy.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW DEHYDRATED BROCCOLI CHIPS RECIPE

September 17, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Broccoli, just like kale, is part of the cruciferous vegetables family. Broccoli has antioxidants, anti-inflammatory and anti-cancer benefits, it is rich in fibre, enhances detoxification and a cup of broccoli amply covers Vitamin C and vitamin K recommended daily values.

This is a brilliant way to add more raw broccoli to your diet, and if you like raw kale chips, you are going to love these raw dehydrated broccoli chips !

For 2 :

500g Broccoli

2 small handfuls Cashews (soaked for at least 2 hours, then rinsed)

4 tbsp Nutritional Yeast

2 tbsp Soy lecithin*

2 tbsp freshly squeezed Lemon juice

1/2 to 1 tsp Chili flakes or chili powder or Cayenne pepper powder (optional)

*Soy lecithin is not raw. Sunflower lecithin is. I always use lecithin with fats to make sure the fats are properly broken down.

Prepare the broccoli by washing it, draining it and cutting it into small florets. Reserve the stalks for green juice, for example.

Prepare the dressing by blending all ingredients (except the broccoli) with just enough water to blend until super smooth. Pour the dressing over the broccoli, and thoroughly mix, making sure that the broccoli florets are perfectly coated.

And finally, evenly spread your seasoned broccoli florets onto a dehydrator sheet. Dehydrate at 42°C for about 24 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the broccoli chips until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Keep Smiling,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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RAW DEHYDRATED TAMARI KALE CHIPS RECIPE

September 16, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Hmmm … KALE CHIPS … Again … More kale chips recipes ? 2 kale chips recipes and Vinegar and curry kale chips.

These ones are super simple super fast to make.

Serves 4 or 2 or 1 …

400g Kale (I used green kale, works with any variety)

2  tbsp Olive oil

2 tbsp Tamari

That’s it.

Wash and spin dry the kale. Tear it into bite-sized pieces. Mix in the olive oil and tamari into the kale, using your two hands. Evenly spread your seasoned kale onto 2 dehydrator sheets and dehydrate at 42°C for about 24 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Stay Well and Happy,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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RAW DEHYDRATED VINEGAR AND CURRY KALE CHIPS

September 14, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Hmmm … KALE CHIPS …

KALE CHIPS are perhaps the MOST POPULAR raw food snack, and definitely the MOST HEALTHY chips in the world. This way for a post in which I talk more about kale chips and kale’s nutritional benefits and give 2 other recipes for kale chips.

These ones were born from the marriage of salt and vinegar chips and curried crisps. I left out the salt, though, and did not miss it.

Serves 4 or 2 or 1 …

400g Kale (I used green kale, works with any variety)

2 small handfuls Cashew nuts, soaked for at least 4 hours

2 tbsp apple cider vinegar

2 tbsp freshly squeezed lemon juice

1 tbsp curry powder mix (this will make your curried kale chips absolutely unique, depending on the curry powder you use)

1 teaspoon Chili flakes or cayenne pepper powder (optional)

Prepare the kale by washing it, then discarding the hard parts of the stem. This is how I do this : I hold on to the stem firmly with my left-hand (I am right-handed), leaving the leaf free. Then with my right hand, I rip the leaf off the stem. About midway, the stem breaks, leaving me with the hardest half of the stem in my left hand, and the leaf still attached to the soft half of the stem in my left hand … I hope this makes sense … If not, please ask … Then using your hands, tear the kale into bite-size pieces and put it into a large mixing bowl.

Then prepare the dressing, blend all ingredients except the kale with just enough water to blend.

Massage the dressing into the kale, using your two hands.

And finally, evenly spread your seasoned kale onto 2 dehydrator sheets and dehydrate at 42°C for about 24 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Keep Smiling,

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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Chips are good for you … That is, KALE CHIPS !!!

August 22, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Hmmm … KALE CHIPS …

KALE CHIPS are perhaps the MOST POPULAR raw food snack, and definitely the MOST HEALTHY chips in the world. Everybody loves kale chips, and I am part of the everybody : I eat them as snack at any time of the day, I use them as toppings on soups and salads, as garnish on Michelin-restaurant-like plates …

And kale chips don’t just taste good, they ARE GOOD FOR YOU, too. These are a few facts on why :

  • Fiber : Kale only has 28kcal per 100g (thank you Wikipedia), virtually no fat at all and is rich in fiber, which promotes healthy bowel movements and help regulate cholesterol and blood sugar levels.
  • Antioxidants : With carotenoids, flavonoids and high doses of the well-known antioxidants that are vitamins A and C, kale certainly is a super star food when it comes to fighting cellular oxidation.
  • Anti-inflammatory : Kale (and other dark green lea vegetables) is one of the few vegan sources of Omega 3 fatty acids, along with seeds, nuts, beans and some sea vegetables (the ones the fish eat …). Omega 3. Kale is tremendously rich in vitamin K, which also help reduce inflammation.
  • Antioxidant + anti-inflammatory = anti cancer

Anyhow, back to the subject of the day, EVERYBODY LOVES KALE CHIPS. Fact. I have even heard of some very serious cases of kale chips addictions … There are worst addictions out there, if you ask me …

Everybody has their favourite recipe, from dehydrated recipes to oven cooked ones, with literally an infinity if dressing options and variations.

I mix varieties when possible, and make ‘Kale chips trilogy’ with Cavalo Nero, green kale and red kale … very funky … I also personally prefer what I like to call plain ones, keeping the dressing very simple (olive oil and salt or tamari, full stop), allowing the kale to remain the star. That being said, cacao – cinnamon or cheesy-garlic ones are utterly delicious too …

I definitely tend to find the traditional cashew nuts based dressings heavy these days, so I decided to go for something in between : something sexy and luscious, but seed rather than nut based to make it lighter. And this is what I came up with :

Serves 4 (or 2, or 1, really)

400g Kale (I used Cavalo Nero, works with any variety)

1/2 cup Sunflower seeds, soaked overnight or at least 4 hours

a dozen Sun-dried tomatoes, soaked at least 4 hours

6 cloves Garlic

1 teaspoon Chili flakes

Prepare the kale by washing it, then discarding the hard part of the stem. This is how I do this : I hold on to the stem firmly with my left-hand (I am right-handed), leaving the leaf free. Then with my right hand, I rip the leaf off the stem. About midway, the stem breaks, leaving me with the hardest half of the stem in my left hand, and the leaf still attached to the soft half of the stem in my left hand … I hope this makes sense … Then using your hands, tear the kale into bite-size pieces and put it into a large mixing bowl.

Then prepare the dressing, blend all ingredients (except the kale, hihi) with just enough water to blend. The mixture doesn’t need t be super smooth.

Thouroughly massage the dressing (more like a thick gravy, actually) into the kale, using your two hands. This is my favourite part …

And finally, evenly spread your seasoned kale onto 2 dehydrator sheets and dehydrate at 42°C for about 24 hours. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Keep Smiling,

PS: What is your favourite kale chips recipe ? (:-)

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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