Healing Foods

  • Rainforest Superfood: Koo-poo-ah-soo

    There is an Amazon superfood that Shamans used to bless and give to pregnant women who suffered from a difficult birth, or newlyweds that yearned for a child. Other natives would be given the beans (seeds) of the fruit to cure their abdominal pain. Even nutritional food experts these days say the fruit will overshadow the commotion surrounding açai berries.

    The superfood that beats açai.
    by Amy Vergin
  • Nutrition for the Heart

    Poor nutritional choices compound over time; a highfat, high-caloric diet ignites the potential of obesity and leads to the likely consequences of numerous metabolic diseases—heart disease being one of the terminal stops on your body’s path to total health destruction.

    Sound extreme?

    Your body is an interlinked chain, and once the dietary fuse is lit, it can set off a fiery domino effect of dangerous diseases.
  • Rainforest Superfood: Chia Seeds

    Chances are you’ve heard the phrase “good things come in small packages”—and in the instance of chia seeds, this is certainly true. Like most superfoods, chia grows south of the equator in the fertile Central and South American regions.

    Ancient nutrition for modern times
    by Brooke Holmgren
  • Food Matters: The Flavor of Health

    As a Natural Solutions reader, you may already know the golden rule for a healthy diet: eat a wide variety of vegetables, fruit, and grains (as close to nature as possible) and enjoy whatever other foods you like—just not too much (and if it is highly processed, eat even less).

    The Heart Healthy Power of Herbs and Spices
    by Rob Leighton
  • Cacao Craze

    Nestled among the flora of steamy equatorial forests across the world, the Theobroma cacao tree can be found sprouting leathery, seemingly useless pods. However, inside these red, brown, or green football-shaped pods are precious cacao beans full of flavanoids and antioxidant polyphenols.

    Crack open the pod of powerful antioxidants
    By Brooke Holmgren
  • Curing Type 2 Diabetes with Food

    Is the concept of curing type 2 diabetes through diet really such a strange notion? After all, diet was one of the key contributors that got you into this situation in the first place.

    Break down the barriers that prevent you from reclaiming your healh and your life.
    by Craig Gustafson
  • Focus On: Enzymes

    WHAT are they? Enzymes are the energizers of life—they’re catalysts for energy released within the body. In addition to affecting energy, enzymes also regulate biochemical reactions that take place within the body. There are three types of enzymes: digestive, metabolic, and food.

  • Homemade Mayonnaise

    Making a homemade mayonnaise is not difficult or time consuming. Plus, depending on your tastes, you can alter the recipe just how you like. Follow this recipe to get a silky, rich mayo you can’t buy in stores.

    1 large egg yolk, at room temperature 30 minutes
    ½ teaspoon Dijon mustard
    ¾ cup olive oil (or oil of choice), divided
    1 teaspoon white-wine vinegar or apple cider vinegar
    1 ½ teaspoons fresh lemon juice
    Salt to taste

    1. Whisk together yolk, mustard, and ¼ teaspoon salt until combined. Add about ¼ cup oil drop by drop, whisking
    constantly until mixture starts to thicken.

    2. Add vinegar and lemon juice, then remaining ½ cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not incorporating into the mixture, stop adding oil and whisk vigorously until smooth, then continue adding oil.

    3. Add salt to taste. Chill and cover until ready to use.

    Note: The fresher the egg, the better it will incorporate into the mixture. Try using safflower, sunflower, or black truffle olive oil for subtle taste variations.

  • Herbed Vinaigrette Recipe

    This herbed vinaigrette recipe can be prepared with any one of a number of dried herbs including thyme, marjoram, basil, chives, or tarragon. Also, try incorporating ½ teaspoon of Herbs de Provence.

    ¾ cup olive, peanut, avocado, or other salad oil
    ¼ cup white wine vinegar
    1 tablespoon Dijon mustard
    2 tablespoons chopped parsley
    ½ teaspoon dried herbs (any one of either thyme, marjoram, basil, chives, or tarragon)
    Kosher salt and ground white pepper (or freshly ground black pepper) to taste

    1. Combine mustard and vinegar in a glass bowl and whisk together briefly.

    2. Place the mustard-vinegar mixture along with the oil, herbs, and seasonings in a blender. Blend for about 10 seconds or until fully combined.

    3. Transfer to a glass bowl and let stand for 30 minutes to let the flavors mature. Whisk dressing immediately before serving.

  • Sautéed Collard Greens & Kale

    Weekly Recipe: 
    Weekly
    [title]
    Chances are you use the same oil for every sauté dish. But if you pick oil unique to the dish you are cooking, you can produce much better flavor. Put away your vinegar and replace it with grapeseed oil to bring out the delicious, subtle flavors of these greens.

    1 large bunch collard greens, about 1 to 1-½ pounds
    1 large bunch kale, about 1 to 1-½ pounds
    3 tablespoons grapeseed oil or olive oil
    6 cloves garlic, minced
    ½ teaspoon salt
    ½ teaspoon freshly ground pepper
    Juice of ½ lemon
    A few dashes hot pepper sauce (optional)

    1. Rinse collard greens and kale in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into ¼-inch strips. You should have about 8 packed cups.

    2. In a well-seasoned heavy skillet or wok, heat the grapeseed oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds. Add half of the collard greens and cook, stirring, for another 30 seconds.

    3. Add half of the kale and cook, stirring, for about 1 minute, until it begins to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.

    4. Season with salt, pepper, and lemon juice. Add a few drops of hot pepper sauce, if desired.