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Eating For Longevity: Health Boosting Staples of The Italian Diet

Now I know what you’re thinking, what about that pizza and pasta? Isn’t it loaded with lectins sure, but pizza and pasta aren’t the only things Italians eat? That’s like assuming all weed is cheeseburgers. The truth is, the Italian diet is actually made up of some of the healthiest things on the planet and today I want to walk you through just a few of those olives and olive oil.

You know how much I love olive oil. I’ve done a whole article on it. After all, it’s great for your heart, health, your brain, your immune system and even your weight. Now the Italians make some of the best olive oils on the planet and eat plenty of it too. Whenever I’m in Italy, I love the chance to sample the local olive oils, the range and flavors from the grassy and spicy buttery is amazing. How about wild caught seafood? Italy’s got water on three sides.

So it’s no surprise that seafood is a mainstay of the Italian diet and wild caught seafood, including fish shellfish, shrimp. Lobster mussels and even squid and octopus are incredible for your health and don’t forget anchovies and sardines thanks to their lean protein and, most importantly, their high omega-3 content. Shrimp even have an added bonus if you eat the shells, you’re consuming one of nature’s lectin blockers and don’t worry, the shells are completely edible.

They just add a little bit of texture to the mix. Now, how about leafy greens, it seems like there’s always a plate of dark polyphenol, rich leafy greens on the table in Italy, sometimes they’re raw drizzled in balsamic, vinegar and olive oil, sometimes they’re braised for hours and all oil and garlic until they’re, practically falling apart and Anyway, they make them they’re too delicious to resist, and since they play such a key role in your health and keeping those gut bugs happy, why resist at all? Now how about red wine? Let me be clear: I am not telling you to go crazy and drink.

A bottle of red wine every night and if you’re not a drinker, please don’t start on my account, but a small florida. Six ounce glass at night is actually pretty good for your health, thanks in part to a polyphenol called resveratrol and resveratrol is linked to a huge number of health benefits. It’s got anti-inflammatory properties, antiviral properties and it’s even connected to heart and brain health, so feel free to pour yourself a toast to good health.

But remember a four to six ounce is not a big pour. It looks something like this. The easy way to remember is that there’s six ounces, four of them in every bottle, so for six ounce servings we’ll make a bottle of wine. That’s not much! How about garlic and onions? When I read Italian recipes, they almost always seem to start with garlic, onions or a mixture of the both cooked in olive oil and that’s fantastic both when it comes to flavor and when it comes to your health.

You see. Garlic and onions are chock-full of polyphenols and they’re pretty high in sulfur too, and sulfur helps build strong muscles, keep your veins and arteries healthy and even help your skin look great now, along with these five staple ingredients, the Italian diet is also rich and a few Other foods that are incredible for your health nuts, especially hazelnuts, walnuts, pistachios and pine nuts fresh herbs like basil, parsley and oregano pasture-raised eggs, actual pasture-raised eggs, the italian eggs have almost reddish yolks they’re, so rich, also important to note the foods that are missing from the Typical Italian diet, or that are often eaten an extreme moderation, I’m talking about things like meat, especially highly processed foods, meat.

That’s not pasture raised tons of dairy or any dairy with the casein a1 protein. You know. All in all, the Italian diet is a good prescription for health and a great way to make sure you’re eating delicious meals that satisfy you and your gut bugs I’m dr. Stephen Gundry, and I’m always looking out for you. Thanks for reading click, the circular blog icon to subscribe and make sure you don’t miss a single article, click on the left to read another great article and don’t forget to visit my website for more of my best tips, because I’m dr.

Gundry and I’m always looking Out for you,


 

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Mexican Bean Salad Sweetened With Date Paste | Rockin Robin Cooks

This is a no cooking type of recipe, we’re going to be using canned beans and we’re going to be cutting up some fresh vegetables to put into it. And I tell you: this is the first article that I’ve shot since going into a shelter-in-place, and so we’re going to be using things that we already have using a produce and things that I have. We really shouldn’t be out there shopping in crowds and stuff.

So hopefully you won’t either use what you have improvise when you need to okay, I’m rockin Robin and I’m going to show you how to make this delicious bean salad right after this before we get into our recipe, go ahead and hit that subscribe button and a Notification bell so you’ll be notified every week when my new articles come out. I don’t want you to miss them because we’re always cooking up something delicious and healthy.

Alright, let’s go over the ingredients. First, up we’re going to use a couple of cans of beans, raising canned beans because well it’s just easier right and during this pandemic – and we want to make this easy and I’m sure, you’ve probably got some beans in your cupboard. So I’m using kidney beans and white beans and I’ve drained them and I’ve rinsed them all so neat, I’m going to use some corn I’m using some organic corn.

Here now I’ve chopped up a few vegetables. We’ve got some chopped up tomato. That’s just what I happened to have and then I did the superfine dice here on some red onion, some celery and some red bell, pepper, and I also have some pumpkin seeds that we’re going to add to this for a nice little crunch. Now for our dressing ingredients, this is the important part we have some balsamic, vinegar, apple, cider, vinegar, olive oil, I’m using some fresh herbs that I happen to still have in my fridge, which are some parsley and some organic fresh basil.

I love to add basil to my recipes. It’s just a wonderful herb to use now. I’ve also got some fresh lemon juice, lime juice, some salt, garlic powder. In this container I have some ground cumin, some ground coriander and some chili powder. Now, for my sweetener, you we have to balance out all this acid, so we have to add some sort of sweetener. Now I don’t like to use regular sugar, so I like to use if some of you’ve been reading.

My articles, you know I like date, paste. It’s a wonderful sweetener, lots of vitamins and minerals and fiber. It’s just a it’s a good way to go it’s low on the glycemic index, so it works and it’s easy to make, and I have a article for you if you want to learn how to make it. But I can tell you it’s very simple and very quick boil up some dates that are pitted in just some water and then you just simmer it for 20 minutes pop it in the blender.

Add a little of that liquid back until you make a nice paste like what we have here and you’ve got a great sweetener, that’ll store in the fridge for about a week. If you don’t have date paste or you want to use something else, you can try. My next choice would be maple syrup that works really well too, but in the end, use what you have so that you can try out this delicious salad. So we’re going to start off by making our dressing we’re going to take some olive oil and we’re going to place it into a bowl now with this recipe.

Ideally, what we want to do is make the dressing and then marinate just the beans in it overnight. That would be the the best way to do this recipe, because what happens is the flavors meld into the beans and it just gets really good. Some recipes are like that: they’re always better the next day, but if we put all the vegetables in then they tend to get a little bit on the more soft side and that might not you know you may not like that.

So if you can do it go ahead and marinate the beans overnight, if you can only do it for an hour, that’s okay, too. It all works. So here we go with our apple cider vinegar. Now our balsamic we’re just going to add a little bit of balsamic to this next we’re going to add our salt to this sprinkle that in and you can always adjust these seasonings. If you like garlic powder, those spices that I showed you ground, cumin, coriander and chili powder start stirring it a little bit now add the lemon juice and the lime juice, and now, for our sweetener.

I’m only going to add part of this. I have three about three tablespoons worth and I don’t know if I want to use it all until I taste it so we’re going to put some of that in there now and then we’re going to chop up with some of our fresh herbs that parsley in The basil toss that in and we’ll just give that a whisk I’m going to give that a taste and see if we need to adjust into the seasonings I’m going to go with a little more salt and I’m going to add a little bit more chili powder.

Let me give it a little splash for just a little bit of heat, just a hint and I’m going to go ahead and I’m going to place this into our beans and then we’re just going to let that sit for a little bit and then we’ll add The rest of our stuff, all right. Let’s pour that dressing right in there and get everything in there and we’re going to let that marinate for about a half an hour. At least I’m going to give this a toss and we’ll come back in a bit and add all the rest of the ingredients.

It’s been about a half an hour, I’m going to add the rest of my ingredients to this. So we’ll start with the celery toss that in I like to use that superfine dice, because everything mixes in so nicely and you don’t get big chunks of it and I just think it tastes better and I’m going to do some onions. I don’t know if I’m going to do all of this, but we’re going to do a good portion of it now, keep in mind when you refrigerate this, let’s say you’re going to serve it the next day, for example, you want to take this out of the Refrigerator about it half an hour to an hour before you’re actually going to have people eat it right, because when you use olive oil and you refrigerate it, it tends to get hard and get kind of gel like so you want to let that thaw out a Little bit and come up to room temperature, here’s our bell, peppers, nice, all those in there right now.

Let’s add some yellow, I’m going to add some of this corn, I’m probably not going to add it all and we’ve got our Tomatoes toss. Those in last thing. We have are some pumpkin seeds, which just add a little crunch. You can use any nuts that you like, and here you go guys. This is the finished product all right, I’m going to serve just a little bit up here, so I can take a taste very delicious guys, nice and refreshing.

We’ve got the crunch of the fresh bell peppers and the celery, the onions, all those flavors coming together. Very fresh tasting and very it has just the right amount of balance. I think between citrus – and you know the acidic part and the sweet part. I think it’s delicious so hope you guys give this a try all right. That’s our recipe for today. I hope you enjoyed it. Don’t forget to subscribe to my blog and leave me a comment and be well out.

There take care and we’ll see you next time.


A new kind of pumpkin seed snack! Roasted by two men.