Making the Most of the Best Foods
Document Actions
By Brenda Cobb
The bottom line in food preparation these days is fast, fresh and economical. Shortcuts and easy recipes are all the rage, as are new ways to reuse extra ingredients and reduce food waste. At the same time, it is more important than ever to eat foods that provide optimum nutrition and energy and enable us to accomplish our life goals. Read on to gain a better understanding of the nutritional benefits of some very basic and wonderful ingredients that can be used in a variety of delicious recipes.Fresh lemon juice is an astringent and an antiseptic which stimulates the liver and gall bladder, stirring up any inactive acids and latent toxic settlements that cannot be eliminated any other way. Lemons contain limonene, which is used to dissolve gallstones and is also an anticancer agent. Acidic to taste, lemons have a strong alkaline reaction on the body, provided that no sugar is added. They are an outstanding source of vitamin C.
Cucumbers are a diuretic and a wonderful laxative. They are alkaline and rich in minerals that neutralize blood acidosis. Cucumbers help dissolve uric acid accumulations such as kidney and bladder stones. They contain erepsin, an enzyme that helps digest proteins and is beneficial as a digestive aid. They also help destroy worms, particularly tapeworms.
Cilantro is an excellent aid for digestion and helps purify the blood and strengthen the heart. It is also useful for gas, indigestion, nausea and vomiting. Cilantro, when combined with chlorella, is excellent for detoxifying mercury, lead and other heavy metals out of the body.
Carrots have an abundant supply of vitamins, minerals and enzymes that help to slough off morbid wastes and rebuild healthy cells. They are one of the best foods for the liver and digestive track and assist in healthy kidney function. Carrots have been shown to be beneficial in preventing and treating cancer. They balance the endocrine and adrenal systems, depress blood cholesterol, and increase bulk elimination from the colon.
Tomatoes contain over 93 percent water and a great deal of citric acid, which has an alkaline reaction if digested when no starches or sugars are present. Raw tomatoes are especially effective in reducing liver inflammation due to hepatitis and cirrhosis. Never eat raw green tomatoes, as they contain a toxin known as solanine, and the acids in the green tomato are very detrimental to the body.
Red peppers contain a good dose of vitamins A, B and C. Vitamin A makes bodily tissues more resistant and promotes growth and the feeling of well-being. Vitamin B aids in food absorption and normalizes the brain and nervous system by increasing metabolic processes. The vitamin C in red peppers (up to six times as much as oranges) is a wonderful health promoter as it wards off acidosis.
The following two recipes use all of the same ingredients. In one recipe the vegetables are chopped, and in the other they are blended into an easy-to-digest smoothie or cold soup. One shopping list, two knock-out dishes.
Veggie Chopped Delight
4 tomatoes
2 carrots
1 red pepper
3 stalks celery
1 peeled cucumber
1/2 cup fresh cilantro
juice of 1 lemon
1 tsp. Himalayan salt
Water
Chop all of the vegetables and toss with the lemon juice and salt.
Veggie Smoothie
Blend all the ingredients together in the Vita-Mix or high speed blender and gradually add a little water to reach the desired thickness you like. With juicy vegetables you won’t need much water.
Brenda Cobb is founder of The Living Foods Institute and author of “The Living Foods Lifestyle®” and several other books on detoxification and healing naturally. The Institute teaches a Healthy Lifestyle Course in Atlanta and offers detoxification treatments to cleanse and heal the body. For more information, call 404-524-4488 or 800-844-9876 or visit www.livingfoodsinstitute. com.
