Archive for November, 2008

Three Bean & Quinoa Chili

Heat the oil in a large soup pot and sauté the garlic and onion for 3 minutes. Add the pepper and sauté another 2 minutes. Add all remaining ingredients, cover and bring to a boil. Reduce the flame to medium low and simmer 35 minutes, stirring occasionally. Adjust the seasoning by adding more chili powder and sea salt, if desired and simmer another 5 minutes. Serve hot with organic corn chips or crackers.

Pita Pocket with Hummus & Veggies

Puree all the hummus ingredients in a blender or food processor until creamy. Heat the pita pockets in a 350° oven for 5 minutes or until warm. Slice in half, open the pita pockets and fill with 2 to 3 tablespoons of hummus and equal amounts of tomato, cucumber and lettuce

Quick Pita Sandwich

Preheat oven to 350°. Heat pita pockets for 5 minutes. While the pita pockets are heating, place the curried rice and lentils in a skillet and heat up. Remove the pita, slice in half and place equal amounts of rice, lettuce, red radishes and cucumber in each pocket.

Reduce Your Risk - Esophageal Cancer

This article was syndicated from: Laurel on Health Food

Reduce Your Risk - Esophageal Cancer

Researchers from Kaiser Permanente Northern California published a new study in the American Journal of Gastroenterology. They found that eating a diet high in antioxidant-rich fruits and vegetables could significantly reduce your risk of getting cancer in your esophagus.

With over 900 participants in the study, the researchers measured intakes of vitamin C, vitamin E, and beta-carotene.  About one third of participants had a precursor to esophageal cancer (called Barrett’s esophagus), another third had gastroesophageal reflux disease (GERD) which causes the precursor, and the other third had neither condition.

The Kaiser researchers concluded that “antioxidant intake was inversely associated with the risk of developing Barrett’s oesophagus and that the effects appear to come mainly from dietary sources, rather than from supplemental sources.”

These findings provide more proof that fruits and vegetables are powerful disease fighters. Some produce with the highest antioxidant levels are berries (all kinds), apples, kale, spinach, and Brussels sprout.