Archive for March, 2011

Luck ‘o the Nutrients

Saturday, March 12th, 2011

Since St. Patrick’s Day is soon approaching, I thought it only appropriate to dedicate this week’s post to the holiday. Even though I’m part Irish, I’m not a big fan of corned beef or potatoes. So, I decided to go with an all green food theme (mostly green, anyway).

I thought I would try a recipe I came across for edamame hummus since hummus, which is typically made from garbanzo beans, is one of my favorite dips. Edamame, which is really just boiled green soybeans, is a great food choice (especially for vegetarians) because of its high protein content. As a plant-based food, edamame is surprisingly high in iron, a mineral that is necessary for storing and using oxygen. Not only that, it is also high in fiber with eight times as much fiber as steamed zucchini. And who doesn’t love a food product that’s low in calories and fat? (more…)

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The Power of the Chinois: Anti-Inflammatory Ingredients

Saturday, March 5th, 2011

Whenever I go to Third Street Promenade in Santa Monica, I go straight to Wolfgang Puck Express to get his famous Chinois Chicken Salad, which he regularly serves at his Asian fusion restaurant, Chinois (also located in Santa Monica). Unlike the typical Chinese chicken salad, which has a sweet vinegar dressing, Wolfgang Puck’s dressing has a kick to it, which comes from the use of ground mustard. Not only does the ground mustard add a spicy twist to the salad, but it is also good for improving your metabolism by stimulating digestion. (more…)

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