WHAT IS SULFORAPHANE?

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When it comes to eating greens, the darker the better.  Of course you should always be eating a variety of fruits and vegetables to keep that dinner plate looking colorful, but research has shown that when it comes to eating those leafy ones, eating darker makes for richer tastes and greater nutrient absorption. If you have not already been adding darker greens to your plate, you will want to in the future—they exhibit a highly nutritious enzyme called sulforaphane.

Our everyday vegetables have very unique qualities. When you chew them up, they naturally release sulforaphane, which does wonders for the body.  Research has shown that in raw foods like broccoli, brussel sprouts and cabbage, the naturally occurring compounds and enzymes released may exhibit anti-cancer, anti-diabetic, and anti-microbial properties. Not only are these great greens protecting your inner body but they work miracles for your skin too.  When applied topically, the sulfurophane in the vegetables may protect your skin from the sun’s harmful UV rays and even skin cancer.

It is always important to think one step ahead, and in the case of your health you should probably be thinking a few steps ahead.  Staying up to date on the latest research about the natural qualities of your favorite foods can do you a world of good.  A great many studies have been performed on sulfuraphane, and it is undoubtedly an enzyme you want to consume on a daily basis!

 

References:

http://en.wikipedia.org/wiki/Sulforaphane

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COCONUT MILK FOR A HEALTHY GUT

wineandfoodtravel.com

Coconut water has a good reputation for its high mineral and potassium content, but coconuts have a lot more than just water to offer. The milk squeezed from the flesh of this tropical fruit can provide a great deal of relief for both internal and external ailments. Particularly, coconut milk does a great deal of good for the gut, as it can help kill the bugs or “bad bacteria” and diminish the overgrowth of microbes in the body.

The biggest way that coconut milk contributes to the body is through lauric acid. There is more lauric acid in coconut oil, but there is about three and a half grams per two ounces in good coconut milk, according to NaturalNews.com. Lauric acid is a fatty acid that when converted into monolaurin in the body, acts as an antiviral, antimicrobial agent. It disrupts the formation of fungus and bacteria in infections like ringworm, athlete’s foot, candida albicans and other parasites that live in our bodies. Additionally, it keeps the skin looking healthy, bones strong, blood sugar levels stable, and aids the immune system in warding off illness because it is rich in vitamin C. Generally, it is the best non-toxic solution to ward off viruses and fungal infections.

You can pick up coconut milk at your local health food store or Whole Foods, and feel confident that you are actively decreasing your chances of heart disease, premature aging, tooth decay, and thyroid issues among many others. Also, it is 100% dairy-free, which means it is a good substitute for those that suffer from lactose intolerance. While the calorie count is not very impressive, you are much better off choosing coconut milk as your beverage of choice over a sugary soda or tea!

References:

http://www.coconutresearchcenter.org/

http://www.naturalnews.com/026819_lauric_acid_coconut_oil.html

 

 

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Sweeten Up Your Dishes with Thai Basil

glamour.com

Basil is one of the more commonly known herbs today, and most people are familiar with its culinary uses. While basil has been symbolic of many things across a broad range of cultures, and is said to contain cancer-fighting properties, nothing tops the sweet taste of Thai basil in my book.

Indigenous to Southeast Asia, Thai basil has a unique set of traits that sets it apart from other types of basil. Some basil, like Italian basil, loses its flavor under high temperatures, and has to be added to a dish at the very last moment. Thai basil on the other hand, has a much sweeter taste, with a notable licorice flavor that remains stable even under high cooking temperatures. It has small, green leaves that are more narrow than round, with purple stems and a mauve-colored flower on top. Both the leaves and flowers are edible, and is often referred to as “anise” or “licorice” basil because of its distinct taste. It is mostly used by Vietnamese and Laotians in Thai cuisines, but it can be found in the herbs section of many specialty grocery stores in the United States.

I find that Thai basil really adds taste and fragrance to the foods you cook it with. Once you’ve rinsed it and cleaned it really well, it tastes great in any dish of your choosing. You can chop it up, saute it in your veggies, and even eat a whole leaf! Personally, one of my favorite things to eat it with is chicken soup. It’s a great way to naturally enhance the flavor!

 

http://www.thaifoodandtravel.com/ingredients/basil.html

http://en.wikipedia.org/wiki/Thai_basil

 

 

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HOMEMADE KALE CHIPS: THE PERFECT HEALTHY SNACK!

Native to the cabbage family, kale has a good reputation for being highly nutritious. This dark, leafy green has more antioxidants and more nutrients than you might expect, with a wonderfully earthy, natural flavor. As a health food it trumps all others because it contains forty-five antioxidants, has anti-inflammatory properties, and is recognized as an anti-cancer agent for its output of glucosinolates in the body, which work to eliminate carcinogens.

While kale salads are usually the best way to consume kale on a day-to-day basis, there are some great recipes out there that you can have fun with. One of my favorite kale recipes is kale chips. They’re easy to make, and fun to eat. You will find that they are so tasty and crunchy, even your kids will enjoy them!

As far as ingredients are concerned, you will only need three: one kale bunch, organic olive oil, and sea salt. Sometimes for a spicier flavor, I like to add a little bit of garlic powder and crushed red pepper in too! The first thing you do is preheat your oven to 350 degrees. Next, tear rinsed, chip-size pieces of kale from the bunch, and place them on a cooking sheet over parchment paper, leaving enough space between each. Over the top of each piece, lightly drizzle some organic olive oil and sea salt. Throw them in the oven for 10-15 minutes, or until the edges are a little brown.

This is a great healthy snack to have on hand for those long days at the office, or after an intense workout. Especially if you are having one of those afternoon potato chip cravings!

 

References:

http://allrecipes.com/Recipe/baked-kale-chips/Detail.aspx

 

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AMARANTH: THE GRAIN THAT TRUMPS THE REST

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We all know whole grains are healthy, but which one is most beneficial to our body? Of all the popular grains out there like brown rice and oats, a high-protein, high-fiber grain called amaranth trumps all the rest. Packed with fiber, protein, and an essential amino acid called lysine, amaranth is a light brown grain about the size of a poppy seed that can be added to pancakes, bread, soups or salads to give a good boost to the nutritional content in your meals.

The story behind amaranth dates back 8,000 or so years when the Aztecs consumed the grain as a means of garnering great strength. The Aztecs believed the grain had “magical” qualities and was often used in rituals involving honey and human blood. Upon the arrival of the conquistadors however, the grain was banned and largely forgotten. Today, amaranth is grown in Mexico and the United States, its resurgence fueled by its unique nutritional properties. A quarter cup of amaranth alone provides sixty percent of the recommended allowance of iron, and as mentioned before, it contains an extraordinarily high amount of lysine, which many other grains lack.

A great brand of amaranth can be found at your local Whole Foods called Aires de Campo. I love it because it is tiny enough to mix with brown rice or quinoa and enhances the nutritional value of your meal. Also, for those of you with gluten allergies, you will be thrilled to know that amaranth has absolutely gluten-free!

References:

http://www.aaoobfoods.com/graininfo.htm

http://www.amazon.com/Bobs-Red-Mill-Amaranth-24-Ounce/dp/tags-on-product/B000V1O40U

 

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NANBANKAN: THE BEST YAKITORI RESTAURANT IN TOWN!

There are more than handful of good Japanese barbecue places in Los Angeles, but you simply can not beat Nanbankan. Located in West Los Angeles, Nonbankan’s specialty is yakitori, which in layman terms means “meat on a stick.” Their skewered meats are authentic and delicious, grilled at a bar where you can actually reserve a few seats and watch the chefs at barbecue whileyou eat!

The best thing about Nanbankan for me is that everything is barbecued and grilled fresh, from their meat to their veggies, and not loaded with fat. Like sushi, yakitori at Nanbankan is served a la carte because the portion sizes are small. They serve all different types of delicious vegetables from the grill, like squash, baby zucchini, and corn, as well as chicken garnished with shiso leaf served without sauce or salt. There are also combination plates too, that come with rice, soup, tea, and ice cream for dessert. Even if you are not a fan of traditional yakitori, there is something at Nanbankan for everyone to enjoy.

My only suggestion to you if you decide to visit Nanbankan in the near future would be that you  make a reservation in advance, especially if you want to sit at the yakitori bar. The place gets packed even during the week! Also, the front of the restaurant is a little hard to see from the street, which can deter many people from visiting, but the inside is a far cry from the somewhat sheltered exterior. Once you step inside it is elegant, cozy, and warm, and the staff greets you like an old friend. It is a true Los Angeles gem!

 

References:
http://www.yelp.com/biz/nanbankan-los-angeles

 

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The Umami Burger: A Burger like No Other!

There are plenty of great burger joints in Los Angeles, but not many can boast a fifth taste. What does a “fifth taste” mean? We taste food with four tastes: sour, sweet, salty, and bitter. This fun little burger joint boasts a fifth taste all its own: Umami.

Umami is a word derived from Japan. Essentially it describes the taste produced by naturally occuring amino acids called glutamic acid, inosinate and guanylate. These amino acids are present in many meat, fish, and vegetables, and impart a subtle taste best noticed when blended with different flavors to make an all around savory eating experience. It is the unique recipe of the Umami burger in particular that makes it so tasty, and it is healthy!

Usually when I stop in for a bite I order The Greenbird burger, protein style (no bun) with no cheese. If you are in the mood to splurge a little, that is the best way to go. It comes with Shelton Farms turkey, crushed avocado, green cheese, butter lettuce, and sprouts.  Umami Burger also has a delicious Kimchi steak salad if you are not big on burgers, and sweet potato fries cooked to perfection. Also, if you are in the mood to have a drink, they have a yeast and sulfite-free blueberry sparkling saki, which pairs perfectly with the Greenbird!

On top of it all, Umami Burger grinds all their own meat and processes their own cheese in house, which is rare for a Los Angeles burger joint!

 

Umami Burger (in Fred Segal)

500 Broadway

Santa Monica, CA 90401

310.451.1300

 

References:

http://umamiburger.com

 

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Kimchi For Life!

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Cheeseburgers and French fries might seem like the staple of the American diet, but in Korea where I am from, it is a popular fermented cabbage dish called Kimchi. Usually served as a side dish but also often integrated with entrees, Kimchi has been served in Korean cultures for centuries. Its consumption dates back anywhere from 2600 to 3000 years ago, and unlike the staple foods of other cultures, Kimchi is loaded with probiotics. It was even thought to prevent the spread of Avian Bird Flu back in 2003!

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The Sensitive Baker for the Sensitive Stomach

If you have a sensitive stomach and have alternative food needs, I have the perfect sensitive solution—the Sensitive Baker. I am a strong proponent of gluten-free and dairy-free foods, but life changing meal plans can be difficult. Most people who learn late in life that they are gluten-intolerant feel as though they have hit rock bottom when it comes to finding grain alternatives and something delicious to eat. Parents with dairy and gluten sensitive children are overwhelmed trying to find the right foods for them.  Luckily, a small bakery in Culver City exists to satisfy the taste buds of a dairy/gluten intolerant or Celiac-sufferer.

For the last few years, the Sensitive Baker has been dishing out gluten-free casein-free bread, pastries and sweets to the hungry but health conscious denizens of Culver City. Not only are they a 100% gluten, shellfish, and peanut-free facility, their pastries are made with dairy-free ingredients and without added eggs or soy.  Aside from potential allergens such as almonds, walnuts, sesame seeds, and soy lecithin (in dark chocolate) that may crop up in their recipes, it is the ideal spot to enjoy a healthy dessert.

Items on the Sensitive Baker menu include healthy rice loaf, delicious bagettes and sandwich rolls- perfect for your children’s lunch menu, gluten-free hamburger and hot dog buns for the weekend BBQ, vegan pizza crust, tasty quinoa-cranberry and pumpkin cookies, and even bake at home cinnamon rolls and vegan gingerbread cookie dough. If your mouth is not watering yet, I do not know what will do the trick!

Amidst all the delectable treats and slow rising bread, they also offer friendly service and standard or vegan cakes or pies for holidays, birthdays, or other events if scheduled in advance. If you are ever in Culver City, I would highly recommend stopping in for a quick bite. No matter what your diet dictates, there is a little something for everyone in this bakery—sensitive or not!

 

References:

続けられることも一つのポイント！ネット通販での育毛剤の選び方

 

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Enjoy Organic Coffee and Tea at Urth Caffe

Coffee is not for everyone, but for those that need it to kick start their day, there are more places to explore than your average Starbucks or Coffee Bean. Coffee bean production in general is notorious for having loads of pesticides, so if you have an interest in going the pesticide-free route with your morning cup of Joe and still want the taste of a hearty, flavorful brew, you should definitely take a pit stop at a great little organic coffeehouse called Urth Caffé.

Urth Caffé is the first exclusively organic coffee company. Since 1989, they have been serving coffee made using certified organic coffee beans that are absolutely free of chemicals and organically grown to produce a rich flavor and aroma that cannot be beat. My favorite is their dairy-free decaf latte!

Because the coffee industry uses a fair amount of heavy chemicals to deliver great taste from the coffee bean tree to our cups, Urth Caffé ensures their method of coffee production involves completely organic processes. In fact, they’re rigorous standards of production, roasting, and distribution have bolstered them to a fairly prominent position within the organic community.

Urth Caffé requires all source farms they purchase beans from, be grown using environmentally friendly and sustainable practices. Also, their coffee beans are shade-grown, meaning they come from trees that flourish under rainforest trees in their natural habitat, as opposed to sun-resistant coffee tree hybrids that have been developed by the coffee industry for mass production.

An added perk is you do not even have to be a fan of coffee to enjoy your visit. They also offer a great selection of fine, hand picked teas for the average tea lover, and delicious menu of soups, salads and entrees!

Urth Caffe

2327 Main Street

Santa Monica, CA 90405

(310)314-7040

 

References:
http://www.urthcaffe.com

 

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