anti inflammatory treat avocados

6 Tips for Making Guacamole Healthier

Dr. Perricone is a big fan of avocados as a form of healthy fat on the anti inflammatory diet to keep the skin and hair supple and shiny. In light of Cinco de Mayo, we thought we’d share some tips to make your home made guac the healthiest and tastiest yet.

1. Avocados can be one of the trickier foods to determine ripeness. Avoid both the rock hard and mushy. Ripe avocados should have the slightest bit of give when squeezed.

2. Acidity is crucial for providing depth of flavor and keeping the guacamole green rather than brown. Classic guacamole calls for lime, but feel free to experiment and include other citrus fruits, such as lemon.

3. Make it hot for some metabolism boosting benefits. Try minced jalapeno, Serrano, Habanero peppers depending on your preferred level of spiciness.

4.  Add garlic. Crush cloves first with the back of a butter knife to help release the active compounds.

5. Make it original. You can add diced grilled onions, pineapple, mango, shredded cheese etc.

6.  Add extra Cilantro for a detox boost. Cilantro is thought to help support the body’s natural cleansing processes.

7. Substitute sliced bell peppers and radishes for chips.

What are your healthy Cinco de Mayo cooking tips? 

Wasabi Salmon Burgers

Wasabi Salmon Burger

One of the most affordable ways to indulge in heart-healthy wild salmon is to go ‘canned’. It may be surprising, considering the cost of fresh wild salmon, but many of the canned varieties are in fact wild-sourced. Another perk of going for canned salmon? It transforms quickly into salmon burgers which are the perfect anti-inflammatory take- to-work meal (as well as mid-day Omega-3 boost). Our top pick for canned salmon is Vital Choice. Their Wild Red Alaskan Sockeye Salmon is delicious and under $6 for just over 6 oz.

Ingredients 

  • 2 tablespoons reduced-sodium soy sauce or coconut aminos
  • 1 1/2 teaspoons Wasabi powder
  • 1/2 teaspoon honey or raw agave syrup
  • 12 oz Wild Canned Salmon
  • 2 scallions, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons minced peeled fresh ginger
  • 1 teaspoon toasted sesame oil

Directions
1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.

2. Open and drain salmon. Transfer to a large bowl. Add scallions, egg, ginger and oil; mix well to combine.

3. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.

3. Coat a large skillet with 1 tablespoon of olive oil and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm, about 3 minutes.

4. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more.

Bon appétit!

anti aging super supplement Omega 3's

Different Types of Omega-3s

It’s no secret that regularly taking a high quality Omega-3 supplement is one of the best things you can do to positively impact your health.  Studies suggest regular consumption of Omega-3s may help lower the risk of heart disease, protect against depression, dementia, cancer, and arthritis—not to mention leave you with glowing skin and hair.

But did you know that there are multiple types of Omega-3’s? It’s true, and different sources confer different benefits:

  •  DHA and EPA, which are found in fish, have been the focus of most studies and seem to confer the greatest health benefits.
  •  Another form, known as ALA, is found in vegetable sources such as flaxseed, vegetable oils, walnuts and dark leafy greens (kale, spinach, chard etc).
  • Fish -derived Omega-3’s (EPA & DHA) are thought by some to be more efficiently absorbed because there is no conversion necessary, whereas ALA is converted into EPA and DHA.

What are your questions about Omega-3 supplements or foods? 

 

spring super foods

Spring Super Foods: Scallions

Scallions are part of the allium family of root vegetables such as onion, shallots and garlic. Scallions, technically speaking, are the green tops of the onion bulbs. Dr. Perricone considers the allium family a super food and recommends enjoying them frequently on the anti inflammatory diet.

Scallions are low in calories; 100 g of fresh leaves provide just 31 calories. Despite their low calorie count, they contain many noteworthy flavonoid antioxidants, plant fiber, minerals, and vitamins that have proven health benefits.

Members of the allium family contain quercitin, an antioxidant that acts like an antihistamine, which is extremely beneficial for allergy sufferers. Quercetin also lowers blood pressure and is thought to prevent heart disease.

Scallions are low in calories; 100 g of fresh leaves provide just 31 calories. Despite their low calorie count, they contain many noteworthy flavonoid antioxidants, plant fiber, minerals, and vitamins that have proven health benefits.

Spring onions contain healthy composition of vitamin-A (997 IU or 33% of RDA per 100 g) and other flavonoid phenolic antioxidants such as carotenes, zea-xanthin, and lutein. Together, they help the body protect from lung and oral cavity cancers.

Tips:

  • Add scallions to soups, salads, and omelets.
  • Scallions make an elegant and savory garnish.
  • Ensure that you wash scallions thoroughly as dirt can be easily trapped in the thin tubes.
  • Opt for organic scallions as pesticides can cling to the thin leaves.

How do you like to enjoy scallions? 

 

artichokes

Spring Super Foods: Artichokes

Artichokes are tasty detoxifying morsels that come into season in spring- just in time to help us shed some winter weight! Here are 5 reasons to add them to your plate daily:

  • A medium size artichoke contains 64 calories, making them an ideal low-cal salad topper. Drizzle cooked artichokes with lemon and olive oil for more antioxidants and collagen-boosting Vitamin C.
  • An artichoke has 14 g of carbohydrates, including 10 g of dietary fiber, a full 41 percent of the daily fiber recommendation. This means they’ll keep you fuller, longer than other lower fiber vegetables.
  • There’s even a bit of protein (3 grams and 0.4 g of fat, which includes 45.6 mg of omega-3 fatty acids and 126 mg of omega-6 fatty acids).
  • They contain a compound called cynarin, which is said to stimulate taste bud receptors and has been found to make bland food tastier.
  • Artichokes are also used in ancient medicines to aid in digestion. With high levels of inulin, a pre-biotic that promotes the growth of beneficial bacteria in your gut, artichokes are an ideal food to help keep the belly flat.

What are your favorite spring superfoods?

Greek Yogurt

Healthy Green Goddess Dressing

We’ve updated the Green Goddess dressing recipe with Greek Yogurt, transforming this calorie laden classic into an ideal addition to any anti-inflammatory meal. With DMAE-rich anchovies, fresh herbs, protein-packed Greek yogurt, and all those essential fatty acids from the avocado and olive oil, this may be the healthiest dressing yet.

Ingredients

  • 1 cup chopped avocado (about 1 avocado)
  • 3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste
  • 2 garlic cloves, minced
  • 2 scallions, chopped
  • 1/4 cup fresh basil, chopped
  • 1 tablespoons chopped fresh parsley
  • 1 tablespoon minced fresh tarragon leaves
  • 1/4 cup Greek yogurt
  • 1/4 cup white wine vinegar
  • 1-1/2 tablespoons lemon juice
  • Extra-virgin olive oil (for making dressing)

 

Directions

  1. Combine the avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in a food processor or finely dice them.
  2. Add the Greek yogurt, white wine vinegar, and lemon juice. Process until smooth. Serve with crudités as a dip or over steamed green vegetables.
  3. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.

Makes 1-1/2 cups.

What are your favorite Greek Yogurt recipes? 

Dark Chocolate

A Chocolate Hybrid

Dr. Perricone is a big believer in the health benefits of dark chocolate as part of the anti-inflammatory lifestyle. Thanks to cocoa’s high flavanoid and antioxidant count, he recommends a 1 oz serving size of dark chocolate (at least 70% cocoa). But even as a “healthy” treat, chocolate is still high in fat and overall calorie count.

Could there be a healthier way to enjoy chocolate? This week, at the American Chemical Society’s annual meeting, a team of Scientists from the University of Warwick in the U.K announced that they’ve developed a technology that enables chocolate to be “infused” with fruit juice (it also works with diet drinks, vitamin waters and even liquor) to reduce fat levels by 50%. This method, known as  “Pickering Emulsion”, reduces fat levels by adding liquid filler “micro-bubbles” to the chocolate, giving it a decadent and rich texture.

This new fruit juice-chocolate hybrid is said to take on a hint of it’s original juice flavor, but that seems like a small price to pay, provided the sugar content isn’t astronomical. It seems that it could be a nutritional win if they used a good-quality chocolate such as Neuhaus (which Dr. Perricone loves) that’s 70% or more cooca, and a low sugar liquid, such as unsweetened coconut water, aloe water, almond milk etc.

However, it seems prudent to be skeptical of information that comes from an American Chemical Society meeting. What do you think? Are you excited for a lower fat treat or is chocolate the next Franken-food?  

Vitamin C

Vitamin C Ester Serum

The new Vitamin C Ester Serum is here!

Snapshot: A brightening day serum to target the key parts of the body that catch the most rays–face, eyes and lips– to deliver an instant boost of radiance and a glowing complexion (think: this is the undo-er of all that time spent in the sun with just baby oil and no SPF) .

Made with: Ultra potent Vitamin C Ester, Ferulic Acid, Rosemary & Jojoba oil. With almost spa-like scent, you wouldn’t expect such fast results. This serum addresses uneven dark areas, improves clarity and reduces the appearance of wrinkles.

How Long for Results: In just 7 days, texture is softened, tone is improved and skin takes on a luminous glow. Benefits are visible within 7 days and cumulative over time. Based on an independent consumer-use study:

- 82% agreed that their skin appeared brighter and more radiant.
- 86% agreed the clarity of their skin had improved.
- 80% agreed the look of fine lines around their eyes was minimized.

Vitamin C Ester vs. Vitamin C: Vitamin C Ester is a highly differentiated fat-soluble form of Vitamin C Ester for brightness and smoothness.

 

 

Dr. Nicholas Perricone

Diet Advice from the Doctor

It’s a well known fact that Dr. Perricone believes the fight against the visible signs of aging and systemic diseases begins at the grocery store- but what’s in his medicine cabinet? Today, we dig into the man behind the amber bottles and reveal his must-have skincare products, supplements, health foods and favorite ways to stay in shape.  

Buy Wild

People are always curious as to which skincare products I am using or what makes up my current diet. I wouldn’t be known as “The Salmon Doctor” if I didn’t start with diet first! Hands down, my biggest beauty secret and number 1 superfood is wild Alaskan salmon. The health and beauty benefits alone are incredible. Do make sure you’re buying wild versus farmed salmon as the nutritional profile is different. If you eat red meat, do look for 100 percent grass-fed beef, which is up to three times leaner than grain-fed beef and can have about 15 fewer calories per ounce than meat from a grain-fed cow.

Get Ancient

I’m a huge fan of all of the cruciferous vegetables; especially Watercress which is the most underrated and  one of my favorites because it possesses a storehouse of nutrients that have been used as a tonic since ancient times to cleanse the blood and liver of toxins and promote an overall feeling of good health. It’s great in salads or in soup.

I prefer Greek yogurt versus regular yogurt. . The origin of fermented foods and cultured milk products goes so far back that it’s rumored to predate recorded history. This is perfectly in keeping with my philosophy that the most ancient foods have survived for a reason—they continue to be instrumental to the survival of our species.

In Defense of the Yolk

I do eat both egg whites and the yolk. As a general rule, I use a ratio of two egg whites to one yolk. I like them scrambled with a ¼ teaspoon of turmeric, hard boiled, or as omelets. I buy organic eggs, from cage-free, free-range chickens, which I recommend.

I also love cinnamon. Its actives trick the cell into mounting its own defense against aging! Just 1/4 teaspoon per day is enough. Other favorites are turmeric, walnuts, extra virgin coconut oil, extra virgin olive oil, and green tea. My guilty pleasure is Neuhaus chocolate, I could be their spokesperson!

 

Supplements for all

Luckily, nutritional supplements have come a long way from the minimal, “one-a-day” multivitamins. Now we have highly targeted antioxidants, amino acids, vitamins, and minerals that can do everything from sharpening our brain power, repairing cells, and burning fat to increasing muscle tone, restoring memory, and heightening libido. I recommend that everyone take alpha lipoic acid—because it’s difficult to get adequate amounts from the foods we eat- and fish oil capsules for their myriad health benefits. I’ve also been taking branch chain amino acids washed down with a delicious homemade juice; my go-to recipe is as follows: kale, beets, carrots, cucumber, apple, ginger and celery.

 

istock_salad

Avocado and Watercress Salad

Watercress is one of the planet’s healthiest greens. With each peppery bite, you’ll reap detoxing and skin clarifying benefits. Dr. Perricone recommends adding watercress to the base of soups and using it in salads.

Ingredients:

  • 1/4 cup rice vinegar (not seasoned)
  • 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
  • 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
  • 4 teaspoons soy sauce
  • 3 tablespoons extra virgin olive oil
  • 6 cups watercress (thin stems and leaves only; from 1 large bunch)
  • 1 firm-ripe avocado

Preparation:

1.Stir together vinegar, onion, apple, soy sauce, until well blended, then stir in oil.

2. Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

Recipe notes:

Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.

Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.