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!

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?

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.

Kale

Kale Salad with Blueberry, Goji and Avocado

Kale is one of the most nutritionally dense superfoods and when eaten regularly helps give skin clarity and radiance. In fact, one cup of kale contains:

  • 2.5 grams of protein
  • 354 percent of your RDA for vitamin A (beta-carotene)
  • 89 percent of your RDA for vitamin C
  • 1328 percent of your RDA for vitamin K
  • 27 percent of your RDA for manganese

Kale Salad with Blueberry, Goji and Avocado

Serves 4

 Ingredients:

  • 2 small bunches of washed kale
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup dried goji berries (you can soak them if they’re very hard or dry)
  • 1/4 cup pumpkin seeds, soaked overnight, drained
  • 1 cup blueberries
  • 1 medium avocado, cubed
  • Sea Salt
  • White Pepper

Directions:

1.    Remove stems and center ribs from kale. Stack leaves and thinly slice crosswise into ribbons.

2. Drizzle with oil, and sprinkle lightly with sea salt and white pepper. Using hands, massage oil and salt into kale leaves. Let stand for 5 to 10 minutes.

3. Add Goji berries, pumpkin seeds and blueberries to salad, and toss to mix.

4. Divide between individual plates, top with avocado, and serve.

 

Preparation Tip:

Some find that Kale has somewhat of a fishy flavor. To minimize this stronger flavor, massage raw kale with olive oil and lemon juice for at least 10 minutes.

How do you like to enjoy Kale?

almonds

Dr. Perricone’s Recipe for Pie Crust

For those of you looking to lighten up traditional holiday fare, this recipe is for you! Instead of artery-hardening shortening and sugar, Dr. Perricone substitutes oats, almonds and brown rice flower. Almonds and almond flour are excellent to use in baking.

Ingredients:

  • 1 cup rolled oats
  • 10 almonds
  • 1 cup brown rice flour
  • 1/4 teaspoon salt
  • 2 tablespoons sesame oil
  • 2/3 cup ice water

Directions:

1. Preheat oven to 350 degrees.

2. Blend oats and almonds in dry blender to flour consistency.

3. Combine in a bowl with rice flour and salt; add oil and stir. Add water and mix to soft dough consistency.

4. Press mixture into lightly oiled and sprayed pie pan, pressing from center outward; crimp edges with fork or dampened fingertips.

5. Pre-bake for 10-15 minutes at 350 degrees and cool before adding pie filling.

What healthy desserts will you be making this year?

 

shiitake mushrooms

Roasted Garlic & Shiitake Soup

Immune boosting superstars shiitake mushroom and garlic come together to create a savory and rustic fall soup using ingredients from the anti-inflammatory kitchen.

Ingredients

  • 2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced
  • 6 oz of shiitake mushrooms (fresh)
  • 2 large yellow onion (about 24 ounces), trimmed, peeled, and cut into six-inch wedges
  • 4 fresh sage leaves
  • 1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
  • 1 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1/3 cup good quality dry sherry or white wine
  • 3 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1 teaspoon fresh lemon juice
  • snipped fresh chives, for garnish

Directions

  1. Preheat oven to 400. Toss whole garlic cloves, shiitakes, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
  2. Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
  3. Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until shiitakes are deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
  4. Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
  5. Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  6. Divide soup among 6 bowls, and garnish with roasted garlic, and chives.

 

Swiss Chard, a staple of the anti inflammatory diet.

Chicken Breasts with Wilted Leeks and Swiss Chard

Adapted from the Skin Clear Prescription, this recipe is packed with anti inflammatory super ingredients like swiss chard and leeks to promote clear, radiant skin. 

Pan-Seared Chicken Breasts

Ingredients:

  • 6 8-ounce chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sage
  • 1 teaspoon garam masala
  • Sea salt and freshly ground pepper

Directions:

1. Preheat oven to 375 degrees.

2. On a large platter, season chicken with 1 teaspoon olive oil, sage, garam masala, salt and pepper. Set aside for 30 minutes.

3. Heat 1 tablespoon olive oil in heave, ovenproof skillet over medium heat. Place chicken in skillet, skin side down. Cook until golden. Turn over.

4. Finish in oven. Bake 20- 25 minutes. Set aside and keep warm.

Wilted Leeks and Swiss Chard

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 3 packed cups chopped red Swiss Chard, washed, patted dry
  • 1 1/2 cups leeks, washed, patted dry, thinly sliced on diagonal, white part only
  • 1/4 cup thinly sliced shallots
  • 2 cloves garlic, peeled and slivered
  • 1/4 cup vegetable stock
  • juice of 1 lemon
  • 1 sprig majoram
  • sea salt and ground pepper
  • 1/4 cup heavy cream
  • 1 tablespoon parsley
  • 1 tablespoon chopped chives

Directions:

1. In saucepan, heat olive oil over moderate heat.

2. Add Swiss chard, leeks, shallots and garlic. Cook 3 minutes without browning, stirring constantly.

3. Add vegetable stock, lemon juice, marjoram, pinch of salt and pepper. Reduce liquid to a thick, syrupy consistency.

4. Add heavy cream and parsley. Raise heat to high. Cook approximately 1 minute. Sprinkle with chives. Season with salt and pepper.

For each serving, place wilted leek and swiss chard in center of plate. Top with chicken breast and garnish with leftover herbs.

What are your healthy chicken recipes?