Tag Archives: vegetarian

anti aging soups

Simple Summer Soup

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Minimal ingredients don’t necessarily mean minimal flavor. This light and simple recipe is wonderful served  chilled or warm—whatever you fancy at the moment. High in zinc, which promotes skin clarity, this pea soup is a low-calorie way to get key phytonutrients and works well as a starter for the anti inflammatory diet. 

Ingredients

Serves 4  

  • 2 cups water, or vegetable stock
  • 2 tsp vegetable bouillon, omit if using stock
  • 3 cups peas, frozen or fresh
  • 1 tabespoon extra virgin olive oil
  • salt and pepper to taste
  • crumbled goat cheese or feta cheese (optional)
  • 1 poached egg (optional)

Directions

1. In a medium-sized pot, heat liquid over medium-low heat. Pour in the peas and cook until just tender.

2. In a blender, or with an immersion blender, process peas and stock until smooth. When finished, stir in the extra virgin olive oil.

3. Taste it first, and decide if you want to season with salt and pepper.

4. Serve topped off with a crumbled cheese. This soup also goes well with a soft-poached egg which provides extra protein. Get your soup spoons out and enjoy!

What are your favorite summertime soups?

Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter.

 

anti aging frittata

Spring Greens Frittata

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A special thanks to Heather & Desiree of The Fresh Sheet for this Perricone-friendly recipe.

This frittata uses several staples from the anti-aging kitchen – it’s the ultimate quick dinner or brunch. Protein-rich and chock full of nutrient dense greens, this dish is energizing, cleansing and bound to put a spring in your step.

Serves 4

  • 1 + 1/2 tbsp extra virgin olive oil, divided
  • 1 leek, white and light green parts only, washed and trimmed
  • 1 large bunch of organic kale, washed and trimmed
  • 8 organic omega 3 eggs
  • Juice of one lemon

Side Salad

  • 1 large bunch of watercress, washed
  • 1 cup of thinly sliced radishes

Optional: ½ cup freshly grated Parmigiano Reggiano

  1. To wash leeks, remove green tops and trim end. Slice leek lengthwise and rinse through the layers thoroughly to remove any grit. Then slice into 1/4 inch thick half moons. Remove stems from kale, slice thinly and set aside. Cut kale leaves into one inch squares.
  1. Preheat broiler to high. In a small bowl, mix lemon juice and 1/2 tbsp olive oil with salt and pepper to taste and set aside.
  2. Heat a medium, oven-proof skillet over medium-high heat. Add 1 tbsp olive oil, leeks and kale stems. Sauté gently until leek is glossy and soft, about 3 minutes. Add kale leaves and sauté until they just begin to wilt, about 2-3 minutes.
  3. Meanwhile, beat eggs in a large bowl and season with salt and pepper. If using, stir in the grated Parmigiano Reggiano. When kale is wilted, add vegetable mixture to eggs, stir to combine and then return to skillet.
  4. Cook eggs until set through the bottom, about 5-7 minutes. Take off the heat and place under the broiler to finish; eggs should be completely set.

To serve, slice ¼ of the frittata and plate. Toss watercress and radishes in lemon and olive oil dressing and then serve frittata with a small handful of salad.

Enjoy in good health!

Heather McColl is a registered dietitian, chef and food stylist in Vancouver, Canada with a reputation for offering practical nutrition advice that focuses on the enjoyment of food. In her day to day work, Heather helps consumers cook and eat healthy meals through educational programming, media, and marketing. When she’s not in the kitchen creating delicious recipes, you’ll find Heather hiking the local mountains. You can follow Heather on Twitter.

Desiree Nielsen is a registered dietitian and nutrition operations manager for a small chain of organic and natural food stores in Vancouver, Canada. Passionate about plant-based diets for more vibrant health, Desiree believes that food should not only nourish your body but also feed the soul. When she isn’t chasing around after her toddler, Desiree is a sought-after speaker and blogger. You can also follow Desiree on Twitter