Holiday food doesn't have to be heavy to be delicious, try these healthy holiday recipes to see for yourself.
During the busy holiday season, do you have trouble remembering to swallow your vitamins regularly? Feel guilty about not incorporating all of the vegetables and other foods that experts recommend for optimum health into your diet? Are you of the opinion that French fries with ketchup count for two vegetable servings? Not to worry. You can still get all of the vitamins, antioxidants, minerals, and enzymes your body requires for good health during the holiday season—a time when many of us worry about all of the added sugar and fat we’re eating.
Scientists have found some of the most potent health-promoting chemicals in fresh fruits and vegetables, whole grains and beans, seeds and nuts, and fresh oils such as olive oil. Onions, garlic, mustard-family members (such as cabbage and broccoli), and all green leafy vegetables are veritable natural pharmacies with no side effects. Unless, of course, you overeat because you get carried away by all of the fantastic flavors and aromas!
The holiday recipes linked at the top of this article give you the gain of superlative and highly healthful nutrition without the pain of overly rich, heavy food. The ingredients used are full of potent healing compounds such as antioxidants, immune-activators, and special nutrients that help the body’s cells remain cancer-free, protect the cardiovascular system, and help keep us healthy into old age. Of additional benefit is the fact that these delicious healthy holiday recipes are not high in calories—a big issue during this stressful time of year, when holiday sweets are almost impossible to avoid. So why not celebrate this holiday season with family and friends by serving up healthy dishes with a big helping of nutrition?
New studies show that lutein, a carotenoid related to beta-carotene, has potent cancer-fighting effects and can help protect the eyes from macular degeneration and other ailments. Good sources of lutein include all green leafy vegetables (such as kale, collards, and spinach), romaine lettuce, and leeks.
Christopher Hobbs, L.Ac., A.H.G. is an herbalist and botanist with more than thirty years of experience with medicinal herbs. Beth Baugh has been integrating medicinal herbs into natural foods cuisine for more than twenty years.
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