Mind Power…………….In Cabbage?
There has been bad news flowing around about type II diabetes for many, many years now. Not only that but also with insulin resistance and high levels of insulin in the blood may also cause memory problems and even Alzheimer’s disease in some cases. But it’s not all terrible. Improving insulin sensitivity also improves memory and may delay or ameliorate Alzheimer’s. Your diet really does affect your health.
If you are concerned about Alzheimer’s you can eat red cabbage. Red cabbage can reduce the build-up of the plaques in the brain found in Alzheimer’s. It’s linked to the polyphenols in the cabbage that help with the brain.
Red cabbage contains more polyphenols, antioxidants and vitamin C than the white variety. Also it is a great practice to get into by taking supplements as well. Taking CoQ¹° along with vitamin C supplements and your daily vitamin regimen it can also guard you against brain damage and even Alzheimers. Of course a diet rich in veggies and raw foods is the way to go in order to get the greatest amount of supplements anyone’s body needs.
**Think Will Smith was out of line with this Hitler comment? Maybe you misunderstood like some others. Over at Charlotte, NC blog here at 451 Press, Chuck Hinson explains what Will Smith said and what it really meant.**
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Earthly Eating Recipe-
Hearty Soup For The Soul
Serves: 6-8
1 medium butternut squash cut into 1-inch chunks
3 to 4 tbs. extra virgin olive oil
1/2 cup finely chopped onion
1 large carrot cut in 1-inch chunks
1/2 tsp. dried rosemary leaves
4 cups chicken stock or canned low-sodium broth, heated
1/4 cup coarsely chopped smoked almonds
1. Pour the oil into a large stock pot over medium high heat. Add the onion and stir until the onion is translucent, about 3-4 minutes.
2. Add the squash, carrots, and rosemary to the pot. Pour the chicken stock into a microwave-safe glass bowl and heat in the microwave till heated, about 5-7 minutes depending on microwave strength. Pour the heated broth into the pot with the veggies.
3. Cook until the vegetables are tender, 25-30 minutes. Check the vegtables with a fork or knife to test for tenderness.
4. When the veggies are done, place the veggies without the broth into a food processor. Use a slotted spoon to ensure not a lot of the broth stays in the pot.
5. Fill the food processor about half full each time to ensure that all the veggies get processed. When the veggies are pureed without any lumps, if they still seem lumpy or aren’t pureeing enough add some broth to the batch.
6. When the veggies are ready and are completely smooth, ladle the veggies puree back into the pot. Then into soup bowls. Sprinkle the top of the bowls with almonds and serve.
Happy Eating!
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