yourhealthharmony

Nutrition for Body and Soul

VALUABLE, CONVENIENT, NUTRITIONAL SUPPORT FOR THE ELDERLY

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Dr. Monica Marcu is noted worldwide for her expertise on Moringa, as she has decades of experience in studying a variety of plants. Her study and research of Moringa is incorporated in her book Miracle Tree, a long-time favorite of Zija Independent Distributors. As a member of the Zija Product Advisory Council, she will be sharing her expertise and findings on Moringa. Below she explains how Moringa is valuable, convenient, and provides nutritional support to the elderly.

There are many metabolic and endocrine changes in our bodies when we grow old, and most health challenges associated with advanced age are linked to these changes. But being old (and wise!) does not mean one has to endure these challenges. Populations around the globe, who kept a natural, active way of life and wholesome, nutritious diet have proven that longevity and health can be achieved together. Actually, I believe it is very difficult to fall sick when one has all minerals, nutrients and vitamins necessary, in a good balance. But that is very rare; studies have shown that the majority of population, even in the developed world, lacks many essential nutrients.

The US Dietary Guidelines Advisory Committee has recently reported on underconsumed nutrients—most vitamins (C, A, B, D, E) and minerals such as calcium, magnesium and potassium, with 45%, 50% and 97%, respectively, of population not being at required levels! Therefore, supplementation with nutrients is of the essence. Even if their diet would be rich and diverse, most elderly do not eat enough (gum and mastication problems), and digest and absorb nutrients poorly (insufficient intestinal enzymes). The best solution is a nutrient rich, diverse, easily absorbable food. Very few plants qualify.

A plant-based diet is a must, this can provide a majority of necessary minerals, vitamins, as well as antiaging and antiinflamatory substances. Moringa is the best plant/ food/supplement that is wholesome, nutrient dense, amenable to cooking (fresh), preservation (dried), easy transportation (light), with a rather neutral flavor that can complement sweet (smoothies, juices) or diverse salty dishes. It can accommodate any taste. Can you think of anything better?

I like the convenience of moringa, especially dried leaves as well as the awesome seed oil. One plant does it all- food, cosmetic care, multivitamin supplement. The high content of vitamin C – important for collagen (protein vital for the tissue structure) and skin – assures moringa is excellent not only against wrinkles, but also for cartilage and gum maintenance. As a high source of calcium, magnesium and phosphor, moringa brings minerals for bone and teeth density maintenance. Old age is associated with bone demineralization, and this is also due to insufficient proteins, but moringa contains all essential building blocks (amino acids) of proteins, useful for any tissues. Moringa, if grown properly, contains most, if not all minerals necessary for strong bones. Potassium is badly needed in most of us, as we tend to over-eat sodium rich foods.

These two minerals should be in a good balance, rarely found in elderly. Potassium supports a well-working heart and general metabolic health. Every cell needs and benefits from a proper potassium – sodium balance for energy production and communication. As we age, our tissues have more difficulties maintaining the normal minerals-, acidity/alkalinity and water balances. Moringa provides rich amounts of potassium, way better than the famous bananas, as well as magnesium – which works in balance with calcium.

Vitamins E and A are insufficient in over 90% and, respectively 40% of people older than 50! Moringa has large amounts of these vitamins. Both are powerful antioxidants, but also vital for healing, immune support, eye, brain and muscle function. Together with numerous antioxidant compounds present in dietary plants, these vitamins can support healthy immune and anti-inflammatory reactions. Again, a diverse plant-based diet is paramount for healthy aging.

 

Take a look at the Moringa Oleifera Documentary at www.food4thoughtwellness.com

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Skillet Chicken and Root Vegetable Potpie

Sometimes you just have to have a Pot Pie!

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Ingredients (Substitute where needed!)

  • 2 tablespoons olive oil, divided
  • 3 (6-oz.) skinless, boneless chicken breasts (Organic Free-Range)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 cups unsalted chicken stock (such as Swanson), divided (I use Trader Joe’s Organic, Free-Range chicken stock)
  • 2.8 ounces all-purpose flour (about 1/2 cup) (substitute oat, coconut, etc.. flour)
  • 1 1/2 cups chopped yellow onion
  • 1 cup diagonally cut carrot
  • 2 teaspoons minced garlic
  • 4 cups coarsely chopped turnip greens or kale (about 3 oz.)
  • 1 pound turnips, peeled and cut into 3/4-in. cubes (about 3 cups)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 (14.1-oz.) pkg. refrigerated piecrust
  • 1 large egg white, lightly beaten
  • How to Make It

    1. Heat 1 tablespoon oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side. Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.

    2. Preheat oven to 425°F.

    3. Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk. Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat.

    4. Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white. Bake at 425°F for 20 minutes. Cool 10 minutes.

      I always use organic ingredients!

      Thank you Cooking Light for this recipe!

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BENEFITS OF A PLANT-BASED DIET & MORINGA’S PROTEINS

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BENEFITS OF A PLANT-BASED DIET & MORINGA’S PROTEINS

Dr. Monica Marcu is noted worldwide for her expertise on Moringa, as she has decades of experience in studying a variety of plants. Her study and research of Moringa is incorporated in her book Miracle Tree, a long-time favorite of Zija Independent Distributors. As a member of the Zija Product Advisory Council, she will be sharing her expertise and findings on Moringa. Below she shares information about the benefits of a plant-based diet and Moringa’s proteins:

More and more people in the Western world are embracing a vegetarian or even vegan diet. The medical science has proven in a number of studies and long-term research that a diet with less red meat is significantly healthier and may lead to less health problems. But you don’t have to be a “full time” vegetarian to understand the benefits of a plant-rich food, anybody can notice that by reducing the meat intake and upping the fruits, grains, nuts or veggies, one can feel better and have an improved health, obtain the desired weight loss. But the vegetarians, vegans, as well as all elderly have to pay attention and make sure they get enough proteins and their protein sources are complete.

A “complete protein” refers to the amino acids – the building blocks of proteins. There are twenty different amino acids that can form the proteins in our bodies, in all tissues. Nine of them are called “essential” since the body can’t produce them and have to be supplied by the food. In order to be a complete protein source, a food must contain all nine essential amino acids in roughly equal amounts. The truth is that this is not that easily found among most plants used in the diet today. Eggs and dairy are complete proteins – lucky for the vegetarians, but how about vegans?

Let’s remember that proteins are found in every cell and act as a fuel source for the body, are crucial for muscle growth and repair among others. Lentils, spirulina, nutritional yeast or brown rice are good sources of proteins, but there is an even better one – Moringa oleifera. Its leaves have the highest protein ratio of any plant described so far, while they are comparable in quality to that of soy (a protein-rich plant). Even more, moringa is grown naturally and not genetically modified, and also is not known to induce food allergies by comparison with soy. Moringa contains most of the twenty amino acids, including all nine of the essential ones. When compared to (cow) milk, for instance, which is a favored source of proteins, moringa leaf powder is shown to contain between 5 to 11 times more of each of the essential amino acids, truly remarkable. Tofu (a product of soy) contains all essential amino acids but in less amounts than moringa powder: four times less threonine and tryptophan, three times less leucine or methionine, two times less valine and so on. Moringa oleifera leaf powder is about 25% protein, unusually high for a plant, so one needs to take relatively small amounts of powder to obtain all essential amino acids. A baby needs about 1 g of protein per kg per day, so a baby under one year would need about 10 g proteins, which are found in 3 spoons of powder. To benefit from moringa leaf powder and its proteins add it to smoothies, soups, sauces, juices, and even bread and pastries. Enjoy!

www.food4thoughtwellness.com

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Said No-One Ever!!

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Get Off the Couch!!

I went to the cardiologist with my dad last week.  He has a 100% blockage that rerouted itself and an 80% blockage.  However, with medication (yes, medication…there are times you need it) making better choices with his diet, AND WALKING EVERYDAY.. she said this is what is keeping him moving!!  So PLEASE, get up, get out….and WALK!  Start by going around the block and build from there!!  Who knows…you may become addicted!  If you are in a cold area….go to the mall!  🙂

 

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Food 4 Thought!

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www.food4thoughtwellness.com

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Southern Cobb Salad with Roasted Sweet Onion Dressing

I don’t know about you guys….but sometimes I just need to have a good ole’ Cobb salad.  This one looks delish!!!  Make your own substitutions where needed!

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INGREDIENTS

DRESSING
  • 6 unpeeled garlic cloves
  • 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
  • 1 1/4 cups vegetable oil, plus more for brushing
  • 1/2 cup apple cider vinegar
  • 1/4 cup fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
SALAD
  • 10 lightly packed cups mixed lettuces (8 ounces)
  • Kosher salt
  • Freshly ground pepper
  • 2 cups shredded cooked chicken
  • 1 cup cooked fresh or thawed frozen corn kernels
  • 1 cup buckwheat or radish sprouts
  • 4 ounces blue cheese, crumbled (1 cup)
  • 1/2 cup crumbled cooked bacon
  • 1 Hass avocado, peeled and diced
  • 1 medium tomato, diced
  • 1/2 cup toasted pecans, chopped
  • 2 hard-cooked eggs, peeled and sliced lengthwise

HOW TO MAKE THIS RECIPE

  1. MAKE THE DRESSING Preheat the oven to 425°. Wrap the garlic cloves in foil and set on a rimmed baking sheet. Brush the onions with oil and arrange on the baking sheet. Bake for about 1 hour, until the onions and garlic are lightly charred and soft. Let cool. 
  2. MAKE THE DRESSING Peel the garlic and transfer the cloves to a blender. Add the onions, cider vinegar and lemon juice and puree until smooth. With the blender on, gradually add the 1 1/4 cups of vegetable oil until incorporated. Season the dressing with salt and pepper. 
  3. MAKE THE SALAD In a large bowl, toss the lettuces with 1/2 cup of the dressing and season with salt and pepper. Transfer to a serving bowl or platter. Arrange the remaining ingredients on top and serve, passing the remaining dressing at the table. 

MAKE AHEAD

The onion dressing can be refrigerated for up to 4 days.

Thank you Food and Wine for this recipe.  Check out their site for more yummy ideas!

Enjoy!

#Food4Thought

www.food4thoughtwellness.com

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Which Parking Lot are you Eating Out of?!

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Even the Birds Know!

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What DO YOU Look for on a Label?

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Give Your Body the Nutrition it Needs

The Body is amazing!  Given the right tools, it can heal itself in most cases!  The more and more info I see and read about Moringa Oleifera,  it is truly an amazing super-food!  It can actually help the body to heal itself in many ways.  Do something good for your body, eat plenty of dark, leafy greens…. make sure to hydrate!  Water is so important to your system. Also… get off the couch and get some exercise!  Even if it is just walking around your neighborhood.  And, add Moringa Oleifera to your daily routine…why wouldn’t you?!  Do your own research.  This is a great article on Moringa!!

For many centuries Moringa Oleifera was used in traditional medicine, such as the “Ayurveda”, as a treatment Arthritis and Gout. It was believed that Moringa Leaf Powder reduce inflammations and pain caused by these conditions.
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In 2008 the Faculty of Medicine Health Sciences of the Putra University in Malaysia, published a research aimed to test if Moringa poses any Antinociceptive and Anti-Inflammatory activities, the same activities achieved by the drugs used in modern medicine such as NSAID (non-steroidal anti-inflammatory drugs). The research found that the Moringa leaves posses substances that have antinociceptive and anti-inflammatory activitie; in fact they found that it has high quantities of these substances. This means that Moringa Oleifera use in Indian traditional medicine as a treatment for Arthritis and Gout.
 
The effects of the Moringa is suppressing the COX-2 enzyme. This enzyme is responsible for inflammation processes and pain. Usually the drugs used to suppress this enzyme are NSAID such as Voltaren, Nksin, Adoil, ARCOXIA, Kaspo etc. The side effects of these products include risk for stroke, kidney problems, blood vessels problems, stomach problems and the list goes on.
 
Elevated Blood Pressure
 
Blood pressure tends to rise with age. Following a healthy lifestyle helps some people delay or prevent this rise in blood pressure.  Click here to read more!
For info on why Zija’s Moringa Oleifera is the one to choose, contact me… www.food4thoughtwellness.com ….I can also save you 25% if that is something you are interested in.
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#NaturalHealthRevolution #drinklifein
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