A ClearMind Breakfast Of Champions

Julie Freeman Articles, Julie's corner 0 Comments

What a collection of eclectic foods with a variety of tastes to please the palate!  As I wandered the market yesterday different veggies and condiments caught my eye to blend together and this morning a new creation was born.

Sprouted Hoummous and Olives

Having never tasted sprouted hoummous before, I decided to give it a try and it is just delicious.  Knowing that the sprouting process increases protein and antioxidant quality is a plus, but the texture is also delightful.  There is a graininess to it that is quite pleasing.  I topped the few tablespoons of hoummous with olives, known for MUFAs (monounsaturated fats that lower cholesterol), but they also contain tyrosol phenolic compounds such as oleuropein and oleocanthal. Oleocanthal, oleuropein, and its derivative hydroxytyrosol are nature’s most powerful antioxidants. Together with vitamin-E and carotenoids, they play a vital role fighting against cancer, inflammation, coronary artery disease, degenerative nerve diseases, and diabetes.  Remember that reducing inflammation will support brain function by reducing brain fog.

Cauliflower, Sunchokes, Turmeric and Scallions

The cauliflower and sunchokes were roasted with turmeric, scallion and a small amount of macadamia oil.  These were roasted at 400 degrees for about 15 minutes.

Cauliflower is one of the familiar winter season vegetables. These beautiful flower heads are brimming with essential nutrients and they maintain numerous health benefiting phytonutrients such as vitamins, indole-3-carbinol, and sulforaphane that help prevent overweight, diabetes and offer protection from prostate, ovarian, and cervical cancers.

Turmeric belongs to the ginger family of root herbs, of the genus; Curcuma. Scientific name: Curcuma longa. Its rhizomes, as well as leaves, have long been used in traditional Indian and Chinese medicines for their demonstrated anti-inflammatory (painkiller), antioxidant, and anti-cancer properties.

Sunchokes are rich in fiber, especially oligo-fructose inulin, which is a soluble non-starch polysaccharide. Inulin should not be confused for insulin, which is a hormone. The root provides 1.6 mg or 4% of fiber. Inulin is a zero calorie saccharine and inert carbohydrate which does not undergo metabolism inside the human body, and thereby; make this tuber an ideal sweetener for diabetics and dietetics.  This fiber also helps to regulate blood sugar, thus preserving the pancreas and brain from oxidative stress.

Scallions being part of the onion family, are rich in allicin, a potent anti-fungal and anti-bacterial chemical.  They add a delightful flavor to any oven roasted vegetable dish.

Protein and Long-Term Energy

Sprinkled throughout were organic, diced chicken links for protein and long-term energy, pecans for some additional crunch and good quality fat and a few Japanese yam cubes for boosting the starchy carbs, providing energy, fiber and fullness.

What a delightful way to start the day – or it could really be any meal of the day!

 

 

 

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