Have you ever given a thought to “power foods”?  It is very fascinating and very yummy! 

And the benefits to paying attention to these foods could greatly improve your health.  Power foods do more than satisfy the stomach. While the flavors and textures are enjoyable, these foods boast the added benefits of fighting cancer, heart disease, and osteoporosis — and they keep you in optimum health for decades to come.  I did a little research on some of them and included some yummy recipes to help get you started on incorporating these into your menu planning.   There are more out there, these are just some. So…go crazy, have fun, and power up!

Strawberries:

Strawberries rival citrus fruits for vitamin C content, and they’re packed with antioxidants, too.

Spring Salad w/ Strawberries and Creamy Orange-Avocado Dressing:

3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
3 ounces spring greens or mesclun mix
1 cup sliced fresh strawberries
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler

Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.

Avocados:

Compared to most fruits, avocados have higher concentrations of many B vitamins, as well as beta-carotene, magnesium, and vitamins E and K. These nutrients support and sustain your overall health, not to mention your energy, metabolic functioning, and bones.

Kickin It Up Guacamole:

2 large ripe avocados

1 garlic clove, minced

juice of 1/2 lime

small bunch of cilanto, finely chopped

salt and pepper to taste

mash the avocados in a bowl, add the remaning  ingrediants

Papyas:

Ripe papayas contain nearly a three-day supply of vitamin C and a significant amount of vitamins E and A
Artichokes:

An elegant member of the aster family, the artichoke is low in calories, a good source of vitamins and minerals, and replete with nutrients that ease digestion and lower cholesterol, among other wellness rewards

Peppers:

Red peppers supply abundant amounts of beta-carotene, which your body converts to vitamin A — a nutrient crucial for night vision.

Cherries:

Cherries offer a hearty helping of anthocyanins, the antioxidant responsible for their rich, reddish-purple color. Believed to ease inflammation and prevent chronic illnesses, anthocyanins also block the same enzymes targeted by aspirin.

Apricots:

This fragile, peachlike stone fruit contains its fair share of minerals, most notably potassium. An electrolyte, potassium helps regulate blood pressure, maintains muscle function, and converts blood sugar into glycogen, a type of energy that the body stores and uses when needed.

Asparagus:

These tasty spears help fight cardiovascular disease, strengthen bones.

See first recipe

Tomatoes:

Tomatoes have an abundance of lycopene  – a phytochemical that has the ability to counter oxidative stress and is thought to be largely responsible for its role in fighting cancer and heart disease.

Fresh Tomato and Corn Salad:

4-5 large, ripe tomatos, cut into chunks

1 c fresh cooked corn, removed from cob

mix together in bowl, drizzle with olive oil and salt and pepper to taste

Dark Chocolate:

Dark chocolate contains a high concentration of stearic acid (a saturated fatty acid with a neutral effect on cholesterol), essential minerals including magnesium, copper, potassium, manganese, and most significant, flavonoids.

Kiwi:

This oblong treat delivers a whopping dose of vitamin C — more per serving than an orange

Kiwi Summer Roll:

1 1/2 ounces thin rice noodles

1/4 cup fresh mint leaves

4 tablespoons honey

1 tablespoon fresh lime juice

1/8 teaspoon Aleppo chili powder

8 round rice-paper wrappers (8-inch)

4 kiwifruit peeled, sliced in half lengthwise, then thinly sliced crosswise

1/3 cup peanuts, coarsely chopped

Cook noodles according to package directions. Drain and rinse under cool water; pat dry with paper towels. In a medium bowl, toss noodles with mint and 1 tablespoon honey.

For the dipping sauce, whisk together remaining 3 tablespoons honey, lime juice, chili powder, and 1 tablespoon water in a small bowl. Set aside.

For each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Lift out and transfer to work surface. Lay 1/8 of sliced kiwi, 1/8 of noodles, and 1/8 of peanuts at one end of wrapper. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Repeat with remaining rice-paper wrappers. Halve rolls. Serve with dipping sauce. 
 

 

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