Thursday, July 21, 2011

Benefits of Whole Plant-based Foods

Whole foods such as grains, beans, nuts, seeds, and land and sea vegetables contain:

Vitamin E
(and more)

The vast range of benefits include:

Healthy nervous system and metabolism function, lactation, fertility, red blood cell formation, health of organs, aid in fat synthesis, prevents birth defects, lowers cholesterol, inhibits tumor formation, aids digestion.....

Benefits of Vitamin C

Vitamin C:
  • assists in formation of connective tissue (keeps skin firm)
  • helps heal wounds and broken bones
  • aids in red blood cell formation
  • protects against capillary wall ruptures, bruising, and scurvy
Natural sources include:

cauliflower, broccoli, mustard greens, kale, parsley, and other leafy green vegetables, strawberries, oranges, cantaloupe, and other fresh, seasonal, fruits

Benefits of Vitamin E

On your plate:

almonds, leafy greens of a wide variety (like kale, watercress, choi sum, collards, mustards, spinach, etc.)


Helps protect and repair skin
Reduces redness and irritation

Benefits of Vitamin A

Vitamin A:
  • promotes the health of eyes and skin.
  • increases immunity to infections and reduces free radicals.
  • protects against tumors, especially lung.
  • improves skin texture and reduces age spots.
Natural sources include:

carrots, winter squash (kabocha, butternut, etc), rutabaga, other yellow-orange vegetables, broccoli, kale, and other dark green leafy vegetables, and nori.

Saturday, July 02, 2011

Berried Treasure

I always make a point to purchase Kula strawberries when I'm in the grocery store to support the production of local produce. Here's a great way to prepare them for dessert:

Balsamic Macerated Strawberries

2 pounds strawberries, sliced thin
1 T brown rice syrup, optional
2 tsp organic balsamic vinegar (best quality you can afford)
8 to 10 basil leaves, chopped

In a large bowl, place sliced strawberries, brown rice syrup, and balsamic vinegar. Let the strawberries marinate for about 30 minutes in their own juices until they begin to wilt but not get too mushy. Place in bowls and serve. Just before serving, chop the basil and scatter over the top of the strawberries.


  • Enjoy with Soya Whip (see previous post) by spooning on top or tossing the berries through.

  • Serve over your favorite all natural vanilla cake, or even over soy ice cream.

  • Substitute mint for basil.

Things I Love

Just wanted to share some of the things that I've been recently enjoying:

1. Homemade granola with organic oats, nuts, seeds, dried fruits, coconut, and maple syrup.
2. Raw kale salad with dino kale, carrots, cucumbers, red pepper, lemon juice, olive oil, organic tamari, and local tomatoes.
3. Alter Eco Dark Chocolate with Quinoa
4. Red wine
5. Summer fruits like blueberries, strawberries, and canteloupe.
6. Long walks and running in nature.
7. Going to the beach.
8. Family time.
9. Pot boiled brown rice instead of pressure cooked, for a change.
10. Connecting with macrobiotic enthusiasts on Kauai.
11. Surinam Cherry and Clove flavored Ono Pops popcicles.
12. Someone recently gifted me two containers of soy whipped cream (see photo above) which is so NOT MACRO yet so delicious all the same. This was so that I could make the most amazing vanilla custard. How do we get this on Oahu?