Tuesday, June 26, 2012

Cucumber, Celery, Lime Juice with Mint

This is one of my favorite cooling and detoxifying concoctions. A simple green juice with a light, cooling taste. For best detoxifying effect use organic ingredients.

  • 2 large cucumbers
  • 1 bunch of celery
  • 1 bunch of mint
  • 1-2 limes

    • Clean and wash the ingredients.
    • Cut the cucumber lengthwise. 
    • Cut the celery stalks in half.
    • Peel the lime.
    • Throw all the ingredients into a juicer. Process. Ready!
    • The more mint you add the fresher the taste. 

    Enjoy in good company!

    In radiant health - passionately raw - Dominique


    Friday, June 15, 2012

    Watermelon Salad with Mint and Feta Cheese

    Here is another wonderful summer recipe. Light, cooling and refreshing at the same time. Feta cheese gives this salad a very particular taste, but if you are vegan simply remove this item from the ingredients list. Some people remove the seeds from the water melon. I don't. They add an extra crunch to the salad and are a wonderful source of amino acids (especially L-Arginine), minerals and B vitamins.

    • watermelon, cut into 1 inch cubes
    • 1/2 red onion, chopped
    • juice of 2 limes
    • 1/2 cup of fresh mint leaves, thinly cut
    • 1/2 cup feta cheese, crumbled
    • 1 Tbsp virgin olive oil
    • 1/2 tsp dried, hot pepper flakes
    • pink Himalaya salt to taste
    • In a large bowl mix water melon with mint leaves. Set aside.
    • In a small bowl whisk dressing mixing lime juice with olive oil and hot pepper. Add salt to taste.
    • Pour dressing over the melon and stir gently.
    • Add feta cheese crumbs. Mix and chill in a fridge for about 10 minutes.

    Enjoy in good company!

    Passionately raw - Dominique


    Monday, June 11, 2012

    Antioxidant Power of Spirulina

    Spirulina* is a green food supplement made of single-celled blue-green algae from the genus Anthrospira that floats freely in highly alkaline waters. Two species of the algae are used to produce spirulina supplements: the Anthrospira platensis and the Anthrospira maxima. The algae are believed to be one of the oldest organisms on our planet. The species used to produce nutritional supplement spirulina are cultivated all over the world in specially designed water farms.


    The blue-green algae has been valued as a food source for a very long time. Aztecs discovered its nutritional properties and used it as their staple food. It was also consumed by the Mayas and the Olmecs.
    • The blue-green algae is probably the most concentrated source of nutrition. It is the best source of complete protein. It contains 18 amino acids including lysine, threonine, phenylalanine, and methionine.
    • It is rich in vitamins, especially of the B group including B12. This makes the spirulina supplements perfect food for vegans whose diet normally does not include sufficient amount of the vital vitamin B12. Some research suggests, however, that the vitamin B12 in spirulina is an analog form of vitamin B12 which is not easily absorbed by the human organism.
    • The high chlorophyll content makes it a perfect plant source of bio-available chlorophyll for the human body. Chlorophyll which has a similar structure to human hemoglobin, carries oxygen which enriches our blood, helps to normalize digestion and to keep our intestines healthy.
    • The blue-green algae is rich source of minerals. Among others it contains zinc, phosphorus, magnesium, manganese, copper, and selenium. The algae is very high in calcium and iron. Unlike other supplement sources, the iron in spirulina is easily absorbed by the human body. Spirulina is low in sodium and iodine.
    • The blue-green algae is high in GLA or gamma linolenic acid, an essential omega-6 fatty acid used by the body to fight allergies, decrease inflammation, and prevent skin damage, among others.
    • One of the characteristics of this algae is its high content of carotenoids, especially beta carotene. In fact, its beta caroten content is ten times higher than that of carrots. 10 grams of spirulina provide 23,000 IU of beta carotene which is 460% of the RDA recommendation. It also contains astaxanthin, fucoxantin, and zeaxantin. The total content of mixed carotenoids is about 0.37 per cent.
    • The blue-green algae contains very high levels of SOD, or superoxide dismutase enzyme. SOD has a remarkable ability to fight free radicals and to retard aging.
    • The algae also contains only 15 to 25 percent of carbohydrates. Two main polysaccharides, glycogen and rhamnose, are easily absorbed by the body and do not cause insulin spikes. 

    Spirulina as antioxidant

    An ongoing research is being conducted all over the world. Spirulina may be the best antioxidant available to us. It is a highly complex superfood. Its high content of mixed carotenoids and the SOD enzyme, as well as selenium, makes spirulina a valuable antioxidant supplement. Spirulina also contains vitamin C and vitamin E which are both known for their antioxidant activity. The antioxidant activity of these nutrients is well researched. They work in synergy and seem to be most effective when acting together. In spirulina they all come in a natural proportion and are not synthetically manufactured to compose an antioxidant formula.

    Like beta carotene and selenium, SOD effectively decreases the generation of free radicals in the body and reduces oxidative stress. It fights the superoxide, which is the most ubiquitous and aggressive free radical in the body.

    Researchers also found that the algae contains the water soluble phycocyanin, a pigment that gives it its blue hue. Phycocynin is considered to be a free radical scavenger that protects liver and the kidneys from the oxidative damage. Phycocynin is also a powerful immune system modulator and is believed to alleviate the damage caused by radiation. The Russians successfully used spirulina to treat the victims of post-Chernobyl radiation.

    Health benefits of spirulina

    High nutrient content makes spirulina a superfood supplement. Although there are some conflicting findings, spirulina is generally believed to :
    • help control weight
    • improve digestion
    • detoxify the body
    • build muscles
    • reduce inflammation
    • reduce cholesterol
    • enhance immune system
    • inhibit viral replication in the body
    • lower the risk of certain cancers
    • inhibit growth of tumors in the body
    • help digestion
    • improve the skin
    • assist with the PMS
    • alleviate malnutrition

    Daily dosage

    The suggested dosage is 500mg three to four times daily. Total daily dose of spirulina should not exceed 5,000 mg. Spirulina comes in the form of tablets, capsules, or a powder that can be mixed with juice or water, or added into smoothies. Spirulina has a very strong detoxifying effect and may cause Herxeimer reaction* in the body. It is sensible to begin supplementation with a small dose and increase the dosage gradually over a period of few days.

    A caution is advised while buying spirulina supplements. Always consider buying spirulina from a certified, organic source as spirulina is subject to contamination. Because some allergic reactions have been observed, consult your health care provider before commencing supplementation. Discontinue use if condition worsens.

    By Dominique Allmon

    *Information in this article is for educational purposes only and is not meant to diagnose or treat a disease.

    * The Anthrospira species of algae were once classified in the genus Spirulina hence the resulting confusion between the name of a nutritional supplement and the name of a species. Spirulina species belong to a genus of the Cyanobacteria in the Kingdom of Bacteria. In the older literature we still find the terms Spirulina platensis and spirulina maxima.

    * Herxheimer reaction occurs in the body when a large amount of toxins flood the body as a result of a rapid detoxification.


    Creative Commons License
    Antioxidant power of spirulina by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

    Sunday, June 10, 2012

    Dr. Fuhrman's Fantastic Mango Ice Cream

    By Deana Ferreri, Ph.D.

    Health benefits of mango

    Mango is the world’s most widely eaten fresh fruit. Mango originated from India and southeast Asia, but is now grown in the Americas, the Caribbean, Africa, and Australia as well – today, Mexico is the world’s largest mango exporter. Mangoes were introduced in the U.S. in the late 1800s, and some are still grown in California and Florida. Mango is part of a nutrient dense family – its relatives include cashews and pistachios, but unlike its family members, the seed of a mango is inedible.

    There are over 50 different varieties of mango, and we see about five of these in the U.S. Color varies – green, yellow, orange, red, or a combination. Although unripe mangoes are usually green, the best test of ripeness is how hard or soft the fruit is. A mango that indents in response to gentle pressure is ripe. Tart, unripe green mangoes are used in several ethnic cuisines, and are sometimes sliced and dipped in salt (but not by nutritarians!). Ripe mangoes, however, are extremely sweet and tasty.

    A great deal of research has been done on the health benefits of high antioxidant fruits – blueberries, goji berries, pomegranates, acai – but the mango has been somewhat ignored by scientists because its antioxidant capacity is not quite as high as these other fruits.  Atulfo mangoes – the smaller, yellow mangoes often sold in Asian supermarkets – have the greatest antioxidant content of the five common varieties found in the U.S. Also, the orange flesh of mangoes is full of beta-carotene and vitamin C.

    A new study has revealed that mango, despite its low level of antioxidant activity, may have potent anti-cancer properties. Researchers treated cells derived from several common cancers – colon, breast, leukemia, and prostate – with mango polyphenol extract. Breast and colon cancer cells were most significantly affected – the cell cycle was disrupted and they underwent programmed cell death in response to the mango extract. Normal colon cells, however, remained alive and undamaged. The researchers suggest that gallotannins, the most abundant antioxidant polyphenols contained in mango, were responsible for the anti-cancer effects.

    Fresh mango is delicious all on its own. If you haven’t quite yet figured out how to cut a mango, here’s one way. Another is to slice lengthwise on each side of the pit, score the flesh, and then turn each side inside out, as illustrated here.

    • 1/2 cup unsweetened shredded coconut, reserving 1 tablespoon for the garnish
    • 1/2 cup organic nut milk
    • 1/2 teaspoon lemon juice
    • 1 10-ounce bag frozen mango
    • 4 slices dried mango, unsweetened and unsulfured

    • Soak dried mango in the nut milk until soft (overnight or at least one hour in advance). 
    • Blend all ingredients, including the soaking milk, in a Vita-Mix or other high-powered blender until smooth and creamy. 
    • Garnish with reserved coconut. Enjoy in good company!

    I can imagine that this ice cream would taste great if you took coconut milk instead of nut milk.  It definitely is worth trying! My own recipe will appear on this blog sometime in the future.

    In radiant health - passionately raw - Dominique

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