When we think of summer vibes, tropical vacations, and beaches, one of the first fruits that pop up in our mind is the crowned queen herself, the pineapple!
Pineapple is more than just a refreshing snack or dessert. It is a great source of many nutrients such as Vitamin C and B, and minerals like manganese. This fruit is available all year round so whatever season you are in, you can always enjoy this vibrant juicy fruit.
Here are some health benefits of pineapple:
Charged with Vitamin C
A powerful antioxidant that amplifies the immune system, encourages healing and growth and is a vehicle for faster absorption of iron in our body.
Pineapple contains an enzyme called bromelain which can help reduce inflammation and supports the healing of wounds and burns. Moreover, this enzyme is linked to supporting digestion and minimizing the effects of diarrhea.
Average consumption of pineapple can help strengthen your bones and prevent osteoporosis. This is because, along with calcium and other trace minerals, this fruit is rich in manganese which improves mineral and bone density.
Feeling down lately? Get your natural energy booster from this manganese-rich fruit! Manganese is a cofactor in energy production, reproduction, and the regulation of brain activity.
1 Can Organic Pineapple Chunks 20 Ounces
1 Cup Almond or coconut Milk
½ Cup Pineapple Juice reserved from can
1 onion diced
2 Cloves Garlic minced
2 Tablespoons Olive Oil
2 Tablespoons Curry Powder
1 Tablespoon all-purpose flour or your favorite gluten-free flour
2 Teaspoons ground Cumin
1 Teaspoon Turmeric
1 Teaspoon Black Pepper
1 Teaspoon Paprika
Salt to taste
Heat olive oil in a pan over medium heat.
Sauté the onion, garlic, and pineapple until the onions are translucent, about 3–5 minutes.
Add spices to the pan and continue to cook and stir for a minute or two.
Slowly add the milk and juice while stirring. Let the mixture simmer until it starts to thicken, about 10 minutes. Salt to taste.
Celery is a low-calorie, nutrient-packed food that is commonly found in most diets around the globe. Many people are unaware that celery is an excellent source of antioxidants, which can play a role in reducing oxidative stress and helping the body fight off free radical damage.
Let’s dip our celery with our favorite dressing while learning what makes this vegetable a force to be reckoned with.
Chronic inflammation is one reason that people can be susceptible to illness and disease. The anti-inflammatory compounds in celery can help to reduce joint pain associated with arthritis and osteoporosis.
Celery is a great snack or side dish for so many reasons. It’s packed with soluble and insoluble fiber to support a healthy digestive tract, and it has almost 95 percent water content. One cup of celery sticks has 5 grams of dietary fiber.
Celery is a good source of potassium and calcium, both of which help to maintain healthy heart rhythms. These minerals are also necessary for nerve conduction, muscle contraction and the maintenance of bone density.
Reinforces Immune System
Celery is abundant in antioxidants such as beta-carotene, vitamin C which battles free radicals which in excess can cause chronic diseases.
Cozy Celery Soup
2 tablespoons butter, olive oil, or ghee
1 medium onion, chopped
4 cloves garlic, chopped
8 cups chopped celery, about 12 stalks
1 lb potatoes, peeled and diced
4 cups of chicken or vegetable stock
Optional ½ cup parsley, for color
Sea salt and pepper, to taste
To serve: dill and sour cream
Heat the butter in a large pot over medium-high heat. Add the onion and let it cook for 3 minutes. Add the garlic and cook for 1 minute more.
2 tablespoons butter,1 medium onion,4 cloves garlic. Add the celery, potatoes, and stock to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes, or until the potatoes and celery are soft.
8 cups chopped celery,1 lb potatoes,4 cups chicken or vegetable stock. Add the parsley to the pot (if using) then blend the soup either with an immersion blender or in small batches in your blender. Season to taste with salt and pepper. Serve with a dollop of sour cream and some fresh dill over top.
Optional ½ cup parsley, Sea salt and pepper, To serve: dill and sour cream (optional)
Eggs are an excellent source of protein and healthy fats. One egg has 6 grams of protein with all nine “essential” amino acids, the building blocks of protein. That’s important because those are the ones your body can’t make by itself. The egg white holds about half that protein and only a small portion of the fat and cholesterol.
Time to crack the secrets of what makes the egg a yolk for wellness!
Good for the eyes
Eggs are rich in Vitamin A which is a significant nutrient for the eyes. It is important to note that Vitamin A deficiency is a leading cause of blindness in children in developing countries, emphasizing the importance of this nutrient. This food also contains zeaxanthin and lutein which has the ability to reduce the risk of macular degeneration.
Empowers the brain
Eggs are empowered by a nutrient called choline and 1 egg contains 125.5 milligrams of it which is 1/4 of your daily choline needs. Choline plays a significant role in your heart as well as in your brain and it helps in regulating mood and memory, as well as enhancing cognitive functions such as visual and verbal memory.
High in Protein
Eggs are an excellent source of protein, and contain all 9 essential amino acids. This means eggs are very good source for building muscle, making sure that cells function properly, and supplying the body with the essential proteins it needs to be healthy.
Bone Building Food
One of the naturally occurring sources of vitamin D is eggs. Vitamin D aids in the absorption of calcium, the maintenance of strong bones, the promotion of neuromuscular function, and the reduction of inflammation.
Easy Stovetop Shakshuka
1 tbsp ( 15 mL )extra virgin olive oil
1small onion, diced
1yellow pepper, diced
1 tsp ( 5 mL )thyme
1 tsp ( 5 mL )oregano
2garlic cloves, minced
2 tbsp ( 30 mL )tomato paste
14 oz ( 400 g )can diced tomatoes
½ cup ( 125 mL )chickpeas, drained & rinsed
salt and pepper to taste
⅓ cup ( 75 mL )feta cheese, crumbled (optional)
4 organic, pastured eggs
fresh basil, for serving
Heat oil in an 11-inch skillet over medium-high heat. Add onion, yellow pepper, and jalapeño, stirring occasionally for 3-4 minutes. Add the thyme, oregano, garlic, and tomato paste and cook for another 2 minutes.
Add the diced tomatoes and bring to a low boil, reduce heat to medium-low add the chickpeas and simmer, stirring occasionally for 5-10 minutes. Season to taste with salt and pepper then stir in feta.
Using the bottom of a ladle, make four indentations into the sauce for the eggs. Crack eggs one at a time and place them into the individual indentations.
Cook until egg whites have set, but the yolks are still runny approximately 6-8 minutes. If the top of the eggs is not set up as desired, cover them with a lid for 1-2 minutes. Do not leave the lid on too long or you will lose the yellow in the yolk. Garnish with fresh basil.
Grapefruits are a small but sweet citrus fruit that originates in Asia, India, and Indonesia. They are also known as pomelo or sudachi and have a tangy flavor. Like other citrus, grapefruits are delicious and bursting with antioxidants.
Let’s discover whether this citrus is as powerful as its ancestor fruits.
Empowers Your Immune System
The winning blend of vitamins A and C, which helps your immune system to function properly, as well as an antioxidant that helps protect cells from damage makes this fruit a formidable asset for your immune system. If you are craving fruit, grab some grapefruit!
Packed With Antioxidants
All varieties of grapefruits are healthy but the red and pink ones are more supercharged than the others due to their high content of antioxidants such as beta-carotene and lycopene. These antioxidants protect your cells from damage caused by free radicals.
Blood Sugar Management
If you’re trying to manage your blood sugar or lose weight, raw grapefruit is a good choice. The lower glycemic index (GI) makes it easier for the body to digest and use. It also has lots of fiber and vitamins!
Higher Vitamin A Content
Grapefruit provides a significant amount of vitamin A. One-half of a grapefruit contains about one-third of the recommended daily value of vitamin A, which is higher than the 4% in oranges.
*** As a side not – be mindful that some medications due interact poorly with grapefruit, so be sure to check that out before you indulge!
Grapefruit Avocado Salmon Salad with Poblano-Lime Dressing
1 grapefruit, sectioned
1 blood orange, sectioned
1 avocado, sliced into wedges
Large handfuls of spicy greens such as arugula or watercress
Large handful of pea shoots (optional)
Radish, thinly sliced
Toasted pumpkin seeds for garnish
1/2 pound salmon; preferably wild (optional)
Sea salt and freshly ground black pepper
Poblano-Lime vinaigrette (recipe below)
To prepare the salmon: Season the salmon with sea salt and freshly ground pepper. Heat a tablespoon of olive oil in a nonstick skillet over medium-high heat. Add the salmon, skin-side down, and cook for about 4 minutes; flip, and continue cooking for another 2 1/2 to 3 minutes on the other side, until medium-rare.
Assembly: Toss the arugula (or watercress) and other greens with the desired amount of dressing. Layer the dressed greens, sectioned grapefruit and blood orange, avocado, radish, and salmon on top. Drizzle a bit more dressing on top, and garnish with toasted pumpkin seeds, a sprinkling of coarse sea salt, and a few turns of freshly ground black pepper.
1 large poblano
1/4 cup of lime juice
1 clove of garlic
2 tablespoons chopped cilantro
3 tablespoons thick Greek yogurt
1/4 cup plus 2 tablespoons good quality extra virgin olive oil
Sea salt and freshly ground pepper to taste
Roast the pepper on an open gas flame, turning with metal tongs, until charred on all sides (alternatively, you can place the poblano under the broiler or roast it on the grill, turning every few minutes). Place in a paper bag for about 10 minutes. Remove from the bag, and, with the side of a chef’s knife, scrape away the charred skin. Cut open and seed the peppers.
Roughly chop the poblano and add it to the blender, along with the lime juice, garlic, cilantro, and yogurt. Blend until smooth. With the blender running, slowly add the olive oil in a steady stream. Season with salt and pepper to taste.
Onion is a main household food staple that can enhance practically any savory dish. In the culinary world, it is considered both a spice and a vegetable, but botanically, it is a fruit. Whatever you may want to call it, one thing for sure is that the onion holds a special place in our hearts and for our overall health.
Let’s dive in and uncover the health benefits of onion.
Stabilizes blood sugar levels
Offer a healthy food infused with onions at your family gathering because this spice is known to regulate blood sugar because of its flavonoids.
The sweetness and umami flavor of onion is truly a treat but the biggest takeaway is its ability to improve your digestion, therefore, strengthening your immune system and minimizing inflammation.
Onion is dense with nutrients that can improve your overall health. It is rich in potassium which increases your energy levels and metabolism, manganese promotes the creation of connective tissues, and bones.
Be happy with the tears that onion brings because that strong smell is the compound called allicin which eliminates bacteria and toxins in our bodies.
6 cups homemade beef broth or store-bought beef broth
10 sprigs thyme
2 bay leaves
1 baguette or gluten free baguette
1 garlic clove, cut in half lengthwise
2 teaspoons sherry, preferably Fino or Manzanilla
4 ounces Gruyere cheese, grated (about 1 cup)
Kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)
In a large Dutch oven or other large pot, melt 3 tablespoons of butter over medium heat. Add the oil and onions; cook onions until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, and reduce heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
Add wine and raise the heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to the pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in the remaining 2 tablespoons of butter. Taste and adjust seasoning.
Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in the oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
Place ramekins or oven-safe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer the baking sheet to the oven and broil until the cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts).
exposed to toxins Every. Single. Day. There are approximately 80,000 chemicals registered for use in the U.S., and 800,000,000+ pounds of herbicides are used yearly on our
crops. 1-3 The Centers for Disease Control and Prevention reports
that hundreds of these chemicals are present in our bodies. Research shows that
certain chemicals may affect our immune, endocrine, nervous, and reproductive
fact, your body produces its own toxins, or waste known as endogenous toxins,
simply by functioning. Your body also encounters external (exogenous) toxins,
or chemicals made outside of your body. They are in the air you breathe, the
food you eat, the water you drink, and the products you touch.4,5
Air and Water Pollutants
Certain Personal Care Products
Dyes and Paints
Household Cleaning Products
Pesticides and Insecticides
Preservatives and Additives
You become what you eat
typical America diet favors processed foods that tend to be high in refined
sugar, trans fats, and salt. Processed
foods often contain pesticides, artificial ingredients, and genetically
modified organisms that can contribute to toxin build up in the body.6
Exposure to these toxins can overburden
your system’s natural ability to detoxify.
your toxic burden can reduce your odds of asthma, cancer, Alzheimer’s,
infertility, hormonal and period problems and so much more. Reducing your toxic
load can help you lose weight, restore your energy levels and balance your
hormones. It can help you conceive a healthy baby and raise a healthy child.
the body is overloaded with toxins, these toxins cannot be eliminated from the
body and they slow down cellular function. This translates to decreasing your
body’s function; the brain won’t fire as quickly so you become foggy and forgetful.
This can mean you gain weight or feel tired and/or unmotivated. Many people experience symptoms of toxicity
but don’t recognize what these signs really can mean. How many of the symptoms below do you have?
Symptoms of Toxin Exposure
Fatigue or difficulty
Indigestion and other
Food cravings and
clarity (brain fog)
Skin issues – eczema,
acne, dark circles under the eyes
Joint or muscle pain
Your Organs of Detoxification
My 21 day Reset Detox Programs are designed to stimulate specific detoxification organs in the body—the liver, kidneys, and intestines. With help from these organs, your toxic load can decrease, and your body can concentrate its energy on detoxifying and cleaning up. This can help you achieve optimal health by cleansing your body from the inside out. The goal is to learn how to enhance your body’s ability to detox and remove these toxins on a daily basis. No matter where start, everyone can benefit from a detox program.
Aids the body in metabolizing fat, protein, and carbohydrates
Helps transform many toxins into harmless agents
Filter waste and excess fluid from the blood
Regulate and release the right balance of sodium, phosphorus, and potassium for the body to function properly
Digests food so that nutrients can be absorbed into the blood and transported to the liver
Provides a barrier that blocks toxins from the rest of the body
Absorbs water and electrolytes, forming waste that is excreted from the body
Produces antibodies for gastrointestinal health
Contains bacteria that create fatty acids and some vitamins for extra nutritional support
Why you may not be losing weight
body can’t release toxins through your intestines (poop) or kidney (urine) then
they can be deposited and stored in the body.
Over months, years, or even decades these can build up in the body and
the most common sites for us to deposit toxins is in our fat cells since many
of the chemicals in today’s environment and food are lipotrophic, meaning that
FAT. The challenge is that we
have to release those stored toxins from the fat cells before the fat cells can
shrink. This is one reason why you may
have been eating better and working out more but still seeing NO weight loss results.
Where We Store Toxins
What the heck is metabolic detoxification
detoxification is your body’s natural process of neutralizing and eliminating
toxins from your body. This three-phase
process unlocks fat-soluble toxins and converts them to a water-soluble state
that is easier for your body to remove. Your body needs key nutrients and
phytonutrients to support each of these phases.
Three phases of metabolic
Phase I: Unlock – Stored fat-soluble toxins transform into an “unlocked” state that is more water-soluble, and in many cases, more toxic than its original form. The foods and supplements recommended in the 21 day Reset Detox program delivers nutrients that activate enzymes required for Phase I reactions. It also supplies antioxidants that reduce stress on your body, such as tissue damage sometimes caused by these enzyme activities.
Phase II: Neutralize – The highly toxic substances produced in Phase I convert to non-toxic molecules and become even more water-soluble. The foods and supplements recommended in the 21 day Reset Detox program supplies key nutrients and amino acids needed to support Phase II enzymes. These enzymes enhance the water solubility of toxins.
Phase III: Eliminate – Water-soluble toxins leave your cells, and your body eliminates them. The foods and supplements recommended in the 21 Day Detox Program provides your body with plant-based fiber and water, which aid in toxin elimination.
A Simple, Effective Answer is HERE!
You can create more efficiency around detoxification by modifying your daily food choices, and habits to support your body’s natural ability to detoxify. If you are experiencing any of the symptoms listed above or feel like it’s just time for a reset, I encourage you to check out my upcoming Virtual Group 21 Day Detox Reset Program. The 21 Day Group Detox Program is designed for balancing hormones, resetting your digestive system, weight loss, improved energy, better sleep and so much more!
My hope is to provide you with easy, effective tools to help you liver YOUR. BEST. LIFE.
Dr. Stephanie Zgraggen, DC, MS, CNS, CCN is a licensed chiropractor, certified clinical nutritionist, and owner of Lime and Lotus, LLC with offices in both Charleston, South Carolina and Atlanta, Georgia. She utilizes saliva testing, herbs, and whole food supplements to correct female hormones imbalances in her patients. Download her free guide: Dr. Stephanie’s Naughty List – The Top Five Foods that Wreck Your Hormone Health here.
Michael N. Antoniou et al., “Concerns Over Use of Glyphosate-Based Herbicides and Risks Associated with Exposures: a Consensus Statement.” Environmental Health 15, no. 1 (2016): 1-13. https://doi.org/10.1186/s12940-016-0117-0.
Romilly E. Hodges and Deanna M. Minich, “Modulation of Metabolic Detoxification Pathways Using Foods and Food-Derived Components: A Scientific Review with Clinical Application,” Journal of Nutrition and Metabolism (2015): 16. http://dx.doi.org/10.1155/2015/760689.
Many men imagine themselves maintaining muscle mass, fitness, vitality, and a healthy sex life throughout the aging process. However, this is not always the case. Age-related testosterone decline — the key masculine hormone — can contribute to poor energy levels, sedentary lifestyles, and loss of libido.
Tongkat Ali contains a clinically trialed and standardized root extract of the revered Southeast Asian herb, Eurycoma longifolia, also called ‘Malaysian ginseng’ or ‘Long Jack’. This specific Tongkat Ali extract has been studied extensively in clinical trials.
Long used throughout Southeast Asian countries as a traditional tonic to promote healthy sexual interest and vitality, Tongkat Ali uses are also now supported by scientific evidence. Many of the benefits of Tongkat Ali are thought to be due to its positive effects on testosterone synthesis and free testosterone levels.
How Tongkat Ali Supports Men’s Health
The amount of testosterone in a man’s body naturally decreases with age. Levels tend to peak between the age of 25 and 30, but then decline gradually over time. At age 60, testosterone levels may have fallen by more than 50% with everyday stress, diet, exercise, and sleep also affecting normal levels. Testosterone levels strongly determine levels of sexual interest, mental and physical energy, and general well-being.
A special, standardized proprietary root extract of Tongkat Ali has been investigated in a number of research studies in men of Asian and American descent aged 40 years and over. These studies clearly demonstrate beneficial effects in various areas of men’s health that include sexual interest, healthy testosterone levels, free testosterone levels, overall well-being, and vitality.
Why Consider MediHerb® Tongkat Ali?
Tongkat Ali, an herbal testosterone support supplement for older men, supports normal testosterone production and healthy sexual interest.
It can be used in older men to help:
Support healthy sexual interest Support normal testosterone production/synthesis Support normal healthy testosterone levels Maintain free testosterone levels Support general well-being and vitality
This bulbous vegetable may not be as familiar as some of the other veggies, but its flavor, texture, and benefits surely deserve to be a part of your list of healthy foods. What does fennel taste like? Well, it has a light, bright, and licorice-like aroma but is not overpowering. Incorporate this vegetable into your diet and you’ll surely reap the benefits as it boasts an abundance of health-protective nutrients.
Let’s discover the benefits of this vegetable and make sure to stay tuned till the end of this article to uncover the recipe perfect for this veggie!
Food for the Guts
Fennel is your digestive system’s best friend! Snacking on some fennel seeds (1/4 tsp.) or drinking fennel tea can help provide relief to your stomach. This is due to fennel’s abundance in prebiotics which is the food source for probiotic bacteria which it restores balance in the gut. Also, this veggie is rich in fiber which softens your stool.
Iron is a vital component of hemoglobin which transports oxygen from your lungs to various parts of your body. Fennel is rich in iron therefore it helps replenish your body’s iron needs.
Source of Vitamin C
Vitamin C is an antioxidant known for its ability to improve your immune system, keep your skin healthy, prevent macular degeneration, and shield your body from oxidative stress. The good news is, fennel is rich in Vitamin C, and now is the time to munch on these veggies!
Roasted Fennel with Garlic & Herbs
2 large bulbs of fennel
3 tbsp olive oil
2 cloves garlic minced
3/4 tsp salt
1 tsp black pepper
1 tsp thyme
Preheat the oven to 400 degrees Fahrenheit. Remove any of the stalks from the fennel bulbs and then cut them in half lengthwise. Cut each halved fennel bulb into 1/2-inch thick slices and arrange the slices on a parchment paper-lined baking sheet ensuring that they are all laid out evenly and do not overlap.
In a bowl combine the olive oil and minced garlic and brush it over the sliced fennel and then sprinkle the thyme, salt and pepper overtop to ensure they are all well-seasoned.
Roast the fennel in the oven for 25 minutes. After 35 minutes of baking, the fennel should be tender and caramelized on the edges (cook for another 5-8 minutes if it’s not yet tender). Serve warm.
Green beans are one of the most common vegetables that we see in the market and they are also easy to grow whatever the climate is. Their abundance is a blessing to humanity and the earth because like all other legumes, they are rich in nutritional value and they can fix the nitrogen from the air, therefore, improving the soil that they grow in.
Time to cultivate more knowledge about this vegetable by reading more about it below.
Green beans are abundant in chlorophyll. This green pigment can reverse the carcinogenic effects of heterocyclic amines which are produced by foods grilled at high temperatures.
This veggie can help you meet your daily folate need which is essential for regulating the homocysteine in your body. Homocysteine can prevents the blood from reaching your brain affecting the distribution of nutrients and the production of feel-good hormones.
Consuming green beans along with other food can help strengthen your bones. A cup of green beans contains 20% of the Vitamin K daily requirement, and 4% of Calcium needed every single day.
These goodies are also rich in Vitamin C which is an antioxidant that amplifies your immune system and is necessary for your body’s development, growth, and repair.
Split Green Bean and Pea Soup
1 yellow onion
1 cup green beans chopped
4 cloves garlic
2 tablespoons olive oil
1 pound of split peas
8 cups organic vegetable or chicken broth
Fresh ground pepper
Chop the onion and carrots. Mince the garlic.
In a large soup pot or Dutch oven over medium-high heat, heat the olive oil. Add the onion, green beans, and carrots and sauté for 2 minutes. Add garlic and split peas and sauté for 1 minute.
Add the broth. Bring to a boil, then simmer for 45 to 55 minutes, until the split peas fall apart and the soup becomes thickened. If you’d like, with a hand-held immersion blender, pulse a few times to yield a smoother yet still chunky texture.
Stir in the kosher salt, and fresh ground pepper. Garnish with smoked paprika if desired.
Strawberry is one of the fruits that is loved by many due to its juicy, summery, and sweet flavor! This fruit is considered a superfood and it is jam-packed with a list of antioxidants and nutrients which makes it even lovelier!
Here are the health benefits of strawberries:
Vitamin C is important in your daily vitamin requirement and strawberry is an excellent source of vitamin c. One serving of strawberry contains 51.5mg of vitamin c, and doubling the serving to a cup can help you achieve 100 percent of your vitamin c needs.
The abundance of Vitamin C in strawberries promotes the production of collagen, therefore, maintaining your skin’s elasticity and resilience. This fruit also contains ellagic acid which is known to be a wrinkle-fighter and it helps prevent the destruction of collagen in the skin.
Rich in Fiber
A lack of fiber can cause constipation and inflammation in the intestines known as diverticulitis which affects over 50 percent of people over 60. Include strawberries in your daily snacks to boost your fiber intake.
Vitamin C is an antioxidant and aside from its anti-inflammatory properties, it can also protect the eyes from the damages caused by free radicals. Vitamin C also plays a significant part in strengthening the eye’s cornea and retina.
Paleo Strawberry Souffles
8 ounces organic fresh strawberries
2 teaspoons lemon juice
3 Tablespoons honey, divided
3 egg whites, divided
6 6-8 ounce ramekins
Preheat your oven to 350 degrees F.
Place a fine-mesh strainer over a large mixing bowl or the bowl of a stand mixer.
Blend the strawberries in a blender or a food processor. Pour the puree into the strainer to remove the seeds and use a rubber spatula to press the puree through the holes, getting as much puree out as you can. Discard the seeds and thick pulp.
Add lemon juice, 2 tablespoons of honey, and 1 egg white to the strawberry puree. Whip for about 5 minutes or until the mixture is very fluffy and has reached a soft peak phase. (If you remove a beater, the mixture should stand up on its own with the “peak” of the mixture flopping over a little.)
In a separate, medium-sized bowl, whip the remaining 2 egg whites with a hand mixer until it gets bubbly, then drizzle in the remaining tablespoon of honey. Continue to beat the egg whites until they reach a soft peak as well.
Gently fold the white egg white mixture into the pink mixture. Don’t over stir or you’ll lose volume.
Place the ramekins on a baking sheet. (DO NOT GREASE THEM.) Divide the fluffy strawberry mixture among the ramekins. They’ll be very full.
Bake them on a rack in the center of the oven for 15-16 minutes. Or until the top of each souffle is stiff and has golden brown spots — like a toasted marshmallow.
Remove from the oven and serve as soon as they’ve cooled off enough to eat. Serve as is or top with a little whipped cream.