Foods, Uncategorized

Broccoli Mushroom Casserole

Broccoli Mushroom Casserole

Broccoli Mushroom Casserole

 

Serves: 5

 

Ingredients:

 

3 cups fresh or frozen broccoli florets

8 ounces mushrooms, cleaned and sliced

1 1/2 cups cooked kidney beans or 1 (15 ounce can) low sodium or no-salt-added kidney beans, drained

3 cups cooked brown rice or farro

1 (17.6 ounce) carton (about 2 cups) organic vegetable broth

Instructions:

 

Preheat oven to 350 degrees F. Thaw frozen broccoli or if using fresh, steam for 10 minutes or until crisp tender. Sauté mushrooms until tender and most of the liquid is cooked off. Combine all ingredients in a 2 quart casserole. Bake for 20 minutes or until heated through.

 

Try to eat three servings of greens a day, along with a daily serving of mushrooms and onions.

 

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Foods, Health and Disease, Uncategorized

Boost Your Immunity with a Stir Fry

stirfry

Boost Your Immunity!

Your immune system is your body’s best line of defense against germs

and the viruses that cause the flu.  Bolster it today with this delicious recipe.

 

Garlic is loaded with sulfur containing compounds such as allicin,

which stimulates the multiplication of infection fighting white blood cells

boost natural killer cell activity and increases antibodies.

 

Broccoli, cooked, contains 123 mg of vitamin C,

the top immune system booster, per cup.

 

Mushrooms are super powerful immunity boosters.

Researchers found they enhance the function of cytokines,

which help the body defend against viruses.

 

Ginger is packed with gingerol, a plant compound that fights colds and flu viruses.

Carrots are a top source of beta carotene, which ups the number of infection

fighting cancer and helper T cells.

 

Immune Boosting Stir Fry

In a non-stick skillet, heat 1 tablespoon of coconut oil, sunflower, or healthy oil of choice over low heat.

Add ¼ cup chopped onions.

2 teaspoons of minced garlic

1 teaspoons minced fresh ginger

Cook until golden for 1 minute

Add 1 cup broccoli florets and

1 carrot sliced

Stir fry for 5 minutes

Add ½ cup quartered mushrooms and

2 teaspoons lite soy sauce,

Cover and cook 3 minutes

Remove from heat

Stir in 2 tsp of orange juice, or some orange zest

 

Don’t forget the supplements to help your immune system.  Call us to find out which ones are right for you.

 

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Foods, Uncategorized

Green Beans with Mixed Mushrooms

green-beans-with-mixed-mushrooms_1

Green Beans with Mixed Mushrooms

 

This simple side borrows the casserole’s basic flavors, but gives them grabbed-from-the-garden goodness with field-picked beans, thin-sliced onions, and earthy creminis and shiitakes.

 

Ingredients

 

2 tbsp. olive oil

4 sprig fresh thyme

2 large onions

1 clove garlic

8 oz. cremini mushrooms

4 oz. shiitake mushrooms

salt

pepper

3 lb. green beans

Directions

 

Heat covered 7- to 8-quart saucepot of water to boiling on high.

Meanwhile, in 12-inch skillet, heat oil on medium-high. Add thyme and onions; cook 10 to 12 minutes or until browned and very tender, stirring occasionally. Stir in garlic and cook 1 minute. Add mushrooms and cook 5 minutes or until tender, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Remove and discard thyme.

Add green beans and 2 teaspoons salt to boiling water. Cook, uncovered, 8 to 9 minutes or until tender, stirring occasionally. Drain and rinse with cold water. If making ahead, transfer mushroom mixture to medium bowl. Cover; refrigerate up to overnight. Transfer beans to resealable plastic bag; refrigerate up to overnight.

When ready to serve, return green beans to saucepot and add mushroom mixture, stirring to combine. Cook on medium until beans are heated through, stirring occasionally.

 

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Foods, Uncategorized

Cider Mushroom Brisket

ciderbisket

Cider Mushroom Brisket Recipe

 

Ingredients

1 fresh beef brisket (6 pounds)

2 jars (12 ounces each) mushroom gravy

1 cup apple cider or juice

1 envelope onion mushroom soup mix

1/3 cup crushed gingersnap cookies

 

Directions

Cut brisket into thirds; place in a 5- or 6-qt. slow cooker. In a large bowl, combine the gravy, cider, soup mix and cookie crumbs; pour over beef. Cover and cook on low for 6-8 hours or until meat is tender.

Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired. Yield: 12 servings.

Note: This is a fresh beef brisket, not corned beef.

 

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Foods, Uncategorized

Chicken Cacciatore

Chicken-Cacciatore

CHICKEN CACCIATORE

Don’t be tempted to use boneless, skinless chicken with this classic recipe. The chicken skin holds the fat, and fat equals flavor. Plus, the skin helps the sauce cling to the chicken.

Makes two servings
Prep time: 15 minutes
Cook time: 40 minutes

  • 4 tbs. ghee or clarified butter
  • 1 lb. chicken legs (bone-in, skin-on)
  • 3/4 lb. chicken thighs (bone-in, skin-on)
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ onion, minced
  • ½ red bell pepper, finely diced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tbs. capers, drained
  • 1  14.5 oz. can diced tomatoes
  • 1 cup chicken broth or water
  • 1 tbs. fresh basil leaves, roughly chopped

In a large skillet with high sides, heat 2 tablespoons of ghee over medium-high heat, coating the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about three minutes on each side. Remove the chicken from the pan and set aside.

With the same pan still on medium-high heat, add the remaining 2 table-spoons of ghee, the onions, and the peppers, and sauté for two to three minutes, until the onions become translucent. Add the mushrooms and continue to cook, stirring for two minutes. Add the garlic and stir until aromatic, about one minute. Add the capers and diced tomatoes.

Return the chicken to the pan and pour in the chicken broth or water until it covers the chicken pieces. Reduce heat to medium and bring everything to a simmer. Turn the heat to low and continue to simmer until the chicken reaches an internal temperature of 165 degrees F, about 30 minutes.

Garnish with the chopped basil and serve hot.

 

Foods, Uncategorized

Wild Mushroom Soup

Wild Mushroom Soup

Ingredients

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Directions

Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Remember: Mushrooms are one of the few foods that prevent Breast Cancer.

Tweek Recipe for you own personal needs.

 

Health and Wellness Associates
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wildmushroomsoup

Foods, Rx to Wellness

Mother Natures Antibiotics

onions

Consume “Mother Nature’s Antibiotics”­­

Luckily for us, there are plenty of foods found in nature that have the ability to reduce harmful bacteria in our bodies, lower inflammation and increase the presence of protective bacteria. Aside from eating probiotic-rich foods, also make sure to get enough gut-building,allergy fighting foods with “prebiotics.” These include things like onions, asparagus, raw chicory root, raw Jerusalem artichokes and dandelion greens. Also try to consume natural antibacterial foods:

  • onions

mushrooms

tumeric  (which contains curcumin)

  • echinacea
  • Manuka honey
  • colloidal silver
  • raw garlic

Raw garlic’s one of the most beneficial and versatile antibacterials to reverse disease. It contains the compound called allison, which is antifungal, antibiotic and antiviral. Use raw garlic in recipes and consider taking up to one raw clove per day. Oregano oil benefits are superior to prescription antibiotics as well. It’s a natural antiviral, antibacterial, antifungal, antiparasitic, antioxidant and  anti-inflammatory food. Take 500 milligrams or five drops of 100 percent pure essential oil daily.

Finally, as a natural antiviral, colloidal silver benefits your immune system and alkalizes the body. Take one to two tablespoons daily for the best results.

Health and Disease

Cooked Mushrooms Prevent Cancer

mushrooms2

Mushrooms contain specialized lectins (ABL) that recognize cancer cells, and prevent the cells from growing and dividing.1,2 Mushroom phytochemicals enhance the activity of natural killer cells, which are specialized immune cells that attack and destroy virus-infected and cancerous cells.3

Mushrooms are unique in their breast cancer preventing (anti-aromatase) effects
Frequent consumption of mushrooms (approximately 1 button mushroom per day) has been shown to decrease the risk of breast cancer by 64%.4 Mushrooms are thought to protect against breast cancer particularly because they inhibit an enzyme called aromatase, which produces estrogen. Mushrooms are one of the very few foods that inhibit aromatase (pomegranate is another), and several varieties of mushrooms, especially the commonly eaten white button and portobello mushrooms, have strong anti-aromatase activity.5

Mushrooms protect against all cancers
Consumption of mushrooms does not only protect against breast cancer. In addition to anti-aromatase activity, white, cremini, portobello, oyster, maitake, and reishi mushrooms have all been shown to have a wide variety of anti-cancer properties. These effects have been studied in relation to stomach, colorectal, breast, and prostate cancers.6-14

Mushrooms add unique flavors and textures to vegetable dishes, and are delicious paired with fresh herbs. Combining mushrooms with the onion family, green and cruciferous vegetables, and beans, creates delicious, healthful, and powerfully protective meals. Remember that mushrooms should only be eaten cooked: several raw culinary mushrooms contain a potentially carcinogenic substance called agaritine, and cooking mushrooms significantly reduces their agaritine content.15,16

 

References
1. Yu L, Fernig DG, Smith JA, et al. Reversible inhibition of proliferation of epithelial cell lines by Agaricus bisporus (edible mushroom) lectin. Cancer Res 1993;53:4627-4632.
2. Carrizo ME, Capaldi S, Perduca M, et al. The antineoplastic lectin of the common edible mushroom (Agaricus bisporus) has two binding sites, each specific for a different configuration at a single epimeric hydroxyl. The Journal of biological chemistry 2005;280:10614-10623.
3. Borchers AT, Krishnamurthy A, Keen CL, et al. The Immunobiology of Mushrooms. Exp Biol Med 2008;233:259-276.
4. Zhang M, Huang J, Xie X, et al. Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women. Int J Cancer 2009;124:1404-1408.
5. Grube BJ, Eng ET, Kao YC, et al. White button mushroom phytochemicals inhibit aromatase activity and breast cancer cell proliferation. The Journal of nutrition 2001;131:3288-3293.
6. Hara M, Hanaoka T, Kobayashi M, et al. Cruciferous vegetables, mushrooms, and gastrointestinal cancer risks in a multicenter, hospital-based case-control study in Japan. Nutr Cancer 2003;46:138-147.
7. Zhang CX, Ho SC, Chen YM, et al. Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women. Int J Cancer 2009;125:181-188.
8. Martin KR, Brophy SK. Commonly consumed and specialty dietary mushrooms reduce cellular proliferation in MCF-7 human breast cancer cells. Exp Biol Med 2010;235:1306-1314.
9. Fang N, Li Q, Yu S, et al. Inhibition of growth and induction of apoptosis in human cancer cell lines by an ethyl acetate fraction from shiitake mushrooms. J Altern Complement Med 2006;12:125-132.
10. Ng ML, Yap AT. Inhibition of human colon carcinoma development by lentinan from shiitake mushrooms (Lentinus edodes). J Altern Complement Med 2002;8:581-589.
11. Adams LS, Phung S, Wu X, et al. White button mushroom (Agaricus bisporus) exhibits antiproliferative and proapoptotic properties and inhibits prostate tumor growth in athymic mice. Nutr Cancer 2008;60:744-756.
12. Lakshmi B, Ajith TA, Sheena N, et al. Antiperoxidative, anti-inflammatory, and antimutagenic activities of ethanol extract of the mycelium of Ganoderma lucidum occurring in South India. Teratog Carcinog Mutagen 2003;Suppl 1:85-97.
13. Cao QZ, Lin ZB. Antitumor and anti-angiogenic activity of Ganoderma lucidum polysaccharides peptide. Acta pharmacologica Sinica 2004;25:833-838.
14. Lin ZB, Zhang HN. Anti-tumor and immunoregulatory activities of Ganoderma lucidum and its possible mechanisms. Acta pharmacologica Sinica 2004;25:1387-1395.
15. Toth B, Erickson J: Cancer induction in mice by feeding of the uncooked cultivated mushroom of commerce Agaricus bisporus. Cancer Res 1986;46:4007-4011.
16. Schulzova V, Hajslova J, Peroutka R, et al: Influence of storage and household processing on the agaritine content of the cultivated Agaricus mushroom. Food Addit Contam 2002;19:853-862.

Foods

Mushrooms Can Prevent Breast Cancer

mushrooms2

Mushrooms prevent breast cancer!

I have talked about mushrooms before, but did you know

that mushrooms prevent breast cancer.  Mushrooms contain

specialized lectins (ABL) that recognize cancer cells,

and prevent the cells from growing and dividing.

Frequent consumption of mushrooms

(approximately 1 button mushroom per day)

has been shown to decrease the risk of breast cancer by 64%.

For mushrooms to be absorbed into your body correctly,

they must be cooked or sauteed.  Do not eat raw mushrooms.

Foods

Broccoli Mushroom Casserole

broccolimushroom casserole

Broccoli Mushroom Casserole

Serves: 5

Ingredients:

  • 3 cups fresh or frozen broccoli florets
  • 8 ounces mushrooms, cleaned and sliced
  • 1 1/2 cups cooked kidney beans or 1 (15 ounce can) low sodium or no-salt-added kidney beans, drained
  • 3 cups cooked brown rice or farro
  • 1 (17.6 ounce) carton (about 2 cups) organic vegetable broth

Instructions:

Preheat oven to 350 degrees F. Thaw frozen broccoli or if using fresh, steam for 10 minutes or until crisp tender. Sauté mushrooms until tender and most of the liquid is cooked off. Combine all ingredients in a 2 quart casserole. Bake for 20 minutes or until heated through.

Health and Wellness Associates

312-972-WELL (9355)

Archived Article