11:20am: 2 scrambled eggs with dry Ezekiel toast
3:00pm: organic gala apple
I did Basic Plus Tempo and body brushing this afternoon.
I'm in a cooking kind of mood today, so I made some hummus...
- 1 can of organic chickpeas
- 2 garlic cloves
- 1 Tbsp organic tahini
- fresh lemon juice
- dried parsley
- garlic pepper
- sea salt
- paprika topping
AND veggie and white bean soup!
Beautiful! Loving purple veggies.
Health Benefits of Cabbage
Cabbage is relatively cheap yet one of the richest when it comes to protective vitamins. Talk about the original weight loss food! One cup of cabbage contains only around 15 calories.
Cabbage is rich in the following nutrients:
Vitamin A: responsible for the protection of your skin and eyes.
Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat.
Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.
Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.
Modern science has proven beyond a reasonable doubt that the health benefits and therapeutic value of cabbage, which also plays a role in the inhibition of infections and ulcers. Cabbage extracts have been proven to kill certain viruses and bacteria in the laboratory setting. Cabbage boosts the immune system's ability to produce more antibodies. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system.
In Alzheimer's disease, an increase in the production or accumulation of a protein called beta-amyloid protein results in brain cell damage and death from oxidative (free radical) stress. Antioxidant polyphenols abundant in red cabbage, particularly its anthocyanins, can protect brain cells against the damage caused by amyloid-beta protein, suggests a study published in Food Science and Technology.
Red cabbages contain significantly more protective phytonutrients than white cabbages:
The vitamin C equivalent, a measure of antioxidant capacity, of red cabbages is six to eight times higher than that of white cabbage.
A 100 gram (about 3 ounces) serving of raw red cabbage delivers 196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins. White cabbages yield 45 milligrams of polyphenols including .01 milligram of anthocyanins per 100 grams. Summing up their study results, the researchers concluded: "additional consumption of vegetables such as red cabbage may be beneficial to increase chemopreventive effects in neurodegenerative diseases such as Alzheimer's."
6:10pm: glass of Smoking Loon Merlot
7:30pm: veggie soup -- Marcel had some of this bowl too
- 2 cups chopped purple cabbage
- 1 cup chopped celery
- 1 cup chopped carrot
- 1/4 cup chopped purple onion
- 1 can white beans
- 1 can organic diced tomatoes
- 2 cloves garlic
- 1 1/2 Tbsp beef bouillon
- sea salt
- garlic pepper
8:10pm: Shock Top
8:50pm: black beans and brown rice with 50% reduced fat cheddar and lowfat sour cream
9:20pm: 1 cup Ben & Jerry's Chunky Monkey