When I tell you I have not been sick for over five years now, not even a sniffle, I am telling you the God's honest truth. I work in a very busy medical practice with lots of sick people, (especially this time of year), and I do not get sick. I don't take a flu shot, I don't take vitamin supplements, so how can I possibly stay healthy working in a germ-infested environment? As a matter of fact, my husband came down with the flu on New Years Eve, (yes, New Years Eve), and literally could not lift his head off his pillow for four days. (My husband eats the Standard American Diet, SAD) I was absolutely fine. I "eat" all my vitamins, minerals and antioxidants that protect me from all those nasty germs! It really is that simple. I eat salad twice a day loaded with greens and all kinds of vegetables...enough salad that would probably feed three people. The antioxidants in the salads alone are my arsenal against all the germs that are everywhere.
Everyone should eat a VARIETY of colorful fruits and vegetables. Not only to protect yourself from all the germs but so many studies have proven eating vegetables and fruits reduce our risk of cancer, heart disease, dementia, strokes, diabetes, and all kinds of chronic diseases that are so prevalent today. Yet, so many people do not eat enough of these foods to maximize their chances of good health into old age. In my opinion, everyone needs to eat about one pound of vegetables a day from a variety of sources: leafy greens (the best bang for your buck), broccoli, peppers, tomatoes, oranges, carrots, sweet potatoes, beets, plums, berries, etc. These foods should be the core of our diet.
Unfortunately, the less colorful vegetables and fruits such as potatoes and bananas don't have as many benefits as the brightly colored ones. Therefore, they do not count towards the recommended intake...it doesn't mean they don't have other benefits such as potassium and other nutrients, they just don't have all the antioxidants and vitamins that the really colorful veggies and fruits have. I have mentioned this before, vitamins and supplements are very poor substitutes for the natural cocktail of nutrients provided by colorful fruits and vegetables...there really is no comparison. As a matter of fact, studies are now showing taking vitamins in isolation may be harmful for your health!
Make brightly colored fruits and vegetables a MAJOR part of your diet. When you are eating all these colorful foods, you are pushing out all the other not-so-healthy foods from your diet.
This recipe comes from the book, The Get Healthy, Go Vegan Cookbook.
MIXED VEGETABLE CURRY WITH WHOLE WHEAT COUSCOUS
1 cup vegetable broth
2 c chopped onion
2 cloves of garlic, minced
1 T ground coriander
1 t cumin seeds
1/2 t ground turmeric
salt and pepper to taste
2 medium tomatoes, seeded and cut into 1 inch pieces
2 c frozen green peas
1 medium sweet potato, peeled and cut into 1 inch pieces
1 medium carrot, peeled and cut into 1 inch pieces
2 cups whole wheat couscous
2 T finely chopped fresh cilantro (or parsley if you prefer)
- In a large skillet over medium heat, heat 1/4 c of broth. Add the onion and garlic and saute for 3 minutes. Add tahe coriander, cumin, turmeric, salt and pepper and saute for 3 more minutes.
- Add the tomatoes and cook for 2 minutes. Put in the peas, sweet potato, carrot, and remaining 3/4 c broth.
- Bring to a boil, lower heat, cover and simmer for about 20 minutes, until the vegetables are tender.
- Bring 4 cups of water to a boil in a medium saucepan. Add the couscous slowly to the pot. Bring to a boil. Cover and turn off heat. Let the couscous stand covered for 5 minutes, until water is absorbed. Fluff with a fork.
- Serve the vegetable mixture over cooked couscous, sprinkled with cilantro or parsley if desired.
Serve this with a salad and look at the rainbow of colors you have in front of you!!