Chowdahead for Weight-loss

If you love New England, chances are you are a Chowdahead dreaming of clams, aromatic vegetables and creamy potatoes! But here’s a fun tip: clam chowder, long popular in the Northeast, is one of many soup choices dieters have to choose from.

When it comes to losing weight, one of the oldest tricks in the book is to replace a full lunch or dinner meal with a simple soup or salad. These low-calorie dishes offer a quick and easy way to cut calories from your daily diet.

As with most soups, clam chowder is impressively low in calories. A single, one-cup serving of clam chowder will generally contain between 130 and 170 calories. Keeping your calorie count low will help you maintain a balanced diet, especially when you are enjoying bigger meals at other times of the day. This is easily the most obvious benefit of adding soups like clam chowder to your menu.

While the sodium content of the average bowl of clam chowder may be high, there is one clam chowder nutrition fact that stands out even higher that does not pose a risk to your health. Clam chowder is also incredibly high in vitamin B12, each serving containing over 200 percent your daily-recommended intake. Vitamin B12, like other B vitamins, is essential to the human nervous system, while also working to stabilize the heart, counteracting some of the negatives of high sodium. Aside from having excellent levels of Vitamin B12, clam chowder is also very high in a wide variety of other vitamins and minerals. The sheer concentration of these nutrients makes every calorie of this soup valuable, especially when made at home rather than purchased in a restaurant or in a store. Among the highest nutrients offered are potassium, calcium, and iron. In addition, this soup is also an excellent source of vitamin D and protein.

Because of the cream, chowder has a reputation for adding a little to your waist line, but have no fear and don’t believe everything you hear! Chowder is a healthy dish and because the calorie intake of this soup is packed with such a wide variety of nutrients, it’s worth every spoonful! Try my recipe for homemade “Chowda” and you’ll feel fueled and filled through much of the day. Keep these simple clam chowder nutrition facts in mind, and you’ll be well on your way to your target weight.

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New England Clam Chowder

INGREDIENTS
2 teaspoons olive oil
1 tbs garlic paste
1 medium onion, chopped
2 stalks celery, chopped
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 medium red potato, diced (leave peel on)
1 8-ounce bottle clam juice
3 cups low-fat milk
1/2 cup heavy cream
1/3 cup all-purpose flour
3/4 teaspoon salt
12 ounces fresh chopped clams or 3 6-ounce cans chopped baby clams
2 scallions, thinly sliced

PREPARATION
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes.

2. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.

3. Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes.

4. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.

P.s. To serve, top each serving with a hefty portion of fresh cracked pepper and some scallions.

Enjoy!

In health,
Johanna

Wonders of Watermelon

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It’s officially summer! Time for watermelon! What’s so wonderful about watermelon, you may ask? Let me tell you!

Watermelon does more than cool you off on a sizzling summer day- it can also help you get fit!

Watermelon straight from the fridge is a crisp and dripping-down-your-chin juicy treat. The melon is known for its subtle sweet flavor and juiciness that bursts in your mouth…but did you know that its health benefits match its great taste?

Watermelon is loaded with vitamin C and has almost twice as much lycopene as a tomato. But what makes watermelon truly special is the citrulline found in its pink flesh. Citrulline has been proven to help you work out more intensely and speed up your recovery time. Try drinking 2 cups of watermelon juice before a workout to reduce the likelihood of sore muscles.

Watermelon is also known for helping to relax blood vessels and may be good for your blood pressure.

So, now that you know how great watermelon is, are you up for a playful challenge? Try going beyond the wedge! Try using watermelon in a different way.

Some ideas:

1) Use it in savory dishes like a salad with red onion, basil and balsamic vinegar. (Try my recipe here)

2) Make watermelon salsa with diced avocado, scallions, and jalapenos.

3) Blend it with cucumber, lime juice, and ice for a refreshing smoothie.

No matter how you choose to enjoy watermelon this season, it just won’t feel quite like summer until you’re spitting out seeds 🙂

Let me know how you like your watermelon.

Enjoy!

In health,

Johanna

Mon Petit Chou – Reasons to Love Cabbage

 

Photo by ponsulak

When’s the last time you had cabbage?  When planning a meal, cabbage may not be the first veggie that comes to mind. It’s certainly not the sexiest vegetable out there, but it is packed with nutrients and fiber so brace yourself because I’m going to give you four great reasons to LOVE cabbage!

1) It’s beautiful! Cabbage is anything but boring! It comes in many varieties, including green, purple, and white. The brightly colored purple cabbage is not only pretty, but has anti-carcinogenic properties… meaning, it helps your body fight off cancer.

2) Cabbage will help keep your bones and body healthy  and  is a good source of vitamin C and vitamin K. Vitamin C helps the body develop resistance against infectious agents and harmful, inflammatory free radicals. Enough vitamin K in the diet makes your bones stronger & healthier.

3) Eating cabbage is like taking a multi-vitamin!  Yes, taking a multi-vitamin daily is a good idea, but adding cabbage to your diet just adds to the good work your vitamin of choice is doing for your health. Like other green vegetables, it is good source of many essential vitamins such as riboflavin, pantothenic acid, and thiamin. Replenish yourself.

4) Cabbage is also a natural source of electrolytes and minerals like calcium, potassium, phosphorous, manganese, iron and magnesium, which can help control heart rate and blood pressure. Iron is required for red blood cell formation and is an important mineral for avoiding anemia.

Next time you are at the market, put a head of cabbage in your basket and get cooking! Be creative with your cabbage and have fun– add it to salads, stir-fry, soups— steam it, boil it, shred it, and bake it! The possibilities are endless — my new method of choice is to roast it! De-lish!

Roasted cabbage slices are crazy good! They are crunchy and salty but still healthy! Check it out:

Ingredients:
1 head of cabbage
3 tablespoons of oil-coconut oil
salt and pepper to taste
Optional: 1 teaspoon of favorite herbs like basil, caraway seeds, dill, etc.

Instructions:
Preheat the oven to 400 degrees.
Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices. Aim for ¼-1/2 inch slices.
Oil a baking sheet with 1 tablespoon of the oil.
Place the cabbage on the baking sheet and drizzle with the remaining oil.
You may need to melt it if using a solid oil like coconut oil.
Sprinkle with desired spices (it is even delicious with just Himalayan salt !) and place in the oven.
Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve.

image   Enjoy!

In health,
Johanna

Presto Pesto- 3 Reasons to Love Basil!

Photo by Stoonn

Photo by Stoonn

Basil is an herb well known for its use in Italian cuisine – it is a major ingredient in pesto sauce. Basil is also commonly used in Indonesian, Thai, and Vietnamese cuisine.

The Oxford English Dictionary says that basil may have been used as “some royal unguent, bath, or medicine”.

In fact, there are quite a number of different beliefs associated with the herb. The French often refer to the herb as l’herbe royale (the royal herb), and in Jewish folklore basil is thought to give strength while fasting.

Basil is used in traditional Tamil medicine and in ayurvedic medicine, which is a form of alternative traditional medicine in the Indian subcontinent. Eat basil to get a natural dose of vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium.

There are different types of basil, which differ in taste and smell. Sweet basil (the most commercially available basil used in Italian food) has a strong clove scent. Whereas lime and lemon basil have a strong citrus scent.

But let’s get to the point– Here are your reasons to LOVE basil!

1) It may be useful in treating arthritis and inflammatory bowel diseases.

2) Basil has properties that can help prevent the harmful effects of aging.

3) Helpful in preventing damage caused by some free radicals in the liver, brain and heart.

 

Did you learn anything new about this pretty little green leaf? Here is a great pesto recipe to put your new basil knowledge to use!

 

Photo by piyato

Photo by piyato

Basil Pesto

Ingredients:

  • 1 1/2 cups fresh basil
  • 1/3 cup olive oil
  • 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
  • 5 cloves garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes. For a lower fat version replace half the oil with soy milk.

This vegan pesto recipe. Toss with pasta, use as a pizza sauce or serve with bread or crackers for an appetizer. Vegan pesto is very quick and easy to make as long as you have a good food processor. This is also a raw foods recipe.

 

Enjoy!

In health,

Johanna

 

 

Very Veggie Soup

I challenge you to try going meatless one day each week. Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel. There are tons of ways you can incorporate alternatives to meat in your meal plans. One way is to use healthy meat replacement products you’ll find in the health food section of your local grocery store. Look for veggie burgers, hot dogs and even sausages that do not use any artificial flavors or additives. Choose a product that is made of organic ingredients whenever possible–have fun and be creative. Think of all the food items you can add rather than eliminate.

There are plenty of meals you can prepare that don’t require the substitution of meat. Spaghetti with a pesto or marinara sauce is tasty served with a sprinkling of parmesan cheese and topped with fresh basil. Consider stuffing mushrooms or bell peppers with roasted corn, brown rice, cheddar cheese, and olives for a south of the border indulgence. For breakfast, cereal or oatmeal with fresh fruit are great options. Pancakes, omelets and even quiche are also good choices. Lunch can be made filling with a huge salad topped with nuts, fresh veggies, croutons and your favorite dressing paired with an avocado or egg salad sandwich on the side. You can even find meatless frozen meals, such as Amy’s burritos and pizzas, at the grocery store. Try a veggie chili either from a can, or make your favorite recipe at home replacing the meat you’d normally useby simply adding extra beans in place of the meat.

Personallly, I love soup and this is my frequent go-to meatless meal. It’s been pretty chilly around here these days, and so I hunkered down and made what I hope is the last big batch of wintry veggie soup before we set our sights on grilling and other spring and summer fare. This is sort of a kitchen-sink soup. Use what you’ve got. It will be slightly different every time, but that’s what keeps this soup interesting.

Start with a good broth, if you can. I prefer to make my own veggie broth from a big bag of vegetable scraps I keep in my freezer for just such occasions. I store carrot peels, onion and garlic skins, celery tops and bottoms, potato peels, anything that’s not going to give the soup a strong or “off” taste (skip pepper scraps, eggplant scraps, tomato scraps, things like that). But, if you don’t have the time or supplies on hand for a fresh broth, just purchase veggie broth, or go with water and increase the veggies you’re including in the soup.

I’m a huge fan of soup because of it’s hydrating abilities. Soup contains water with other foods, but it also has low fat, low calories,  and many vitamins & protein which are very good for your health. So eating a bowl of soup can help you feel full for longer and reduce the amount of calories you intake after that. If I haven’t convinced you yet, vegetable soup is also great for losing weight.

Ready to give it a go? Time to warm up those bellies, people.

Ingredients 

6 to 8 cups good vegetable broth

2 or 3 tablespoons of Extra Virgin Olive Oil

1 onion, diced

3 carrots, cut in half moons

3 celery stalks, with frilly leaves on top, diced

2 garlic cloves, minced

1 large potato, peeled and cubed

1 red pepper, diced

2 handfuls of string beans, fresh or frozen

1 15 oz can of diced tomatoes

1 15 oz can of dark red kidney beans, rinsed and drained

1 small handful of fresh parsley, chopped

Red wine (splash)- optional

Salt and pepper to taste

Garnish with chopped fresh parsley

Preparation

Saute onion, celery, carrot, peppers, and garlic in olive oil in a large soup pot for a few minutes until softened. Add warm or room temperature vegetable broth to the veggies. Bring to a boil and reduce heat to a simmer. Add potatoes, green beans, and red beans, then add a splash of red wine (about 1/4 to 1/2 cup, depending on taste)/ if not using red wine opt for a few 1 tps of soy sauce. Let simmer for 40 minutes or so. Add salt and pepper to taste. About 8 minutes before you’re ready to serve. Add the parsley and stir.

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Fruity Fructose!

Fruit is healthy, right? But what about canned fruit?

Yes, fruit is super healthy for you, but becomes bona fide junk food when put into a can! Did you know that canned fruit is packaged in syrup? — that syrup is PURE sugar! Why manufacturers feel the need to can, package, and bottle nature’s candy with excess sugar is a question I will never stop asking. The sugar solution clings to the fruit like syrup to a pancake, soaking every bite with utterly unnecessary calories.

If fruit is not in season where you live and you are floking for cheap sources of fruit to have on hand at any time, opt for the frozen stuff—it’s picked at the height of season and flash frozen on the spot, keeping costs low and nutrients high. If you opt for canned fruit, rinse it off  and never never never {yes, never} drink the syrup! Beware of high-fructose corn syrup!

Here’s a fruity recipe for you that’s frustose free!!

Photo by Paul

Photo by Paul

Mandarin Blueberry Muffins 
1 3/4 cups whole wheat flour
3/4 cup oat bran
1/3 cup natural sweetner ( I used date sugar)
1 tablespoon baking powder
1 (11 ounce) can mandarin orange segments, drained and rinsed
2 egg whites
1 teaspoon vanilla or almond extract
3/4 cup fresh or frozen blueberries

  • Preheat oven to 350 degrees F.
  • Prepare a 12 cup muffin pan by spraying with nonstick cooking spray.
  • In a large bowl, combine the flour, oat bran, sugar, and baking powder; stir to mix well.
  • Crush the orange segments slightly and add the oranges and egg whites, and extract to the flour mixture; stir just until the dry ingredients are moistened.
  • Fold in blueberries.
  • Spoon into prepared muffin cups and bake for 15 – 18 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes before removing from the pan.

Enjoy!

In health,
Johanna

Winter Warmer Crockpot Chicken Soup!

The weather changes, so we all get colds. It happens every year, but never fails to take us completely by surprise. Luckily for us, we know the cure (well, at the very least, the remedy): chicken soup. Just about every culture has their version of chicken noodle soup which is a simple saute of onions, carrots, and celery, chicken stock and pasta.  I don’t have any hard evidence that it cures anything, but I do know it’s what I turn to when I’ve had a rough day, feeling a little under the weather, or see harsh winter days infront of me.

Having a few great chicken soup recipes under your belt for cold weather and flu season will not only help you weather it, but will also make you look like a superhero to friends in need. If anyone has ever made you chicken soup when you were sick, you know how awesome it is, and how restorative it can feel. Chicken soup may not really cure a cold, but it certainly helps. Even if you’re in perfect health it tastes awfully good — and when made from scratch you can ensure that you are cooking up the healthiest version.

Here’s my recipe for the best crockpot chicken soup I’ve ever made! Give yourself a treat with this winter warmer.

First, I made my stock from scratch. Don’t be afraid of making the stock from scratch—it’s actually easy and makes all the difference in your finished soup. Simply drown the bones from the leftover roasted chicken carcass to give the stock a complex flavor, add some vegetables and water, simmer, then strain the stock. ((Please note, if you prefer a meatless soup- follow my recipe  for a fab veggie stock, then follow the same steps outlined here– just hold off on the birdy))

For the stock:
1 roasted chicken carcass, meat removed and reserved for the soup
1 tablespoon olive oil
3 quarts (12 cups) water
1 medium carrot, peeled and coarsely chopped
1 medium celery stalk, coarsely chopped
1/2 medium yellow onion, coarsely chopped
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon whole black peppercorns

INSTRUCTIONS
For the stock:
Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.

Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.

Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).

Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.

Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups). Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)

(Here’s the carcass cooking)
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(Now time to strain)
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(Seperate clean meat from unwanted parts)
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Now that you have the meat— get your crockpot out and get that soup cooking!

For the soup:
2 medium carrots, peeled and medium dice
2 medium celery stalks, medium dice
1/2 medium yellow onion, medium dice
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon finely chopped fresh thyme leaves
Freshly ground black pepper
1 cup dried pasta of choice (about 2 ounces)

For the soup:
Heat broth in crockpot on high heat. Add the carrots, celery, onion, measured salt, and thyme, season with pepper, and stir to combine. Cook until the vegetables are tender (about 3 hours)

Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the noodles/pasta of choice and cook according to the package directions until al dente. Drain in a colander.

When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine. Cook until the flavors meld, about 1.5 hours. Taste and season with salt and pepper as needed.

(Veggies & broth cooking)
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(Meat added to veggie-broth mixture)
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(Enjoying a hearty lunch!)
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Enjoy your soup!

In health,
Johanna

Hmmm… Hummus!

 

Photo by KEKO64

Photo by KEKO64

Hmmm…. who knew that garlic, chickpeas and tahini puréed together could be so sublime and addictive? While most of us grab a container of hummus whenever we’re at the store to go with whatever veggies, chips and pita we have in our kitchen, this simple, lovable Mediterranean staple is also healthy, fun, easy and inexpensive to make yourself.

Hummus, a spread made from beans, contributes fiber and a little olive oil, both of which help fight hunger pangs. Additionally, this snack is rich in protein — but the benefits don’t stop there!! Chickpeas are known to be effective in preventing build up of cholesterol in the blood vessels, they are energy boosters and can fill you up without making you feel sluggish. The tahini in this recipe is a great source of calcium. Another healthy ingredient found in hummus is olive oil. As most people know, olive oil is a healthy fat. It has high monounsaturated fat content but low in saturated fat. This oil can help regulate cholesterol and protect the heart from various diseases. And, I won’t forget to mention the garlic and lemon juice, which are filled with antioxidants that reduce oxidative stress in the body. They also work to improve immune functions and fight of bacteria and viruses.

So, there you have it –humus is loaded with nutrients that can contribute to a healthy lifestyle. Include this in your diet by using it as spread on sandwiches and wraps, as dressing to your salad or pasta, as dip for raw vegetables, or as side dish for main courses. How do you like your hummus?

Here’s a yummy recipe to try:

Ingredients

      1 Can of Chick peas
      3 garlic cloves
      juice from 1/2 lemon (more or less to taste– yes, use fresh lemon!)
      1 tbs. Tahini (sesame seed paste)
      salt to taste (I use Himalayan salt)
      drizzle of olive oil

Directions

Add all ingredients to a food processor or blender and mix to a creamy texture – makes approximately 12.5 servings (2 tbs each). Add a smidgen of olive oil if too thick or for additional flavor.Enjoy!!
In health,
Johanna

Par up a Pom Pom!

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Tis the season! Hustle and bustle, cold weather and cold season. You make your list and check it twice — Flu shot, check. Hand soap, check. Window washer fluid, check. Pomegranate, what?

Yes, you read that right! Put this strange fruit with red little seeds on your list! Below I’ve listed oodles of reasons why you need more Pom in your life!

Pomegranates are filled with more antioxidants than other superfoods like acai berry juice or green tea. They are high in vitamin C — containing 16 percent of a person’s daily requirement! These juicy seeds also contain high amounts of vitamin K that helps to support bone health and vitamin B5 that helps the body metabolize protein, carbohydrates and fats.

Pomegranates are filled with manganese which helps to form bone structures during the metabolic process and potassium that helps to maintain cellular functions and balance fluid levels. The fruit is also high in phosphorus, magnesium, calcium, zinc and iron.

But, aside from the benefits to your body– pomegranates improve your health!

Benefits of Pomegranate

1. Beauty Benefits

Regenerate Cells. Pomegranate protects the epidermis and dermis by encouraging skin cell regeneration, aiding in the repair of tissues, healing wounds and encouraging circulation to skin that is healing.

Protect from the Sun. Consuming pomegranate provides the skin with compounds that help to protect against free radical damage which can cause sun damage, cancer and sunburn. The oil of a pomegranate contains the antioxidant ellagic acid that can help to inhibit skin tumors to protect the body from skin cancer.

Slow Aging. Pomegranates can help to prevent hyperpigmentation, age spots, fine lines and wrinkles that are often caused by sun damage.

Produce Youthful Skin. Because pomegranates help to soften the skin and produce additional elastin and collagen it can make your skin look more firm, smooth and youthful.

Help with Dry Skin. Pomegranates are often added to skin care products because they have a molecular structure that can penetrate deep layers of most skin types to provide additional moisture.

Use for Oily or Combination Skin. Oily or combination skin types that are acne prone can use pomegranate to sooth these outbreaks and minimize burns or scarring that can occur during breakouts.

2. Heath Benefits

Protect Cardiovascular Health. Pomegranate juice can act as a blood thinner and helps to remove plaque from the arteries that will help to minimize the risk of atherosclerosis. Consuming pomegranate juice can help lower LDL cholesterol and increase HDL cholesterol to improve heart health and reduce the risk of cardiovascular problems.

Fight Cancer. The antioxidants in pomegranates are effective in clearing away some types of cancer, including breast, prostate and skin cancers.

Improve Bone Quality. The enzyme inhibitors in pomegranate juice can help to prevent damage to the cartilage. It can also help to control cartilage degeneration to prevent osteoarthritis.

Boost Digestive Condition. Pomegranate juice helps to secrete enzymes with anti-bacterial properties that aid digestion and help to fight off hemorrhoids, nausea, dysentery, intestinal parasites, piles and diarrhea. You can also use pomegranate juice as a laxative to treat constipation.

Increase Appetite. Children that do not have a strong appetite can drink a glass of pomegranate juice to get an appetite stimulant.
Cure Anemia. The high amounts of iron in pomegranates will raise hemoglobin levels in your blood to help correct anemia.
Reduce Inflammation. The anti-inflammatory properties of pomegranates stems from its high vitamin C content that will help to manage asthma, sore throat, cough and wheezing.

Promote Blood Circulation. Pomegranates are often used to help relieve blood clots and can help to create a more youthful appearance.
Help Lose Weight. People are finding that pomegranates have a natural property that provides you with additional energy and cleanse the body, making it easier to lose weight.

3. More Benefits for Men

Decrease Risk of Impotency. Those that have a risk of prostate cancer, impotency or atherosclerosis can consume the pomegranate juice to reduce these risk. The high antioxidants will help to manage arteriosclerosis that can lead to impotency and increase your risk of prostate cancer.

Treat Prostate Cancer. Consuming pomegranates has been found to reduce prostate specific antigen in clinical trials. Research is ongoing to see if pomegranates can be used to treat people that already have localized prostate cancer. During these trials the juice was found to inhibit the growth of the cancer cells and lower its risk of metastasizing. The high phytochemicals in the juice seem to have a distinct effect on delaying and stabilizing the growth of PSA in men.

4. More Benefits for Women

Aid in Pregnancy. Pomegranate juice is high in niacin, folic acid, potassium, calcium, vitamin C, iron and fiber that help to maintain a pregnant woman’s health and encourage cell growth. Consuming pomegranate wine instead of alcoholic beverages helps to curb the craving for these hazardous materials while preventing the damage that often comes with consuming alcohol while pregnant.

Consuming pomegranate juice during pregnancy has also been fund to reduce cramps and sleep difficulties that often appear during pregnancy. It has also been found to increase blood flow to the baby which reduce she risk of brain damage.

Inhibit Breast Cancer. Studies have found that the ellagitannins in pomegranate juice will prevent estrogen responsive breast cancer cells from growing. This phytochemical inhibits aromatase that is used to create estrogen, increasing your risk of breast cancer.

So now you know why to buy pomegranate— but how do you peel this thing??? I got you covered! Here’s a fool-proof method.

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Enjoy!

In health,
Johanna