25 Ridiculously Healthy Foods

05/10/2013

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Dark Chocolate

Thank you, dark chocolate, for making us feel good—not guilty—about dessert. Dark chocolate is filled with flavonoid antioxidants (more than 3 times the amount in milk chocolate) that keep blood platelets from sticking together and may even unclog your arteries.It may also help with weight loss by keeping you feeling full, according to a study from Denmark. Researchers gave 16 participants 100 g of either dark or milk chocolate and 2 hours later offered them pizza. Those who consumed the dark chocolate ate 15% fewer calories than those who had milk chocolate, and they were less interested in fatty, salty, and sugary foods. Try a chocolate with 70% or more cocoa. Two tablespoons of dark chocolate chips with fresh berries as a midafternoon snack or after-dinner dessert should give you some of the heart-healthy benefits without busting your calorie budget.


More Healthy Eating Ideas
More from Prevention: 




Read more: http://www.prevention.com/print/27166#ixzz2Svp8Xi6H
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Best Vegetarian Recipes!!!

09/04/2012

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Punchfork — The best Vegetarian recipes from top food sites:   http://punchfork.com/top/vegetarian

The easiest way to discover the best vegetarian recipes from top food sites and share them with family and friends.
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Lentil's Aren't Just For Vegetarian's Anymore!

05/16/2012

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Photo courtesy of feministjulie via Flickr/cc
Walnut oil adds smoky flavor while the orange gives the vinaigrette substance and hold the lentils together well. Lentils are a pleasure to make, aren’t they? They’re quick cooking, low fat and high in protein. You can serve this warm or room temperature. It loses something when served chilled. I wouldn’t if I were you.

Lentil Salad with Cauliflower, Walnuts, and Roasted Orange Vinaigrette Recipe Serves 12
Prep Time: 10 minutes
Cook Time:  About 2 hours

Nutritional Breakdown:
Calories: 387        Carbohydrates: 33gr
Fat: 24gr              Fiber: 15gr
Cholesterol: 0       Sugars: 5gr
Sodium: 218gr      Protein: 14gr

2 oranges, halved and de-seeded
¾ cup OJ with pulp
½ cup walnut oil
¼ cup canola oil
1 tablespoon of apple cider vinegar
Head of cauliflower, cut into florets
Salt and pepper, to taste
One 16-ounce bag of lentils
¼ cup olive oil
2 cups walnuts

Preheat oven to 400 degrees. Put the oranges face down on a foil-lined baking sheet, and then roast for 40 minutes. Remove the oranges from the oven and allow them to cool completely. Scoop out the pulp into a blender and blend on high speed for about 1 minute. Lower the speed to medium then slowly add OJ, the oil and vinegar while the blender is still on and continue to blend until the ingredients are emulsified. Add salt to taste.

Lower the oven to 350 degrees. Toss the cauliflower with the olive oil and salt. Place the cauliflower on a parchment-lined baking sheet and bake for 15 minutes. Use a spatula to flip the florets over and bake another 15-20 minutes or until the cauliflower is crisp and brown around the edges.

While your cauliflower is roasting, put your lentils in a large pot and put in enough cold water so that it is 3 inches above the lentils. Add a tablespoon of salt then bring the water to boil over medium-high heat. Reduce the heat to low and simmer until the lentils are soft (Older lentils take longer to cook so depending on how old the lentils are, they may take anywhere from 15 minutes to an hour). Drain the lentils and spread them on a baking sheet so they cool quickly.

Leave the oven on 350 degrees for the walnuts. Bake the walnuts in a single layer on a parchment-lined baking sheet for 5-8 minutes or until golden brown.

Once the lentils, cauliflower and walnuts have cooled, mix the ingredients together in a large mixing bowl. Add the vinaigrette to the lentils and mix together. Add salt and pepper to taste. Serve at room temperature.
Tags: What'sCook.in, vegetarian

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Slow-Cooker Spanish Lentil and Chorizo Stew Recipe

11/09/2011

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Ingredients
  • 1 cup dried lentils (yellow or green)
  • 1 small yellow onion, sliced
  • 3 whole cloves of garlic
  • 5 ounces chorizo*, sliced in thin rounds
  • 4 cups chicken broth
  • ¼ cup cooking sherry
  • 1 bay leaf
  • 1 teaspoon black pepper
  • ½ cup flat-leaf parsley, chopped, for garnish
*Note: The smoked paprika in the chorizo is key. If you can't find it, use another kind of sausage and add a 1½ tablespoon of smoked paprika.

Directions Put the lentils, onions and garlic in the slow cooker. Slice the chorizo into thin rounds and add to the pot. Pour in the stock and sherry. Stir in the bay leaf and pepper.

Cook on low for 5 hours (or high for 3). Slow cooker times may vary, mine is pretty steady.

Spoon into a bowl and top with chopped parsley.

Recipe Details Serves 3-4


Read more: http://www.thedailymeal.com/slow-cooker-spanish-lentil-and-chorizo-stew#ixzz1dFJrKLAB
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