Dr Oz: Antioxidant Recipes
Doctor Oz & registered dietitian Kristen Kirkpatrick talked all about the Benefits Of Antioxidant Foods. Maybe you know they have health powers, and want to eat more of them, but you aren’t sure how to incorporate them into your diet.
That’s why these two shared an entire day’s worth of antioxidant rich recipes you can incorporate into your routine. Check them out and maybe you’ll find a new mealtime favorite that’s great tasting and good for you.
Dr Oz Antioxidant Breakfast: Power Smoothie Recipe
- ½ cup Raspberries
- ½ cup Blueberries
- ½ cup Strawberries
- ½ cup Blackberries
- 1 cup Pomegranate Juice, unsweetened
- Ice, as needed
Blend ingredients together until mixed to your desired consistency.
Dr Oz Antioxidant Lunch: Tomato Soup & Kale Salad
Earlier, Dr Oz and AJ Jacobs talked about the benefits of Eating Apples & Soup. Now you can make soup a part of your antioxidant lunch.
Try Tomato Soup with some Broccoli and Kale on the side. Tomatoes will load you up with Lycopene, as well as Vitamins A and C. Broccoli has Beta Carotene and cancer fighting properties.
But beware that overcooking your Broccoli can actually kill the nutrients you’re trying to get out of it. Dr Oz and Kristen suggested a light steam, which is actually even better than eating raw Broccoli. That’s because heat helps its powerful Enzymes latch on to your digestive tract. However you prepare it, be sure to cut it first, to activate the Enzymes inside.
Dr Oz Antioxidant Dinner: Salmon with Artichoke & Sweet Potato Gratin
Dr Oz’s advice for dinner was to start with a Salmon entree, prepared by baking, poaching, steaming or broiling. You don’t want to fry fish like Salmon because that kills the nutrients. Outdoor grills are also not the best, because they can actually introduce carcinogens into your food. Finally, pair the salmon with this Sweet Potato recipe. Did you know that Artichokes are one of a handful of foods that still maintain their nutrients when cooked?
Dr Oz: Artichoke & Sweet Potato Gratin Recipe
- 2 ⅓ cups Artichoke Hearts
- 2 Tomatoes, diced
- 2 tbsp. Olive Oil
- 1 bunch Scallions
- 1 ½ lb. Sweet Potatoes
- 1 ½ tsp. Oregano
- 1 15 oz. can of Cannellini Beans
- ½ cup Chicken Stock
- Salt & Pepper
- Preheat your oven to 350.
- Chop your Artichokes & Tomatoes.
- Mix them with Scallions, Olive Oil, and half the Oregano and Salt.
- Combine your beans with Pepper, and the last of your Salt & Oregano, blending in a food processor.
- Halve the Sweet Potatoes, placing half of them in a baking dish.
- Cover with your pureed beans and Artichokes. Then top with remaining Sweet Potatoes and sliced Tomatoes.
- Cover and bake for about an hour, until tender.
- Then remove cover and bake 10 more minutes, until golden brown.