Avocado known by many interesting names, including the alligator pear, butter pear and vegetable butter. Avocados have amazing anti-inflammatory properties that fall into five basic categories. Which are omega-3 fatty acids, phytosterols, carotenoid antioxidants, non-carotenoid antioxidants and polyhydroxylated fatty alcohols, also known as PSAs. The anti-inflammatory properties of the avocado make it beneficial in helping to prevent rheumatoid arthritis and osteoarthritis. Having such amazing anti-inflammatory benefits also make it a great anti-aging food, as well as a nutrient dense, natural anti-inflammatory for conditions which contribute to chronic inflammation such as Ankylosing Spondylitis.
Avocados are also packed full of dietary fats to provide maximum absorption of necessary fat-soluable phytonutrients. These phytonutrients, which are also known as carotenoids, include lutein, alpha-carotene, beta carotene and beta-cryptoxanthin. By adding 150 grams of fresh avocado to your salad or eating avocado with similar foods increases absorption between 200-400%. Remember to peal NOT slice to get more of the green dark green flesh that lies just beneath the skin.
Here’s another fun TPP recipe using super yum avocados. Serve as an appetizer, side dish, or if you LOVE avocados as I do, then enjoy as a meal.
2 tablespoons Red Onions, finely chopped
1/4 tablespoons seedless Cucumber, peeled & diced
1/4 cup Grape Tomatoes, diced
3 tablespoons Green Bell Pepper, diced
3 tablespoons Kalamata Olives
1 Garlic Clove, finely minced
1 teaspoon Anaheim Pepper, seeded & finely chopped (optional)
1/2 cup freshly squeezed Lime Juice (to prevent browning & for topping)
2 Avocados, peeled, halved, pitted and rubbed with lime juice
1/4 cup of fresh Cilantro, or Parsley finely chopped (for topping)
1 Head Romaine Lettuce leaves, washed
Combine chopped red onion, cucumber, diced grape tomatoes, bell pepper, kalamata olives, garlic, Anaheim pepper and lime juice. Rub avocado with the remaining lime juice. Top avocado halves with the mixed ingredients, squeeze an ample amount of lime juice on each, then sprinkle with fresh cilantro (or) parsley and for nice added flavor add freshly ground lemon pepper. Place filled avocado halves on your romaine lettuce lined bowl or plate and serve.
- Hull organic strawberries by removing the green stem or calyx from the top of the berry.
- Cut the bottom tips for a flat edge, so the strawberries can stand upright.
- Fill hulled strawberries with non-dairy whipped cream. (MimicCreme Healthy Top Whipping Cream (or) Soyatoo! Rice Whip Vegan & Soy-Free whipped cream (or) Your choice of non-dairy whipped topping.
- Toss rinsed & dried organic blueberries into a little Organic Blue Agave Nectar for added flavor and a nice shine. (wipe the agave from the bottom of each blueberry to prevent sliding)
- Top crème filled strawberries with a single blueberry & serve.
Soyatoo! Rice Whip: Available at Whole Foods, Wild Oats & Online Retailers. Soy version also available, which is purely vegetable, organic, raw materials and in part from Fair Trade. TIP: For best results read all instructions: Leave at room temperature for at least 15 min prior to use. Turn upside down and shake contents toward nozzle. Lift nozzle & clean thoroughly after each use & be sure to refrigerate storing upside down. (low-carb) If you like Rice Dream Non-Dairy beverage, you’ll really enjoy this topping.
MimicCreme Healthy Top Whipping Cream: Is a delicious, truly non-dairy, non-soy whipping cream! Healthy Top by MimicCreme is made from a healthy blend of organic virgin coconut oil, almonds, cashews, sweet almond oil and natural cane sugar. Healthy Top is also gluten-free, contains NO hidden caseinates (casein is derived from milk) and produced using only non-GMO ingredients. Healthy Top is also cholesterol-free, kosher-parve (parve is a Herbrew term that describes food without any meat or dairy ingredients), contains no hydrogenated oils or trans fats, no high-fructose corn syrup, and no polysorbate 60. Chill as cold as possible, whip and enjoy! 16 fl. oz. resealable container yields approximately 4 cups whipped cream per carton. Available at Whole Foods & Amazon.com.
How To Whip MimicCreme Healthy Top:
Steak Strips With Bok Choy & Ginger, Lime, Garlic Raw Sauce Recipe:
In my ongoing battle my with chronic invisible illnesses & auto-immune disease, I’ve tried a number of different eating regimens, to help with managing the multitude of symptoms and the associated digestive issues. I alternate between vegetarian, raw vegan, to low-carb & low-starch with balanced protein. After my 8 years of straight raw vegan cuisine, I’m currently alternating between low-carb/low-starch & balanced protein in the winter, to more of a raw vegan with lots of fresh juices in the summer. This rotation stems out of pure necessity, as there is no cure for the auto-immune disease that I have and I prefer to manage my symptoms with a more natural approach. This means I must pay close attention to my diet. My husband who really enjoys cooking for me, has had his work cut for him, but he’s always up for the challenge. What’s even sweeter is that he adapts to eating whatever eating regimen that I’m eating at the time. Yes, those are interesting stories all their own. Especially our first time at a Raw Food Restaurant…pretty funny. It’s a quite balancing act when living with chronic invisible illness and multiple symptoms. I personally purchase foods free of hormones & harsh chemicals by gravitating toward organic & farm raised and I highly recommend the same for everyone healthy or sick. **(poblano chiles can contribute to inflammation, so it might be a best to avoid on a bad flare days. (The addition of them is completely optional)
This is Scott’s low-fat, low-carb & low-starch with balanced protein creation for me…Enjoy!
1lb Organic Beef Chuck Boneless Steak (or any thin cut beef steak)
3-4 Stalks Organic Baby Bok Choy
1 dash of Tamari (wheat free soy sauce optional)
2 inch slice of Ginger Root
1 Lime (juiced)
3 Garlic Gloves (minced)
**Poblano Chile Pepper
1/4 cup Olive Oil
To prepare raw sauce: Chop each ingredient separately or place in a food processor, using pulse/chopping mode; then pour in olive oil. Let sit for approximately 30 minutes. Raw sauce can also be prepared 24 hours in advance and refrigerated.
Rinse & separate each Baby Bok Choy leaf. Place in steamer and steam for approximately 15 to 20 minutes.
Pan sear steaks 2 to 4 minutes on each side, depending on the thickness. Rest cooked steaks for approximately 5 minutes. Cut into thin strips and set aside.
Plating your food: Lay steamed Bok Choy flat on the plate with stalk side up, using a total of 6-8 Bok Choy leaves, make a circle with green ends meeting in the center of plate. Lay steak strips on top of the Bok Choy greens, using approximately 1/2 cup to 1 cup of steak, or your desired amount. Drizzle with Tamari & approximately 1-tbls of fresh raw sauce and enjoy.
Note: carb/starch option for family members, or for those not on a low-starch diet: add couscous.
I absolutely love Kale in all of its glorious varieties and prepared in many different ways. I often eat kale as a side or an as entire meal, because of its antioxidant, anti-inflammatory, cholesterol-lowering and cancer fighting benefits. This is a fun, tasty recipe for anyone looking to add more vitamin K to their diets. This dish is perfect for a low-starch/balanced protein diet, and to make more vegan friendly simply omit the anchovies & eggs. If your not growing your own Dinosaur Kale, be sure to pick up a few bunches from your local Farmer’s Market, Whole Foods or the Organic Produce section of your local grocery store.
Beautiful Kale of Many Names: Dinosaur, Tuscan & Lacinato:
- 14 ounces organic Dinosaur Kale, devein & remove large stem, thinly slice crosswise (makes approx 8 cups)
- 6 Anchovy fillets packed in olive oil, drained (Trader Joe’s/approx 174 mg of sodium)
- 1/4 cup freshly squeezed organic Lemon Juice
- 1 garlic clove
- 1 teaspoon 365 Organic Dijon Mustard (Whole Foods) or Spicy Brown Mustard (Trader Joe’s)
- 3/4 cup Extra-Virgin Cold Pressed Olive Oil
- Freshly ground Black Pepper
- 1 hard-boiled Egg, peeled
Vinaigrette: Combine the organic lemon juice, anchovies, garlic & mustard in a blender; purée until smooth. Keep the blender running while you very slowly pour in the oil. Season with freshly cracked pepper to taste. Cover and chill. Can be made 2 days ahead & kept refrigerated.
Using a microplane zester/grater and a small bowl, grate your hard-boiled egg. I personally choose to use only the egg white, but if you prefer not to waste your egg, continue to grate the yolk as well. Grating can be done up to 6 hours ahead, simply cover, chill & store separately from other ingredients.
Toss kale and creamy dressing in a large bowl to coat. Add additional freshly cracked pepper if needed. Top with grated eggs and voilà! Enjoy as a meal or serve as a side dish, compliments of “The Positive Pear” (to modify for vegan friendly avoid the egg & anchovy)
Other Positive Pear Kale Recipes: “Kale”
Light, Vibrant & Palate Cleansing!
Natural Raw Cranberries having amazing healing attributes. Research shows that this small, amazing red fruit might be instrumental in cleansing and soothing the kidneys, fighting bacteria which leads to stomach ulcers, as well as supporting cardiovascular & liver function. They are also high in antioxidants and provide many anti-inflammatory benefits. Combined with Ginger Root, you have double the healing power, as ginger is great for digestion & is known to reduce inflammation.
12 oz Bag of Fresh Organic Cranberries
2 Oranges Juiced & Zest from 1 Orange
2 Tsp Lemon Juiced & Zest
2 Tsp Fresh Ginger Root
1 Shallot Minced
2 Tbls of Agave Nectar
In a food processor chop the ginger root until fine, add the orange & lemon juice with zest of both, add the cranberries, and pulse the motor until the berries are finely chopped (broken not mushy). Transfer the mixture to a bowl and stir in Agave. Cover & chill the relish for a minimum of 30 minutes. This relish keeps, covered and chilled, for up to 2 weeks.
TIP: Using a microplane zester/grater will produce lighter, fluffier zest. If your relish is to tart, simply add more Agave to taste. Serve as you would any cranberry sauce or relish.