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FROM THE EDITOR

Your Healthy New Year

W

ow, 2020. What a year—I’m glad it’s behind us! I hope you and your loved ones have been able to make the best of a very challenging time. We’re slowly coming out of the woods, and what’s most important now as we launch into this new year is to focus on staying happy and healthy.

Cooking yummy, nutrient-laden food and improving my cooking skills have been and will continue to be a priority for me. I’ve been mixing up my recipe repertoire by poring over old and new cookbooks for ideas, along with scanning favorite food blogs. I save the most labor- and ingredient-intensive recipes for weekends, when I have the leisure of more time. It’s a culinary adventure for sure.

Speaking of culinary adventures, I recently had the pleasure of joining a fabulous chef, Lorenzo Boni of Barilla USA, on an Instagram Live, where we prepared a delicious recipe together: Spicy Rigatoni with Mushrooms and Sausage. You can find it on our website or watch the video on Instagram @livenaturallymagazine.

As one who loves pasta dishes, I was excited to learn a few cooking tricks from Chef Lorenzo. One tip is starting with a cold versus hot skillet when sautéing chopped onions, so they slowly “sweat” out their flavor versus cooking too quickly or burning.

Another tip—one of the most important when making a sauce, according to Lorenzo—is adding broth to the sauce to deglaze the bottom of the pan and melt the caramelization of ingredients in the skillet, putting that flavor back into the sauce.

It was wonderful to banter back and forth with Chef Lorenzo, and we’ve committed to one day getting together in person to cook. I also look forward to when I can travel once again with my husband to places like Italy and enjoy its culinary delights.

If you enjoy travel and experiencing different

countries and their cuisines, we have a number of fun “armchair travel” stories on our website about different destinations—Thailand, Japan, Morocco and more—and regional recipes to try.

As with every issue, we have a great selection of recipes in the following pages. Do you have a slow cooker or Instant Pot? We’ve gathered up some fun ideas to cook in these popular kitchen gadgets from a number of fabulous cookbooks (pg. 22−24). We’ve also collected a number of yummy soup recipes from some of our favorite cookbooks to cook up on chilly nights (pg. 19−21).

Here’s to living happy and healthy in 2021!

Rebecca Heaton, Editor editor@livenaturallymagazine.com

CONTACT US editor@livenaturallymagazine.com

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CONTENTS WINTER 2021

21

23 BEGIN 05 How to Get Off Sugar PLUS The healthiest diet to follow, GABA for memory and honey for your health.

KITCHEN 10 A Bevy of Butters PLUS Cold-brew coffees, healthy cereals and the best oils for cooking.

EAT 19

Fast & Flavorful Warm and healthy soups for chilly nights.

22 Healthy Kitchen Delicious dinners using a slow cooker or Instant Pot. 26 Around the World The cuisine of Vietnam, a balance of aromatics.

AVAILABILITY OF PRODUCTS FEATURED IN THIS ISSUE MAY VARY BY STORE LOCATION.

2

WINTER 2021 | LIVE NATURALLY

BOOST 30 How Inflammation Affects Immunity Vitamins and minerals to keep these systems in balance.

32

Bergamot Battle high cholesterol and balance blood sugar with this citrus superstar.

recipe index Chicken-Parm Zucchini Boats 23 Golden Healing Power Soup 21 Korean-Inspired Beef Wraps 24 Noodle Broth with Oyster Mushrooms 19 Red Curry Shrimp with Basil and Lime 22 Streetside Corn and Chile 27

COVER PHOTO BY KAROLINE JÖNSSON FROM HAPPY VEGAN COMFORT FOOD ©2019 BY KAROLINE JÖNSSON USED WITH PERMISSION OF PAVILION

Sweet Potato Gnocchi 9 Vegetarian Chili with Poblanos and Hominy 20

(CLOCKWISE FROM TOP LEFT): SHUTTERSTOCK; PETRINA TINSLAY; GHAZALLE BADIOZAMANI

30

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PRESIDENT Brendan Harrington SKIING

BEGIN

How to Get Off Sugar

In his new book, Dr. Daryl Gioffre shares techniques on how to beat sugar addiction and transition from stress eating to strength eating.

B Y R E B E C C A H E AT O N

I

t’s one of the most common New Year’s resolutions: eating better and consuming less sugar. In his book Get Off Your Sugar: Burn the Fat, Crush Your Cravings, and Go From Stress Eating to Strength Eating (Hachette Go, 2021), Daryl Gioffre, a board-certified chiropractor, raw-food chef, ultramarathoner and former sugar addict, offers techniques on understanding and kicking a sugar addiction and transitioning to healthier habits. We caught up with him to learn more.

SHUTTERSTOCK

What inspired you to write this book?

I was massively addicted to sugar my entire life. In my late 20s, I started growing out of my pants, so I bought bigger sizes. My energy was depleted by the end of each day, and I realized that I was a walking contradiction: I would tell my patients to reduce their sugar, and then I’d go into my office and wolf down a candy bar. I was 42 pounds heavier than I am today. One day I was adjusting a patient and my

pants ripped down the backside. It was the straw that broke the camel’s back.

Right around that time, I learned about the alkaline diet and the “add versus take away” approach to eating.

When I tried to simply deprive myself of sugar, it didn’t work. I started adding green juices and salads and boosting my mineral intake, along with more exercise.

Within three weeks, my cravings were gone—no joke! And within four months, I lost the 42

pounds. It gave me a new lease on life.

Why is it so difficult to beat a sugar craving with willpower alone?

Sugar is powerful: Research proves it is more addictive than cocaine. Americans eat more sugar than any other country in the world—an average of 130 pounds each year or 38 teaspoons per day!

The World Health Organization recommends 6 to 9 teaspoons. The big problem is that sugar is hiding in “health” foods, like dairy,

grains and processed foods; in your average U.S. grocery store, 74 percent of products contain sugar or a sweetener.

Many of us set a New Year’s resolution to kick sugar. Willpower gets you started, but there are deeper reasons that need to be addressed for you to be successful—like nutrient deficiencies that can cause sugar cravings, as well as really understanding your motivation. Good health is 20 percent strategy, 80 percent psychology. If you have a powerful purpose, you can crush the craving.

Please define the phrase “strength eating” from your book title.

Even before the pandemic, stress eating was a regular part of many people’s lifestyle. Stress creates acidity in the body and kick-starts a lot of cravings.

But there is an alternative.

As we start to add more healthy “strength” foods to our diet, we crowd out the bad, acidic options like sugar, the most acidic thing you can put in your body. It’s not about deprivation but about adding good to outweigh the bad.

With strength eating, you want to fill your body with three good-for-you meals a day, with a goal of no snacking in between. This will help your insulin and sugar levels drop, allowing the body to use the preferred source of energy: fat. In turn, this can help you lose weight. If you do need a snack, turn to something healthy, like a celery stick with almond butter and hemp seeds.

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BEGI N | D ID YO U KN OW ?

Honey to the Rescue

C

oughing? Help may be as close as your pantry, according to a meta-analysis published in the British Medical Journal. In a review of 14 studies, honey was found to alleviate a cough and other symptoms of upper-respiratory infections more effectively than placebos and common over-thecounter remedies. The studies showed that honey reduced the frequency and severity of coughs and relieved congestion, but it didn’t seem to shorten the duration of the cold itself. The results were the same for both children and adults. The report didn’t recommend a specific dose or way to ingest the honey, but when used to ease a cold, it’s commonly either dissolved in tea or eaten by the spoonful. —Kellee Katagi

Go GABA

KETO. ATKINS. VEGAN. DASH. PALEO. Popular diets come and go, leaving us wondering what’s the best approach to healthy eating. A study published in the Journal of the American College of Cardiology says the answer is—drumroll, please—a fish-centric Mediterranean Diet, with elements of intermittent fasting.

The Mediterranean Diet emphasizes vegetables, fruits, nuts, seeds, legumes, whole grains, extra-virgin olive oil, fish and seafood, and fermented dairy products. It doesn’t strictly prohibit HOVER YOUR SMART PHONE foods (in fact, doing so often backfires, CAMERA OVER the scientists found), but it minimizes THIS CODE TO TRY OUR red meat, processed meat (such as MEDITERRANEAN pepperoni, bacon and sausage), sugar, MEAL PLAN fried foods and refined grains (versus whole grains). The researchers also advised restricting all daily food consumption to an eight- to 12-hour window.

A U.S. News & World Report analysis of 35 diet approaches confirmed these findings, listing the Mediterranean Diet as the best overall eating strategy.

In second place was the DASH (Dietary Approaches to Stop Hypertension) diet, which is strikingly similar to the Med. —KK

TIP:. Before you buy a GABA supplement, do your research to make sure it’s a high-quality product that can penetrate the blood-brain barrier. —KK

SHUTTERSTOCK (3)

THE HEALTHIEST WAY TO EAT

To improve memory and spatial cognition, a regular dose of GABA (gammaAminobutyric acid) supplements could be the ticket, suggests two new studies out of Japan.

GABA is a neurotransmitter that the brain naturally produces but that may decline with age. Higher GABA levels in the brain are linked to better sleep and relaxation, less depression and anxiety, improved muscle building and recovery, and—as the Japanese research indicates—sharper thinking skills. In the double-blind, placebo-controlled studies, healthy adults ages 40-plus who took either 100 mg or 200 mg of GABA for 12 weeks improved their results on cognitive tests, with even better results for the 200 mg group.

BEGI N | ADVERTORIAL

WHY YOU NEED COLLAGEN It’s one of the major building blocks of bones, skin, muscles, tendons and ligaments.

Collagen

It’s the most abundant protein in the human body—nearly 30 percent of total protein—and the second most abundant substance in the body after water. “It’s found nearly everywhere—in your connective tissues, skin, bones, muscles, ligaments, tendons, joints, hair and nails,” says Jenn Randazzo, M.S., R.D., C.L.T., director of education for Vital Proteins, makers of high-quality collagen products. “And it acts like a scaffolding, supporting your body in a variety of ways, from strength and flexibility to movement and motion.”

Our body naturally generates collagen, but as we age, the body becomes less efficient at producing it. And this starts around age 25! That’s why it’s important to support your body with collagen nutrition and supplementation starting NOW.

AMERICA’S #1 COLLAGEN BRAND

MANY BENEFITS OF COLLAGEN

Founded on the belief that collagen nutrition is fundamental to maintaining overall health and longevity, Vital Proteins makes it easy for everyone, every day to get collagen and live a more vibrant, healthy life.**

SKIN

Where Vital Proteins Collagen Comes From SI SOUNGLE RCIN G

BOVINE COLLAGEN from the hides of grass-fed and pasture-raised cattle in Brazil, with minimal processing and no chemical solvents.

MARINE COLLAGEN from the skin and scales of non-GMO, wild-caught fish (mostly cod).

There are no known sources of vegetarian or vegan collagen.

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WINTER 2021 | LIVE NATURALLY

Add a scoop to your morning coffee!

Firms skin and boosts elasticity**

HAIR

“We take our collagen sourcing very seriously, using single sources for immediate traceability and quality control,” explains Jenn Randazzo, M.S., R.D., C.L.T., director of education for Vital Proteins.

DID Y Collag OU KNOW in the en productio? b declin ody starts ton e at ag e 25!

Promotes healthy, strong hair**

NAILS

Accelerates nail growth and strength**

BONES

Strengthens bones**

JOINTS

Supports cartilage production**

Add Collagen Peptides to Drinks and Food “What I love about Vital Proteins collagen peptides is that you can add it to your favorite beverage: coffee, water, citrus water, a smoothie,” says Jenn Randazzo. “It’s odorless, flavorless and doesn’t change the viscosity of what you eat or drink.”

TIP. When dissolving collagen peptides in water, Randazzo recommends room temperature to avoid clumping. Add a scoop of powder and stir with a fork or frother wand for 30–60 seconds, until dissolved.

Then add ice or more cold water.

BEST TIME TO TAKE COLLAGEN? Whenever it’s easiest to fit into your daily wellness routine!

THIS RECIPE IS MADE WITH COLLAGEN!

Sweet Potato Gnocchi What makes this recipe special?

The addition of better-for-you ingredients, including almond flour, tapioca starch and Vital Proteins Collagen Peptides.

BY CHRISTINA ANANIA @ E V O LV E W I T H T E E

YIELDS 50-60 GNOCCHI

Easy Ways to Get Your Daily Collagen from Vital Proteins

2 sweet potatoes (peeled, cubed) 2 cups water (boiled) 3 cups almond flour 1 cup tapioca starch (divided)

2 scoops Vital Proteins Collagen Peptides 3 Tbsp olive oil (for drizzle) Toppings: Salt, pepper, chili flakes, fresh thyme, parsley

DIRECTIONS 1. Preheat oven to 425°F and line a baking sheet with parchment paper.

POWDERS

2. Peel and cut the sweet potatoes into cubes. Boil water in a saucepan and add the sweet potato. Boil for about 25-30 minutes or until soft.

SHOTS

SHUTTERSTOCK; COURTESY VITAL PROTEINS

3. Add the sweet potato to a food processor with the almond flour, half of the tapioca starch and Collagen Peptides. Blend together until dough forms. This can also be done in a large bowl with a wooden spoon.

WATERS

BARS

SCAN TO SHOP

Hover your smartphone camera over this code for easy home delivery from Vitacost.com **These statements have not been evaluated by the Food and Drug Administration.

This product is not intended to diagnose, treat, cure or prevent any disease.

4. Sprinkle the additional tapioca starch over a flat surface. Roll the dough into 3-4 small balls and roll each ball out into long rolls. Cut each roll into 1-inch pieces and pierce with the flat surface of a fork.

5. Add gnocchi pieces to the baking sheet and bake for 10 minutes.

6. Remove from oven and toss in olive oil, salt and pepper. Enjoy!

PER GNOCCHI: 70 CAL; 1 G PROTEIN; 1 G FAT; 4 G CARB (0 G SUGARS); 5 MG SODIUM; 0 G FIBER NUTRITIONALS CALCULATED AT HAPPYFORKS.COM/ANALYZER

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K I T C H E N | C O M PA R E

r e t t u B Up

g slatherin o t g in k ba r oking to fo r b u t t e From co st, the options nd the o n t o a o w n w ay b e yo o u t have gr d stick. Check iry s t a n d a r n d s fo r b o t h d a a these br airy-free lovers. and d

dairy There’s nothing more delicious and decadent than creamy dairy butter. But if you’re overwhelmed or confused by the options in the dairy case, fear not: We break it down and include some of our favorites to buy.

TRY.

Kerrygold Pure Irish Butter This creamy butter is made with milk from grass-fed cows that are nurtured on small, family-run dairy farms in Ireland, where the temperate climate allows herds to graze almost year-round. Hormone- and antibiotic-free, Kerrygold has a rich flavor and golden color, which comes from naturally occurring beta-carotene in the grass.

PASTURERAISED

Animals feed in a pasture on grass but can also be fed grain.

TRY.

ORGANIC

Animals are raised on land that is certified organic and are fed only organic material.

TRY.

Vital Farms PastureRaised Butter

Horizon Organic Butter

Dubbed “their grazing girls,” Vital Farms’ dairy cows are pasture-raised in small herds at farms around the southeastern U.S., with no hormones or antibiotics added to their diet. The butter from their milk is slow-churned, resulting in a rich and creamy spread with 85 percent butterfat for great flavor.

Hailing from pasture-raised cows at organic farms around the U.S., Horizon’s butter is USDA-certified organic and non-GMO, with no antibiotics or added hormones. This butter does have a bit of lactic acid as a preservative, but the flavor is still rich and creamy.

AVAILABILITY OF PRODUCTS FEATURED MAY VARY BY STORE LOCATION.

10

WINTER 2021 | LIVE NATURALLY

SHUTTERSTOCK; COURTESY OF BRANDS

GRASS-FED

Animals eat nothing but their mother’s milk and grass from birth.

Grass is fresh grass or grass-type hay (when climate turns cold).

plant-based Love butter but don’t do dairy? No problem. Options abound.

TRY.

CALIFIA FARMS PLANT BUTTER ALTERNATIVE For those in search of a dairy-free butter, Califia Farms has developed two plantbased spreads from olive oil and avocado oil that you can spread, melt and bake with. Other healthy ingredients include cashews, tiger nuts and nutritional yeast.

Both butters are vegan, kosher, glutenfree and non-GMO. TRY.

MIYOKO’S CREAMERY ORGANIC CULTURED VEGAN BUTTER

GHEE

USDA-certified organic, non-GMO, and free of lactose, gluten and soy, this spread is yummy on everything from your morning toast to corn on the cob, or baked into cookies and pastries. Use it 1:1 instead of dairy butter. Made with plant-based ingredients, including coconut and sunflower oils and cashews. There’s also a version made with oat milk.

TRY.

COUNTRY CROCK PLANT BUTTER Clarified butter, a.k.a. butter that has been simmered and strained to remove all water, giving it a higher smoke point (465°) than butter (350°). The clarifying process also removes casein and lactose, making ghee suitable for the dairy sensitive.

Known for its buttery spreads, Country Crock’s line of plant butters are dairy-free, gluten-free and certified plant-based by the Plant Based Foods Association. Made with plant-based oils from olives, avocados and almonds, they can be used for everything from cooking to baking to spreading.

TRY.

Simple Truth Organic Ghee with Pink Himalayan Salt Delicious on toast, ghee is also good for sautéing, searing or frying because of its high smoke point. Simple Truth’s version is made with clarified butter from grass-fed, organically raised cows in India and is non-GMO and lactose- and gluten-free. Added pink Himalayan salt contains calcium, iron, potassium and magnesium.

TRY.

MELT ORGANIC BUTTER Free of gluten, soy and nuts, this USDAcertified organic plant-based spread is made with a blend of oils: Fair Trade USA Certified coconut and palm fruit, canola, high-oleic sunflower and flaxseed.

Ingredients are also non-GMO, kosher and Rainforest Alliance Certified.

SHOP THESE PRODUCTS ONLINE!

Search for these tasty butters at a store near you on LIVENATURALLYMAGAZINE.COM

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KITCHEN | SMART SHOPPER

Some Like It Cold

Chilled coffee innovation is booming—and it may be just the refresher you need.

B Y K E L L E E K ATA G I

KITU SUPER COFFEE

CALIFIA FARMS Cold Brew

Lots of flavor, no added sugar and keto friendly. Super Coffee, Super Cold Brew and Super Espresso replace sugar with monk fruit, which delivers a just-right amount of sweet and prevents blood-sugar spikes.

And for an even bigger health and energy boost, most of the offerings include nutrients such as protein, L-theanine or MCT oil.

These beverages tick all the boxes: dairy-free, 100 percent Arabica beans, direct-trade and low in sugar. Sweetened varieties use a bit of cane sugar, plus monk fruit juice, and the creamy options employ almond milk or oat milk to complement the coffee; pure-black offerings are available as well.

CREATIVE CREAMERS Perhaps your coffee add-ins could use a makeover as well. We recommend these smart-choice options.

STŌK

WANDERING BEAR Cold Brew

SIMPLE TRUTH ORGANIC Cold Brew

ST K cold brews get our vote for sustainable (they’re UTZcertified, a worldwide label for sustainable farming) and smooth (steeped for 10 hours, with a final filtering to remove any bitterness). Sweetened varieties use cane sugar, and all of the options use Arabica beans.

If you like your coffee with a bit of oomph, check out Wandering Bear Extra Strong Cold Brew. It has zero sugar, is 100 percent organic and provides twice the caffeine of regular java. Plus, it’s smooth and delicious.

Bonus: The packaging is made from recycled materials.

Made from nonGMO, organic, fair-trade-certified Arabica coffee beans, these brews taste as pure and smooth as they sound. You can find them in straightup black or in flavors such as Mocha with Almondmilk sweetened with a blend of organic cane sugar, organic erythritol and monk fruit extract.

Cold Brew

Nutpods

Super Creamer

With zero dairy or sugar, Nutpods creamers are surprisingly rich and yummy. Their base is almond and coconut (as well as a few oat varieties), but you wouldn’t know it—the taste is very neutral. Options include Original, French Vanilla, Caramel, Hazelnut and more, all of which use natural flavorings to achieve great tastes—no sweetener necessary.

As with Super Coffee, this creamer has no added sugar, instead relying on monk fruit to add a touch of sweet. It also contains protein and MCT oil for an extra nutritional pop.

AVAILABILITY OF PRODUCTS FEATURED MAY VARY BY STORE LOCATION.

12

WINTER 2021 | LIVE NATURALLY

COURTESY OF BRANDS

C

offee routines can easily become ho-hum—the same ol’ cup of joe each morning. But peruse the ready-to-drink options in your favorite grocery store, and you’re bound to find a compelling reason to give your java regimen a welcome jolt. Here are a few of our favorites.

Facebook “f ” Logo

KERRYGOLDUSA.COM

CMYK / .ai

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CMYK / .ai

K I T C H E N | H E A LT H Y E AT S

Super Cereals

Convenient and satisfying, cereal and granola are breakfast staples for many. Jump-start your day with these good-for-you options.

MOM’S BEST CEREALS

KASHI GO

Granola

Keto diet followers rejoice: Kashi GO has two new keto-friendly cereals that are grain-free and super-low in sugar. Made with plants including lentils, chickpea flour and pea protein, these crispy O’s deliver 12 grams of protein, 1 gram of sugar and 18 grams of carbs per serving.

GRAIN BERRY

Flavors: Cinnamon Vanilla and Dark Cocoa

HOT CEREAL

Onyx sorghum is the star ingredient in these whole-grain breakfast cereals. It is loaded with antioxidants that protect your cells against diseaseinducing free radicals that can cause heart disease and some types of cancer. Cereals are all free of artificial flavors, colors and preservatives.

With a simple ingredient list, this crunchy granola is great for breakfast or snacking—or both. One serving delivers nearly 28 grams of whole grains and 3 grams of fiber. Free of high-fructose corn syrup, artificial flavors and preservatives, all flavors are non-GMO, kosher and wholegrain certified.

Flavors: Four flavors, including French Vanilla

Flavors: Cinnamon Frosted Shredded Wheat and Multi-Bran Flakes

Vegan, paleo-friendly and gluten-free, Nature’s Path’s new hot cereals blend plant-based watermelon-seed protein with chia and pumpkin seeds—full of fiber, protein, antioxidants and other nutrients—with other flavors. The cereals are USDA-certified organic and non-GMO. Flavors: Cinnamon Apple Crisp and Maple Almond Crunch AVAILABILITY OF PRODUCTS FEATURED MAY VARY BY STORE LOCATION.

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WINTER 2021 | LIVE NATURALLY

KIND CEREAL Best known for its fruit and nut bars, KIND has created cereals inspired by its bar ingredients. The cereals are full of super-grains, including sorghum, quinoa and amaranth, plus dried fruits, nuts or seeds, depending on the flavor. They’re all gluten-free with 5 to 6 grams of protein per serving.

Flavors: Four flavors, including Cranberry Almond

SIMPLE TRUTH Granola

Always free from more than 101 artificial preservatives and ingredients, USDA-certified organic and non-GMO, Simple Truth granolas are a better-for-you breakfast option.

Some of the latest flavors include Grain Free Original that’s paleo friendly and Prebiotic Almond Agave to support gut health.

Flavors: More than 10 flavors to choose from

COURTESY OF BRANDS

NATURE’S PATH ORGANIC

THE HEALTHY BOX IN THE CEREAL AISLE! SLOWS SUGAR ABSORPTION POWERFUL ANTIOXIDANTS

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MANUFACTURER’S COUPON

BUY 4, GET 1 FREE!

KITCHEN | TIPS

Cooking Oils Explained The world of cooking oils can be confusing. We break down the best options.

Y

ou might stock your kitchen with a variety of oils to use in marinades and salad dressings, for sautéing and searing, even for baking. While flavor and nutritional value play a role in choosing the right oil, so does cooking technique.

Which oils are the best for cooking? We reached out to celebrity nutritionist Haylie Pomroy, author of The Fast Metabolism Diet (Harmony, 2012), who offered these recommendations.

BY LISA A. BEACH

SESAME OIL SMOKE POINT: 410º

hich oil ha e.

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AVOCADO OIL SMOKE POINT: 520º Rich in monounsaturated fat, avocado oil has a high smoke point, which means it’s perfect for cooking at a much higher heat. “It’s ideal for searing meats or fish or for grilling over a high flame,” Pomroy says. “It can make any dressing have a creamy feel. And, when baking, it makes the product stretchier and moister.”

COCONUT OIL SMOKE POINT: 350º Solid at room temperature, coconut oil is ideal for baking but not for salad dressing. “I use coconut oil for making chocolates or cacao-dipped strawberries or almonds,” Pomroy says, noting how it solidifies nicely in the fridge. It’s also good for moderate-heat roasting, giving off a tropical scent when heated.

CANOLA OIL SMOKE POINT: 400º Pressed from rapeseed, canola oil contains healthy omega-3 fatty acids. It boasts a neutral flavor and has a high smoke point, making it a good choice for high-heat cooking. Pomroy notes that the vast majority of canola plants have been genetically modified, so she avoids using this oil for that reason.

GRAPESEED OIL SMOKE POINT: 420º

TRY Primal Kitchen Avocado Oil

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WINTER 2021 | LIVE NATURALLY

With its clean taste and high smoke point, grapeseed oil is an all-around great choice. “I use it when cooking at high heat, like when searing a roast before putting it in the slow cooker or pan-frying veggies,” notes Pomroy. It also allows other flavors (like herbs) to shine, making it a good fit for salad dressings.

SAFFLOWER OIL SMOKE POINT: 450º A mild flavor renders safflower oil a good choice anytime you don’t want an additional flavor, whether that’s in cooking or when making a salad dressing. Pomroy points out that safflower oil can also help regulate blood glucose levels.

OLIVE OIL SMOKE POINT:

varies from 325º–400º Lighter in flavor (but not calories), light olive oil has a higher smoke point of 470°, which makes it great for highheat cooking. However, extra-virgin olive oil (EVOO) delivers a more robust flavor and lower smoke point (325°), so it’s better suited for vinaigrettes.

SUNFLOWER OIL SMOKE POINT: 450º Pomroy notes that sunflower oil is low in saturated fat and high in goodfor-you unsaturated fat. “It’s another neutral-flavored oil that’s suitable for cooking and for greasing baking pans,” she says.

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IS A WHATPOINT? t, E oin SMOKs a smoke p it stops

With a distinct flavor (especially toasted sesame oil), this oil should be a pantry staple, especially for roasting and sautéing. “Use sesame oil for stir-fries to give them a kick, or drizzle it over buckwheat noodles,” Pomroy suggests.

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SOUPED

FA S T & F L AV O R F U L | E A T

UP

Soups are the perfect easy, satisfying, no-frills dinner.

Give these four a try.

NOODLE BROTH WITH OYSTER MUSHROOMS

BY KARO L I N E JÖ NSSO N

KAROLINE JÖNSSON

This broth takes only 10 to 15 minutes to prepare. You can try it with different mushrooms, too. SERVES 2 3½ oz oyster mushrooms 1 brown onion or 2 shallots, sliced Vegetable oil 1 garlic clove, grated 1 Tbsp grated fresh ginger ½ red chile, chopped 2 Tbsp tamari

3½ oz edamame 1 handful snow peas 5½ oz wheat or rice noodles or 11 oz fresh udon noodles 1–2 spring onions (scallions), sliced 1 large handful fresh coriander (cilantro) Salt and Sichuan pepper

DIRECTIONS 1. Clean the mushrooms and tear into pieces. Fry the mushrooms and onion in a little oil until the mushrooms have started to color. Add the garlic, ginger and chile and fry for another minute. Add 2½ cups water, the tamari, edamame and mangetout and leave to simmer for 5 minutes. Add salt and Sichuan pepper to taste.

2. Meanwhile, boil the noodles in a separate pan. Drain in a colander and rinse them in cold water.

3. Divide the noodles between two serving bowls, ladle over the broth and top with spring onion and coriander.

PER SERVING: 407 CAL; 16 G PROTEIN; 10 G FAT; 71 G CARB (6 G SUGARS); 1,050 MG SODIUM; 12 G FIBER EXCERPTED FROM HAPPY VEGAN COMFORT FOOD © 2019 BY KAROLINE JÖNSSON. PUBLISHED BY PAVILION.

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E A T | FA S T & F L AV O R F U L

VEGETARIAN CHILI WITH POBLANOS AND HOMINY

BY L I N DSAY M A I T L A N D HUN T

Charred poblanos, canned chiles and hominy give this chili some Tex-Mex flavor. SERVES 4 3 poblano peppers 3 Tbsp olive oil 2 large onions, chopped 5 garlic cloves, chopped 2 tsp chili powder 1 tsp dried oregano 1 tsp ground cumin 1½ tsp kosher salt, plus more as needed 1½ tsp freshly ground black pepper, plus more as needed ¼ cup tomato paste 2 (4-oz) cans chopped green chiles

6 cups broth 3 cups hominy (from one 25-oz can), drained and rinsed 2 (15.5-oz) cans pinto beans, drained and rinsed 2 Tbsp lime juice TOPPINGS Ripe avocado Cultured sour cream or kefir Pickled hot peppers or jalapeños Fresh cilantro Lime wedges Flaky sea salt (optional)

DIRECTIONS 1. Use tongs to char poblanos over a gas flame until blistered and black, 8 to 10 minutes. (Or preheat broiler to high and char peppers on a baking sheet.) Place peppers in a bowl and cover with plastic wrap; let steam 5 minutes. Slip skins off, halve peppers, discard seeds and chop.

2. In a large pot, heat oil over medium-high heat. Add peppers, onions, garlic, chili powder, oregano, cumin, 1 tsp salt and 1 tsp black pepper. Cook, stirring occasionally, until onions are golden brown and tender, 10 to 12 minutes.

3. Stir in tomato paste and chiles and cook, stirring continuously and scraping any caramelized spices off bottom of pot, until any excess moisture has evaporated, about 2 minutes.

4. Stir in broth, bring to a boil, then reduce heat to maintain a simmer. Add hominy, beans, and remaining salt and black pepper. Cook until heated through, about 30 minutes. Stir in lime juice. Season with salt and black pepper.

PER SERVING, MINUS TOPPINGS: 339 CAL; 10 G PROTEIN; 12 G FAT; 53 G CARB (15 G SUGARS); 2,878 MG SODIUM; 9 G FIBER EXCERPTED FROM HELP YOURSELF : A GUIDE TO GUT HEALTH FOR PEOPLE WHO LIKE DELICIOUS FOOD © 2020

BY LINDSAY MAITLAND HUNT. PUBLISHED BY HOUGHTON MIFFLIN HARCOURT.

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LINDA PUGLIESE

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5. Serve topped with avocado, sour cream, pickled peppers and cilantro, with a squeeze of lime juice and some sea salt.

GOLDEN HEALING POWER SOUP

FA S T & F L AV O R F U L | E A T

This soup is a blend of healing ingredients, including turmeric, coconut milk and garlic.

BY ANDREA HANNEM A N N SERVES 6

1 Tbsp extra virgin olive oil ½ white onion, chopped 2 cloves garlic, chopped 1 small head cauliflower, chopped into bite-sized florets Pinch cayenne pepper (optional) 1 Tbsp ground turmeric 4 to 5 cups canned unsweetened coconut milk

1 tsp sea salt, plus more to taste 1 Tbsp lemon juice Freshly ground black pepper ½ cup fresh basil leaves, finely chopped Curried Chickpea Croutons Roasted cauliflower for garnishing (optional) Coconut milk for garnishing (optional)

DIRECTIONS 1. Heat olive oil in a large soup pot over medium heat. When oil is shimmering, add onion, garlic, cauliflower, cayenne, if using, and turmeric. Cook 10 minutes, or until fragrant.

2. Add half of the coconut milk and 1 tsp of salt, bring to a simmer, and simmer until cauliflower softens, about 10 minutes.

CURRIED CHICKPEA CROUTONS

3. Transfer soup to a blender and blend to a creamy consistency.

(I blend in my Vitamix on high speed for 1 minute.)

1 (15-oz) can chickpeas 2 Tbsp red curry paste or 1 Tbsp curry powder 1 Tbsp extra-virgin olive oil 1 Tbsp gluten-free tamari sauce Pinch sea salt

4. Return to the soup pot over medium heat and gradually add more coconut milk until you reach your desired consistency.

Simmer 3 to 5 more minutes.

PETRINA TINSLAY

5. Add lemon juice and additional salt and black pepper to taste and serve garnished with the basil, chickpea croutons, roasted cauliflower and a swirl of coconut milk, if using.

PER SERVING, MINUS CROUTONS: 413 CAL; 5 G PROTEIN; 42 G FAT; 10 G CARB (1 G SUGARS); 426 MG SODIUM; 1 G FIBER EXCERPTED FROM PLANT OVER PROCESSED: 75 SIMPLE & DELICIOUS PLANT-BASED RECIPES © 2020 BY ANDREA HANNEMANN. PUBLISHED

BY DEY STREET.

Preheat oven to 400º.

Line a baking sheet with parchment paper. Drain and rinse chickpeas and pat dry with paper towels. In a medium bowl, combine chickpeas, curry paste or curry powder, olive oil, tamari and salt.

Toss to coat. Spread in an even layer on prepared baking sheet and roast 30 minutes, stirring every 10 minutes, until the chickpeas look toasted.

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E A T | H E A LT H Y K I T C H E N

In stant

DISHES It’s amazing what you can make in a slow cooker or Instant Pot! Here are fun ideas from some of our favorite chefs.

INSTANT POT

SLOW COOKER

RED CURRY SHRIMP WITH BASIL AND LIME

BY SA RA H CO P E L AN D

Coconut milk and red curry paste work quick magic on shrimp (or chicken, tofu or cauliflower).

SERVES 4 TO 6

1½ lbs peeled and deveined medium shrimp 1 tsp fine sea salt ¼ tsp freshly ground black pepper 2 Tbsp coconut oil or canola oil 1 red chile, such as red serrano or Fresno, thinly sliced 1 (2-inch) piece fresh ginger, peeled and cut into coins 2 Tbsp red curry paste

1 (13.5-oz) can unsweetened full-fat coconut milk 1 Tbsp soy sauce or tamari (gluten-free soy sauce) 1 tsp fish sauce (optional) FOR SERVING Cooked jasmine or other long-grain white rice 2 packed cups fresh basil, cilantro, or a combination Lime wedges

DIRECTIONS 1. Season shrimp with salt and pepper.

2. Put coconut oil in the inner pot of the pressure cooker and set to Sauté. Add chile and ginger and cook until fragrant, about 1 minute.

Add curry paste (careful—it may splatter) and stir to brown slightly, about 1 minute. Add coconut milk, soy sauce and fish sauce (if using) and add shrimp, stirring to coat.

3. Lock on lid and Pressure Cook on high pressure for 1 minute. Release pressure manually and open lid.

NOTE: If using a slow cooker, best to use chicken as shrimp will overcook. Reserve fish and soy sauces until the end. Cook on High for 2 hours or Low for 4 hours. Stir in fish and soy sauces just before serving.

PER SERVING WITH SHRIMP: 636 CAL; 36 G PROTEIN; 24 G FAT; 68 G CARB (1 G SUGARS); 1,957 MG SODIUM; 4 G FIBER

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EXCERPTED FROM INSTANT FAMILY MEALS: DELICIOUS DISHES FROM YOUR SLOW COOKER, PRESSURE COOKER, MULTICOOKER AND INSTANT POT © 2020 BY SARAH COPELAND. PUBLISHED BY CLARKSON POTTER.

WINTER 2021 | LIVE NATURALLY

PHOTO CREDIT CHRISTOPHER TESTANI

4. Spoon curry over warm jasmine rice and garnish with herbs. Offer plenty of lime wedges for squeezing over the top.

X X X X X X X X | E AT

CASHEW PARMESEAN ½ CUP

CHICKEN PARM ZUCCHINI BOATS

BY BRITTA N Y W I L L I A M S

This lightened-up version of chicken parm is easy to make and stuffed with yummy chicken and herbs.

PHOTO CREDIT GHAZALLE BADIOZAMANI

SERVES 4

1 cup water 4 medium zucchini 1 Tbsp extravirgin olive oil 1 medium yellow onion, diced 1 lb lean ground chicken ½ tsp fine sea salt ½ tsp garlic powder

¼ tsp ground black pepper ¼ tsp dried basil ¼ tsp dried thyme ¼ tsp dried oregano 1 cup sugarfree marinara sauce ½ cup grated fresh Parmesan

DIRECTIONS 1. Pour water into an electric pressure cooker and place a trivet in the cooker.

Arrange the whole zucchini on the trivet, angling as needed to fit.

2. Place lid on the cooker and make sure the vent valve is in the Sealing position. Using the display panel, select the Manual/ Pressure Cook function and High Pressure. Use the +/− buttons until the display reads 4 minutes.

3. While zucchini cooks, heat a large skillet over medium-high heat. Once the pan has preheated, add olive oil. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add chicken, salt, garlic powder, black pepper, basil, thyme

and oregano. Break up the chicken and cook another 5 minutes.

4. Stir in marinara sauce and reduce the heat to low.

5. When the cooker beeps, switch the vent valve from the Sealing to the Venting position, administering a quick release. Use caution while the steam escapes.

6. Carefully transfer zucchini from the cooker to a cutting board. Once cool, cut in half lengthwise and scoop out the seeds, leaving a ¼-inch shell.

In a food processor, combine ½ cup raw cashews, 1 Tbsp unfortified nutritional yeast, ¼ tsp fine sea salt, and 1/8 tsp garlic powder. Pulse until cashews are finely ground and resemble grated Parmesan cheese. Store in airtight container in fridge for up to 2 weeks.

EXCERPTED FROM INSTANT LOSS ON A BUDGET: SUPER-AFFORDABLE RECIPES FOR THE HEALTHCONSCIOUS COOK © 2020 BY BRITTANY WILLIAMS. PUBLISHED BY HOUGHTON MIFFLIN HARCOURT.

7. Scoop a few tablespoons of chicken mixture into each boat and sprinkle with the parmesan.

PER SERVING: 259 CAL; 25 G PROTEIN; 13 G FAT; 11 G CARB (4 G SUGARS); 484 MG SODIUM; 2 G FIBER

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KOREANINSPIRED BEEF WRAPS

BY LAUREN KEATI N G

Kimchi and sliced fresh cucumber add flavor and crunch. Serve inside a lettuce leaf or whole-wheat tortilla. SERVES 6

1½ cups kimchi, divided 4 garlic cloves, minced 1 Tbsp minced peeled fresh ginger ¼ cup sesame oil 2 Tbsp chili paste (optional) 1½ Tbsp low-sodium soy sauce 2 lbs sirloin steak 1 cup instant brown rice 6 romaine lettuce leaves or wholewheat tortillas 1 cucumber, sliced 2 tsp sesame seeds (optional) 2 Tbsp chopped fresh cilantro (optional) DIRECTIONS 1. In your slow cooker, stir together ½ cup of kimchi, garlic, ginger, oil, chili paste (if using), and soy sauce.

Add sirloin and turn to coat.

2. Cover slow cooker and cook on Low heat for 8 hours, or High heat for 3 hours.

3. Using a heavy spoon, stir beef, coaxing it into shreds.

4. Stir brown rice into your slow cooker. Re-cover slow cooker and cook on High heat for 10 minutes more, or until rice is soft.

5. Refrigerate individual portions of rice and beef, the remaining 1 cup of kimchi, the cucumber slices, sesame seeds (if using), and cilantro (if using), all in separate airtight containers for up to 4 days, or freeze for up to 4 months. Keep lettuce or tortillas separate until ready to serve.

PER SERVING (WITH ROMAINE LEAF): 364 CAL; 38 G PROTEIN; 19 G FAT; 17 G CARB (2 G SUGARS); 438 MG SODIUM; 2 G FIBER; PER SERVING (WITH 1 TORTILLA): 503 CAL; 40 G PROTEIN; 19 G FAT; 40 G CARB (2 G SUGARS); 1089 MG SODIUM; 6 G FIBER EXCERPTED FROM HEALTHY MEAL PREP SLOW COOKER COOKBOOK: NUTRITIOUS RECIPES TO PREP AHEAD AND ENJOY ALL WEEK © 2020 BY LAUREN KEATING. PUBLISHED BY ROCKRIDGE PRESS.

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ANTONIS ACHILLEOS

6. To serve, divide rice and beef among lettuce or tortillas and top with remaining kimchi, cucumber slices, sesame seeds (if using), and cilantro (if using). Roll up the wrap like a burrito.

THE FLAVORS OF

VIETNAM It’s all about the yin and yang— the sweet and the salty, the cooling and the warming, the fresh and the fermented.

BY REBECCA TREON

T

he coast of Vietnam snakes in an “S” shape from Hanoi in the north to Ho Chi Minh City (Saigon) in the south, by the South China Sea. Bordering China, Laos and Cambodia, Vietnam draws its culinary influences from countries around the globe, among them neighboring China and Thailand, as well as France, whose era of colonization spanned parts of the 19th and 20th centuries.

Bright, light, fresh flavors characterize the cuisine, which often features a base of rice or noodles topped with seafood, meat, fresh herbs and fish sauce.

According to Andrea Nguyen, author of Vietnamese Food Any Day (Ten Speed, 2019) and several other award-winning

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cookbooks, Vietnamese food is different from other cuisines because it is layered with sweetness, saltiness, spicy heat and cooling fresh herbs—a “fusion of cultures” resulting from a long history of interactions with other nations.

Nguyen notes that in some parts of the country, Roman coins have been found (one theory is that Vietnamese fish sauce originated with the Roman fish sauce known as garum), and there has been influence from the Japanese, who occupied the country after the French, and from the American presence during the Vietnam War. “People think that making Vietnamese food, if it’s not familiar to them, is going to be really difficult,” Nguyen says.

“But all that they really need to start off with is fish sauce and rice.” One of the best features of Vietnamese food is that

SHUTTERSTOCK (4); CORN: AUBRIE PICK

(INSET): A CITY ON VIETNAM’S CENTRAL COAST, HOI AN IS KNOWN FOR ITS WELL-PRESERVED ANCIENT TOWN AND DIVERSE FOOD; (ABOVE) A TERRACED RICE FIELD IN NORTH VIETNAM.

AROUND THE WORLD | E AT

Streetside Corn and Chile

RICE PAPER ROLLS IN VIETNAM ARE ALSO CALLED FRESH SPRING ROLLS (GÒI CUÔN).

One of the best ways to eat corn, a beloved food in Vietnam, is as a spoon-able street food.

This is a Viet version of esquites (Mexican corn salad).

BY ANDREA NGUYEN

SERVES 4

1½ Tbsp unsalted butter or virgin coconut oil 2 cups fresh corn kernels 1 seeded and chopped fresh chile, such as Fresno or jalapeno A POPULAR VIETNAMESE SOUP, PHO CONSISTS OF BROTH, RICE NOODLES, HERBS AND MEAT.

it is customizable to an eater’s personal distinctively Vietnamese fillings, tastes; what you put into your roll, soup including grilled pork, pickled daikon or sandwich can vary based on your radish and shredded carrot, plus fresh preference of meat, vegetables and cilantro and jalapeno slices. garnishes. There are three “gateway In her latest book, Nguyen breaks foods,” as Nguyen calls them, for down Vietnamese cooking so that it’s newbies to easily make and try: easily understood. She starts with a rice-paper rolls, pho (pronounced fuh) detailed guide of essential, readily and banh mi sandwiches. available ingredients. “I want VietnamRice-paper rolls are made with a thin ese cooking to be a weekday thing, not a rice-paper wrapper and weekend project,” can be filled with rice Nguyen says. “I want you noodles; slices of pork, to know you can do it any shrimp or tofu; and herbs day, and all of the and served with a peanut ingredients, like lettuce, dipping sauce. Pho is a cucumber, herbs, flour, rice-noodle soup, made sugar and butter, are with a rich broth, plus a available in a typical selection of meats, and American pantry or topped with fresh herbs, supermarket.” Her hope RECIPE EXCERPTED FROM VIETNAMESE FOOD ANY DAY: jalapenos and lime juice. is that some Vietnamese SIMPLE RECIPES FOR TRUE, FRESH FLAVORS © 2019 BY A banh mi sandwich is favorites will become ANDREA NGUYEN. PUBLISHED made using a French part of every home cook’s

BY TEN SPEED PRESS. bread–style roll with regular meal roster.

2½ tsp fish sauce, or 1½ tsp Bragg Liquid Aminos or Maggi Seasoning sauce plus ¼ tsp fine sea salt Rounded ¼ tsp smoked paprika 1 green onion, white and green parts, thinly sliced and separated into rings 1½ tsp furikake; 3 pieces Korean toasted seaweed, crumbled; or ½ sheet sushi nori, toasted and crumbled DIRECTIONS 1. In a large skillet over medium-high heat, melt butter. Add corn and chile and cook about 2 minutes, until heated through. Add fish sauce and smoked paprika and cook, stirring frequently, 1 to 2 minutes longer, until corn has cooked through and developed a spicy and savory flavor. (In my carbon-steel skillet, when a couple of kernels jump and pop, it’s time to move on.)

2. Remove pan from heat, add green onion, and stir until softened.

Let cool 3 to 5 minutes, then transfer to a bowl and top with furikake.

3. Serve with spoons for each diner to mix things up, scoop and eat.

PER SERVING: 114 CAL; 2 G PROTEIN; 6 G FAT; 14 G CARB (2 G SUGARS); 300 MG SODIUM; 2 G FIBER NUTRITIONAL VALUES CALCULATED AT HAPPYFORKS.COM/ANALYZER

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IMMUNITY & INFLAMMATION

How to keep these systems in balance

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Balancing Immunity & Inflammation Like many systems in the body, inflammation and the immune system have a delicate relationship. Keep these supplements in mind to manage inflammation and support your overall health.

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Yet when we understand how these interactions—such as inflammation and immunity—work to help the body look after itself, we can strive to keep them in balance.

“Inflammation is an important way that the immune system helps the body to heal,” explains Ashley Boudet, N.D., co-founder of the Vegan Fusion Culinary Academy in Boulder, Colo. “Inflammation is really important, even though most of the time it seems bad.”

DEFENSE MECHANISM A key role of inflammation is to defend the immune system by acting

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WINTER 2021 | LIVE NATURALLY

as a biological response to harmful stimuli such as bacteria, toxins and pathogens coming into the body through food or the environment. It is also a response to trauma and damaged cells. Ultimately, inflammation is the immune system’s mechanism to handle these threats and help the body return to a state of homeostasis. But if your body continually encounters threats, inflammation can become chronic and lead to a number of diseases.

“We live in a challenged environment with pollution in the air, a level of stress, and foods processed in a way that can be perceived in some

bodies as a threat. When we are exposed to such threats, our body sends a 911 response,” Boudet says.

In the case of an injury, the body sends blood and white blood cells to the area needing repair. But when there are constant threats, the body is having to send more immune cells to the rescue, which creates a state of stressful response and inflammation. Hormones such as cortisol are meant to be anti-inflammatory, but they lose their effect when they are on overdrive. “Cortisol is the fightor-flight hormone. When our body is stimulated to make a lot of that, it keeps us going through the day, but it’s the opposite of being able to heal,” says Boudet, adding that when we oversecrete cortisol, it can lead to chronic inflammation.

REACHING A PARASYMPATHETIC STATE To heal, Boudet explains, we have to move away from the inflammatory response, from a sympathetic state that produces cortisol to a parasympathetic state, in which we can be calm and composed. In this state, the body is working at its best.

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f there is one thing that became clear in 2020, it’s how interconnected every aspect of our health is. Poor sleep habits can increase stress, and stress can lead to poor sleep. Our diet and gut health are interwoven with our nervous system, mood and mental well-being. And inflammation directly relates to how our immune system functions. Left unchecked, these seemingly small interactions can lead to more-chronic conditions, such as diabetes, heart disease and obesity. In the case of COVID-19, those living with such conditions or comorbidities do not typically fare well.

S U P P L E M E N TA L H E A LT H C A R E | B O O S T

KEEP INFLAMMATION IN CHECK .

Vitamin C A large body of research attests to the importance of having enough vitamin C in the body to support a balanced immune system.

It has been shown to quell inflammation and lessen the duration of a cold.

“Vitamin C is huge for the immune system. It works on the cellular level. It is an antioxidant that protects against damage from toxins and oxidative stress and can help us heal when there is damage,” Boudet says.

Vitamin D

The brain can learn, food is fully digested, and our immune system works as it should. Although we continually cycle through sympathetic and parasympathetic states, we are more often than not in a sympathetic state, Boudet says, because in today’s world, there is almost always something our body is responding to. “When we are constantly reacting, there is less energy in the body to confront a viral or bacterial infection. The body just can’t heal, because it is preoccupied with continuous inflammation,” she says.

Although we often focus on strengthening the immune system, Boudet says the priority should be to reduce inflammation or lessen the toxic load that is causing the body to react so constantly. Boudet stresses the importance of eating a healthy, nutrient-rich diet and getting enough sleep and exercise.

“Get out in nature, laugh, get rest, and take downtime seriously. Move a little,” she says.

In addition, Boudet recommends the following natural supplements to keep inflammation in check.

More than 40 percent of Americans are deficient in vitamin D. Studies have linked a variety of inflammatory diseases to low vitamin D; conversely, supplementation can reduce inflammation and ramp up your immune system.

Although vitamin D can be obtained through exposure to sun and certain foods such as fish, it’s not always easy to get enough through these means. “The way we absorb it depends on our skin tone and the health of our kidneys and liver,” Boudet explains. Vitamin D is a fat-soluble vitamin, which means you need to make sure you are eating enough healthy fats to absorb it.

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Magnesium This essential mineral assists in calming spasms in the body resulting from inflammation and supports healthy nerve and enzyme function.

Magnesium relaxes larger muscles that can be spasming and can reduce the need to take a pain reliever, Boudet says.

She suggests getting magnesium through a bath with Epsom salts. “This is mainly because Epsom salts bring in an element of self-care. You’re absorbing it through the skin, and your muscles relax and notice it right away,” she says.

There are also many powders you can take that have magnesium citrate.

Zinc This mineral is necessary to maintain healthy immune function.

“It’s important in repairing and restoring process in the immune system,” Boudet says. Zinc works on a cellular level to stop viruses from replicating. Low levels of zinc have been associated with decreased function of T cells, vital white blood cells that fight pathogens and infections.

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Omega-3 fatty acids Healthy fats or omega-3 fatty acids help to regulate inflammation and support the immune system.

A number of studies have correlated an increased intake of omega-3s with a decrease in inflammation. For this reason, the anti-inflammatory properties of omega-3s are sometimes used to manage inflammatory and autoimmune diseases, including heart disease.

Omega-3s are also key to absorbing fat-soluble vitamins, such as D, A, E and K.

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B O O S T | O F F B E AT & O N T R E N D

Bergamot Battle high cholesterol and balance blood sugar with this citrus superstar.

B Y K E L L E E K ATA G I

WHAT IS IT?

THE SCIENCE

Grown primarily in southern Italy, bergamot oranges are a sour citrus fruit containing compounds found in no other citrus plant.

Bergamot, an aromatic extract or essential oil derived from the fruit, gives Earl Grey tea its distinctive flavor and can be used in aromatherapy. When used as a supplement, it’s often called citrus bergamot, appears in capsule form and is thought to combat metabolic syndrome.

A study published in the International Journal of Cardiology showed that bergamot reduced cholesterol levels better than a leading statin drug.

The best results occurred in participants who took bergamot along with half the recommended dose of the statin drug. Other research, Earl Grey tea in Frontiers in owes its unique flavor Pharmacology, to bergamot oil, but there found that over six likely isn’t enough in the tea months, bergamot to reduce cholesterol levels. supplements For therapeutic benefits, reduced LDL opt for bergamot cholesterol, increased supplements.

HDL cholesterol and lowered triglyceride levels in participants, all of whom had moderately high cholesterol levels to start.

USE IT FOR Bergamot is most commonly used to reduce LDL cholesterol, which is linked to cardiovascular disease. It may also increase healthy HDL cholesterol, improve blood-sugar levels and diminish fatty deposits in the liver.

TRY IT. NOW Foods Organic Bergamot Essential Oils

HOW TO TAKE IT Capsules are the most common form of bergamot supplements, but some studies used a liquid extract instead. Doses between 500 and 1,000 milligrams daily seem to be effective, with higher doses yielding better results.

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at 12:15:48 by $ SYMBOLOGY, INC. Maple Grove, Minnesota, 55369 763-315-8080

100

OFF

(1) NOTICE: This DigiCode™ file (1) is considered original artwork. It any mustONE be inspected and approved any ONE Dave’s Killer any ONE (1) Nature’s Own Canyon Bakehouse Item by the purchaser. Use of this file confirms acceptance. Any modification of this file through scaling LoafofItem Perfectly Crafted Breadis prohibited. Bread or Loaf distortion See back the Symbology invoice for Limitation of Warranty.

Consumer: Only one coupon per purchase. You pay sales tax and/or Consumer: Only one coupon per purchase. You pay sales tax and/or deposit deposit charge. Coupon may not be assigned, transferred, purchased, sold, charge. Coupon may not be assigned, transferred, purchased, sold or or reproduced. Any other use constitutesEncode: fraud. Cash value 1/100 of 1¢. reproduced. Not valid at the Healthy Bread Store. Any other use constitutes 811010013764000226310011000032104304210105 SYMBOL 0.8576 NBAR 0.0104 -0.0020 Retailer: We will reimburse you for the retail price ofHEIGHT the specified product, fraud.BWA Cash value 1/100 of 1c. Retailer: We will reimburse you for the 000226 KROGER WINTER plus 8¢ handling allowance, if you and the consumer have complied withMAG $1 OFF face value of this coupon, plus 8c handling allowance, if you and the our Coupon Redemption Policy available at the redemption address. Mail consumer have complied with our Coupon Redemption Policy available coupons to: Inmar Dept. 72250, One Fawcett Drive, Del Rio, TX 78840. at the redemption address. MAIL COUPONS TO: Inmar Dept. 72250, Maximum value: $4.15 One Fawcett Drive, Del Rio, TX 78840.

Cashier: Enter retail price here

0013764-000226

5

13764 00076

1

Consumer & Retailer: Limit one (1) coupon per purchase of specified product and quantity stated. Not to be combined with any other coupon(s).

Retailer: Canyon Bakehouse will reimburse you the face value of this coupon plus 8 cents handling for coupons redeemed in accordance with this offer. Invoices proving purchase of sufficient stock to support coupon submissions must be provided upon request. Consumers are limited to one coupon per purchase and responsible for all taxes. Cash value is .0001 cents. Send all coupons to: lnmar Department 53584, Canyon Bakehouse, LLC, One Fawcett Drive, Del Rio, TX 78840.