Naomi Whittel is interviewed here about Autophagy. She describes herself as an autoimmune sufferer. Indeed it was longtime!
Humiliated when she was ditched at the…
There is clearly much public disinformation concerning this "pandemic". Incidentally, the byproduct is a staggering uptick of plastic pollution. But of imperative importance now…
This Warm Quinoa & Seared Tomato Salad!.. perfect for summer picnics…quick to make and travels well…even for a healthy office packed lunch, and I had one today that my wife quickly prepared last night! Toss with plenty of fresh parsley and green onion for tasty crunch, add the lectin of cashews to give a nutty counterbalance to the acidic green onion. The fried egg that protein surprise! You can keep the tomatoes raw, especially if you have some of those fantastic heirlooms, but personally love the softer texture when seared on a hot pan. Just maybe the heat might ameliorate somewhat the lectin as a bonus! Before using Quinoa, rinse with running water to avoid bitterness. Notice KARON LIUFood Writer for the Toronto Star is also a fan. Her recent article this 30th June 2019 just prompted my endorsement there are some key and subtle reservations…all with a view to tweaking positive health results, and the discussion about lectins is always interesting!
The irony of healthy food is the interplay of lectins and the resulting magic of Hormesis! Will try to explain succinctly! German philosopher Friedrich Nietzsche, who wrote prodigiously and presciently way back in latter 18th. century said: “That which does not kill us makes us stronger”...He also said, and so pertinent today for Millennial children, that parents should refrain from… “encouraging teenagers to respect those who think alike rather than those who think differently“…! We humans we now know win from exposure to some stress…the key is to get just the right optimum amount of stress, without overdoing it, for any particular person! This principle applies to almost everything we do, and diet is but just one aspect!
Now reverting back to our recipe…for background, lectin stress individulized and should not overwhelm! Both Quinoa and Tomatoes are discoveries from New World at time of Columbus…at that time the Aztecs ameliorated the lectinnegatives with the way they cooked! There are two articles from this site relevant to Lectins. But in a nutshell…for those of us without obvious allergies or reactions..exposure to both Quinoa and Tomatoes implicitly may provide incredible health advantages…just one example is that tomatoes are a great fighter for a healthy prostrate!
‘Natural’ Lycopene can work DNA Magic! Tomatoes are a fruit! North Americans eat about 90 lbs of tomatoes a year…beating potatoes! Seems lone lycopene pill…of no real value PSA reduction…at whatever concentration! BUT different if taken naturally: tomatoes in case studies: even simple tomato sauce (survey use three quarters can for only three weeks!)…dramatic positive difference JUST over short time. PSA levels dropping 17.5 %. (This also Reminiscent “terminal” prostrate cancer sufferer, who in hospice…similarly took natural tomato sauce, even only quarter cup daily!…his PSA…a stunning drop 138 to 8 over time.) We Humans have adapted well to almost impossible environmental circumstances and can take advantage of lectins!
Warm Quinoa& Seared Tomato Salad!…but add that Fried Egg and the Toasted Cashews! For one serving you need the following: 1/2 cup (125 mL) quinoa, rinsed under cold water; 1 cup (250 mL) for the ‘healthy’ vegetable broth; 1/4 tsp (1 mL) with Himalayan or Sea Salt and Black Pepper to taste; 1/4 cup (60 mL) raw cashews; 1 tbsp plus 1 tsp (20 mL) olive oil; 1 large tomato, cut into 1/2-inch slices (1.3 cm); 1 large egg; 1/3 cup (80 mL) finely chopped flat-leaf parsley; 1 stalk finely chopped green onion; Paprika or chili to taste;
In medium-sized pot, add quinoa, broth, and seasoning. Cover and bring to boil over medium-high heat. Turn heat down to medium-low and simmer for approximately 15 minutes until liquid is mostly absorbed, and quinoa is tender. Remove from heat and set aside to cool.
In large skillet over medium heat, toast cashews until golden brown, careful not to burn, about 1 to 2 minutes. Remove from heat and set aside. In same skillet, heat 1 tsp (5 mL) oil over medium-high heat. Season tomatoes and sear on each side until soft and slightly blistered. Remove from heat and set aside. Wipe down pan and heat remaining 1 tbsp (15 mL) oil over medium-high heat. Fry egg until white is cooked but yolk is still runny and remove from heat. Then transfer quinoa to a serving bowl. Toss with parsley and toasted cashews. Add seared tomatoes and fried egg. Garnish with chopped green onion, paprika or chili and serve immediately. This Warm Quinoa & Seared Tomato Salad!