Does your child’s eating habits need saving? “Super-food” is coming to the rescue.
By GUEST COMMENTARY BY JOEL FUHRMAN, M.D.
They came to earth with powers and abilities far beyond those of other foods. They fight a never-ending battle of health and the protection against future illnesses. Is it because of vitamins? Is it minerals? No, it’s phytonutrients.
These strange visitors from what seems like another planet are the nutrients in contained in produce that most protect us against infections and prevent us from developing autoimmune disease or cancer later in life. Without these phytonutrients in our diet we are poorly protected from those villains placing us at the mercy of toxic drugs and a life of suffering with disease.
What are some of these phytonutrient-containing super-foods with these amazing super powers? Green vegetables, berries, beans, seeds, and tomatoes are some of the strongest super heroes.
We get made from what we eat. Without healthy foods as the building blocks of our cells we are destined for a life with medical tragedies. Yet in spite of all this recent nutritional information gleaned from the pages of scientific journals, our population is getting unhealthier, eating more poorly and our waistlines and medical costs are bulging beyond belief.
There is only one way to get your kids to eat lots of vegetables. Serve them for dinner, with no other foods to choose from. You can enjoy some delicious and nutritious vegetable main dishes. When your family has no other choices around to choose from, you will be amazed how many vegetables they will eat. Make vegetable dishes that taste great, make homemade fruit sor-bet or fruit and berry shakes for desert. If possible, have your children help in the preparation and understanding of why these healthy foods are so important.
California Creamed Kale (serves 4–6) 2 lbs. raw kale • cup raw cashew nuts • cup soy milk 2 tablespoons onion flakes 1 teaspoon low-sodium powdered soup mix (optional) Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer and press the kale with a dish towel to remove excess water. Blend the remaining ingredients until smooth. Chop the kale, mixing it with the cream sauce as you chop.
Chocolate Lentils (serves 2–3) One can of unsalted lentils or lentils with bay leaves 3 pitted dates • cup soy milk One tablespoon raw carob powder (0ptional) One cup chopped plum tomatoes.
Blend dates with soy milk and carob to make cream sauce, and then mix it well with the can of lentils and the chopped tomatoes.
Cantaloupe Slush (serves 2-4) 1 cantaloupe 1 cup frozen blueberries 1 cup ice 6 – 8 dates Blend the ingredients together in a high powered blender or food processor, until smooth. The same drink can be made with peaches or nectarines. Date sugar can be used instead of the dates. (Dr. Fuhrman is a board certified family physician and healthy-food chef, specializing in nutritional medicine and author of “Disease-Proof Your Child.” For more information visit DrFuhrman.com. Fuhrman’s tips on children’s health appears in the Santa Monica Daily Press every other Tuesday.)
Originally published in the Santa Monica Daily Press print edition on December 13, 2005. Read the original PDF.