When it comes to eating a healthy diet, sometimes it’s better to focus on what you are adding in versus what you are taking out. Even some of our simplest go-to recipes that are perfectly clean and nutritious can be amped up without a peep from the peanut gallery.
Let’s look at tomato sauce: tomatoes, garlic, extra virgin olive oil and fresh basil stirred in at the end, more or less, right? We have lycopene in the tomatoes, a powerful anti-cancer antioxidant, garlic, a big help in cancer prevention and recurrence and basil, which contains antioxidants and anti-aging properties. This sounds pretty ideal, however there are some sneaky additions that we can use to enrich this recipe to let the cancer know we mean business. You may want to send your Nonna out of the room now.
Kombu is a type of kelp that you will often see in various Asian cuisines. It is one of the main ingredients in the broth base of miso soup (dashi). I add this to most things that simmer on my stovetop, to add a host of minerals and some alkalinity. Sea vegetables in general also protect us from radiation toxicity. Mixed in with the somewhat aggressive flavours of a tomato sauce, I promise you will not even notice it’s in there. PS- Although you could certainly eat it (it would be very good for you), my recommendation is only for you to simmer it in the sauce and then remove it, like a bay leaf. (more…)