Periodically Meniscus Magazine will be featuring recipes from Judith’s Upper West Kitchen, a menu with a foundation in macrobiotics but limited only by what healthy ingredients can be whipped up into a delicious meal. The focus is on the ingredients and their associated health benefits.
This week, a grass-fed lamb dish is featured, one of the few meat dishes coming out of the kitchen, but one that is both nutritious and delicious. Bon apetite!
Purple passion potatoes – Considered the food of the gods, purple potatoes are packed with phytonutrients and with four times the antioxidants power of normal potatoes.
Garlic known as a powerful health booster that can help to protect against cancer, protect the heart and is a natural antibiotic. For maximum benefits, its best to leave crushed garlic at room temperature for 15 minutes, allowing time for an enzyme reaction to boost the compounds before cooking.
Parsley, very cleansing for the kidneys and liver, aids in digestion
Rated as number one cancer fighting food according to Dr. William Li, who recently was interviewed by Dr. Oz. He recommends 1/2 cup, three times a week of these cancer fighting nutrients.
Ginger, also a natural antibiotic and anti-inflammatory used frequently in Chinese medicine.
New Zealand Grass fed lamb For people who’s blood type requires that they eat red meat, lamb is more easily processed by the system. The benefits of red meat, include strengthening of the blood.
w rice bran oil – known for its powerful antioxidant γ-oryzanol, and has been shown to improve blood cholesterol.
garlic & herbs de Provence
by Judith Longo