Updated: Jun 25, 2021
Summer has arrived. It is hot! The lettuce is starting to bolt and be too bitter to eat. The celery is starting to produce tiny white flowers. While the plants are loving the heat, we need to be aware of our hydration. Good thing the extremely juicy vegetables will start growing now to help with that. It's amazing the different benefits food gives us. We aren't taught about these benefits or that all foods aren't equal. Some are more nutritionally dense and better for our bodies.
Another thing we don’t realize is moderation is key. The TV advertises gigantic quantities of food. It subconsciously trains us to expect these huge quantities when we eat. We should eat a portion of food that equals about the size of one fist at each meal. That's a lot less than we see on the TV and in restaurants. When the food is packed with nutrients and accompanied by healthy fats, it is extremely filling.
If moderation is so important, we must be very selective about which foods we eat. Someone recently said to me, "My metabolism is fast. I can eat whatever I want." I know I used to think this way. I played sports growing up, so I thought I’d burn off anything that I ate. This made me think I could eat anything. You can, just not without consequences. My consequence is being diabetic.
If we can only take in so many calories in a day, why wouldn’t we choose extremely nutrient dense foods? It’s actually a matter of which nutrients are we put in our bodies. Are we putting in lots of sugars and carbs which make us gain weight, feel sluggish and unenergetic? Or have we found healthier foods with antioxidants, loads of vitamins, and minerals that our bodies need to stay younger looking and healthier?
I used to despise vegetables. I didn’t have an open mind. It wasn’t that I didn’t like a vegetable. It was that I didn’t know how to cook it in a way that I would like it. When we eat something we don’t like but we know it’s good for us, we should step back and look at why we don’t like that food. You may be missing out on a super healthy vegetable full of great nutrients because of the flavor or texture. We can change that by changing the way we cook it.
Eggplant is one of these vegetables. Many people don't like it because of a bitter after taste. This can be removed by purging the eggplant to remove this. I've included how to do this below. So you may want to take a second look at this veggie because It;
Is a nutrient dense food with vitamin C, vitamin K, potassium, manganese, and fiber.
Has antioxidants that may prevent chronic diseases like heart disease and cancer because of the anthocyanins found in it.
Has been found to lower LDL cholesterol and triglycerides.
Contains fiber & polyphenols that aid in slowing food absorption and lowering blood sugar.
Is great for weight loss because of its high fiber content. It is more filling while having less calories and more healthy nutrients
Could have potential cancer fighting abilities because it contains solasodine rhamnosyl glycosides. Researchers are looking into the possibility that it could cause the death of cancer cells and reduce the recurrence of certain types of cancer.
Is surprisingly versatile. You can bake, grill, roast, broil or sauté it.
Source: “ seven surprising health benefits of eggplants”
- 1/2 cup olive oil
- 1/2 cup of red sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup Liquid Aminos soy sauce alternative
- 1 tsp Coconut Liquid Aminos
- 4 eggplant steaks cut 1" thick and purged with salt
- 1 large eggplant
- 1 cup of mozzarella
- 1/2 tbsp parsley
- 1/2 tbsp crushed oregano
Purge the eggplant steaks by salting one side. Let them sit for 20 min. Then use a paper towel to collet the moisture off the steaks. Flip them over and repeat.
Mix the olive oil, Worcestershire sauce, coconut aminos, and liquid aminos soy sauce in a bowl.
Turn the oven on to broil.
Brush the olive oil mixture on both sides of the eggplant.
Broil for 2 minutes. Flip and cook for 3 more minutes. Flip and cook for another 3 minutes.
Flip one last time. Add mozzarella on top and cook for 2 more minutes.
Place on the plate. Top with heated red sauce and crushed oregano.
I hope you enjoy. It's time to head back out to the garden to grow more eggplant. I also am enjoying my first gardenia off of a cutting given to me by my mother several years ago. These flowers aren't just beautiful, but they also bring in all the pollinators for more vegetables for another recipe next week. Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add more recipes to your recipe book.
Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up to date lab work.