Today on my Facebook Live video, I talked about eating Antioxidant Powerhouse foods. Here’s the deal, we get these list of foods to eat, and then what? How do we convert them into delicious and balancing meals? Well no worries, I got you. Today I made a Spaghetti Squash Bowl using foods high in antioxidants. So, what’s an antioxidant?
“Antioxidants include some vitamins (such as vitamins C and E), some minerals (such as selenium), and flavonoids, which are found in plants. The best sources of antioxidants are fruits and vegetables. You can find flavonoids in fruits, red wine, and teas.” Source: WEBMD.
I truly believe, our well being is in the foods we eat and drink. This recipe is loaded with vitamin C, E, beta carotene and flavonoids. It’s very simple, healthy and above all, super delicious! You can switch out some of the ingredients to truly make this recipe your own. Instead of lentils you can use chickpeas, instead of spaghetti squash, use butternut squash. The possibilities are endless. But, before we get into the recipe, let me share with you a list of delicious super antioxidant foods you might want to try incorporating in your menu this week and some reasons why you should eat them:
- Slower signs of aging, including of the skin, eyes, tissue, joints, heart and brain
- Healthier, more youthful, glowing skin
- Reduced cancer risk
- Detoxification support
- Longer life span
- Protection against heart disease and stroke
- Less risk for cognitive problems, such as dementia
- Reduced risk for vision loss or disorders like macular degeneration and cataracts
- Antioxidants are also added to food or household products to prevent oxidation and spoilage Source: Dr. Ox
Antioxidant Powerhouse List:
- Dark Beans
- Dark Chocolate
- Small Red Beans ( adzuki)
- Red Grapes
- Extra Virgin Olive oil
- Winter Squash
- Sweet Potatoes
- Black Beans
- Green Tea
- Butternut Squash
- Sweet Cherries
- Cacao Powder
Spaghetti Squash Bowl Recipe
- 1 spaghetti squash
- 2 tbs olive oil, divided
- 1 cup sprouted lentils
- 1 cup chopped kale
- 1 mini red, orange and yellow bell pepper, chopped
- 1/2 cup pecans, chopped
- 1/4 cup sunflower seeds
- 1 tbs honey
- 1 tsp smoked paprika
- 1/4 cup chopped cherries
- 1/4 cup dried cranberries
- 1 tbs chopped fresh basil
- 1 tsp orange zest
- 1 tablespoon orange juice juice
- salt salt and black pepper to taste
- To prepare the spaghetti squash, preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 30-40, until the interiors are easily pierced through with a fork.
- Meanwhile, sauté the chopped kale over a medium heat. Add a tbs of olive in a sauté and chopped kale, a little sea salt and stir. Cook the kale until it has withered just a bit, you want it to still have some crunch, so about 2 minutes on medium heat. Remove from heat and set aside. In another sauté pan, add the nuts, honey, paprika and a pinch of sea salt over a medium heat. Stir and allow the nuts and seeds to heat up, for about a minute, Remove from heat and add to a bowl, so they can harden.
- Once the squash is done, remove with from the oven using oven mittens. Being to assemble the bowls, use a fork to remove most of the squash, add spaghetti squash to a bowl. Add a little olive to the spaghetti squash, then add the kale, chopped peppers, some of the nuts and seeds, set a few aside as a garnish, add the cherries, cranberries, fresh basil, and orange zest. Toss and drizzle some of the juice from the orange over everything and a little more olive oil, if desired. Add the mixture into the spaghetti squash bowls and garnish with the remaining nuts and seeds. Enjoy.