Are all vegetables born equal? 

The majority of people know that eating fruits and vegetables is very important.

Vegetables are essential to our health because they are whole foods, created by nature and are rich in large amount of nutrients. The processed foods that we so commonly eat, can never compare to the health benefits provided by broccoli or carrots which have fiber, vitamins, and enzymes built right in.

By eating variety  of vegetables, one can get the best all-around health benefits. Different color vegetables contain unique health components that are important to our health.

Vegetables have many common properties – vitamins, minerals and fiber. One might think that it doesn’t matter which vegetables to eat; that they provide equal benefits. It is fascinating how different they actually are, even just  by looks – size, taste, shape, and color

Green vegetables

Green vegetables contain chlorophyll  (a protein compound that aids in creating healthy Kale Green 300x400red blood cells), fiber, folate, vitamin C, calcium, and Beta-carotene. The nutrients found in these vegetables reduce cancer risks, lower blood pressure and LDL cholesterol levels, normalize digestion, support health of our eyes and vision, and boost immune system activity.

Green vegetables have fewer calories, less sugar. They are cleansing and provide light uplifting energy. They are good throughout the year but especially during spring – natural time for body cleansing after winter when our system was collecting and storing to keep us warm.

G-d created people in balance with the nature. Signs and hints are everywhere around us. Green leafy vegetables grow during the spring. Spring is the first season when nature is awakening after the winter. New green leaves are emerged on trees and bushes, and new green grass covers the land.

Spring is the best time of the year to eat leafy greens – arugula, watercress, parsley, bok choy, mustard greens, etc.

But even among green vegetables some possess undesired properties.

Chard, spinach, rhubarb, beet leaves – are stressful vegetables. They might increase risk of osteoporosis and kidney stones since they contain oxalic acid, which binds calcium and eliminates calcium from the body.

Green paper – is one of nightshade vegetables (as tomato, eggplant, red pepper, potato) which is better to avoid. Nightshade vegetables speed up the heart rate and slow down digestion. They are high in alkaloids which block vitamin B absorption. They might contribute to arthritic and rheumatic symptoms.

List of Healthy – Healing – Good For YOU – green vegetables:

Kale Dinosaur 330x400

Broccoli,

Brussels sprouts,

Green Cabbage,

Kale (green, red, dinosaur)

Collard, Bok Choy,

Parsley, Cilantro,

Arugula, Watercress,

Dill, Mustard greens,Leek 300x400

Cucumber, Kohlrabi,

Chinese cabbage,

Romaine lettuce, 

Dandelion, Celery,

Green onion (scallion),

Leek, Zucchini, 

Sugar snap peas,

Green beans.


**Health Tip: Kale and Collard provide more vitamins, minerals and protein than meat (pound for pound)


Mother’s Day calls for a Dessert

MothersDayBouquet2015My daughter sent me this beautiful bouquet of flowers. Her love and thoughtfulness shines through the choice of unique, colorful, and every time different but always gorgeous bouquet. It touches my heart every time with realization and appreciation of our deep connection. She attached a card that speaks volume to me – loving and caring message enveloped in the refined sence of humor. I can’t help sharing it here:

Happy Mother’s Day to my greatest teacher, my best friend and my cheapest therapist! I love you! #CoolestMom #BestMom #MyMomCooksGreatFood #HealthyMom #MomIsOnInstagram #mom #MomGivesAdvise #MothersDay #Flowers #Colorful #Spring #MomAppreciation #Mommy #Mama #FunMom #WiseMom #SmartMom #MacrobioticMom #ILoveYou #Love #ChefMom

I was not into cooking, moreover into healthy cooking. 😦 at the time when my daughter attended the high school. She learned how to cook and she loves cooking since then. She used to find complicated recipes, provided me with the list of ingredients to buy (many of which I had not heard before). 🙂 and another cooking masterpiece emerged! I was amazed at her creativity. Sometimes she would call me at work to find out at what time I was coming home because she was cooking dinner. It had to be perfectly done and warm by my arrival. In addition, she was designing beautiful menus and we played roles. She was an owner of a boutique restaurant and I was a lucky guest. I got to enjoy colorful menu, delicious food, gorgeous presentation, excellent service and a great company.

Ever since then, when it comes to having a meal, she does not just start eating; she makes a beautiful arrangement on her plate and when it is decorated to mouth-watering appetizing state – it is ready to be eaten.

I believe the passion for the food decoration is passed on with genes. It runs in the family – my mom always spent time on elaborated decoration of every dish when we had guests over. Not a single dish would be served at the table unless it is fully decorated regardless of the fact that guests are already gathered and hungry 🙂

All these good memories are connected with the food I cook today. My cooking is an act of love. It is important to give love to the food while making it. The taste is totaly depends on the state of your heart while preparing food. When you cooking with passion it guarantees the delicious result (not experience or good recipe description). I am inspired to dedicate time to arrangement and decoration of my dishes. This dessert is my grateful gift to my teachers: my mom and my daughter who continue inspire me today.

Happy Mother’s Day to You and Your Mother !!!!DessertAgarStrawberryRaspberryKiwi600

Miso Soup is my Hero

Yesterday I had a stressful day at work. It is hard for me especially because I do not have a good poker face; actually it is quite opposite 🙂 I exercised an attempt staying composed, not overreacting, smiling, praising worthless ideas … It was one of those days…

But now it is time to nourish myself.

Miso soup
Miso soup is my hero; it always comes to rescue me and never fails. Actually any warm mild-tasting soup is relaxing. It is good to start a meal with soup. It calms you down after a busy day and prepares digestive system to digest solid food that is following the soup.

Miso soup is easy to make, so I cook a small portion. Freshly made miso soup has the most healing magic. It requires a few ingredients – dried wakame that is always on my macrobiotic shelf, miso paste and two to four vegetables. Almost any vegetable will do the job. Every combination results in another taste bouquet though delicious. Dried shiitake mushrooms can be added to enrich the soup with tremendous healing power. Shiitake mushrooms deserve a separate post.

Today I found in my fridge red cabbage, daikon, and broccoli – perfect nutritious combination of crunchy red cabbage, white daikon and refreshing green broccoli. It takes 10 minutes to make this simple miso soup. Give it a try!Miso Soup