Dolkar Wellness & Longevity: Soothe Yourself with This Pizza Topper

Monday, August 18, 2008

Soothe Yourself with This Pizza Topper

For a little bit of cell-soothing nutrition, add an extra sprinkle of these zingy flakes to your slice: oregano. That’s right -- oregano doesn’t just add pizzazz to your pizza sauce. It may have the power to prevent tissue-damaging inflammation, too.

The essential oils in oregano are rife with a substance called (E)-beta-caryophyllene -- or (E)-BCP for short. These compounds bind to certain cell receptors in a way that could mean less inflammation, according to mouse studies. Good news, since inflammation has been fingered in a bunch of bad health outcomes, from heart disease to cancer. Researchers suspect (E)-BCP may have a similar inflammation-fighting benefit in humans.

A Little Dash Will Do Ya? It’s not clear how much (E)-BCP is in oregano, but surprisingly, the lowest dose of the compound was often the most effective in a recent study. Black pepper, rosemary, and cinnamon all have the compound, too. When your spice shakers are on E, try these other inflammation-fighting foods, too:

Anthocyanin-packed cherries and berries
Omega-3-rich fish, like salmon and tuna
Flavonol-loaded dark chocolate
Oleocanthal-crammed olive oil
RealAge August 2008

At Dolkar Wellness, we can help you with healthy, delicious food menus....most prepared within 30 minutes or less.

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).