Andreas Moritz
See book keywords and concepts |  Reduce
Black chickpeas Muth beans
Urad dhal
Avoid
Black beans Black-eyes beans/peas Chick peas Lentils, brown
Kidney beans Lima beans Navy beans Pinto beans
Soybeans Split peas White beans
DAIRY
Favor
Buttermilk, home-made Cottage cheese, homemade
Cow's milk, certified raw Unsalted butter
Ghee
Yoghurt, homemade
Caution: With the exception of ghee and butter, use these foods very sparingly. If they cause mucus, coating on the tongue or congested nose/sinuses, discontinue them immediately and avoid them altogether. |
Carol Simontacchi
See book keywords and concepts |  Serves 8 to 10
2 cups mixed dried beans (such as navy, black, red, pinto, baby limas, large limas, Great Northern, kidney, chickpeas, black-eyed peas, yellow split peas, green split peas, and lentils)
1 cup chopped onion
2 cloves garlic, minced
15-ounce can tomato sauce, or 4 cups chopped tomatoes
1 teaspoon chili powder, or to taste
1. Rinse the beans, cover with fresh water, and let soak overnight.
2. Drain and rinse the soaked beans, then place in a large pot with 2V2 quarts fresh water. |
Gabriel Cousens
See book keywords and concepts |  Japanese and Chinese cuisines use lime, mung bean sprouts, bok choy, assorted veggies, snow peas, and cucumber. Middle Eastern and Greek cuisines use lemon, eggplant, tomato, and cucumber. Indian cuisine uses cauliflower, spinach, peas, and lemon. American cuisine features peas, carrots, lemon, and tomato.
When examining which foods, herbs, and spices work well together, especially when used to achieve certain cultural flavors, one notices a bioregional influence: plants that grow among one another often combine synergistically in the kitchen. |
Ann N. Martin
See book keywords and concepts |  Natural sources of manganese include bran, peas, spinach, oatmeal, and seaweed.
Molybdenum Molybdenum, a rather rare mineral that is in minute concentrations in all plant and animal tissue. Molydbenum promores normal growth, and healthy teeth and gums. Possible results of molybdenum deficiencies are unknown. Deficiencies of copper may involve molybdenum. Natural sources of molybdenum are cereal grains, liver, kidney, peas, and beans.
Potassium Sodium and potassium work together to maintain water balance in body tissue and cells. |
Andreas Moritz
See book keywords and concepts | | Stage B
Cooked vegetables such as asparagus, cabbage, broccoli, carrots, cauliflower, okra, summer or winter squash, Swiss chard, green beans, peas, sugar snap peas, mushrooms, or other wholesome fresh vegetables. To make the vegetables more digestible and delicious-tasting, add spices and herbs such as turmeric, coriander, cumin, cardamom, fennel, basil, oregano and thyme. (See your food chart for those best for you.) Add about 1-2 teaspoons of fat per serving such as coconut oil, olive oil, butter, or another oil that is compatible with your body type. |
Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews
See book keywords and concepts |  A sampling of Medium SuperFoodsRx Salad pairings
#6—Halved red grapes (5 as an add-in), chopped red onions, diced celery, and snow peas over shredded hearts of romaine lettuce. Garnish with IV2 tablespoons (half an add-in) of toasted sunflower seeds.
#7—Chopped onions, sliced radishes, snow peas, and green bell pepper strips over romaine. Top with a 2 slices (Vs) of fresh avocado.
#8—Chopped broccoli or cauliflower, chopped red onions, red bell pepper strips, and shredded carrots over triple hearts lettuce mix. Garnish with a tablespoon of toasted pine nuts. |
Michael T. Murray
See book keywords and concepts |  There are a variety of delicious beans to choose from:
Black-eyed peas Lima beans
Chickpeas Pinto beans
Kidney beans Soybeans, including tofu
Lentils Split peas
Fruit? to 4 Servings Daily
Fruits are a rich source of many beneficial nutrients, and regular fruit consumption has been shown to offer significant protection against diabetes and other chronic degenerative conditions, including cancer, heart disease, cataracts, and strokes. Fruits make excellent between-meal snacks and super desserts (fresh berries alone are fantastic). |
Ann M. Coulston and Carol J. Boushey
See book keywords and concepts |  Each food test contained 50 g of carbohydrate with the exception of peas, which contained 25 g. Glucose (50 and 25 g) was the reference food. After bread ingestion, the glycemic excursion was similar to glucose in form but slightly blunted. Compared to bread, other test foods had earlier glucose peaks and more blunted postprandial glucose curves. The glycemic index of bread (77.7 ?5.0) was significantly higher than those of corn (51.8 ?.8), bananas (49.0 ?.5), oranges (46.6 ?.7), spaghetti (42.2 ?.3), and peas (35.1 ?.2). The glycemic indices of dates (61.6 ?.5) and raisins (65.7 ?5.8 |
Dr. Paula Baillie-Hamilton
See book keywords and concepts |  Soluble Fiber-Rich Foods
In addition to the fiber supplement recommended in chapter 2, you should ensure that your diet contains foods rich in soluble fiber such as:
>¦ 6 ounces (160 grams) of cooked legumes such as lentils, split peas, kidney beans, peas (could be eaten raw), chickpeas, or green beans >• 2 ounces (50 grams) of oats >• 4 small oatcakes
Fruit
Eat four portions of fresh fruit a day. A typical portion of fruit is: an apple, an orange, half a grapefruit, two medium plums, a nectarine, a peach, a small banana, or 100 grams of any other fruit. |
Ann M. Coulston and Carol J. Boushey
See book keywords and concepts | | The postprandial curves of bread, raisins, dates, sweet corn, bananas, oranges, spaghetti, and green peas were measured in 28 gestational diabetic subjects and compared to glycemic indices reported for nonpregnant women. Each food test contained 50 g of carbohydrate with the exception of peas, which contained 25 g. Glucose (50 and 25 g) was the reference food. After bread ingestion, the glycemic excursion was similar to glucose in form but slightly blunted. Compared to bread, other test foods had earlier glucose peaks and more blunted postprandial glucose curves. |
Tori Hudson, N.D.
See book keywords and concepts |  Tolerable upper intake level (UL):
Age 18 and younger, pregnant or nursing: 80 mg per day
Age 19 and older, pregnant or nursing: 100 mg per day
Food sources: whole grains, wheat germ, egg yolk, peas, carrots
Local application of B6 as a lozenge provided women with protection from dental cavities, which are more common during pregnancy.44 Supplementation may also prevent toxemia of pregnancy (preeclampsia).45 Food sources are whole grains, wheat germ, egg yolks, peas, and carrots.
Vitamin B12 (Cobalamin). |
Steven V. Joyal
See book keywords and concepts |  Vi cup frozen green peas, thawed Vi cup carrots, shredded Vi cup frozen cut corn, thawed 1 cup fresh asparagus, cut
Steam/saute the garlic in water in a heavy skillet for 1 minute. Add the broth and thyme and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the spinach, pepper, peas, carrots, and corn; cover and simmer for 5 minutes. Add the asparagus, cover and simmer 2 to 4 minutes, or until tender. |
Tori Hudson, N.D.
See book keywords and concepts | | Food sources are green peas, bell peppers, and sunflower seeds. Herbal sources include alfalfa, dandelion, fenugreek, raspberry leaf, red clover, and seaweed.
Vitamin Bj (Thiamine)
Recommended dietary allowance (RDA):
Pregnant or nursing: 1.4 mg per day Food sources: bell peppers, green peas, sunflower seeds
Herbal sources: alfalfa, dandelion, fenugreek, raspberry leaf, red clover, seaweed
Vitamin B6 (Pyridoxine). Vitamin B6 is "marginally deficient" in about 50 percent of pregnant women. |
C. W. Randolph, M.D.
See book keywords and concepts |  NUTRITION FACTS
Amount Per Serving: Calories 370 - Calories from Fat 170 - Total Fat 19 g Saturated Fat 3 g - Cholesterol 200 mg - Sodium 430 mg - Total Carbohydrate 10 g Dietary Fiber 2 g - Sugars 6 g - Protein 40 g - Calcium 8% DV
Spicy Kale and Beans
2 cups dried black-eyed peas 1 bunch kale (about 2 pounds) 1 large onion, diced
1 tablespoon extra-virgin olive oil
2 tablespoons white vinegar
Va teaspoon crushed red pepper (optional) 2 hard-boiled eggs, chopped
Soak black-eyed peas overnight. |
Steven V. Joyal
See book keywords and concepts | | Cover and cook on high for 3 to 4 hours, or until split peas are soft. Or, place all ingredients in a large pot, bring to a simmer, and then cover loosely. Cook until split peas are tender, 1 to 2 hours.
CILANTRO CHICKEN
Serves 4
1 pound boneless, skinless chicken breasts 1 large lime
1 cup white wine
2 tablespoons olive oil
1 green or red bell pepper, chopped
2 small onions, chopped
1 one-inch piece of fresh ginger, peeled and sliced thin
2 tablespoons fresh cilantro, chopped 2 tablespoons reduced-sodium soy sauce Brown rice (optional)
Cut each chicken breast into eight pieces. |
Gabriel Cousens
See book keywords and concepts | | Indian cuisine uses cauliflower, spinach, peas, and lemon. American cuisine features peas, carrots, lemon, and tomato.
When examining which foods, herbs, and spices work well together, especially when used to achieve certain cultural flavors, one notices a bioregional influence: plants that grow among one another often combine synergistically in the kitchen. It is, in a sense, a part of the divine blueprint of how humans are best suited to eating locally and best fed by locally grown food. For example, tomatoes and basil can be companion-planted and are complementary ingredients in cuisine. |
C. W. Randolph, M.D.
See book keywords and concepts | | The next day place the drained peas in a large saucepan, cover with water, and bring to a boil over high heat. Boil for 3 minutes. Remove the pan from the heat, cover tightly, and let stand for 1 hour. Wash kale, remove large stem ends, and coarsely chop the leaves.
Saute the onion in a large skillet. Add the kale and cook for about 5 minutes, until the leaves are wilted but still bright green. Stir in black-eyed peas, vinegar, and crushed red pepper until entire mixture bubbles with heat. Top with the eggs before serving. Makes 8 servings. |
Dr. Paula Baillie-Hamilton
See book keywords and concepts | | Soluble Fiber-Rich Foods
In addition to the fiber supplement recommended in chapter 2, you should ensure that your diet contains foods rich in soluble fiber such as:
>¦ 6 ounces (160 grams) of cooked legumes such as lentils, split peas, kidney beans, peas (could be eaten raw), chickpeas, or green beans >• 2 ounces (50 grams) of oats >• 4 small oatcakes
Fruit
Eat four portions of fresh fruit a day. A typical portion of fruit is: an apple, an orange, half a grapefruit, two medium plums, a nectarine, a peach, a small banana, or 100 grams of any other fruit. |
Caldwell B. Esselstyn, Jr., M.D.
See book keywords and concepts |  Another meal that's delicious, simple, and fast—even pretty—is whole-wheat couscous with Muir Glen's portobello mushroom pasta sauce and frozen peas. Add the couscous to boiling water and watch while it transforms itself in seconds! Heat the pasta sauce and pour it over the couscous. Thaw the peas under running water and spoon them decoratively around the sauced couscous. Instant dinner!
Much of the food you eat on this nutrition plan will be fresh vegetables and fruits, legumes, and whole grains. |
Herbert Ross, DC with Keri Brenner, L.Ac.
See book keywords and concepts |  In addition to concentrated protein sources (animal products, and also soybeans and other legumes), other foods high in tyrosine include green beans, oats, peas, seaweed, and wheat. You wouldn't want to try to avoid tyrosine in your diet, because the neurotransmitters made from this amino acid are critical for healthy functioning of the body. But you might experiment with avoiding these foods in the evening.
Another dietary rule of thumb is to avoid foods that contain tyramine, a breakdown product of the amino acid tyrosine. |
Caldwell B. Esselstyn, Jr., M.D.
See book keywords and concepts | | All legumes—beans, peas, and lentils of all varieties.
• All whole grains and products, such as bread and pasta, that are made from them—as long as they do not contain added fats.
• All fruits.
It works. In the first continuous twelve-year study of the effects of nutrition in severely ill patients, which I will describe in this book, those who complied with my program achieved total arrest of clinical progression and significant selective reversal of coronary artery disease. |
Wendy Bazilian, DRPH, MA, RD, Steven Pratt, MD, Kathy Matthews
See book keywords and concepts | | Top the meat with half of the carrots, peas, bell pepper strips, pine nuts, and basil. Drizzle each with a teaspoon of olive oil.
Seal the paper packets by folding the other half of the parchment over the ingredients. Make several pleats to close the edges by working around the packet. Fold the end edges under the packet and make sure it is sealed tightly. Bake for 10 minutes.
To serve, place the papillote on a serving plate and carefully cut a slit into each packet to expose the cooked meat and vegetables.
Alternative Preparation Method: Substitute 7 ounces of salmon for turkey or chicken. | | Chopped onions, sliced radishes, snow peas, and green bell pepper strips over romaine. Top with a 2 slices (Vs) of fresh avocado.
#8—Chopped broccoli or cauliflower, chopped red onions, red bell pepper strips, and shredded carrots over triple hearts lettuce mix. Garnish with a tablespoon of toasted pine nuts.
#9—Drained and rinsed canned garbanzo beans (3 tablespoons), diced tomatoes, chopped scallions, chopped flat-leaf parsley, a squeeze of fresh lemon juice, and a grind of black pepper over triple hearts lettuce mix. |
Jonny Bowden, Ph.D., C.N.S.
See book keywords and concepts |  Snow peas can be found in the produce section of most health food stores and specialty markets. They're even beginning to make their way into your general-purpose supermarket, especially in the frozen vegetable section. Look for brightly colored, crisp pods that have fresh-looking leaflets and small seeds. Use as soon as possible or store in the fridge for up to three days. note: When you stir-fry them, be sure not to overcook. They taste best—and are most nutritious—when they are bright green. And by the way, they're very tasty raw, in salads. |
David R. Montgomery
See book keywords and concepts |  Although most crops deplete the supply of nitrogen in the soil, root nodules on clover alfalfa, peas, and beans house bacteria that make organic compounds from atmospheric nitrogen. This process is as essential to us as it is to plants because we need to eat ten preformed amino acids we can't assemble out-selves. Maintaining high nitrogen levels in agricultutal soil requires rotating crops that consume nitrogen with crops that replenish nitrogen—or continually adding nitrogen fertilizets.
Phosphorus is not neatly as abundant as nitrogen, but it too is essential for plant growth. |
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