Blaze your own trail to health

Autumm 2014

Fall into love with these antioxidant-rich recipes


20121115_184452Health experts have always advocated that we eat a variety of colorful vegetables. The USDA 2010 Dietary Guidelines for Americans suggest paying particular attention to three colors: dark green, red and orange. Why the focus on the color of the food? Because nature highlights the beneficial nutrients in fruits and vegetables by giving them bright colors. Therefore eating by color is an easy way to load up on nature’s superfoods. Red and orange foods—such as the delicious butternut squash—contain lycopene, a phytochemical that may help protect against prostate and breast cancers. According to an article I found on Whole Living, the body converts these compounds into the active form of vitamin A, which helps keep your eyes, bones and immune system healthy. These phytochemicals also operate as antioxidants, sweeping up disease-promoting free radicals. It is not surprise then that butternut squash is rich in phytonutrients and antioxidants. One cup of baked butternut squash cubes provides 457 percent of the recommended dietary allowance for vitamin A. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. I found three delicious butternut squash recipes from WebMD Nov/Dec 2012 issue that I want to share with you (Click on each the below picture to enlarge the recipe):

Photo Dec 18, 8 43 54 PM
(Enlarge the image above to see the recipe for Walnut Herb Glazed Butternut Squash)

Photo Dec 18, 8 44 30 PM
(Enlarge the image above to see the recipe Butternut Squash, Apple, and Currant Bake)

Photo Dec 18, 8 44 36 PM

(Enlarge the image above to see the recipe for Butternut Squash Risotto)



    1. Power Foods: Butternut Squash (from Whole Living)
    2. The 3 colors you should be eating more of (from Eating Well)
    3. Butternut Squash Health Benefits
    4. WebMD Nov/Dec 2012 issue

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