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Posts Tagged ‘red bell pepper’

  1. SHISH KABOBS WITH PINEAPPLE SAUCE

    July 26, 2012 by Janice

    I love the flavor of vegetables fresh off the grill. Here they are with a great pineapple sauce and brown rice to complement them in every way. Enjoy!

    THE TWIST

    Tofu is filled with a host of nutritional benefits. It’s easily digestible proteins promote the development of strong, healthy muscles, tissues and cells. The high calcium content of tofu helps promote healthy bones and teeth and prevent osteoporosis. Tofu is rich in minerals such as iron and selenium which helps the body to maintain high energy levels. It can help you maintain healthy cholesterol levels which reduces the risk of heart attack or stroke.

    Red bell peppers are high in vitamins C and A, as well as several from the B complex group of vitamins and vitamin E among others. This combination of nutrients can help wound healing, improve dental health, boost the immune system, fight free radical damage that causes aging, protects against cataracts, reduces the risk of heart attacks and strokes, improve iron absorption, prevent colds and infection, moisturizes skin, supports brain function, reduces fatigue, supports healthy skin, reduces insomnia, supports brain health and reduces birth defects.

    Onions contain powerful antioxidants and are anti-inflammatory, antibiotic and antiviral. They also have anti-allergic properties and are useful for treating allergy related diseases such as asthma and hay fever by blocking some of the inflammatory responses in the airways. Onions, like garlic, help lower cholesterol and blood pressure.

    http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-tofu.html
    http://www.everynutrient.com/healthbenefitsofbellpeppers.html
    http://suite101.com/article/top-healthy-foods-onions-garlic-a71851

    SHISH KABOBS WITH PINEAPPLE SAUCE

    1 lb. extra firm tofu, pressed, drained and cubed
    1 red bell pepper cut into big pieces
    1 yellow bell pepper cut into big pieces
    1 large red onion cut into big pieces
    12 oz. mushrooms
    1 pint large cherry tomatoes
    1 zucchini squash, cubed
    1 yellow squash, cubed

    For the Sauce:

    1 (20 oz.) can crushed pineapple
    ½ cup xylitol*
    ¼ cup apple cider vinegar
    1 t soy sauce or tamari
    2 T organic cornstarch

    Skewer the vegetables and tofu as desired. Grill on the barbeque or in the oven at 350° F for about 20 minutes. Mix all the ingredients for the sauce in a small saucepan and bring to a boil to thickened. Serve with brown rice. ©Janice Moreland http://thekitchentwist.com

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  2. Stuffed Red Bells with Pesto Sauce

    April 14, 2012 by Janice

    Thanks to Bre requesting a stuffed pepper recipe The Kitchen Twist now has a sweet bell pepper recipe that will rock your tastebuds! This recipe comes together so fast and easy and yet tastes like something that took a lot of effort. Enjoy!

    THE TWIST

    Red bell peppers are high in vitamins C and A, as well as several from the B complex group of vitamins and vitamin E among others. This combination of nutrients can help wound healing, improve dental health, boost the immune system, fight free radical damage that causes aging, protects against cataracts, reduces the risk of heart attacks and strokes, improve iron absorption, prevent colds and infection, moisturizes skin, supports brain function, reduces fatigue, supports healthy skin, reduces insomnia, supports brain health and reduces birth defects.

    The fresh basil in the pesto does more than just deliver amazing flavor. It can help protect cells from radiation and oxygen-based damage. Basil also has anti-bacterial properties in its volatile essential oils which greatly restrict the growth of numerous bacteria including pathogenic bacteria that have become resistant to antibiotic drugs.  Basil has anti-inflammatory properties that can provide relief from health problems such as rheumatoid arthritis or inflammatory bowel conditions. Basil contains magnesium, which promotes cardiovascular health and improvement of blood flow. It is also an excellent source of vitamin K and a very good source of iron, calcium, and vitamin A. It is also a good source of manganese, vitamin C and potassium.

    http://www.everynutrient.com/healthbenefitsofbellpeppers.html
    http://whfoods.org/genpage.php?tname=foodspice&dbid=85

    STUFFED RED BELLS WITH PESTO SAUCE

    4 large red bell peppers
    1 T coconut oil*
    1 large onion, chopped
    1 1/2 cups cooked long grain brown rice
    3 cloves garlic, minced
    2 T yellow miso paste
    1 T chopped fresh thyme leaves
    1/4 cup nutritional yeast*
    Zest of 1 small lemon
    6 sun-dried tomatoes packed in oil, chopped
    12 pitted Kalamata olives, chopped
    1 Recipe pesto sauce (see below)

    Wash, cut tops and pull the core out of the red bell peppers. Lay them in a steamer, cut side up and steam for about 3 minutes until just barely beginning to soften. Remove from heat to a square baking dish. Preheat oven to 350°F.  Set a skillet on medium heat and coat it with the coconut oil. Add the onions and gently sauté until caramelized. Remove from the heat and stir in the remaining ingredients except the pesto sauce. Use this mixture to stuff the peppers. Bake stuffed peppers for 25 minutes. Meanwhile, make the pesto sauce. When the peppers are heated through, remove from the oven. Serve the peppers drizzled with the pesto sauce. Serves 4. ©Janice Moreland http://thekitchentwist.com

    PESTO SAUCE

    5-6 cloves garlic
    30 large basil leaves
    1 t Himalayan sea salt*
    1/8 t ascorbic acid (Fruit Fresh)
    1/4 cup pine nuts
    1/3 cup extra virgin olive oil

    Finely chop the garlic cloves by dropping them down the chute of a food processor while it is running. Open the processor and add the basil leaves, Himalayan sea salt, ascorbic acid, and the pine nuts. Pulse until chopped. Run the processor and slowly drizzle the extra virgin olive oil down the chute. Serve pesto sauce over the stuffed bell peppers. ©Janice Moreland http://thekitchentwist.com

    Variation:

    Try using other grains, this tastes great made with barley. If your peppers are quite large, increase the amount of cooked grain used to accommodate them.

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  3. Mango Salsa

    August 3, 2011 by Janice

    Fruit salsas are always such a favorite of mine. If you love the mix of sweet and spicy like I do then this salsa is for you!

    THE TWIST

    The high content of soluble fiber in mangos makes them a great food to lower the risk of cancers of the gastrointestinal tract. One small mango contains almost all of the daily value of vitamin C, which protects cells from free radical damage and also reduces the risk of cancer. The high vitamin A content in mangos promotes good eyesight, prevents night blindness and itchy eyes. They contain digestive enzymes that help break down proteins and combat acidity. Vitamin E, which is abundant in mangos, helps to boost libido. Since iron is present in mangos they are beneficial for pregnant women and individuals suffering from anemia, plus the vitamin C will enhance iron absorption. Research indicates that mangos help boost memory and concentration in children and if eaten regularly will make the complexion smooth, soft and glowing.

    Red bell peppers are high in vitamins C, A, several from the B complex group of vitamins and vitamin E among others. This combination of nutrients can help wound healing, improve dental health, boost the immune system, fight free radical damage that causes aging, protects against cataracts, reduces the risk of heart attacks and strokes, improve iron absorption, prevent colds and infection, moisturizes skin, supports brain function, reduces fatigue, supports healthy skin, reduces insomnia, supports brain health and reduces birth defects.

    http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1952/2
    http://www.lifemojo.com/lifestyle/top-10-health-benefits-of-mangoes-23759891
    http://www.everynutrient.com/healthbenefitsofbellpeppers.html
    http://genuineaid.com/2011/04/14/red-yellow-green-peppers-nutrients-health-benefits/

    MANGO SALSA

    2 ripe mangos, pitted, peeled and diced
    1 small red bell pepper, seeded and chopped
    1 small red onion, thinly sliced and chopped
    1/4 cup parsley leaves or cilantro, chopped
    1 medium clove garlic, minced
    1/4 cup pineapple juice
    6 T fresh lime juice
    1 jalapeno pepper, seeded and minced
    Salt and pepper to taste

    Mix all in a medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days. Serve with tortilla chips, plantain chips, or over rice or quinoa. ©Janice Moreland http://thekitchentwist.com

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