Have you considered green tea?

This post was originally published as Green Tea Fix by Laurel on Health Food blog.

What’s your favorite morning or afternoon drink? Have you considered green tea? It just might be your healthiest choice. A recent study conducted at the Chung Shan Medical University in Taiwan found that drinking 1 cup or more of green tea every day dramatically reduces your risk of lung cancer, especially for smokers. The antioxidants in green tea may block the growth of cancerous tumors.

Even if you’re not at risk for lung cancer, green tea is a powerful addition to a regular healthy diet. It has been found to protect from many different cancers, heart disease, diabetes, Alzheimer’s, and more.

I love my black tea in the morning with almond milk, but I like this reminder to drink my green tea too. It’s nice in the afternoon when you need a little pick-me-up. If you don’t like it plain, I recommend adding fresh mint leaves or a teaspoon of honey. Try agave nectar if you’re having it cold (because honey mixes better in hot liquids). Or you could add a small splash of your favorite 100% juice.

Coffee is a pretty natural thing

This post was originally published as Making My Coffee Healthier by Laurel on Health Food blog.

Has anyone ever told you that coffee is bad for you? I know I’ve heard it many times, but I happen to disagree. Coffee is a pretty natural thing…that is, before we start adding chemicals, fake sugars, and coffee creamers that won’t expire for a decade. I like to drink tea later in the day, but for me, coffee is just an essential part of my morning.

I have an office job where I get free coffee, but the stuff they brew is pretty bland and flavorless. However, the real problem is the horrible variety of coffee mixers we have. There are sugar packets that have morphed into hardened chunks because they’re so old. Then there’s the “no need to refrigerate” coffee creamer with hydrogenated fats and a long list of other ingredients that I can’t pronounce. I’m scared to drink any of that stuff…especially on a daily basis.

It would be great if I drank black coffee, but I just can’t. It doesn’t taste good to me. Instead, I found some healthier cream and sugar options that I brought to work. Yes, I paid for them with my own money, but for something I put into my body every day, it’s well worth it.

Sweet things:

• >100% Pure Organic Honey – I can keep a bottle at my desk and squirt a little into the bottom of my cup before I pour my coffee in.
• >100% Organic Agave Syrup – I have a bottle at home that I use in coffee, tea, or any time I need a little sweetness.
• >Dark Chocolate – This is fun on a day you need a treat. Drop a small piece of dark chocolate and let it melt to sweeten your coffee. Look for organic brands and a cacao content of 60% or higher. Also, read 10 Reasons to Eat More Chocolate.

Creamy things:

• >Organic Half and Half – I store it in the refrigerator at work, and a small splash goes a long way. Try Organic Valley brand.
• >Organic Skim Milk – This is good if you like something lighter in your coffee. I like Stonyfield Farms‘ fat free milk.

I’m always looking for new things to try, so drop me a comment if you have healthy mixers of your own. Also, read my other posts on the health benefits of coffee:

Easy Veggie Dish

This post was originally published as Spicy Mushrooms & Kale by Laurel on Health Food blog.

Vegetables are anything but boring if you spice them up and avoid overcooking, leaving them crunchy and colorful. Here’s a quick and easy veggie dish you can make anytime. It takes 10 minutes to prepare. Vegetable stock and red pepper flakes are two of my favorite ingredients to use for a boost of flavor and nutrition.

Spicy Mushrooms & Kale
(makes 2-4 servings)

2 portobello mushroom caps
1 bunch kale
1 tsp. red pepper flakes
1 tbsp. extra virgin olive oil
1/2 cup vegetable stock (low sodium)
Salt & pepper

Cut portobello mushrooms into long slices (about 1/2 inch wide). Remove kale leaves from the stems and rip or cut up into smaller pieces. Heat up a grill pan (or sauté pan) over medium-low heat and drizzle olive oil in the pan. Add mushrooms slices and cook for 1-2 minutes on each side until they begin to brown. Add kale leaves to the pan, covering the mushrooms. Pour in vegetable stock, turn the heat up to medium-high, and cover with a lid. Steam for 2 minutes. Remove the lid, and add red pepper flakes and a sprinkle of salt and black pepper. Stir everything together and allow liquid to evaporate in the pan for about 1 minute before serving.

Tip 1: To save more time, look for pre-sliced portobello mushrooms in your grocery store. Tip 2: Make sure to give kale a long rinse before cooking. The curly leaves tend to hold trapped dirt and grit that you don’t want to sneak into your food. Tip 3: To make this dish more filling, try adding toasted walnuts or cashews.