Dr Oz Antioxidant Diet
Looking to boost your antioxidants with all-natural foods? On today’s show, after discussing a fabulous Antioxidant Guide, Doctor Oz was joined by Registered Dietician, Kristen Kirkpatrick to show you the 24-hour antioxidant diet that combines whole foods to give you a powerful 1-2 punch!
Dr Oz: Breakfast Power Smoothie Recipe
½ c wild blueberries
½ c blackberries
½ c raspberries
1 c of unsweetened pomegranate juice
Combine berries and pomegranate juice in a blender, and blend to desired consistency.
Dr Oz One-Two Punch Lunch: Tomato Soup & Kale Salad
Have a delicious bowl of tomato soup with a side salad of broccoli florets and kale for lunch. Tomatoes contain lycopene, vitamin C and vitamin A. Broccoli contains beta-carotene and all cancer-fighting compounds. (Be sure to not overcook the broccoli because overcooking can destroy nutrients.) Lightly steaming the broccoli is best and is even better than eating it raw, because the heat helps enzymes bond to your digestive tract, rather than get flushed away. Healthful enzymes are only activated after broccoli has been cut, so chop the florets in half or quarters.
Dr Oz Double-Duty Dinner
Cook the salmon by either baking, broiling, poaching or steaming. Frying salmon (or any fish) will sap the nutrients; using an outdoor grill can add cancer-causing chemicals. Pair with this delectable gratin, containing artichokes, one of the only foods that maintain its nutrients when cooked.
Dr Oz: Artichoke & Sweet Potato Gratin Recipe
2 tomatoes, diced
2 ¼ C artichoke hearts
1 bunch scallions
2 Tbsp olive oil
1 ½ tsp dried oregano
1 tsp salt
1 (15 oz) can cannellini beans
½ C chicken stock
½ tsp black pepper
1 ½ lbs sweet potatoes
Preheat oven to 350° F.
Chop tomatoes and artichoke hearts; mix with scallions, olive oil, add about half of the oregano and salt.
Combine beans, pepper and the remaining salt and oregano in a food processor (or blender).
Slice sweet potatoes into halves and add to lightly oiled dish.
Add remaining salt and pepper.
Add the bean purée and artichokes, covering with additional potatoes.
Top with tomato slices.
Add any remaining seasoning and cover.
Bake for 1 hour, or until tender. Remove cover, and bake for 10 more minutes or until topping is golden brown.