1. Whey Protein: Whey has been shown to increase your body’s stores of the antioxidant glutathione, or GSH
2. Raw, Organic Eggs: Eggs are another super food. Research has ended the debate — there is no link between egg consumption and heart disease.
3. Leafy Greens: Leafy greens like spinach and kale are also packed with cancer-fighting antioxidants like beta carotene, vitamin C, and sulforaphane.
4. Brócoli: Broccoli is another dark green, antioxidant rich vegetable in the cruciferous family, with near miraculous powers of healing and disease prevention.
5. Blueberries: Reduce your cancer risk,reduce Cholesterol levels,prevent heart disease and stroke,protect you from Alzheimer’s and other neurological diseases.
6. Chlorella: The most important property of chlorella is its ability to help rid your body of heavy metal toxins.
7. Garlic: A triple threat against infections due to its antibacterial, antiviral and antifungal properties
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 tablespoon chopped canned chipotle chiles in adobo
2 garlic cloves, coarsely chopped
1 teaspoon salt
8 large eggs
Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.
Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
Purée tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.
Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa.
(1 lb. 12 oz) diced Italian tomatoes with olive oil, oregano and garlic
2-3 tablespoons extra virgin olive oil
2-3 garlic cloves
1 carton chicken broth
cannellini beans, drain and rinsed
1 box ditalini pasta
1 cup red or white wine (optional)
good grated cheese
Sauté diced garlic in 2-3 tablespoons of extra virgin olive oil until golden.
Add the tomatoes with liquid, broth and wine; simmer for 30-45 minutes.
Add spices (basil, and thyme, oregano) to taste. If the consistency becomes too thick, add more broth or water as desired.
After it has simmered 30 to 45 minutes, add the beans and 3/4 box of the pasta (less if you want more of a soup consistency).
Cover and remove from heat. Soup will thicken from the starch in the beans and macaroni. Stir a few times and keep covered until the pasta is cooked.
Serve with lots of grated cheese on top.
You can make a large pot and serve hot, then leave the pot on the stove and can be served at room temperature – it gets more delicious as the day goes on and the next day.
Serve with garlic bread and a green salad and plenty of extra grated cheese on the table.