Sometimes described as the Christmas ornaments of the vegetable kingdom, bell peppers provide the body with an abundant source of vitamins A and C. For those with lung issues, vitamin A has been found to strengthen the respiratory system while vitamin C boosts our immunity, helps prevent rheumatoid arthritis and even promotes good eyesight. Colorful bell peppers can truly enhance the flavors of a summer salad as illustrated in this month’s featured Pineapple-Pepper Salad recipe.
Other pepper varieties contain a compound called capsaicin which is responsible for the ‘hotness’ factor. Capsaicin is often added to professional nutritional products used to combat pain, swelling, and/or circulatory problems. The therapeutic results are often profound and offer no side-effects like their pharmaceutical counterparts.
While often overlooked in weight loss efforts, studies suggest that adding cayenne pepper to your meals will help allow the body to burn off fat more efficiently instead of storing it within the muscle tissue. With just about a month left for bathing suit season, be sure to add these peppers to your grocery list so that you can improve your body’s fat burning capabilities.
Pineapple-Pepper Salad
Peppers give this recipe the right crunch. Apple mint adds an especially nice flavor to this salad, but if you can’t find it, any sort of fresh mint will do.
Ingredients:
1 large pineapple
2 red bell peppers, seeded and diced
4 kiwis, peeled and thinly sliced crosswise
¼ cup minced flat-leaf parsley
¼ up minced apple mint leaves
Juice of ½ orange
Directions:
With a sharp knife, carefully cut the pineapple in half lengthwise, remove and discard the core, and cut out the fruit, leaving 4 pineapple “boats.” Remove the abrasive, brown eyes from the fruit. Dice the pineapple fruit. In a large bowl mix together the diced pineapple, peppers, kiwis, and herbs. Stir in the orange juice. To serve, divide the salad among the empty pineapple halves
Recipe taken from “The Raw Truth: The Art of Preparing Living Foods” by Jeremy A. Safron
Recipe adapted from “The Imus Ranch” cookbook by Deirdre Imus
Alison is a graduate of the Institute for Integrative Nutrition (affiliated with Columbia University) and a Masters Degree candidate in Human Nutrition. She is certified by the Association of Drugless Practitioners and has a private practice in Fairfield County.
Alison empowers individuals to become the best version of themselves through exceptional nutrition and health counseling. With a passion for and extensive knowledge in healthy living and delicious whole foods, Alison works closely with her clients guiding them to a happier, healthier way of life. Examples of client results include optimized anti-aging protocol, strengthened immune system, lowered cholesterol, increased energy and performance, weight loss/gain, stress reduction, pain elimination and improved sleep,
Her nutritional insights, "Healthy Bite," will be featured regularly in future issues of Aetherial Living.
If you enjoy this article, or would like to know more about Alison, please drop her a comment at alison@aetheriaspa.com
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