Eggplant
The Spanish nicknamed the eggplant "the apple of love" as it does keep the heart healthy, so there may be something to that saying. It's also called aubergine, contains anthocyanins and phenolic compounds, which protect your body from free radicals that cause aging. As well, the fiber in this super vegetable lowers cholesterol by preventing its absorption in the intestines. Another great thing about this veggie is that because it's so fibrous, it works like a sponge, soaking up any flavors that it's combined with. Because of its texture, it makes a great substitute for meat in many recipes. And it's naturally low in calories...as long as you don't fry it in oil. Deep-fried, it can absorb up to four times more fat than french-fried potatoes. That's a whopping 83 grams of fat in 70 seconds, or 700 extra calories. That's like taking this healthy diet food and making it, calorie-wise, equivalent to eating an extra-large hamburger with bacon! Stick to baking, roasting, grilling, broiling, and steaming for maximum health effects. Health Benefits; Eggplant increases satiety and absorbs fat: it is extremely high in a type of viscous fiber that has the ability to bind to fat and create a feeling of fullness, with just 20 calories per cup cubed. This makes this particular super vegetable an amazing addition to any weight-loss regimen!
This makes this super veggie a perfect relaxation food. The skin contains high-powered antioxidants: It contain an antioxidant called nasunin, found in the skin. Nasunin protects against premature aging, cardiovascular disease, and the physical effects of emotional stress. It's a great source of potassium: Potassium has always been necessary for maintaining a healthy blood pressure, but has now been shown to help prevent gum disease as well. Potassium is a key component in fighting inflammation of the gums and arteries. The extracts are traditionally used to lower cholesterol: Eggplant extract stimulates bile production and allows for increased metabolism and elimination of cholesterol from the system. These extracts are considered an ethnomedicine because of their traditional uses in the treatment of high cholesterol. And if you're wondering how to incorporate this vegetable into your diet, might we suggest; Eggplant "noodle" Pad Thai
I came across this incredible Pad Thai dish, with all the flavor and a fraction of the carbs you'd get in a traditional noodle dish. The cilantro and lime add a fresh lift, perfect on a cool fall day. Ingredients: 3 Chinese eggplants 1 Tbs. organic seasoned rice vinegar 1 Tbs. pure fish sauce 1 Tbs. unsweetened almond milk ¼ tsp. tamarind paste ½ Tbs. pure maple syrup 1 Tbs. coconut oil 2 cloves garlic, roughly chopped 1 large egg, whisked ½ cup firm tofu, diced into roughly 1-cm cubes 1-2 pinches red pepper flakes (optional) 1 bunch green onions, finely chopped ½ c. mung bean sprouts 1 tsp sesame oil 1-2 Tbs. roasted unsalted cashews, crushed ½ lime, cut into wedges Few sprigs of coriander (to garnish) Preparation; 1. Cut each veggie in half lengthwise. Then, cut each half lengthwise into about 0.5-cm thick strips. Set the eggplant "noodles" aside. 2. For the sauce, combine organic seasoned rice vinegar, pure fish sauce, unsweetened almond milk, tamarind paste, and pure maple syrup into a small bowl. Mix everything well and set aside. 3. In a skillet on medium heat, add the coconut oil and sauté the garlic. 4. Once the garlic is slightly brown, add in the whisked egg immediately and scramble it. 5. When the egg is scrambled and no longer runny, add in the tofu and eggplant. Mix everything together until the strips become limp like noodles. 6. Next, stir in the sauce (from step 2). When the sauce begins to boil, red pepper flakes can be added for spiciness, if desired. 7. When the liquid from the sauce has evaporated, turn off the heat and toss in the green onions, mung bean sprouts, and sesame oil. Mix well and then transfer everything into a serving dish. 8. Top the dish off with roasted unsalted cashews, coriander, and lime. Make sure to squeeze in some lime before eating and enjoy! Makes 2 servings Note: Eggplant belongs to the nightshade family, which also includes tomatoes, sweet peppers, and potatoes. People who suffer from arthritis may find they react to an alkaloid in nightshades that causes swelling and inflammation. Check your sensitivity to nightshades by removing them from the diet and then reintroducing them while watching for symptoms.
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