Looking for a fun, interesting dish? Give this tasty Greek recipe a try. You’ll love the combination of kalamata olives, cauliflower, and tomatoes. It’s easy to prepare, loaded with nutrition, and tastes sensational! Try it with brown rice, quinoa, or barley.
¼ cup extra virgin olive oil
2 red onions, halved & sliced across the grain
salt (to taste)
3 garlic cloves, minced
1 can (14 oz.) chopped tomatoes
1 head cauliflower, cut into florets
1 bay leaf
1 sprig rosemary
½ tsp. freshly ground pepper
1 Tbs. tomato paste dissolved in ½ cup water
½ cup red wine (or vegetable broth)
8 kalamata olives, pitted & halved
1-2 Tbs. sherry vinegar or balsamic vinegar (optional)
Heat 3 Tbs. oil in a heavy soup pot or Dutch oven over medium heat; add onions and cook, stirring, until tender (about 10 minutes); add a pinch of salt & garlic; stir for 1 more minute.
Stir in tomatoes, with their liquid, and bring to a simmer; simmer about 10 minutes until cooked down and fragrant.
Add cauliflower to the pot. Stir together, and add bay leaf, rosemary, pepper, dissolved tomato paste and wine; bring to a simmer, and add salt to taste.
Cover, reduce heat and simmer 30 to 40 minutes until cauliflower is tender.
Stir in olives and vinegar if using, and adjust salt and pepper; remove from the heat, and stir in remaining olive oil. Serve hot.
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Rheumatoid arthritis (RA) sufferers find relief with a gluten-free, vegan diet, according to a Swedish study published in Arthritis Research and Therapy. For one year, researchers observed 66 patients, aged 50 and older with active RA. Some subjects ate a gluten-free diet free of meat, eggs, and dairy; others had a well-balanced non-vegan diet. The study’s conclusions revealed that the gluten-free vegan diet reduced inflammation and pain.
Rheumatoid arthritis is a long-term disease that leads to inflammation of the joints and surrounding tissues. It can also affect other organs. Although there is currently no cure, it can be managed to some extent with proper medical care, physical and occupational therapies, medications and diet.
Cardiac surgeon Dr. Marc Katz has been on a strict vegan diet for a year and has lost 35 pounds and lowered his cholesterol by a third. "If it has a mother or a face, I don't eat it" says Katz, 54, inspired by the research and books of Drs. Dean Ornish, T. Colin Campbell and Caldwell B. Esselstyn Jr. He’s also inspired by his friend Dr. David Hughes, a cardiologist, who heard Dr. Esselstyn speak at a conference and shared his conversion with Katz.
Dr. Esselstyn, a general surgeon, conducted studies involving a plant-based, oil-free diet and the arresting and reversal of coronary artery disease in long-term patients. Hughes went out and ate a lunch following those guidelines. Then he ate a similar dinner. "I just sort of did it meal-by-meal for a couple of weeks, and I lost four pounds without trying to lose weight, and I felt better," said 61 year-old Hughes. "The longer it went, the better I felt." In little more than a year, Hughes has lost 20 pounds and cut eight minutes off his half-marathon time.
Dr. Katz is jazzed about the notion of patients potentially reversing their heart disease through diet. He has applied to the American Heart Association for a grant to conduct a local study to measure the effects of diet and exercise on heart disease. Now, if he could only find what he calls the "motivational switch" for others to make the choice.