Sunshine has been linked to many beneficial health effects and science keeps finding ways to understand how it does that. We'll share with you this week a portion of a video talking about how being out in the sun can stimulate our mitochondria and give us more energy.
Join us to hear more.
It was surprising to hear that our mitochondria can lose almost 60% of their capacity as we age. It isn't hard to see that we do go from Energizer bunnies as kids to a much slower version of that, but it didn't seem like 60%.
So, it's good news to hear that a little sunshine can improve this, isn't it?
The recipe this week is a Rice & Bean Summer Salad. Lots of delicious, fresh veggies in with rice and beans. It's a wonderful combination.
To your Amazing Health,
Connie and Bill
Rice & Bean Summer Salad (Serves 4) Adapted from Mary McDougall
- 4 cups cooked brown rice
- 15 ounce can black beans, drained
- 15 ounce can garbanzo beans, drained
- 1 bunch scallions, cut in thin slices
- 2 large stalks celery, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 ounce can chopped green chilies
- 1 cup frozen corn kernels, thawed
- 1 cup frozen peas thawed
- ½ cup cilantro or parsley, chopped
- 1 cup of oil free dressing (recipe below) or 1 ½ cups salsa
Combine all ingredients in a large bowl and mix well with dressing. Refrigerate for 2 hours to allow flavors to blend.
Serve over a bed of lettuce.
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Oil Free Dressing
- 2 large garlic cloves, mashed in a garlic press
- 2 tablespoons maple syrup or ¼ cup date paste
- 1 cup aquafaba from garbanzo beans or 1 cup vegetable stock
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ cup rice vinegar or red wine vinegar
- 1 tablespoon Italian seasoning (or a mixture or rosemary, basil and oregano)
- 1 lemon, juiced
- 2 teaspoons Dijon mustard
- Fresh ground black pepper to taste
Add all ingredients to a jar with a tight-fitting lid and shake well.
Refrigerate remaining dressing. Use within 5 days.