John Aaron Wellness

Now I've heard that there is a similar recipe within the Paleo Diet books, but this recipe I have adapted from the kitchens of The Blum Center for Health in Rye Brook, New York. Normally I would've never thought that these ingredients could come together to make such a wonderfully delicious dessert. So, when I began to experiment with this recipe I was prepared for less than stellar results. However, I was not prepared to absolutely fall in love with this recipe! The avocado in this recipe provides a smooth and fluffy texture that reminded me of my childhood days when I first tasted homemade chocolate pudding. Those were the days when homemakers would consider the use of processed “instant” puddings a sacrilege. Back then, puddings were actually cooked. Aside from the texture, the avocado also provides an abundance of healthy fats and the amino acid tyrosine, which I understand to be rather important for proper hormone regulation, body metabolism and your brain’s memory. ...

Want something to keep you warm and lean on a cold winter's night? Here's a simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup that tastes delicious.  I'll admit, I served it with hearty, toasted pumpernickel bread, but I made up for the caliroes by omitting the "optional" heavy cream in this recipe. Ingredients Needed: Makes twelve servings 2 tablespoons olive oil 3 tablespoons butter 3 leeks, cut into 1 inch pieces 1 large head cauliflower, chopped 8 cups vegetable broth 3 cloves garlic, finely chopped salt and freshly ground black pepper to taste 1 cup heavy cream (optional) 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes. 2. Remove the soup from heat. Blend th...

I love soba noodles. The traditional Tokyo-style soba noodles have a ratio of 8 parts buckwheat to 2 parts whole wheat flour thus making them an excellent pasta choice for the health conscious. Filled with flavor and super charged with antioxidants, I think this recipe is a keeper! If you don’t like tofu, I suppose you can stray from the “Meatless Monday” theme and substitute a grilled & cubed chicken breast instead. Prep: 35 minutes, Total: 35 minutes, Serves 4 Ingredients Scallions (1 bunch), separate greens & cut them into 2-inch lengths, thinly sliced lengthwise 1 inch ginger (about a square inch), peeled and sliced 2 garlic cloves, smashed Canola oil, for grill pan 1 package (14 ounces) extra-firm tofu, drained and pressed with a couple of paper towels Coarse salt and freshly ground pepper for seasoning 2 tablespoons reduced-sodium soy sauce, plus more for seasoning 6 ounces soba noodles 1 to 2 heads baby bok choy ( about 4 ounces), trim...

Whenever I ask a client about what food group they should avoid eating, most usually answer "fats." Although I tend to agree that consuming large amounts of fat should be avoided, there are some types of fat that we simply can't live without. Among them are the omega-3 fatty acids. Omega-3 fatty acids not only play a vital role in the health of the membrane of every cell in our body, it also helps protect us from a number of key health threats such as heart disease and stroke. Some research has even shown that omega-3s can help to reduce symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems, as well as certain skin ailments. More recently, research indicates that consumption of omega-3 fatty acids can boost the immune system and help protect us from the onset of Alzheimer's disease. Today’s Recipe Prescription is for Wasabi Salmon Burgers. Delicious and easy to make, this recipe brings out t...