Niagara Gazette —
This blended drink is based on a recipe by a centenarian I met from the Hunza Valley, an area in modern-day Pakistan that is famed for its long-living citizens. Many apricot trees grow in this region, which explains apricot’s prominence in this recipe. Apricots are rich in antioxidant carotenoids, which impart the fruit with its orangey color and help protect against heart disease and cancer. The egg yolk has lecithin, which has been found to help brain function and protect against some cancers. Kelp powder can be found in most health-food stores or specialty herb and supplement stores.
• ½ cup chopped fresh apricots, or chopped dried apricots soaked in hot water and drained
• 1 teaspoon fresh lemon juice
• ½ teaspoon kelp powder
• 1 large organic egg yolk
• 1 cup cold soy or goat milk
Put the apricots, lemon juice, kelp powder, egg yolk, and milk into a blender and puree until smooth. Transfer to a glass and drink immediately.
Rich in vitamin A, C, and dietary fiber, apricots are one of the staple foods of the famously long-lived centenarians in the Hunza Valley. Apricots are also incredibly high in carotenoids, antioxidants that give them their characteristic orangey-yellow coloring and help prevent heart disease, reduce “bad cholesterol” levels, and protect against cancer. Meanwhile, vitamin A promotes good vision, and due to their high fiber-to-volume ratio, dried apricots are sometimes used to relieve constipation.
Eggless Tofu Scramble
This vegan breakfast is an excellent way to begin the day. With the tofu, you get a high-protein, low-fat meal packed with vital estrogen. These benefits make this a great choice for women, particularly those going through the change and beyond, as well as men with prostate issues. The celery lowers blood pressure and the antioxidant lycopene in the tomatoes helps defend against inflammation, cancer, and prostate issues. In addition, all these ingredients work together to help lower cholesterol and protect you from heart disease. Not bad for one meal!