Kiwi in the Kitchen : SuperFoodsRx

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The SuperFoods

Kiwi in the Kitchen

Table of Contents

1.	Overview
2.	Kiwi the Super Fruit
3.	Kiwi and Your Heart
4.	Kiwi in the Kitchen

Kiwis are generally available in most supermarkets all year round. The most common kiwi is the Hayward which has green flesh and is covered with brown fuzz. Gold kiwis have smooth bronze-colored skin and are pointy at one end. The flesh is mustard colored and quite flavorful. The gold kiwi is also higher in both vitamins C, E and lutein/zeaxanthin. New hybrids include the baby kiwis which are green, smooth, about the size of table grapes, and eaten much like them. When you shop for kiwi, choose plump ones that yield slightly to touch. Avoid those that are shriveled, moldy or have soft spots. You can easily ripen kiwifruit by leaving it at room temperature for a few days or to speed up the process, put the kiwifruit in a dry paper bag along with an apple or banana.

Most people don’t realize that you can eat the kiwi skin and all after rubbing off the fuzz. The skin is actually quite nutritious. If you want to skip the skin, the easiest way to prepare a kiwi is to simply slice it in half and scoop out the flesh or you can slice it into rounds and peel the rounds before serving. If you have an egg slicer, you can use it to slice kiwi into uniform rounds.

Here are a few ways to get more kiwi into your life:

Put diced kiwi into a green salad.
Puree kiwi into smoothies. They’re delicious with banana and/or blueberries and non-fat yogurt.
Kiwi chunks make a great addition to a turkey or tuna salad.
Serve kiwi with strawberries and add a dollop of yogurt and a dash of honey.
Blend kiwi with cantaloupe or other melon and add yogurt for a creamy, chilled soup. Garnish with blueberries and mint for delightful color.
Make a relish of chopped kiwi, red onion, pineapple and orange. Serve with grilled meat or fish.

You can tenderize a cut of meat with kiwi. An enzyme called actinidin does it. Rub over meat thirty minutes before cooking or puree and use as a marinade. This same enzyme breaks down collagen and thus makes kiwi a poor choice to use in gelatins as they won’t set.

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What is a “Super Food”?

Well, the most important thing for everyone to know is that superfoods are easy to find in every local supermarket. They’re worth looking for!

These nutritional powerhouse foods are loaded with nutrients crucial to a healthy, long life.

If you can include a variety of them in your diet, everyday, we promise they will change your life!

These foods were chosen because they contain high concentrations of crucial nutrients, as well as the fact that many of them are low in calories. Foods containing these nutrients have been proven to help prevent and, in some cases, reverse the well-known effects of aging, including cardiovascular disease, Type II Diabetes, hypertension and certain cancers.

When you click on each superfood you’ll find information including a list of the primary nutrients that elevated them to superfood status.

This is not meant to be a complete list of every single nutrient that food contains, but rather, a list of the high-profile nutrients that have shown health benefits and that are present in that food in sufficient quantity to make a difference. Many of the superfoods have “Sidekicks”. These are foods that are generally in the same category as the flagship superfood and offer a similar nutrient profile.

So click around and find recipes and tips on how to incorporate these foods in your daily diet.

SUPERFOODSRX PRINCIPLES:

Principle 1: SuperFoodsRx- the best diet in the world

Principle 2: Super Foods are whole foods

Principle 3: SuperFoods Rx equals synergy

Principle 4: SuperFoods Rx are simple and positive