Recently, I visited the
Innovative Health - Fall 2017
/// BY THERESE LEYTON
Grand Hotel and
in the room was
healthy planner of
recipes and tips.
were emphasized in the planner
as an important nutrient and anti-oxidant.
I believe that everything in
moderation is a good way to
approach our health. It is important
to eat fiber, fruits and vegetables
and load up on these nutrients to
keep us healthy.
Sweet potatoes are a super food
that is loaded with beta-carotene
and I have written about beta-carotene
many times. Beta-carotene
is a carotenoid, an essential nutrient
that provides the dark colors in
fruits, vegetables and dark greens.
Spinach and collard greens are
good examples of dark greens that
However, sweet potatoes are
used in many recipes today. Beta-carotene
is converted into Vitamin
A in the body, and Vitamin A helps
keep our vision free of diseases.
Also it helps keep our immune
Beta-carotene may protect against
many forms of cancers because it is
powerful. Research done at
Memorial Sloan-Kettering Cancer
Center shows that beta-carotene
might slow growth of cancer cells.
According to the U.S. Department
of Agriculture, one cup of carrot
juice contains 236 grams of beta-carotene
per serving. Pumpkin
canned without salt contains 245
grams per serving. A sweet potato,
cooked and boiled without skin,
contains 156 grams per serving.
I am eating more sweet potatoes
than ever before, and at the Grand
Hotel they are diced with Idaho
potatoes served with eggs. There
are many recipes using sweet
potatoes and I love sweet potato
I recently read a recipe in Better
Homes and Gardens Magazine
that roasted carrots with honey and
cumin. Cumin seeds add crunch
to simple dishes and it is a good
substitute for less salt.
Also there was a recipe for grilled
sweet potatoes mixed with sliced
pears in the September 2017
issue. Creativity is key and this
combination is a perfect example!