Recipes for healthy vision
Recipes for healthy vision
Eye recipes for prevention of eye diseases
Fresh is best…
Pennsylvania State University researchers say that their tests revealed that the levels of some nutrients in spinach dropped by 50% after only 4 days of storage at 68◦F. It’s best to buy only what you’ll consume in a day or two and keep it cool.
Nutritional foods and recipes that directly strengthen your retina
Here is a list of Dr. Deupree’s patients’ favorite eye recipes for great vision. Each one of these recipes contain ingredients proven to strengthen your eyes’ retinas. Dr. Deupree’s patients were kind enough to share their favorite recipes containing eye-healthy ingredients like: spinach, carrots, corn, squash… If a recipe below interests you, click it and print it, then try it out the next time you’re looking for a new taste. You’ll be expanding your menu and increasing the health of your eyes at the same time…enjoy!
Recipes for Prevention
Remember, if your doctor has you on a special diet, or has specific dietary restrictions, consult with him/her before adding these recipes to your diet.
Blend dressing ingredients well, mix with spinach, set 90 minutes.
[/show_hide] [show_hide title=”Aunt Fay Corn”] [one_third] 1 QT. FRESH OR FROZEN CORN 2 TBLSP. BUTTER OR LIGHT MARGARINE 2 TBLSP. SUGAR [/one_third]
COMBINE IN SKILLET & COOK UNTIL CORN IS DONE. ADD: 1 CUP WATER & 1 HEAPING TBLSP. CORN STARCH & COOK UNTIL THICKENED.
[/show_hide] [show_hide title=”Spinach Casserole”] COOK TWO PKGS. FROZEN SPINACH & DRAIN THOROUGHLY. ADD 8 OZ. LIGHT SOUR CREAM & 1 PKG DRIED FRENCH ONION SOUP. PLACE IN CASSEROLE DISH & COOK UNTIL IT BUBBLES (ABOUT 30 MINUTES).
[/show_hide] [show_hide title=”Something Sweet”] 1 PKG. SUGAR FREE LIME JELLO 1 SMALL CARTON LIME YOGURT MIX TOGETHER THOROUGHLY & ADD 1 PKG. LOW FAT COOL WHIP. CHILL & SERVE. THIS IS ALMOST CALORIE FREE & SATISFIES YOUR HUNGER FOR SOMETHING SWEET. YOU CAN MAKE STRAWBERRY, LEMON, RASPBERRY, ETC. USING THE SAME FLAVOR OF JELLO & YOGURT.
[/show_hide] [show_hide title=”Horseradish Carrots”] Cook 1 pound of carrots and slice or 1 pound baby carrots until tender. Drain; add 1-1/2 tablespoons of mayonnaise and 1-2 Tablespoons of horseradish.
[/show_hide] [show_hide title=”Asparagus”] Saute’ 3 finely chopped green onions and ½ tsp. chopped garlic (on 1 clove) in 2 tsp. olive oil. When soft, add ½ cup cooked asparagus. When heated, put in blender. Add salt and pepper. Use on top of fish to bake. Sprinkle with parmesan or use as a spread for bread.
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[show_hide title=”Collard Greens Soup”][one_third] One can of chopped collard greens – undrained Two cans of great northern beans – undrained Two medium sized potatoes – cut into medium sized pieces Four or five pieces of short ribs of beef 1/3 cup of olive oil 1/2 of a green pepper – chopped [/one_third] [one_third_last] Three or four cloves of garlic or garlic powder One or two chorizos – sliced Hot pepper flakes – to taste One-half of a teaspoonful of Unto seasoning – diced fine (Optional) Salt – to taste Three quarts of water [/one_third_last]
Bring water to a boil in a large pot and cook short ribs until tender. Remove ribs from broth and cut into smaller pieces, discarding all fat and bone. Return the ribs to the broth. Sautee, in the olive oil until transparent, the onion, green pepper, chorizo, garlic and hot pepper and when done, add the sauteed ingredients to the broth. Also add the collards, beans, potatoes and salt to the broth. Cook until soup thickens to taste. The soup may be served over white rice. *Unto may be found at the meats section of some ethnic foods sections in grocery stores.
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