Tweet Dr Oz 24 Hour Antioxidant Diet: Breakfast Power Smoothie Recipe

Dr Oz 24 Hour Antioxidant Diet: Breakfast Power Smoothie Recipe. Dr Oz Antioxidant Diet

Looking to boost your antioxidants using all-natural foods? On today’s present, after discussing the perfect Antioxidant Guide, Medical professional Oz was accompanied by Registered Dietician, Kristen Kirkpatrick to show you the 24-hour antioxidant diet regime that combines whole foods to provide you with a powerful 1-2 punch!
Dr Oz: Breakfast time Power Smoothie Recipe ingredients
Dr Oz Antioxidant Diet Tested recipes

Dr Oz's 24-hour Antioxidant Eating habits Recipes include a Morning meal Power Smoothie.

½ c wild blueberries
½ chemical blackberries
½ strawberries
½ c raspberries
One c of unsweetened pomegranate extract juice

Directions
Incorporate berries and pomegranate extract juice in a food processor or blender, and blend to help desired consistency.
Dr Oz One-Two Punch Lunch: Tomato Soup & Kale Salad

Have a scrumptious bowl of tomato broth with a side greens of broccoli florets and also kale for lunch. Tomatoes contain lycopene, vitamin C and also vitamin A. Broccoli includes beta-carotene and all cancer-fighting compounds. (Make sure to not overcook the spinach because overcooking can damage nutrients.) Lightly piping-hot the broccoli is best and is even better as compared to eating it natural, because the heat will help enzymes bond to your digestive tract, rather than obtain flushed away. Healthier enzymes are only turned on after broccoli is cut, so cut the florets in half or quarters.
Dr Oz Double-Duty Dinner

Prepare food the salmon by either baking, steaming, poaching or steaming. Baking salmon (or almost any fish) will deplete the nutrients; using an outdoor grill can also add cancer-causing chemicals. Pair with this particular delectable gratin, containing artichokes, one of the only foods in which maintain its nutrients when cooked.
Dr Oz: Artichoke & Sweet Potato Gratin Recipe

Ingredients
3 tomatoes, diced
2 ¼ C artichoke hearts
Just one bunch scallions
2 Tbsp extra virgin olive oil
1 ½ tsp dried up oregano
1 tsp salt
1 (15 oz) could cannellini beans
½ C fowl stock
½ tsp pepper
1 ½ lbs sweet potatoes

Directions
Preheat your oven to 350° F.
Chop tomatoes and artichoke hearts and minds; mix with scallions, extra virgin olive oil, add about half in the oregano and salt.
Combine beans, pepper plus the remaining salt and oregano in a food processor (or even blender).
Slice sweet potatoes into halves as well as add to lightly oiled dish.
Add outstanding salt and pepper.
Add your bean purée and artichokes, protecting with additional potatoes.
Prime with tomato slices.
Create any remaining seasoning and cover.
Cook for 1 hour, or perhaps until tender. Eliminate cover, and cook for 10 much more minutes or till topping is golden brown.