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                      Ashitaba the Longevity Herb: Why I Love To Eat

                      Published by Grace O

                      Ashitaba has been used for centuries for many conditions and is known as the ‘longevity herb.’ For that reason and many others, I eat some leaves every day. I just buy the plants and keep them in pots outside, but I also like Sun Potion’s Organic Ashitaba powder, which was pretty pricey on Amazon, but there are other brands for less.  Believe it or not, I found it for much less money on Thrive.com. You can buy organic plants and seeds on Strictly Medicinal Seeds.

                      Why should we care about ashitaba? Ashitaba shows evidence of exhibiting anti-inflammatory (Ai) and antioxidant (Ao) effects, both great anti-aging benefits. This herb is native to Japan and though used primarily in Asia both in the diet and as a dietary supplement, is gaining popularity in the U.S. because of its promising health effects.

                      plant

                      Ashitaba leaves are consumed within the diet as food or juiced in some cultures but can also be used in powdered form or topically. I also make tea from the fresh leaves or powder. The health benefit of ashitaba is thought to be associated with vitamin and mineral levels in the plant including B vitamins, beta-carotene, vitamin C, calcium, magnesium and potassium along with a variety of antioxidants.

                      There is also some evidence that ashitaba is effective for gastroesophageal reflux (GERD) and peptic ulcers because of its ability to reduce stomach secretions. Ashitaba has also been shown to exhibit anti-cancer effects, and to aid in cardiovascular health. Read more about the benefits of ashitaba from our FoodTrients nutritionist, Ginger Hultin.

                      For a new (and delicious) take on potato salad, check out my Ashitaba Potato Salad that I created for my new book, The AGE Beautifully Cookbook.

                      Potato salad is a great way to showcase ashitaba leaves. These healthful leaves, grown in Japan and Southeast Asia, are often dried, ground and taken as a dietary supplement. I grow my own ashitaba plants here in Southern California and I like to eat them fresh. The dark green leaves taste like spinach or sweet kale. But if you can’t find fresh ashitaba leaves, this potato salad is delicious without them.

                      I like to use fingerling potatoes, but you can use small white new potatoes or Yukon gold potatoes instead. I prefer the French haricot vert variety of green bean, but American snap beans or pole beans will work as well. Apples give this salad a sweet dimension. I chose Fuji apples for their firm flesh, but almost any variety will do.

                      Ashitaba Potato Salad CROPPED475

                      ASHITABA POTATO SALAD

                      Serves 4

                      Ingredients

                      1½ lbs. fingerling potatoes
                      1 cup green beans, trimmed and cut into 1-inch pieces
                      ½ cup cubed Fuji apple, skin on
                      ¼ cup diced celery
                      ½ cup young ashitaba leaves, torn into small pieces, plus extra for garnish
                      1 cup Watercress Dressing (see below)

                      Instructions:

                      1. Cube or slice the potatoes and simmer in salted, boiling water for 12–15 minutes or until tender but not mushy. Drain and cool.
                      2. Blanch the green beans in boiling water for 5–6 minutes and then shock them in an ice bath to set the color.
                      3. Combine the potatoes, green beans, apples, celery, and ashitaba leaves, and toss with the dressing.
                      4. Divide among 4 bowls and garnish with the ashitaba leaves.

                      watercress-300x200

                      WATERCRESS DRESSING

                      Yields 2 cups

                      Use this on just about any green leafy salad with fresh vegetables. For a thinner dressing, use regular or low fat yogurt. Marinated or flavored, crumbled feta cheese might be fun to use in this recipe. Other nice additions would be ¼ tsp. of crushed garlic and/or ⅛ cup of red onion.

                      Ingredients

                      1 cup plain Greek yogurt
                      1 cup whole watercress leaves, without stems
                      ¼ cup crumbled feta cheese
                      ½ tsp. salt or salt substitute
                      Dash of black or white pepper

                      Procedure

                      Place all the ingredients in a blender and whirl together for about 30 seconds or until the watercress leaves are finely chopped.

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                      Grace O
                      Grace O
                      GRACE O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of three award-winning cookbooks – The Age Gracefully Cookbook, The Age Beautifully Cookbook, and Anti-Aging Dishes From Around the World. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry.

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                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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