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Probiotics Lend A Hand To Brain Functioning – Part 3

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By Christie Korth

Part 3 of 3

Continued from part 2 of this article…..

soup5) Miso Soup: Miso, a staple of Japanese cooking and medicine is commonly used in macrobiotic cooking as a digestive regulator. Made from fermented rye, beans, rice or barley, adding a tablespoon of miso to some hot water makes an excellent, quick, probiotic-rich soup, full of lactobacilli and bifidus bacteria. Beyond its important live cultures, miso is extremely nutrient-dense and believed to help neutralize the effects of environmental pollution, alkalinize the body and stop the effects of carcinogens in the system. Yaaay for Miso!

Our favorite pick: Kid Friendly Chicken Noodle Miso Soup by Food Network

Ingredients:

1/4 cup miso
1/4 cup warm water
6 cups water
1 large red chile, sliced
1 tablespoon finely grated ginger
3 green onions, thinly sliced
2 chicken breasts, trimmed and thinly sliced
100 g snow peas, halved
250 g rice noodles
3 green onions, thinly sliced for garnish

Directions:

1. Place the miso paste and warm water in a small bowl and stir to combine.

2. Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil.

3. Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through.

4. Stir the miso mixture into the noodle mixture.

5. To serve, spoon into bowls and top with extra green onions.

Book of the Month Review:

Sophie – Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish by Emily Hendrix

Description: Sophie-Safe Cooking houses over 100 recipes very neatly laid out, one per page. Most of the recipes contain less than ten ingredients (always a top feature for me) and for the most part the directions are just a few straightforward sentences. Emily adds in helpful, but brief, notes with several of the recipes. Most of the recipes are Sophie-Safe versions of familiar family favorites, such as Granny’s Meatloaf, Shepherd’s Pie, and Chocolate Cupcakes (frosted of course!). While a few unique concepts caught my eye, like the Whipped Pinto Beans, Zucchini Brownies, and Taco Vinaigrette. Enjoy!

References

1. Kirsten Tillisch, Jennifer Labus, Lisa Kilpatrick, Zhiguo Jiang, Jean Stains, Bahar Ebrat, Denis Guyonnet, Sophie Legrain-Raspaud, Beatrice Trotin, Bruce Naliboff, Emeran A. Mayer. Consumption of Fermented Milk Product with Probiotic Modulates Brain Activity. Gastroenterology, 2013; DOI: 10.1053/j.gastro.2013.02.043

- Christie Korth is a Crohn’s disease survivor, author, certified health coach and holistic nutritionist who found her way to health and wellness after nearly succumbing to a severe case of Crohn’s disease. After harnessing the power of nutrition and gaining her health back, she then went on to be the founder and director of Happy & Healthy Wellness Counseling based just outside of NYC. She studied at the Institute for Integrative Nutrition, Columbia University and the Clayton College of Natural Health and is a certified holistic health practitioner with the American Association of Drugless Practitioners. Christie is the Corporate Nutritionist for Brain Balance Achievement Centers, where she designs the nutrition protocol for franchises across the country. Christie is a nutrition expert for Dr. Oz’s Sharecare.com and frequently contributes nutrition articles to Long Island Parent Magazine. Christie is he author of The IBD Healing Plan and Recipe Book: A Guide to Releive Crohn’s and Colitis with Whole Foods. Christie lives in New York with her son, her husband, and her cat.


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