myFM: Anti-Aging

Do you think of someexpensive cream that could solve your aging issues? Many people do, including what comes up on a Google search. Not only creams and lotions top the search, butsurgeons who arepromising the fountain of youth from their latest procedure of filler, Botox or lift. 

Aging happens at a cellular level and what shows on the outside can only be reflecting on what’s happening on the inside.Your body works hard every day producing energy, fighting free radicals from sunlight, toxins, chemicals and even hormones. So much of all that happens in the liver, so it needs your attention. Those wrinkles that you see on the outside are happening on the inside. 

What can you do on the inside? 

• Sugar - gotta ditch it. As much as possible. It’s the one thing that will help to start to balance you out from the inside out. 
• Water - it has to happen. Herb teas, water, and lemon water first thing. 
• Fruits and veggies - the most colourful possible. Blueberries, cherries, blackberries, beets, peppers, sweet potatoes for instance. Load up on greens like spinach, arugula, broccoli, kale, chard, dandelion that you can wilt in a pan with a bit of water. 
• More plants, less meat. Take a Meatless Monday and carry it through the week to another day or two. Try the Bean Burger recipe below - it goes beautifully with sweet potato fries. 
• Take care of your digestion. Support your microbiome and liver. That’s crucial to so many aspects of health.

Wondering which supplements best support the above? I put together a package of anti-aging picks that I take every day for healthy cells. Check it out here and use code HAPPY50 to save 15%.

Bean Burgers

Dairy and Nut Free. Vegetarian.
Makes about 24 mini burger

INGREDIENTS

• 2 medium carrots
• 1 small yellow onion
• 1 clove garlic
• Handful of fresh cilantro or flat-leaf or curly parsley, chopped
• 3 cups (750 mL) canned mixed beans
• 1 tablespoon (15 mL) extra virgin olive oil, plus more for cooking
• 1½ cups (375 mL) whole-grain or gluten-free breadcrumbs
• 2 to 3 eggs

DIRECTIONS

1. In a food processor, pulse the carrots, onion, garlic, and cilantro until finely chopped. Add the beans and olive oil and pulse until combined.
2. Add the breadcrumbs and 2 of the eggs and pulse until the texture is uniform. If the mixture is too crumbly and dry, add the remaining egg and blend. Let sit for a few minutes. The mixture should hold together easily to form into patties.
3. Form into 24 small patties (about 2 inches/5 cm in diameter) or sausage shapes. Brush a nonstick grill or frying pan with olive oil and place over medium heat. Cook the patties about 5 minutes per side until golden brown. Alternately, bake in the oven at 350ºF (180ºC) for 15 minutes, turning once halfway through.
4. Store patties in an airtight container in the fridge for up to 4 days or in the freezer in a container or large freezer bag with parchment paper in between layers of patties for up to 2 months.

TIPS:
1. Use 1 cup (250 mL) each canned chickpeas, kidney beans, and adzuki beans or your favourite beans instead of canned mixed beans.
2. Substitute ½ cup (125 mL) ground seeds (sunflower seeds or pumpkin seeds) for ½ cup (125 mL) of the breadcrumbs for more nutrients and taste.

NUTRITIONAL INFORMATION
These patties are a good source of fibre, protein, magnesium, potassium, iron, zinc, copper, manganese, and vitamin B3.

Sweet Potato Fries

Dairy, Egg, Gluten, Wheat and Nut Free. Vegan.
Serves 2 to 4

INGREDIENTS

• 2 medium sweet potatoes or yams, peeled
• 2 tablespoons (30 mL) extra virgin olive oil
• 1 tablespoon (15 mL) garlic powder
• 1 tablespoon (15 mL) sweet paprika

DIRECTIONS

1. Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
2. Cut the sweet potatoes into ½ × ½ × 2½-inch (1 × 1 × 6 cm) sticks either by hand or using a mandolin. Place the sweet potato sticks, olive oil, garlic, and paprika in a resealable plastic bag. Seal the bag and shake until the sweet potato sticks are coated completely.
3. Spread the sweet potato sticks out on the prepared baking sheet and bake for 20 minutes or until tender (they won’t be as crispy as potato fries).

TIPS:
1. You can keep the skin on the sweet potatoes for extra nutrients and fibre.
2. Parsnips, carrots, and potatoes are good substitutes for a change of pace, but sweet potato works best.

NUTRITIONAL INFORMATION
Sweet potatoes are high in beta carotene, fibre, potassium, and vitamins C and E.

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