We at Nutrilligence believe that comfort food doesnít necessarily need to be exclusively cold-weather meals that warm the soul and invoke memories of the passing winter. We think that comfort food should be a specific seasonal,
organic, local and whole food choice that makes your body comfortable, healthy and happy both physically and emotionally on any giving day, night, week or season. Thatís why we created the list of foods that make you comfortable throughout the year.
Our favorite fruit that heals the body and balances the soul. Every time you donít know what to eat for a snack have an apple and youíll fell its satisfying power. Apples are a wonderful source of both soluble and insoluble fiber. Soluble fiber such as
pectin actually helps prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of arteriosclerosis and heart diseases. The insoluble fiber in apples provides bulk in the intestinal tract, holding water to cleanse and
move food quickly through the digestive system. Almost half of the vitamin C content is just underneath the apple skin, so eat the apple skin. Eating the skin also increases the insoluble fiber content. Most of the apple's fragrance cells are also
concentrated in the skin. As they ripen, the skin cells develop more aroma and flavor. As much as possible, choose high quality (certified organic) apples to assure a clean and nutritious fruit.
Tempeh is a cultured cake of beans and/or grains that has been for centuries a staple food in Indonesia. It is made by cooking and dehulling grains and inoculating them with a culture. Like the making of cheese, yogurt or other fermented foods,
it is the incubation process that makes Tempeh delicious, highly nutritious and digestible. Among other things Tempeh is:
- Excellent source of high quality cholesterol free protein
- Low in saturated fats
- Excellent source of dietary fiber
- Highly digestible
- Rich in isoflavones/phytoestrogen
Quinoa contains more protein than any other grain; an average of 16-20 %, compared with 7.5 % for rice, 9.9 % for millet, and 14 % for wheat. Quinoa's protein is high in lysine, methionine and cystine. This makes it an excellent food to combine with,
and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). Use small amounts of quinoa flour in baked goods. Cook quinoa in apple juice and serve it with rice syrup or barley malt and lightly
roasted almonds as a very nutritious breakfast cereal. Also you can cook it with cubed butternut squash or carrots for a hearty winter porridge.
Note: The outer part of quinoa is coated with saponin, a sticky, bitter-tasting substance that protects it while growing but can cause indigestion. Rinse quinoa well in cool water before cooking to remove the saponin, or soak it in the water for 2-3 hours before cooking.