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Dr. William Li, author of Eat To Beat Disease, shares a yummy pasta recipe made with superfoods that have the following health benefits, according to the doc:
Help Fight Fat: We spent a lot of time indoors and not moving around as much during 2020, so getting ourselves into better condition and having foods that help fight fat are really worthwhile for 2021.
Help Improve Immunity: We all want to boost our immunity, to raise our own shields.
Help Support Brain Health: Everyone was in a fog in 2020, we spent the year stunned, confused and stressed—it's the New Year so let's get our brains back into gear for better brain health, cognition and mental clarity.
Help Boost Circulation: You know that feeling you have after you exercise where you feel really good? That is from boosting your circulation and blood vessels. Exercise isn't the only way to do it, you can do this through food. This is very important for COVID survivors because it can rattle your blood vessels, so it's important to keep your circulatory system in shape.
The foods below are true super foods because they do ALL of these above things.
This recipe is made with the following superfoods that do all these things:
- Dried Mushrooms: We've talked about mushrooms being great superfoods, but dried mushrooms are amazing because you can have them available anytime and a little goes a long way. My personal favorites are porcini (less expensive than fresh), morels, shiitakes and oysters. And you can stick dried mushrooms into a coffee grinder and make a mushroom powder so they can be used in a variety of ways.
- Artichokes: Fresh, canned or jarred all work.
- Olive Oil: Olive oil is a healthy fat and it contains an antioxidant called hydroxytyrosol, which is actually present in the olive itself. (Eating olives whole you get this hydroxytyrosol at a higher level.)
Click here to get Dr. Li's full list of superfoods that help fight fat, boost immunity AND mental clarity from this segment—and we've also got this list of 22 more foods that support immunity.
- 2 ounces dried porcini mushrooms
- ¼ cup extra-virgin olive oil
- 2 large shallots, coarsely chopped
- 2 cloves garlic, finely chopped
- 6 ounces artichoke hearts (jarred, canned, frozen or fresh), quartered
- 1 cup vegetable or chicken stock
- 2 to 3 tablespoons tomato paste
- Salt and freshly ground black pepper, to taste
- 1 pound bucatini, spaghetti or linguini
- ⅓ cup fresh parsley, chopped, plus a few leaves for garnish
- Grated Parmigiano-Reggiano cheese (optional)
Rehydrate dried mushrooms in a glass bowl with 2 cups boiling water for 15 to 20 minutes. Reserving mushroom liquid for sauce, remove mushrooms and coarsely chop.
Heat olive oil in a heavy bottom pan. Saute shallots over medium heat for 2 minutes, stirring, until translucent and softened. Add garlic and sauté for another minute.
Stir in porcini mushrooms and artichokes and cook for 3 minutes, then add stock and reserved mushroom liquid and increase to high heat. Stir in tomato paste until combined and cook on high heat until liquid reduces to a thickened sauce, about 10 minutes. Add a pinch of salt to taste and remove from heat.
In a large pot of salted boiling water, cook bucatini until al dente, about 7 minutes. Drain, then add to pan containing sauce. Top with parsley and mix until combined.
Divide among bowls, garnish with parsley and serve immediately with grated cheese.