SHRIMP AND AVOCADO PASTA SALAD

With crisp vegetables, avocado and sweet shrimp, this cool pasta salad is a meal in itself.

Makes: 8 servings

INGREDIENTS

1- 16oz package wheat penne pasta

1 pound of sauteed shrimp (16-20 count), peeled and deveined  

1/2 cup shredded cheddar

1 avocado, peeled and diced

1 cup Organic Fat Free Plain Yogurt

Juice of 2 lemons

1/2 Nature Sweet Tomatoes

1 cucumber, peeled and sliced into 1/4-inch-thick half moons

1 cup green beans, blanched and chilled

1 teaspoon crushed red pepper

Salt and pepper to taste (or 1 Pack Goya Vegetable Seasoning)

2 Scallion onions stalks

DIRECTIONS

Cook pasta according to package instructions. Rinse pasta under cold water and drain. In a large bowl gently toss together pasta, shrimp, cheddar cheese, avocado, yogurt, scallion onions, lemon juice, tomatoes, cucumbers, green beans, crushed red pepper, and salt and pepper to taste. Serve chilled.

THE AMAZING AVOCADO

The health benefits of avocado include weight management, protection from cardiovascular diseases, diabetes, treating osteoarthritis and enhancing the absorption of nutrients for the body.  It also reduces the risk of cancer, liver damage and Vitamin K deficiency-related bleeding. Avocado helps in keeping eyes healthy and protecting the skin from signs of aging and the harmful effects of UV rays. It also helps in maintaining blood sugar levels and has antioxidant properties. It even helps to increase circulation, boost cognitive abilities, and build stronger bones! 

 

Avocado has a high fatty acid content but contains extremely low levels of cholesterol. Many people tend to stop eating avocado due to its high calorie content, thinking that it may add to their weight.  However, the amount of calories is very small when compared to butter, and other high calorie dietary items. Also, much of the fat content comes from unique sources, like phytosterols, which are beneficial for a number of reasons. 

Learn More On Eating Healthy With Dr. Ezzy @

Royal Healing Natural Health Center

SPICY SHRIMP WITH GRILLED PINEAPPLES AND COCONUT RICE

FOOD AS MEDICINE...REAL SOLUTIONS FOR BETTER HEALTH

You might think of coconut rice as traditionally Asian, but it's enjoyed in South America and the Caribbean too. Regardless of your locale, this version is a sublime accompaniment to grilled shrimp.

INGREDIENTS:

***For the SHRIMP***

1 pound raw shrimp (any size) shelled & deveined tails left on

1 healthy pinch allspice

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

2 teaspoons sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground thyme

1/8 teaspoon cinnamon

1 teaspoon dried onion

1 teaspoon dried parsley

1/4 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

***For the PINEAPPLE***

1 ripe pineapple, cut into chunks

***For the RICE***

2 tablespoons butter

1/4 cup unsweetened, grated coconut

1 3/4 cups of basmati rice

2 cups chicken broth

1 bay leaf

Sea Salt

Pepper

1 tablespoon sugar

1/4 cup toasted sweetened coconut

1/4 cup toasted slivered almonds

Cilantro for garnish

PREPARATION

For the Shrimp: mix all ingredients together into a bowl and stir shrimp to coat evenly. Cover with plastic wrap and refrigerate until ready to grill. To cook, place shrimp onto preheated hot grill. {If you have smaller shrimp, it might be easier to skewer them and grill them that way.} Cook shrimp about 2 minutes per side or until they turn pink and opaque. Remove from grill.

For the Pineapple: Cut pineapple into large chunks. {You can also skewer the pineapple to make turning them easier.} Grill to your liking. {I like mine to have a few grill marks at least!} Remove from the grill.

For the Rice: Melt butter in medium sized pot over medium-high heat. Stir in rice, bay leaf, and coconut, salt and pepper until every grain is coated in butter. Stir and cook about 1 minute. Pour in chicken broth and sugar. Stir and cover. Bring to boil and then reduce to simmer until liquid has been completely absorbed. Remove from heat and stir in coconut and almonds. Serve warm.

To assemble, place rice on your plate and top with shrimp, pineapple and chopped cilantro.

BENEFITS OF ADDED PINEAPPLES TO MEAL:

Pineapple contains half of the daily-recommended value of vitamin C, according to the FDA.  Vitamin C is a primary water-soluble antioxidant that fights cell damage; therefore, pineapples support the immune system.

Like many other fruits and vegetables, pineapple contains dietary fiber, which is essential in keeping you regular and in keeping your intestines healthy.  But unlike many other fruits and veggies, pineapple contains significant amounts of bromelain, an enzyme that breaks down protein,  helping overall digestion.

As well as having high amounts of manganese, which is important for antioxidant defenses, pineapples also contain high amounts of thiamin, a B vitamin that is involved in energy production.  

Royal Healing Natural Health Center

Dr. Ezenwanyi Ahaghotu

2717 Commercial Center Blvd.

Katy, TX 77494

info@RoyalHealingND.com

832-913-5022