Jon's Rainbow Salad Video

This is Jon's Rainbow salad - a mixture of red, yellow, green, and orange salad with garbanzo beans, persian cucumbers, fresh basil and Balsamic Vinegar. This is a healthy recipe that you can make on the weekends and store it all week as long as ...
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Jon: Hey guys, Jon and Juliana here and today I am so excited to show you a little bit of what I eat on a regular basis that I always push to my clients, you’ve got to eat the color of the rainbow so today, I have my rainbow salad that I eat probably two or three days a week because it’s so easy to cook and store in the refrigerator, you don’t have to cook anything, you just pull it out and there you go. you have an instant meal so Juliana is going to show us a little bit about-tell us a little bit about each ingredient and why they’re so good for you. Juliana, start with some peppers, why are these really good for you? Juliana: First I have to concur that I tell all of my clients, my kids, every kid I talk to, every lecture I do, eat the rainbow everyday. The reason for that is that every different color of the rainbow represents different nutrients, different phytochemicals and they all have different attributes and different disease fighting properties. So it is a great way to get a whole rainbow in in one meal I love it. So if you think about peppers, first of all, you picked the red, the orange, the yellow the green, just like the rainbow and peppers are filled with vitamin C. There’s thousands and thousands of other chemicals in there, I mean phytochemicals in there that are really healthy. There’s fiber in there, there’s tons of the cancer fighting properties in here that are – but- Jon: So we’re going to start and we’re just going to basically mix all this stuff up so we’re going to go through each ingredient. Time to start with the peppers. Juliana: This is one of each pepper, one green, one yellow, one red, one orange. Without making a mess- beautiful. Like that, it’s so pretty. Jon: Next we have these Persian cucumbers and this is what a Persian cucumber looks like. You can use normal cucumbers also but I think they taste really good. Juliana: They’re really crunchy and firm, I love these. Jon: So we chop those up and tell us a little bit about these? Juliana: Green is probably my favorite thing. I’m always telling everyone to eat their greens, their green, their greens like all day long because green causes-it’s got the chlorophyll pigment, that’s what causes the green is chlorophyll and chlorophyll saturates your body so that it’s an oxygenated environment and cancer can't live in an oxygenated environment. So the more greens you eat, the better. This is filled with water so it hydrates your body. It’s full of vitamins and minerals and phytochemicals as well and it tastes really good and adds a nice crunch to any item you add it to. Jon: Before I pour that, I have a question here because people are always saying eat antioxidants. Why would you want to oxygenate your body when antioxidants are supposed to fight free radicals, correct? Juliana: Yes, that is a great question. I’m so glad you asked that. I’m glad you asked because I’m sure people are wondering about that. Antioxidants are fighting oxidation, not oxygen. You’re fighting-what happens is when you’re hit by oxygen when you’re exercising, you get more oxygen because you’re breathing faster, when you’re living and breathing the air, and you’re drinking water, there’s oxidation happening all the time. Like if you cut an apple open and it starts yellow and all of a sudden it starts to get brown, or if you like look a iron and you see it rusting, that’s oxidation and antioxidants, there’s vitamins, vitamin A and betacarotene, vitamin C, vitamin E and you know this, this is your homework, high five and those and all the other phytochemicals fight against that radical – it basically stops that process where you have one free crazy atom that’s trying to get neutralized, boring biochem but antioxidants crunch it, it stops it and knick it in the butt so you just basically are stopping all those reactions that cause aging and disease progression. Jon: Great answer. So we’re going to add our cucumbers. Next w

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