Welcome to Ray Kurzweil & Terry Grossman’s Health Products
Science is quickly developing the technologies needed to radically extend the quality human lifespan. Meanwhile, we need to stay healthy long enough to take advantage of these scientific breakthroughs.
  •  Products
  •  Entire Site

Kitchen Blog - Corn Chowder

Monday, May 9, 2011 9:37:31 PM America/New_York

Although corn is high in carbohydrates, variety is the key to enjoying your food, and this creamy low-fat chowder makes the perfect occasional accent to a spicy meal. For a fresher taste, use 1 pound of frozen corn with 1 cup of water or, if in season, fresh corn kernels cut off the cob. For a chunky texture, reserve one-third of the corn and add it to the soup after blending the other ingredients.

  • 1 clove garlic
  • 1⁄2 cup coarsely chopped Vidalia onion or 4 scallions, chopped
  • 1 can (16 ounces) corn
  • 1⁄3 cup fat-free milk
  • 1⁄3 cup nonfat dry-milk powder
  • Sea salt
Pulse the garlic and onion in a food processor until finely chopped (if using scallions, reserve until the end). With the motor running, add the corn with its liquid, milk, and dry-milk powder.

Transfer mixture into a medium saucepan and heat gently over medium heat until warmed through. Stir in scallions, if using. Season to taste with salt.

2 Servings
Nutrition Information per serving:
Calories: 248
Fat: 2 g (8% calories from fat)
Protein: 14 g (20% calories from protein)
Carbohydrates (net): 44 g (72% calories from carbohydrates)

0 Comments | Posted in Soups By Eric Huang

Kitchen Blog - Cabbage Soup

Monday, May 9, 2011 9:36:44 PM America/New_York

Eating cabbage is associated with lower risks of certain kinds of cancer. Lycopene, a phytonutrient found in tomatoes, is a strong antioxidant that also helps lower cancer risk. The apples provide a layer of sweetness.

  • 4 teaspoons extra-virgin olive oil
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 1 leek, sliced into thin rounds
  • 2 quarts reduced-sodium vegetable broth
  • 1⁄2 large head cabbage, shredded
  • 2 tart apples, peeled and chopped
  • 1 can (28 ounces) diced tomatoes with juices
  • 1 can (10.75 ounces) condensed tomato soup
  • Salt and pepper
  • Lemon juice
Heat the olive oil in a large pot over medium-high heat. Add the celery, onion, and leek and sauté for 5 to 7 minutes. Add the broth and simmer for 5 to 10 minutes until onion is translucent. Stir in cabbage, apples, tomatoes, and soup, plus 3 soup cans of water. Reduce heat to low and simmer for 1 to 11⁄2 hours. Just before serving, season to taste with salt, pepper, and lemon juice.

10 Servings
Nu trition Information per serving:
Calories: 129
Fat: 3 g (19% calories from fat)
Protein: 5 g (12% calories from protein)
Carbohydrates (net): 21 g (69% calories from carbohydrates)

0 Comments | Posted in Soups By Eric Huang

Kitchen Blog - Autumnal Squash

Monday, May 9, 2011 9:35:32 PM America/New_York

A healthy diet doesn’t mean you have to eliminate creamy soups. Soy milk and a little
stevia rescue this traditional favorite and reinvent it as a tasty recipe featuring beta carotene-rich squash.

  • 1 tablespoon extra-virgin olive oil
  • 1 quart vegetable broth, divided
  • 1 large onion, chopped
  • 2 large leeks (white and pale green parts only), chopped
  • 2 cups chopped butternut squash
  • 1 large potato, peeled and chopped
  • 1 cup finely chopped carrots (about 3 medium)
  • 1 Granny Smith apple, peeled, cored, and sliced 1⁄4" thick
  • 1⁄3 cup dry white wine (optional)
  • 1⁄2 cup unsweetened soy milk
  • 1⁄4 teaspoon freshly ground nutmeg
  • 1 packet stevia
  • Sea salt and pepper to taste
Combine the olive oil and 11⁄2 tablespoons of broth in a large pot over medium heat. Add the onion and leeks and cook for 5 minutes or until onion is translucent. Add the squash, potato, carrots, apple, and remaining vegetable broth. Bring to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are soft, about 20 minutes. Puree the soup in a blender or food processor, working in batches as necessary, or use an immersion blender to puree the soup right in the pot (be careful to avoid splatters). Return soup to the pot and stir in wine, if using, and soy milk. Add the nutmeg and season to taste with stevia, salt, and pepper. Simmer gently for at least 5 minutes, and up to 2 hours for best flavor.

8 Servings
Nutrition Information per serving:
Calories: 109
Fat: 2 g (18% calories from fat)
Protein: 3 g (10% calories from protein)
Carbohydrates (net): 18 g (66% calories from carbohydrates)

0 Comments | Posted in Soups By Eric Huang