My Research of Resveratrol

After three days of research on Resveratrol I decided on an organic company.

Here's the link

I ordered the 250mg of the Trans-Resveratrol Isomer from vitacost with a 5 % off coupon code.

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More of Us May Soon Be Living to 100

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Fox News On Reseveratrol - Anti-Aging - Muscadine Grape - Red Wine

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Resveratrol- The Anti-Aging Breakthrough

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My Research of Resveratrol

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My Research of Resveratrol

Watch CBS Videos Online

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Chocolate-Peanut Butter Smoothie

Chocolate-Peanut Butter Smoothie


Protein and monounsaturated fat from the peanut butter, potassium from the banana, and protein and calcium from the yogurt will get your day off to a great start. Peel and slice bananas to freeze individually in zip-top bags for smoothies and shakes.


1/2 cup 1% low-fat milk
2 tablespoons chocolate syrup
2 tablespoons creamy peanut butter
1 frozen sliced ripe banana
1 (8-ounce) carton vanilla low-fat yogurt

Place all ingredients in a blender; process until smooth.



Yield: 2 servings (serving size: about 1 cup)

CALORIES 332 (29% from fat); FAT 10.8g (sat 3.2g,mono 4.5g,poly 2.3g); IRON 1mg; CHOLESTEROL 8mg; CALCIUM 282mg; CARBOHYDRATE 49.8g; SODIUM 194mg; PROTEIN 12.7g; FIBER 3.1g

Cooking Light, JULY 2003

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Batido de Mango (Mango Smoothie)

Batido de Mango (Mango Smoothie)


The batido is a smoothie made with milk and tropical fruits. Omit the lime juice and substitute frozen guanábana pulp for the mango to create a classic Cuban drink. Guanábana is an exotic-tasting, rich, tart-sweet, white-fleshed fruit.


1 1/2 cups chopped peeled mango
1 1/2 cups fat-free milk
1/4 cup fresh lime juice
1 tablespoon brown sugar

Place all ingredients in a blender; process until smooth. Serve over ice.



Yield: 4 servings (serving size: 3/4 cup)

CALORIES 89 (4% from fat); FAT 0.4g (sat 0.2g,mono 0.1g,poly 0.0g); IRON 0.1mg; CHOLESTEROL 2mg; CALCIUM 121mg; CARBOHYDRATE 19.5g; SODIUM 49mg; PROTEIN 3.5g; FIBER 1.2g

Cooking Light, MAY 2002

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Banana Pumpkin Smoothie

Banana Pumpkin Smoothie


The frozen fruit helps give the smoothie a thick texture; chilling the pumpkin ensures the smoothie stays cold when you blend it. The combination of banana, pumpkin, yogurt, and orange juice gives this breakfast beverage 740 milligrams of potassium per serving.


1 cup low-fat vanilla yogurt
3/4 cup canned pumpkin, chilled
1/2 cup ice cubes
1/3 cup fresh orange juice
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of ground cloves
1 ripe banana, sliced and frozen
Dash of ground cinnamon (optional)

Combine yogurt and next 8 ingredients (through banana) in a blender, and process until smooth. Garnish with dash of ground cinnamon, if desired. Serve immediately.



Yield: 2 servings (serving size: about 1 cup)

CALORIES 218 (9% from fat); FAT 2.2g (sat 1.1g,mono 0.5g,poly 0.1g); IRON 1.2mg; CHOLESTEROL 6mg; CALCIUM 243mg; CARBOHYDRATE 44.5g; SODIUM 87mg; PROTEIN 8.4g; FIBER 5.5g

Cooking Light, APRIL 2005

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Banana-Mango Smoothie

Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.


1 cup cubed peeled ripe mango
3/4 cup sliced ripe banana (about 1 medium)
2/3 cup fat-free milk
1 tablespoon nonfat dry milk (optional)
1 teaspoon honey
1/4 teaspoon vanilla extract

Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour). Place frozen mango and the remaining ingredients in a blender. Process until smooth.



Yield: 2 servings (serving size: 1 cup)

CALORIES 160 (4% from fat); FAT 0.7g (sat 0.3g,mono 0.2g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 2mg; CALCIUM 160mg; CARBOHYDRATE 36.1g; SODIUM 65mg; PROTEIN 5.1g; FIBER 2.6g

Cooking Light, MARCH 2001

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Mango Lassi

Mango Lassi


Choose low-fat or fat-free dairy products to keep saturated fat in check while delivering healthful calcium, potassium, and vitamin D. This sweet Indian-style, smoothie-like drink is a blend of fresh mango, tangy plain yogurt, and milk.


1 cup chopped fresh mango
1 1/2 tablespoons sugar (splenda)
1 1/2 cups fat-free plain Greek yogurt
1/2 cup 1% low-fat milk
2 teaspoons chopped pistachios
Dash of ground cardamom (optional)

1. Combine mango and sugar in a blender; process until pureed. Add yogurt and milk; process until smooth. Serve with pistachios; sprinkle with cardamom, if desired.



Yield: 3 servings (serving size: 1 cup lassi and about 1/2 teaspoon pistachios)

CALORIES 137 ; FAT 1.4g (sat 0.4g,mono 0.6g,poly 0.3g); CHOLESTEROL 4mg; CALCIUM 207mg; CARBOHYDRATE 27.5g; SODIUM 89mg; PROTEIN 7g; FIBER 1.2g; IRON 0.2mg

Cooking Light, JANUARY 2009

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Frozen Banana Latte

Frozen Banana Latte


Keep peeled and sliced bananas in your freezer in zip-top bags because you'll want to make this smoothie often.


1 cup vanilla low-fat frozen yogurt
1 cup vanilla soy milk
1/2 cup cubed soft silken tofu
2 to 3 teaspoons instant coffee granules
2 ripe bananas, sliced and frozen (about 1 1/2 cups)
Ground cinnamon (optional)

Place first 5 ingredients in a blender; process until smooth and frothy. Sprinkle with cinnamon, if desired.



Yield: 3 servings (serving size: about 1 cup)

CALORIES 208 (20% from fat); FAT 4.6g (sat 1.3g,mono 0.4g,poly 1.4g); IRON 0.9mg; CHOLESTEROL 7mg; CALCIUM 184mg; CARBOHYDRATE 37.8g; SODIUM 61mg; PROTEIN 6.7g; FIBER 1.9g

Cooking Light, JULY 2004

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Blueberry Tofu Smoothie

Blueberry Tofu Smoothie

By Rhonda Parkinson, About.com

Blueberry Tofu Smoothie

Soft and creamy silken tofu is the tofu of choice for smoothies and shakes. If it isn’t available, you can substitute 2/3 cup of plain, low-fat yogurt. Feel free to boost the protein content of your smoothie by adding 1 or 2 teaspoons of wheat germ.

Prep Time: 20 minutes

Ingredients:
6 ounces silken tofu
1 medium banana
2/3 cup soy milk (I used organic)
1 cup frozen or fresh blueberries
1 tablespoon honey (agave nectar or splenda)
2 -3 ice cubes, optional

Preparation:
Drain the silken tofu to remove excess water (silken tofu has a high water content).
Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).
Blend the banana, tofu and soy milk for 30 seconds. Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes if using and process again until smooth. Enjoy!

Nutritional Breakdown-without my changes- (based on 2 servings) Each serving contains: Calories 218, 35 g Carbohydrates, 10 g Protein, 6 g Fat (1 g saturated fat), 0 mg Cholesterol, 6 g Fibre, 18 mg Sodium, 499 mg Potassium. An excellent source of potassium and calcium.

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