Celery – A Very Healthy Top 20 Sirtfood

Celery – A Very Healthy Top 20 Sirtfood

celeryThe Sirtfood Celery(including its leaves) contains the major sirtuin-activating nutrients Apigenin and Luteolin.

There are two types of celery: blanched/yellow and Pascal/green. Blanching is a technique developed to reduce celery’s characteristic taste, which was originally believed to be too strong. Unfortunately, blanching reduces the sirtuin-activating properties. Green celery is, therefore recommended for use in the green juices and meals.

  • Choose celery with upright stalks that snap when bent. The leaves should be fresh and crisp.  When selecting celery, remember this rule of thumb: The darker the color, the stronger the flavor. Freshly chopped celery retains its nutrients much better than if you chop and store it even for a few hours. Steamed celery not only retains its flavor, but also most of its nutrients–up to 99 percent of them, in fact!  Store it in the refrigerator and use in 5-7 days. Make sure you do not freeze it.

Celery lowers cholesterol levels and arthritis pain, helps in weight loss, detoxifies the body, reduces high blood pressure, and promotes overall health in a vast number of ways. It is rich in vitamin C and hence extremely beneficial.

Celery is a plant of the Apiaceae family and is a plant, consumed as a vegetable, that can be found throughout the world, and as an integral part of certain cultures’ cuisine. Its origins most likely trace back to the Mediterranean and North African areas, since what is believed to be a rudimentary variety of species of celery was found in King Tut’s tomb, and a plant closely resembling celery is referenced multiple times in Mediterranean myth and history. The plant is now cultivated globally and is a part of every cuisine throughout the world.

For culinary use, it is most commonly found in soups and salads, or as a garnish to certain dishes. Also, it is commonly eaten as a snack, since it is quite filling, but not fattening.

Capers-A Powerful Little Sirtfood

Capers-A Powerful Little Sirtfood

Capers are crammed full of two major sirtuin-activating nutrients-Rutin and Quercetin.capers

If you are not aware capers are like salty, dark-green pellets and they are amongst the most under-stated of foods.

They are, in fact pickled flower buds, which grow in the Mediterranean before being hand-picked. When combined with the right ingredients they provide a distinctive and inimitable flavor to round off a dish with style. Bold, briny, and powerfully salty, they tend to fall into the same love-it-or-hate-it category as olives and anchovies. But, while saltiness may be their high note, capers—like olives and anchovies, for that matter—bring exceptional depth and character to cooked and raw dishes alike.  The great thing about capers is that they serve as flavor enhancers, flavor boosters.

  • Unopened flower buds of this shrub are picked and preserved in salt or pickled in vinegar as the culinary capers which are now enjoyed world-wide as garnishes or as pungent flavor additives to a large number of foods including sauces, salads, fish, meats, pizza toppings and hors d’oeuvres.

Health benefits of capers

  • Being flower buds, capers are, in fact, very low in calories; providing just 23 calories per 100 g. Nonetheless, this spice contains many phytonutrients, antioxidants, and vitamins essential for optimum health.
  • Capers are one of the highest plant sources of flavonoid compounds rutin (or rutoside) and quercetin. Capers, in fact, are a  large source of rutin; 100 grams contain 332 mg of this compound. Also, Capers are a very rich source of quercetin (180 mg/100 g) second only to tea leaf. Both of these compounds work as powerful antioxidants. Research studies suggest that quercetin has anti-bacterial, anti-carcinogenic, analgesic, and anti-inflammatory properties.
  • Furthermore, rutin strengthens capillaries and inhibits platelet clump formation in the blood vessels. Both these actions of rutin help in the smooth circulation of blood in the capillaries. It has found application in trial treatments for hemorrhoids, and varicose veins as well as reducing LDL-cholesterol levels in obese individuals.
  • The spicy buds contain healthy levels of vitamins such as vitamin-A, vitamin-K, niacin, and riboflavin. Niacin helps lower LDL cholesterol.
  • Furthermore, minerals like calcium, iron, and copper are also present in significant amounts. Their high sodium level is mainly due to the addition of sea salt (sodium chloride) in the brine.

Recipe using Capers

 Mediterranean Lentil Saladcapers


  • 1 cup French green lentils (Le Puy)
  • 1/2 cup very thinly sliced red onion
  • 1 cup loose parsley leaves
  • 1/2 cup loose torn basil
  • 8 – 10 sun-dried tomatoes halved or sliced
  • 2 Tbs. capers
  • 1/4 cup toasted pine nuts
  • 1/3 cup  extra-virgin olive oil
  • 3 Tbs. fresh lemon juice
  • fresh parmesan shavings (optional)
  • pinch of salt and pepper


  1. Cook the lentils in the great deal of water in a rolling boil, till tender but still toothy, around 30 minutes. Drain, as needed. Transfer into a large serving bowl.
  2. To the bowl, add the red onion, parsley, basil, tomatoes, capers and toasted pine nuts.
  3. In a smaller bowl, whisk together the oil, lemon juice, and also the pinch of salt and pepper. Drizzle dressing over lentils.
  4. Give everything a good toss. Taste it.  Add more salt or lemon juice as needed. Serve along with parmesan shavings if desired.



3 Good Reasons To Drink Red Wine

3 Good Reasons To Drink Red Wine

red wineRed wine contains the major sirtuin-activating  nutrients Resveratrol and Piceatannol. As many of us enjoy a good drop of red wine the fact that it can help stave off serious health issues is an added bonus.

Here are three reasons to say cheers to good health.

Drinking a glass or two of red wine with a meal could decrease a person’s chances of having a stroke, heart attack, bowel and aero-digestive cancer as well as other diseases; it might also be good for the brain and quite probably increases longevity, say experts.

Red Wine And Heart health

Canadian and US analysts recently reviewed 84 alcohol studies to come to the conclusion that drinking a small amount of alcohol reduces the overall risk of death from cardiovascular causes by 15 to 25 per cent.

Creina Stockley, Australian Wine Research Institute (AWRI) manager health and regulatory information, says drinking red wine in moderation has even greater benefits.

“People that drink a moderate amount of wine regularly, particularly with food, have a 30 per cent reduced risk of heart diseases.

“Red wine is good for you in moderation – with one- to two-glasses a day there is a reduced risk of heart disease. When you drink more than that, the risk of heart disease increases,” she adds.

Red Wine And Cancer

Stockley, a clinical pharmacologist with 20 years experience at the AWRI, says drinking red wine has also been proven to reduce the risk of several types of cancer.

“Alcohol is a risk factor for certain cancers, but we also know wine reduces the risk of other cancers like bowel and lung cancer and non-Hodgkin’s lymphoma.”

Studies have shown drinking red wine in moderation can reduce risks of aero-digestive tract, lung cancers and non-Hodgkin’s lymphoma by 20-40 per cent as well as bowel cancer by around 20 per cent, says Stockley.

“Phenolic compounds [found heavily in red wine] work by preventing the initiation, progression and growth of cancer cells,” she says.

Red Wine As An Elixir of Life

Having a drink doesn’t necessarily spell killed brain cells, if drunk in moderation, red wine can actually improve cognitive function say the experts.

“Drinking red wine appears to reduce or prevent the decrease in your ability to think, reason and remember,” she adds.

“It may also reduce your risk of developing certain dementias such as Alzheimer’s.”

David Sinclair, professor and co-director of the Glenn Labs for Molecular Biological Aging at Harvard Medical School agrees: “We believe resveratrol [found heavily in red wine] protects from aging and disease.”

Not all grapes are created equal. White wine contains resveratrol but not as much as red and scientists believe Pinot Noir grapes have the highest concentration of the compound.



Sirtfood Pizza-Always A Favourite

Sirtfood Pizza-Always A Favourite

sirtfood pizzaSirtfood Pizza is the favourite Sirtfood receipe for many!

Makes 2 x 30cm pizzas

For the pizza base

1 x 7g packet of dried yeast

1 tsp brown sugar

300ml lukewarm water

200g buckwheat flour

200g strong white flour or pasta flour plus a little extra for rolling out

1 tbsp extra virgin olive oil, plus a little extra for greasing

For the tomato sauce

½ red onion, finely chopped

1 garlic clove, finely chopped

1 tsp extra virgin olive oil

1 tsp dried oregano

2 tbsp white wine

1 x 400g tin of chopped tomatoes

Pinch of brown sugar

5g basil leaves

Some favorite toppings for your Sirtfood Pizza

  • Rocket, red onion and grilled aubergine – buy it from a deli, or griddle 3-5mm slices of aubergine brushed with a little extra virgin olive oil until it has black grill marks on either side and is soft.
  • Chilli flakes, cherry tomato, goat’s cheese and rocket
  • Cooked chicken, rocket, red onion and olives
  • Cooked chorizo, red onion and steamed kale

For the dough, dissolve the yeast and sugar in the water. Cover with clingfilm and leave for 10-15 minutes.

Sift the flours into a bowl. If you have a stand mixer, fit it with the dough hook and sift the flours into the mixer bowl. Add the yeast mixture and oil to the flour and mix together to form a dough.

Knead until smooth and springy, then transfer to an oiled bowl, cover with a clean damp tea towel and leave somewhere warm to rise for 45-60 minutes, until doubled in size.

Meanwhile, make the tomato sauce. Fry the onion and garlic in the olive oil until soft, then add the dried oregano and wine and bubble to reduce it by half.

Add the tomatoes and sugar, bring back to the boil and cook for 30 minutes until thick. Remove from the heat. Knead the dough again to remove the air. Heat the oven to 230C/gas 8. Lightly dust a work surface with flour. Cut the dough in half and roll out each piece to your required thickness and place on a pizza stone or oiled non-stick baking tray.

Spread a thin layer of tomato sauce over the dough (you will only need about half the sauce for this quantity of dough but can freeze any left over), leaving a gap around the edge for the crust. Add the rest of your ingredients – if you’re using rocket and chilli flakes, add them after you’ve baked your pizza.

Set aside for 15-20 minutes before baking, the dough will start to rise again, giving a lighter base.

Bake for 10-12 minutes.

Enjoy your Sirtfood Pizza!

Sirtfood Snacks

Are there any worthwhile Sirtfood snacks ?  Snacking feels like a word loaded with negative connotations, conjuring images of sugar-loaded confectionary or salt-laden savoury products. The food industry knows only too well our weakness for all things sweet, salty and high in fat, and conspires to ensure they are never far from eyeshot as we go about our daily lives, an ever-present temptation.

Even if you’re up for making a healthier choice, it’s far from clear-cut, when snacks marketed as ‘all natural’ or with ‘no added sugar’ can sometimes be as high in sugars as their junk food counterparts. The only difference being that the sugars occur within the naturally sweet ingredients they use rather than the act of adding sugar itself. Take a look at the label and you’ll soon see that there can be spectacular amounts of sugar hidden away in so-called healthy snacks in the form of honey, maple syrup, agave, dried fruits (but read on for more about dates later), and so on. The upshot is the same – it’s still a high sugar snack, just a whole lot more expensive.

As a result, snacks can often end up detracting from the nutritional quality of the diet, when they could actually be a chance to positively enhance it. So what should we be snacking on? Are they any Sirtfood snacks? There are a number of the top 20 Sirtfoods that can be used as the basis for healthy Sirtfood snacks.

Nuts have to be the archetypal nutritious snack food, loaded with ‘good’ unsaturated fats, plant protein, fibre, and a wealth of vitamins, minerals, and polyphenols. With credentials like that it’s no wonder that regularly eating nuts slashes the risk of heart disease. And in complete contrast to other high fat snacks, regularly eating nuts is linked to having a slimmer waistline, likely due to their powerful satiating effect. Walnuts, in particular are a powerful sirtuin-activating food and a nice Sirtfood snack.   Best of all nuts are handbag and office desk friendly.

Next in the snacking stakes, and the perfect partner to nuts, is dark chocolate (ideally with an 80-85% cocoa content). This is another top-20 Sirtfood. Cocoa contains powerful naturally occurring plant compounds, known as flavanols, which are now the subject of intensive scientific research for their health benefits, especially for cardiovascular health. In fact, combine a few squares of dark chocolate with a small handful of nuts and you have just about the most cardio-protective snack going. And just like nuts, this is a snack that will comfortably slot in a handbag or tuck

As part of the Sirtfood Diet these Dark Chocolate Bites are a firm family favourite as one of the nicest Sirtfood snacks. It combines a host of health promoting polyphenols into an indulgent treat. Whilst Medjool dates are naturally very high in sugar (a staggering 66%!), eaten in moderation they actually have no noticeable blood sugar raising effects and are actually linked to having less diabetes and heart disease, thanks to their exceptional polyphenol content. This makes them one of the healthiest options for conjuring up a sweet treat.

Dark Chocolate Bits Recipe-Sirtfood Snack

Makes 15–20 bites sirtfood snacks

120g walnuts

30g dark chocolate (85 per cent cocoa solids), broken into pieces; or cocoa nibs

250g Medjool dates, pitted

1 tbsp cocoa powder

1 tbsp ground turmeric

1 tbsp extra virgin olive oil

the scraped seeds of 1 vanilla pod or 1 tsp vanilla extract

1–2 tbsp water

Place the walnuts and chocolate in a food processor and process until you have a fine powder.

Add all the other ingredients except the water and blend until the mixture forms a ball. You may or may not have to add the water depending on the consistency of the mixture – you don’t want it to be too sticky.

Using your hands, form the mixture into bite-sized balls and refrigerate in an airtight container for at least 1 hour before eating them. You could roll some of the balls in some more cocoa or desiccated coconut to achieve a different finish if you like. They will keep for up to 1 week in your fridge.

Red Onions A Powerful Sirtfood

Red Onions A Powerful Sirtfood

red onionsOnions are one of the most popular vegetables worldwide.  While most children dislike their pungent and bitey flavor, most adults embrace and use them regularly.   Red onions contain twice as many antioxidants as any other form of onion making them a powerful part of an anti-inflammatory diet and Sirtfood lifestyle. Red onions are one of the top 20 Sirtfoods.

Red onions are also a rich source of the flavonoid antioxidant and major sirtuin-activating nutrient quercetin and the polyphenol antioxidant anthocyanin.  These antioxidants prevent the oxidation of dietary and cellular fatty acids.  They are very powerful free radical scavengers that neutralize cancer cell growth and dramatically reduce whole body inflammation.

The anti-oxidant flavonoids are extremely rich in the outer layers of the onion.  Many people will peel off the first few layers and lose much of these critical nutrients.  Be sure to utilize the outer, fleshy edible portions as much as possible.

How Many Red Onions to Eat?

Simmering onions in a soup or broth will damage some of the anthocyanins but not the sirtuin-activating quercetin.  The quercetin moves into the soup or broth.  The lower the heat the more nutrients will be contained in the soup or broth.  Studies have shown that 4-7 servings of red onions each week (equivalent to about 2-3 onions) have been associated with the greatest benefit in reducing colorectal, oral, laryngeal, esophageal & ovarian cancer.

Red onions should be stored in a cool, dry area with good airflow.  Until they are opened they should not be stored in a refrigerator or plastic bag as both of these have been shown to speed up spoilage.  Once opened, it is best to store in refrigeration.  Avoid any onions that are wet, soft, bruised or have dark spots or mold on them.

Frequently Asked Questions With Red Onions

1.  Do I Need to Purchase Organic Onions?  

Because onions are covered in a thin skin and are very sharp and pungent they repel pests.  They are not highly sprayed with toxic herbicides and pesticides and therefore can be purchased non-organic without significant risk from toxic chemical exposure.

2.  How Do I Reduce the Effect Onions Have on My Breath?

You can reduce the negative effects onions and other sulfur-rich foods (garlic, shallots, radishes) have on your breath by consuming green veggies, bitter herbs such as dandelion, parsley or cilantro and herbs such as rosemary, fennel and peppermint.

We often advise people to consume another Sirtfood, parsley or make a green Sirtfood juice on days when you are consuming a lot of raw onion.

3.  Do I Get the Same Benefits from Cooked Onions as I Do with Raw Onions?

No, you will certainly lose much of the nutrient content but you will still get some of the benefits so it is better to consume cooked onions than no onions at all.


Sirtfood-What are Medjool Dates?

medjoolMEDJOOL DATES are a type of tree fruit that originate in the Middle East and North Africa, but they can be cultivated with some success in a number of desert-like regions around the world. Dates in general make up an important part of Middle Eastern cuisine, but medjools particularly are prized for their large size, their sweet taste, and their juicy flesh even when dried. They are often enjoyed on their own as a snack or as a flavoring element within a larger meal or baked confection.

Difference from Other Sorts of Dates

There are many different varieties of dates, though all share some basic characteristics. They grow on date palm trees, for instance, and are native to hot, arid climates. Their fruit can be eaten fresh but is more commonly dried, which lengthens its lifespan and prevents early spoilage. Medjool dates are widely regarded as the “best” variety of dates. They are certainly the largest and are usually also the most expensive to buy. Many consumers believe that they have the richest flavor as well.

Medjools are often informally known as the “king of dates,” the “diamond of dates,” or the “crown jewel of dates” in reference to their elevated position. They are what is known as a “soft” date. The fruits are usually categorized as soft, dry, or semi-dry in reference to their texture and taste. Soft dates are usually considered to be the most exquisite in part because of how much harder they are to grow, as well as how much more susceptible they are to loss by birds and insects.

Taste Basics Of Medjool Dates

Most people describe medjool dates as having a rich, almost caramel-like taste, and mentions of honey and cinnamon are also common. They are usually served dried, but this drying happens naturally in most cases. The most traditional way to prepare dates of any kind is to allow them to ripen and then sun dry while still connected to the tree. When picked at the right time, medjools need no additional treatment or care before serving.

Nutritional Profile

Medjool dates only contain about 66 calories each. They are a good source of fiber and contain high levels of the essential minerals,potassium, magnesium, copper, and manganese. Most do contain a significant amount of fruit sugar, but this can make them a good alternative to more caloric desserts. In the Middle East where they grow wild, they are a popular food for nomadic travelers as they provide a lot of energy and healthful nutrients with the added benefit of being readily available.

How to Enjoy Medjool Dates

One of the easiest ways to enjoy medjool dates is to eat them on their own, either as an independent snack or alongside other finger foods like hard cheeses, crackers, and crusty breads. The dates do contain a pit, but it is big and generally very easy to remove.

The fruit’s large size also lends well to stuffing once the pit has been removed. Walnuts,almonds, and honeycomb are some of the more traditional things that cooks can put inside, but there is a lot of room for creativity. Some people put other fruits, small pieces of chocolate, or savory meats into the pit cavity in order to create a one-of-a-kind taste.

Use in Cooking

Medjool dates also feature in a number of recipes. Many North African stews call for sliced medjools, for instance, and they are commonly mixed with yoghurt for breakfast in countries like Iraq and Iran. They add sweetness to a number of cooked meat dishes and can also be incorporated into the batter of many different breads and baked goods.

Where They Grow

Date palms that give rise to medjool fruit are believed to be indigenous to the North African coast and Arabic Peninsula. Fossil evidence suggests that the fruits were enjoyed by ancient people in countries as far apart as Saudi Arabia and Morocco, and the land between these countries remains the primary growing area. Many California farmers have had some luck cultivating the trees, however, as have some people in Australia. They are often much harder to grow than other date varieties because of how sensitive the fruits are to air quality and soil moisture. They often take a tremendous amount of work to grow on demand, which is part of the reason for their relatively high price.

Cultivation at Home

The most basic way to grow a medjool date palm is to plant a pit and wait for it to sprout, though this is also the most time-consuming and potentially frustrating method. It can take up to 20 years for a sprouted pit to yield a tree that actually bears fruit. Home gardeners wanting to try their hand at growing medjools are usually better served by purchasing established plants from nurseries or local distributors or grafting branches from existing palms onto new plants. Trees typically need a lot of care, as well as close attention to sunlight and soil quality, in order to thrive. Some gardeners have had success cultivating the plants in indoor greenhouses, though the best fruits tend to come from trees exposed to more natural outdoor settings.

Here are a range of Medjool Dates you can buy online.

Can The Sirtfood Diet Do It All?



A strong focus on Sirtfoods, complemented by protein-rich animal products and the fish sources of omega-3 provides for the benefits of sirtuin activation as well as the whole spectrum of essential nutrients. However, like any diet the Sirtfood Diet will not be able to meet the selenium and Vitamin D requirements and supplementing is suggested. Some supplements should also be considered for those that follow a vegan or vegetarian regime. Maximum sirtuin activation is also stimulated by regular exercise.




It can be tough to get started. The first week of the plan can be difficult with days one to three limiting the calorie intake to 1000 calories made up of three juices and one meal. Days four to seven are a little easier with a maximum of 1,500 calories per day. There is whole range of nutritious Sirtfood recipes you can follow.
A thought process in this early period is to look and feel the health impact on both your body and skin and how your clothes fit less snugly rather than just focus on your body weight.
Consume the juices out throughout the day rather than having them too close together. Take the juices at least an hour or two before and after meals and do not eat any later than say 7 pm.

Although the early stage of juicing and fasting seems just good for those who might want to loss a little weight quickly, the general aim of the Sirtfood diet is to include healthier foods into your diet to increase your well being and boost your immune system. However, there is a more important goal.Whilst the first seven days  may seem very difficult, the longer-term plan can work for everyone.

By focusing on introducing Sirtfood rich ingredients into your everyday meals you can continue the fat burning whilst enjoying your regular favourites. This is an eating plan that can continue to bring benefits over a lengthy period.

Sirtfood Diet

The Sirtfood Diet is a remarkable and complete plan to set you on a better path for healthy living.

See and read more about this amazing new diet discovery right  here.


Add healthy Sirtfoods to your diet for effective and sustained weight loss, incredible energy and glowing health.Switch on your body’s fat-burning powers, supercharge weight loss and help stave off disease with this easy-to-follow diet developed by the experts in nutritional medicine who have proved the impact of Sirtfoods.

Further information available  here.