PEPTalks About Superior Foods for Superior Health: Onions

     Long Live Onions!  The Egyptian symbol of eternity may actually prolong your life.  Ok, it may also shorten a business relationship.  Meeting face to face with a client who has booked me as a motivational speaker is one of the rare times I don’t include onions (or garlic) in my meals!  But other than that I am such a huge fan of this family of vegetables that they are never out of stock in my kitchen.

Not only are onions and garlic packed with protective substances (as listed below), but they make food taste deeply yummy.  A neighbor once commented that every night the aromas coming from my kitchen smelled so wonderful and she wondered what foods I was cooking.  Well, I realized I typically prepared one of each nights’ dishes with a saute of onion and garlic in olive oil.  Glad she found that favorable!

Hopefully over the many years of using the many varieties of onions, both raw and cooked, mine and my family’s health will benefit.  Take a look at the list below to inspire you to include onions and garlic in your diet on a regular basis.

  • The sulfur compounds in both onions and garlic thin your blood and lower blood pressure.  It’s also the compound that makes them so odiferous and tear jerking!
  • The quercetin in them helps prevent oxidation of “bad” cholesterol (LDL) and defends against cancer and cataracts.
  • The green tops of the scallion are a good source of Vitamin C
  • The stronger the onion (yellow cooking onions), the higher their sulfur content
  • Red onions have the highest quercetin
  • Eat garlic raw or lightly cooked to bolster the immune system (I know a couple who swallow 1 clove whole after dinner!)
  • Both onions and garlic contain substances that have a mild antibacterial effect (There’s an old folk remedy of rubbing a raw onion on a cut to prevent infection)

And lastly, a recipe I love.  Get out your Onion Goggles (there is such a thing) and start slicing:

Onion Butter

5 lbs. yellow cooking onions, sliced into thin half moons

5 cloves garlic, minced

2 Tablespoons olive oil

1 Tablespoon Tamari (good quality soy sauce)

1 teaspoon dried herb of choice (rosemary, sage, or thyme are my favorites)

Heat the olive oil in a large soup pot over medium heat.  Add onions and garlic at the same time and stir.  Increase heat to medium-high and continue to cook, stirring occasionally, for about 5 minutes.  Reduce heat back down to medium and allow to cook for at least 20 minutes but preferably up to 1 hour, checking on it and stirring every 15 minutes or so.  If it looks too dry, add 1/4 cup of water (you can cover it to retain liquid also).  When the onions are deliciously soft add the tamari and herb and allow to cook another 10 minutes or until all the liquid is absorbed and the onions are almost mush as you stir.

This caramelized sweetness is delicious on a baked sweet potato, white potato, on pork loin, chicken or on crusty whole grain slices of bread for a bruschetta!

TaTa Ailments!

From your motivational speaker, Polly Pitchford, who slices and minces her way to health




Motivational Speaker Polly Pitchford didn’t always know the phytochemical benefits of kale, in fact, those words weren’t even in her vocabulary 30 years ago. Neither did she see any reason to do jumping jacks on a cement surface for an hour. But all it took was a chance vegetarian cooking class and some high-energy music to open her eyes upon a whole new world of healthy living. For 30 years Polly has practiced, studied, taught, educated and lived a healthy lifestyle that makes her such a powerful speaker.

Polly’s down-to-Earth and humorous approach mirrors her own lifelong journey to lasting, positive changes. The audience walks away with tangible plans for improving their health and their lives through food, fitness and fun.
To book Motivational Speaker Polly Pitchford, call 941-685-7725 or visit her at

Did you enjoy this post? Just jot down your email and we'll keep you up-to-date with all of our motivation and entertainment.

Delivered by FeedBurner


  1. Okay, I will admit that I’m a bit of an onion-o-phobe.  Just a bit.  I like a very very teeny hint of onion in things, but have backed off from big old amounts.  But I have a feeling that the recipe you just provided would be DELICIOUS – so I’m going to try it!  Thanks for shining a light on these foods that too often sit in the shadows!

  2. So enjoy onions as well, but didn’t know I was doing this motivational speaker’s body good! Thanks.

Speak Your Mind