11 Foods You Should Eat More Often
Beets: Think of beets as red spinach, they are high in folate and have red pigments in them that are cancer fighters. How to eat: fresh, raw and grated into a salad, make easy pickled beets-steam peel and chop and add balsamic or Ume plum vinegar and fresh herbs. FYI Beets are magical for BM’s.
Jicima: A crunchy root vegetable, its high fiber content promotes regular bowel movements and supports a healthy gut microbiome. It contains prebiotics, which feed beneficial bacteria in your gut. How to eat: Peel and eat plain or add to salads or dip in Bitchin’ sauce.
Broccoli: Loaded with sulforaphane a chemical that boosts cancer fighting enzymes. How to eat: steam and add Kerrygold butter and sea salt, make and Asian-style broccoli salad or Whole 30 Bacon Broccoli Salad
Kale: A leafy green packed with carotenoids that protect your eyes. Lacinato kale (long kind) is my fav. I buy a bunch every week, remove the stem, chop and add to eggs, chili, lasagna, Whole 30 White Chicken Chili or soups.
Cinnamon: Lowers cholesterol and controls blood sugar. How to eat: Sprinkle on sliced apples (great in kids lunch), add to black coffee (for a metabolic fat burning boost) or put in a smoothie.
Pomegranate: Loaded with antioxidants and lowers blood pressure. How to eat: sprinkle seeds in a salad or on yogurt
Dried plums: Ok they are prunes but they are high in antioxidants. How to eat: wrapped in prosciutto and baked or eat as a snack. They also help with bowel movements.
Pumpkin seeds: The most nutritious part of the pumpkin and high in zinc; high levels of this mineral benefits the prostate and helps to fight a cold. How to eat: sprinkle in a salad.
Sardines: Health food in a can. High in omega-3’s, contain virtually no mercury and are packed full of calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as B vitamins. How to eat: Choose sardines packed in olive or water. Eat plain or mix with salad, on toast, or mashed with dijon mustard and onions as a spread.
Turmeric: The shining star of spices. It contains curcumin which has anti-inflammatory and anti-cancer properties. How to eat: Mix with scrambled eggs or drink Creamy Tumeric Tea.
Blueberries: Contain pigments that are high in antioxidants. How to eat: blend in a smoothie or top of grass fed yogurt.
Canned Pumpkin: Contains immune-stimulating vitamin A. Vitamin A is great for the skin. How to eat: mix with butter, cinnamon and nutmeg and mix in gluten free oatmeal or add to chili.
Bok Choy: Loaded with vitamin C and helps with wound healing. How to eat: Chop and saute in Kerrygold butter and add to stir fry or Thai Coconut Soup
Chia Seeds: Rich in Omega-3’s and has anti-inflammatory benefits. How to eat: Chia pudding-soak overnight in canned coconut or almond milk and add cinnamon, blueberries, pecans and maple syrup.