Pomegranate
Pomegranate seeds are high in polyphenols, plant chemicals that fight inflammation. Mix the seeds into oatmeal for more flavor and crunch.
Brussels Sprouts
Remove the outer layer of leaves, trim the stems, and toss with olive oil and sea salt. Place them on a baking sheet and roast at 425 degree-F until they're nicely browned.
Persimmon
The antioxidants in persimmons can help control diabetes and the cell damage it causes. Serve the fruit with prosciutto and fresh mozzarella.
Leeks
Many restaurants offer potato-leek soup in the winter, but you can also finely slice leeks and add them to omelets, salads, and rice.
Kiwifruit
One kiwi contains about 100 milligrams of immunity-boosting vitamin C. Add kiwi slices to a spinach salad.
Beets
Wrap one or two beets in foil and bake them in a 350 degree-F oven for an hour or until they're cooked through. Then cut them into cubes to toss into a salad of greens and crumbled goat cheese. Add a drizzle of walnut oil.
Guava
One cup of raw guava contains more than 8,500 micrograms of the antioxidant lycopene, which may help prevent coronary artery disease. Pair it with blue cheese and figs for a snack.
Kale
To temper kale's bitter taste, gently sauté it with olive oil, balsamic vinegar, chopped garlic, and pine nuts.
Pomelo Pomelos pack flavanones, a class of antioxidants that have been shown to help prevent the spread of cancerous cells. Include them in a topping for a dessert sorbet.
From Women's Health
Pomegranate seeds are high in polyphenols, plant chemicals that fight inflammation. Mix the seeds into oatmeal for more flavor and crunch.
Brussels Sprouts
Remove the outer layer of leaves, trim the stems, and toss with olive oil and sea salt. Place them on a baking sheet and roast at 425 degree-F until they're nicely browned.
Persimmon
The antioxidants in persimmons can help control diabetes and the cell damage it causes. Serve the fruit with prosciutto and fresh mozzarella.
Leeks
Many restaurants offer potato-leek soup in the winter, but you can also finely slice leeks and add them to omelets, salads, and rice.
Kiwifruit
One kiwi contains about 100 milligrams of immunity-boosting vitamin C. Add kiwi slices to a spinach salad.
Beets
Wrap one or two beets in foil and bake them in a 350 degree-F oven for an hour or until they're cooked through. Then cut them into cubes to toss into a salad of greens and crumbled goat cheese. Add a drizzle of walnut oil.
Guava
One cup of raw guava contains more than 8,500 micrograms of the antioxidant lycopene, which may help prevent coronary artery disease. Pair it with blue cheese and figs for a snack.
Kale
To temper kale's bitter taste, gently sauté it with olive oil, balsamic vinegar, chopped garlic, and pine nuts.
Pomelo Pomelos pack flavanones, a class of antioxidants that have been shown to help prevent the spread of cancerous cells. Include them in a topping for a dessert sorbet.
From Women's Health
1 comment:
Guava huh? Don't know if I have ever had it. I always wondered how you eat Kale.
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