Beets: Beets are equivalent of red spinach as it is rich source of folic and red pigments. Its best you eat beet fresh, raw and grated to make a salad. Beat fights cancer and heating reduces anti-oxidant power.
Cabbage: Cabbage has added chemicals that boost can cancer-fighting enzymes. Its best to eat it as a topping on burgers and sandwiches.
Swiss chard: It’s a leafy green vegetable that protects aging eyes. You can chop and sauté in olive oil.
Cinnamon: Cinnamon helps control blood sugar and cholesterol. You can sprinkle it on coffee and put it in oatmeal or deserts.
Pomegranate juice: It’s a very nutritious source of antioxidants and appears to lower blood pressure.
Dried plums: “They are really prune, but they are packed with antioxidants. You can bake them.
- Pumpkin seeds: This is the most nutritious part of pumpkin and is packed with loads of magnesium and minerals. The best way to access is it roasted. How to eat: Roasted as a snack, or sprinkled on salad.
- Sardines: They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.
- Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties. Desi food is rich in turmeric.
- Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil. You can blend it with yogurt or chocolate soy milk and sprinkle it with crushed almonds.
- Canned pumpkin: It is high in fiber and immune-stimulating vitamin A; fills you up on very few calories. You can mix it with a little butter, cinnamon and nutmeg.
