ANTIOXIDANTS, WHY AND WHAT FOODS?

Antioxidants are compounds that slow or prevent cell damage. Well, this means I can improve my health and experience anti-aging effects from what I eat. That’s truly important to me. What about you?

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Veggies From Our Garden

Scientists have performed extensive tests on many foods to learn which ones have the highest antioxidant levels. Thanks to them, we have charts of which foods to favour for the greatest antioxidant benefit. It’s no surprise to me that vegetables get a high rating.

When I read the foods with the highest antioxidant values, I shout, yes! Those are the foods I eat daily and that my body loves. This is another mega proof that our body’s natural intelligence always points us to what is most healthy if we listen.

The highest antioxidant food is small red beans. Aduki beans and all beans give us great antioxidants. I just cooked black lentils and  share the recipe with you below. That they contain high antioxidants, taste amazing and are a great protein source may inspire you to enjoy eating these little black gems.

Next on the list is berries—blueberries, blackberries, raspberries, all of them. Yum. I use these every day in my green smoothies.

Next is nuts—pecans, walnuts and hazelnuts. I use a handful a day as a snack or on cooked whole grains with sauerkraut in the morning for breakfast.

Next, of course, is vegetables. we can never get enough of those. I’m including photos of our garden bounty so you can see how much we love these antioxidant packed foods.

All the whole foods we recommend, vegetables, fruits, nuts and seeds, beans and lentils, whole grains and even seaweed are high in antioxidants and support our body to experience great health. If you look up our suggestions for breakfast, lunch and dinner on “Past Blogs” above, you’ll enjoy many recipes and food that pack a high antioxidant boost.

One last note, antioxidants help prevent aging, cancer, Alzheimers, heart disease and many others health concerns. Aren’t we lucky to receive these gifts of Nature for free in all the whole foods we enjoy? All we do is plant a few seeds in our garden or in pots on our patio, and voila, we enjoy a bounty of delectable, mouth-watering health. The benefits of Nature are constantly offering goodness into our lives, such a lucky life!

To your amazing health,

Connie

Black Lentils

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Black Lentils

1 cup black lentils, sort on a plate for stones, wash and drain
1 tablespoon coconut oil or ghee
1 small onion, diced
2 garlic cloves, minced
3 cups homemade vegetable stock or purified water
3 inch piece of Kombu sea  vegetable
1/2 teaspoon sea salt, or to taste
1/4 teaspoon ground black pepper

In a medium pan, heat the oil and sauté onion and garlic until beginning to be transparent. Add lentils and sauté until well coated with oil. Add the Kombu, vegetable stock or purified water and bring to a boil. Turn heat to low and cover. Cook until lentils are soft (approximately 45 minutes). Remove Kombu and cut very fine, then return to dish.

Season with sea salt and ground black pepper to taste. Serve and enjoy. (This is a delicious and very simple recipe. Use the lentils on their own,  or with cooked brown rice or frozen corn, or cold to top a salad.)

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