As we reach the mid-autumn, the novelty of the pumpkin wears off and our minds are drifting towards winter treats. But before we get ahead of ourselves, let, AOS look at three of the biggest fall, AOS superfoods ?? how they can improve your health and how you can incorporate them into your diet!
pomegranate
Pomegranates are in season from September to February. The fruit plays an important role in Ayurvedic medicine; juice and arils improve digestion and regulate the production of gastric acid.
Grenades can also help in the fight against cancer. Studies have shown that pomegranate may suppress the signs of inflammatory cells, and researchers from the University of Wisconsin, AOS Cancer Center have found that pomegranate juice has helped to slow the growth of lung cancer in laboratory mice .
Cut pomegranate is a complicated process. Instead, I want to buy packages ready for use seeds. No mess, no cleaning, just ready to eat juicy pomegranate seeds! You can eat arils on yogurt or oatmeal, but They also Aore a fun addition to salads. My favorite recipe is left
Swiss Chard
chard is the end of spring season in early winter !; in the middle of November, most farmers gather their crops fall chard. His colorful stems get their pigment from a massive collection of antioxidants that can boost your immune system and promote anticancer activity!
chard contains 13 different polyphenols and powerful antioxidants. The leafy green is particularly rich in quercetin and kaempferol. These two antioxidants have anti-inflammatory properties and activity of using suppression in malignant cells.
Such a cup of cooked chard over 700 percent of the daily recommendation for vitamin K. A high intake of vitamin K is bound to reduce the risk of cancer; the vitamin can also induce cell death in tumors of lung cancer. Vitamin K is soluble in fat ?? which means that the body needs fat to absorb it ?? so be sure to cook your chard with olive oil, coconut butter or other fat for maximum benefits
fast rule for cooking: You can use chard everywhere you, AOD use spinach. It, AOS great steamed with olive oil and herbs, folded into omelets or stirred into soups. I AOVE always been crazy for creamed spinach, however, and the recipe below is an excellent option for patients who need to increase their intake of calories!
Fennel
Fennel can be harvested all year round, but most farmers plant coming in the late fall season. The plant is used in many medicines based on traditional plants. He is best known as an anti-inflammatory diet, but it also serves as a natural diuretic. mesothelioma patients can also benefit from its ability to soothe irritated airways and digestive tract.
Fennel contains large amounts of the compound known under the name anethole. (Anise and camphor also have high concentrations of anethole). This compound is a potent anti-inflammatory agent. An article in the journal Oncogene also explained that anethole can suppress cell responses associated with carcinogenesis (the process of healthy cells to become cancerous).
Try fennel salad, side vegetables or rice pilaf this tasty recipe below!
Do you make an effort to cook with seasonal produce? What, AOS your favorite fruit or vegetable of the autumn harvest? Let us know in the comments below or on Facebook.
