Buy bunches of organic anything instead of pre-washed prepared stuff.
Don’t be lazy, be smart and frugal, learn to enjoy the act and the art of cooking.
A bunch of beets with leaves attached can go a long way:
1 – Cut off the leaves and cook them like you would cook spinach:
Sweat diced onions, add minced garlic and 1 teaspoon Eathical’s The Seafood blend. Add the chopped up leaves, cover and let it wilt or steam. Remove from the heat, toss with the juice from a lemon wedge, which will cut the oxalic acid, and serve however your heart desires.
Now you have candied beets, to add to salads or to snack on, for a whole week.
Ever heard the saying, the darker the berry the sweeter the juice?
Yeah, that actually applies to the fruits not to a person. It is true the richer hued the thing is the better the experience is for a healthy mind and body.
Blueberries, cranberries, red cabbage, beets and eggplants known for their blue, red, purple hues…
…comes from the Flavonoid known as anthocyanin.
Anthocyanin contributes to the bright-coloured fruits and vegetables’ highly praised health benefits.
Add more brightly-coloured fruits and vegetables to decrease the risk of obesity, diabetes, and heart disease.
You will gain healthy skin and hair, increase energy and maintain healthy bones with
iron, phosphorous, calcium, magnesium, manganese, zinc and vitamin K found in brightly-coloured fruits and vegetables.
Higher fibre, which is abundant in most fruits and vegetables, means lower blood glucose levels too.
Potassium, folate, vitamin C, vitamin B6 and phytonutrient fights cholesterol to booth.
Get regular for a healthy digestive tract, increase satiety and reduce appetite craving for sugary crap.
And here’s a nice little extra – more vitamin C equals less wrinkles.
Moral of the story:
If it is black, blue, red, purple, dark green, orange and bright yellow then buy them and eat as much as you want.
So go ahead “Just Veggin” is the guilt-free, in-thing these days.