Beets: Think of beets as red spinach, they are high in folate and have red pigments in them that are cancer fighters. How to eat: fresh, raw and grated into a salad.
Cabbage: Loaded with sulforaphane, a chemical that boost cancer-fighting enzymes. How to eat: Asian-style slaw or a crunch topping on burgers or sandwiches.
Swiss Chard: A leafy green vegetable packed with carotenoids that protect your eyes
How to eat: Chop a sauté in coconut oil.
Cinnamon: Lowers cholesterol and controls blood sugar. How to eat: Sprinkle on coffee or put in a smoothie.
Pomegranate: Loaded with antioxidants and lowers blood pressure. How to eat: sprinkle seeds in a salad or on yogurt
Dried plums: Ok they are prunes but they are high in antioxidants. How to eat: wrapped in prosciutto and baked or eat as a snack.
Pumpkin seeds: The most nutritious part of the pumpkin and high in zinc; high levels of this mineral benefit the prostate and helps to fight a cold. How to eat: sprinkle in a salad.
Sardines: Health food in a can. High in omega-3’s, contain virtually no mercury and are packed full of calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as B vitamins. How to eat: Choose sardines packed in olive or water. Eat plain or mix with salad, on toast, or mashed with dijon mustard and onions as a spread.
Turmeric: The shining star of spices. It has anti-inflammatory and anti-cancer properties. How to eat: Mix with scrambled eggs or drink in tea.
Frozen blueberries: Contain pigments that are high in antioxidants. How to eat: blend in a smoothie or top of yogurt.
Canned Pumpkin: Contains immune-stimulating vitamin A. Vitamin A is great for the skin. How to eat: mix with butter, cinnamon and nutmeg and eat.
Bok Choy: Loaded with vitamin C and helps with wound healing. How to eat: Chop and sauté in Kerrygold butter.
Chia Seeds: Rich in Omega-3’s and has anti-inflammatory benefits. How to eat: soak overnight in almond milk and add cinnamon, blueberries, walnuts and maple syrup.