The word antioxidants is peddled around all over wellness sites and on food products touting near-magical health benefits. But what are antioxidants, really, and why are they important? Explain to me like I’m 34 and never really made the effort to understand… (that’s me, by the way).
My best days are the ones that start with a smoothie. Really, I function so much better with this boost of nutrients! (In winter, I chase it with hot tea so my body temperature doesn’t take a dip.)
Warm yourself up with a tasty and comforting Turmeric Latte, and get your anti-inflammatory boost. Did you read my post about the magic that is turmeric? I also explain why it’s a good thing to use black pepper and a bit of oil, when consuming turmeric.
Turmeric’s been trending on health blogs recently, and with good reason. Curcumin, the pigment that makes turmeric yellow, has been shown in countless studies to be a powerful anti-inflammatory compound, and has actually been used medicinally for thousands of years. Why do we care so much about anti-inflammatory foods? Well, because chronic inflammation (typically caused by our food choices) leads to chronic disease. …
I’m so into soups right now. Butternut soup, mixed veg soup, lentil soup, tomato soup… They’re easy, pretty quick, and they warm your soul.
I grew up eating black lentils all the time, but I only really discovered red lentils as an adult. And I love them. They’re beautiful, nutritious, easy to cook, and cheap. While most legumes (especially beans) are best soaked overnight before cooking, these guys don’t need any of that forethought that organised people have. Especially split red lentils (same thing, but each bean is in two halves): their cooking time is way shorter than whole red lentils. It’s a wonderful thing for busy (or lazy) people.