What: The Acai Berry is a small, round black-purple berry similar in appearance to a blueberry. It grows in branched Acai palm trees in the Amazonian rainforest's, and in Brazil & Peru.
Why? One of the most antioxident rich superfoods available, having more than 10 times the antioxidants of red grapes, and 10-30 times the anthocyanins of red wine.
Loaded with 19 amino acids, vitamins A, B1, B2, C, E & P (bioflavanoids), potassium, iron, phosphorus, calcium, and a fibre content of 30% trace elements,Omega's 6 & 9, and protein.
How: Add to smoothies, chia seed puddings, juices, water, cereal, coconut icecream!
What: A sweet nectar taken from the Agave Plant, grown in Southern Mexico.
Why? Sweeter than sugar, but has a low GI and low glycemic load. Rich in saponins (phytochemicals) - which acts on the immune system to help lower cholesterol. Agave nectar is also rich in antioxidents which prevent free radical damage, and reduce blood lipids. Agave also contains inulin, a kind of fiber that keeps you feeling full for a longer time.
How: Used as a natural sweetener in place of sugar, in desserts or smoothies.
What: Cacao Powder - harvested from the cacao bean. Raw, unsweetened cacao powder containing even more minerals than processed cocoa powder.
Why? Cacao has more antioxidant flavanoids than other any other food tested so far. Neurotransmitters - Serotonin, endorphins, phenylethylamine, anandamide (the bliss chemical). Essential minerals - rich n magnesium, sulfur, calcium, iron, zinc, copper, potassium, and manganese.
How: Used in raw chocolate desserts instead of 'processed cocoa'! Yum
What: Edible seeds that come from the desert plant Salvia Hispanica. A member of the mint family. They were a main component of the Aztec & Mayan diets & were the basic survival ration of Aztec warriors.
Why? Very rich in omega 3 fatty acids, more so than flaxseeds. They are also rich in antioxidents, calcium,magnesium, and packed with dietary fiber!
How: Chia seeds can be made into delicious "chia" puddings, mixed into smoothies or cereals. They turn into a gel like consistency when mixed with liquid.
What: Chorella is a blue/green single celled microalgae, with the highest known source of chlorophyll, nearly ten times the amount in alfalfa.
Why? It is around 65% complete protein, and highly digestible. It contains high levels of beta carotene, vitamin c, iron and protein. It contains high levels of minerals & phytonutrients. Rich in polysaccharides, nuleic acids, peptides, essential fatty acids & b vitamins. Chlorophyll neutralises environmental toxins & pollutants within the body, and helps the blood carry oxygen to all the cells and tissues.
How: Sprinkled in smoothies, juices, over cereal, puddings or salads.
What: A natural byproduct in the production of coconut oil.
Why? Very high in fiber - more than double the fiber in whole wheat flour and 5 times as much as brown rice flour. Coconut flour contains the fats found in coconut oil - medium chain triglycerides (antiviral, antibacterial). Easily digested.
How: Used in baking, as a gluten and wheat free flour alternative in pancakes, muffins etc.
What: Oil that is derived from the flesh of raw coconut.
Why? Rich in lauric acid - an antimicrobial, antibacterial, antiparasitical & antiviral. Coconut oil contains no transfats, and no cholesterol. Rich in vitamin E & antioxidents. Also contains medium chain triglycerides, found to be useful for brain function, especially those with Alzheimer/dementia.
How: Used in place of other oils (canola, etc) in cooking. Also used in raw desserts and in smoothies.
Goji Berries
Why? As well as containing more vitamin C than oranges, and more beta-carotene than carrots, goji berries are full of B-complex vitamins, vitamin E, vitamin A, essential fatty acids, linoleic acid, and contain 21 trace minerals, and 18 amino acids. Goji berries are also an excellent source of selenium & germanium.
How: Sprinkle goji berries in salads, cereals, puddings, muffins, smoothies, or just have them plain, as an on-the-go snack.
What: A leafy green vegetable from the same family as cabbage and brussel sprouts, but much more versatile.
Why? Kale has long stood out as an anticancer food by nutritionists, containing high amounts of organosulfur compounds. It is packed with vitamins A, E, C, and B, as well as manganese, copper, calcium an iron.
How: Make "Kale Chips" by baking in the oven for 15mins, sprinkled with salt. Or saute with garlic, onions and spices for a side dish. It can be eaten in soups, salads or stir fries.
What: Dubbed the "supergrain", quinoa is derived from the seed of a plant related to spinach. It is the main staple of the ancient Inca diet.
Why? Quinoa contains more protein than any other grain, and is packed with vitaminB6, thiamin, niacin, potassium, & riboflavin. It's a great source of copper, zinc, magnesium and folate.
How: I cook the Quinoa, and eat in in place of rice or couscous. Makes a great salad, or main meal. The seeds can also be toasted in a skillet, and used in salads (uncooked).
What: Slipper Elm is a tree native to North America, and it is the inner bark contains the medicinal value.
Why? Contains mucilage, complex carbohydrates, tannins, calcium oxylate, phytosterols, flavenoids, salicylic acid, capric acid, caprylic acid, and vitamin e.
Slippery Elm is a demulcent, emollient, expectorant, and diuretic. It has soothing, softening, buffering and poison drawing properties. The mucilage coats the mouth, oesophogus and gastrointestinal tract with a slick residue. It soothes inflammation & irritation in the intestines and stomach and heals leaky gut syndrome. It helps digestion and cleanses the colon. It's a tonic that benefits the adrenal glands, respiratory system and gastrointestinal tract.
How: I put 2 tablespoons powder into half cup boiling water and stir. It turns into a "gruel". I consume a couple of spoonfuls half hour before eating in the morning. Or there are slippery elm capsules.
What: Flaxseed was cultivated in Babylong as early as 3000BC, harvested from the Flax Plant.
Why? High omega 3 fatty acid content, lignans (fibre like compounds), and mucilage content (supporting the intestinal tract & improve absorption of nutrients). Flaxseeds decrease the ratio of LDL to HDLcholesterol, and also have both plant estrogen & antioxidant qualities.
How: Added to cereals, muffins, smoothies, cakes, bread, crackers.
Australian online health food store retailers:
http://www.rawpower.com.au/
Healthy Valley Organics
Honest To Goodness
Kombu Wholefoods
yum!!! thank you so much for your wonderful resource!!!
ReplyDeleteyou're very welcome! I'll add more wonderful foods to the list soon.
ReplyDelete