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Fruits and Vegetables

Greens are high in Iron, Vitamin A, and soluble fiber. Leafy green vegetables increase the nutritional value of a meal. It is recommend to eat whatever is in season. You can saute autumn greens like Kale with garlic and pine nuts. You could mix together a summer lettuce salad with arugula in it. It is always a good idea to have frozen spinach on hand.

Garlic inhibits infection causing agents that cause the common cold. Garlic protects against ulcers and can help to eliminate metals from the body. Garlic is great roasted and spread on warm bread. Onions also fight infections along with helping to regulate blood pressure and lower cholesterol. Onions are the base for just about any soup.

When it comes to tomatoes, your body absorbs more lycopene from canned tomatoes than from fresh ones. Lycopene reduces the chance of heart disease. To freeze them,blanch in hot water to remove the skins and store in freezer-safe plastic containers. Make sure to leave an inch of room at the top to allow for expansion. Artichokes promote the flow of bile to the liver. This helps break down rich, fatty foods. Eat them fresh, canned or frozen.Chile Peppers have up to 6 times as much vitamin C in them as oranges, along with plenty of vitamins A and B. Capsicum reduces pain and stimulates circulation.

Fruits like blueberries and strawberries keep their antioxidant qualities even when frozen. Frozen fruit is frequently better than imported,fresh fruit. Frozen fruit is picked at the peak of ripeness, instead of early so that it survives travel. You can use frozen berries in smoothies, pancakes, and muffins. The juice and zest from lemons, limes, and oranges has the added benefit of enhancing digestive energy, relieving intestinal gas and swelling, and decongestant the lungs.

Herbs and Spices

When you do not have fresh herbs, having dried Oregano, Parsley or Dill on hand will enhance the flavour of many meals. Dried herbs should be replaced every 5 to 6 months to ensure that they are still potent. In spring and summer, aromatic bouquets of Basil, Dill, Rosemary, Thyme, and Oregano seem to be ever where. Growing your own herbs indoors is very rewarding. Parsley enriches any soup stock or stew recipe. It relieves bad breath when it is chewed after a garlicky meal. Mint will balance a spicy meal. Have fresh cilantro in home made salsa or as a salad green. Cilantro in a sauce with shallots, ginger and chilies goes great on salmon.

Ginger is really good for your digestion and immune system. You can steep slices of ginger in hot water to make a reviving tea.Paprika is an anti-inflammatory and is great in barbecue sauce. Saffron is a heart healthy antioxidant that adds a unique flavour to dishes. Curry dishes are a great way to increase your spice intake. A curry blend of spices usually contain some cinnamon, paprika, coriander, turmeric, cumin as well as a few others. Curry dishes promote perspiration and raise your metabolism. Curry paste is an easy way to have all of these spices on hand.

Shirley writes about gardening, food and health online. She also enjoys sewing by hand as well as using sewing machines. Check out her website about her favorite stitching tool the Blind Hemmer.

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