...You should be eating! I'm talking about Cabbage and Guava this morning. As always, make it organic. Happy Friday!
Cabbage
Absent from most American kitchens, this veggie is a major player in European and Asian diets.
Why it's healthy:
One cup of chopped cabbage has 22 calories, and it's loaded with valuable nutrients. At the top of the list is sulforaphane, a chemical that increases your body's production of enzymes that disarm cell damaging free radicals and reduce your risk of cancer. In fact Stanford University scientists determined that sulforaphane boosts your levels of these cancer-fighting enzymes higher than any other plant chemical. You can get local cabbage from your farmers market or PSA food share!
How to eat it:
Put cabbage on your veggie/turkey burgers to add a satisfying crunch or use as part of a veggie sauté. Or, for an even better sandwich topping or side salad, try an Asian-style slaw.
Guava
Guava is an obscure tropical fruit that's subtly acidic, with sweetness that intensifies as you eat your way to the center.
Why it's healthy:
Guava has a higher concentration of lycopene-an antioxidant that fights prostate cancer-than any other plant food, including tomatoes (my favorite) and watermelon. In addition, 1 cup of the stuff provides 688 milligrams (mg) of potassium, which is 63 percent more than you'll find in a medium banana. Guava may be the ultimate high-fiber food-- There's almost 9 grams (g) of fiber in every cup to keep you full longer.
How to eat it:
Down the entire fruit, from the rind to the seeds--It's all edible-and nutritious. The rind alone has more vitamin C than you'd find in the flesh of an orange. You can score guava in the produce section of higher-end supermarkets or in Latin/Caribbean/Asian grocery stores.






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