One of the easiest ways to make yourself feel and look better is through your stomach. Eating superfoods that contains more nutrients than most, can help your body and you soul. As Jamie Oliver says – Our job is to educate about food, where it comes from and how it affects our body. So, here is a list of easy-to-come-by superfoods and their benefits.
- Protects and strengthens damaged cells.
- Raises the good cholesterol, and lowers high blood pressure
- Helps to thin the blood, keeping those blood clots away.It’s very easy to include onions to your everyday meals. Add them to your salad or to your scrambled eggs, or cook it whole with your meat, or simply eat it raw, as a side dish.
- Enlarges the number of white cells, helping the immune system.
- Slows down the growth of harmful bacteria, yeasts and fungi. Fresh garlic is a good natural antibiotic.
- Lowers the harmful levels of cholesterol and high blood pressure.Fresh garlic is a good natural antibiotic. Just like onions, add them to a salad, or make mash garlic as a side dish. It’s simple to add and it keeps our everyday battles easier to conker.
- Helps with urinary tract infections
- Sooths the stomach
- Improves brain function
- Great for improving mood- contains serotonin (happy hormone)
- Can help you tolerate stress.
- Great source of iron
- Fuels your muscles with oxygen for energy.
- Increase the efficiency of our mitochondria
Make a soup of it, or a pasta souse, or just eat it with your eggs in the morning.
- Repairs damaged skin
- Packed with vitamin C
- Gets rid of dryness and wrinkles.
- Great for memory and learning.
- Increases signals among brain cells
- Improves brain cell resilienceAnother fruit that is super healthy for you, are blueberries. Keep them near and snack on them. Wait and see the results!
If you are eager to add them to your dish, here is an easy recipe from Jamie Oliver. Give it a go!
Baked eggs in popped beans
- 250 g mixed-colour ripe cherry tomatoes
- ½ a lemon
- extra virgin olive oil
- 4 sprigs of fresh basil
- 1 x 400 g tin of cannellini beans
- 1 good pinch of fennel seeds
- 2 large free-range eggs
- 2 slices of seeded wholemeal bread
- 2 heaped teaspoons ricotta cheese
- Halve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves, then leave aside.
- Place a large non-stick frying pan on a high heat.
- Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally.
- Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble for 1 minute.
- Crack in an egg on each side, then cover it, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs.
- Toast the bread.
- Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans.
- Sprinkle the reserved baby basil leaves over the top and tuck right in.