Summer Superfoods

Top 5 Superfoods to Add to Your Summer Diet!

By Meesha Kamali


When: May through October.  

Why: Combat inflammation. Anthocyanins, the natural plant compounds that give blueberries their deep color, may have antidiabetic effects as well.

How: Pancakes, smoothies, fruit salads and frozen snack!


When: May through August. Why: Aside from the refreshing factor, watermelons have lycopene which is an effective weapon against prehypertension, a precursor to cardiovascular disease. How: Aside from cooling cute-up wedges, try watermelon in smoothies with coconut water, lime juice and mint leaves for an awesome cool down!


When: Start appearing in the spring and are ready to eat in late summer. Why: Excellent source of dietary fiber (almost 2 grams each), good source of calcium and potassium.  How: Lovely addition to a cheese platter and a fantastic ingredient to make a cause for salmon.   Red Bell Peppers

When: May through September.

Why: Contain 11 times more beta-carotene than green bell peppers and 60 percent of the recommended daily value of vitamin C- red gives you 240 percent.  

How: Dip them in hummus, roast on the grill, add in salads or cut up and snack throughout your day! 


When: June through October. Why: Contain the pigment betacyanin, which gives them their distinctive hue. Beets are also a good source of folate, which guards against birth defects, colon cancer and osteoporosis, can reduce blood pressure.

How: Try pairing with contrasting ingredients- that can be a salty/ creamy cheese (ie: goat or blue), toasted nuts (ie: walnuts or almonds). Add to your salads or pickle them as a side addition to your meals.

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