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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