Late spring is in the air and sunshine is in abundance, along with bountiful super foods packed with nutrients that can help you fight diseases.
Avocados are high in monounsaturated fats, which have been shown to lower cholesterol. You can add them to anything from bagels to burgers or simply add a dash of salt and enjoy them raw. Avocados are at their peak ripeness if they give slightly when squeezed. If the avocado is still hard, place it in a paper bag for a day or two and check again.
Asparagus are your partner in the battle against cancer. The National Cancer Institute names the vegetable as the highest in glutathione, an important anti-carcinogen, as well as the cancer-blocking vitamins A and C. Served as a quick side item, a 5-ounce serving is only 20 calories and has nutrients that fight off liver disease and strengthen your capillary walls. Add asparagus to your meal by sprinkling a bunch with olive oil, vinegar and Parmesan, then roasting it in the oven.
Blueberries are a sweet powerhouse full of vitamins C and K and dietary fiber. Not only are they great antioxidants, especially for the cardiovascular system, but blueberries have also been shown to improve memory. You can easily enjoy blueberries alone or add them to a sorbet.
Baby beets are rich in folate and folic acid and have been shown to promote tissue growth and fight off heart disease. You can eat them raw on a salad or roast them with some olive oil in the oven.
Bruschetta With Avocado
Try this delicious recipe this season.
1 to 2 ripe avocados, seeded and peeled
1/2 pound Roma tomatoes, sliced lengthwise and diced
1/4 cup diced red onion
2 tbsp. olive oil
1 to 2 medium cloves garlic, minced
Freshly ground salt and pepper, to taste
One sourdough baguette (about 10 oz.), diagonally cut into 1/2-inch slices and lightly toasted
Thinly slice half of the avocados and then cut the slices in half crosswise. Dice the remaining avocado.
In a medium bowl, lightly combine the diced avocado, tomatoes, onion, olive oil, basil, garlic, salt and pepper.
Top each slice of bread with two or three of the reserved avocado slices and about one heaping tbsp. of the tomato-avocado mixture.
Sources: cdc.gov, thatsfit.com, fruitsandveggiesmatter.gov, whfoods.com, avocado.org
Article courtesy of MyHealthPublisher.com.