• The Food and Agricultural Organization of the United Nations has officially declared that the year 2013 be recognized as the “International Year of Quinoa.” Quinoa is not only highly nutritious, but also plays an important role in the achievement of food security worldwide. Quinoa is anti-inflammatory and high in antioxidants quercetin and kaempferol and manganese, magnesium, folate, phosphorous and fiber.
• Ghee is clarified butter, the oil of butter with the milk solids removed. Ghee is much less mucus-forming than butter and contains no lactose. Ghee has a very high smoke point and doesn’t burn easily during cooking. Ghee’s short chain of fatty acids also metabolized very readily by the body. Ghee is good for nerves and brain, reduces cholesterol, helps control eye pressure, stimulates stomach acids to help with digestion, promotes learning and increases memory retention and is very rich in antioxidants. It also treats burns!
• Onions are strong antibiotics, anti-fungals and chemical detoxifiers. Onions are rich is selenium, quercetin and glutathione. Onions contain large amounts of sulfur, which are especially good for the liver. They are also high in vitamin C!
• Celery is incredible alkalinizing and hydrating. Celery is high in Vitamin A, B1, B2, B6, C and potassium, folic acid, calcium, magnesium, iron, phosphorous and sodium. The essential oils of celery have a regulating and calming effect on the nervous system. Celery is known to fight cancer, lower cholesterol, aid in digestion, lower blood pressure, treat insomnia, weight loss, elimination and prevention of stones and increase libido.
• Spinach is a super source of antioxidants and cancer antagonists, containing about 4 times more beta carotene and 3 times more lutein than broccoli. It’s rich in vitamin K, iron, folic acid and fiber. Spinach is so versatile and can be used in several dishes to add a punch of flavor, color and nutrients.
• Red Bell Peppers are high in vitamin A and C, which power up the immune system. Bell peppers are also high in B6 an vitamin E. They are anti-inflammatory and cancer protective.
• Paprika is an Indian spice and can range from mild to hot. Paprika is anti-inflammatory, anti-cancer, anti-viral, anti-bacterial and anti-fungal. The spice is high in vitamin C containing 6 times the amount found in tomatoes. Paprika is best known for fighting colds, preventing scurvy, helping the body absorb iron and protect against cardiovascular disease. It also aids in digestion.