Our own top 10 which we eat (almost) every day is listed below. They are all so tasty, colourful and full of so good things that we can't help eating them.
We can’t live without beetroots! They have become the main ingredient in our morning shakes.
Beetroots are for many people synonymous with old-fashioned, heavy meat dishes. Especially during winter as a lack of other green veggies. But honestly, you need to rethink your perception of this little red diamond! It tastes absolutely delicious fresh and should absolutely not be considered as a vegetables to eat “just because we lack the greens”. And it is so incredibly healthy. It is definitely our favourite veggie.
Kale has had a revival. It has been the main ingredient at winter time in the Nordic countries for centuries - but like beetroot, the thought has been: "Ok, if we can't get anything else, we eat kale"...
But kale can other things than just give you the gasses.... It provides you with all the necessary vitamins, antioxidants you need. (WRITE MORE).
There is no wonder drug in medicine, but if there were going to be one, it would have to be the humble looking ginger root.
Ginger is called "Vishabhesaj" in Ayurveda, which translates into "universal medicine." There is a reason for that the Chinese have used it as medicine for more than 3000 years. It is loaded with antioxidants and has strong anti-inflammatory properties
On top of that it is spices up the most boring dish in a kitchen. What's not to like?
Kombucha is one of the hottest trends in health beverages right now in the Western contries. Kombucha is known as the “Immortal Health Elixir” by the Chinese.
Kombucha is a fermented green or black tea. The fermentation happens from a "symbiotic colony of bacteria and yeast" (a SCOBY) which most of all looks like a huge jellyfish floating on the top. But don't be scared aways - it tastes wonderful!
The Asians has used it for 2000 years to prevent various types of cancer and cardiovascular diseases, promote liver functions, and stimulate the immune system.
Blueberries are small fruits, but the ripple effects of small things can be extraordinary. They contain ellagic acid which significantly inhibit the activity in the formation of tumors.
Blueberries are one of the most nutrient-dense foods in the world and contain large level of antioxidants.
According to animal studies, antioxidant rich berries can positively impact learning and memory. This effect is thought to be due to the ability of polyphenols to reduce stress related signals at the cells.
And several studies have shown that blueberries can improve insuline sensitivity and lower blood sugar levels.
Use them in your smoothies, salads, cakes, morning porridge...it does not matter where, just eat them!
The benefits of coconut oils is definitely an eye opener to many people. Including us. Many "top 100" lists have been floating the internet lately with the properties of this oil. And not without reason. There is more than 100 different properties in beetroots.
It is one of the most healthy fats (along with avocado) you can eat - University researchers claim that it relieves and even cures Alzheimer's, and a new study from University in Australia concludes that it kills 93% of colon cancer cells in 48 hours.
It is lovely for cooking, baking and in smoothies.
Definitely most eat ingredient from now on.
This wonder fruit is so incredible tasty and rich in healthy unsaturated fat and contains aboutt 20 beneficial vitamins and minerals. It has for many years been known for its ability to reduce cholesterol, but a study published in the journal Cancer Research, states that fat in avocados combats acute myeloid leukemia (AML), a rare and deadly form of cancer, by targeting leukemia stem cells while leaving healthy cells unharmed.
Use it in ice-creams, shakes/smoothies, salads, cakes or just it it raw... your imagination sets the limit.
Kefir is a fermented milk drink and almost tastes the same as yoghurt, but is much more powerful as it contains coltures of yeast and not only bacteria - as in yoghurt. Kefir is very high in probiotics and nutrients (protein, cacium, phosphoroues, Vitamin B12, Riboflavin, magnesium and Vitamin D), and is incredibly beneficial for digestion and gut health.
Kefir is the best known probiotic food in the Western diet, and contains about 30 strains of bacteria and yeasts.
The name is derived from the Turkish word "keyif", which means “feeling good” after eating. Which certainly mmakes sense!
Cruciferous vegetables have a unique chemical composition given by their sulfur compounds. When their cells are broken, by blending or chopping, the sulfur compounds convert into isothiocyanates (ITCs) which are very immune-system-boosting and have strong anti-cancer properties.
But watch out, some ITC benefit may be lost by boiling or steaming, therefore, try to eat your broccoli raw, now and then, or try to undercook it slightly.
Dr. Fuhrman considers cruciferous vegetables not only the most powerful anticancer foods in existence, but also the most micronutrient-dense of all vegetables.
Spirulina, gram by gram, is one of the most nutritious food on the planet. This blue-green microalgae has been nourishing people throughtout history but yet, its health value is still to be fully appreciated.
Spirulina may be beneficial in reducing the risk of cardiovasculas diseases and have proof to have some anticancer properties, one of them being the reduction of the proliferation of cancer cells.
Some people may find it hard to eat spirulina due to its fishy taste. In that case, taking it in capsules may be the right choice. Mixing it in your juices may be another option, because its taste will get almost unnoticeable.