Nutrition breakdown.

Kale:

  • High in antioxidant and anti-inflammatory flavonoids to help avoid chronic inflammation and oxidative stress.
  • Flavonoids and vitamin C together improve antioxidant effectiveness of each other
  • 1327% of daily Vitamin K, 354% of daily vitamin A  and 88% of daily vitamin C in one cup of cooked kale.

Walnuts:

  • ¼ cup contains 95% DV of Omega 3s
  • Protective against metabolic syndrome, cardiovascular disease, and type 2 diabetes.
  • Some phytonutrients found in walnuts are found in virtually no other commonly-eaten foods.
  • Rare and valuable phytonutrients work as antioxidants and anti-inflammatories which lead to decreased risk of certain cancers—including prostate cancer and breast cancer

Hemp seeds:

  • Seeds from the inactive part of the marijuana plant.
  • Hemp seeds are a source of complete protein containing all essential amino acids.
  • There is between 3.5 and 5 grams of protein in 1 tbsp of hemp seeds.
  • They are also a great source of omega fatty acids., the same type of fat found in fish.

Garlic:

  • Improve iron uptake, source of selenium, has sulphur-containing nutrients (helps keep blood pressure under control). Anti-inflammatory, anti-bacterial and anti-viral

Lemon:

  • High in vitamin C and other antioxidants, alkalizing, supports immune health.

Salmon

  • High levels of Omega 3 fatty acids
  • Decrease inflammation in the body; better brain function, improved mood and cognition; cardiovascular health; joint protection; decreased macular degeneration and decreased risk of cancer.
  • High levels of important antioxidant selenium
  • Per 4 oz : 265% DV of Vitamin D, 110% DV of B12, 109% DV tryptophan, 62% DV of protein, 61% omega 3’s, 61% selenium, 244 calories.

Dill

  • Contains monoterpenes which aide antioxidants in oxidizing molecules which would damage the body
  • “chemoprotective” –helps neutralize carcinogens
  • Similar to garlic, has antibacterial properties

Himalayan Pink Salt:

  • Contains 84 minerals and trace elements such as calcium, magnesium, potassium, copper and iron.
  • Unrefined, unprocessed “raw” salt.
  • Provide essential minerals, balances the body’s pH, normalizes blood pressure, and increase circulation and conductivity.

Maca:

  • an adaptogen- adapts to the needs of the body to aid in balancing hormones, regulates stress, improves memory and cognitive function, increases libido, combats fatigue. Contains around 60 phytonutrients.

 

Butternut Squash

  • Anti-inflammatory due to high anti-oxidant content.
  • Orange colour indicates high levels of carotenoids, in particular beta-carotene.
  • Low fat, high fiber, high in B vitamins such as B6 and folate. Excellent for insulin/blood sugar regulation and cardiovascular health.
  • Very good source of vitamin C.
  • 215% of daily Vit A in 1 cup baked.

Apples

  • Antioxidant- ability to protect cell membranes against oxidation
  • Pectin and polyphenals help maintain healthy cholesterol levels, regulate blood sugar

Cinnamon

  • Blood sugar stabilization, anti-inflammatory, anti-microbial.
  • Scent improves brain function
  • 2 tsp contain 45% DV of trace mineral manganese and 11% DV of fiber

Onion

  • Quercetin, for preventing oxidation stress, is not damaged when simmered in soup. It is transferred into the broth.
  • Like garlic, contains sulfurous compounds- required for hundreds of physiological processes

Coconut & Coconut Oil

  • Great oil for cooking as it has a higher smoke point than other oils, including olive oil.
  • Antiviral, antimicrobial; improves digestions and absorption of other nutrients; anti-inflammatory
  • Although a saturated fat, it can be easily digested and is thought to actually aide in weight loss.

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