By Julie Montagu
Contributor note: images by means of Yuki Sugiura
Commuting, operating, workout, parenting, socializing—our lives are busy and there isn't the time to maintain a super-healthy way of life. We hardly ever get up feeling energized or refreshed, so we pop a few supplementations, slug a espresso and get going.
Julie Montagu is The Flexi Foodie and her e-book of ninety scrumptious recipes and pleasant proof will allow you to introduce plant-based superfoods into your day.
Through meat-free, dairy-free and sugar-free recipes, you could bring up your strength degrees, shed weight, reduce your ldl cholesterol, hold blood sugar degrees less than keep watch over, feel and appear younger than you may have in years and—most of all—enjoy what you prepare dinner.
Read or Download Superfoods: The Flexible Approach to Eating More Superfoods PDF
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Extra resources for Superfoods: The Flexible Approach to Eating More Superfoods
DRIED FRUIT AND NATURAL SWEETENERS CURRANTS A relative of the raisin, currants have a very similar antioxidant and nutrient profile. Remember, antioxidants help fight off and prevent free-radical damage in the body. CRANBERRIES Aside from blueberries, cranberries trump nearly every fruit and vegetable in the antioxidant department – that includes strawberries, raspberries, cherries and even spinach and broccoli! They are very high in vitamin C, too. BROWN RICE SYRUP Yes, it is actually made from brown rice that has been soaked, then sprouted and cooked with an enzyme to help break it down.
But as flour, I love it even more as it can be used to make amazing pancakes, cupcakes and breads. 44 SPELT FLOUR Spelt is an ancient grain and a distant cousin of wheat that is easier to digest that wheat itself. It boasts an exceptional mineral content, including iron and magnesium, and spelt flour can be easily substituted for wheat in many recipes. QUINOA FLOUR Just like the quinoa grain, this flour contains more protein than any of the other flours. It is a gluten-free flour that has a slightly nutty flavour and is great for biscuits, cakes, pasta and bread.
CHIA SEEDS ARE GREAT AS AN EGG REPLACEMENT, AND, BECAUSE THEY SWELL TO UP TO 10 TIMES THEIR SIZE WHEN MIXED WITH LIQUID, YOU FEEL FULLER FOR LONGER.
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