As with fruits, all vegetables can be considered antioxidant vegetables. It’s a matter of prioritizing the highest antioxidant vegetables in your diet, to get the most out of them.
The most flavorful and most nutritious vegetables are always going to be the ones you grow yourself. Otherwise, strive to buy organic vegetables – not only are they more nutritious, but they promote healthy farming and a sustainable ecology.
The human body is designed to function optimally on a diet of 80% vegetables. That’s a lot!
Most people don’t get their recommended servings of antioxidant vegetables each day, which in fact should be more than even Health Canada or the USDA recommends.
Depending on your age and level of activity, you will need more or less servings of vegetables. Optimally, they should be organic, especially thin skinned and green veggies.
Because the quality of our vegetables isn’t nearly the same as it was even 50 years ago (due to soil depletion, hybridization, and agricultural methods), our antioxidant vegetable needs have increased.
Many people need supplementation in one form or another, even if it’s through whole foods like super foods.
A simple concept for getting a balanced amount of all the differentantioxidants available in vegetables is following the “Rainbow Diet”.
This diet is recommended by holistic physician Gabriel Cousens, in his bookRainbow Green Live-Food Cuisine. This book absolutely changed my persepctive on nutrition and food! It’s any health nut’s bible.
“Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease.
Here holistic physician Gabriel Cousens provides a dietary regimen that may help reverse this process by introducing whole, natural, organic, and raw foods into the diet. These restorative “live” foods can reverse chronic disease and bring back health and vitality.
This eclectic cookbook shares 250 delicious vegan recipes from chefs at the Tree of Life Cafe. Dishes include Avocado Salad with Rosemary, Green Dragon Broccoli, Raw-violis, Lavender Milk, and Carob Coconut Cream Eclairs. International entrees, juices, and aromatherapeutic remedies are also featured.” Read the book review.
And the best antioxidant vegetables? Herbs.
You can tell because of their rich green color, which is a sign of high phytonutrient content. The pungent, fragrant, and strong taste definitely give it away too.
It’s easy to incorporate herbs into your diet. Just make sure you eat them fresh (dried herbs are irradiated, unless they are certified organic).
Herbs also offer a natural and healthy alternative to conventional medicine.
“For centuries there have been alternative ways to heal and prevent disease, but drug and pharmaceutical companies make enormous amounts of money and dismiss these treatments as fake.” – Helen Anderson
Also visit our partner site Herbal-Splash. Herbal-Splash and herbal remedies is a place where you can find a natural and safe ways to eliminate common health concerns. We offer thousands of herbal remedies for ailments, weight loss, hair care, etc.
What are my favorite herbs?
Basil, dill, parsley, oregano, chives…I pretty much love them all.
Try substituting fresh herbs for the greens in your salad – you’re in for a flavorful surprise. Here are a few of my favorite herb recipes:
– Bunch parsley, finely chopped
– 1 cup grape or cherry tomatoes
– 3/4 cup hemp seeds, couscous, or bulghur wheat
– 2 tbsp lemon juice
– 2 tbsp olive oil
– Sea salt to taste
Toss together and serve.
– Bunch basil
– 1/3 cup olive oil
– Squeeze of lemon juice
– 2 garlic cloves
– 1/2 cup hemp seeds or Parmesan cheese
– Sea salt to taste
Blend all ingredients in a blender, add water if too thick.
Serve with sliced veggies or whole grain toasts.
– Bunch dill
– Plain Greek yogurt or soy yogurt with pro-biotics
– Cracked salt and pepper to taste
Mince the dill very fine. Stir with yogurt, salt and pepper.
Serve as a dip with sliced veggies, as a spread for wraps, or as a salad dressing.
Keeps in the fridge for a week or two.