Super Juices – Super Powers
Juicing these beauties will perk-up your Vitamin A, B and E ratios while improving your sight, bone strength, teeth health, liver, nails, skin and hair. Carrots go well with pretty much anything, but try them with mint and orange for a refreshing zing.
Beets turn everything a pretty pink color while increasing blood flow to the brain, making them great for those can’t-get-out-of-bed early mornings. Try mixing them with carrot or apple juice to sweeten
We’re not going to lie: leafy greens won’t taste as delicious as fruit juice. But the health benefits make it worth a try. Kale, Swiss chard, collard greens and spinach are great for your skin and loaded with Vitamins A and C, calcium, iron, potassium and chlorophyll.
Rich in quinine, these pretty red berries are good for kicking cold and flu bugs to the curb (and they’re great for curing urinary tract infections, too). They can taste pretty sour though, so sweeten the juice up with apples.
This fiery root is great for fighting colds and nausea, improving digestion and killing stomach cramps. Add carrots and apples for sweetness, colour and extra liquid.
Think your spice rack is just for adding flavour to your culinary creations? Think again. Herbs and spices are packed with health benefits, from killing bacteria and fighting colds to dulling pain and even having anti-aging properties. We asked Dr. Kira Schmid; board certified naturopathic doctor and associate director of scientific affairs at Life Extension, which herbs and spices will help us stay healthy through the season.
Ginger: This versatile spice is derived from the root of the plant, and has been found to possess antibacterial, anti-inflammatory, fever-reducing and pain-relieving properties. Ginger is also a natural remedy for nausea and vomiting.
Rosemary: Rosemary has strong antioxidant properties, and research shows that rosemary extract has both antibacterial and antifungal properties. Preliminary research also suggests that the relatively high level of carnosic acid found in rosemary may help reduce the risk of Alzheimer’s disease and stroke.
Garlic: This versatile (and flavour-packed) kitchen staple has a wide array of health benefits, ranging from cardiovascular protection to immune stimulation. During the cold and flu season Schmid suggests taking either a clove of fresh garlic or a supplement daily since it has been demonstrated to significantly reduce both the number and duration of colds.
Oregano: The leaves of this nutrient-dense herb contain calcium, vitamin C, beta carotene and omega-3 fatty acids. The oil of this herb has antimicrobial and antiviral activity and is known to be a good cold and flu fighter.
Clove: The oil from this warm, aromatic spice is approved in Germany as a topical analgesic (pain killer) and antiseptic. Not only do compounds in this spice offer antibacterial and antifungal benefits they also help fight the aging process.
Basil: The oils derived from basil have been shown to be effective against various bacteria in a laboratory setting. Basil also contains apigenin, a bioflavonoid present in leafy plants and vegetables, which may help the immune system fight cancer.
Hot peppers: The hot and spicy cayenne pepper has many health benefits. Topical creams containing capsaicin (the component that gives hot peppers their heat) are known to reduce lower back pain, and adding cayenne powder to foods can help clear nasal congestion.
Thyme: Thyme is a traditional cough remedy and continues to be used in Europe for this purpose. Used in the form of a tea, syrup or steam inhalation thyme may be beneficial for bronchitis. The active component of thyme, thymol, is also found in a variety of mouthwashes to reduce oral bacteria and plaque build-up.
Turmeric: The active ingredient in turmeric is curcumin, known to have anti-cancer and anti-inflammatory properties. Since curcumin inhibits the inflammatory pathways in the body, it can also be effective against the aches associated with arthritis or even relieving a head cold.
Coriander: Not just for use in Mexican cooking, cilantro (the leaf of the coriander plant) is effective against the salmonella bacteria and the seeds are traditionally used as a digestive aid.