Herbs for Prevention + Baked Golden Beets
I like to keep all kinds of fresh herbs in little plastic bags in the door of my freezer. That way we can conveniently add their gourmet flavor to our cooking.
Researchers with the U.S. Department of Agriculture have found that herbs are an abundant source of potent antioxidant compounds. They recommend including more in the diet as an easy, tasty, and virtually no-calorie way to reduce risk for cancer, heart disease, and stroke. Science Daily published a summary of the study from the Journal of Agricultural and Food Chemistry.
The healthful chemicals in herbs exert their protective effect via two means. First, the antioxidants are able to neutralize free radicals, thereby reducing inflammation and protecting our body tissues from oxidative damage. Another important function of the healthful phytochemicals in herbs is their ability to detoxify the body.
Green Cleaners
Due of poor diet, illness, environmental pollutants, age, and a number of other factors, we accumulate toxic substances in our tissues. Healthy diet and regular physical activity, especially stretching and cardiovascular exercise, are the primary venues by which toxins are flushed out of our tissues and lymphatic system.
Unfortunately, no one is able to have the perfect diet, live on a pollution-free planet, and avoid all avenues of toxic waste. Consequently, everything we can do to aid in purifying and cleansing our bodies of harmful agents is valuable for protecting our health.
Double Whammy Nutrition!
Here’s a tasty recipe that’s a great way to prepare any kind of beet: red, gold, or candy cane, the attractive red and white striped variety. Beets happen to be nutritional powerhouses, being high in carotenoids (vitamin A precursors), minerals, fiber, and are especially protective against heart disease and colon cancer.
Baked Beets with Dill
- Wash beets and place in a pan, cover with aluminum foil.
- Bake at 375 until you can easily stick a fork into them. This took approximately 3 hours for a pan with 6 large beets.
- When they’re tender, cut off the stem end and the root. Peel the skin off - rubbing with a dry paper towel can help.
- Now slice and toss with a little olive oil, some seasoned rice vinegar (or ordinary vinegar plus a bit of sugar and a pinch of salt), and some finely chopped dill weed. Serve.
