Praiseworthy Earthfoods (you should be eating daily)
Earthfoods are the foods your body was designed to eat and truly longs for. They are powerful beyond measure and can heal your body at a cellular level.
They include whole, plant-based, nutrient-rich foods from the earth, such as: vegetables, fruits, nuts, seeds, avocados, legumes, herbs, spices, and more. (Click HERE for a list of Earthfoods)
The payoff of eating an Earthfood-rich diet is a body that is satiated to the core.
These foods won’t cause you to raid the refrigerator looking for more an hour after you’ve eaten them (think potato chips and chocolate chip cookies).
Moreover, you aren’t likely to feel the need to overeat them because they are so nourishing. They give you energy, help your brain function at optimal levels, and provide a sense of clarity.
All Earthfoods are health-rocking, however there are a few categories that stand out as praiseworthy. Actually there are more than a few, but for the sake of keeping things simple, I will focus on the top three here: Greens, berries, and cruciferous vegetables.
One of the most nutritious foods on the planet, greens offer more nutrients per pound than virtually any other Earthfood. Packed with vitamins, minerals, phytonutrients, and fiber, these powerhouses (still sadly referred to as mere “diet food” by many) offer so many health benefits, you’d be foolish not to include them in at least one of your daily meals.
Some of these benefits include:
- Healthy aging.
- Helps fight inflammatory diseases such as diabetes, cancer, and heart disease.
- Aids in blood sugar management.
- Improves health of skin and protects against harmful UV rays.
- Supports a healthy immune response.
- Improves gut health.
- Supports your body’s detoxification system. The chlorophyll in greens binds to heavy metals and other toxins and carries them safely out of your body.
- Decreases rates of cognitive decline as you age.
Arugula, bok choy, beet greens, broccoli, broccoli rabe (rapini), cabbage, collard greens, dandelion greens, endive, escarole, kale, mesclun, microgreens, mustard greens, Romaine lettuce, spinach, Swiss chard, turnip greens, watercress, and wild greens.
Ever hear of oxidative stress? It occurs when unstable byproducts of metabolism, called free radicals, build up in the body and cause cellular damage. Alzheimer’s disease, arteriosclerosis, cancer, heart disease, rapid aging, and diabetes are just a handful of conditions linked to oxidative stress.
Although a small amount of free radicals are essential to help us fight dangerous bacteria and viruses, we must take steps to neutralize excess production if we wish to enjoy good health. One way to do this is by eating antioxidant-rich Earthfoods. Berries top the list, alongside other powerful foods like herbs, spices, cacao, green tea, and brightly colored vegetables like sweet potatoes, peppers, spinach, and kale.
Acai berries, blackberries, blueberries, boysenberries, cranberries, elderberries, goji berries, raspberries, and strawberries.
These are the veggies I always turned my nose up as a kid, followed by a “yuck!”. But it turns out, my mom knew something I didn’t. This class of vegetables, belonging to the Brassicaceae family, is named after the “cross-bearing” (Cruciferae) shape of their flowers.
Cruciferous vegetables made the praiseworthy list because they are rich in free radical-neutralizing antioxidants and other cancer-fighting compounds (called glucosinolates). When eaten regularly as part of an Earthfood-rich diet, they can also help you: manage your weight, normalize blood sugar, reduce inflammation, support heart health, and balance estrogen levels.
Cruciferous veggies include:
Arugula, bok choy, broccoli, broccoli rabe (rapini), Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, maca, mizuna, mustard greens, radish, rutabaga, turnip, watercress.
What are you waiting for?
I just handed you three keys to better health, so what are you waiting for? Eat them and do so every day…with relentless consistency! Try one of these previously featured recipe picks to get you started…
Mel’s weekly recipe picks: