Brrrrrrr! Yes, it’s definitely here! Hopefully you’ve done all of your winter prep and you’re now ready for the chilly season? Good work! So we’e got our skin ready and we’ve got our natural beauty plans in place, but let’s not forget that we need to think about what we put inside our bodies too. It all comes out in the wash after all. As ever, we’re here with some of our top suggestions, with our guide to three super little foods to eat this winter. Get these on your shopping list now!
A very underrated vegetable in our opinion! But did you know that fennel is an excellent source of vitamin C, potassium, fiber and folic acid? This means that a portion of this will help to keeps gums, blood vessels and bones healthy. It will also improve the absorption of iron and act as an antioxidant too. Not only that, but fennel can also help to regulate body fluids balance, aids in muscle function and metabolism, and will keep your digestive system in tip top condition too. The folic acid in fennel will work to form essential red blood cells too. Amazing!
Try it sautéed as a side dish this winter.
We are huge fans of kale, because it’s packed with iron and folic acid, and that’s especially great news for pregnant women. We like a handful in a smoothie of a morning, but now that it’s getting colder there are other ways to eat it too. Try some crunchy kale crisps as a healthy snack…
- Half a tablespoon coconut oil, melted
- 1 teaspoon garlic powder
- Three quarters of a teaspoon chilli powder
- Half a teaspoon onion powder
- Half a teaspoon smoked paprika
- One quarter of a teaspoon fine grain sea salt or pink Himalayan sea salt
- One pinch of cayenne pepper (optional)
Make sure you remove all the hard stems before you start- yes it’s time consuming but it’s worth it! And wash and dry the leaves thoroughly too. Then make sure you fully coat all the leaves in oil. Work methodically and take your time to make sure there is no leaf un-oiled! Do this step in a bowl, using your hands to massage well. Add the spices and mix thoroughly again.
Preheat oven to 150C and line a baking sheet with paper.
Then spread the kale out onto the baking sheet into a single layer. Work in batches so that there is plenty of space. Then bake for 10 minutes, turn the pan, and bake for another 12-15 minutes more until the kale begins to look a little ‘shrunken’. This will usually take around 25 minutes.
Leave to cool for around three minutes or so. Then enjoy!
Garlic is an excellent source of vitamin B6 (pyridoxine) and a very good source of manganese, selenium and vitamin C. Not only that but it also contains other minerals, such as phosphorous, calcium, potassium, iron and copper. All that in one little bulb! This means that eating garlic regularly can help to build and maintain healthy bones and teeth, regulate nerve and muscle function and metabolism, prevent iron deficiency and also fight infections. Essential during winter!
It’s widely know that garlic will help to lower cholesterol, protect against cancer, lower blood pressure, prevent blood clots, cure symptoms of a cold. So what are you waiting for? Eaten raw it has the most benefits, but if you can’t face that just yet why not try it crushed, baked or sautéed with your favourite meal?