Healing powers of fruits and vegetables
Here we are in the days when we have to pay attention what we eat. The world has changed; when we look at what we eat and how we grow it, we find extensive evidence for damage both to our food (from pollution and soil depletion) and to our environment (from the toxicity of growing foods industrially).
Yes, it matters what we eat. Usually, fresh plant foods are like a garnish on our plate – a banana sliced over morning cereal, or a side salad with steak at dinner. How many meals have you eaten that have been predominantly made up of fruits and vegetables?
You’ve no doubt heard the expression “food as medicine”. “Food is medicine” is a term originally coined by Hippocrates, the father of Western medicine. It was his belief that eating wholesome food is the basis for good health. Hippocrates said almost 2500 years ago “Leave your drugs in the chemist’s pot if you can heal the patient with food.”
As the world advances, so does disease. Diseases are often associated with vitamin and mineral deficiencies or food sensitivities so having healthy digestion and knowing what foods work for you is really important. If we want to stay away from illness, we must be proactive and embrace the medicinal power of FRUITS, VEGETABLES, HERBS and SPICES, and WILD FOODS. Anthony William (Medical Medium) in his book Life-Changing Foods, shares with us the physical, emotional, and spiritual benefits of more than 50 foods and illuminate the unique, powerful, and surprising properties of each that can help us recover our health, move forward and thrive.
And don’t worry, you don’t have to stop eating everything else. No matter what type of diet works for you, adding more of organic Fruits and Vegetables, and Herbs (historically fresh-piked from the field, garden, or wild) to your daily meals can change your life. Historically, it was part of why brain issues, digestive disturbance, autoimmune disease and so many other chronic illnesses were much less common in previous eras.
Recipe: Parsley Tabbouleh
(from the book Life-Changing Foods)
This salad is the perfect addition to a big meal eaten around the table with family and friends. It pairs perfectly with hummus and a platter of roasted cauliflower. Traditionally, tabbouleh is eaten inside tender lettuce leaves. Serve it in a huge bowl and use your hands to scoop it up with lettuce cups. Enjoy the tradition of gathering together around this beautiful meal.
¼ cup almonds
4 cups parsley, tightly packed
¹⁄8 cup mint, loosely packed
2 cups quartered tomatoes
2 cups quartered cucumber
½ cup chopped red onion
¼ teaspoon sea salt
1 teaspoon olive oil
½ lemon, juiced
Pulse ¼ cup almonds in a food processor until roughly chopped (or chop with knife). Set aside.
Place 4 cups parsley in a food processor and pulse until finely chopped (or finely chop with knife). Set aside.
Place the remaining ingredients in a food processor and pulse until chopped (or finely chop with knife J) and well combined. Transfer the mixture to a large bowl. Add in the parsley and almonds and mix together.
Serve and enjoy!