The Top 6 Fruits & Veggies for Summer Health & Beauty
Peaches – There’s nothing sweeter than a ripe peach on a hot summer day! Peaches contain vitamin A which promotes healthy vision is believed to help in the prevention of certain types of cancer. They also contain potassium which helps to regulate the heart rate and blood pressure. Together, vitamin A and C in peaches helps to regenerate skin tissue. And now that you’ll be showing more skin than usual, your skin could use it! Don’t forget the SPF!
Plums – This is such a quick easy snack and plums have health benefitting compounds such as dietary fiber, sorbitol and isatin which have been known to support the smooth functioning of the digestive system and thereby provide relief of constipation. It’s not the sexiest thing to say, but nobody wants to look bloated on the boat! They are also rich in antioxidants which play a role in anti-aging. And who doesn’t want a little drop from the fountain of youth?
Raspberries – While it’s important to eat antioxidants year round, it’s never been easier to get the nutrition than with raspberries. Just throw them in some non-fat yogurt and voila! They contain a significant source of vitamin C, manganese, fiber and copper. Raspberries are rich in phytonutrients that provide us with antioxidant and anti-inflammatory benefits, which helps you heal, look slimmer and is good for your skin!
Eggplants – Not only are eggplants delicious, but they are very filling and can be eaten a variety of ways! They contain vitamin C, folate, B vitamins and vitamin A. These vitamins support the body’s overall health, boost the immune system and improve resistance to various diseases. And with all of that summer travel, you have to stay as healthy as possible so as not to get sick!
*Yellow Squash – One of the easiest veggies to grill up or toss into a salad this summer! They are a great source of vitamin C, vitamin A, fiber, folate and copper. Yellow Squash also rich in potassium, a key electrolyte in the balancing of fluids, and manganese, a mineral that helps the body process fats, carbohydrates, and glucose. While we will try our best to eat healthily, it’s nice to know that this vegetable can help us process fats, carbs and glucose quickly!
Spinach – Whether you blend it or leave it as the base for your tropical salad, spinach, like other dark leafy greens, is important for skin and hair, bone health and provides protein, iron, vitamins and minerals. It’s one of our go-to foods where we know we can’t go wrong! So, as you are dipping in and out of fresh water, salt water and chlorine, know you are giving your hair the nutrients it needs to handle all of the changes this summer.
This information comes to us from our friends at Naam Yoga!
Here is my recipe for a Zucchini and Squash Bake from my upcoming cookbook, The Low-Oxalate Anti-Inflammatory Cookbook: 75 Gluten-Free, Nut-Free, Soy-Free, Yeast-Free, Low-Sugar Recipes to Help You Stress Less and Feel Better (click here for more or to order)
2 medium-sized zucchini, washed and sliced thin
2 yellow squash, washed and sliced thin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon basil (medium oxalate)
1 teaspoon salt, if needed
1 cup of mozzarella cheese
3 cups of homemade tomato sauce (oxalate levels may vary, medium to high)
1 teaspoon olive oil
salt and white pepper
Toss zucchini and squash with olive oil, garlic and onion powders, salt and pepper.
In 8 x 8 inch pan, coat bottom with sauce. Layer squash and zucchini, then sauce, then mozzarella cheese etc. Sprinkle with fresh basil and cover with foil.
Bake at 375* for 45 minutes, until vegetables are soft.
A can of conventional tomato sauce is high in oxalates so I prefer to make my own using fresh tomatoes which might the content of oxalates down a little. I limit my consumption of tomatoes, but I do love them and enjoy them on occasion.