Romaine Lettuce
Often overlooked in favour of more exotic greens, romaine lettuce is an excellent source of vitamin A, vitamin K, folate and potassium.
How to eat: with its durability and crunch, romaine is great in salads and as a green “wrap” to replace bread.
Leeks
Leeks are an outstanding source of prebiotic dietary fibers such as cellulose, hemicelluloses, lignin and inulin. We hear a lot about the benefits of probiotics but prebiotics provide the basis for healthy gut bacteria. Leeks also have a high sulfur concentration. This rarely discussed mineral is powerfully connected to many metabolic processes including detoxification.
How to eat: roast leeks with other vegetables or add to a frittata.
Fresh Herbs
Herbs such as parsley, rosemary, cilantro, and basil have been linked to everything from boosting brainpower to preventing tumor formation. They also come packed with antioxidants, vitamins, minerals and fiber.
How to eat: freshly chopped herbs are great in salads, sprinkled over meats and fish for extra flavor and in smoothies.
Sweet Potatoes
Unsurpassed as a source of beta-carotene and rich in dietary fiber.
How to eat: enjoy baked sweet potatoes with butter or olive oil (the fat) will significantly increase your ability to absorb the vitamin A.
Grass-fed Butter
Contains high levels of vitamins such as E and K along with butyrate, a short chain fatty acids that promotes the integrity of our gut wall.
How to eat: melt over cooked vegetables.
