Organic fresh fruits and vegetables should be eaten whenever possible, produce is best when individually selected, un-packaged, and locally grown. Before storing, clean and dry produce, wrap in a cotton towel or paper towel, and store in open plastic bags or containers, to prevent rot.
Healthy Eating Tips
- Eat organic foods whenever possible
- Avoid canned, processed, and microwave foods
- Eliminate or at least reduce animal products
- Avoid unnecessary packaging
- Clean and dry produce lives longer
- Eat raw fruits and vegetables daily
- Eat non-sulfured dried fruits and raw nuts for snacks
- Eat fruits and vegetables of all color ranges
- Shop at local farmers markets
- Plant a garden (if possible)
Whole Grains
Millet, oats, wheat germ, barley, wild rice, brown rice, buckwheat, oat bran, yellow cornmeal, and amaranth.
Fresh Vegetables
Broccoli, cauliflower, spinach, turnip greens, eggplant, potatoes, yams, corn, carrots, onions, all types of lettuce, celery, cabbage, artichokes, cucumbers, and asparagus
Beans and Legumes
lentils, black-eyed peas, navy beans, kidney beans, peas, black beans, garbanzo beans, soybeans, and pinto beans.
Fresh Fruits
Apricots, apples, oranges, plums, pears, grapefruits, grapes, raisins, prunes, avocado, blackberries, blackcurrant, cherry, Clementine, currents, dates, guava, tangerines, strawberries, rhubarb, raspberry, plums, pears, peach, pineapple, passion fruit, orange, olives (beware of salt levels), mango, and nectarines.
Note, it is best to eat only the fruits that are in season within the region we live in. For example, if we live in a cold climate and eat tropical fruits during the winter months the water contained in the not allow our body to hold and maintain heat to keep us warm.
Raw Nuts & Seeds
All nuts and seeds are complex carbohydrates; however, they have a greater nutritional value when eaten in their raw state. The oils in roasted nuts go rancid easily producing oxygen reducing free radicals in the bloodstream.
