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  • L'Officiel India

    Vow to eat healthy

  • Penny Murphy

    The Greens Chlorophyll: Good Sources: watercress, leeks, arugula, parsley Benefits: Present in virtually every green plant food (even pistachios!), this may decrease the risk of liver cancer. Cooking Tip: Leeks are milder than onions; thinly sliced, they make a delicious addition to salads. Apigenin and Luteolin: Good Sources: celery, parsley Benefits: This pair's neuroprotective properties may fight diseases like Alzheimer's. Cooking Tip: Add parsley to salads. Sliced celery, plain yogurt, and lemon juice make a simple dip. Catechins: Good Source: green tea Benefits: Consumption of freshly brewed leaves may lower LDL (bad) cholesterol. Cooking Tip: Blend brewed green tea with frozen berries and honey for a smoothie. Isothiocyanates: Good Sources: Kale, brussels sprouts, broccoli Benefits: Found in cruciferous vegetables, these help purge the body of potential carcinogens. Cooking Tip: Raw foods offer the most potent supply. For a no-cook side, marinate thinly sliced brussels sprouts in olive oil and lemon juice and toss with sliced apple.

  • Yves Falcon

    food styling

Tags:
Food Style, Brussels Sprouts, Green Vegetables Nothings, Green Teas, Savory Recipes, Seasons Food, Green Vegetablesnoth, Eating Healthy, Weights Loss

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