Healthy Food
Healthy foods are those that provide us with vitamins, minerals, antioxidants, fiber, protein, and other nutrients that help our bodies function properly. These foods should make up the majority of what we eat. Here are some examples of healthy foods:
• Apples
Apples are a great fruit for growing cannabis. They are rich in vitamin C and fiber, and they have high water content. Apples are also a good source of pectin, which helps bind together the cells of the apple and makes them easier to digest. Apples are a great source of potassium, which is important for the health of the cannabis plant. Apples are also high in antioxidants, which help protect the body from free radicals. Free radicals are molecules that cause damage to the body's cells.
1. Apple Juice
Apple juice is a great way to get some extra vitamins and nutrients into your cannabis plants. You can use freshly squeezed apple juice, or you can make your own apple juice using apples and water. To make apple juice, simply cut up your apples and put them in a blender with enough water to cover the apples. Blend until smooth and strain out any pulp left over. Add honey if desired.
2. Applesauce
Applesauce is similar to apple juice, except instead of adding water, you add sugar. If you want to make your own applesauce, just peel and core your apples, then place them in a pot with enough water to cover them. Bring the mixture to a boil, reduce heat, and simmer for about 20 minutes. Strain out the pulp and stir in honey if desired.
• Avocados
1. Avocado Nutrition Facts
The avocado is a fruit that belongs to the berry family. It is native to Mexico and Central America. There are two types of avocados: the Hass avocado and the Fuerte avocado. The Hass avocado is the most commonly grown type. The Hass avocado is a rich source of vitamins A, C, E, K, B-complex, folate, fiber, protein, iron, zinc, copper, manganese, and omega-3 fatty acids. The Hass avocado contains about 150 calories per cup. The Hass avocado is high in fat content, containing 20 grams per half. The Hass avocado is low in cholesterol and sodium, making it a great food choice.
2. Avocado Benefits
Avocados have many nutritional benefits. They help lower blood pressure and reduce inflammation in the body. Avocados are high in monounsaturated fats, which help lower bad cholesterol levels. Monounsaturated fats are also good for heart health. Avocados are also high in vitamin C, which helps boost immunity. Vitamin C is also known to help prevent cancer. Avocados are packed with antioxidants, including lutein and zeaxanthin, which protect eyesight. Avocados are a good source of fiber, helping keep digestion regular. Fiber is also helpful for weight loss. Avocados are low in saturated fat and sodium, making them a healthier alternative to butter and cheese. Avocados are loaded with potassium, which helps regulate blood pressure. Avocados are very versatile; they can be eaten raw, cooked, or even frozen.
3. Avocado Recipes
There are many ways to enjoy avocados. You can make guacamole, and use them in salads, sandwiches, wraps, and burgers. You can add them to smoothies, oatmeal, and pasta dishes. If you want to try something different, you can bake them, fry them, or grill them. Here are some recipes for you to try:
4. Salad Dressing
Directions: Mix together all the ingredients except the cheese in a blender or food processor. Pour into a jar and cover tightly. Shake before serving. Use it as salad dressing or dip.
5. Fried Avocados
Ingredients:
- 2 avocados
- 1/4 cup of flour
- Salt & pepper
Directions:
Cut avocados in half lengthwise and remove the pit. Scoop out avocado flesh and place in a bowl. Add salt and pepper to taste. Mix together flour and water until smooth batter forms. Dip each avocado half into the batter and fry in hot oil until golden brown. Serve immediately.
• Bananas
The banana is a fruit that grows on a tropical tree native to South America. Bananas are rich in vitamin B6, fiber, and potassium. These three nutrients are essential for the proper functioning of the body. Vitamin B6 helps the body produce serotonin, dopamine, norepinephrine, epinephrine, and melatonin. Fiber aids in digestion and helps keep the digestive system clean. Potassium is a mineral that is necessary for muscle contraction and nerve function.
Beans (black, pinto, kidney)
• Berries
1. Blueberries
Blueberries are native to North America and have been cultivated since the early 1900s. They are known for their high antioxidant content and low sugar levels. Blueberries are rich in vitamin C, fiber, manganese, copper, folate, and antioxidants.
2. Blackberries
Blackberries are native to North American forests and were first domesticated in Europe. They are known for being sweet and juicy berries that are packed full of vitamins A, B, C, E, K, iron, and zinc.
3. Strawberries
Strawberries are native to Southwestern Asia and were first cultivated in China around 2200 BC. Strawberries are known for their delicious flavor and high nutritional value. Strawberries are rich in vitamin A, vitamin C, vitamin K, and fiber.
4. Raspberries
Raspberries are native to Western North America and were first cultivated in Europe. They are often referred to as red-colored strawberries due to their similar appearance. Raspberries are known for their tart taste and high nutritional value. Raspberries are rich in vitamin B, vitamin C, vitamin D, vitamin K, and dietary fiber.
5. Cherries
Cherries are native to Eastern Asia and were first cultivated around 2000 BC. Cherries are known for their sweet taste and high nutritional value, especially vitamin C. Cherries are rich in vitamin A and vitamin C.
6. Gooseberries
Gooseberries are native to Northern Europe and were first cultivated in ancient Egypt. They are known for having a sour taste and high nutritional value; they are rich in vitamin C and vitamin K.
7. Plums
Plums are native to Central Asia and were first cultivated over 4000 years ago. They are known for producing fruit that is dark purple in color and has a sweet taste. Plums are rich in vitamin A.
• Broccoli
Broccoli is a member of the cabbage family and is a cruciferous veggie. Cruciferous vegetables have been shown to possess many health benefits. These veggies are high in fiber, vitamin C, folate, and antioxidants. Broccoli contains sulforaphane, a phytochemical that helps detoxify carcinogens in our bodies. Sulforaphane is believed to help prevent cancer and improve immune function.
• Cabbage
Cabbage is a member of the Brassica family. These vegetables have been cultivated since ancient times. There are many varieties of cabbage, including red cabbage, green cabbage, savoy cabbage, and white cabbage. Cabbages are often eaten raw in salads, cooked as sauerkraut, or pickled.
• Carrots
1. Carrots are a root vegetable that is native to Asia. They have been cultivated since ancient times and were introduced to Europe around 1000 BC. Today they are grown worldwide and are commonly eaten raw or cooked.
2. Nutrition
The nutritional value of carrots is high. They are rich in vitamins A, C, K, and B-complex vitamins, fiber, iron, manganese, folate, copper, phosphorous, zinc, and dietary fiber. They also provide a good amount of protein, carbohydrates, and fat.
3. Health Benefits
Carrots are known to help prevent cancer, heart disease, diabetes, and obesity. They are also great for eye health and digestion.
• Celery
1. Celery is a member of the Apiaceae family, which includes carrots, parsnips, fennel, and celery. It is native to Europe and Asia, where it was cultivated since ancient times. In North America, celery was introduced around 1650. Today, celery is grown worldwide and is considered a staple food crop.
2. Celery contains many vitamins and minerals, including vitamin C, thiamin, riboflavin, niacin, folate, iron, manganese, copper, zinc, and dietary fiber. It is also high in antioxidants, particularly phenolic compounds, which have been shown to reduce inflammation and may help prevent cancer.
3. Celery is rich in flavonoids, which are natural chemicals that protect cells from damage caused by free radicals. Flavonoids also act as anti-inflammatory agents and may help lower blood pressure.
4. Celery is a good source of potassium, which helps maintain fluid balance in the body and supports muscle contraction. It also provides a number of B vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), and folic acid (B9). These B vitamins play important roles in maintaining normal nerve function, supporting red blood cell formation, and promoting healthy skin, hair, and nails.
5. Celery is a great source of dietary fiber, which promotes regular bowel movements and reduces cholesterol levels. It also contains lignans, which are phytoestrogens that may help prevent certain types of cancers. Lignans are also believed to improve bone density and may help prevent osteoporosis.
6. Celery is low in calories and fat, making it a perfect side dish or snack. A cup of cooked celery contains only about 30 calories and less than 1 gram of fat.
7. Celery is a versatile ingredient that can be added to soups, salads, sandwiches, pasta dishes, stir-fries, stews, and casseroles. It can even be eaten raw if cut into thin strips.
• Chives
Chives are a perennial herb native to Europe, Asia, North America, and Northern Africa. Chives have been cultivated since ancient times and were first mentioned in Chinese literature dating back to 2700 BC. In the Middle Ages, chives were known as “clavichord” and were used as a culinary herb. Today, chives are still widely used in cooking and are often added to salads, soups, sauces, stews, dips, dressings, and garnishes.
• Collard greens
Collard greens are a member of the cabbage family and have been around since ancient times. They were first cultivated in Africa and Asia before spreading throughout Europe and North America. Today they are grown worldwide and are commonly eaten in many different cultures. They are known for their high vitamin content and are often referred to as “poor man’s kale” due to their versatility.
2. Nutrition
Collards are a great source of vitamins A, C, K, B-complex, folate, iron, and fiber. They are also rich in antioxidants and phytochemicals. Collards are a good source of protein and contain about 10% of your daily recommended intake of Vitamin C. One cup of cooked collards contains about 100 calories and provides over 50 percent of your daily requirement of Vitamin A.
3. Health Benefits
Collards are packed full of nutrition and are a great addition to any diet. They help prevent heart disease, cancer, diabetes, and obesity. Collards are also a great source of fiber, which helps lower cholesterol levels. Collards are also high in antioxidants, which fight free radicals and protect cells from damage.
• Corn
The corn plant is a member of the grass family (Poaceae) and is native to North America. It is a monoecious annual herbaceous flowering plant. Corn is widely cultivated as a food crop and livestock feed throughout the world. It is one of the earliest domesticated crops.
1. Protein
Protein is an indispensable part of our diet. It is the building block of muscle and organs, hormones, enzymes, antibodies, and blood cells. It is also the primary ingredient of hair, nails, skin, bones, teeth, ligaments, tendons, and muscles.
2. Carbohydrates
Carbohydrates are the body’s preferred fuel source. They provide us with energy and are necessary for maintaining a healthy weight. In addition, they help regulate our moods and alertness levels.
3. Fatty Acids
Fatty acids are the building blocks of fats and oils. They are the main components of cellular membranes and serve many different purposes.
4. Folate
Folate is a B vitamin that helps produce red blood cells and maintain a healthy nervous system. It is also involved in DNA synthesis and repair.
5. Fiber
Fiber is a type of carbohydrate that cannot be digested by humans. It is present in whole grains, fruits, vegetables, nuts, seeds, legumes, and beans.
6. Iron
Iron is a mineral that is critical to human health. It is an essential component of hemoglobin in red blood cells. Hemoglobin carries oxygen around the body and delivers it to various parts of the body. Without iron, the body would not have enough hemoglobin to carry oxygen effectively.
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