Peppers are rich in vitamins and minerals.

Roasting a bell pepper seems to break all of the normal rules of cooking. You need to roast the pepper until it’s black and burnt, but once you peel away all the charred skin, a glorious treasure is revealed: sweet, soft and impeccably delicious. Red, orange and yellow peppers are best for this process..

Peppers Roasting on an Open Fire

First, remove the stem and innards of the pepper. Then, take your whole pepper and slice it into halves. You can then cook it directly over a flame or broiler with a pair of tongs. Be sure to turn it over ever so often so both sides are evenly cooked. When the skin chars evenly on all sides, turn off the heat and let it rest in a closed brown paper bag for a few minutes before rinsing it under cold water. The skin will easily slide off. Be careful though, as the pepper is Usually very hot. Too hot for bare hands, so use something to protect yourself when peeling the charred skin.

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Eat yogurt for better health.

I love eating yogurt with my kids in the morning, poured over fresh birch muesli or over oatmeal, tangy and sweet with glistening, ripe fruit. I even sneak it into lunch, pairing grilled chicken kebabs with delicious tzatziki, a cold, creamy blend of yogurt, spices, fresh garlic and cucumber. And all the while I’m purring like a cat knowing this 5,400 year old food product is not only rich in calcium, riboflavin, protein and B12, but that it’s also got some hidden benefits up its sleeve.

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Leafy green vegetables are ideal for losing weight.

Leafy green vegetables are low in calories and therefore ideal for weight management.  In addition, they are also useful in reducing cancer and heart disease because they are low fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium.

Leafy green vegetables are rich in phytochemicals, such as lutein, beta-cryptoxanthin, zeaxanthin, and beta-carotene. Studies have shown that a daily serving of green leafy vegetables lowers the risk of cardiovascular disease by 11%.   The frequent consumption of green salads is associated with a lower risk of mortality among Americans.

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