Garlic
The benefits: Anti-everything: anticancer, antibacterial, antifungal, anti-inflammatory The best ways to eat it: If raw Fresh Garlic is a bit too pungent for you, roast some to bring out its sweetness. Add sea salt and olive oil to your roasted garlic, then spread on toast for some delicious Peeled Garlic jam. If your taste buds prefer a punch of flavor, chop a few fresh cloves and add them to your salad dressing; now, when your breath smells like someone let an animal die inside you, you will know that you are protecting your body from every disease ever.
Ginger
The benefits: Anti-inflammatory; anticarcinogen; digestive aid The best ways to eat Fresh Ginger: Forget the sugar-loaded ginger ale and gingerbread cookies. Choose the real deal. Kick up the flavor of sauces by adding some sliced ginger or blending some into your favorite marinade. Add a few knobs into your smoothie for a spicy boost that will keep your stomach feeling sane for the whole day.
Chestnuts, low in fat and high in vitamin C, are more similar to fruits than true nuts. They have a spiny husk and a dark brown shell, both of which must be removed before eating. Chestnuts have been a food source for thousands of years. They can be eaten raw, roasted, ground into flour, or mixed into pastries. They grow on trees in the genus Castanea, and many species in this group can live for an impressive 500 years or more.
There are four main species of chestnut trees: the Chinese chestnut, the Japanese chestnut, the European chestnut, and the American chestnut. The trees are native to many places around the world, but once had a much smaller growing area before people began to transplant them.
The American chestnut tree was once common across the eastern United States, but it was nearly wiped out by a fungal infestation in the early 1900s. The European chestnut, Castanea sativa, is the most common and provides the majority of chestnuts sold in grocery stores today.
