In this 5 part series we are exploring fruit and mindfulness. Check out our first article here. Today we explore plums: Plums also tend to be good sources of antioxidants. According to research conducted by Harvard University, the antioxidants found in this fruit helps in slowing down the progression of

In this 5 part series we are exploring fruit and mindfulness. Check out our first article here. Today we explore oranges: Oranges happen to be the most loved fruits among the citrus fruits as they form a huge powerhouse of nutrients. Previous studies have indicated that a single orange fruit

In this 5 part series we are exploring fruit and mindfulness. Check out our first article here. Today we explore Avocados: Another fruit that improves brain health is avocados, scientifically known as Persea Americana (Dreher 1833). Avocados have high amounts of monounsaturated fatty acids that play a vital role in

In this 5 part series we are exploring fruit and mindfulness. Check out our first article here. Today we explore apples. Apples are also known to have an impact on concentration and overall brain health. This is because the apple's skin has a lot of quercetin, an antioxidant that protects

Mindfulness is the mental state of being alert, focused and relaxed while paying attention to sensations, feelings and thoughts happening at the moment (Dhalaria et al., 1123). Mindfulness allows the brain to refocus on a particular moment without passing judgment or interpretation of what is happening. Studies have found several

Now that we’ve established why antioxidants are so great, the next question is: where do you get them? Our bodies produce some antioxidants on their own. However, this needs to be supplemented with antioxidants from foods. Below are a few tips to help you increase your antioxidant intake to

So, what are antioxidants? Why are they good for us anyway? Antioxidants slow down or prevent cell damage - to be more specific, they can prevent the cell damage that is caused by the buildup of free radicals. Free radicals are produced by the body’s cells as they process

What it is: I used to think allspice was a spice blend, but it’s actually a single spice. Allspice is the unripe, dried berries of the Pimenta diocia tree. It has a spicy, somewhat sweet flavor that has also been described as ‘warm’. Health benefits: * Reduces inflammation * Treats nausea

What it is: You’ve probably seen chili peppers before in your food - they come in many different shapes and sizes, and are usually either green or red. There are many derivatives of chilies that are used in foods, such as chili powder, chili flakes and chili pastes, to

What it is: Like ginger, turmeric also comes from the stem of a plant - in this case, the Curcuma longa. It is also used in both fresh and dried forms, though the dried form is easier to find in stores. Turmeric is known for its vibrant yellow color. It

What it is: Ginger comes from the stem of the plant Zingiber officinale. A lot of recipes make use of fresh ginger, but dried and ground ginger also make great additions to many recipes. Its taste is described as spicy and sharp. Health benefits: * Can reduce nausea and vomiting -

What it is: I know what you’re thinking - coriander isn’t a spice, it’s a herb! But hear me out; coriander seeds are used whole or in ground form as spices. Its taste has been described as earthy and sweet. Health benefits: * Can alleviate symptoms of Irritable

What it is: This spice comes from the inner bark of the tropical Cinnamomum Verum tree, which is usually just called by its much easier name cinnamon tree. Cinnamon is sold as rolled sticks or as fine powder. There are four types of cinnamon, including cassia cinnamon and ceylon cinnamon.

What it is: Cardamom is called the ‘queen of spices’. It has a very distinct appearance that is described as ‘trigonal pod husks with small black seeds’. These pods can be green or black, but the green ones are called ‘true’ cardamoms. The flavor of cardamom is complex (pretty unhelpful

Gastronomy is defined as the practice or art of eating, choosing, and cooking good food. Ultimately it is the study of food and culture. The word itself is derived from the Greek gastronomia, an alteration of the original gastrologie; gastro- meaning relating to the stomach and -logy, denoting a subject