Dear One~

A rose is a rose is a rose. Unless it's a stinky rose. Then it's very good for your health!

In case you're wondering what I'm talking about, it's garlic. People have used it for centuries to stay healthy, and for good reason.

Garlic and its pungent cousins, the other members of the allium family -- onions, chives, leeks, scallions, and shallots -- are some of the healthiest superfoods you can eat. You should be eating as many as you can every day!

Alliums contain many health-boosting nutrients, including antioxidants, polyphenols, fiber, vitamins, minerals, flavonoids, and much more.

If you want to supercharge your immune system, allium veggies are a huge help. Of course, they go hand in hand with my Micronized Purple Rice, which helps healthful nutrients to be absorbed better.

Just like the cruciferous veggies I talked about last week, the sulfur-containing compounds in alliums are the main reason these powerful plants are so good for us. They are also what gives them their characteristic flavor and aroma.

Use as many organic allium varieties as you can find: yellow/white/red onions, or different types of garlic (such as Russian red, for instance, which has a strong flavor with a sweet aftertaste).

If you're a gardener, so much the better! There are all kinds of alliums to grow. Experiment with them until you find your favorites.

One thing people often wonder about is whether alliums are better cooked or raw. The answer to that is that they are better raw, or very lightly cooked. There are still health benefits if you cook them, but to get the most benefit out of the sulfur compounds, they should be raw or lightly cooked.

And today on the blog, I'm giving you 5 delicious ways to incorporate raw or nearly raw alliums into your diet.

To read the blog, CLICK HERE or on the picture below.