Get A Little Spicy.

Before fridges came along, spices were traditionally used to preserve food a little longer due to their anti-microbial properties. ⁠ These days it's a great way to pack some real flavour into your foods. Eating a nutrient dense, whole foods based diet doesn't mean it has to be bland!

There are hundreds, possibly even thousands of spices that can be used to add flavour to a meal and are a great replacement to using too much salt. ⁠ I love to use spices (and herbs) in my cooking to not only add flavour but sneak in some potential extra health benefits too. ⁠ ⁠ There are plenty of studies out there looking at the therapeutic benefits of spices, here are some of the ones that take centre stage in my cupboard:

Turmeric - the orange powerhouse with it's antioxidant. anti-inflammatory, antibacterial properties⁠ ⁠

Cumin - beneficial to the digestive system. Cumin + apricots in a tagine is a great combo!⁠

Cinnamon - antioxidant, antimicrobial and blood sugar balancing properties.

Ginger - anti-inflammatory and might just be your best friend when you do get pregnant as many studies look at its benefits when it comes to nausea and morning sickness. ⁠