Food is the number one natural medicine . Vegetables , fruits , certain carbohydrates and proteins provide specific health benefits , without some of the unpleasant side effects of the medicines that we give the doctor .

Just applying some simple changes , like adding pomegranate seeds to your morning meal , or adding a little garlic to your pasta sauce , you can immediately increase your immune system and the body's capacity to heal.Special meals can also save you trips to the doctor.

1. Red Cabbage
How simple are the salads ?The next time you ask for a plate light , fresh and everything that goes with it , be sure to add red cabbage salad with green .This is because red cabbage is full of antioxidants and has anti - inflammatory properties . Their color deep purple associated with high concentration of polyphenols and anthocyanins , which are plant compounds that promote heart health , cognitive function and brain health , but also help about cholesterol .

2. Red grapes
You may have heard that red wine and red grapes contain resveratrol , which is considered as one element that does wonders against aging. But there is more . It is noted that resveratrol influences to have healthy heart and helps reduce oxidative stress in vascular inflammation and preventing platelet aggregation .

3. Pumpkin
Not only is it perfect to be consumed , but some types carry away the flu and cold . Winter squash contains vitamin A, which is necessary for the proper functioning of vision , production of red blood cells , and to strengthen the immune system . Deficiencies in vitamin A are associated with the body's weakened immune system and more infectious diseases . The best way to enjoy winter squash is to cook with healthy fats , such as coconut oil or olive oil .

4. Brussels sprouts
Suffering from pain associated with an injury that may have suffered recently ? Brussels sprouts eat , to get vitamin K. Vitamin K is a fat solvable vitamin essential , necessary to get yourself in case of an injury to bone health and the prevention of calcification in arteries . Brussels Cabbage is delicious when baked in the oven , when the boil or when we can add to the salad .

5. Pomegranate seeds
Not only are they delicious and beautiful , but the seeds of the pomegranate are also an excellent source of antioxidants . Pomegranate seeds contain 2-3 times more antioxidants than green tea and red wine , which means that help keep cells clean .
6. Spring onions
You have scratchy throat or nose occupied ? Add some onion soup , the salad , the ginger tea or potato pancakes . Onions help the body remove toxins . They are antiviral and antibacterial .

7. Garlic
Garlic is another plant, having antiviral and antibacterial properties . In Chinese medicine it is used to remove toxins and to kill parasites and to reduce swelling in the body . Among other things has antibacterial , antifungal , antioxidant and antiviral .

8. Cucumber
In Chinese medicine , cucumber are known for extraordinary healing abilities . They remove toxins , purify the blood , strengthen the heart , intestines and do good for the lungs etc . They are good to eat if you have swelling in hands or feet , or if you have bladder infection .

9. Sunflower seeds
Like pomegranate seeds , sunflower seeds have multiple properties and can be added to your meal , oatmeal , salads or cookies etc . They have a lot of calcium and magnesium and are often described in Chinese medicine that have the ability to get rid of rashes . Sunflower seeds help lower blood pressure and may ease headaches and if you have dizziness . Eastern medicine is recommended eaten sunflower seeds , if a person is concerned by certain intestinal symptoms , such as dysentery or intestinal parasites

Ingredients

-1½ c. sifted cake flour
-1½ tsp. baking powder
-¼ tsp. salt
-½ c. unsalted butter
-1 c. sugar
-2 large eggs
-½ tsp. vanilla extract
-½ c. whole milk

Directions

1-Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.

2-Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.

3-Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.

4-Un-mold and cool completely.

Ingredients

-1¾ c. cake flour-2 tsp. baking powder
-1¼ c. milk
-1 c. unsalted butter
-4 large eggs
-2 c. granulated sugar
-½ tsp. salt
-5 tsp. vanilla extract
-6 oz. unsweetened chocolate
-6¾ c. confectioners' sugar
-1 tbsp. decorative sprinkles

Directions

1-Make the cake:
Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.

2-Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale -- about 5 minutes.

3-Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean -- 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.

4-Make the frosting:
Melt the remaining 1 cup butter and chocolate over a double boiler. Transfer to a large bowl, add the confectioners' sugar and beat using a mixer set on medium speed. Add the remaining 3 teaspoons vanilla and 1/4 cup plus 3 tablespoons milk and continue to beat until fluffy.

5-Assemble the cake:
Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 3 layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting over the layer. Repeat with remaining layers. Frost cake top and sides and decorate with sprinkles.

By countyliving

Ingredients

-50ml Boxer Gin
-3cm cucumber (diced)
-15ml Belvoir elderflower cordial
-5ml fresh lime juice
-Angostura Bitters (dash)
-150ml Fever Tree tonic water
-Garnish, 3-4 basil leaves (no stems)

Directions

Muddle the diced cucumber, the lime juice, the bitters and the elderflower cordial in a glass.
Add the basil leaves and press them gently to release the flavour - slapping the leaves between your two palms will also do the trick.
Add a scoop of ice to the glass, followed by the gin, and shake vigorously for 7-8 seconds.
Strain into a chilled highball glass filled to the brim with ice and top up with the tonic water.
Give the mixture a good stir and garnish with a couple of basil leaves and a slice of cucumber.

Ingredients

-50ml gin (we like Bombay Sapphire for this recipe)
-100ml lemon tonic water (try Fever-Tree)
-10ml orange blossom honey
-Ice
To Garnish :

-Straw
-Long orange peel twist

Directions

Drizzle the honey into the bottom of a tall glass and add the gin.

Stir to mix fully, then add plenty of cubed ice.

Top with the lemon tonic water and stir to combine.

Finish by spritzing the orange peel over the top and sides of the glass. Then, feed the peel into the glass around the ice creating a spiral effect.

Ingredients

-30 mint leaves
-1 shot stem ginger syrup
-1 750ml bottle of light rum
-1L ginger ale
-Juice and pulp of 8 limes

Directions

1-Bruise the mint leaves and put in to a large jug.

2-Mix in the syrup and the lime before adding the rum and ginger ale and serve.

Ingredients

-2 tsp vegetable oil
-1 onion, diced
-1 tbsp finely chopped fresh ginger
-1 tbsp vegan Thai red curry paste
-1 tsp salt
-660g /1 lb 7 oz sweet potatoes, diced
-400ml / 14 fl oz canned reduced-fat coconut milk
-1 litre / 1¾ pints vegan stock
-Juice of 1 lime
-30g / 1 oz finely chopped fresh coriander, to garnish

Ingredients

1-In a large, heavy-based saucepan, heat the oil over a medium–high heat. Add the onion and ginger and cook, stirring, for about 5 minutes or until soft.

2-Add the curry paste and salt and cook, stirring, for a further minute or so. Add the sweet potatoes, coconut milk and stock and bring to the boil. Reduce the heat to medium and simmer, uncovered, for about 20 minutes or until the sweet potatoes are soft.

3-Purée the soup, either in batches in a blender or food processor or using a hand-held blender. Return the soup to the heat and bring back up to a simmer. Just before serving, stir in the lime juice.

4-Serve hot, garnished with coriander.