This is the way we kick aging to the curb.
Mulberries come in shades of white, red and black, sometimes all three colors on the same fruit. Regardless, this tri-coloured weapon in the battle against aging has five major bullets in its barrel.
Bullet No. 1is stoked with resveratrol, an antioxidant thats also found in red wine. It helps prevent blood clots and hinders cancerous cells from invading your body.
Bullet No. 2is primed with mega doses of vitamin C,another powerful antioxidant. It will stave off infectious cold viruses, neutralize inflammation and search and destroy harmful free radicals.
Bullet No. 3banishes fine lines and wrinkles.It does so by stimulating the body to produce more collagen to plump up those laugh or frown lines. Plus, it calms and soothes irritated skin.
Bullet No. 4contains Zeaxanthin to keep vision sharp and youthful by barring harmful ultraviolet rays from entering the retina of the eye. With enough zeaxanthin in your diet, cataracts could be a thing of the past.
Bullet No. 5will destroy the spare tire around your waist. Its packed with B-complex vitamins and vitamin K to help break down carbohydrates, proteins and fats. Plus, its a measly 43 calories but a mighty 4 grams of protein per 100 grams. So pop a berry and cinch that waist.
Bullet No. 6will get you in the gut. Mulberries contain twenty per cent of your daily fibre needs. Lower cholesterol and regulate your systemall in about one-third of a cup.
Grow a mulberry tree in your yard, or buy them dried at yourlocal health food store.
Its not just for silkworms and birds any more.
Arugula, Fennel, and Mulberry Salad
Adapted from a recipe byJulie Morris.Serves 4-6 as a side salad
Ingredients
1 large fennel bulb, including fronds
1 carton of arugula leaves
cup chopped fresh parsley
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 Tbsp fennel seeds
tsp sea salt
tsp freshly cracked black pepper, or more to taste
2/3 cupdried mulberries
Method
1.Trim off the fennel root and fronds, leaving a 1-inch handle on top of the bulb. Reserve the fronds. Use a mandolin to carefully shave the fennel bulb into paper-thin slices, yielding around 6 cups. Fill a bowl with an ice bath, and place the fennel inside for about 10 minutes to crisp.
2.In a small bowl, whisk together the lemon juice, olive oil, fennel seeds, sea salt and black pepper.
3.When the fennel is crisp, remove the shavings from the ice bath and drain thoroughly. Gently pat dry with towels to remove any excess moisture, and place in a large bowl along with the arugula, parsley, and mulberries.
4.Reserve a few mulberries to top the salad.
5.Toss to combine, add the dressing, and gently toss by hand to distribute the ingredients evenly.
6.To serve, place in serving bowls, top with remaining mulberries and a few small sprigs of the reserved fennel fronds. Add additional black pepper if desired.
