connective tissue

Have you heard of this anti-cancer, antioxidant, liver detoxifying mineral?

 Molybdenum is a trace mineral essential for a variety of important functions within the body.

What is it important for?

Anti- cancer properties

Antioxidant support

Liver detoxification

Helps to prevent tooth decay

Important for fertility

Required for the activity of some enzymes in the body

Connective tissue development ( ligaments, cartilage etc)

Breaking down fats

Regulation of iron within the body

Helps to prevent yeast and fungal infections

Needed to convert sulphite to sulphate

Did you know…...?

The molybdenum content in food is vastly dependent on the soil in which it grows and the water it receives for growth.

So how can we include it in our daily diet?

Vegetables and fruit; Cauliflower, green peas, spinach, garlic, tomatoes, celery, cucumber

Beans and pulses; lentils, split peas, black eye peas, lima beans, kidney beans

Seeds and nuts;  sesame seeds, walnuts, almonds

Wholegrains; oats, buckwheat, brown rice, rye, barley

An easy molybdenum rich recipe idea...............

Fragrant Cauliflower Rice
Blitz a whole cauliflower (stalk and leaves removed) in a blender until it resembles slightly larger than couscous sized pieces or alternatively grate the cauliflower by hand
Melt some coconut oil in a pan and throw in a finely chopped onion, a couple of cloves of crushed garlic, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, half a teaspoon of ginger powder and season with Himalayan salt and black pepper
Sauté this for a few minutes and keep stirring
Add the cauliflower along with 2 tablespoons or vegetable stock, water or bone broth, gently stir, cover with a lid and allow to steam for approximately 5 minutes
Combine with steamed peas or crushed almonds and serve.

My weekly ‘Nutrient Spotlight’ written for Fields to Fork Organics

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Unbelievable Onion!


As a member of the allium family, onions are characteristically rich in sulfur compounds. These give this family of vegetables their pungent smell and taste. Onions have diverse health benefits and are so easy to include in our daily cooking.

Research suggests that regular intake of onions can help reduce the risks of some forms of cancer, in combination with a diet rich in fruit and vegetables. It is also believed that that eating onion regularly supports the cardio vascular system. Onion is thought to have anti-clotting properties, which can prevent unwanted clumping together of blood platelets. Additionally, the sulphur compounds appear to help lower cholesterol and triglycerides, providing protection for the blood vessels and the heart.

The high sulphur content appears to support connective tissue in the body and onion is also believed to protect our bone density. This is especially helpful for post menopausal women.

A unique sulphur molecule found in onion may help to reduce unwanted inflammation. Additionally, the many antioxidants present in onions provide further anti-inflammatory properties.

It is believed that onions are both antibacterial and anti fungal. However the strength of this activity varies depending individual varieties of onions.

Furthermore, onions contain prebiotic, which is a special fibre used as fuel by our good gut bacteria. This helps the good bacteria to flourish, which in turn provides us with many health benefits.

Onion can be included in almost any cooked savoury dish. Alternatively, raw onion can be combined with tomato and mozzarella to make a super salad or with avocado, tomato and chilli to create a spicy guacamole dip. You may even want to throw together a tasty rich onion soup.

To avoid destroying many of onions health benefits, try sauteing in a small amount of broth or water for approximately 7 minutes and garnish with a drizzle of olive oil, ground black pepper and Himalayan salt. 

My weekly ‘Nutritional Nugget’ written for Fields to Fork Organics

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