Health benefits of wild salmon:

• Research shows that eating salmon can lower your systolic and diastolic blood pressure by 4%. This may be because salmon contains amino acids that repair heart damage and prevent arteries from hardening.
• The omega-3s in salmon help your body fight chronic inflammation. They also enhance how tissues involved in obesity and metabolic syndrome function.
• In addition, there’s evidence to suggest that omega-3s can enhance cognitive function, especially among people with mild cognitive impairment. Omega-3s may also reduce memory loss, dementia, and neuron degeneration.
• Science shows that omega-3s may reduce symptoms of depression and anxiety by decreasing inflammation in the brain.
• The high omega-3 and fatty acid content of salmon has benefits for eye health. In particular, it may reduce vision loss, macular degeneration, and dry eyes.
• The DHA and EPA in salmon may help you get better sleep at night by improving your sleep schedule.

Kale

Kale may have gained popularity in recent years. But people have eaten this leafy green since the Roman times, and it’s been grown in China and Europe for many years. High in fibre and potassium, kale is an incredibly healthy food and a great addition to smoothies and salads.

Here are just some of the reasons why kale is good for you:

• Because it’s high in potassium, kale may lower your risk of heart disease.
• The antioxidant alpha-lipoic acid in kale can reduce damage caused by free radicals.
• Evidence indicates that kale may help patients with diabetes by reducing glucose levels, increasing sensitivity to insulin, limiting changes caused by oxidative stress, and reducing peripheral neuropathy and autonomic neuropathy.
• Kale contains chlorophyll, which may help the body avoid absorbing heterocyclic amines. Heterocyclic amines, which are associated with cancer, form when meat is grilled at high temperatures.
• High in water and fibre, kale keeps you regular and prevents constipation.
• Kale supports weight loss because it’s low in calories but also contains fibre and protein, which help you feel full.

Raw honey

Long before sugar came on the scene in the 16^th century, people used raw honey as both a natural sweetener and a medicine.

Here’s how you can benefit from eating raw honey:

• Raw honey is known as “the perfect running fuel” because it’s 80% natural sugars; 18% water; and 2% minerals, vitamins, pollen, and protein. Because of this nutritional profile, honey provides a quick source of energy that will help you kick-start your morning or get an edge during a workout.
• Honey can also help to prevent disease by boosting the immune system. The polyphenols in honey also lower your risk of developing heart disease and cancer.
• Eating raw honey can help you enjoy more restful sleep at night. It does this by refilling the liver’s glycogen supply so that your brain doesn’t think you need more energy and wake you up to get it. It also triggers the release of melatonin and tryptophan.
• Researchers have found that honey may help to treat burns and wounds. For example, in research published in the British Journal of Surgery, scientists found that applying honey topically improved wounds and leg ulcers.
• A study published in Pediatrics shows that giving children two teaspoons of honey half an hour before bed can relieve a nighttime cough.
• Honey may also help you overcome hangovers by helping your body break down alcohol.

Get an extra heart-health boost

Want to play it safe and lower your risk of heart disease even more? Adding Ceylon cinnamon to your diet can help. Try our convenient, easy-to-swallow Ceylon cinnamon capsules today.

Here’s what our customers have to say about them:

Get all the benefits of wild salmon, kale, and honey in our teriyaki salmon and avocado bowl. Here’s how to make it:

Ingredients

Teriyaki salmon marinade

• 2 fillets of wild salmon (500 grams)
• 1 tbsp toasted sesame seed oil
• ½ cup reduced-sodium soy sauce
• 6 tbsp mirin
• 6 tbsp water
• 3 tbsp raw honey
• 2 cloves fresh garlic, minced
• 2 tsp fresh ginger, minced
• 3 tsp arrowroot powder

Rice & veggies

• 1 cup brown rice, rinsed
• 1 cup shelled edamame
• 2 cups red cabbage, thinly sliced
• 1 cup broccoli florets, thinly sliced
• 2 cups baby kale, thinly sliced
• ½ cup carrots, grated
• 2 ripe avocados, halved, pitted, and thinly sliced into long strips
• ¼ bunch green onions, thinly sliced
• 1–2 tbsp tamari (to season)
• Sesame seeds (for garnish)

Citrus ginger dressing

• ¼ cup orange juice, freshly squeezed
• 1 tsp lime juice, freshly squeezed
• ¼ cup olive oil
• 1 tbsp raw honey
• ¼ cup rice vinegar
• 1 tbsp toasted sesame seed oil
• 1 tbsp ginger, freshly grated
• Salt to taste

Instructions

Teriyaki salmon marinade

1. In a saucepan, combine the mirin, soy sauce, 5 tbsp of water, raw honey, ginger, and garlic.
2. Use the remaining tablespoon of water to dilute the arrowroot powder. Set it aside. Bring the saucepan contents to a low boil. Once they’re boiling, reduce the heat to low and let simmer for 3–4 minutes.
3. Stir in the arrowroot powder slowly. Let the marinade thicken slightly by cooking it for 1–2 minutes. Turn the heat off.
4. Let the marinade cool to room temperature. Then use 2–3 tbsp of it to coat the salmon. Leave it on for 30 minutes. Store the remaining marinade in the refrigerator for up to a few weeks.
5. Once the salmon has finished marinating, bake it at 350 degrees F for 35–40 minutes or until it’s cooked.

Citrus ginger dressing

1. Using a food processor or blender, blend all ingredients except the oils until they’re smooth.
2. With the blender running, slowly add the oils until they’re thoroughly combined.
3. Taste the dressing and add salt as needed. If it’s sour, add an extra tablespoon of honey.
4. Use 2–3 tablespoons of dressing for each bowl. Store the remaining dressing in in the refrigerator for 1–2 weeks.

Teriyaki salmon and avocado bowl

1. Fill a large pot with water and bring it to a boil.
2. Once boiling, add the brown rice and continue boiling for 25 minutes.
3. Add the edamame and cook for an additional 3–4 more minutes before draining.
4. Place the rice and veggies back in the pot.
5. Add 1–2 tablespoons of tamari to season and stir to combine.
6. Divide the rice and veggies into 4 bowls.
7. When the salmon is cooked, add a fillet to each one. Drizzle each fillet with the dressing and garnish with green onion.
8. Divide the avocado between the bowls, sprinkle with sesame seeds, and enjoy!

Tips & Tricks:

1. Use half the ingredients to make a smaller batch of teriyaki sauce.
2. To get the perfect texture, rinse brown rice under cold water for 2–3 minutes before cooking it.
3. To boost the flavour of the salmon, marinate it overnight.