1. Cook your carrots whole vs. cutting them up.  Cooked carrots have more nutritional value than fresh and cooking them whole boosts their nutritional value even further. I always roast carrots whole-try it, they’re delicious!
2. Eat more canned beans. Canned beans typically have more antioxidant power than fresh, frozen, or home-cooked dried beans. (Reduced sodium is best.)
3. “Flash-thaw” your frozen berries in the microwave. Frozen berries are super convenient and quickly thawing them in the microwave can more than double their antioxidant power vs. thawing them at room temperature.
4. Eat more cooked or canned berries. Cooking and canning berries, especially blueberries, amps up their already off-the-charts antioxidant power. Talk about a good excuse for more cobblers and berry crisps! 🙂

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