Lentils are a great vegetarian source of iron and zinc, so load up! Both of these minerals are key for thick, strong hair. Cook a big batch—use as a side dish, and refrigerate some to use in your lunchtime salad. Cook them according to the package. While they’re cooking, gently sauté finely-diced onion in olive oil and then throw in minced garlic after you’ve had the onion sautéing for a few minutes. Season the onion and garlic with salt and pepper, and then add (optional) finely diced carrots and celery. After everything is soft, you can fold in the lentils. Taste again, and re-season with salt and pepper if needed.
Salad dressing is just as important as the leafy greens and veggies you’re tossing. According to a 2004 study published in the "American Journal of Clinical Nutrition," full-fat dressing (not the fat-free or low-fat versions from the bottle) or one made with heart-healthy avocado can help your body absorb as much as four times the lycopene and approximately two times the beta carotene absorbed by people who ate their vegetables plain or with low-fat dressing.
Why? Because vegetables contain lots of nutrients that are fat-soluble, meaning you must eat them with some fat in order for your body to properly absorb the nutrients. Your healthiest choice: Skip the sugar-loaded creamy pre-made dressings for a splash or two of olive oil and balsamic vinaigrette.
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