1. Eat ginger, pineapple, and garlic to heal your lungs. 2. Eat an apple, beetroot, and carrot to fix your skin. 3. Eat cucumber, lime, and celery to heal your kidneys. 4. Eat pomegranate, orange, and ginger to fix your blood. 5. Eat cucumber, green apple, and aloe vera to heal your intestines. 6. Eat avocado, nuts, and berries to heal your heart. 7. Eat blueberries, nuts, and turmeric to repair your brain. 8. Eat carrot, spinach, and sweet potatoes to heal the eyes. 9. Eat ginger, papaya, and yogurt, they heal your stomach. 10. Eat broccoli, garlic, and spinach to heal your pancreas. 11. Eat cabbage, turmeric, and lemon to heal your liver.

In my neighborhood in China, locals turned a construction site into a farmland. But the rumor is that construction is starting tomorrow and it's all going to be knocked down. With guidance from my Uncle He, I hope to plant some water spinach before it's too late.

For many of us, our feelings about food are intertwined with guilt and judgment — coming not just from the outside but also from ourselves. We may hear the voice I call the “obnoxious roommate living in our head” telling us that we’re bad or weak for making the choices we make, that we should be ashamed of ourselves. That’s why our approach at @Thrive Global is all about taking Microsteps, which really are too small to fail. For example, you might know that chronic inflammation is bad for our bodies. But you might not know it’s linked to mental health issues as well, including anxiety and depression. It’s also recognized as the underlying basis of a number of age-related diseases, including Alzheimer’s and other types of dementia. (Researchers sometimes call it “inflamm-aging.”) When we reduce inflammation, we set ourselves up for better mental health over time. And what we eat is a key factor. One Microstep is adding just one high-fiber food to your meal. Foods like spinach, collard greens, broccoli, cauliflower, brussels sprouts, avocados, flaxseeds, chia seeds and hemp seeds can help calm both our body’s and our brain’s inflammatory response. Tess Bredesen, our Director of Nutrition, breaks it all down for us.