January 12, 2009

12 Best Foods We Dont Eat (NYTimes)

  1. Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
    How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.

  2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
    How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.

  3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
    How to eat it: Chop and saute in olive oil.

  4. Cinnamon: May help control blood sugar and cholesterol.
    How to eat it: Sprinkle on coffee or oatmeal.

  5. Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants.
    How to eat: Just drink it.

  6. Dried plums: Okay, so they are really prunes, but they are packed with antioxidants.
    How to eat: Wrapped in prosciutto and baked.

  7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
    How to eat: Roasted as a snack, or sprinkled on salad.

  8. Sardines: Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
    How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.

  9. Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
    How to eat: Mix with scrambled eggs or in any vegetable dish.

  10. Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.
    How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.

  11. Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.
    How to eat: Mix with a little butter, cinnamon and nutmeg.

  12. Jacques's Beans: A blend of pinto beans, Mexican coarse bacon, tomato juice, cilantro, mustard powder (lots), soya sauce, turmeric, basil, cinnamon, oignons, chicken stock cooked in one large pressure cooker over low flame for 2 hours.
    How to eat: Call me. I made way too much of it as it grows when cooked. I froze 85% and can't eat it in a foreseable future; our pets don't care for it. Great for aerating body and immediate vicinity. I'll put more turmeric next time and make less of it.


3 comments:

Anonymous said...

Beans, beans, they're quite an art. The more you eat the more you....wish you hadn't :)

old enough to know said...

I'm all beaned out. they do grow when cooked. To changed or lighten the gassy taste in your 2 day old bean soup add a little vinaigre. don't mix cabbage and beans, you will explode.
mash 'em and add to polish sausage soup; they will be invisible and very tasty.

frenchie from quebec said...

there is fraud here, it is always the same bean recipient that is shown and there shoulb be 10 different ones supposed to be going to the freezer