Good for You Foods
For many years my husband has been interested in healthy living. I remember when we used to subscribe to Prevention Magazine 30 years ago. I came home tonight to find the reprint of a NYT article from June with a little yellow sticky on it “Check this out!”The article entitled “The 11 Best Foods You Aren’t Eating” is nutritionist and author Jonny Bowden’s list of some favorite foods that are easy to find but don’t always find their way into our shopping carts. Here is his list:
1. Beets
2. Cabbage
3. Swiss chard
4. Cinnamon
5. Pomegranate juice
6. Dried plums
7. Pumpkin seeds
8. Sardines
9. Turmeric
10. Frozen blueberries
11. Canned pumpkin
As of recently, beets, cabbage, Swiss chard, and blueberries are staples in our diets. I use cinnamon and turmeric occasionally. I love pomegranate juice and sardines, but don’t have any on hand. I haven’t given much thought to dried plums (prunes), pumpkin seeds, or canned pumpkin.
How many of these 11 foods for good health do you eat on a regular basis?
posted by Barbara at 7:59 AM
16 Comments:
It's probably easier to say what I don't use on a regular basis - pomegranate juice, dried plums and sardines. Though, I used to love sardines. And dried plums.
I'm working on the swiss chard.
Everything else is in pretty heavy rotation, depending on the season.
Kristin -- You are my role model for healthy eating! I will make you some Swiss chard that will hook you for good.
I do pretty good with eating beets, cabbage and swiss chard regularly and using turmeric as I'm fond of making indian food. I love prunes, pumpkin seeds and sardines but am out of the habit of eating them regularly.
thanks for this healthy and helpful nutritional advice!
I am proud to say I bought a big cabbage at the farmer's market over the weekend. And I eat beets in my company cafeteria all the time.
It cracks me up that marketers have decided it's unacceptable to say "prune" anymore.
I'm a cinnamon junkie, and I love prunes, although to be honest, they give me terrible gas. Too much info? Sorry.
Swiss chard has always been a tough one for me. I'm still looking for the recipe that will actually make me look forward to eating it.
All in all, I try to eat whatever produce is in season, and that helps mix things up throughout the year. Great list, though. I'll have to tack this one up on the fridge...
Mouse -- There's something wonderful about most of the Indian spices. One of my favorite aromas in my kitchen is homemade garam masala roasting in the oven or sizzling in the bottom of a pan. I must make Indian food!
Steve -- I too looked at "dried plums" and said, "Don't I know them as prunes?" I guess prunes has been relegated to a list of bathroom words.
I'm sure being a (mostly) vegetarian you do a better job than most at eating a variety of vegetables, including many of these.
I too am hooked on cabbage these days. Yesterday I cooked up a pot of cabbage and Brussel sprouts. I caught my husband eating it for breakfast in his new plan to eat more leaves than seeds!
Mo -- I have a yummy recipe for Swiss chard which I will post. It sounds like Kristin needs a little convincing on the Swiss chard front also.
One of the lessons I took away from The Omnivore's Dilemma was the notion of letting my menus follow the seasons and not insisting on having the same vegetables year around, thereby requiring them to come from far away during much of the year.
I do the blueberries as often as possible, like swiss chard and cabbage and love vegetarian Indian food containing turmeric. As for prunes, well, the PR people need to do a better job of presenting their good qualities! Pomergranate juice is a sometime thing. I also take a high quality fish oil and other supplements.
E -- Sounds like you are eating healthy food. You can probably get a lot of good fresh produce year around where you live.
NEWS FLASH! My husband bought sardines, pomegranate juice, and pumpkin seeds today at the grocery store. I'm not sure I had ever eaten a pumpkin seed before. They have a wonderful nutty taste. It seems like they might be good in salads.
What is Swiss chard?? Can I have that recipe, too?
In my vegetable garden I STILL have some strawberries (new busy kind), and I find a few leftover potatoes, also carrots and leek, my onions are in a basket on the terrace, tomatoes are eaten, what else? Oh yes, red cabbage! The celery didn`t turn out well, only roots but no round thing. But not bad, hey? All without any poison, only horse manure!
I eat these regularly:
1. Beets
3. Swiss chard
4. Cinnamon
5. Pomegranate juice
7. Pumpkin seeds
9. Turmeric
11. Canned pumpkin
I wonder if fresh pomegranates and baked pumpkin count? It just turned pomegranate season here and we always have a few on the kitchen counter, when Dr. R. starts eating one, I always get a few.
I just baked a pumpkin last weekend, saved the seeds and will roast this week. I love pumpkin things... made a sort of "pumpkin butter" with splenda to sweeten for desert this week.
Angela -- Swiss chard is a wonderful leafy green vegetable. Google it to get a picture. I'm sure you have it in Germany. I promise to post the recipe tomorrow.
Kelly -- You get the prize! Tell me how you roast the pumpkin seeds.
sardines and turmeric didn't make my list (you all can have my share of both) but I eat the rest of the items every week or two. I had a wonderful crop of swiss chard (the rainbow variety) this summer as well as beets, love dried plums on oatmeal, put cinnamon in and on all sorts of things including pumpkin custard, and love the POM brand of pomegranate juice. Raising my glass to your health!
Pauline -- You now get the prize because you not only eat these good-for-you things, but you also grow them! I would love to try your Swiss chard right out of the garden. Mine is cooking as we speak. I'll be curious to find out how you prepare it.
I eat or drink all of the blue and purple foods on the list fairly often.
For a sweetener that won't add calories or spike the blood sugar, try STEVIA. Available in health food stores. A little goes a long way.
Cyndy -- I count 4. What is it about blue and purple that attracts you?! :)
E -- I tend not to use artificial anything, although Stevia is probably perfectly safe. Instead I prefer to get most of my sugar from fresh fruit and put an occasional half teaspoon of the real thing in my tea.
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