100 Foods: Lettuce

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


Alright Parragon Books… this is pretty vague. I am going to pick up the book and see what you have to say about it. Now realize that this is the first time I have picked up the book since writing down the 100 foods. (Or not since it seems I have already packed it.) There are many different types of lettuce: Leaf Lettuce (sold in loose bunches), Romaine, Crisphead (AKA: Iceberg), Butterhead (Boston), Summer Crisp (Batavian or French), Stem and Oilseed.

Various types of lettuce can grow all over the world and each individual lettuce has its own mineral and vitamin makeup. I tend to stay away from Iceberg has it has little to no nutritional value. Usually Mr. Wonderful and I stock up on Romaine although if another type is on sale I will go with that instead (except for Iceberg… I never consider that viable).

Lettuce is great in salads, but you can also roll things into leafs that are more bendy. You can use the leafs to create smaller burritos and skip the calories from the tortilla shell.

There’s no real recipe here. Get creative and tell me what you did!



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