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…
Oysters are a bivalve that lives in brackish water. They can either be eaten cooked or raw. Oysters are filter feeders that are capable of filtering over a gallon of water an hour.
Oysters are filled with zinc, iron, calcium, selenium, Vitamin A and B12; although, they are low in calories.
Unless at an oyster roast, I usually only consume oysters in soup. There are too many ways (in my opinion) that containment and cooking could end badly.
How do you like your oysters?