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…
I cannot spell potatoes right today. I might just give up on that. These are one of my favorite vegetables. They are technically different than the tuber named “yam”; although, many US grocery stores will label them as both… you know… just in case… you are not sure what you’re thinking of…
As a houseplant they produce heart shaped leaves and are positively adorable… I have one that is just starting out. I will take more pictures as it starts to warm up and I can put it back on my porch where it was doing so well.
Unlike potatoes, you can eat sweet potatoes raw… I have dehydrated them as chips, but they’re just too chewy for me so I haven’t continued that process.
Sweet potatoes are incredibly good for you. They are high in fiber, beta carotene, Vitamin C, Vitamin B6, manganese and potassium.
While I wouldn’t hesitate to eat sweet potato fries, I am perfectly happy to throw one into the microwave and eat it mashed with butter and a little bit of sea salt.
How do you like your sweet potatoes?