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…
Okay… I don’t eat these. I have never had them prepared any way that tastes even remotely pleasant to me. Fine… they are better than eggplant, but still… if it is not offered to me… it’s never going to make it on my plate.
They are supposed to contain the same anti-cancer properties as broccoli, but their high vitamin K content is bad for those on anti-coagulants.
What do they have in them? They have high levels of Thiamine, Vitamin B6, Folate, Vitamin C, Vitamin K, Iron, Manganese and Phosphorus.
Anyone know of any tasty ways to eat them? I’m always open to suggestions.