The 11 Best Foods You're Probably Not Eating

Here they are - along with some suggestions about how to eat them. The crux of this article came from the Health section of the NY Times. Excellent information - I think. If you're the one who cooks for your family, it's up to you to make sure everyone is getting the nutrition they need from the meals you provide. Always be open to trying new and healthier foods. I like the idea of raw beets grated in salad (the color alone looks appetizing!) and think the Swiss chard looks interesting. Turmeric I've already tried - read my notes.

1. Beets: Think of beets as red spinach, they are a rich source of folate as well as natural red pigments that may be cancer fighters. How to eat: Fresh, raw, and grated to make a salad. Heating decreases the antioxidant power.
2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes. How to eat: As slaw or as a crunchy topping on burgers and sandwiches.
3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes. How to eat it: Chop and saute in olive oil. I think a little garlic would be good, too.
4. Cinnamon: May help control blood sugar and cholesterol. How to eat it: Sprinkle on coffee or oatmeal.
5. Pomegranate juice: Appears to lower blood pressure and is loaded with antioxidants. How to eat: Just drink it.
6. Dried plums: Okay, so they are really prunes, but they are packed with antioxidants. How to eat: Just pop 'em in your mouth and chew.
7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; a good-for-you mineral. How to eat: Roasted as a snack, or sprinkled on salad. I really love pumpkin seeds.
8. Sardines: Called, “Health food in a can,” sardines are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins. How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread. I know, I know - GROSS! Believe it or not, me and Randy like 'em. Abbey's another story...
9. Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties. How to eat: Mix in any vegetable dish. Not my favorite.
10. Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies. How to eat: Blended with yogurt or chocolate soy milk to make a smoothie! Yum.
11. Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories. How to eat: Mix with a little butter, cinnamon and nutmeg. Personally, I'd rather have sweet potatoes.

Here's a good quote to think of when contemplating Mickey D's for dinner:

"Tell me what you eat, and I will tell you what you are."

Jean-Anthelme Brillat-Sava, a celebrated French food critic from the 17th century.

I think I'd rather be a beet than a BigMac.