It makes sense that we humans are hard-wired to enjoy fatty foods. Compared to proteins and carbohydrates, which both provide four calories per gram, fats provide nine calories per gram, making them more than twice as energy-dense.
In recent generations, Brussels sprouts seem to have lost their splendor as a culinary delight; more often evoking memories of the past, rather than notions of health and nutrition. However, these unappealing miniature cabbages are making a comeback among the health-conscious and for good reason!
If cauliflower wasn’t so ‘unflashy’ with its dull, white hue, it would be the redheaded stepchild of the edible plant world. More boldly colored vegetables and fruits proudly display their beneficial compounds: anthocyanins in blueberries, cranberries, and blackberries; carotenes in sweet potatoes and carrots; magnesium in dark, leafy greens; and resveratrol in dark grapes and red wine. But don’t be fooled by cauliflower’s unassuming appearance. The absence of color doesn’t mean there’s an absence of nutrients. This versatile vegetable shares many of the beneficial properties of its Brassica brethren, and it’s time to give it its due.
For centuries, wild blueberries have grown abundantly throughout the northern climates of North America -particularly in Maine, Atlantic Canada and Quebec. They can be spotted while trekking through the woods, where people can snatch them right off of bushes and pop them into their mouths. While enjoyed simply for their taste for many years, we now know that this succulent fruit also provides numerous documented health benefits. Since the 1970s, blueberries have become one of the most highly researched foods of the early 21st century, the darlings of scientists and crowned, by the media, as a “superfood.”