When I was growing up, my mom insisted we eat lots of fresh and unprocessed foods every day—colorful salads, broccoli, kale, beans, and plenty of fruit. We had citrus trees in our yard and year-round access to minimally shipped produce in California. Yes, we were spoiled. And from a very young age, I knew that some foods—even some vegetables—were more nutritious than others ( red cabbage? yes; iceberg lettuce? pass). This was long before antioxidant became a household term or quinoa recipes proliferated in natural cookbooks.
Now such choices don’t seem so strange. As a reader of Delicious Living, you already know how much the fiber, vitamins, minerals, and other phytonutrients in most plant-foods affect health, including lowering risk for biggies like heart disease and diabetes; the bad news is that very few of us are getting enough. Experts like Joel Furhman, MD, are on a mission to change that. Furhman has read through thousands of studies in his pursuit to rank the very healthiest foods. Wish you had a cheat sheet? Look to our guide, The Nutrient-Dense Diet, that lists the top choices for vegetables, fruits, nuts and seeds, and grains. While some of them may seem obvious (yes, spinach is really good for you), some will come as a surprise. Then check out Satisfying Salads for recipes featuring top-scoring picks like black beans and kale.
And speaking of recipes featuring fresh seasonal produce, I encourage you to sign up for Delicious Living’s free weekly e-newsletters if you haven’t done so already. Each spotlights exclusive recipes and cooking tips that make eating for health easy. Sign up here.