Good eats for the new year, or any time

Tara Parker Pope, one of my favorite health writers (used to be with the WSJ so I don’t see much of her anymore since she left because I don't like NYT) has an article on the 11 best foods you aren’t eating. But I'm ahead of her--I do eat them--except for turmeric. There was a terrific buy on pomegranate juice, so I bought a few bottles and found out why it was on sale. Tasted awful. I still have a jar, so I may have to try it again if Tara thinks it's good. As I recall it was ghastly sweet. And the pumpkin seeds are just a little bit too snacky--I try to avoid snacks. Especially salty. But if you must--be my guest. You know what the secret of my chocolate peanut butter pie is? I mix in some canned pumpkin--about 1/3 cup. No one will ever know--although now they will because I just told it. I much prefer fresh blueberries to frozen, but they are OK to keep in the freezer and just throw in to something else fruity. They are brain food, and we elders really need that, don’t we. The only thing on this list I haven’t tried is tumeric. Don't have clue what to do with that one. Tara writes:

1. Beets: Think of beets as red spinach, Dr. Bowden said, because 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.
   [No thanks, I'll cook mine--and I always buy them fresh with the leaves--they are fabulous, too.]
   
2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
   How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.
   [Again, I chop and lightly saute with some onion and peppers--I think putting cold things in a hungry tummy just doesn't kill the hunger pangs.]
   
3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
   How to eat it: Chop and saute in olive oil.
   [Yes, I eat this, but actually prefer turnip greens or maybe collard greens. Wash carefully! Cooking liberates the carotenoids, so I always lightly grill with some onion. Huge bowl cooks down to tiny serving.]
   
4. Cinnamon: May help control blood sugar and cholesterol.
   How to eat it: Sprinkle on coffee or oatmeal.
   [A big maybe--don't count on it. Use it because it tastes good--with a little honey makes a great glaze to keep chicken or fish moist while baking.]
   
5. Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants.
   How to eat: Just drink it.
   [I don't care for it--prefer to get antioxidants in citrus, like orange juice with pulp.]
   
6. Dried plums: Okay, so they are really prunes, but they are packed with antioxidants.
   How to eat: Wrapped in prosciutto and baked.
   [Just reach in the box or bag!]
   
7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
   How to eat: Roasted as a snack, or sprinkled on salad.
   [All nuts and seeds are good for you, but I eat walnuts every day--about 1/2 cup. Love walnuts--fiber, protein, omega-3 fatty acids, and the highest antioxidant activity. Whatever that does.]
   
8. Sardines: Dr. Bowden calls them “health food in a can.” They 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'll pass. Too slimy and yucky and don't they have eyes? I'll just buy some canned mackerel--cheaper and it's off the charts for lots of nutrients.]
   
9. Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
   How to eat: Mix with scrambled eggs or in any vegetable dish.
   [Clueless in Columbus.]
   
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 and sprinkled with crushed almonds.
    [Good for your brain--skip the yogurt and all the extra calories and just mix with some cereal.]
    
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.
    [Put it in peanut butter pie--no one will ever know.]

Speaking of things that are good for you, last night I had a treat that couldn't possibly pass that test. At book club we had "tablet," a Scottish sweet made with condensed milk, sugar, and butter. There were no redeeming qualities except taste. Oh so yummy.