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Doable Challenge: Eat A Superfood Every Day

Terry weighs in with her own Superfood recommendation at #11. Visit epicurious.com for the full list and see what the other experts chose!

Singling out the newest superfoods—amazing sources of vitamins, minerals, and disease-fighting antioxidants—is a trend that’s here to stay. Blueberries, salmon, kale, and olive oil are superfood stalwarts of the mainstream modern diet, whereas hemp, flax seeds, açaí, and goji berries are comparatively recent obsessions—yet each has its devotees. Given that new superfood ingredients are being identified on an almost yearly basis, it can be easy to overlook some of the choices that are hiding in plain sight—including many foods that are inexpensive and easy to find. You may even be eating some of them already, without realizing how supercharged your meals are.

So, what superfoods deserve a place in your diet? To find out, we asked 11 experts on healthy eating—doctors, nurses, nutritionists, and healthy-lifestyle advocates—to share their superfood picks. And just to make things a little tougher, we told them not to choose any of the 16 foods already covered in Doable Challenge #3: Eat Power Foods for a Longer Life. Read on for their surprising superfood choices, plus recipes for each. This month’s Doable Challenge is simple: Just aim to eat at least one of these foods every day.
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Surprising Superfood #11: Zucchini

Recommended by: Terry Walters, author of Clean Food

“One of my favorite summer superfoods is zucchini, and not just because it was the very first thing I ever grew in my own garden,” notes Terry Walters, a holistic health counselor with a focus on plant-centric “clean eating,” an approach that eschews processed foods and focuses on seasonal and local produce. “Zucchini offers not only a rich source of dietary fiber that helps regulate cholesterol, but the antioxidant vitamin C, which is great for immune support and is an anti-inflammatory, as well as the heart-healthy essential mineral magnesium.” Zucchini is great for grilling, roasting, stuffing, and grating for baked goods—as well as sliced and eaten raw as in crudités and salads.

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