The 52 New Foods Challenge Food of the Week: Leeks
I’ve used leeks before in Potato Leek Soup (YUM!!) and instead of onions in a recipe, but I’ve never cooked them on their own before. Jennifer Tyler Lee has a recipe for “roasted leeks” and I made them and they were delish! I did use bacon grease instead of EVOO, which might have helped with the YUM factor.
Good source of manganese, and vitamins k and c.
Leeks lose most of their nutritional value within a few days, so they should be cooked as soon as possible
The greenest part of the leek is often discarded, even though it has the most health benefits – save the tops to put in your home made broth!
Leeks are a member of the allium (lily) family and are related to garlic & onions
Alliums are known to have a cholesterol reducing effect
They have a milder and sweeter flavor than onions
Known for their ability to help fight off cold and flu viruses
The 52 New Foods Challenge Food of the Week: Edamame
This was this past week’s new food. While I’m not a big fan of soy products, organic and non-gmo edamame is okay by me if you can tolerate it well. Also fermented soy products (miso and tempeh) are okay as well, but all others, including tofu, soymilk, etc. are on my avoid list.
Good source of folate, manganese, thiamine, riboflavin, copper, selenium, calcium, potassium, zinc, iron, and vitamin K.
Complete source of plant protein (contains all of the essential amino acids).
Contains isoflavones – antioxidants that reduce the risk of heart disease, cancer, osteoporosis, and diabetes.
A good source of fiber and protein.
Most soy products sold in America are loaded with pesticides and have been genetically modified. Always choose organic and Non-GMO
It scores 48/1000 on the ANDI scale (a rating of nutrients per calorie)
The 52 New Foods Challenge Food of the Week: Romanesco
I LOVE roasted crucifers, and this oneis no exception. Jennifer Tyler Lee also recommends sautéing it with EVOO (I would use butter) and lemon and parmesan. Sounds yummy too!! I recently made “cauli rice” using romanesco and it was delicious! 🙂
Member of the cruciferous family- related to cauliflower
Contains four times more glucosinolates than white cauliflower
Cauliflowers have a lower respiration rate than broccoli and therefore can be stored for up to a week in the fridge without compromising the nutritional value.
Was developed from wild cabbage
Cancer fighting vegetable
Good source of B Vitamins, vitamin K, & C, potassium, phosphorous, boron, and fiber
On the ANDI scale it scores 295/1000 (a rating of nutrients per calorie)
This week’s food is LAVENDER! While I really do love lavender (Just ask my husband, Jim) I don’t eat it very often. Jennifer Tyler Lee suggests making lavender infused drinks – which sound absolutely divine! I have become quite famous on our Annual Cookie Bake Off for making lavender shortbread, which is quite spectacular. Have you tried cooking with lavender?
Lavender is very relaxing – it can help with sleep and it can relieve headaches
Lavender oil can be used to treat burns, heal rashes, and as a natural insect repellant
It is anti-bacterial
Bees love lavender! This is great because we need more honeybees (they are an at-risk species).
From The 52 New Food Challenge by Jennifer Tyler Lee
This week’s food is WATERMELON! I LOVE watermelon – this is quite exciting! Jennifer Tyler Lee suggests making watermelon ice pops, watermelon smoothies, or [GET THIS] watermelon gazpacho – that sounds very exciting!! I love unique foods and unique food pairings and combinations. Some of my other favorite watermelon recipes include watermelon caprese salad, watermelon feta appetizers, and pickled watermelon rinds! What unique recipes have you tried with watermelon?
Watermelon is rich in lycopene – 40 percent more lycopene per ounce than ripe tomatoes and small watermelons have more lycopene than large watermelon
It also contains other antioxidants including beta-carotene, beta-cryptoxanthin, and phenols
To choose the ripest melon: look for a melon that is beginning to lose the gloss and the “ground spot” should be yellow, not green or white
Antioxidant values continue increasing after the fruit has been picked – as long as they’ve stayed out of the fridge
It is in the Cucurbitaceae family and is closely related to squash, cantaloupe, and pumpkin
They are a good source of vitamins A, C, B5, and B6, biotin, thiamine, magnesium, potassium, and copper
High in fiber
Hydrating due to its high water content and is a diuretic
Lycopene has been shown to be protective against colon cancer and people with the highest levels of lycopene in their blood had a lower risk of stroke
Welp, I’ve fallen off the wagon. The “post a new food each week” wagon. But this week I’m getting back on the wagon. Rather than trying to play catch up for about 2-3 months worth of foods, I’m just going to start with the current food of the week: PEACHES!!
Jennifer Tyler Lee suggests that you grill peaches (I’ve done this: YUM!), make peach ice cream, or try making fruit leather. Recently I made some paleo turkey meatballs with Thai chili and peach jam. Jim said, “the peaches are what make this dish!”.
A little background: I started this challenge to encourage myself, a notoriously picky eater, to try and to LIKE more foods. This is my first post on the blog, but I’ve been posting these since December 2014 on my Facebook page and my Instagram page. I was a very picky eater as a kid, and although, I’m much less picky now, there are still more vegetables that I would like to ENJOY eating. From personal experience, I’ve found that the more often that I am exposed to a vegetable, the more I like it. This has been my experience with Kale, Beets, Tomatoes, and Cilantro.
Peaches and nectarines are identical except for one gene – the “fuzziness” gene (it also happens to affect a couple of other minor traits)
Nectarines can spontaneously appear on peach trees and vice versa (WOW!)
Stone fruits, including peaches, are picked when unripe and continue ripening after being picked but if not kept in ideal conditions, they become mealy, brown, leathery, or dry. This is what causes most conventional grocery store peaches to leave people feeling disappointed. (read: buy your peaches at the farmers’ market)
White-fleshed peaches and nectarines have more antioxidants than yellow-fleshed peaches and nectarines
The white-fleshed fruits are also sweeter
Peaches and nectarines are consistently on the EWG’s Dirty Dozen list, so you should buy organic and eat the skins (it is the most nutritious part)
Peaches and nectarines are good sources of vitamins A, C, and E, potassium, niacin, and copper. Peaches are also a good source of vitamin K and manganese
Good source of fiber
High in antioxidants – especially carotenoids and flavonoids (white-fleshed have less carotenoids)
Peach extract has been shown to inhibit breast cancer cell growth
They help to protect against Heart Disease, Diabetes, Metabolic Syndrome