My Favorite Super Foods

General reaction among the younger generations I come into contact with, when discussing eating habits, is usually a curled lip and a comment like, “Oh, that’s right. You eat healthy don’t you?” Kind of the way someone might say, “Oh, that’s right. You used to be a Nazi.”

For those with taste buds not accustomed to eating whole foods the term “health food” usually conjures a taste image of something with the texture and flavor of saw dust. Amazingly though, many of the healthiest foods God created are also some of the tastiest. These are just a few of my favorites.

Berries: Berries, especially blueberries and strawberries, are high in vitamin C (there is more of this vitamin in a serving of strawberries than in an orange), fiber, and antioxidants. Antioxidants fight free radicals which are major cancer culprits. Ironically, high levels of physical activity promote free radicals. So follow up exercise with plenty of vitamin C packed fruits and berries.

Soy: This legume contains more calcium than just about any other, making it a go-to bean for vegans. Cut firm tofu into ½-inch chunks, toss in a little vegetable oil and bake for an hour to make a delicious calcium and protein-packed crouton for salads and soups. Soy milk can be used in place of cow’s milk in most recipes. Just make sure you use plan, unsweetened soy milk for savory dishes.

Quinoa: This versatile, South American grain is actually a complete protein, meaning that it contains all of the essential amino acids the body needs to function properly. It is also high in iron. It is easy to cook, versatile and inexpensive. I buy in bulk just the amount I need for a recipe, which makes it cheap, cheap, cheap. Check out the Ridiculously Easy Curried Chickpeas and Quinoa recipe from Fat Free Vegan Kitchen.

Black Beans: Sometimes called turtle beans, these little guys make it into my cooking weekly. My new favorite Sunday lunch after church is to warm up half a can of organic black beans (the flavored spicy ones if I can get them) and toss them with tortilla chips, lettuce, salsa, black olives and a little soy cheddar cheese (if I have it on hand) to make a quick and delicious taco salad. Black beans are also high in calcium, protein and fiber.

Kale: Kale is my favorite dark and leafy source of iron and calcium. Try the Krispy Kale Leaves recipe from Vegetarian Times. I dare you not to love them. Just make sure you don’t over cook the leaves as they tend to dry out easily.

Bottom line: real, whole foods are healthy and delicious and make you feel great, if you give them a chance.