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Ten to Eat every Week....

I found this information quite interesting... hope you do too!

Most Frequent "Top Sources" of Important Nutrients

There are so many different ways of ranking and categorizing the so-called superfoods, it's no wonder people get confused. We group our Dole Superfoods into various health categories -- heart, immunity, skin, eyes, prostate, etc. Others apply the label to foods with the highest antioxidant score, or foods that are extremely high in one single nutrient.

It's certainly interesting and even useful to know that, for example, 1 oz. of Brazil nuts supply 780% of selenium, or that clams supply 2,800% of vitamin B12 (per 6 oz. serving). But what about the all-around players that most consistently make it into the "top sources" list of the roughly 45+ vitamins, minerals, and phytochemicals your body needs?

We set out to come up with a list of "healthiest foods" as defined not by those foods which represent the best source of ONE particular nutrient, but by those foods most frequently pop up as a top source of ALL the nutrients for which data has been gathered. We referred to the Dole Nutrition Handbook, which includes "top sources" boxes for nutrients A-Z. We created a list of all the foods that appear in the boxes, then tallied up how many TIMES they appear in the boxes. The 10 foods* that appear most frequently as a top source are:

#1: Spinach -- a top source of 13 different nutrients, including 540% of vitamin K and 170% of beta-carotene.

#2: Salmon -- a top source of 10 different nutrients, including 0.64 g omega-3 fatty acids and 110% selenium.

#3: Soybeans -- a top source of 9 different nutrients, including choline and 50% iron.

#4: Navy beans -- a top source of 8 different nutrients, including 76% daily fiber and 60% daily folate.

#5: Blueberries -- a top source of 7 different nutrients, plus one of the top antioxidant foods.

#6: Broccoli -- a top source of 7 different nutrients, including 80% vitamin C, plus glucosinolates (detoxifying indirect antioxidants).

#7: Brussels Sprouts -- a top source of 7 different nutrients, including 140% vitamin K and glucosinolates.

#8: Kale -- a top source of 7 different nutrients, including 610% vitamin K and 210% beta-carotene.

#9: Raspberries -- a top source of 7 different nutrients, including 40% manganese and 32% fiber.

#10: Tuna -- a top source of 7 different nutrients, including 100% niacin and 90% vitamin B6.

This list comprises a handy "cheat sheet" of foods that should be in your fridge and pantry on an ongoing basis. What to do with them? We've whipped up a fish stew recipe using most of these ingredients, starring as this issue's Featured Superfood Recipe. Wondering what foods occupy the next 10 slots on the nutrient density list? Hint: They include turkey breast, beet greens and butternut squash. Click here for the entire list! For more detailed information on what health benefits are supplied by each source, visit the Food Facts section on

*Unfortified sources ranked. Serving sizes for fruit and vegetables are 1 cup raw, 1/2 cup cooked. For beans: 1 cup, cooked. For leafy greens: 3 cups, raw. For fish: 6 oz., cooked. For nuts: 1 oz.


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and away we go....

we went up north this past weekend with our friends jeremy and angela... we decided to do some EXTREME LEAF PEEPING... it was a great time... lots of beauty up north i tell ya... i'd recommend the drive! where's waldo?
i took this picture from up on a mountain so it's not that clear.. the sun was directly across from us...

Helpful Kitchen Tips....

This is not my post but I loved it and thought it was such a helpful tip to those of us that love to cook!  The original link is here:  

Freeze & Preserve Fresh Herbs in Olive OilKITCHEN TIP Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. Pesto, strawberry puree, tomato soup — stash them away now for colder times! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil!I noticed a post at The Gardener's Eden (read it here) recommending that you freeze some herbs in oil. Why? Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer. It's also a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. These dishes usually c…