Stephen Darori- Tastes of Zion: One People Many Tastes.(#TastesFromZion)
Food, Restaurants and Family Recipes
from Israel and the Middle East.
Stephen Darori,is a Poet (#BardOfBatYam),(PoetLaureateOfZion) , Gourmet and Cat Lover,Cooks for one and
eats for five and has a few to many extra pounds to show for his culinary love and excellence.
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Efrat Giat, a licensed tour guide who raises goats in Ein Kerem, opens her homes to tourists from both Israel and abroad. (Photo: Sara Toth Stub)
Rivka Brandwein spent a recent Tuesday morning tidying the apartment where she and her husband raised 10 children in Jerusalem’s ultra-Orthodox Bukharim quarter. Platters of cakes and bottles of juice were arranged on the table. Chairs were set in a large circle around the room, ready for about 30 guests. The nostalgic song “My Yiddishe Mama” played in the background as her guests, a group of liberal arts students from Jerusalem’s Shalem College, filled the living room.
The rabbis from Brandwein’s Boyan Hasidic sect have banned college attendance for their community members, but this 58-year-old grandmother was eager to meet these students, to show them her world. She was hosting the students as part of a new community initiative to introduce tourists and other visitors to the Haredi way of life.
“Sit down, sit down, feel at home,” Brandwein said, smiling. “Feel like you are at the home of a Yiddishe Mama.” She passed out photo albums from family weddings, and the students—all female; their male classmates have been sent to a different home nearby—paged through them. Brandwein told a brief version of her life story, about growing up nearby in the Mea Shearim neighborhood, marrying at age 18, and now getting ready to marry off her youngest daughter later this year.
“I simply want you and other people to come and see us, to see what we are really like,” she told the group. “I want you to see beyond how the media portrays us, as one entity that wears only black and is only made up of extremists.”
The visit to Brandwein’s home was coordinated by the Paam Center, which recently also opened a museum about her neighborhood’s history, and is one of a growing number of initiatives that invite visitors into homes around Jerusalem and Israel as a whole. Such programs aim to expose foreign tourists and Israelis alike to everyday life in a variety of different communities, in an effort to create more understanding among Israel’s diverse and often fractured population, as well as provide a source of income for the hosts. The programs can be found across Jerusalem, and in the Galilee and Negev regions. For now, most who visit these homes are Israeli, but a growing number of foreign tourists are also participating.
The hosts are mainly women. This is due both to prevailing traditions in many sectors of society that it is the woman who runs the home; but also because government-subsidized training courses and other initiatives to encourage this type of tourism focus on women. This “social tourism,” which benefits local residents, is a rising trend globally, said Mina Ganem, senior deputy director for strategy and policy planning at the Israel Ministry of Tourism, which recently began providing training courses for women in Jerusalem interested in hosting tourists in their homes for meals, lectures, craft workshops, and other cultural activities.
“Meeting a local person and talking to them is something you always remember,” Ganem said. “This is a win-win-win situation, for the visitors, for Israeli society, and for the women who host.”
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Several years ago, a group of women in the west Jerusalem enclave of Ein Kerem, a mountainside neighborhood known for its ancient churches and early Christian history, began hosting tourists in their homes as part of a project called “Nifleot Ein Kerem,” or “The Wonders of Ein Kerem.”
“People came to Ein Kerem to see the churches and eat in a cafe, but didn’t really do anything else here,” said Efrat Giat, a licensed tour guide and mother of five who lives in Ein Kerem, where she raises goats for milk and cheese. Now she is among about a dozen women here who host both Israeli and foreign tour groups in her home. She prepares them meals of buttery, freshly baked Yemenite bread (similar to French brioche), salads, and homemade goat cheeses. Sometimes visitors help her milk the goats. Efrat Giat’s table set for tourists who come to her Ein Kerem home to learn her family’s story of immigration to Israel from Yemen. She makes cheeses from the milk of her goats, and also traditional Yeminite bread. (Photo: Sara Toth Stub)
She often tells visitors the story of how her parents-in-law were settled here by the newly-formed Israeli government when they emigrated from Yemen in 1949, and were given two goats and a chicken to help them start a new life. They were among the new Jewish immigrants who moved into the small stone houses abandoned here by Arab residents during Israel’s war of independence, and lived without running water or electricity until the 1970s.
“My mother-in-law is an amazing woman, so I am telling her story,” Giat said. It is a story unfamiliar to many visitors who simply associate Ein Kerem with churches, restaurants, and nearby hiking trails.
After years of guiding visitors around the sites of Ein Kerem and other areas of Jerusalem, Giat also appreciates not having to leave home to make a salary. “I realized when I was pregnant that it’s better for me to bring the work home instead of walk all around the city,” she said. “I’m still guiding, but in a different way, and a more intimate way.”
Visits are arranged in advance and the prices vary from 50 shekels (about $14) a person for light snacks to more than 200 shekels ($55) for a full meal, craft workshop, or cooking lesson.
The project has also created bonds between the women who host, who didn’t know each other well before. Now they refer clients to each other, or work together to handle a large group, or a group that wants to see multiple homes on the same day.
“This project makes relationships between neighbors and creates a stronger community,” Ganem said.
From Ein Kerem, the idea spread to other neighborhoods, and now about 60 women are hosting around Jerusalem under a program called Women and Tales in Jerusalem, which is supported by the Jerusalem municipality and the tourism ministry. Women come from all sectors of Jerusalem’s population, from religious to secular; from Jewish to Muslim; from immigrant to native-born. Similar initiatives in Druze communities in the north, and Bedouin communities in the south, have also received government support, and a number of other private initiatives have also opened recently.
Samira Aliyan, a Muslim woman born in a West Bank village near Hebron who now lives in Jerusalem’s Beit Safafa neighborhood, recently began hosting groups in her home. It helps bring in extra income, but money isn’t her main motivation. “I love doing this with all of my heart,” Aliyan said. “I love getting to know other people.”
Like Brandwein, Aliyan wants to allow visitors to experience her culture themselves, and break down stereotypes people may have about Arabs or Muslims. “I want to show people a good picture,” she said. “People shouldn’t be afraid to come here.”
Elisa Moed, co-founder of Breaking Bread Journeys, a joint Israeli-Palestinian social tourism initiative that coordinates home visits, said such programs can deepen understanding and forge new relationships. “Going into someone’s home really creates a bond and a deeper level of engagement than just meeting on the street,” Moed said. “I think having these types of close encounters here is extremely important because many people are coming to Israel with a very narrow view.” She added that the food aspect also creates intimacy: “People talk much more openly when their stomachs are full.”
Many of the students who crowded into Brandwein’s living room had never been inside an ultra-Orthodox home. In addition to her history, Brandwein talked about the future, about how more people in her community are learning professions, and more men are working rather than spending all of their time learning Torah in yeshivas.
“The next generation will be very different, and we are worried about that, with all the technology and all the changes,” Brandwein said. The group peppered her, and some of her younger neighbors who also joined, with questions not only about higher education and employment, but about the mandatory Israeli army service, for which the ultra-Orthodox have long been granted exemptions. The visiting group appreciated hearing about these topics, which are often discussed in the media; the low labor-force participation rates among Haredi men are an ongoing challenge for Israel’s economy, and army service is an explosive political topic.
“I was really surprised by how open they were,” said Enya Koblenz, a 25-year-old who grew up on a kibbutz who visited Brandwein’s home. “I got lots of anti-Haredi messages growing up. You are always taught about how they don’t work at all, and that, for a kibbutznik, is like the worst thing.” But Brandwein’s husband does work, as a Torah teacher, and Brandwein talked about being constantly busy to help make ends meet for her family, taking jobs tailoring clothes and teaching others how to sew.
“Hearing her story shows how we are not in our everyday lives exposed to things as they really are,” Koblenz said. “I feel like I expanded my horizons here today.”
Food critic Jonathan Gold (left) at the 2011 L.A. Craft Beer Crawl. (Caro Scuro/Flickr)
Pulitzer Prize-winning food critic Jonathan Gold shows up every year at L.A. Weekly’s annual Gold Standard fundraiser. After all, the food-and-wine benefit was named for him, and its proceeds benefit Heal the Bay, an environmental nonprofit where his brother Mark was, until recently, president. But this year, as Gold stood at the entrance of the fundraiser, dressed in striped gray trousers and a pink plaid shirt, something was different.
The March event—held at the Petersen Automotive Museum on Los Angeles’ Miracle Mile, featuring food and drink from some 50 of Gold’s “essential” restaurants—was also a farewell for Gold. He was leaving L.A. Weekly, where he started writing 30 years ago, and moving the next day to the Los Angeles Times to become the daily’s restaurant reviewer. So, for many of the chefs and owners of L.A.’s thousands of ethnic restaurants that he brought to the fore over the years, this was a chance to thank him.
Susan Feniger, one of the chefs at the event, who made a refreshing mint lemonade alongside Chinese moon cakes, said of Gold, “To have a local restaurant critic who is drawn to dumpy or street food places—that is, in reality, what food is about.”
Gold has been to thousands of off-the-beaten-track restaurants in L.A., often holes in the wall with amazing ethnic dishes. Most restaurant critics don’t bother with such places, opting instead to focus on mainstream venues; Gold, in contrast, has redefined the mainstream.
“There is nobody like Jonathan. He is brilliant,” said food writer Ruth Reichl, currently editorial adviser at Gilt Taste. “He is a person who lives in his head in some way. I don’t claim to know his interior life, but it is very rich.”
Part of that richness comes from Gold’s Jewish upbringing, which has affected his interest in food and writing. Although Gold has interviewed thousands of people over the years, he finds himself on the other end of interviews far less often. And in those instances, Gold doesn’t usually discuss his Jewishness. So, I caught up with him recently, after he started back at the Times, to talk about his childhood, his career, and how being Jewish has influenced him.
The first and only food writer to win the Pulitzer—in 2007—Gold traces his interest in food to his childhood. Born and raised in L.A., he is the son of a Jewish probation officer and a Christian Scientist teacher and librarian who converted to Judaism when they married.
“I grew up in the most Reform family possible,” Gold told me. “My dad’s idea of being Jewish was dropping us off at religious school and reading the newspaper. My father always felt more Jewish in the delis than he did in the shul. Sundays were deli day at Junior’s or Canter’s.”
Perhaps that childhood deli day lay some of the foundation for a lifetime of food writing, day in and day out as if a religion itself.
“Deli food in L.A. is great,” he noted. According to Gold, there is a hierarchy of delis in L.A. with Nate and Al’s at the top, Lenny’s, a show-bizzy place, and Junior’s for the middle class. Brent’s, says Gold, is “filled with arrivistes from the valley.”
“My favorite is still Langer’s, because it is unreconstructed deli,” he added. “All the deli owners in this country are third generation, who have decided that what people really want is chicken salad and club sandwiches.” Like many L.A. foodies, Gold prefers Langer’s pastrami with its crispy bread, and the restaurant’s tangy Reuben sandwich: “Langer’s doesn’t make any claims to be anything but a deli.”
As a young boy, Gold wanted to be a poet, but his other calling kept getting in the way. “Half the poems were about food,” he recalled with a laugh. “My interest in food became systematic. In my senior year of high school, I had dinner almost every night with the parents of my girlfriend, the daughter of Chinese college professors. They made four courses of simple, home-cooked food every night.” Gold watched in the kitchen. “I remember the one food she was protecting me from was tofu. Being a non-Chinese person, she thought I would find it disgusting,” he said. “That was what she was protecting me from!”
As a freshman at UCLA, where he studied art and music, still a huge passion, Gold worked at Milky Way, a kosher restaurant on Pico Boulevard run by Steven Spielberg’s mother, Leah. “I was the beginner of beginner of chefs,” he said, “chopping vegetables, putting things in the oven. I also had the particularly odious job of looking carefully at each egg to see if it was fertilized or not. I didn’t last there very long.”
While he remains a hobbyist cook, Gold decided to leave the actual cooking at restaurants to the chefs. But he devoted his life to food as a writer. And as a critic, he has a special knack for finding what’s new, or unusual, or particularly good to eat.
“Jonathan has this weird radar,” said Nancy Silverton, the chef of Mozza and a longtime friend with whom his family vacations each year in Umbria. “He studies guidebooks, especially the Slow Food Guide to Italy, so by the time you show up at a restaurant and it is closed, he could just find the next best restaurant in town. His knowledge is not necessarily first-hand, but he retains so much at each dinner that is so shocking. He is an incredible foodie, he really is so passionate.”
That passion carries over into his writing. Reichl praised his hard work: “What makes him such a great writer is his curiosity and vast knowledge on a million different topics.”
“He knows he is good but never good enough,” said Reichl, who started working with Gold in the mid-1980s, bringing him to an earlier stint at the Los Angeles Times and then Gourmet magazine before his return to L.A. Weekly a decade ago. “As an editor it is frustrating because he won’t give it up.”
Folk legend is that Gold eats seven meals a day. “That is urban myth,” he said. But he admitted that when he is writing about small Chinese restaurants in one area of L.A., he might try dishes from four or five restaurants in one evening before figuring out which one to review. He also has been known to take four hours for lunch, return home, and be ready for a big dinner.
Although Gold did not grow up religious, he knows his Jewish food—and not just deli. He can expound on North African Jewish restaurants, too: “I wish we had more of them,” he said. “The Magic Carpet had killer melouach,” a delicious layered Yemenite flat bread with butter, “but it went out of business.”
He has definite feelings about hummus, too. (I already knew this because I had once turned him on to a place called Hummus Bar and Grill, and he was there within hours; it’s now one of his favorites.) “I sort of like the orthodoxy of hummus fetishes,” he said. “I mean people who are insane about hummus.”
But hummus and deli notwithstanding, he’s unsure exactly what makes certain foods Jewish. “What would be a Jewish dish?” he mused. “I am not a Jew in the kitchen. Is it fried artichokes in the Roman way, a pasta with ricotta and lemon, or fried chicken in olive oil? All are technically Jewish, but are they?”
Even though Gold gave up on any notion of becoming a restaurant chef many years ago, he still cooks at least five times a week at home. “Before I go out to restaurants, I cook for my family from the farmers markets,” he said. “One of my criteria is that the dinner at the restaurant be as good as the dinner left behind. I really resent it when it isn’t. Going out and eating something substandard infuriates me because I can get good ingredients at home.”
When asked what he made his wife, Laurie Ochoa, former editor of L.A. Weekly, and his children—Isabel, 17, and Leon, 9—for breakfast the day I spoke with him, he answered in a fashion that seemed to sum up everything about a Jewish foodie in Southern California: “Chilaquiles, basically eggs with leftover corn tortilla chips stirred with a little salsa and finished off with Mexican sour cream and a sprinkling of chopped herbs. We call it Mexican matzo brei.”
Emerald Palmer Mint Lemonade
Emerald Palmer Mint Lemonade, adapted from Stepehen Darori Family recoipes
3 medium cucumbers (1 1/2 pounds) 2 cups fresh mint, plus mint for garnish 1 1/2 cups lemon juice, from about 6 to 8 lemons, plus lemon for garnish 1/2 cup agave syrup 3 teaspoons matcha powder (Japanese green tea powder) 1/2 teaspoon salt
1. Cut the unpeeled cucumbers into large chunks and put them, along with the mint, lemon juice, agave syrup, matcha powder, salt, and about 1 cup of water, in a blender. Puree until liquefied. 2. Strain through a sieve to remove any large pieces. Pour into a large pitcher and add 4 more cups of water. Stir and chill until ready to serve. Garnish with fresh mint and/or lemon slices and lots of ice.
Joan Nathan, the “doyenne of Jewish cuisine,” is at it again. The James Beard Award-winning author has just published a new cookbook—her 11th: King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World.
Thumbing through the book’s recipes and bright, color-drenched photographs feels like a dizzying, exhilarating ride through the myriad kitchens and countries that collectively tell the story of global Jewish cuisine. Inside, Nathan travels from ancient Babylon to the present day, introducing readers to the sweet-and-sour stuffed grape leaves made by a Persian woman living in Los Angeles, the spicy chocolate rugelach baked by a Mexican-Jewish chef with Ashkenazi roots, and a fragrant carrot salad cooked on an Israeli moshav by Jews originally hailing from India. Even more so than in any of her previous works, Nathan also delves into the recipes’ histories, seeking, as she writes in the introduction, “to discover what makes Jewish cooking unique.”
What she finds along the way is that Jewish cuisine is, and has always been, a two-way street of influence. “As a wandering people, Jews have influenced many different local cuisines as they carried their foods to new lands via Jewish trade routes, while fleeing prejudice in search of safer lands, or while migrating in search of new opportunities,” she writes. Meanwhile, Jews have been equally affected by the places they traveled and settled, incorporating local ingredients and dishes into their culinary repertoires while making substitutions as necessary to ensure the dishes followed the laws of kashrut and the customs of the Sabbath and holidays.
Nathan first tapped into the global nature of Jewish cuisine while living in Israel in the 1970s. “It was and is a country of immigrants, really, and so are we in America,” she told me. She was years ahead of her time in terms of recognizing the power and meaning behind Jewish food. Along with Claudia Roden, the late Gil Marks, and a few others, she pioneered the field of modern Jewish food scholarship. While many Americans were distancing themselves from their culinary heritage, she dug deeper, certain there was a world worth exploring and sharing.
After so many years and so many books (not to mention the countless articles on Jewish cooking she’s published for The New York Times and Tablet, among other places), one might think Nathan would run out of subjects. But that idea is antithetical to her very nature. “When I was working on my France book, I realized just how deeply you could go into the story of Jewish food there,” she told me. “That is true of so many places if you are willing to dig.”
And Nathan has always been willing to dig. A tireless traveler and culinary anthropologist, she has a knack for finding her way into the kitchens of chefs and home cooks alike, ready with a notebook and an endless series of questions. “Joan is an unstoppable force,” writes her close friend Alice Waters (herself a culinary icon) in the book’s foreword.
Nathan’s work is also propelled by the people she meets and the stories they have to share. “People are always coming up to me with a family recipe that means so much to them and they want to uncover the history of,” she said. And with that tidbit, off she goes. No single family’s kitchen can tell the complete story of Jewish food, but Nathan knows that each family’s lived experience—the tears they shed, the joys they celebrate, and the bread they break together—completes another piece of the puzzle.
During the six years she worked on King Solomon’s Table, Nathan traveled extensively, including trips to India and Greece, Italy and Canada. “I went to these places for the recipes and the people,” she said. In one case, she traveled to Cuba on just two days’ notice. “I had a wild weekend,” she said. While there, she also discovered a sweet-and-sour cabbage dish made by a woman whose family of Turkish descent settled in Cuba in the 1920s. In El Salvador, a place with an isolated Jewish community that she describes as having “a kind of culinary lag with regard to holiday foods,” she uncovered Schokoladenwurst, an old-fashioned chocolate “sausage” made with coffee and marzipan that traces its roots back to Germany.
“You have to have a bit of imagination when writing about food and history,” Nathan told me. “You follow the clues that remain from what otherwise might be a completely lost community, and then help connect the dots.”
A few of the recipes in King Solomon’s Table are only very tangentially Jewish. Take the chilaquiles that iconic Los Angeles food critic Jonathan Gold makes at home for his family. On the one hand, the jumble of eggs and fried tortillas cooked in salsa has no real connection to Jewish tradition. But for Gold, someone who relates to his heritage primarily through his stomach, they offer a gateway of connection. “We call it Mexican matzo brei,” he is quoted as saying in King Solomon’s Table. By including the recipe, Nathan asserts just how expansive and ever-evolving Jewish cuisine can be. Unlike most other cuisines, the Jewish food canon is not bound by geographical borders. What makes a food “Jewish,” her book argues, is the meaning that Jewish people give to it by cooking, serving, and loving it.
In the end, what makes King Solomon’s Table truly great is the same thing that has made all of Joan Nathan’s previous cookbooks great: Nathan herself. Her zest for exploration and passion for bringing people together through their stories is unrivaled. “More than anything,” she said, “I love the challenge of uncovering what lies beneath.”
Wednesday, March 29, 2017
Fire up that wok: These 10 Chinese cookbooks inspire and educate home cooks, W.W.Norton & Co, Potter,Penguin,Simon & Schuster,Phaidon,Chronicle Books,Ecco,
But after that, how to get cooking if you've never used a wok? Or how to hone your skills and explore a new regional cuisine if you can already stir-fry with the best of them?
Let one or more of these 10 cookbooks — some new, others classics — guide you. From regional deep-dives to friendly books for beginners to comprehensive classics, there's something for every type of cook in our selection of recommended Chinese cookbooks. (Tom Fox/Staff Photographer)
Every Grain of Rice: Simple Chinese Home Cooking Fuchsia Dunlop (Norton, $35) (Amazon)
You can't go wrong with a book by Fuchsia Dunlop, one of the most accomplished Chinese cooking authorities writing for home cooks in America, the winner of four James Beard Awards (and she's nominated for a fifth this year).
Her 2012 book is a great one to start with if you're just diving in. Its pages are filled with beautifully photographed dishes that are simple, approachable and enticing; the recipes, from a variety of regions, are "a tribute to China's rich tradition of frugal, healthy and delicious home cooking." Dunlop includes a concise introductory section on knife cuts, ingredients, equipment, planning a Chinese meal and the like, and includes menu ideas. All Under Heaven: Recipes from the 35 Cuisines of China Carolyn Phillips (McSweeny's/Ten Speed Press, $40)
This comprehensive, 514-page book, a finalist for a 2017 James Beard Award, provides an excellent roadmap to the cooking of each of China's regions. Illustrated with Phillips' own charming line drawings rather than photos, the recipes are clear, with lots of step-by-step visual explanation. Because it covers all the regions and explains what characterizes them, Phillips' book is also a great resource for those who love exploring regional Chinese restaurants. Lucky Peach 101 Easy Asian Recipes Peter Meehan and the editors of Lucky Peach (Potter, $35) (Amazon)
Fun, approachable and irreverent, this 2015 title includes dishes from all over east Asia, including lots of terrific ones from China, and fusion dishes as well. I've cooked widely from the book, and recommend it highly. Lacquered Roast Chicken, Chinese Sausage Fried Rice, Chineasy Cucumber Salad, Shrimp and Chive Dumplings and Greens with Whole Garlic are great places to start. Land of Fish and Rice: Recipes from the Culinary Heart of China Fuchsia Dunlop (Norton, $35)
Dunlop's newest title — the one that's up for a 2017 James Beard Award — focuses on the cooking of China's southern Jiangnan region, which includes Shanghai. "Local people believe they enjoy the finest food in the country," Dunlop writes in her intro. "Whereas Cantonese food, they say, is too raw and wild, Sichuanese is too hot and northern cooking is too salty, the food of Jiangnan is both so varied that one never tires of it and so harmonious it calms the mind as well as the palate."
I've only made one dish from the book so far: sweet-and-sour radishes (a super-easy appetizer that turned out great). But my copy is tagged with a dozen Post-its for recipes I'm eager to try. Shanghai pork and vegetable wontons. Chrysanthemum leaves with pine nuts. Green bok choy with dried shrimp. Slivered pork with flowering chives. Tofu ribbons with salt pork and green bok choy. I can pretty much open the book anywhere, and Yuki Sugiura's appetizing photos make me eager to dive in. My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons Eileen Yin-Fei Lo (Penguin, $18.99) (Amazon)
Published in 2006, Eileen Yin-Fei Lo's sweet, personal book about learning to cook with her grandmother is a lovely way in to the world of Chinese cooking, especially for nervous beginners. I cooked widely from it when I reviewed it shortly after it was published, and found quite a few ambiguities (things like cooking temperatures); nevertheless, everything I made was wonderful, from pork-and-shrimp won tons with vinegar dip to chives stir-fried with bean sprouts to a whole steamed fish with scallion oil.
Land of Plenty: Authentic Sichuan Recipes Personally Gathered in the Chinese Province of Sichuan Fuchsia Dunlop (Norton, $30) (Amazon)
Dunlop's 2001 cookbook, which quickly became a classic, focuses on the region that has become super hot (in more ways than one) in America in recent years. Those exploring Sichuan food in restaurants have lots to learn in its pages, which include a section on "Eating the Sichuanese way." In restaurants, she writes, "cold food is served first, and then the hot dishes emerge from the kitchen one by one until the whole table is laden with food." (And no, every dish isn't supposed to be fiery-hot or mouth-numbingly spicy!)
Of course, if you're cooking, you're really in business. You might start a dinner with "Glassy" steamed dumplings or spicy cucumber salad, then serve twice-cooked pork, maybe with dry-fried green beans or zucchini slivers with garlic. A simple soup, such as a chicken soup with pickled mustard greens or simple bean curd soup, comes at the end. Land of Plenty, with 16 pages of color photos and maps, is more sparsely photographed than Dunlop's more recent works. The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore Grace Young and Alan Richardson (Simon & Schuster, $37.50)
(Amazon)
Winner of an IACP Cookbook Award, Grace Young's 2004 book, gorgeously photographed by Alan Richardson, is the place to start if you like to approach cooking as a poet might, understanding the soul of a cuisine, or if you really want to geek out. Young walks readers through everything about the wok, from finding the right one to "opening" the wok to seasoning it with dishes early in its life. And then, of course, there is much discussion to learning to stir-fry with wok hay — that ineffable "breath of a wok" that distinguishes the best Chinese cooking. A classic, to be sure. China: The Cookbook Kei Lum Chan and Diora Fong Chan (Phaidon, $49.95) (Amazon)
At 720 pages, this 2016 title from Phaidon is an encyclopedic tome, covering and explaining all the regions of China and their cuisine; it also touches on eating culture, cooking techniques and equipment.
While I strongly recommended China: The Cookbook as a reference and source of inspiration for cooks, I haven't yet cooked from it. Based on my past experiences with encyclopedic cookbooks from Phaidon's national cuisine series, in my estimation its more than 650 often-enticing recipes may be best suited to cooks with some Chinese cooking know-how, rather than beginners. Meanwhile, thanks to its comprehensiveness, I'm thrilled to have it in my collection.
Mastering the Art of Chinese Cooking Eileen Yin-Fei Lo (Chronicle Books, $50)
I have cooked from Eileen Yin-Fe Lo's authoritative and comprehensive 2009 book, always with excellent results. It's structured like a Chinese cooking school, in series of lessons, all centered around the Chinese market. Particularly useful are smart sidebars on techniques and tricks: water-blanching vegetables, how to prepare fresh bamboo shoots, how to grind your own five-spice powder, how to store wontons, how to make a dipping sauce for meats leftover from making stock. A section on ingredients helps the shopper figure out which kind of wonton wrappers, choose ginger root ("a wrinkled and rough skin indicates age") and find a suitable substitute for fresh water chestnuts (fresh jicama beats canned water chestnuts).
With more than 150 recipes and beautiful photos throughout, it's a classic. The Mission Chinese Food Cookbook Danny Bowien and Chris Ying (Ecco, $34.99)
Danny Bowien, chef and co-founder of the cult-favorite Mission Chinese Food restaurants, teamed up with Chris Ying, co-founder of Lucky Peach, to write this exuberant, colorful romp through the dishes that have been hits at the three restaurants. The recipes are uber-cheffy, to be sure, often calling for ingredients that require recipes on their own (chile-pickled long beans, mackerel confit, bone-marrow broth). But the salt-cod fried rice is one of the best things ever to come out of my kitchen. If you like rolling up your sleeves and geeking out chef-style, this is the book for you.
You know the basics of a healthy diet: lots of fruit and vegetables, some nuts and seeds, full-fat dairy, and a few servings of fish and lean meat. Of course, most of us don't always abide by those rules, our food choices guided by cravings or hunger instead of proper planning.
That's why we compiled a list of 100 of the most satisfying, hunger-quelling foods that are also easy to find at a grocery store (and taste great, of course). We’ve also provided our favorite ways to eat them, and recipes from our friends at Cooking Light and Food & Wine. Most importantly, we got rid of some of the guesswork behind determining if a food is filling and healthy, and provided tips for how to identify these foods on your own (hint, look for fiber, not just protein).
Cut it in half horizontally, skin on, and scoop out the seeds before slicing into rings. Season with olive oil, salt, pepper and a little honey, and bake at 375°F for about 30 minutes for a nutty, sweet side dish that pairs well with just about any protein.
Why it’s good for you
This nutritionally dense vegetable is low in calories and high in vitamin A, which is important for the immune system and vision. Acorn squash is one of the sweeter squashes, but it won’t spike blood sugar thanks to the abundant fiber content.
NutritionOne cup of cooked acorn squash contains as much as 9 grams of filling fiber, which aids digestion.
Danny Kim for TIME
Almonds
How to eat them
Noshing on almonds by the handful is a healthy, on-the-go way to snack. You can also add sliced almonds to a breakfast bowl of oatmeal or yogurt, or add a smear of almond butter to slices of fresh fruit, like apples.
Why they’re good for you
Almonds are high in healthy monounsaturated fats that can help keep cholesterol at healthy levels. They’re also a good source of calcium, which provides muscle support and strengthens bones and teeth.
Nutrition
The reason they’re so filling is that just half a cup of almonds contains 9 grams of fiber and 15 grams of protein.
Danny Kim for TIME
Amaranth
How to eat it
This ancient grain can be eaten as an oatmeal substitute in the morning or even popped like popcorn as a snack.
Why it’s good for you
Amaranth is a good source of plant protein, containing all of the essential amino acids that humans can’t make on their own. That makes it a vegetarian source of so-called complete protein, which is also abundant in eggs and meat. Thanks to its high amount of filling fiber, amaranth can help keep digestion on track. It’s also naturally gluten-free.
Nutrition
One cup of cooked amaranth has nearly 30% of your daily recommended iron, which is essential for moving oxygen through the body and can affect everything from energy levels to skin and nail health.
Danny Kim for TIME
Apples
How to eat them
Eat apples sliced or whole with the fiber- and vitamin-rich skin on— but be sure to give them a quick rinse before snacking, since apples often have high levels of pesticide residues on them.
Why they’re good for you
Eating an apple a day may, in fact, help keep the doctor away. A recent study found that regular apple eaters used fewer prescription medications than those who eat them less often, perhaps due to the naturally present antioxidants and gut-healthy fiber.
Nutrition
Apples contain pectin, a compound that slows digestion and promotes fullness.
Danny Kim for TIME
Artichokes
How to eat them
You can cook artichokes by steaming them whole in a couple of inches of water. Once tender, the leaves can be pulled off and the ends dipped in butter or lemon juice as an appetizer. Baby artichokes, which you can buy frozen at most grocery stores, are delicious roasted at 425°F with olive oil until slightly browned, about 25 minutes; turn them halfway through.
Why they're good for you
Don’t let this veggie’s thorny appearance scare you off—it happens to be one of the most antioxidant-rich vegetables available. Artichokes are high in calcium, vitamin K and vision-promoting vitamin A.
Nutrition
Artichokes are high in gut-friendly fiber and promote healthy gut bacteria.
Danny Kim for TIME
Asparagus
How to eat it
It’s hard to go wrong with asparagus: you can shave it raw into a salad; steam it in water; or roast it with olive oil, salt, pepper, lemon and Parmesan cheese at 425°F for about 15 minutes. The versatile spears have a woody flavor that pairs well with meats.
Why it’s good for you
Four asparagus spears contain 22% of your recommended daily amount of folic acid, which is especially important for pregnant women since it can prevent neural tube defects and premature birth.
Nutrition
The amount of nutrition packed into a single spear makes asparagus one of the healthiest vegetables.
Danny Kim for TIME
Avocados
How to eat them
Avocados can add healthy fat to salads and can sub in for butter on toast. You can also eat these creamy fruits by the spoonful: slice a ripe avocado in half, drizzle it with olive oil, salt, pepper and red pepper flakes, and then dig in.
Why they’re good for you
Half an avocado contains 14 grams of healthy monounsaturated fat. Experts say substituting fats for some carbohydrates can support weight loss by keeping hunger in check.
Nutrition
It’s not just fat that makes avocados healthy. One avocado also has close to 14 grams of filling fiber.
Peeling a banana and calling it a day is easy. You can also eat it sliced with a side of peanut butter, on top of whole-grain toast or mixed into oatmeal. Frozen, bananas add a lovely creaminess to smoothies.
Why they’re good for you
Bananas are full of resistant starch, a special type of fiber that’s shown in studies to improve gut health, keep blood sugar under control and increase feelings of fullness. Some studies have also linked resistant starch to weight loss.
Nutrition
Bananas contain “prebiotics,” which feed healthy bacteria in the gut.
Danny Kim for TIME
Barley
How to eat it
Consider barley a delicious, nutritious and chewy substitute for rice. Boil one cup of barley in three cups of water until cooked but still a bit toothy, 25 to 40 minutes.
Why it’s good for you
A cup of cooked barley has 6 grams of filling fiber, 17 milligrams of calcium, and various other micronutrients, like magnesium. Barley may also be heart-protective, thanks to its high fiber content and small amount of healthy polyunsaturated fat.
Nutrition
One cup of barley confers 61% of your daily magnesium intake, which is important for normal blood pressure and heart rhythm and can help ease muscle soreness too.
Sliced raw or roasted, beets are delicious as a base for salads, especially when combined with a tangy ingredient like goat cheese or feta. Avoid boiling them, which can cause nutrients to escape into the water.
Why they’re good for you
Beets’ deep purple or red color comes from betalains, a class of pigments that also work as inflammation-lowering antioxidants. Though beets can be higher in sodium than other vegetables, they are also full of potassium, which can offset the effects.
Nutrition
One cup of beets contains less than 60 calories, and their bright pigment means they’re packed with nutrients.
Danny Kim for TIME
Black Beans
How to eat them
Black beans are one of the most versatile—and inexpensive—legumes at the grocery store. Canned or soaked at home, they can be added to tacos, chilies or soups, or blended with onion, garlic, lime juice, cumin and salt for a delicious and healthy dip.
Why they’re good for you
Beans are one of the most fiber-rich foods around, making them very filling. They also help keep the colon healthy and digestion on track. That’s because beans take a long time to move through the digestive track, preventing dramatic dips in blood sugar.
Nutrition
One cup of black beans has 15 grams of fiber. Beans are also a good source of folate.
Danny Kim for TIME
Blackberries
How to eat them
Add them to oatmeal or yogurt for breakfast, toss a handful into a smoothie, or, for a sweet-tangy punch in an otherwise savory dish, add them to salads, paired with a citrus-based vinaigrette.
Why they’re good for you
Nature often gives us nutrition cues with colors. Blackberries’ deep purple means they’re high in a kind of antioxidant that can help keep cells healthy. Like most berries, blackberries are also high in vitamin C, which is thought to have a role in cancer prevention and healthy wound healing.
Nutrition
Blackberries are especially high in satisfying fiber—that’s what makes them so filling. They’re also low in sugar. One cup has just 7 grams of the sweet stuff.
Danny Kim for TIME
Black Pepper
How to eat it
In moderation, the dinner-table staple improves the flavor of many dishes, adding heat or bitterness to otherwise rich or sweet meals. It’s a crucial ingredient for marinades, and it gives salads and pastas a kick too.
Why it’s good for you
Studies indicate that spicy food may help people eat less. Pepper also contains something called piperine, which has been shown in lab settings to slow the maturation of fat cells. It’s early evidence, but it suggests that black pepper may have some fat-burning properties.
Nutrition
Black pepper contains protein, fiber and iron, all of which are important for health and appetite control.
Danny Kim for TIME
Blueberries
How to eat them
Blueberries are often served at breakfast in porridge and pancakes, but they’re also delicious in a spinach salad with goat cheese or tossed into a green smoothie.
Why they’re good for you
Purple foods are suspected to be a powerful weapon in fighting heart disease, since they’re a rich source of phytonutrients—naturally occurring plant chemicals that are thought to have disease-preventing capabilities. Berries are also a good source of vitamin C.
Nutrition
Blueberries contain anthocyanins, which can help improve heart health by combating plaque buildup. They’re also what give the berries their coloring.
Known as Chinese cabbage, bok choy is high in vision-supportive vitamin A. It’s also a cruciferous vegetable, which means it’s high in fiber and linked to a lower risk of certain cancers, such as colorectal, lung and breast cancer.
Nutrition
Bok choy has been shown to help reduce inflammation, which is at the root of many health problems.
Broccoli can be eaten raw, of course, but we prefer it roasted. All it needs is a little olive oil, salt and pepper. Roast it at 450°F for about 20 minutes for dense stems with slightly crispy heads that are browned at the edges. Sprinkle on a little Parmesan cheese for extra flavor, or serve with a yogurt-based dipping sauce.
Why it’s good for you
Broccoli is extremely rich in cancer-fighting properties. It’s also high in fiber and very low in calories—one cup of broccoli has just slightly over 80 calories and a negligible amount of fat.
Nutrition
It’s high in vitamins K, B6 and C; fiber; folate; potassium; and countless other nutrients. Is there anything broccoli can’t do?
Danny Kim for TIME
Brown Rice
How to eat it
It should be a companion to—not the star of—a dish, due to its high carbohydrate content. Add a scoop of brown rice to a vegetable soup to make it a little heartier or use it as a bed for any stir-fry.
Why it’s good for you
If you’re going to eat rice, opt for the nutty-tasting brown variety. It’s higher in nutrients than white rice, and a serving contains nearly all the cell-protective manganese that is recommended for one day. It’s also less likely than white grains to spike blood sugar.
Nutrition
Brown rice contains resistant starch, which can tamp down hunger and help regulate blood sugar, so it may play a role in weight maintenance and possibly weight loss.
Danny Kim for TIME
Brussel Sprouts
How to eat them
Roast halved Brussels sprouts with olive oil, salt and pepper at 425°F until slightly browned. If some of the leaves fall off, don’t discard them. Instead, think of them as savory, salty chips, and dig in.
Why they’re good for youAs a member of the family that includes broccoli and collards, Brussels sprouts are also effective at lowering cholesterol and fighting cancer. Just one cup contains well over a day’s worth of vitamin C, which is important for bone and skin strength.
Nutrition
Every bright green vegetable is packed with nutrition and fiber, but Brussels sprouts are especially healthy.
Danny Kim for TIME
Buckwheat
How to eat it
On its own, buckwheat can taste a bit bitter, but the grain also has a nutty quality that pairs well with tangy foods. It’s the grain used to make soba noodles—a delicious way to add it to your diet.
Why it’s good for you
Buckwheat is a complete protein and is very high in magnesium, a nutrient that helps regulate muscle and nerve function as well as blood pressure and blood sugar control. Some studies suggest that people who regularly eat truly whole grains have a lower risk of developing Type 2 diabetes, possibly thanks to that high amount of magnesium. Buckwheat is a good source of carbs in moderation.
Nutrition
It’s gluten-free, making it ideal for people with celiac disease or wheat sensitivity.
Danny Kim for TIME
Butternut Squash
How to eat it
Butternut squash may look intimidating to chop up, but it’s easy to cook. Coat it with olive oil, cinnamon, salt and pepper, and roast it for around 40 minutes at 400°F. Squash makes a great side dish or topping for pastas and tacos.
Why it’s good for you
Squash is relatively low in carbohydrates and high in fiber, and the butternut variety has a little protein too. Beyond its filling properties, butternut squash is also a heart-healthy food.
Nutrition
Given its high potassium levels, butternut squash can undercut the effects of a high-sodium diet.
Danny Kim for TIME
Cardamom
How to eat it
Cardamon is a zingy aromatic spice that is common in Indian dishes, such as curries. It also adds extra flavor to a chai tea latte.
Why it’s good for you
This spice has been shown in scientific studies to slightly increase body temperature and rev up metabolism, which is helpful for people trying to lose weight. Research also suggests that eating food with lots of flavor keeps people more satisfied and that spicy foods in particular can support slimming down.
Nutrition
Cardamom, which is in the same family as ginger, can help ease digestive discomfort. It’s also high in antioxidants, like many spices used in Indian food.
Danny Kim for TIME
Carrots
How to eat them
Whole carrots are a healthy and tasty portable snack. Thanks to their crunch and slight sweetness, they’re especially satisfying with a little dip, like hummus or a yogurt-based spice dip. Carrots are also great roasted, which highlights their natural sugars, topped with a cumin and tahini dressing.
Why they’re good for you
Carrots may taste sweet, but they’re actually very low in sugar. They’re high in antioxidants like beta-carotene and lycopene, the latter of which has been linked to a lower risk of certain cancers.
Nutrition
Carrots are high in vitamin K, which is important for bone health, and other antioxidants, like all brightly colored produce.
Boiled or steamed, cauliflower makes a nutritious substitute for mashed potatoes. First cook it, then puree it with a little olive oil and salt and pepper, and then top with chives.
Why it’s good for you
Cauliflower is highly fibrous and surprisingly high in vitamin C. The combination of water content and fiber makes cauliflower a good vegetable for people with digestion problems. It also boasts more folate than broccoli and is known to have low pesticide residue levels.
Nutrition
The orange and purple varieties of cauliflower are also nutritious.
Cherries are best eaten as is: freshly washed, to remove pesticide residues, and whole.
Why they’re good for you
Cherries can be sweet or tart, depending on the variety, and all are high in vitamin C. They’re also high in potassium, which keeps the heart and kidneys in tip-top shape. Cherries can also reduce inflammation by lowering the production of C-reactive protein produced by the body. Tart cherries may also improve sleep, since they contain the hormone melatonin.
Nutrition
It’s all natural and balanced out with fiber, but keep in mind cherries have a high amount of sugar.
Danny Kim for TIME
Chia Seeds
How to eat them
Add chia seeds to yogurt, granola or smoothies for extra protein and a thicker consistency. You can also mix them with milk or milk alternatives to make a healthy breakfast pudding.
Why they’re good for you
Chia seeds may be tiny, but they’re full of good fat and protein. They can absorb up to 10 times their weight in water, and that makes them a popular ingredient for bulking up recipes. Chia seeds are also high in calcium and phosphorus, which work together to strengthen bones and teeth.
Nutrition
Two tablespoons of chia seeds contain 5 grams of omega-3 fatty acids.
Danny Kim for TIME
Chicken
How to eat it
Even for a novice, we promise that roasting a whole chicken is far easier than it looks. Just rub the raw chicken with salt and pepper and olive oil before roasting for golden and crispy skin.
Why it’s good for you
Meat is one of the most filling foods you can eat, thanks to its high protein content, and chicken is naturally very low in fat. The fat that is present in dark poultry meat contains a hormone called cholecystokinin, which plays a role in satiety—which means it keeps you fuller and more satisfied, longer.
Nutrition
Chicken is a good source of vitamin B12, a hard-to-get nutrient that provides healthy blood-cell function.
It doesn’t matter if you consume chickpeas whole or in the form of hummus or falafel—they’re a great way to add fiber and healthy carbohydrates to a meal. A handful of cooked chickpeas can also be tossed into almost any finished soup to add a little heft.
Why they’re good for you
Studies find that adding chickpeas or other legumes to a meal can help people feel up to 31% fuller. Chickpeas are also a good source of vitamin B6, which is involved in metabolism. Another recent study found that eating foods like chickpeas can keep you fuller longer throughout the day.
Nutrition
They’re great for gut and bowel health.
Danny Kim for TIME
Cinnamon
How to eat it
Cinnamon can add just the right amount of flavor to chai tea or even to roasted vegetables, like squash or carrots. It’s also a nice addition to a smoothie and can help balance out the natural sugars present in the fruit you’re using.
Why it’s good for you
This spice has been shown to help balance blood sugar, which can keep people satisfied for longer. And unlike table sugar, cinnamon contains nutrients like calcium, fiber and iron.
Nutrition
Artificial sweeteners come with a host of potential health concerns, so consider sticking to spices like this instead to perk up a drink or dish.
Danny Kim for TIME
Cod
How to eat it
Cod is a flaky fish that cooks quickly and is delicious when paired with green beans or leeks, or inside a fish taco with fresh salsa and cilantro.
Why it’s good for you
A single fillet contains fewer than 200 calories and, like most fish, its high protein content makes it a filling dinner option. Some studies suggest that fish like cod have a greater effect on satiety than even chicken or beef. The fat in cod is the good kind, making it appropriate to eat regularly.
Nutrition
It’s hard to get enough vitamin D from food—and most of us are deficient in the nutrient—but cod is a great source.
Just one cup of collard greens provides a third of daily recommended vitamin A and a quarter of daily recommended vitamin C. Collards are a cruciferous vegetable, which means they may also be cancer-protective.
Nutrition
They're very nutrient-dense greens.
Danny Kim for TIME
Corn
How to eat it
Boiled or grilled on the barbecue, corn tastes great with just a little butter and salt. You can also mix raw corn with cherry tomatoes and feta for a summery salad.
Why it’s good for you
Corn has a high water content, which makes it a more filling vegetable with fewer calories. It’s also high in lutein and zeaxanthin, phytochemicals that aid in healthy vision. The natural sugars make it an easy sell too.
Nutrition
A cup of boiled sweet corn has nearly the same amount of potassium as a small banana.
Cottage cheese is a very versatile kind of dairy: it’s tasty with fruit but can also become a savory dip with olive oil and a pinch of pepper.
Why it’s good for you
This cheese is a clear champion when it comes to appetite suppression. Just one cup of cottage cheese has 25 grams of protein—that’s more than half the amount in a cup of chopped chicken. It’s also a good source of bone-building calcium, and it’s naturally low in fat when compared with its protein content.
Nutrition
Opt for a full-fat variety for an even more satisfying snack.
Danny Kim for TIME
Cranberries
How to eat them
Fresh cranberries—which are tart and sweet at the same time—can be chopped and blended into a relish or jam, just like you would at Thanksgiving (but minus the sugar).
Why they’re good for you
Cranberries are low in fat and sugar and have a healthy dose of vitamin C and fiber. There’s also some evidence that compounds in cranberries can lower the risk of cardiovascular disease.
Nutrition
Evidence that cranberries can treat urinary-tract infections is scant, but all is not lost: the fruit’s vitamin E content can improve overall immune-system health.
Adding cumin to chicken or beef adds a kick to homemade tacos. It’s also a key ingredient in chili and tastes great sprinkled on roasted veggies.
Why it’s good for you
Cumin is high in phytosterols, compounds that can inhibit the absorption of cholesterol in the body. There’s some evidence that cumin may increase your metabolic rate, at least in the short term. Compounds in cumin are also thought to help digestion.
Nutrition
Some studies suggest that flavorful food is more filling.
Danny Kim for TIME
Currants
How to eat them
Currants are sour yet edible when raw. They taste much sweeter when they’re cooked, which releases their natural sugars.
Why they’re good for you
Currants come in red, pink, white and black and are a great source of both plant protein and fiber. Be sure to eat them as a garnish, though, as they are high in natural sugar.
Nutrition
One cup of currants contains more than a quarter of daily recommended iron.
Danny Kim for TIME
Dates
How to eat them
Dates are a delicious natural sweetener for smoothies and baked goods. They can also be eaten whole as a natural source of iron.
Why they’re good for you
One cup of chopped dates has nearly 50% of daily recommended fiber. Though they are one of the more sugary fruits, they’re also high in potassium.
Nutrition
Dates contain virtually no fat.
Danny Kim for TIME
Edamame
How to eat them
Japanese restaurants do this one right: steamed, with just a light sprinkling of salt, is one of the best ways to enjoy edamame.
Why they’re good for you
Edamame are young soybeans, and that means they’re high in protein and fiber. They also boast nearly a quarter of daily recommended magnesium, which can tamp down inflammation.
Nutrition
Edamame are a good vegetarian source of protein that’s also high in enzymes and phytochemicals that fight disease.
Danny Kim for TIME
Eggs
How to eat them
You can eat eggs scrambled, boiled or sunny-side up—just make sure you eat the whole thing, yolk included. And pair them with greens. Having eggs and vegetables together actually helps you absorb more nutrients from the greens.
Why They’re good for you
Yolks make eggs’ fat-soluble nutrients easier for the body to digest, and they don’t elevate cholesterol levels as doctors previously thought. One egg contains 35% of a person’s daily choline, which is important for cognitive function and may protect against Alzheimer’s disease.
Nutrition
Eggs are a complete protein and contain all nine essential amino acids the body can’t make itself.
Once cooked, make sure to squeeze fava beans out of their thick skin before eating.
Why they’re good for you
Fava beans are one of the most fiber-rich vegetables available. One cup contains 9 grams of fiber for less than 115 calories. They’re also a good source of dietary calcium.
Nutrition
Fava beans store well in the freezer.
Danny Kim for TIME
Figs
How to eat them
Eat them on the go, or add them to your cheese board. Halve figs and pair them with other nutritional powerhouses like nuts or goat cheese.
Why they’re good for you
Figs—which are actually members of the mulberry family—are slightly sweet, but they are also high in fiber. That fiber slows the release of sugar into the bloodstream, which means figs won’t leave you with a sugar crash later in the day like other sugary foods will.
Nutrition
Figs are a good source of vitamin C and calcium. They’re also an unlikely source of vitamin B6, which can be hard to get enough of from food alone.
Danny Kim for TIME
Flaxseeds
How to eat them
Grind flaxseeds, and sprinkle the fine powder on top of toast with almond butter. You can also include about a tablespoon of ground smoothies into your morning smoothie or on top of a bowl of yogurt or oatmeal.
Why they’re good for you
They’re tiny but mighty. Flaxseeds are a good source of plant-based fats and are especially high in heart-healthy omega 3s. Just one tablespoon of whole seeds contains 10% of your daily recommended magnesium, which can help increase energy.
Nutrition
You’ll get more nutrients from flaxseeds if you grind them right before eating.
Danny Kim for TIME
Full-Fat Milk
How to eat it
Use full-fat milk to thicken your oatmeal while also adding extra nutrients to it. You can also use it in smoothies to add protein.
Why it’s good for you
For years, we’ve been told to drink skim over full-fat milk, but the latest science shows that people who drink more full-fat dairy have a lower risk of diabetes and obesity-related health problems. Full-fat is also more filling and satisfying.
Nutrition
One cup of full-fat milk packs 8 grams of protein.
Danny Kim for TIME
Garlic
How to eat it
There’s hardly any dish that couldn’t benefit from a little fresh garlic. The bulb’s smell and flavor come from its sulfur compounds, which offer health benefits like lower inflammation. For disease prevention, some people also swear by swallowing a clove whole, once a day.
Why it’s good for you
Antibacterial properties from garlic have been linked to a lower risk for certain cancers, like cancers of the stomach, colon, esophagus and pancreas. If you add garlic to a recipe toward the end of the cooking process, you may retain even more of its nutrients.
Nutrition
Garlic is a very low-calorie food but also one of the most flavorful. Use it to spice up otherwise dull dishes.
Danny Kim for TIME
Goat Cheese
How to eat it
It doesn’t take much goat cheese to taste delicious and satisfy. Spread it on some healthy crackers as a snack, or stuff it inside dates for a scrumptious appetizer. It’s also nice dotting a greens-heavy salad.
Why it’s good for you
Goat cheese is easier to digest than other varieties of cheese, not to mention it’s one of the tangiest. Goat milk has also been shown in some studies to increase absorption of iron more than cow’s milk.
Nutrition
One ounce of goat cheese has 6 grams of filling, muscle-building protein.
Danny Kim for TIME
Grapefruit
How to eat it
Halve a grapefruit and eat it with a spoon, or peel the whole thing like you would an orange. Grapefruit also adds a nice tang to salads.
Why it’s good for you
By keeping blood sugar stable, grapefruit can lower levels of hormones that increase feelings of hunger. A 2014 study found that grapefruit juice was just as effective as the Type 2 diabetes drug metformin at lowering blood glucose in mice.
Before grilling, marinate hamburger patties with garlic, salt, pepper and Worcestershire sauce.
Why it’s good for you
Burgers are naturally high in protein that will keep you satisfied throughout the day, and grass-fed beef has a healthier balance of fat than grain-fed. It’s the condiments that will cost you, though. Go easy on sugary ketchup and salt-filled mustard. Eaten occasionally, burgers are a great source of vitamin B12 and iron.
Nutrition
Grass-fed meat is more expensive than grain-fed, but it packs more nutrition.
Danny Kim for TIME
Grass-Fed Steak
How to eat it
Grilled steak is one of the tastiest ways to load up on iron and protein, but try not to burn it. Charred steak can produce chemicals that are considered carcinogens by major health groups.
Why it’s good for you
Red meat tends to get a lot of heat, but grass-fed varieties (consumed in moderation) can be a part of a healthy diet and keep you full. Beef is high in protein, at 22 grams for three ounces. Meat from grass-fed cows has less saturated fat and more heart-healthy omega-3 fatty acids.
Nutrition
Don’t go crazy on portion size. Aim for a three-ounce steak, which is about the size of a deck of cards.
Danny Kim for TIME
Guava
How to eat it
Blend a little of this tangy fruit into your smoothie along with mango and a little fresh mint. When it’s very ripe—usually that means yellow and very soft—you can eat the whole thing, seeds and all.
Why it’s good for you
Guava has a low glycemic index, which means it’s higher in fiber and takes longer to digest than other fruits and won’t cause your blood sugar to spike.
Nutrition
Guava keeps blood sugar stable and cravings at bay. It’s also high in the antioxidant lycopene, best known for its presence in tomatoes. Plus, one guava contains more than 600% the amout of recommended daily vitamin C.
Danny Kim for TIME
Halibut
How to eat it
Garlic, lemon juice, salt and pepper are all you need to season halibut for a delicious roasted fish dish. To preserve all its natural juices, make a pocket out of parchment paper and bake it en papillote.
Why it’s good for you
Vitamin D can be tough to get from diet alone, but just half a fillet of halibut has more than double the nutrient amount recommended per day. It’s also high in healthy omega-3 fat (just like salmon) that can benefit the heart and brain.
Nutrition
Halibut is high in both polyunsaturated and monounsaturated fat.
Cut off the top of one and gently remove all the seeds to avoid its being extra spicy. Then slice it and add to homemade guacamole, toss it with roasted vegetables, or use it to top a simple green salad. Don’t forget to wash your hands immediately after chopping to prevent any accidental eye exposure.
Why they’re good for you
Research has shown that spicy food can increase satiety, and researchers have also found that peppers may encourage the body to burn more calories.
Nutrition
Capsaicin, the compound found in peppers, may lower inflammation and improve gut bacteria.
Danny Kim for TIME
Kidney Beans
How to eat them
Kidney beans are a key ingredient in chili and Mexican rice dishes. They can also be blended into a kidney bean and hummus dip to be served with veggies as a snack or an appetizer.
Why they’re good for you
Nearly every kind of bean tends to top dietitians’ lists of super-filling foods, thanks to their digestion-slowing fiber and high protein content. A 2016 study in the American Journal of Clinical Nutrition also found that when people add beans to their diet, they lose weight.
Nutrition
A cup of boiled kidney beans has 11 grams of fiber. Research shows that fiber feeds the good bacteria that live in our digestive system, keeping them happy (and you healthy).
Danny Kim for TIME
Kiwi
How to eat it
Kiwi skin may be fuzzy, but it’s still edible, nutritious and delicious, once you get comfortable with the texture. Mix chopped kiwi with one onion, a jalapeño and some lime juice for a sweet, tangy salsa. You can also eat it whole, like you would an apple.
Why it’s good for you
It doesn’t look like it, but the kiwifruit is a member of the berry family. Like other berries, it’s full of antioxidants and other nutrients, including vitamin C and fiber, while also being naturally low in calories.
Nutrition
Just one kiwi has all the vitamin C you need in a day.
Danny Kim for TIME
Lentils
How to eat them
Lentil soup is a fall and winter staple for good reason. You can mix up your recipe by adding a dash of lemon juice or red pepper flakes. Use red lentils for fastest cooking.
Why they’re good for you
Anyone looking to curb their hunger pangs should consider a diet that includes lentils. One cup of the legume contains a whopping 16 grams of fiber and 18 grams of protein, making it one of the most filling foods available.
Nutrition
Lentils contain more than twice the amount of folate as spinach.
Lima beans are one of the more nutritious vegetables. They’re low on the glycemic index, so they are ideal for people with insulin sensitivity and Type 2 diabetes. Lima beans also contain a good amount of protein and fiber, which balances out their carbohydrate content.
Nutrition
Like other high-fiber foods, lima beans may help lower cholesterol.
Danny Kim for TIME
Mozzarella
How to eat it
Stack sliced mozzarella cheese with tomatoes and basil as a caprese salad, the ultimate appetizer for late summer, when tomatoes are at their peak. Finish it off with a drizzle of balsamic vinegar.
Why it’s good for you
Just one standard one-ounce slice of mozzarella boasts 8 grams of protein and about half that many grams of fat. Research also shows that people who eat full-fat dairy tend to have lower rates of obesity-related disease.
Nutrition
Eating cheese in moderation doesn’t increase blood pressure and may help the heart. Plus, full-fat dairy can curb binging.
Mustard greens, like many other leafy greens (including kale and collards), add extra nutrition to salads and sandwiches. They’re also sturdy enough to toss into soups.
Why they’re good for you
Mustard greens are in the same family as cabbage, broccoli and radishes and contain many of the same compounds that make those foods nutritious. Mustard seeds have long been used in Chinese medicine to ward off infections.
Nutrition
Mustard greens are high in vitamin K. Some compounds in the greens are also being studied for cancer prevention.
Danny Kim for TIME
Oat Bran Flakes
How to eat them
Put down the sugary cereal and replace it with bran flakes. Have them for breakfast with some almond or full-fat dairy milk and a handful of berries for some natural sweetness.
Why they’re good for you
Bran flakes contain vitamins A and D, which are both fat-soluble. This means they are more easily digested if eaten with a fat, such as that in milk. If eaten in the morning, bran flakes can help keep your digestion on track for the rest of the day.
Nutrition
Bran flakes are a double whammy for satiety, with lots of fiber, a good dose of protein and a low amount of sugar.
Danny Kim for TIME
Oatmeal
How to eat it
Overnight oats are easy to eat without slowing you down in the morning. Put oats, milk, nuts and a little honey in a jar. Keep in the fridge overnight. Top with berries in the morning.
Why it’s good for you
Oats are one of the most fiber-rich foods on the planet, and oatmeal is an especially absorbent food, making it even more filling. When it’s cooked with milk or water, the oats swell in size and take longer to digest, which slows the onset of hunger.
Nutrition
The fiber in oatmeal can help stabilize blood sugar and balance out the fact that it’s high in carbohydrates.
Danny Kim for TIME
Oranges
How to eat them
It’s fine to consume oranges in the form of pulp-filled juice (be sure to check the label), but keep in mind that some orange juices are not 100% juice, and most contain lots of sugar. Fresh-squeezed juice is the ideal. But really, whole oranges are best.
Why they’re good for you
We all know oranges are high in vitamin C—just one fruit has 85% of your daily recommended intake—but oranges also contain fiber and a high amount of heart-healing potassium. Fiber in fruit is key—it prevents blood-sugar spikes that come with juice.
Nutrition
Eating fruits like oranges on a regular basis can lower the risk of heart disease by up to 40%, a 2014 study found.
Danny Kim for TIME
Oysters
How to eat them
Oysters are best eaten raw, whole and—importantly—chilled, which is why they’re often presented on a bed of ice. Keep that in mind if you’re shucking at home.
Why they’re good for you
Oysters are a very low-calorie source of protein and are also a great source of hard-to-get vitamin B12. What’s more, a dozen oysters confer more than a quarter of the daily recommended amount of iron, a nutrient in which many people are deficient. Like many ocean foods, they’re also high in trace minerals that can be hard to get otherwise.
Nutrition
Oysters tend to taste best in the fall and winter, but it’s a myth that they’re unsafe to eat during other times of the year.
Danny Kim for TIME
Parmesan Cheese
How to eat it
Sliced Parmesan cheese tastes great when paired with apples or grated and sprinkled on popcorn.
Why it’s good for you
Dairy can get a bad rap, but a daily serving of cheese has been linked to a lower risk of cardiovascular disease. Eating a moderate amount may even increase the likelihood of living longer. Parmesan cheese is also high in protein.
Nutrition
The bacteria in cheese—which is a fermented food—may improve gut health.
Danny Kim for TIME
Passion Fruit
How to eat it
Passion fruit seeds—which look a little like oversize pieces of grapefruit—are delicious when blended into a smoothie with other fruits like pineapple, mango or raspberries. They are naturally a bit tart.
Why it’s good for you
Passion fruit is low in calories but has a significant amount of fiber and vitamin C. It’s also a good source of the compound lycopene, an antioxidant that is thought to lower risk for heart disease and improve immunity.
Nutrition
The vitamin C in passion fruit can help maintain connective tissue, bones and skin.
Chop up peaches and mix them with tomatoes, cilantro, lime and red peppers for a sweet and savory salsa that pairs well with pork or fish.
Why they’re good for you
These fuzzy fruits have been shown in studies to ward off obesity-related health problems like diabetes and heart disease, thanks to compounds that can lower inflammation and unhealthy cholesterol. One fruit has about 13 grams of natural sugar, which means it’s best eaten in moderation, like most fruit.
Nutrition
The potassium in peaches can help lower risk for heart disease.
A dollop of peanut butter on an apple or banana is a great post-workout snack. It’s also a delicious way to add a little fat to a smoothie, to top whole-grain bread or to spoon into a bowl of oatmeal.
Why it’s good for you
Peanut butter is high in fullness-inducing fiber and protein, and it’s just the right amount of salty and sweet to satisfy cravings. It’s also high in niacin, which helps the body harvest energy and improves circulation and inflammation levels.
Nutrition
Steer clear of low- or non-fat peanut butter, which is high in sugar.
Danny Kim for TIME
Pears
How to eat them
Eat a pear as you would an apple—whole, one bite at a time—or slice it up and use it in a salad paired with blue cheese and arugula. They’re also a nice addition to morning smoothies and can be eaten smeared with nut butter as a snack. Healthy fat makes some of the other nutrients in pears more available to your body.
Why they’re good for you
Pears are a very fibrous fruit—about 6 grams per pear—which means they contain around the same amount of fiber as half a cup of almonds, but they are far lower in calories.
Nutrition
Pears are high in antioxidants that can prevent damaging free radicals.
Danny Kim for TIME
Pecans
How to eat them
Pecans are commonly used in desserts like pies and cookies, but they’re also tasty in stuffing and sprinkled on vegetables or just eaten plain. They also make a nice addition to homemade low-sugar granola (look for an olive-oil-based granola recipe that uses a sweetener like maple syrup or honey).
Why they’re good for you
The disease-fighting antioxidants and healthy-fat omega-3s from pecans can improve overall health and help keep the heart in tip-top shape. One cup of pecans has as much as 10 grams of fiber, which will keep hunger satisfied too. Still, pecans are, like all nuts, calorie- and fat-dense.
Nutrition
Pecans are high in both polyunsaturated and monounsaturated fats, so moderation is key.
Danny Kim for TIME
Pineapples
How to eat it
Pineapple is a simultaneously sweet and tangy fruit, which is why it’s often used to make smoothies and also turns up in savory side dishes and condiments, like salsas.
Why it’s good for you
Pineapples are high in natural sugar, fiber, protein and vitamin C. The fruit also contains manganese, which is partially responsible for metabolizing fats and carbohydrates. Pineapples have a host of nutrients that are important for eye health and preventing vision loss. They also contain a compound called bromelain, which some studies suggest can help digestion.
Nutrition
One pineapple has half of the daily recommended vitamin B6. It’s also thought to be anti-inflammatory.
Danny Kim for TIME
Pistachios
How to eat them
Pistachios are best eaten by the handful. If you’re not buying them whole, pay attention to the amount of added salt.
Why they’re good for you
Here’s a little-known fact about the little green nuts: they’re lower in fat than most other nuts. As many as 50 pistachios contain fewer than 200 calories, making them a healthy snack. Eating pistachios can also curb hunger and support healthy insulin responses, which is especially important for people with diabetes. A 2015 study found that people who added pistachios to their diet for 10 weeks had healthier levels of blood fatty acids.
Nutrition
Pistachios contain healthy fats that regulate blood sugar and hunger.
Danny Kim for TIME
Plums
How to eat them
Instead of using grapes, add chopped plums to a chicken salad for a new twist on a classic recipe. You can also eat them whole, minding the pit in the middle, of course.
Why they’re good for you
Plums are not only low in calories and fat but are also a low-glycemic-index food. So even though they’re sweet, they won’t send blood sugar soaring and can help modulate fat-gene expression. That means they’re less likely to cause the weight gain that can come with sugary foods.
Nutrition
Plums can help good bacteria in the gut flourish. Plus, one plum has only 30 calories and contains heart-healthy potassium, which is also good for muscles.
Danny Kim for TIME
Pomegranate Seeds
How to eat them
To eat a pomegranate—one of the most popular so-called superfoods in recent memory—cut off the top and bottom of the fruit and then cut it in half and spoon out the whole seeds, being careful not to burst them. Pomegranate juice is also an option but should be consumed in moderation, as it’s high in sugar and low in fiber.
Why they’re good for you
A chemical compound in pomegranate fruit called punicalagin may slow the progression of diseases like Alzheimer’s and Parkinson’s by treating inflammation in the brain.
Nutrition
One pomegranate meets half the daily calcium recommendation.
Don’t be wary of cooking popcorn on the stove—it’s easy and fast and can be done with just a small splash of oil. Add a pinch of salt, a little olive oil and a sprinkle of nutritional yeast for umami flavoring. Other spices that pair well are smoked paprika, garlic powder and chili flakes.
Why it’s good for you
Popcorn may be mostly air, but it’s an antioxidant-filled grain that helps soothe your appetite. It’s also high in fiber.
Nutrition
Some microwaveable popcorn varieties contain unhealthy chemicals.
Danny Kim for TIME
Pork Tenderloin
How to eat it
Rub pork tenderloin with salt, pepper, brown sugar, garlic powder and cumin. When cooking, make sure the meat has an internal temperature of at least 145°F.
Why it’s good for you
Pork tenderloin is a lean cut of meat and is high in protein and vitamin B12. It’s also one of the most concentrated food sources of zinc, which is important for normal growth and development as well as senses of taste and smell.
Nutrition
Opt for antibiotic-free varieties to avoid the spread of drug resistance, which is an outgrowth of meat production. If you can afford it and it’s available, go organic. Studies suggest it’s healthier.
Danny Kim for TIME
Potatoes
How to eat them
Chop up potatoes (with the skin on), and coat them with olive oil, salt, pepper and thyme. Bake for 25 to 35 minutes at 375°F. Roasting is a good way to preserve the potatoes’ fiber and nutrients; boiling can leach out some nutrients.
Why they’re good for you
Potatoes are often criticized as carb-heavy, but as long as they’re not fried, they’re healthy and filling, and the skins are especially good for you. A 2014 study found that people who regularly consumed potatoes did not gain weight compared with people who ate them less.
Nutrition
Eat potatoes with beans or lentils to prevent blood-sugar spikes.
Danny Kim for TIME
Pumpkin
How to eat it
Step away from the pumpkin-flavored lattes. There are other ways to eat pumpkin, like in chili or a hummus.
Why it’s good for you
Eating pumpkin is good for your vision—just one cup has nearly 200% of the recommended amount of vitamin A per day. Pumpkin is also very low in calories but high in fiber, which makes it a dieter’s friend.
Nutrition
The antioxidant beta-carotene in pumpkin is thought to have anti-cancer effects.
Pumpkin seeds are delicious toasted with a little olive oil and salt. They can be eaten on their own or tossed into a homemade granola or a bowl of oatmeal or ground up in a smoothie.
Why they’re good for you
Pumpkin seeds have many of the same nutritional benefits as the fleshy part of the vegetable, but the seeds also contain phytosterols that can help regulate cholesterol. Like most seeds, pumpkin seeds contain heart-healthy fats. They’re also high in magnesium, which is good for the heart as well as muscle recovery when you’re sore.
Nutrition
Pumpkin seeds contain tryptophan, which can help improve mood.
Danny Kim for TIME
Quinoa
How to eat it
Simple is best here: Bring two cups of water to boil. Add one cup of quinoa, and turn the water down to a simmer for around 25 minutes. Once fluffy, add quinoa to a salad or eat on its own. To add a nutty taste, toast the seeds for a couple of minutes in a bare pan before boiling.
Why it’s good for you
Quinoa is one of the only plants that contain a complete protein, which means it has all the necessary amino acids needed for good health. Eating quinoa whole, rather than in a nutrition bar, means you’re getting the full amount of vitamins and fiber.
Nutrition
One cup of cooked quinoa has more protein than a large egg.
Danny Kim for TIME
Quinoa Pasta
How to eat it
Quinoa pasta is just as tasty as wheat versions but packs even more fiber. Unlike some other gluten-free pasta, it doesn’t get mushy when it’s cooked. Once it’s ready, top it with a spicy tomato sauce or with vegetables, a little olive oil and Parmesan cheese.
Why it’s good for you
Quinoa contains more folate than other common gluten-free grains like rice and corn, making it especially good for expecting moms. Quinoa pasta also has a good amount of iron and fiber, and it cooks quickly.
Nutrition
Quinoa pasta may help lower inflammation and improve allergy symptoms.
Danny Kim for TIME
Radishes
How to eat them
Radishes add the right amount of crunch to salads and tacos. They can also be substituted for crackers as a vehicle for hummus and other dips.
Why they’re good for you
Radishes are a diet-friendly vegetable thanks to their high water content and fiber. They also contain glucosinolates, sulfur-containing compounds that can reduce risk for cancer. The vitamin C in radishes may also prevent cellular damage and helps the body absorb nutrients like iron.
Nutrition
Radishes can soothe digestion and relieve bloating. And, like other spicy and slightly pungent foods, radishes contain compounds that are being studied for disease prevention and reversal.
Danny Kim for TIME
Raspberries
How to eat them
Mix raspberries with full-fat Greek yogurt and a little granola for a filling breakfast.
Why they’re good for you
Compounds in raspberries known as anthocyanins may lower insulin resistance and improve blood-sugar control among people with diabetes. Raspberries are sweet, but they won’t cause a blood-sugar spike, which means they keep you feeling full longer than other sweet foods. Eating berries has also been linked to a lower risk for heart disease.
Nutrition
Fresh berries should be eaten right away. Frozen is a good way to get them at their peak of freshness.
Danny Kim for TIME
Romaine Lettuce
How to eat it
Romaine lettuce is having a comeback. Often dismissed as a nutrient-free, watery green, it’s now being embraced as an ideal base for any salad. It also tastes great mixed with spicier greens, like arugula.
Why it’s good for you
This lettuce may not be as dark green as its leafy peers, but it’s still full of nutrients like potassium and fiber. One serving has more vitamin A than you need in a day, and it contains antioxidants that may help prevent colon or liver cancer.
Nutrition
Romaine lettuce is a good source of folate, which prevents birth defects and encourages healthy cell division.
Danny Kim for TIME
Rye Bread
How to eat it
Look out for whole-grain rye varieties, as many loaves in the U.S. are made with refined grains that don’t have the same amount of nutrition. Top rye bread with a dollop of tuna salad for a healthy and filling sandwich. For a twist, try olive oil and lemon instead of mayonnaise as the binder.
Why it’s good for you
You don’t have to say goodbye to all carbs if you want to lose weight. Rye bread is a good source of fiber, which can help people feel full longer.
Nutrition
Rye is high in magnesium, which keeps blood sugar healthy. It’s also a whole grain, which is heart-healthy.
Danny Kim for TIME
Salmon
How to eat it
Grilled salmon is delicious, but even canned salmon is a rich source of vitamin D, healthy fats and protein. Consider adding a little wasabi to a salmon marinade for extra flavor.
Why it’s good for you
Omega-3 fatty acids, which are linked to better memory and blood health, are what make salmon one of the healthiest fish in the sea. They’re heart-healthy and may serve as an appetite suppressant. Salmon is also high in vitamin D, which is important for nutrient absorption.
Nutrition
Choose wild salmon, which may have fewer pollutants and antibiotics than farmed.
These mollusks only need to be cooked in a pan for a few minutes on each side before they’re ready for serving. Both sides should look golden brown when they’re done.
Why they’re good for you
Scallops are lean but still meaty, and since they have a high water content and a lot of protein, they can keep you fuller longer than some other proteins. Scallops also tend to be one of the more sustainable seafood options, with low amounts of mercury, which make them a good choice for health-conscious eaters.
Nutrition
Three ounces—which is about four scallops—has 17 grams of protein.
Danny Kim for TIME
Seaweed
How to eat it
A popular ingredient in many Asian dishes, seaweed can be eaten in many forms—as a dried snack or seaweed salad. Some seaweeds, such as kombu, can also be added to broth.
Why it’s good for you
Seaweed is very low in calories and contains a good amount of protein. It is also high in iodine, which can be hard to find naturally in food. Iodine is important for thyroid health and hormone regulation, and one sheet of seaweed—depending on the variety—can contain far more than the recommended daily amount of the nutrient.
Nutrition
Even though it’s a low-calorie food, seaweed has nutrients that can keep appetite in check.
Danny Kim for TIME
Sesame Seeds
How to eat them
Also called benne seeds, they can be tossed by the tablespoon into a rice dish or a stir-fry. You can also use them to top salads or salmon or eat them in the form of tahini.
Why they’re good for you
Sesame seeds may be small, but they contain a fullness-inducing trifecta of fiber, protein and fat. The seeds are high in copper, which is thought to help tame some of the pain and swelling associated with diseases like rheumatoid arthritis. They are also a good source of calcium, magnesium and iron.
Nutrition
Sesame seeds are high in zinc, which helps immune health.
Danny Kim for TIME
Soy Milk
How to eat it
If you’re a coffee drinker, consider using soy milk instead of conventional milk for sweeter flavor and creamier consistency. It can also be a base for smoothies and oatmeal.
Why it’s good for you
Soy milk is a protein-rich alternative to cow’s milk, which makes it ideal for people who are sensitive to dairy or are vegan. It also contains less sodium than some other milk alternatives. Soy milk is a good source of vitamin B6, which is important for both metabolism and preventing brain disorders in infants.
Nutrition
One cup of soy milk has 8% of your daily potassium.
Spinach is an obvious choice for a healthy salad, but it also adds a lot of nutrition to smoothies—fresh or frozen—without overpowering the other ingredients, including fruit.
Why it’s good for you
Spinach is full of plant membranes called thylakoids that increase fullness and lower cravings for sweet foods, according to a 2015 Swedish study. It’s also high in zinc, fiber, thiamine, folate, calcium, iron, magnesium, phosphorus, potassium, copper, manganese, and vitamins A, C, E, K and B6.
Use spelt flour to make bread or baked goods. Some people with a gluten intolerance can tolerate spelt, but people with celiac disease should not eat it, as it may contain some gluten.
Why it’s good for you
Spelt is an ancient grain that’s made a resurgence in recent years. It has a higher amount of protein than other types of grain, and it’s a great substitute for people who are sensitive to wheat. It’s high in iron and magnesium, both of which are important for normal growth and development and keeping the body’s many systems working well.
Nutrition
One cup of spelt has 25 grams of protein.
Danny Kim for TIME
Split Peas
How to eat them
Split peas are a staple of vegetable soup and Indian food, and they don’t need to soak before you cook them, making them a good weeknight option.
Why they're good for you
Split peas are low in sugar and high in both fiber and protein—the golden combination for filling foods. They are also a potent source of potassium, which can keep blood-sugar levels stable. If you decide to eat split-pea soup from the can, consider a low-sodium variety in order to get the best taste without sacrificing nutrition—many canned soups can pack pack at least half of your daily salt limit.
Nutrition
They contain more than 30% of daily protein.
Danny Kim for TIME
Strawberries
How to eat them
Strawberries need no hard sell: they’re a sweet summer favorite. Of course, they taste great mixed into oatmeal or yogurt, but they also pair well with savory items, such as spinach salads and on cheese or meat platters.
Why they’re good for you
Compared with some other fruits, strawberries are surprisingly low in sugar. Just make sure you give them a good wash before eating since they tend to have a higher amount of pesticide residue than any other type of produce, according to recent studies.
Nutrition
Washing strawberries in a vinegar-and-water mix can extend their freshness for a couple of days once they’re at home with you.
Danny Kim for TIME
Sunflower Seeds
How to eat them
Add a tablespoon or two of sunflower seeds to salads for extra crunch and a good dose of healthy fat. Salted seeds are fine, but keep an eye on portion sizes, since some conventional varieties can be overly salty.
Why they’re good for you
Eating sunflower seeds is an easy way to get dietary vitamin E, which functions as an antioxidant, helps reduce inflammation and promotes a healthy immune system. The healthy fats in these seeds can also keep your appetite more regular and, like all seeds, they contain concentrated amounts of nutrients.
Nutrition
Thanks to their high fat content, sunflower seeds can keep hearts healthy and cholesterol low.
Danny Kim for TIME
Sweet Potatoes
How to eat them
Make a healthier version of fries at home with sweet potatoes sliced into spears and tossed with a small amount of salt and olive or coconut oil. They’re also tasty tossed with paprika, cumin and garlic.
Why they’re good for you
Sweet potatoes are especially high in vitamin A, which is a vision-supportive nutrient. Unlike some other carbohydrates, sweet potatoes are low on the glycemic index scale, which means they don’t wreak havoc on blood-sugar and insulin levels.
Nutrition
Sweet potatoes contain glutathione, an antioxidant that can improve immunity.
Danny Kim for TIME
Tumeric
How to eat it
Add turmeric to smoothies, curries or roasted vegetables like carrots. It can also be added to lemon water and consumed as a kind of daily health tonic spiked with the trendy superfood.
Why it’s good for you
Turmeric is called the golden spice for more reasons than one. Compounds in turmeric may drive down pesky inflammation, and it adds extra flavor to foods, which can make meals more filling. While more research is needed, it’s been a culinary staple for centuries for good reason.
Nutrition
Eating turmeric and a variety of other spices can have real health benefits for healthy eaters.
Danny Kim for TIME
Tuna
How to eat it
Tuna doesn’t need a ton of mayo to taste great, in a sandwich, on top of a salad or as your main course. With canned tuna, simply add some chopped celery and a bit of lemon for more flavor, if you want to skimp on fat. Tuna steaks are also exceptionally good as a main.
Why it’s good for you
The high levels of omega-3s in tuna can keep blood pressure under control. Tuna’s protein is also filling and low in added fat.
Nutrition
The American Heart Association recommends eating at least two servings of fish each week.
This shouldn’t be a once-a-year bird. Roasted, a small turkey goes a long way. Eat it plain with a side of veggies, or shred it up and use it in soups. Home-cooked turkey is lower in sodium than store-bought.
Why it’s good for you
Turkey is high in lean protein, which breaks down into amino acids to help the body repair cells and build muscle. Though turkey does contain L-tryptophan, which is linked to sleepiness, it has about the same levels as other types of meat, making the turkey-tiredness connection something of a myth.
Nutrition
The niacin content in turkey may help lower the risk of heart disease. Turkey is also a healthy source of lean protein.
Walnuts can add extra fat to any meal and are a hearty afternoon snack. In fact, when we polled experts, they named walnuts the single healthiest weekday work snack thanks to its combination of fiber, protein and fat.
Why they’re good for you
Walnuts are high in fiber, which means they can help keep cholesterol down. Thanks to their healthy fats, walnuts can also improve blood-vessel health and circulation. That combination of fiber and fat can also lower the risk for hunger pangs.
Nutrition
Some research suggests that walnuts may help combat memory loss when eaten regularly.
Wheat Germ
How to eat it
Wheat germ is the embryo of the grain, making it a very concentrated and flavorful form of wheat that you can sprinkle on top of yogurt for extra nutrients without compromising taste. You can also use it mixed with (or in lieu of) bread crumbs in recipes.
Why it’s good for you
The germ is the most nutritious part of the wheat kernel. It’s also high in folate, which can be hard to get enough of every day and can prevent birth defects.
Nutrition
Wheat germ is high in B vitamins, which can improve mood and energy.
Danny Kim for TIME
Whole-Fat Greek Yogurt
How to eat it
Full-fat Greek yogurt tastes great with natural sweeteners like berries or a little honey. It’s also a great thickener for smoothies and can be used instead of sour cream in dips and toppings.
Why it’s good for you
A Harvard study of 100,000 people found that higher yogurt consumption was linked to a lower risk for Type 2 diabetes, possibly due to probiotics in yogurt that can lower inflammation and insulin sensitivity. One cup of Greek yogurt can also contain as many as 20 grams of protein—depending on your needs, that could be a third of your daily total.
Nutrition
Greek yogurt is high in protein and low-calorie.
Danny Kim for TIME
Whole-Grain Bread
How to eat it
Make a sandwich with healthy nut butters and banana, or fill it with hummus and veggies like tomatoes and peppers. Just be mindful that “whole grain” claims can be misleading, since the term isn’t legally enforced. Look at the ingredient list to make sure that whole grains are, in fact, at the top.
Why it’s good for you
You don’t have to cast off all carbs to be a healthy eater. Whole-grain bread is a good source of resistant starch, which will keep you full longer than refined carbohydrates like white bread and pasta.
Nutrition
Whole-grain bread is digested more slowly than processed grains, which means it’s more filling.
