Im the first to admit that the term superfood gets thrown around a lot in media and marketing, but that doesnt mean we should turn our backs on the bursting-with-nourishment, lovely, potent, and delicious foods that fall under the moniker. Especially when these foods are known to lower cholesterol, reduce the risk of heart disease and cancer, and, while were at it, put you in a better mood.Although some people have run rampant with the term and have made a mint by promoting the miraculous! fountain-of-youth! death-defying! benefits of superfoods, I hope that there wont be a backlash against good, old-fashioned, super nutrient-exuberant food. As Ive said before, Im a crusader for most edibles in their pure formsand the majority of them are superfoods in my book. There are few whole foods from the plant world that dont have some health-boosting element to brag aboutso how to decide what to eat? Thats why I like to think about (and eat) superfoods by season. Sure pumpkin is an A-plus superfood, but I like to save that for fall when its fresh and local, and look towards new fruit and tender green things this time of year. Its a way to be connected to the planets cycle and decrease food miles, while giving your body a diversity of nutrients throughout the year to maximize its potential. And, to me at least, spring produce just tastes its amazing best in, yes, the spring! Funny how that works.Next: Artichokes (click through to end for printable list)
