11 Healthiest Foods You're Not Eating

The NYT Well Blog has a list of 11 healthy foods that you’re probably not eating. Why? Because they’re beets and cabbage, that’s why. Oh well, maybe you can get Jerry Seinfeld’s wife to tell you how other people figured out how to hide these foods in pizza. Just kidding, they’re not all bad. There’s blueberries! And cinnamon!

The 11 Healthiest Foods You’re Not Eating

1. Beets

2. Cabbage

3. Swiss chard

4. Cinnamon

5. Pomegranate juice

6. Prunes

7. Pumpkin seeds

8. Sardines

9. Turmeric

10. Frozen blueberries

11. Canned pumpkin

Extra credit to anyone who figures out how to eat them all at the same time without vomiting!

The 11 Best Foods You Aren’t Eating [NYT Well Blog]
(Photo: kusine )


Edit Your Comment

  1. surreal says:

    the pomegranate lobby must know some very powerful people. pomegranate everywhere. several years ago you couldn’t even get your hands on pomegranate ANYTHING 11 months of the year. can someone please investigate this?

  2. Anonymous says:

    Dwight, nobody likes beets. Why can’t you grow something people like, like candy? I could use a piece of candy right about now.

    -Michael Scott

  3. Jaysyn was banned for: https://consumerist.com/5032912/the-subprime-meltdown-will-be-nothing-compared-to-the-prime-meltdown#c7042646 says:

    Cool, every thing up there but #1 & #2 are yummy!

    And even #1 is yummy when pickled!

  4. AnderBobo says:

    Canned Pumpkin + Instant Oatmeal + One Splenda + Pumpkin Pie Spice = HEAVEN!!!!

  5. corkdork says:

    A good number of these could be made into ice cream. Think of it: Pomegranate ice cream with blueberries! Canned pumpkin ice cream with cinnamon!

    A number of the remainder could become a very enjoyable salad — Swiss chard, cabbage, and sardine (hey, you use them in a Caesar salad, so why not?). Just go light on the oily dressing, or just use a spritz of vinegar.

    I’m just surprised that they didn’t include red wine (in moderation). The same compounds responsible for the red color and velvety mouthfeel of red wine are also responsible for lowering LDL levels — it’s the reason the French don’t die off en masse due to heart attacks, despite traditionally eating fatty foods.

  6. Anonymous says:

    @Jaysyn: #2 is yummy also when ‘krauted and put on a hot dog. Although I’m sure that’s not how it’s supposed to be eaten to get full nutritional value out of it.

  7. synimatik says:

    @ corkdork

    I had to look up the word ‘moderation’ because I was fairly certain you meant 1 bottle per day. Which mean’s I’m healthy as a French ox!

  8. sir_eccles says:

    Borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht borscht!

  9. TWinter says:

    @corkdork: The didn’t include red wine in this list because many people are already drinking it – this is a list of good for you things that most people don’t eat or eat very rarely.

  10. TWinter says:

    The = They – arg, can we please have an edit button?!!!!

  11. HungryGrrl says:

    Ah a thread just for me.

    How to eat #2 in a healthy manner?

    Quick Slice Salad (aka Hippie Slaw)

    1. Shred some cabbage. (the pre-shredded stuff is handy but goes bad really quick.)
    2. Put some salt on the cabbage and mix it up. Set aside while you prep the rest of your meal.
    3. The salt will draw out some of the juice from the cabbage, crisping it up and making a start for the dressing. Add some lemon juice and honey. Feel free to experiment. I put in shredded green onion when I have it. For a more traditional slaw add in some sour cream and hot sauce.

    Cabbage is also good in asain-style dishes.

    And the best cooked cabbage dish EVER is Colcannon. (make some mashed potatoes- I like red ones with the skin still on. Shred some cabbage and lightly cook it with some green onions and butter. Stir into potatoes. Season with salt and pepper, and put a big pat of butter on top. If neccecary, microwave to melt the butter. Perfect for a classy St Patrick’s day meal with some lamb stew or chops. Or any day you need some lumpy buttery comfort food.)

  12. HungryGrrl says:

    where oh where did my very helpful comment go?

  13. Smitty Werbenjagermanjensen says:

    Wasn’t oat bran the savior of humanity a few years ago?

    Now it is not even in the top 10

  14. choinski says:

    Extra Credit Answer: Thanksgiving.

  15. TWinter says:

    @Smitty Werbenjagermanjensen: Read the d@#* article people – it’s a list of healthy foods that people DON’T eat very often.

  16. EllaMcWho says:

    I’ve had 1 – 5, 7 & 10 on the list within this week, though my 5 was pomegranate fruit and my 10 were fresh not frozen. Why the qualifiers on blueberries & pumpkin (frozen and canned respectively)? Are we consumers that dumb that we wouldn’t know these items are available out of season in those forms? And since I’m nitpicking, are cinnamon and tumeric really food? Anything that is not able to stand alone as a dish and that provides no nourishment shouldn’t qualify…

  17. Cap'n Jack says:

    Canned Pumpkin? I’d never have guessed…

  18. EllaMcWho says:

    @HungryGrrl: seconded (Colcannon as the best cooked cabbage dish)

    Does having sardines via Wocester sauce count? oh, nevermind, those are anchovies…

  19. Angryrider says:

    Cabbage FTW. How I love it as a compliment to my BBQ pork.

  20. consumersaur says:

    Well damn, only two of those really work with alcohol.

  21. Chairman-Meow says:

    I thought of hell would be me sitting there being served Sardines & prunes. There is no in hell way you are getting me to within 100 feet of a Sardine. Prunes can keep their shriveled husks just as far thank-you-very-much.

    As for beets….they are best either pickled or roasted in da oven with Turnips, Parsnips, and Carrots. Yum.

  22. Vicky says:

    I see the first three in seed catalogs all the time with unconvincing promises of “mild flavor.” I have never wanted to take the plunge – what would I do with an especially productive plot of beets? I already barely find use for 2 radishes a year and those are super easy to grow.

  23. mgy says:

    Frozen blueberries are my favorite food.

  24. dialing_wand says:

    @consumersaur: But a few more than two could be turned into alcohol. ;)

  25. PinkBox says:

    I actually eat seven of those items quite often.

    Being southern though, I can’t say I eat all of them in a very healthy manner.

    Fried cabbage or pickled beets, anyone?

  26. induscreed says:

    @surreal: so true,

    this years new fashion fruit is supposed to be the MANGOSTEEN

  27. Saboth says:

    Pomegranate (juice) prices make gasoline prices seem like tap water. Otherwise, I’d drink it.

  28. Boogaloo2 says:

    @NameGoesHere: I’m with you. I’m from the south & I love cabbage when cooked with fatback. Mmmm! Kinda sucks the healthiness right out of it though, I guess.

    Everything in moderation, though!

  29. harvey_birdman_attorney_at_law says:


    Why FROZEN blueberries? Are they healthier than fresh blueberries?

  30. backbroken says:

    @sir_eccles: Thank you that!

  31. loganmo says:

    That list is totes missing the deep fried oreos, cotton candy, and funnel cake.

  32. Youthier says:

    I don’t know what Swiss chard and tumeric are… so that probably says something about me.

    Everything else is pretty tasty but most aren’t things I eat often. I’ll have to step that up.

  33. savvy999 says:

    Beets FTW! Love ’em!

    Be forewarned tho, they turn your poop red.

  34. Turmeric is a spice that turns things yellow. It’s used in a lot of dishes in place of saffron, since saffron costs a metric assload per ounce. I eat TONS of turmeric, it’s not hard to get a lot of. Learn to make like one kind of curry or alu gobi or something and you’ll get your yearly quota of turmeric.

    I think they should have included rutabaga, which is absurdly high in vitamin C, potassium, calcium, vitamin A, and fiber (and even has folate, which not a lot of veggies do); and kale, which is the calcium-est green veggie possible, also high in A, potassium, and C. Both are big on the phytochemicals too.

    I guess some people eat kale, but hardly anybody even knows what a rutabaga is, and both are easy to prepare in non-vile ways. Whereas I have yet to find a non-vile way to eat cabbage (and kale’s better for you than cabbage, so there).

  35. Dervish says:

    I LOVE beets. Can’t stand them pickled, but boil them and I’ll eat ’em until my various bodily excrements turn bright red. I cannot wait for our CSA farm to start picking beets.

    Sardines are pretty much the only thing on this list that I’m iffy about.

  36. crabbyman6 says:

    @harvey_birdman_attorney_at_law: Same question, why FROZEN blueberries and CANNED pumpkins? Do they add something in the process?

    Beets are pretty easy to grow and their leaves are good in salad mixes. So as they grow you can snip a few leaves here and there and then do whatever you want with the beet.

    I don’t even know what turmeric is. :(

  37. Mr_Human says:

    @crabbyman6: Turmeric is an orange-looking spice, used in a lot of Inidan recipes. You’ll find it in curry powder blends.

  38. johnva says:

    I already eat a lot of these regularly.

    Beets are among my favorite vegetables. They are wonderful roasted and then added to salad.

  39. MameDennis says:

    …and they turn #1 pink. Which is freaky enough to enjoy on its own merits.

    There’s an awesome recipe in “How to Cook Everything” for Beet Roesti. It’s essentially beet hash browns, and it’s ridiculously good. If your only encounter with beets has been in pickled form, give it a shot–they can be really rich and delicious when cooked. Be prepared for your food processor to look like it’s bleeding when you do the dishes. Totally worth it!

  40. ElizabethD says:


    Umm, Caesar salad has anchovies in it, not sardines.

  41. drdom says:

    There are good sources of reasonably priced Pomegranate juice. It depends on whether it’s imported or domestic. Some of the imported stuff is pricey. But the California POM products are reasonably priced.
    I participated in an investigational study utilizing Pomegranate juice and monitoring it’s effects on metastatic cancer. I don’t know if it works for everyone, but it did wonders for me.

  42. johnva says:

    If you can find it in season, pomegranate fruit is delicious too. But it’s not a year-round thing in most stores.

  43. tmed says:

    The mistake a lot of people make is believing that beets are food and not some sort of medieval torture device.

  44. snowburnt says:

    I had several Korean suite mates in college. They ate kim chee which apparantly has something to do with aged cabbage mixed with festering animal flesh packaged in fermented sewage or at least that’s what the entire dorm smelled like when they opened it up.

    It’s turned me off from cabbage for a little while.

  45. Jabberkaty says:

    I like cabbage as long as it hasn’t been cooked or pickled. Gimme a coleslaw, lightly tossed in mayo with heaps of crushed black pepper and I’m in a happy place.

    I should probably give beets a second chance. They’re just so mauve.

  46. Bloberry says:

    I started eating sardines every day about 6 months ago, and my blood numbers have improved dramatically. Good Stuff, Maynard!

  47. Ayo says:

    Try to eat a spoon full of cinnamon with out drinking anything. Its quite interesting.

  48. RhymePhile says:

    I love pickled beets and onion — they come together in a jar, although the brand name escapes me — right from the fridge. For some reason I don’t like beets warm.

  49. exkon says:

    Pomegranate juice is delicious but that stuff is EXPENSIVE.

  50. Dervish says:

    @Ayo: I’ve never eaten a plain spoonful of it – sounds dry – but I HAVE eaten an entire pie with a spoonful in it!

    C’mon, it’s OK, because pumpkin and cinnamon are good for me!

    Seriously though, to me cinnamon = autumn/thanksgiving. I am an absolute sucker for anything with a heavy spice component – cinnamon, ginger, nutmeg, clove, allspice, all of them.

  51. Zyada says:

    What TWinter said – how hard is it to at least read the title of the article?

    Turmeric doesn’t have that much flavor, so it can be used in almost any savory dish that you don’t mind being a rather intense orange-yellow.

    Prunes may be good for you in some ways, but a word of warning – their vaunted laxative effect doesn’t come from the high fiber content. They contain a chemical that has a laxative effect.

    @crabbyman – I think the idea is foods that you don’t eat that are always readily available. Blueberries and pumpkin are only sold fresh at certain times of the year, but you can get frozen blueberries and canned pumpkin at any time.

    I make a snack cake that includes pumpkin, (lots of) cinnamon, molasses (high in iron), pecans, and oatmeal. It’s wonderful.

  52. Tmoney02 says:

    @harvey_birdman_attorney_at_law: @crabbyman6:

    I might be able to provide some insight. The reason it is better is that frozen food is picked at the peak of that fruits season and ripeness and so has the maximum amount of nutrients. The freezing process ensures the nutrients stay in.

    Fresh fruit on the other hand is picked from very early in the season to very late in the season, so all fruit not picked at peak season may not actually have that many nutrients. Further the longer fruit sits (and it can take as long as two weeks for some fruit to hit the supermarket shelf) the more the nutrients breakdown making them even less nutritious.

    Canning is similar to frozen but the process involves large amounts of heat which can break nutrients down, especially vitamin C.

    So Peak season Fresh is probably best. Any other time frozen followed by canned is probably the most nutritious.

  53. Skankingmike says:

    @surreal: i loved pomegranates when i was a kid (Chinese apple’s as my mom called them). But they were a pain in the but to eat.

    But now with the vitamin craze, I’m sure somebody looked into the various fruits and discovered woah! they have more vitamins that most fruits without having to combine them.

    POM is extremely expensive if compared to other fruit drinks, but you don’t’ have to drink as much to get the vitamins.

  54. bombaxstar says:

    @Ayo: My boyfriend in the eighth grade had a bunch of friends that filmed another friend doing that. Interesting indeed.

  55. B says:

    Canned pumpkin and cinnamon? Sounds like it’s time to make a pumpkin pie. I guess the whipped cream would counter any health benefits, though.

  56. Imaginary_Friend says:

    Meg Marco: “Extra credit to anyone who figures out how to eat them all at the same time without vomiting!”


    Most of the pomegranate juices I’ve seen are padded out with cheaper juices, like apple juice, yet they still charge a ridiculously high price.

  57. samurailynn says:

    @snowburnt: But kimchi is so tasty!

  58. Juliekins says:

    I found this Double Pumpkin Muffin recipe in Women’s Health, of all places. It’s fantastic. I substituted pecans for the pumpkin seeds. Keeping with the list + muffin theme, this whole wheat blueberry muffin recipe is great too.

  59. Peekoos says:

    Here’s a tip to add canned pumpkin into your life…

    When using boxed cake mix, substitute canned pumpkin (the 14.5 oz size) for the eggs, water, and oil requested on the box. The cake will come out so moist that you will wanna slap your mama! (or someone, anyway.) Plus, it has less fat and more fiber than an ordinary cake.

    Ok, so cake’s not healthy…but if you’re gonna eat it anyway, it might as well be this way! (I recommend devil’s food or carrot cake mix for this – heaven!)

  60. celestebai says:

    As a nutritionist:

    Naturally fermented saurekraut (most of it you find out there, ing. cabbage, water only) is healthier for you then plain cabbage.

    Canned pumpkin because it has to be cooked. Same benefits, really, if you steam it.

    Frozen blueberries unless you pick them and eat them same day. Blueberries loose their nutritional value quickly. Buying them frozen freezes the nutritional value. The ones you buy in the store are close to being nutritionally dead, they’re usually picked long enough.

  61. Thrashy says:

    Wait, now all those pomegranate martinis are healthy? Sweet!

  62. Corydon says:

    @Eyebrows McGee: Plus it’s just way too much fun saying “rutabaga”.

  63. woohhaa says:
  64. hexychick says:

    With the exception of beets and sardines, this list actually seems kind of surprising to me. Then again, I watch a LOT of Food Network and my mom was a very adventurous cook that made us at least try everything so my brother and I grew to love all sorts of foods. The boyfriend also lacks the picky eater gene and he even enjoys beets.

  65. failurate says:

    I use frozen blue berries in place of ice cubes and lemons or limes in my gin and tonic.

  66. camille_javal says:

    @EllaMcWho: I think it might be, while people know they are available in out-of-season forms, they might not think that the frozen or canned varieties are as good for you.

  67. mgy says:

    @harvey_birdman_attorney_at_law:I don’t know about the nutritional benefits or detriments of freezing blueberries. I just think they taste better. If you pop one in your mouth and let it thaw for a few seconds, you get that delicious blueberry flavor, and the consistency of the fruit is far more appetizing to me. I just don’t get the same experience when refrigerating blueberries.

    Your mileage may vary.

  68. AmbroseP says:

    The nutrients really don’t become frozen. You’re really just slowing the chemical degradation processes that are responsible for “rotting.” At some level, they’re still losing nutritional value over time, but the change (when frozen) is insignificant seeing how we usually eat these things “soon.”

  69. Lin-Z [linguist on duty] says:

    am I the only person in the world who likes to eat beets?

  70. wezelboy says:

    This is funny.

    With the exception of pomegranate and maybe prunes, this is a verbatim list of my favorite foods.

    The only thing that isn’t on here that should be is hippy dust.

  71. savvy999 says:

    @MameDennis: forgot about that. Yes, it is freaky (at least for a man) to be peeing pink. First thought after first squirt is always “OH MY GOD I AM PEEING BLOOD I HAVE BLADDER CANCER!!!”, but then I remember, oh yeah, I had beets a little a while ago. False alarm.

  72. LucyInTheSky says:

    @AnderBobo: awesome idea! how much of each? i want that for breakfast.

  73. howie_in_az says:

    Turmeric and cinnamon are quite common in most Indian (‘take your job’ kind, not the ‘scalp you’ kind) dishes.

  74. Guard says:

    Yup, I’m not eating any of them. Bonus points for a super-accurate article title.

  75. LintySoul says:

    Mangosteen is sooo last year.
    I thought we were riding the Goji Berry Noni Juice wave?

    I love pickled beets!

  76. katiat325 says:

    I guess for a full meal you can combine 1,2,3 along with tomatoes, etc for a soup like borsch. For a little side dish you can make pomegranate glazed carrots (and add cinnamon to the glaze). Turmeric and pumpkin seads can be used for a rice recipe that can constitute a 2nd course. The sardines can be on a piece of bread either w/o anything or on top of butterd bread. And lastly, the pumpkin, cinnamon, and prunes can be combined into a shake that’s topped off with blueberries.

    Reminds me that I need to go shopping — yay payday!

  77. maddypilar says:

    My CSA has beets in the share this week and a friend of mine is very excited about it. I am too after reading this chocolate cake recipe using beets
    Yay beets!

  78. celestebai says:

    @AmbroseP: Right. Just in a hurry to post.

  79. octopede says:

    Beet tip: grate them on something. Salads, sandwich wraps, even homemade pizza. A whole mouthful can be overpowering, but a little bit here and there can be pretty darned nice. Any hard veggie you’re not crazy about lends itself well to this.

  80. synergy says:

    I’ve eaten maybe half of those items in the last month if not the last week.

    Beets, though, uh no. Blech. Everything else? Yum. :)

  81. TPS Reporter says:

    @Bloberry: How many sardines do you eat per day?

  82. failurate says:

    I love beets with their earthy, sweet, slight metallic taste. Although, ever since I got married and bought that huge life insurance policy, all my food seems to have a slight metallic taste to it.

    I kid, I kid… she’s killing me with bacon.

  83. EllaMcWho says:

    @celestebai: I learn something new everyday (re: froz. blueberries) – thank you!

    @Lin-Z: No, I love them too. HATED them as a child (when they were presented as pickled), but was re-introduced to them at Casa De Luz vegan/macrobiotic restaurant here in Austin – raw/ or lightly blanched with a tahini dip on the side, which is a surprisingly good combo.

  84. BubbaJudge says:

    I’m suprised no one has mentioned Pom Juice’s reputation as the “Natural Viagra”. 8 ounces a day of true Pom juice for a week or two and its no lie, it does work. I’ve tried both and Pom works wonders for the libido and the hydraulics and doesnt leave you with the nasty physical side effects of Viagra.

  85. kylenalepa says:

    Cinnamon is delicious. Especially on doughnuts. Yum!

  86. @Corydon: I know, rutabaga is the correct answer to like every question!

    (To eat rutabagas, boil and mash as potatoes (except boil longer). They’re a sort-of frightening orange color and have an intense taste. Good with pepper. If they’re too intense to you (it’s an acquired taste), mash half rutabagas and half potatoes together.)

  87. nrwfos says:

    Back in high school (a LONG time ago) I was the only one for miles who loved to eat pomegranites. I was considered weird for it. I’m not so in love with all the pom mixtures there are out there. I still refer them in the natural fruit state. But as E. McGee says – they are considered a natural libido aid. I don’t know if that part of it works…but I wouldn’t be surprised.

  88. nrwfos says:

    I could probably eat most of these with the exception of sardines, turmeric, and prunes. Prunes were my parents answer to any health problem! UGH! I never complained about any ailment. So I guess it worked for them! ;D

  89. algormortis says:

    Borscht. It’s your friend.
    It’s full of beety goodness.

  90. emilymarion333 says:

    I had a salad today w/ pumkin seeds and beets..it was super yummy!

  91. Imhotep says:

    Beets are Awesome… If you roast them in olive oil for 40 mins @ 400°, then peel them. YUM! Pickled or boiled depletes the nutrients.

    Cabbage – shredded with lime/lemon juice, salt and chili powder. Have it with your next BBQ.

    Cinnamon in cereal or ice cream or yogurt or french toast or pancakes or roasted pumpkin or…

    Frozen Blueberries IN your Pomegranate (or Acai` berry) juice with a shot of Vodka baby!

    @harvey_birdman_attorney_at_law: Frozen produce is supposed to lock in the nutrients at the time of picking as opposed to them slowly oxidizing in your crisper.

  92. nsv says:

    I love pomegranates. I can’t wait for the fad to end so I can start buying pomegranates and juice (relatively) cheaply again.

    1 small sweet pumpkin + ground beef and rice filling + pie spices (roasted for a while) = stuffed pumpkin… really good, and fun to serve. Watch people’s eyes bug out when they realize that this really is dinner.

  93. nsv says:

    Oh, yeah…

    Frozen fruits + plain yogurt + Splenda (if needed) + blender (don’t eat the blender) = killer smoothie, great on a hot day.

    And I take two cinnamon capsules a day. It’s done wonders for my blood sugar.

  94. stumblingonoptomism says:

    am I paranoid in my wondering how they know if I am eating those foods or not? Cause I think I am…

  95. poornotignorant says:

    The only way frozen food is nutritionally equal or superior to fresh is if it is frozen right away and never defrosts until you cook it. In my local supermarkets that seems to never happen. You can tell a product has been defrosted in transport and refrozen in your store’s freezer, or your own if, for example, the individual blueberries stick together in lumps. And canned vegetables packed in water, all the nutrients leech out into the water; unless you drink it (yech) you lose most all from there.

  96. bwcbwc says:

    Easiest way to get turmeric: Yellow “mustard” is really mostly turmeric.

  97. bwcbwc says:

    @poornotignorant: Frozen is better than “fresh” if “fresh” has been sitting around in your fridge for a few days. Certainly well before the time it starts to smell a little funky.

    FYI: You want turmeric? Get some yellow mustard.

  98. Wubbytoes says:

    My wife makes amazing bierocks. That’s my favorite way to eat cabbage.

  99. poornotignorant says:

    @bwcbwc: I’m just saying neither is good if the store(and/or the consumer) doesn’t take care of them right.

  100. Jaded_Pani says:

    So, if I have five pomegranate martinis, does that count?

  101. LaBibi05 says:

    There ARE blueberries…maybe?

  102. maztec says:

    @MeSoHornsby: Kraut is high in vitamin C – which the German sailors were aware of and used to avoid scurvy, while the rest of the world went and sucked a lemon. Thus why the Germans are known as Krauts. In the U.S., it is often assumed that referring to German’s as Krauts is derogatory. In Germany, they know the history and they find it interesting. I am sure some may find it offensive, but I have yet to meet them.


    As for a recipe that uses all of these – try the following:

    4x Beets, diced
    1 small head Cabbage, shredded
    1 bunch Swiss chard, sliced
    1 stick Cinnamon, whole
    2 Pomegranates, split open by cutting along the ridges, take out seeds, mash to get juice
    20 Prunes, chopped
    1 cup roasted Pumpkin seeds
    2 cans Sardines, boned if necessary – sliced into strips
    1″ chopped fresh Turmeric
    1 cup Frozen blueberries
    1 can Canned pumpkin
    [more ingredients listed in recipe – ]

    Put a touch of oil in pan and heat, toss in two cloves of chopped garlic, chopped turmeric, and a cup of chopped onion. Heat until onion becomes glassy. Add beets and pomegranate juice. Turn down heat, bring to simmer, cover for 5 minutes. Add 1/2 tsp salt (up to 1 tsp, depending on taste). Add canned pumpkin. Add 6 cups water. Bring to simmer for 10 minutes. Add cabbage and chard, add water if necessary, simmer until soft. Add prunes, simmer until rehydrated. Turn down, cover, and cook for 20-30 minutes, add water if necessary. Take off heat, add pumpkin seeds and sardines. Let sit for 15 minutes, with lid on.

    While sitting, take blueberries and a pinch more of tumeric, combine. Add a touch of salt to bring out the sweetness of the blueberries (yes, salt, not sugar – sugar makes things bitter if they are naturally sweet, which good blueberries are). Mash, place on low heat for 5 minutes – create a syrup, add additional liquid if necessary (but not much, you want it slightly thick).

    Pour first soup into bowl, add blueberry syrup in a swirl, serve!

    Yummy :)

  103. SkittlesMcGee says:

    Course #1: Borscht! With beets and cabbage.
    #2: Salad topped with roasted pumpkin seeds and sardines.
    #3: A curry, something like saag channa made with swiss chard instead of spinach. Add plenty of tumeric.
    For dessert: Pumpkin bread made with cinnamon, blueberries, and chopped prunes.

    Wash it all down with a cold glass of pomegranate juice.