Whole Foods Wednesday – Garbanzo Beans

You may know these as garbanzo beans, and you may know them as chickpeas, but either way, you cannot have Hummus without them!

These little buddies boast fabulous fiber content, and are a clean source of protein! They have a delicious nut-like taste and a buttery, yet starchy, pasty texture.

Both the outer layer and main inner portion of garbanzo beans contain a wealth of phytonutrients. The outer seed coat can be concentrated in flavonoids, including quercetin, kaempferol and myricetin. The interior of the beans is typically rich in ferulic acid, chlorogenic acid, caffeic acid and vanillic acid. All of these phytonutrients function as antioxidants, and many also function as anti-inflammatory nutrients. Garbanzo beans are an excellent source of molybdenum and manganese, and a very good source of folate and copper as well as a good source of dietary fiber, phosphorus, protein, iron and zinc.

Tiny but mighty — are you a fan?

garbanzo-beans

 

Whole Foods Wednesday – Leeks

Leeks! Who loves ’em? MEEEEEE.

This is once again, as a result of my husband finding ways to prepare things that previously did not appeal to me – I don’t actually know why Leeks were unappealing to me, but they were. So he made them in a BLT Mac and Cheese, and they were SO good, so now I am sold!

They are sturdy veggies that remain to be harvested, making them a great option for Fall meals!

Who’s a fan? Do you have any good recipes including leeks?

leeks

Whole Foods Wednesday – Apples

It’s apple season! I couldn’t be happier about it, either. I love apples, and I love that they are so good for me, and so Diabetic-friendly.

I am sure you are seeing your friends and family posting tons of apple pictures on social media, right? Apple picking is my favorite 🙂

Do you have a favorite kind of apple? Do you have any awesome recipes you would like to share?

Oh, and have you gone apple picking yet?!apples

 

Whole Foods Wednesday – Spinach

Where are my Popeye’s?! 🙂

Spinach

Who likes Spinach? I love it – cooked, raw in salads… I know not everyone enjoys it (flashback to many children’s childhoods!), but I find it enjoyable, and it’s even tastier knowing just how good it is for you, plus its rated very low on the Glycemic Index, and quite frankly, those words are music to my ears!

It’s also great to blend into a smoothie (sometimes I do put it in my Shakeology for an added boost of goodness!)

Superfood Saturday – Cacao

You’ve likely heard of cacao, especially if you are into baking. Cacao is preferred over cocoa by lots of bakers because its the purest form of chocolate you can consume, much less so than cocoa/cocoa powder.

It lends its rich chocolate taste without the added sugars (and fats!) of chocolate chips.

Cacao

Both cacao and cocoa are highly nutritious. If you want more nutrients, cacao is a better choice than cocoa.

Cacao also contains the mood improver, anandamide, also known as the ‘bliss molecule’, which creates a feeling of euphoria. If you are craving chocolate taste but want to minimize the effects, cacao is the healthier choice!

Do you like cacao? Do you use it often?

Whole Foods Wednesday – Eggplant

Do you like eggplant? I love it… we have not yet tried our hands at growing it (mostly due to space restrictions!), but I love to eat it… I will confess to enjoying some eggplant Parmesan now and then, but eggplant is a powerhouse all on its own…

In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such as caffeic and chlorogenic acid, and flavonoids, such as nasunin, a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.

Eggplant is a also great source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K.

It is also a low glycemic food, making it a great choice for Diabetics!