Nutritionist Steven Macari shared the following superfoods with Harper’s Bazaar.
“I generally don’t like using the word ‘superfood’ because there is no one food that is going to fix you, but there are some foods that pack a special punch when it comes to nourishing and detoxifying your body and boosting your system,” Macari said.
1. Artichokes are good for the liver and gallbladder, and boost glutathione, a potent antioxidant.
2. Beets are good for the liver and contain betaine, which can aid in reducing inflammation.
3. Bone broth and collagen powder contain protein and the amino acid glycine, which helps with detoxification.
4. Mushrooms contain numerous nutrients, like selenium, that can’t be found in high amounts in many other foods.
5. Salt provides essential minerals that can deplete rapidly when the body is stressed. Use a high-quality sea salt, canning or pickling salt.
6. Gouda cheese is loaded with vitamin K2.
How many bites is just right?
If you are having a party, do you know how much to serve per guest? The following estimates come from the Taste of Home website.
Appetizers: Each guest can be expected to have six appetizers, so a party with five guests would need 30 appetizers.
Entrees: For poultry, fish or meat, plan on 6 ounces per guest.
Sides: Serve 5 ounces per person for potatoes, 4 ounces for vegetables or pasta, 1 ounce for a green salad.
Bread, rolls or tortillas: Plan on 1 to 2 pieces per guest.
Dessert: Offer one slice per guest for cakes, tarts and pastries, 4 ounces per guest for creamy desserts and 5 ounces per guest for ice cream.
If you have more options available, each portion size will be smaller, but it never hurts to have leftovers.
TIP OF THE WEEK
Stuff peppadew peppers for a simple appetizer
The Nest describes a peppadew pepper as a cross between a pepper and a tomato. Prepare it like so:
Peppadew peppers come cored, so for a spring appetizer, you simply need to fill them and add a garnish.
Examples of fillings include white bean salad, hummus, goat cheese, feta cheese or garlic and herb cream cheese. Season to taste with salt and pepper. Then garnish with a basil leaf, chives or parsley. Serve immediately or chill for up to two hours.
Almond-Lemon Macaroons (Almendrados)
The following recipe for Almond-Lemon Macaroons comes from Francesco Tonelli for The New York Times.
— 2 cups whole blanched almonds, plus about 30 almonds for decoration
— 1 cup granulated sugar
— 1 large egg
— Finely grated zest of 1 lemon
Using a food processor with a metal blade, grind almonds finely. Add 3/4 cup sugar, egg and lemon zest, and pulse to make a cohesive dough. Transfer to medium bowl, cover and refrigerate at least 12 hours. Preheat oven to 350 degrees. Line baking sheet with parchment or nonstick liner. Place remaining 1/4 cup sugar in small bowl. Pinching off walnut-sized pieces of dough, roll into balls, then into sugar. Press an almond point first into top of each cookie, so half the almond can be seen. Arrange cookies one inch apart on baking sheet. Bake until cookies have hint of color but remain soft, 8 to 10 minutes. Cool completely, and store in an airtight container.