All fruits and vegetables are, of course, gluten-free, but who knew that that cooked carrots have twice as much beta-carotene a raw carrots? Or that red cherry tomatoes have up to twelve times more lycopene than red beefsteak tomatoes? Or that pale-colored artichoke hearts are among the most nutritious vegetables in the supermarket? These and hundreds of other well-researched facts are revealed in Jo Robinson’s new book. In Eating on the Wild Side, she explains which vegetables can maximize your intake of the protective phytonutrients that nature put in plants. She’s right up there with Michael Pollan when it comes to sensible, readable advice on how to eat healthfully and with enjoyment.
My own favorite way of cooking artichoke hearts is to turn them into a side dish. Simply sauté frozen artichoke hearts (no need to thaw first) in a little olive oil with chopped shallots until lightly browned on both sides and tender, about 7 minutes. Season with salt and pepper, and add a handful of nutritious chopped parsley.
And another thing …
TAKE HEART, WERE NOT ALONE!
It seems we’re on our way to becoming The Gluten-Free Generation. According to a January, 2013 report from the NPD Group, a global information company that has tracked nutrition-related issues since 1976, one in every three American adults is now either avoiding gluten completely or making an effort to cut down.