How To Make Healthy Foods Palatable

1 1 1 1 1 1 1 1 1 1 Rating 3.43 (7 Votes)
Brussels Sprouts
Those who balk at sprouts may be pleased to know that there's a scientific reason for their distaste. Overcooking actually produces a compound that smells and tastes like sulfur, and because the most common way to prepare them is by boiling, many people only know them in their smelliest form. The best way to reap the benefits ofbrussels sprouts, which are tightly packed little balls of Vitamin K, is to buy them fresh, separate them leaf by leaf, and saute them for just a few minutes in a bit of olive oil and your favorite seasoning. The taste is light and fresh -far from the smelly sulfur version.

These tiny fish seem to have an undeserved bad reputation even among people who otherwise love seafood. The fact that they are so dense with heart-healthy Omega 3 acids is making some people wish they could fit them into their diet. If your local seafood market carries a fresh version, try some on the grill as an appetizer. You'll find them far less fishy than the canned version. If you can only find canned, and can't stand the way they look, drain and rinse them well, then puree them in the food processor with lemon and a spoonful oflowfat mayo for a tasty spread.

Even large numbers of vegetarians have been known to hate broccoli, which often tops lists as the most hated vegetable in the country. It wouldn't be such a tragedy if it weren't one of the best cancer-fightingsuperfoods that there is. The best trick for adding broccoli to your diet is to add it to foods you would never even think of turning down. Chop some onto your favorite pizza, or add it to your world-famous pasta sauce. If you enjoy spicy foods with curry or hot peppers, even better: the strong flavors will help overpower the meek vegetable, leaving you with a flavor you enjoy.