5 Best Anti-Aging Foods To Eat

Many products and services claim to be the fountain of youth we are all looking for. But turning back the hands of time can be just as easy as taking a walk down your grocery aisle.

And it doesn't have to cost a fortune especially in these hard times. Denise Maher, associate health editor at More Magazine stopped by with some anti-aging foods you should be eating more of.

French Lentils
• You’re probably familiar with lentils, but French Lentils are green, and more delicate and peppery than the usual supermarket lentil offering.
• They’re a great substitute for meat
• They’re high in fiber (one third your U.S. RDA in a single half-cup serving) and work hard to regulate blood sugar and prevent diabetes.
• They are an excellent ingredient for soups, salads, and many other recipes, including curries.
Recipe: Soup

Arctic Char
• A close but milder tasting relative of salmon, Artic Char is packed with omega-3 fatty acids, which has been shown to prevent colorectal cancer.
• Arctic Char is also exceptionally high in protein.
• It’s an ecologically-friendly choice because the Species is relatively abundant, and fishing methods cause little damage to habitat and other wildlife.
• Very versatile in cooking. You can Braise, Grill, Poach Sauté, Smoke
Recipe: Grilled Arctic Char with Lime Wedges and Sliced Avocado

Cremini Mushrooms
• Think of these as button mushrooms with a tan. They’re slightly darker and incredibly rich in flavors.
• Studies have found that they have several anti-microbial properties that could protect your body from disease and infection.
Recipe: Pasta Dish

Sunchokes
• They taste like artichokes but are actually more closely related to potatoes – except they contain less blood sugar boosting starch.
• Sunchokes are loaded with vitamins A and B, potassium, iron, calcium and magnesium.
• They have a sweet, nutty flavor, reminiscent of water chestnuts.
• Like potatoes, sunchoke can be served with or without the skin - scrub clean and leave it on for maximum nutritional benefit.
• Cook as you would potatoes - roast, sauté, bake, boil or steam. If peeling or cutting, drop pieces into water with a squeeze of lemon juice to prevent discoloration. Unlike potatoes, sunchokes can also be used raw (e.g. in salads) or lightly stir-fried.
Recipe: In salad like water chestnuts

Greek Yogurt
• This isn’t the sugar-overloaded yogurt that you might be used to. Thanks to the fact that it’s strained, creamy Greek Yogurt packs significantly more protein than regular yogurt, along with high levels of calcium.
• Greek Yogurt is a rich, velvety alternative to the sour, runny stuff that passes for yogurt in American grocery stores.
• It has several cooking advantages over the regular kind, including the fact that it will not separate when baked.
Recipe: Paired with honey and nuts for dessert.

For more info, check out the latest issue of More Magazine or visit www.more.com.