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Introducing ANDI

March 15, 2012

Allow me to introduce you to ANDI. Developed by Joel Fuhrman, M.D., the acronym ANDI stands for “Aggregate Nutrient Density Index.” An ANDI score shows the nutrient density of a food on a scale from 1 to 1000 based on nutrient content. ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities. No matter what, if you make fruits and vegetables the focus of your meals, you are steps ahead of the game. Now, give yourself bonus points if your favorite ingredients are part of the top ten lists below.

As you can see, I’ve highlighted and grouped some of the ingredients by color to give you an idea of how to pair ingredients together. Below are a few dishes that I have made in the past that feature several of ANDI’s highly ranked.

RED: kale salad with toasted coconut, sesame and barley

RED: kale salad with toasted coconut, sesame and barley

Toss together an "Asian Slaw" salad with the RED ingredients you see to the left (this salad also has carrots and purple cabbage). Dress with a vinaigrette made of fresh ginger, miso, brown rice vinegar and toasted sesame oil.

ORANGE: "asian slaw"

GREEN: spiced lentils with watercress, radicchio and figs

BLUE: millet, flax, walnuts, blue/straw and raspberries

Sources:

http://www.wholefoodsmarket.com/healthstartshere/andi.php

http://www.drfuhrman.com/library/article17.aspx

 

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3 Comments leave one →
  1. March 16, 2012 2:08 am

    What beautiful food. New to this blog and loving it.

  2. March 22, 2012 12:17 pm

    I hope you are working on a cook book, because I for one, would like all your great ideas and recipes in one place!!! For easy reference!

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