Don't let the fancy name throw you off -- phytonutrients are nothing more than naturally-occurring compounds found in plants, and they just happen to be pretty good for your diet. As Love + Blueberries points out, they represent one of the most exciting areas of nutritional sciences these days, but really, it all boils down to this: If you eat foods like raspberries, blueberries, carrots, peppers and onions, well, then, you're cashing in on some pretty good health benefits. More on this tasty topic right here.

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Substantial enough to substitute for meat in a meal, eggplant is chock-full of phytonutrients as well as being rich in many vitamins and minerals. Other than in pasta dishes, I haven't cooked much with eggplant in the past. I don't know why... I think it's wonderfully tasty. Baby eggplants are in season right now, so it's the perfect time to try out some new recipes.

Shape Magazine shares a few ideas for trying out this tasty and nutritious food. I love their idea for sauteeing diced baby eggplant, zucchini, and tomatoes in olive oil and then baking in the eggplant skin. I think I'll substitute the tomatoes for summer squash. (I'm not a tomato fan... which is too bad because they're so rich in lycopene.) How about you? Do you have any favorite eggplant recipes to share?

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Want the food you put in your body to really matter? Then try these healthy combinations, compliments of Publix.

To yield more phytonutrients: Add a little olive oil to a salad of baby spinach, shredded carrots, and red onion. Or mix avocado, tomato salsa, and lime juice for a tangy guacamole.

To score more iron: Serve black beans with salsa and a sliced orange, drop some cut strawberries into a bowl of whole grain cereal, or stir up some brown rice, tofu, and red and green bell peppers.

For stronger bones: Create a quiche with broccoli, eggs, and low-fat milk or how about the leafy vegetable chard and garlic in olive oil, topped with a bit of Parmesan cheese?

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2008 predictions are flying through the air -- there are even educated guesses on the future direction of nutrition. Here are the top ten nutritional predictions for 2008. I hope the crystal ball touting more 'authentic' and less 'artificial' is the real deal.

• Junk-free foods: All those chemical-sounding names for preservatives, additives, artificial colors and flavors will be removed from many foods so products can make a "junk-free" claim. Now this would be a miracle. It'd be nice to see less than six ingredients on a label, wouldn't it?
• Naturally nutrient-rich: One product analyst from the Mintel Global New Products Database predicts consumers will desire natural nutrient-sources (e.g., pomegranates) versus fortified foods (e.g., Vitamin Water).
• Ethical eating: Expect to see more eco-labels clarifying food miles, carbon footprint, wild-caught and the like. The Chilean grapes I often buy would not be eligible for an eco-label.
• Phytonutrients: Studies are suggesting natural plant compounds such as polyphenols, flavonoids, quercetin, lycopene, lutein and anthocyanins have disease-fighting capabilities deeper than vitamins and minerals.
• Kid nutrition: No one can deny the childhood obesity problem -- fruit snacks with juice, juices with less sugar and organic kid foods will rise. I've already seen this in the stores for awhile, no big news here.
• Inner beauty: Called nutricosmetics or cosmeceuticals, beauty foods are trendy in Europe and heading to the U.S. Coca-Cola and L'Oreal are in the works on a beauty drink called Lumae for 2008. See Martha's earlier post on the product.

Check out other predicted trends for 2008 such as brain food, intestinal health, foods for fullness and nutrition for joint health. If I could wave a magic wand, I hope the 'junk-free' label is the biggest trend for 2008. We're killing ourselves on processed foods.

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When I hear the word "fermented" I think of the compost pile out at the back of my grandparents' yard, but fermentation also has an important part in our diets and healthy nutrients. It's all about probiotics and enzymes, and how they all work together with our gastrointestinal tracts to get the most benefit from the foods we eat.

If you're interested in this type of thing then this article from Alive.com is worth reading. It explains how probiotics work in your system, which foods are fermented that you may not have thought were, and how to find things like phytonutrients to put into your daily diet. Mmm, fermenting!

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A little while ago, Jonathon posted on things you should be eating in your 20s. What if you're in your 30s? Should you have the same diet? As long as you're eating a healthy, balances diet, it shouldn't matter much, but there are a few things you should concentrate on getting, like:

• Folate: It's found in leafy greens, and it's especially important if you're considering getting pregnant in your 30s.
• Phytonutrients: These antioxidants can help protect your heart and have even been shown to prevent cancer
• Iron: Feeling drained? Get more iron. Women in their 30s are more susceptible to anemia. Lean red meat, chickpeas, potato skins and beans all have iron, and don't forget the Vitamin C -- it's crucial to Iron absorption.
  

What are you eating more of in your 30s?

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