Food We Should Eat

Fish

Flounder (sole)
Haddock
Halibut
Herring
Mackerel
Salmon
Sardines
Tuna

Fruits

Apples
Blackberry
Blueberry
Cherries
Clementines
Cranberries
Grapefruit
Lemon
Nectarines
Oranges
Peaches
Pomegranate
Raspberries
Red grapes
Strawberries

Herbs & Spices

Basil
Black pepper
Cinnamon
Flaxseed
Garlic
Ginger
Ginseng
Lavendar
Licorice root
Nutmeg
Oregano
Rosemary
Sesame seed
Tarragon  
Tumeric

Legumes

Lentils
Lima beans
Soybean
Sword jackbean
Tofu (soft, firm, dried, fried), miso, natto

Mushrooms

Enoki mushrooms
King oyster mushrooms
Maitake mushrooms
Matsutake mushrooms
Oyster mushrooms
Reishi mushrooms
Shiitake mushrooms

Nuts

Cashews
Chestnut
Pine nuts
Sesame
Walnuts

Seaweed

Arame
Dulse
Kombu
Mozuku
Nori
Wakame

Shellfish

Cuttlefish
Oysters
Sea Cucumber
Shrimp and prawn
Squid and squid ink

Vegetables

Artichokes
Beets
Bok choy
Broccoli
Brussel sprouts
Cabbage  (red, savoy, white)
Carrots
Cauliflower
Chard
Endives
Kale
Mustard greens
Olives and olive oil
Onions
Parsley
Parsnip
Peppers
Pumpkin
Radishes
Salsify
Scallions
Shallots
Soybean sprouts
Spinach
String beans
Sweet potatoes and yams
Thistle
Tomatoes
Turnip and their tops
Watercress
Winter squashes

Other

Dark Chocolate
Green Tea
Maple Syrup