Learning to Love Vegetables

Impossible, you might say, especially if you grow the vegetables were cooked and eaten into oblivion. Or maybe yours were embalmed and preserved vegetables or cryogenically frozen. Treated with such disrespect, it is easy to understand why many of us avoid vegetables, and get lost on life and prevent diseases food available to us.

Vegetables (and fruit also) are rich in specific molecules called phytochemicals. Phyto simply means plant. Phytochemicals givePlants their characteristic color, smell, taste and texture. They help the plant protect itself from disease and predators. We get the same benefits if we eat well-prepared fruit and vegetables. Food from animals such as meat and milk have this effect is not. The biggest advantage comes from an eating a variety of phytochemicals, and is as easy as you fruits and vegetables in various colors. To make the look appetizing array of colors to your plate, too.

Theeasiest way to prepare vegetables is to eat them raw. One of my favorite easy meals is a bowl of soup with carrot sticks, celery sticks with pumpkin seed butter, sliced fruit and a piece of bread to spread. Green salad is also simple. Visit your nearest organic farmer's market and look at the premium of baby green now available. Toss with some raw nuts, fresh berries and balsamic vinaigrette.

Another way to prepare vegetables is to steam. Add your vegetablesa pot, then add a small amount of water, ¼ the level of the vegetables in the majority. Bring to boil, reduce quickly this will happen, then the heat, cover and simmer. Asparagus tips and broccoli takes about two minutes, sliced carrots, green beans and cauliflower florets five minutes, dark leafy vegetables like chard and kale take 15 to 20 minutes. They are ready when their color brightens, and their texture is tender-crisp. Do you eat is like throwing with virgin olive oil orSprinkle lightly with vinegar. Umeboshi plum vinegar, found in the macrobiotic section of your health food store that is especially tasty.

Roasting enhances the flavor and sweetness of root vegetables such as carrots, onions, parsnips, turnips, potatoes and celery. Peel four cups of root vegetables and cut them into bite-size pieces. Put them in a frying pan with a few peeled garlic cloves. Stir in 1 to 2 teaspoons grapeseed oil, ½ teaspoon salt and 1 to 2 teaspoonsTo your favorite dried spices quite excessive. Dill is good with beets and parsnips. Rosemary goes well with the others. Cook belong in a 450-degree oven for 30 to 45 minutes, until fork tender. Serve as a side dish or make an appetizer salad: baby greens with balsamic vinaigrette throw and then artfully arrange raw walnuts, fresh and dried fruit, roasted vegetables and Fantastic Foods whole wheat couscous the top of the greens. Enjoy!

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