A challenge for many people is finding vegetable recipes that are both healthy and tasty. In many instances, this challenge can be minimized by trying veggies that are not the standard few we tend to eat repeatedly. Begin by stepping away from the usual salad of iceberg lettuce, shredded carrots and red cabbage. Instead, consider a salad base of romaine and butter lettuces, garnished with jicama, tomatillo, and parsley root.
We have so many choices for cooking vegetables, it’s hard not to find one that’s right for you. For the most part they can be baked, boiled, broiled, steamed, sauteed, slow-cooked, pressure-cooked, and even fried or microwaved (but this writer is not in favor of the last two).
An alternate way to eat our produce is to mix cooked and raw in the same dish. There is no hard and fast rule about cooked vs. raw, so create your own unique combinations and enjoy those veggies! My personal favorite is to steam broccoli, then add a splash of diced onions, radishes and parsley over the top. This gives the comfort food effect of the cooked broccoli, with the crunchy, tangy and spicy kick of the other three sprinkled in.
Nowadays most stores have a wide variety of pre-washed and pre-cut salad and cooking vegetables in ready to use convenient packaging. This is an easy way to have a handy assortment for your next cooking project.
Soups, juicing and smoothies are other flavorful ways to consume our veggies. There is no shortage of creative recipes online and in print for these alternate methods. They may also be purchased ready to eat, for a quick on-the-go snack.
Last but not least, many beverage companies are even creating tea combinations that include vegetables. This may not exactly get you to 5 servings a day, but it can be a way to try different flavors in small quantities.
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