Making Veggies Exciting!

Have a hard time getting in your vegetables?

We all know the health benefits of eating vegetables.  Massive studies have shown incredible results such as a 44% reduction in cancer and 38% reduction in strokes when comparing 5+ veggie and fruit servings to 1 serving. But sometime steamed carrots and green beans can be boring or plain – I hear you!

The good news is that they don’t have to be! There are tons of ways to make vegetables interesting and great tasting. 

  1. Change the way you shape them

For Christmas this year I got a fantastic kitchen gadget that I LOVE! It’s called a spiralizer and it turns round vegetables into curly ribbons.  The above photo includes an exciting salad topped with spiral beets and cucumbers as well as some zucchini pasta that has a fraction of the carbohydrates of regular spaghetti.  This tool also works with carrots, kohl rabi and sweet potato.

  1. Add interesting textures

I often recommend a fabulous cook book written by local ND Carol Morley: Delicious Detox.  My favourite recipe is the Crunchy Broccoli.  Preheat the oven to 500o and soak 1 head of broccoli florets in water for 5 minutes.  Drain and add 2 Tbsp ground flax seeds, 2 Tbsp sesame seeds, 3 Tbsp olive oil and salt and pepper to taste.  Mix thoroughly, spread on a baking sheet and bake for 15 minutes.  Enjoy!    

  1. Add interesting flavours

The world of herbs and spices has no bounds.  And the great news is that herb and spices have a MULTITUDE of nutritional benefits – from fighting inflammation and cancer to boosting immune function.  Experiment with turmeric, garlic, ginger, cumin, coriander, basil, thyme, rosemary and more! Check out the bulk barn for inspiration.

  1. Make combinations

Many people eating a healthy diet come to dread salads as something boring.  But there are so many possibilities! Start with some leafy greens – if iceberg or romaine are feeling old, try the bright flavours of arugula or water cress; for more texture thinly slice kale or swiss chard (just make sure to add the dressing early to allow harder leaves to soften).   Add a variety of colour with beets, carrots, red cabbage, onions, cucumbers.  And if you don’t have a spiralizer, try grating the hard vegetables or using a potato peeler to make carrot ribbons.  And top it off with something fun – some dried fruit (like cranberries or gogi berries), nuts and seeds and a delicious dressing.

Veggies are the powerhouses of the world of nutrition and with a few simple strategies you can make them fun and exciting parts of every meal.

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