All Entries For vegetables
By definition, a taproot is the single root of a plant that extends deep into the soil to supply the above-ground plant with nutrients. My definition of a taproot is YUM! It is such a shame these vegetables are grown below ground because many are just too pretty to hide. Maybe that's their plan: to hang out underground and develop earthy flavor notes and then when plucked from the earth it's like a walk down the red carpet showing off their textured and colorful skin. Taproots such as parsnips, beets, carrots, and celery root have been around for ages and still shine as cooler weather favorites.
I love what a little cool weather can do to sweeten up parsnips and how a hot oven will transform the flesh into to a golden sweet vegetable dish.
Look for different varieties of taproots at your local market and follow the guide below to incorporate them into all your fall and winter meals. Read More ›
My young kids like to be in control. Whether it’s what they are wearing, which toy they play with or what’s for lunch, they like to make decisions. Although it can get frustrating at times (“I’m sorry honey, we aren’t going to wear winter boots today because it’s 97 degrees outside.”) I can understand. So much of their lives are planned out for them that it’s exciting when they get to make a few choices on their own.
I’ve started involving my children more in the meal planning process. I don’t mind cooking dinner but I hate having to come up with ideas all the time. So I’ll ask them for suggestions, or give them choices to pick from, either in the planning stage or once I make the food. It doesn’t bother me to make a few different vegetables and then let them choose which ones they want. I know the food will get eaten eventually, and I like having leftovers for future meals. I find that when given the choice, they don’t usually pick just the carrots or just the green beans. They usually want a little of both, and end up eating more vegetables than they would have if there was just one. A new study of adults came to the same conclusion: variety helps increase intake. Read More ›
Happy World Vegetarian Day! In honor of this Meatless Monday and the annual day to kick off a month of plant-based eating, we're sharing some of our favorite veg recipes. They're yummy and filling, perfect for meat eaters and veg'ns alike!
Did you know that about 3% of Americans are vegetarian and about 1% are vegan, meaning they don't eat meat, dairy, eggs or anything else that comes from an animal.
- 2-Bean Sweet Potato Chili
- Baked Falafel
- Bruschetta-Stuffed Mushrooms
- Butternut Squash Mac and Cheese
- Cheesy Spinach Enchiladas
"Eat your vegetables." We've heard it all of our lives, but if only it were so simple! Our bodies crave fruits and vegetables more than just about any other food because we tend to get far fewer of them than we need.
With just a little thought and a tiny bit of effort in snack preparation, you can make these nutritious foods more convenient and accessible for the whole family: Read More ›
Roasted peppers are perfect for rounding out a dish, enjoying as a snack, or even using as a food wrapper!
Whom should we thank for such a versatile vegetable that adds so much smoky sweet flavor to an endless amount of dishes? Some would say Mother Nature and others a cook... I'm going with both. The earth provides us with the vegetable, but it's the roasting technique that gives it that subtle smoky flavor.
First, let's learn how to make them, and then we can talk about the many ways to use them.
While red peppers are the most common, you can roast orange or yellow ones, too. The roasting mellows their flavor and adds a smoky sweetness. Read More ›
Pasta may be too heavy for a hot summer night, but you can lighten it up by substituting or swapping it out with vegetables.
Zucchini pasta is super easy to prepare and perfect for anyone who is gluten-intolerant, diabetic, low carbing it, a raw food lover, or those like me that are up to their ears in zucchini from the garden. Zucchini pasta is nothing more than raw zucchini that has been cut to mimic traditional pasta: fettuccine, linguine, and yes even lasagna. Read More ›
Fresh artichokes are a classic spring treat, but you can enjoy artichoke hearts all year long.
What Are Artichoke Hearts?
Buried within the rough leaves of an artichoke, is the sweet and tender “heart.” These little treasures have a buttery texture and earthy flavor that you can deepen with olive oil and garlic or liven up with a squirt of fresh lemon. You can find them bagged and frozen, canned in water or jarred, marinated in olive oil and spices. The oil-packed ones are a little higher in healthy fat but draining the oil will help save some calories. Read More ›
These potato chip-alternatives have been cropping up on market shelves everywhere. But are veggie chips a healthier pick? Here's a look at the crunchy details.
Some of the more popular brands of veggie chips are much lower in sodium than traditional varieties. One ounce of Original Terra Chips contains 50 milligrams of sodium while an ounce (about 15 chips) of traditional potato chips contains over three times that amount (180 milligrams). The amount of salt, however isn't always lower in veggie chips. Some brands contain even more than potato chips and other snack foods.
Both potato and veggie chips usually contain 10 percent of your daily dose of vitamin C, but some varieties of veggie chips (like sweet potato) also contain 50 percent of your recommended amount of vitamin A. Read More ›
We're saying "healthy" because there's a lot more to making nutritious choices than meets the eye. Lots of foods present themselves as healthy when they're anything but. On the other hand, eating too much of some good-for-you foods can get you into trouble, too. We started off with an original list of 9, but there are plenty more foods to watch out for.
It's still a high-calorie bagel, even if it's made with whole-grain ingredients. Plus, some bagels advertise "whole grain," but are only made with a small fraction of whole-grain flour, so they're lacking the healthy nutrients whole grains are known for. A whole-wheat bagel on occasion is fine, but if you’re watching those calories you’re better off with a slice of bread – you'll save more than 300 calories!
High Fiber Yogurt
Yogurt doesn't naturally contain fiber, no matter what the clever commercials say. Companies add synthetic versions that up the fiber count and these imposters don’t have the same health benefits as the good old real stuff. Read More ›
We all know that veggies are good for us: they're great sources of vitamins, minerals, and antioxidants. Scientific research has shown that cruciferous vegetables in particular may reduce the risk of lung, colorectal, stomach, breast, and prostate cancers. But some cruciferous vegetable varieties are more powerful than others.
When faced with broccoli and cauliflower on a vegetable tray, which tree-like veggie should you choose to get the most bang for your nutritional buck?
Read More ›
One of the earliest lessons my parents taught me was to eat what's in season. Being from a farm family, you quickly learn that if food is not harvested at its peak it either goes rotten in the field or becomes a meal for birds, insects, or the Earth.
That's why we eat fruits and vegetables fresh when they are in season. That means you'll eat your weight in asparagus in May, strawberries in June, pepper and corn in July, and tomatoes in August.
After eating tomatoes every day for a month, you might be tired of them in late summer, but don't you long for them during the cold winter months?
But wait, you can still enjoy the harvest if you follow the rules that mother Nature gives to the animals: pack away some of your harvest for the off season. You don't have to be a farmer's daughter to enjoy the bounty of the harvest. Check out your farmers market or even your local grocery store during peak growing months and purchase good quality fruits and vegetables then have a freezing party at your home. If you are too busy to freeze peak fruits and vegetables at home, no worries. You can find good quality frozen fruits and vegetables at your local market. Read More ›
A few months ago, I went in for my yearly skin check at my dermatologist. I was seeing a new doctor. He came into the exam room, introduced himself and shook my hand.
He held on to my outstretched hand for a closer look.
"You certainly do like to eat healthy, don't you?" he said.
"Yes, I do," I said, sounding surprised. "How can you tell?" I had had a quick conversation about my work with his nurse and assumed she had mentioned SparkPeople.com to him.
"Your hands, they're rather orange," he said. "Do you eat lots of carrots?"
I shook my head in affirmation.
"I love vegetables--I'm a cookbook writer and food editor…" I trailed off as he continued his exam and looked at the soles of my feet.
He said that he can tell when people eat a healthy diet with plenty of orange vegetables because the soles of their hands and feet turn slightly orange. I eat a rainbow of vegetables daily, not just orange ones, so it seemed odd to me that my feet and hands would be so yellow!
Disclaimer: I am gullible. If I try to fib I turn bright red and stammer, and I am terrible at making up stories for the purpose of fooling people. This was both a strength and a weakness in my old life as a newspaper reporter.
"Really?" I said incredulously. "Are you serious?"
The doc said he was, but he seemed so jovial that I doubted him.
We continued talking, he finished my exam and, after scolding me for going without sunscreen a couple of times in the Equatorial sun last year in Honduras, told me that I'm all clear for two years. I had a pair of iffy moles removed in the past and a scare from another dermatologist, so I get a bit nervous when I go in to get checked. A healthy diet, plenty of water and exercise, he said, is evident in the skin. Mine is healthy, despite its alabaster hue and propensity to burning.
I forgot all about that avuncular physician's mention of my orange skin, until Read More ›