Nutritionists generally agree that there is no such thing as a bad vegetable; the problem isn’t the vegetable, but what we do to it. The most popular vegetables in the U.S. are potatoes, tomatoes, onions and iceberg lettuce. The majority of these “favorites” end up as French fries, potato chips, tomato sauce, ketchup, or dressings for fast food sandwiches.
Nutritionists advocate eating diets rich in fruits and vegetables, especially ones that are brimming and bursting with color - the deeper the color the higher the food value. Without delving into all the scientific jargon, it is enough to say that a balanced combination is necessary for our bodies to function properly. A constant source that replenishes the body is necessary for cells to protect, rebuild, and function as they are intended to do. Looking back at our population’s favorites, there is a definite lack of intense color and variety in our diets. The inclusion of salads as main courses at many fast food chain restaurants is an improvement, but often the main ingredient is iceberg lettuce or green cabbage. To step in the right direction, a variety of color needs to be added to those salads. At home, break away from what you are accustomed to preparing and go a bit wild! Romaine lettuce is often used as a bed for a meat or seafood salad. Take that same romaine lettuce and dice it; add it to your coleslaw. Or shred it and add it to a chicken salad along with shredded carrots. The color will tell the story - the more color, the more nutrients. Making a few minor variations to recipes such as a basic coleslaw or potato salad can make a huge diffence in the nutritional value. (Try our Veggie Rich Coleslaw or Veggie Rich Potato Salad located in our Recipe Archives.)
Good nutrition is not only good for you, but it is tasty to eat and looks good too. Keep your vegetable bin well stocked, be creative, and go for the COLOR.
Exploring: GREEN
There are mostly vegetables in this category: Artichokes, asparagus, avocados, green beans, broccoli, Brussels sprouts, green cabbage, cucumbers, lettuce and other leafy salad greens, green onions, peas, green pepper, spinach, zucchini. Green fruits include: green apples, green grapes, honeydew melon, kiwi, and limes. The natural plant pigment chlorophyll has been linked to chemicals that are thought to reduce the risk of cataracts, macular degeneration, some birth defects and aide in keeping hearts healthy. Broccoli and leafy greens such as romaine lettuce, spinach and mustard green are rich sources of folate and B vitamins, which the American Heart Association encourages everyone to eat to insure a healthy heart. By incorporating these power packed vegetables in dishes you are already preparing, you can increase, improve, boost, power pack, fortify, intensify, make an impact, and provide the most nutritious meals possible. This month’s featured recipe, Spinach Stuffed Fillet gives you a suggestion as to how to go about this. Your Kitchen Craft Cookware will help you retain the nutrients, your cooking skills will insure good taste, and trying recipes such as this will lead you along the path to increasing the color of your diet and reaping the benefits of these disease-fighting foods.
