Even if you consider yourself a good eater of vegetables, challenge yourself to try some new ones and different ways of preparing them. Have you ever tried bok choy, arugula, or baby kale? How about collard greens, Swiss chard, or mustard greens? And don’t forget the root vegetables and squashes that are a staple during the winter months – turnips, rutabaga, acorn squash, spaghetti squash and blue potatoes (they taste like russet potatoes but have the antioxidants of blueberries)! Here are some ideas for different ways to eat these veggies:
- Dip the firm white end of baby bok choy into hummus
- Enjoy baby arugula with a little olive oil and scrambled eggs on top for breakfast
- Warm up minced or pressed garlic in a small pool of olive oil and pour over steamed broccoli or cauliflower
- Add cannellini beans, garlic, dried oregano and tomato to sautéed greens for more color, texture, flavor and nutrients!
- Bake spaghetti squash, then remove from the shell with a fork to create “noodles.” Pour your favorite spaghetti sauce over them, and don’t forget fresh basil and garlic to kick up the dish an extra notch!
In order to find new ideas and get motivated, try looking through an inspirational “foodie” magazine. We highly recommend “Clean Eating,” which you can find at your local library or through a subscription at cleaneating.com.
- “Every time you eat or drink, you are either feeding disease or fighting it.” -- Heather Morgan, M.S., N.L.C.