20 Sep Learn to love your Veggies
We found these tips on the Health website.Veggies ! Hope you enjoy these great recipes, we love them!Brussels sprouts, broccoli, beets—yuck! Not so fast. Using a different cooking technique can totally transform the vegetables you thought you hated into mouthwatering sides you’ll want to make again and again. Here are 13 nutrient-packed vegetables you can instantly make taste better with a little know-how.
Brussels sprouts
Broccoli
Why you should eat it: Broccoli, another cruciferous veggie, is high in vitamin C and fiber and racks up just 33 calories per cup.Yuck-factor: Broccoli can taste quite dry when eaten raw, and watch out if it’s overcooked—you’ll end up with some very mushy florets.
Make it delicious: Broccoli tastes best blanched—a cooking technique where you dunk veggies into icewater after boiling them for two to three minutes. “This helps
broccoli retain its crunchiness,” says Kristin Kirkpatrick, RD, wellness manager for Cleveland Clinic’s Wellness Institute. It also ensures the nutrients won’t get zapped from the food. After you’ve blanched the broccoli, you can pair it with an edamame dip for some extra fiber or top with lemon juice for an added kick, Kirkpatrick says.
Try this recipe: Broccoli Salad with Sesame Dressing and Cashews
Peas
Spinach
Why you should eat it: At seven calories a cup, this superfood is filled with lutein, folate, potassium, and fiber, all nutrients vital to keeping your heart going strong.Yuck-factor: Some people find raw spinach too bitter, while overcooking the leafy green leaves a soggy, mushy mess.
Make it delicious: Adding fruit to your spinach salad cuts the bitter flavor, Sass says. With a drizzle of olive oil for seasoning, it will taste even better. “When I cook it, I often lightly sauté in a little bit of hot chili oil, along with minced garlic and chopped sweet bell pepper.”
Cauliflower
Why you should eat it: Cauliflower is high in vitamin C, with more than a day’s worth of your daily intake, and has lots of water for extra hydration. Beyond that, it has phytonutrients that have been shown to lower cholesterol and fight your risk of cancer.Yuck-factor: Boiling cauliflower can leave it soggy, bland, and smelly.Make it delicious: Roasting cauliflower gives it a nutty, sweet flavor and creamy texture. Or, try Kirkpatrick’s favorite recipe: “Sauté them in olive oil then add in some walnuts, turmeric, and tomato sauce.”Try this recipe: Roasted Cauliflower with Mornay SauceAll of these tips, of course, can help you lose the weight and feel better about yourself. Giving yourself a leg up can help too. Stop by VIP and ask about their MIC shots. They give you stamina and really kick your transformation into high gear! No appointment is necessary.