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If I See 1 More Carrot-Cauli-Broccoli Blend, I’ll…
Posted By Mark Sisson On February 16, 2007 @ 7:14 pm In Diet,Health,Healthy Tastes Great!,Nutrition,Prevention,Smart Fuel | Comments Disabled
You know what I am sick of? Boring vegetable blends! No wonder people don’t eat their vegetables.
Every restaurant, catered buffet and frozen blend seems to feature the same old julienned carrots, pale broccoli chunks and soggy cauliflower (does anyone really, truly love cauliflower?).
Let’s not forget the ubiquitous cucumber slices with bitter skins and the endless selection of pithy, depressing tomatoes.
I refuse to eat boring, soggy, uninspiring vegetables. Why eat broccoli stem chunks when you can stuff yourself with olive oil-drizzled broccolini? Why deal with yet another white onion when you can try out shallots for the same price?
I’m not exactly what you’d call a chef, but fortunately, coming up with meals that taste amazing is incredibly easy if you just expand your idea of what “getting your veggies” means. It’s just about impossible to mess up vegetables.
So try something new this weekend. There are plenty of really flavorful, interesting plants to nosh on in your quest for flat abs and more energy.
Here are a few to try:
Heart of palm
We can’t get enough of this stuff around the Sisson household. You can slice these stalks up like potatoes au gratin and bake them with a little ricotta, goat cheese or cottage cheese for a really indulgent but healthy meal. Heart of palm is almost nonexistent in the calorie department, and provides a lot of fiber. The texture is similar to canned artichoke or bamboo but is far more rich and satisfying. Heart of palm has the perfect amount of chewiness and a mild, salty flavor that makes it perfect for replacing starchy items like potatoes or pasta – and it makes a great snack.
If you’ve tried and failed at tofu, you will love heart of palm.
Thanks to Chodta  for the picture!
If you’re from the South, you already know (and possibly love) okra. A lot of people hear “okra” and think “slime”. But prepared right, okra is…off the chain. I buy frozen chopped okra, thaw it, and rinse it thoroughly several times. It takes a little work to drain and press the goop away, but what’s left is a vegetable that makes a mean stir fry. I cook okra over a really hot grill to get it a little bit seared for maximum flavor, dryness and crunch. Goes great with chili flavors and hot sauces. Okra is just about the easiest way to lose that belly fat – you can eat an entire bag for fewer calories than a slice of cheese.
Seaweed is just the beginning. Look around – health food stores, organic and vegetarian aisles, and ethnic food stores all carry many types of unusual sea vegetables. Some of them are passable, but some are so good I don’t know why anyone continues to suffer through green-white-and-carrot. Experiment. Sea vegetables are nutritionally dense – they’re particularly good for the thyroid and the cardiovascular system.
All those little packets of fresh herbs? Start buying and eating them. A lot.
Herbs are pretty foolproof. Chop them up and throw them into every recipe for amazing flavor, antioxidants, and vitamins (herbs are really just another type of lettuce, if you think about it). Certain herbs go better with certain meat and vegetable combinations, but you’ll almost never create anything that tastes bad. Basil, rosemary, dill, chives and ready-picked blends are all great.
Thanks to photographer Sarah Williams .
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