Although a knobby old root vegetable has it charms, the eye-catching hues of brightly colored veggies are much harder to resist. Luckily, when it comes to the gorgeous red, yellow, purple, orange and green hues of brightly-colored vegetables, their beauty isn’t only skin deep.
As discussed earlier in the week, brightly colored vegetables are valuable for their potentially health-promoting plant pigments. The strategy for adding these pigments into your diet is simple: eat a wide variety of brightly colored vegetables. You can stir fry them, sauté them, lightly steam the veggies or, easiest of all, eat them raw. To make a plate of raw veggies more interesting, a bold dressing is in order and chermoula is just the thing.
Now that we’ve got your mouth watering for some dark, leafy greens, follow these links for some tasty ways to incorporate more of them into your diet. Report back on what you think!
With earth day barely a week behind us, it’s time to turn our attention to a new way to Go Green. This time, however, we’re not talking about forgoing paper napkins or ditching the polystyrene cup. In fact, we’re actually talking about adding something in: Dark, leafy green vegetables, and lots of ‘em.
Now granted, we’ve discussed many of these nutritional powerhouses in previous posts – here, here and here, for instance – but you see, and not to get all girly on you here, but leafy green vegetables are like the little black dress of the vegetable world. They go with just about everything, they’re appropriate for every occasion, and, with very few exceptions, they are universally liked. And for that reason, they deserve a second look!
© 2014 Mark's Daily Apple