I've always believed that good
nutrition is nothing more nor less than good food properly selected and
carefully prepared. When it comes to eating, one can indulge at times
but one must be disciplined.
By the way, did your mother keep
reminding you to eat your vegetables? Well, she was right. Not only are
vegetables good sources of vitamins and minerals, they also contain
fiber, protein and complex carbohydrates. Best of all, except for the
starchy ones - sweet potatoes, pumpkins, etc. - vegetables are low in
calories. Even potatoes, which have been falsely maligned over the
years, are a good source of fiber and vitamin C.
One important thing to remember about vegetables is that they
shouldn't be overcooked. If they are prepared correctly, not only do
they retain their color, flavor, shape and texture, they also maintain
their nutrients.
There are many ways vegetables can be cooked and presented in an
appetizing manner. Besides stir-frying, steaming and baking them - along
with roast meat, for instance - you can stuff them, puree them,
deep-frying them, boil them in soups and stews or have them raw in
salad.
Careful selection of green vegetables is important. It's worth going
out of your way to find a stall in a produce market that supplies
pesticide-free and organic vegetables. Whenever possible, try to get
fresh rather than canned or frozen vegetables. Often, vegetables are
scrubbed, scraped or thinly peeled before cooking. Remember that most
vitamins lie near the skin and that deep peeling thus causes a loss of
nutrients.
This asian-recipes.com included some interesting ways of preparing
vegetables. Several of the recipes are so delicious that one you have
tried them out, you may decide to turn vegetarian. Given the current
woes plaguing pigs, chickens and cows, that may not be such a bad
ideal!
Collections of Vegetables
Recipes:
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