The most recent nutritional guidelines advise people to eat more fruits and vegetables. The vegetables that appear in markets at this time of year can add variety to one's daily intake and provide many nutrients including vitamin C, vitamin A, potassium, and fiber. Here are just a few suggestions to get your culinary juices flowing.
Celery root or celeriac might not attract many buyers because of its brown and knobby appearance, but it is worth a try. Celeriac is the root of a plant related to common celery and has a similar taste. A fat reducing overview can help you construct a clear describe of what you require to focus on to achieve your fat reduction purpose if you're a starter; or serve as a reminder for those who are at an intermediate or more boost phase of their losing weight strategy. Following are seven steps that can serve as tips for your special weight loss program. The first thing that one must understand is that losing weight and losing fat is not the same thing. Many weight loss courses have misled people into thinking that it is the same, but most diets and weight loss applications only work by leading to a person's body to lose more muscle cells and water than actual body fat, more help please visit The Fat Loss Factor. Only the root of the plant is eaten, and it is prepared raw or cooked. Peeled and cut into strips, it can be a companion to raw carrots and broccoli, served with dip. Or, cube the veggie and add to soups, stews, or potato salad. Check out these recipes for other ideas.
The cabbage family offers several choices this time of year. Brussels sprouts look like tiny cabbages and may or may not be attached to a stalk. The smaller the vegetable, the more tender it will be. Brussels sprouts are versatile and can be browned, sauted, micro-cooked, or baked. Rutabaga, another cousin of cabbage, is thought to be a cross between cabbage and a turnip. After cutting away the wax coating and outer peel, this vegetable can be eaten raw, added to soups and stews, or boiled and mashed. Cabbage itself, the larger leafed cousin, is familiar in a slaw or as sauerkraut. But shredded green or red cabbage can be added to soups and tacos. Another option is this recipe for couscous cabbage rolls.
Sweet potatoes, a seasonal favorite, include a pale and a dark skinned variety. According to the Visual Food Encyclopedia, the vegetable is actually an old food, dating back at least 10,000 years. The dark skinned potato is the type usually found in stores. This one is more moist and sweet than the lighter potato. A well-scrubbed, baked sweet potato eaten with or without the peel can be the start of a nutritious lunch. Or, use the root as a substitute for squash in bread and pies.
Thinking about squash, fall is a great time to enjoy the many different varieties of this member of the gourd family. Winter squash has a hard, thick skin, and includes acorn, buttercup, butternut, spaghetti varieties. Whether baked, browned, micro-cooked, or used in breads, pies, soups and stews, squash is a nutritious option.
All of the vegetables mentioned are equally delicious roasted in the oven. Chop, toss with just enough olive or canola oil to coat (a plastic bag works well for tossing), spread in a single layer on a cookie sheet, and then bake at 400 degrees till browned. Turn the vegetables occasionally to achieve even browning. Add onions and carrots to the mix if desired.
Wouldn't it be great to have vegetables such as these delivered to your doorstep? In Birmingham your wish is fulfilled! Grow Alabama is an organization that delivers sustainably grown fruits and vegetables to one's home or office or other convenient location. Orders can be customized online. How convenient is that? Visit their site today and start planning your healthy, fall meals.
(By the way, if you happen to be a person that enjoys searching out food-related information, The New Food Lover's Companion is a terrific book bursting with food facts and a source for this article. Local libraries are sure to have a copy.)
Photo Credit: Bill Longshaw/FreeDigitalPhotos.net
The articles written by Andrea Wenger, Birmingham Diets Examiner, are for informational purposes only and are not to be used in the place of medical advice. Please contact a licensed physician or other medical professional before changing any health care routine or before starting any diet, fitness, or exercise program. Although every effort has been made to include the most current information, new information is released daily and may cause some recommendations to change.
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