One of my goals when preparing meals is to make a colorful plate.
This can be achieved in a number of ways and maybe it’s just me but becomes a little addictive. Prepare a big salad for dinner and use 2 different kinds of lettuces or add dark green baby kale. Include sliced carrots, radishes or avocado to make it more interesting to the eye and add different textures which makes for a more interesting meal especially if the salad is your main course. Make vegetable lasagna instead of meat or mash up bright orange sweet potatoes instead of russets. Start out adding color by simply switching out one bland ingredient for a more vivid one
Not only will an attractive assortment on your plate appeal to the eye and invariably get your juices flowing to spark your appetite, but a colorful plate with a combination of vegetables, protein and grains benefits your health. The more varied your fruit and vegetable choices, the more varied your health benefits will be.
Worried about inflammation?
Inflammation is a sign the body is trying to heal itself. Many Americans now suffer from chronic inflammation brought on by our lifestyle choices. Studies show that chronic inflammation in the body leads to a number of very serious diseases that we are seeing in friends and family more and more. Diabetes, heart disease and alzheimer’s to name just a few. The food we eat is one of the keys to controlling inflammation within the body and keeping your body free of it.
Cruciferous vegetables are proven to be anti-inflammatory. They are high in antioxidants as well as vitamin C and by adding these crisp crunchy, vegetables to your diet you will improve your digestion, lower your cholesterol levels and reduce the risk of disease.
While you are trying to reduce the chance of inflammation in your system be sure to stay away from a few of the worst choices to make when it comes to food we consume regularly. High fructose corn syrup or anything with added sugar ,which includes the beloved coffee beverages. Trans fats, aka partially hydrogenated oils, found in most packaged foods and refined carbs, examples of which may be white sugar, white flour and most cereals.
Is it healthier to eat vegetables raw or cooked?
Steaming vegetables is arguably the most healthy method of preparing vegetables as it softens the fibers to make them easier to digest yet retains most of the nutrients. Some vegetables give you the most bang for your buck when eaten raw. When it comes to answering the question of whether we should be eating our veggies raw or cooked, it is good practice to balance the benefits of both by changing things up and eat them anyway you feel like because either way benefits your health and the most important thing is that you eat your vegetables.
Adding vegetables from the cruciferous family is a great way to start doing your body a favor. Cabbage is inexpensive and highly versatile vegetable and really makes you feel full without loading up on calories. You will find my easy homemade coleslaw recipe a breeze to throw together when you are searching for a side on sandwich night.
Like the much larger, cabbage, brussel sprouts are high in antioxidants which helps to reduce inflammation and high in fiber so will improve digestion. Sprouts are really packed with vitamins and minerals and just plain perfect in sooo many ways.
Brussel Sprouts- these tiny cruciferous veggies may just be the cutest vegetable at the market too!
These lovely teeny cabbages have got to be my new favorite vegetable. I think I may have served them on 3 different occasions over the winter holiday.
What I love most about these truly adorable little vegetables
is that they are sensational every which way they are served.
If you have not given these tiny cabbages a try, there is no time like the present.
Why not do yourself and your loved ones a favor and include more color on tonight’s plate? Try something new while you are at it and give this shredded brussel sprout slaw a chance!
Shredded Brussel Sprout Slaw
- January 15, 2020
- 1 hr
- Print this
- 12 oz bag whole brussel sprouts
- 1 medium carrot
- 1/2 shallot, minced
- 1/2 c dried currants
- 1/4 Olive Oil
- 1/4 balsamic vinegar
- 1/2 t dijon mustard
- Step 1
- Cut stem off each sprout and remove any yellowish or wilted outer leaves. Use a sharp knife to cut each bulb into thin slices about 1/8 thickness. Use a vegetable peeler to shred the carrot. Mince onion and toss the together vegetables. Salt and pepper to taste
- Step 2
- Mix oil and vinegar in a jar with a lid then add mustard and currants and shake vigorously to combine. For best results pour about 1/2 the dressing over the salad and use tongs to mix to combine well then refrigerate for 30 minutes prior to serving.