- Watercress is related to the nasturtium and both share the distinctive peppery taste given by the presence of benzyl mustard oil.
- This is a strong natural antibiotic of great benefit to maintaining the health of the gut.
- Watercress, like its other relatives broccoli and cabbage, is useful as protection against cancer and the presence of beta-carotene and Vitamin C enhances this role.
- This vegetable provides a useful source of folic acid, iodine and riboflavin.
- Research has shown that watercress has helped people suffering from respiratory and urinary problems.
Vegetable Recipes
- When you’re just not sure what to do with those grilled veggies or perhaps have left over, for a fast and flavorful meal pile them on top of store-bought focaccia, which can be found now: days at most deli counter in supermarkets.
- Since the focaccia already has sauce and seasonings on it, when topped with grilled veggies it’s a gourmet pizza fit for a king.
Vegetable Recipes
- Pasta salad from supermarket salad bars can soggy and overdressed.
- It is better to make your own.
- But you can buy pre-chopped fresh vegetable from a salad bar.
- Take one container for harder vegetables such as cauliflower, broccolis, and squash, so you can quickly blanch them in the pasta water; take another for snow peas, mush rooms, and baby corn which can be added to the salad directly (be sure to use them that night).
Salad Recipes
- Leaves should look fresh, bright, deep green and crisp.
- It should be washed and dried before storing in the refrigerator.
- Kale is available from November to May.
Vegetable Recipes
- Kale is simply an abundance of dark curly leaves which is nutritionally very similar to cabbage. It is full of nutrients including a high level of calcium, selenium, potassium, silicon, vitamin C, beta-carotene, zinc, niacin, iron and some of the B vitamins.
- Kale juice is good protection against cancer, heart disease, strokes and high blood pressure and helps to relieve arthritis pain. The high calcium content makes it useful in preventing osteoporosis and building healthy bones.
Vegetable Recipes
- Let them get too old on the shelf (like more than a year), so they’ll never soften when cooked.
- Add salt during cooking before they’re tender.
- Soak them, It’s just not necessary, honestly. Put them in the slow cooker with some water and forget
Healthy Onion Soup
- You can braise vegetables in other liquids besides water.
- Try an equal amount of chicken stock—or water and a stock cube—as well as beef stock, white wine, and even red wine for strong flavored veggies such as leeks.
Healthy Onion Soup
- Store them in overly moist conditions (like in a wet bag) so mold can grow.
- Overcook them so they’re mushy, pale, and flavorless (or too potent, like sulfurous overcooked cabbage).
- Forget about them, not eat them, and throw them away every couple of weeks, to be replaced by a new crop.
Healthy Onion Soup
- Make a double (or even triple) batch of mashed carrots and parsnips.
- They store especially well in the refrigerator and can be heated in the microwave, with nc loss of flavor or texture for meals throughout the week.
- You can ever shape the cold mixture into little cakes, dust with flour, and lightly fry in butter for a special side dish.
Healthy Onion Soup
- Many stores carry high quality olives (not the flavorless canned ones!) that are already pitted.
- Make sure you’re buying pitted olives if at all possible—if they only carry green pitted olives and not black pitted olives, buy the green!
- If your store does not carry good olives, use green cocktail olives, which taste better than canned black ones.
Healthy Onion Soup
