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· Choose brightly and deeply coloured vegetables: red yellow & green capsicums, deep green spinach & broccoli, orange carrots and pumpkins, red tomatoes. If a veggie is pale, there may be lots of fibre, but probably not much nutrition.
· Choose fresh veggies rather than tins of pre-cooked soggy mush that has had all the nutrients cooked out of them.
· Best is fresh raw and crunchy. Carrot sticks, celery sticks, radishes, broccoli, cauliflower, asparagus, all make great snacks when you get the munchies.
· Farmers markets usually get produce direct to you faster and fresher than supermarkets. Sometimes they’re even cheaper, sometimes they have a better range of organic produce, without the pesticides and fake fertilizers.
· Second best, if you need hot veggies with your evening meal, is lightly steamed. A double-boiler with a steamer basket is ok. A bamboo steamer is ok. The simplest, easiest way to do a quick steam is microwave plastic bags, with instructions and timings printed right on them. Remember: under-cooked is better than over-cooked. And the worst thing you can do is cook veggies in a pan of water and throw the water away after all the nutrients have boiled out of the veggies.
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