We all know that eating greens is good for us, but what if we are not sure how to prepare them? Here are some helpful recommendations.
Collard greens are nutritional powerhouses, and are the oldest known greens in the cabbage family. The Ancient Greeks and Romans cultivated collard greens. It is believed they were brought to France and Britain in around 400 B.C. by the Romans or the Celts. In 2011, they were designated as the Official Vegetable of South Carolina.
One of the most popular vegetables in the Mediterranean region, it’s been established that chard leaves contain some 13 different polyphenol antioxidants. They also contain kaempferol, a cardioprotective flavonoid found in many foods, including broccoli and kale.
Kale has a perfect nutritional density rating (in part, a measurement of antioxidants & phytochemicals), matched only by collard/mustard/turnip greens and watercress.
These easy cooking tips will save you time and enrich your plant-based diet.
Think outside the pizza box and make a plant-based whole foods pizza at home that is truly healthy and yet satisfying in taste, texture, and nutritional content.
Quinoa not only brings a marvelous nutritional profile to the sauce, but imparts a delicate and subtle texture. Sweet potato adds color, taste, and fiber, the corn balances them both. A classic “South American” combination!
This is a riff on the classic “cauliflower, millet, & onions” faux mashed potatoes recipe. This makes a wonderfully smooth texture using the most alkaline of grains, while the carrots impart a nice orange color.
This recipe is probably the quickest “cheese-like” sauce that can be made without pre-cooking whole grains, and yet still have wonderful texture, great taste, and lots of nutrition when cooked. Takes about 10 minutes!