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Let’s Start Cooking

May13th 2020

You are probably thinking to yourself, “I know these vegetables are supposed to be good for me and healthy, but they’re probably plain and boring”. The truth is, they are very healthy and important for your wellbeing. Let’s get back to the kitchen and spend 15 minutes a day for your immune system and health. Please use your imagination and be a kid again! 

Asparagus

How to Eat It:

It’s hard to go wrong with asparagus: you can shave it raw into a salad; steam it in water; or roast it with olive oil, salt, pepper, lemon at 425ºF for about 15 minutes, top with sesame seeds. The versatile spears have a woody flavor that pairs well with meats.

Artichoke

How to Eat It:

You can cook artichokes by steaming them in a couple inches of water. Once tender, the leaves can be pulled off and the ends dipped in olive oil or lemon juice as an appetizer. Baby artichokes, which you can buy at most grocery stores, are delicious roasted at 425 ºF with olive oil until slightly browned, about 25 minutes; turn them halfway through.

Avocado

How to Eat It:

Avocados can add healthy fat to salads. You can also eat these creamy fruits by the spoonful: slice a ripe avocado in half, drizzle it with olive oil, salt, pepper and red pepper flakes, or top with lemon juice, and dig in.

Beets

How to Eat It:

Sliced raw or roasted, beets are delicious as a base for salads. Avoid boiling them, which can cause nutrients to escape into the water.

Bok choy

How to Eat It:

Sauté bok choy in a warm skillet with olive oil, garlic and a little ginger. When the leaves are bright and translucent, that means it’s well cooked and ready to eat (though you can also just eat it raw in salads).

Broccoli

How to Eat It:

Broccoli can be eaten raw, or course, but we prefer it roasted. All it needs is a little olive oil, salt and pepper. Roast it at 450 ºF for about 20 minutes for dense stems with slightly crispy heads that are browned at the edges.

(or steamed in salad)

Brussels Sprouts

How to Eat It:

Roast halved brussels sprouts with olive oil, salt and pepper at 425 ºF until slightly browned. If some of the leaves fall off, don’t discard them. Instead, think of them as savory, salty chips, and dig in.

Carrots

How to Eat It:
Whole carrots are a healthy and tasty portable snack. Thanks to their crunch and slight sweetness, they’re especially satisfying with a little dip, like hummus. Carrots are also great roasted, which highlights their natural sugars, topped with a cumin and tahini dressing.

Cauliflower

How to Eat It:

Boiled or steamed, cauliflower makes a nutritious substitute for mashed potatoes. First cook it, then puree it with a little olive oil and salt and pepper, and then top with chives or ginger.

These are just a few examples of how easy it is to make each meal delicious and nutritious. Bon Appetit!