VEGETABLE RECIPES

In the following vegetable recipes you will find various methods of preparing. Cooking in water depletes the vitamins. To prevent loss vitamins, cook in as little water and as possible, steaming is best. If you do boil, cook for as little time as possible. Do not throw away all that vitamin rich water from boiling, save for adding to soups or sauces later.

Try dry-heat such as stir-frying, oven roasting or grilling on the BBQ to add some diversity.



Vegetables are an important part of any meal. All are good, but some are better from a nutritional standpoint. I like to prepare a couple different ones for a meal so there is variety or make a blend for color and texture.




Below is a list of highly nutritional vegetables and most can be eaten either raw or cooked.

Asparagus
Beets and beet greens
Bell peppers
Broccoli
Brussels sprouts
Cabbage, Chinese)
Carrots
Cauliflower
Chives
Collard greens
Cucumbers
Eggplant
Garlic
Green beans
Kale
Lettuce,Romaine & red leaf
Mustard greens
Mushrooms
Onions
Parsley
Peas
Rainbow chard
Spinach
Summer & Winter Squash
Sweet potatoes
Swiss chard
Tomatoes
Turnip greens
Yams
Zucchini

It's also important to choose a variety to get all the vitamins and nutrients you need to be healthy. Vegetables also provide an important source of natural antioxidants.

You not only feel better, but it gives you more energy and a natural defense against illness and disease.


Vegetable Recipes

Kale Chips
Oven Roasted Peppers
Vegetable Rice Recipe
Roasted Garlic Recipe
Vegetable Soup Recipes
Zucchini Hash Browns



Return from Vegetable Recipes to Home Page Cooking Recipes Collection




Please let your friends know about us by clicking the "Like" button.

Students