Fall in love with the taste of vegetables cooked in the healthiest way.
August is the time to enjoy the fresh flavour of vine-ripened tomatoes from your garden. This nutrient-friendly recipe preserves the most vitamin C and beta-carotene in the tomatoes because no cooking is necessary. Serve with grilled steak or chicken.
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These roasted vegetables are a guaranteed great side! With this recipe for roasted vegetables, you'll have zesty, full-bodied flavour in carrots and potatoes, without a lot of fat.
Did you know that colour is an excellent clue to nutrient content? Most yellow, orange and red vegetables are high in beta-carotene. By sauteing these vegetables quickly in a smidge of fat and a splash of tomato juice, most of the nutrients, including vitamin C and beta-carotene, are retained.
Beets have the highest sugar content of any vegetable but are nonetheless very low in calories. Here they are perfectly partnered with onions in a salad. Baking vegetables in their skins helps retain flavour and moisture.
In this recipe, potatoes are cooked in a new, nutrient-friendly way. The potatoes are added to the water once it\'s boiling, so the cooking time is shorter and more vitamin C is retained. Buttermilk, made from low-fat milk, adds creaminess to this potato salad.
This soup skips the frying step so less fat is used and nutrients are preserved in the stock. Cauliflower is a cruciferous vegetable; members of this family are associated with reducing the risk of cancer.
Oriental flavours pick up the taste of these beans. Because they are cooked quickly in boiling water, the nutrients aren\'t all leached out.
Blanching vegetables (immersing vegetables in a large amount of boiling water for a very short time) brings out their colour and makes them easier to digest than if eaten raw. This colourful assortment is perfect with a summer barbecue.
You can pick up iron and beta-carotene from spinach, collards, rappini, Swiss chard and other dark leafy vegetables. When cooked quickly in a hot pan with the lid on, and with just the water clinging to their leaves, these vegetables lose very few nutrients. This easy dressing enhances the delicate taste of spinach.
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