Eat Your Veggies

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My mom never had trouble getting me to eat my vegetables; except those times when she served lima beans. I hated lima beans. I thought they were so disgusting to chew, that I’d swallow them like pills. I flushed them down with milk.

My family believed in the “Clean Plate Club.” You didn’t leave the table without eating everything on your plate, whether you wanted to or not.

In the summer, after dinner, we’d go back out to play and that play might include a rousing game of football. We’d play on the grass by the school around the corner. If I got tackled, my brothers often mushed my face in the grass; sort of a final motion conducted at the end of a tackle. I hated the smell of getting my face planted in the grass so I worked hard not to get tackled. I got faster.

When I got to college, sprouts became popular. I tried them. They were all the rage. They smelled like the grass my faced had been mashed into. I gagged and sprouts came off the list of vegetable options for me.

I never got into kale, either. It had that same kind of earthy smell and tasted, to me, reminiscent of dirt. Arugula, too.

There are so many vegetable options offered up by Mother Nature that I thought I could go my whole life skipping the ones I didn’t like.

Now, I’m reconsidering some of them.

This article by Dr. Mercola gives me pause. I am considering eating more spouts and eating those microgreens that come on the plate at some fancy restaurants. I always thought they were just there to lend a delicate decoration.

One study shows that eating an extra helping of leafy greens can lower your chances of Type 2 diabetes by 14%! That’s major.

Have a look at this article. It’s packed full of veggie data that will have you choosing your veggies from a different perspective.

You don’t have to get wrapped up in all the vitamin micro-data included in here. Just pick through for the juicy bits that apply to your tastes and interests.  Then on the backside I’ll make some other comments and suggestions; including a fun recipe.

http://articles.mercola.com/sites/articles/archive/2016/06/13/top-low-carb-vegetables.aspx?utm_source=wnl&utm_medium=email&utm_content=art3&utm_campaign=20160623Z1_NB&et_cid=DM111189&et_rid=1541261837

There are so many, many reasons to eat your veggies!  And there are so many delightful ways to cook them, or they can be added as an extra to many of your favorite recipes.

For example, I add a bunch of spinach to almost every soup recipe I make.

Based on the advice in Dr. Mercola’s column, I’m going to start adding watercress to more of my salads.

I’m going to start eating sunflower seeds. I had no idea they were so good for me. Add those to salads or just munch on them.

I’m also going to get back in the habit of taking my turmeric supplement. It’s easy because it’s just like a vitamin pill. Quick.

Notice there is no mention in here of potatoes, peas, or corn. All high carb vegetables; as are things like parsnips and carrots. They maybe taste so good they borderline addictive, but not your best vegetable bets. Branch out.

Here’s a recipe for chips! Next time you want a potato chip, make these kale or Swiss chard chips. My favorite is to make them with Swiss chard. I even serve them as an appetizer before a dinner party. People gather round as I take them off the hot cookie sheet and they dive right in.

Cheers,

 

Baked Kale Chips

If you have a hankering for potato chips, try these instead!