Foods with bright, rich colors are more than just nice to look at. They’re also packed with flavonoids and carotenoids, powerful compounds that bind the damaging free radicals in your body, lowering inflammation. Read more: http://www.menshealth.com/mhlists/essential_health_tips/Dr_Oz_Tip_6.php#ixzz1LUvOTTkO
The Farmer’s Markets are opening their arms to us and the fresh fruits and vegetables are brilliant, sweet and delectable!
Spring has arrived!
Now is the time to go celebrate and enjoy the fresh. In our area we are blessed there are several local farmer’s markets on different days allowing fresh shopping every few days versus having to store the food. Fresh from the field and gardens is far better for us. Look for non uniform fruits and vegetables – those that are all the same often are not “fresh from the garden”. Those blemishes you only see on super market food as it turns bad are natural and abundant on field and garden fruits and vegetables. They are there because there is not a machine or mass production happening, because no sprays were used to deter the natural pests. Yes you may find a worm or beetle here and there but you won’t find chemicals with names you can’t pronounce and a list of hazards that make you wonder how and why the FDA ever approved it to be used on food.
In fact the USDA wants to ensure Americans know about garden fresh fruits and vegetables so they have created their own Fresh fromteh Garden blog – http://blogs.usda.gov/2012/04/18/fresh-from-the-garden/
Many many health conditions, concerns and even illnesses can be altered by small lifestyle changes – adding fiber to ones daily diet is one of those changes and easily done by eating 5 fruits and 5 vegetables a day. Here’s a catch though – you have to eat the whole edible vegetable or fruit – the SKIN is incredibly important to getting nutrients into the body and in some cases fiber. Apples are best served raw and eaten by bites – but Mom’s feeding picky eaters – well we hide these things. My favorite recipe of all time is vegetable spaghetti – it’s easy really – look below.
Remember the closer you get to eating the rainbow the healthier you become. Red, Green, Orange, Purple – don’t let the colors fool you they pack big nutrients in small packages. Have some fun – purple carrots, green tomatoes, introduce your family to the colors as early as possible and you’ll not have to argue over vegetables when they are older. We started at 6 months introducing as many unique flavors and colors as we could. I have fairly broad eaters and I know eating the rainbow is why.
To your normal spaghetti add
Grated apple, carrot, zucchini and onion
A touch of garlic and olive oil will add more benefits.
I brown everything up with the meat so it’s almost non existent but the fibers remain int
act. I serve it with a light salad usually with broccoli in it to give it one more health boost.
My three picky eaters ate this for years before they found out through visiting friends that everyone’s spaghetti wasn’t loaded with these veggies. Then I ground the veggies a bit smaller or cooked them a tad longer to make them less noticeable. Lasagna is another place to hide these veggies. And in truth if grated I find I can often get the kids to take at least a few bites.
The same concept can be used with Spice Cakes though I skip the onion and garlic but use raisins instead – I still use the olive oil but for those who like tropical try a white or chocolate cake mix then use coconut oil and coconut milk instead of the oil and water plus add some pineapple or other fun fruits.