Source : about.com health
Bored of broccoli? Sick of spinach? Have eggplant ennui? Varying your
veggie picks will not only help prevent food boredom, but it also
ensures you get more vitamins, minerals and phytonutrients in your diet.
So think outside the box and try some of these newer, more unique
produce picks…I dare you!
Jicama
This low-calorie root veggie is
crunchy with a slightly sweet and nutty flavor. Rich in potassium, which
helps beat bloating, jicama (pronounced hick-ama) is high in volume but
low in calories with just 50 calories per cup. Plus, it’s versatile.
You can make it sweet by adding it to a fruit salad, or savory, by
tossing it into a stir-fry. I often serve them as a snack; simply slice
and serve as crudité, or season them up with your favorite flavors and
make my Jicama Fries,
which are a healthier but just as satisfying alternative to greasy
French fries. They’re a cinch to make, too–no cooking required!
Kale sprouts
You may be unfamiliar with this
veggie, but you most certainly know its parents: kale and Brussels
sprouts. This veggie newcomer, which can be grilled, sautéed, roasted or
enjoyed raw, contains all the nutrients found in both of its superfood
parents, including bone-strengthening vitamin K and immune-boosting
vitamin C. And don’t be worried: Kale sprouts are a non-GMO food that’s a
result of natural, non-GMO cross-hybridization.
Swiss chard
This isn’t a new veggie, but it is
gaining new popularity in the produce aisle. The leafy green is a great
source of magnesium and potassium, which helps manage blood pressure
and protect bones. It’s also a beauty booster because it’s loaded with
antioxidants and vitamins A and C. Try it sautéed with garlic and olive
oil, like my flavorful Sautéed Swiss Chard side dish, or simply add it raw to your salad or sandwich for extra crunch.
Cauliflower
Ok, this isn’t a new veggie
either, but people are finding new and clever ways to use the classic
pick. For instance, it has proven to be an ideal stand-in for carb-rich
comfort food, like mashed potatoes and pizza. Don’t believe it? Try my
Cauliflower Mashed Potatoes or my gluten-free Cauliflower Pizza Crust. I’ve even used it to make a low-carb “bread” for lightened-up Grilled Cheese.
Not only is the cruciferous chameleon light in carbs (just 5 grams per
cup), it also chips in some filling fiber—3 grams per cup.
To add a little more color to your dishes, try purple
cauliflower. It’s loaded with the antioxidant anthocyanin (which gives
red cabbage and red wine their purple hue), and chips in some vitamin C.
Purple Cauliflower Mashed Potatoes, anyone?
Tiger nuts
Tiger nuts aren’t actually nuts at
all—they are small tubers that have a slightly sweet, nutty flavor. They
have been used for centuries in Africa as a fix for diarrhea, gas and
indigestion. It may be because they’re a good source of fiber, which
helps keep you regular.
They are generally soaked in water to
soften before eating and can be enjoyed raw, roasted, dried, baked or as
tiger nut milk or oil. The flour of roasted tiger nuts is sometimes
added to baked goods. For instance, I use them in my Cherry Oatmeal Cookies.
Ramps
This veggie, which tastes like an onion
and smells like garlic, can be used in basically any recipe that calls
for onions, shallots or leeks. You can find them at farmers markets in
the spring; they may be called wild leeks or spring leeks. I use them in
omelets and frittatas, like my Red Pepper, Chard and Feta Frittata. They also contain iron, beta carotene and vitamin C, making them a tasty way to boost your immunity.
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