Just because it’s winter is no reason to think that you need to forgo your efforts to eat seasonal veggies – there are quite a few superstar winter veggies that have a proven track record of promoting good health and keeping you away from the doctor’s office. Check out some of these nutrient packed veggies next time you’re perusing the produce aisle…
Kale has really risen in ranks this year on the popular veggie list…and for good reason! Low in calories, and high in vitamins A, B6, C and K, along with a healthy dose of fiber, iron and calcium, it’s one of the healthiest greens you can eat. It also contains some important phytochemicals that may help prevent eye conditions such as cataracts and macular degeneration. And it’s SO easy to cook. Sauté the kale with some olive oil, garlic, lemon and dash with some salt and pepper – you’ve got one healthy and delicious side dish!
I blogged about them in my last post, but sweet potatoes are WAY more nutrient packed than a regular old spud! And when cooked, an enzyme in the potato breaks down the starch and turns it into maltose, giving it a wonderful sweet flavor. Try cutting them up into bite sized pieces, drizzling some olive oil, cumin, chili powder, salt and pepper – and roast them in the oven on 400°.
I discovered how awesome beets were when I realized that they don’t just come gel-like from a can like how my father used to eat them at Thanksgiving! Beets have a subtle, earthy sweetness and are loaded with heart-healthy folic acid and are an excellent blood purifier. And don’t forget about those leafy greens at the top – they are actually more nutritious than the roots with double the potassium, folic acid, calcium and iron. I suggest cooking beets with their skins on – it’s way less messy! Trim off the ends and roast at 450° until tender. Rub off skins once cool. And those greens? Saute in some olive oil and minced garlic. Two nutrient packed side dishes in one, wow! 🙂