9 foods worth choking down
Did your mother overcook cabbage when you were a youngster? Do you have a negative guttural reaction to brussles sprouts? It’s not easy giving foods a second (or sometimes even a first) chance. But don’t underestimate your ability to change. Consider experimenting in new ways with these nine foods most people write off. Your health will thank you.
1. Beets. Yes, they have an earthy flavour (that’s actually what I like most about them) and President Barack Obama dissed them by excluding them from the White House Garden, but they are a potent liver tonic and blood purifier. So why not try baking, broiling, or steaming these red veggies. You can even shred them raw and add them to salads.
2. Brussles sprouts. That sulfuric odor is unappetizing, I’ll admit. But these sprouts have a higher concentration of glucosinolates than any other plants in the prestigious, cancer-fighting cruciferous vegetable family. So, give them another shot. Be sure to trim the sprouts before cooking. Stuck for ideas? They taste great when tossed in olive oil, salt, and crushed garlic and roasted until tender.
Read on to see what other foods you should be eating, and how to make them more appetizing.
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Comments (3)
Try the striped red & cream chiogga beets that look like peppermint sticks, and the mellow chocolatey flavoring of golden beets if you dislike the darker, semisweet chocolate of traditional red beets. Whiz them up with any juice you like for a cocoa-goodness backbeat and infusion of vitamins. It's literally like getting an infusion of red blood cells but instead of a needle, you use a straw. <grin>
I just included the leftover Brussels sprouts from Thanksgiving dinner in an adventure in High Cheesery I call "Potato Rarebit" that is to die for. To leftover mashers add sauteed garlic, worcestershire sauce, greek seasoning (or black pepper, oregano, parsley, chives, thyme + dried onion), curry powder, shredded cheddar, milk and chopped tarragon, cilantro and arugula.
How:
Cook the garlic to light brown and add milk, cheese and spices to taste. Simmmer together into a thin sauce stirring frequently and add the mash and herbs. Keep stirring until everything incorporates and begins to look glossy.
It literally spins into a richly decadent dip that looks and feels like spinach sour cream type tip (but is so way better), and is delicious picked up on any kind of bready substance. Being gluten-free, I used my mom and grandma's no-sugar cornbread which was also left over from Thanksgiving.
Throw in the brussels sprouts as I did for dinner, and it's reminiscent of broccoli in cheese sauce.
What's not to like?
will blog a pic of this, you're welcome to see at http://maryamwebster.com/blog
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