There’s an easy way to eat more vegetables. Just add vegetables to nearly everything you eat. Making mince? Grate carrot and zucchini and perhaps onion into it plus have a heap of steamed vegies on the side. Spaghetti bolognaise sauce? Puree cooked vegetables and slip them in with the tomatoes. Don’t eat the spaghetti as a meal in itself. Put half as much as usual on your plate and fill the other half with greens.
Eat vegetables for breakfast. We are the product of our conditioning, but we can break out. Who actually said you couldn’t have a plate of veggies for breakfast? The cereal companies that want you to eat their less-than-healthy, sugar-in-a-box?
You just have to have cake? Zucchini works in some recipes, pumpkin makes a moist cake and beetroot can go into chocolate cake.
One of the easiest ways I’ve found to add more raw vegetables to my diet is to combine cooked and raw food. While I often have salad for lunch, I also often fry some mushroom and eggplant in coconut oil to stir through the salad and warm it a little. That works perfectly in winter when salads seem too cold. But of course the reverse is possible as well. While I have a meal cooking I often chop up raw vegetables to put in at the last moment before serving. Some vegetables that add crunch to the softer cooked foods include celery, chinese cabbage and any other kind of cabbage, snow peas and diced cauliflower.
I also grab the box grater and hold it over my pot of cooked food and grate in a little carrot and zucchini. I might cut a couple of raw tomatoes into a certain dish or pop in some mushrooms for another. English spinach works perfectly in so many dishes. Capsicum can add a splash of colour as well as crunch—red, green or yellow. It’s simply a case of deciding to do it then experimenting a little.
Vegetables rule!