Veg out! Tips for choosing, cleaning and eating vegetables. Here are some ways to give nutritious and low-fat veggies the attention they deserve.
Vegetables that are in season are simpler to get, have more flavor and ordinarily cost less. Your neighborhood ranchers market can be an incredible asset for regular produce. Select vegetables that are wealthy in shading and aren’t wounded or harmed. Solidified vegetables keep longer and can be a simple expansion to suppers, particularly ones that steam rapidly in the microwave.
Wash produce and keep veggies microbes free. Run vegetables submerged and delicately rub them before stripping, cutting or eating. Dry produce with a spotless fabric or paper towel. Refrigerate transitory vegetables at 40 degrees F or underneath.
Get innovative! Here are five hints for making veggies helpful and fascinating:
1. Baby carrots and celery sticks are simple snatch and-go snacks. Store them in transparent compartments in the cooler. Jazz them up with a low-fat plate of mixed greens dressing. Children may appreciate making “ants on a log” with nutty spread and raisins on a celery stick.
2. Sneak slashed vegetables into most loved nourishments, for example, pasta sauce or lasagna. Mix spinach into an organic product smoothie. Shred carrots or zucchini into biscuits, speedy breads or meatloaf.
3. Use cooked, pureed vegetables in soups and to thicken stews..
4. Grill fired up? Make vegetable kabobs with tomatoes, mushrooms, green peppers and onions.
5. Grow your own. Have a fabulous time developing and eating your own vegetables. Tomatoes and peppers are acceptable choices for starting plant specialists.
Want more great ideas for vegging out? Visit choosemyplate.gov.