tag:blogger.com,1999:blog-11944565.post6388321937026279198..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: How to Eat More Vegetables! Yes, YOU!Alanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-11944565.post-78822031262428558582013-02-23T15:44:47.834-06:002013-02-23T15:44:47.834-06:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-5961739248692636492013-02-18T12:54:52.066-06:002013-02-18T12:54:52.066-06:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-46228188059642131772013-02-18T05:28:51.333-06:002013-02-18T05:28:51.333-06:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-3060314515728067292011-05-25T18:13:13.130-05:002011-05-25T18:13:13.130-05:00I just now noticed your "How to Eat more vege...I just now noticed your "How to Eat more vegetables" tips, Alanna. Excellent!!<br /><br />We recently discovered the wonders of kale in an omelette. One day, we had a little leftover stirfired kale and onion from the previous night and on a whim threw it into that morning's omelette. It was fabulous.<br /><br />We are still so grateful to you for your cauliflower au gratin with anchovy. We now often add anchovy to broccoli as well. (I know, I know, we're supposed to eat other vegetables besides broccoli. But broccoli is so delicious!!)Elizabethhttps://www.blogger.com/profile/08818302133113874649noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-25592324825220258042011-05-24T09:45:23.326-05:002011-05-24T09:45:23.326-05:00I am pre-diabetic and I would like to stay in the ...I am pre-diabetic and I would like to stay in the pre- category (though I have a ridiculous sweet tooth). <br /><br />What I have been doing is looking out for the qualities that are in the food that I like but shouldn't eat so much of, and to experiment with vegetable substitutions to capture those qualities. I'm thinking of the intangible, though it may have to do with mouth feel and some nuances of taste, I don't know. I'm sure it's highly individual. Anyway, here are some things that have become staples for me, and the food they replace in my mind.<br /><br />Kabocha squash, turnips and cauliflower are my mainstays, because they are so versatile. I'll use other kinds of hard squashes, but kabocha is my favorite. <br /><br />I roast a kabocha squash and toast its seeds and refrigerate slices of the squash to use later. I melt jack cheese on the slice of squash and top it with salsa or jalapenos en escabeche, and that serves the purpose of quesadillas, enchiladas, or even grilled cheese sandwiches. Also, it's quick and easy. You can do it without the pre-roasting, but you need about seven to ten minutes in the microwave.<br /><br />I make lasagne or macaroni and cheese -- except that the pasta is replaced by cooked cauliflower. The latter is probably more properly called a "kugel."<br /><br />I can make a thing that is like a kugel/a kookoo/a crustless quiche with any vegetable, though my favorites are chard or kale, artichoke hearts, or broccoli/cauliflower -- this seems to me to serve the nostalgic function of starchy food without being starchy at all.<br /><br />When my kids were little, one of the quick foods of choice was frozen peas cooked with pasta and seasoned with parmesan cheese. Now I make it with no pasta and add some walnuts.<br /><br />You've already mentioned it before, but I make a combination of celery root and turnips mashed together to replace mashed potatoes. Adding cauliflower to the mixture makes it even better.<br />Soups that traditionally have potatoes or rice or pasta in them just get turnips now, and they taste better for it.<br /><br />Like I said, this is really an individual thing, and one person's match is another person's glaring missmatch, probably. The key is contemplating what you want out of food and looking for those qualities in places you hadn't thought of before.Lucynoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-37131018374453704692011-03-21T09:18:39.305-05:002011-03-21T09:18:39.305-05:00Every week, I try to eat a vegetable (especially t...Every week, I try to eat a vegetable (especially those from other countries) I pass by in the store but have never tried. It helps that cooking relaxes me--last week I tried Fennel with Parmesan Salad, Fennel Au Gratin, and Fennel Cauliflower Soup. This week's vegetable is Chinese Broccoli. I had it cooked with soy sauce yesterday and sprinkled it with garlic-flavored almond slices. Since I obviously don't have recipes for this type of vegetable in The Joy of Cooking or Betty Crocker, I have Internet recipe sites that I scour for vegetable recipes.<br /><br />PatAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-69276250854804111352011-03-14T08:35:48.342-05:002011-03-14T08:35:48.342-05:00Happily, I am unconstrained by dislike for the tas...Happily, I am unconstrained by dislike for the taste of veggies, from which some people suffer. I also am a family physician so I am asking people every day to get their 5-10 servings of vegetables and fruit daily, and try to walk my talk.<br /> <br />My gambit is simple - I just EAT MORE veggies. They taste great, especially when focusing on the brightly pigmented ones (which provide more of the phytonutrients that may help to decrease risk of heart disease and some cancers). I like veggies best when lightly steamed or eaten raw. My nightly meal usually consists of steaming some veggies (brocolli all year, summer squash, eggplant, or greens in season) and while they are steaming cutting up other veggies I want to enjoy raw. Often these might be chopped red bell peppers, tomatoes, shredded carrots or other root veggies like turnips. - whatever I have been able to find that looks good at the farmer's market (if I can get there) or the supermarket (if not). Celery works in the midst of winter when there isn't a lot of fresh produce available. The raw veggies go in a big bowl and the steamed veggies go on top. I usually sprinkle with raw nuts of one sort or another and sometimes add a few shakes of a little sesame oil. A little oil and lemon or vinegar dressing would be good for those who need more flavoring. Takes 15 - 20 minutes tops to get my meal on the table.<br /> <br />My bowl looks like it ends up holding a quart of veggies. I haven't measured. In the AM I eat two servings of fruit on my cereal. Lunch is often 1-2 pieces of fruit and a handful or two of raw nuts between patients. I am not a vegan or even a vegetarian, but this is just what I enjoy eating most of the time.<br /> <br />My main problem with above scenario is it works great for a single person, but not if I were trying to eat dinner with my husband every night. He is the classic meat/potatoes/bread kind of guy who eats from a limited roster of veggies and in limited amounts only. I haven't cracked that problem and don't think I ever will. I think hiding shredded veggies in sauces and other foods would be necessary in his case. I think some people are just never going to be able to retrain their palate to enjoy vegetable tastes. That's why it is SO important to get our kids eating a wide variety of veggies from an early age. (It is possible that the genetic variants of taste buds may also play a part in some people's dislike of vegetables. I don't think we know yet what proportion of our taste comes from genes vs environment.)<br /> <br />Thanks for your work to promote vegetable intake! It is sorely needed.A Family Physician in Louisiananoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-26679958251820080982011-03-07T12:21:11.100-06:002011-03-07T12:21:11.100-06:00I just want to comment on the point about baby car...I just want to comment on the point about baby carrots. I've heard that often, but at least where I live I'm pretty sure you're actually getting a whole baby carrot. At least, they have a miniature but definitely identifiable core.<br /><br />As a life-long vegetarian, I'm with Melissa! Fruit is harder for me, because more often than not it's messy (oranges) or I'm left with rubbish wherever I'm eating instead of in the kitchen (apples, bananas), or it's not in season! Plus bananas (my usual go-to fruit) are expensive here and often taste... odd.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-25163674072997382912011-03-07T11:01:49.473-06:002011-03-07T11:01:49.473-06:00I find that breakfast tends to be the place that&#...I find that breakfast tends to be the place that's hardest to incorporate vegetables. If I have eggs, rather than just serving fried or plain scrambled eggs, I like to add veggies if possible. Tomatoes, cooked spinach, mushrooms, sauteed bell peppers and/or onions are all easy to mix into scrambled eggs or an omelet. If the vegetables are chopped finely, they don't take long to saute - then just add the eggs.Cheryl S.https://www.blogger.com/profile/03345112283242698398noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-56041878240427982462011-02-19T16:07:17.564-06:002011-02-19T16:07:17.564-06:00We belong to a CSA farm which provides us with cer...We belong to a CSA farm which provides us with certified organic vegetables starting in the early spring through late fall. We get a box of veggies every week. This not only helps to sustain your local family farms but tends to encourage you to eat more vegetables since you've already paid for them. In the winter we go to our indoor farmers' market. There aren't as many vegetable choices, but there is still great spinach as well as quite a few other possiblities.Edithnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-76336805036221019302011-02-19T03:47:27.571-06:002011-02-19T03:47:27.571-06:00just wanted to tell you ur website is a treasure t...just wanted to tell you ur website is a treasure trove! i really appreciate all these recipes where you incorporate vegetables. they are so delicious. ur a great cook! tx.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-68671418489147883172011-02-18T19:21:41.386-06:002011-02-18T19:21:41.386-06:00It seems like if you are a vegetarian (such as mys...It seems like if you are a vegetarian (such as myself) it can still be difficult getting enough veggies and fruits in your diet if you go the "easy route" and eat lots of stuff that is processed. We've been trying to eat less processed foods (read, veggie burgers, even though I just wrote a blog post about it - http://ahappyvegetarian.blogspot.com/2011/02/veggie-burgers-many-different-ways.html if you want to read it!) and that's helped a lot. If you don't eat meat and you aren't eating processed foods - what does that leave you with? really just grains, fruits and veggies. We also have BIG plans for planting a garden, we are really looking forward to having homegrown veggies. We live in Michigan so it's hard to get decent fruit and veggies in the winter without paying a lot so I'm looking forward to late summer when we'll have lots!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-21344934757385142682011-02-18T17:59:48.425-06:002011-02-18T17:59:48.425-06:00Eat more veggies is definitely on my to do list......Eat more veggies is definitely on my to do list...I am implementing it one vegetable at a time. Love the comment about cherry and spinach smoothie..that actually sounds really good.Lisa@ButteryBookshttps://www.blogger.com/profile/08992625711977305385noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-57199696995669224972011-02-14T12:12:15.593-06:002011-02-14T12:12:15.593-06:00I have been drinking a Green Smoothie each morning...I have been drinking a Green Smoothie each morning. I get my vegetables and fruit in one serving. My favorite is spinach and cherries - yum!!Pat @ Get Healthyhttp://www.LoseWeightAndGetHealthy.comnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-27779114388204688442011-02-13T18:10:44.837-06:002011-02-13T18:10:44.837-06:001) Make a veg-heavy soup every week (right now for...1) Make a veg-heavy soup every week (right now for me it's one of the 0 pt WW soups). Soups get better with reheating, unlike some things.<br /><br />2) Find out when your fav grocery store gets its produce delivered, and go on that day or the day after. You get better stuff and it hasn't been picked-over.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-17019984094547941142011-02-13T14:58:14.696-06:002011-02-13T14:58:14.696-06:00as a vegetarian, the base of most meals is vegetab...as a vegetarian, the base of most meals is vegetables. I have a much harder time getting more fruit in. I'd rather grab a cookie than an apple ;) but at dinner fill my plate with veggies and I'm psyched. <br /><br />One of the things I always do is to make sure there is at least one whole vegetable in every meal...even if say on a Saturday night we make a plate of vegan nachos for dinner and a movie... I'll serve roasted broccoli or butternut squash, too. <br /><br />Also having vegetable focused meals helps. A loaded baked potato for us means broccoli, peppers & onions, cherry tomatoes and tahini sauce. Marinara sauce means adding, spinach, mushrooms, peppers ect.Melissahttps://www.blogger.com/profile/02176663570954472068noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-90354346642985564422011-02-13T07:14:24.911-06:002011-02-13T07:14:24.911-06:001. Blend your vegetables! Doing this to makes soup...1. Blend your vegetables! Doing this to makes soups, sauces, dips, etc. is a great way to get veggies without hardly even realizing it. <br />2. Smoothies. A handful of baby carrots in a banana-strawberry smoothie, a few pieces of spinach in an apple smoothie, etc. You hardly taste it! Its not much but every little bit helps.<br /><br />http://starvedwriter.wordpress.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-41531536924609675062011-02-13T05:52:01.197-06:002011-02-13T05:52:01.197-06:00I say grow your own! Nothing tastes better than f...I say grow your own! Nothing tastes better than fresh out of the garden, crisp as can be, loaded with maximum nutrients, anti-oxidants, blood, sweat, and tears. For us, that is the way to eat more veg, pick it outside the kitchen door. Great idea Alanna, cheers!Caryhttps://www.blogger.com/profile/15236278932692169950noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-42880064216243919842011-02-12T14:49:22.999-06:002011-02-12T14:49:22.999-06:00I'm just finishing the book Food Matters by Ma...I'm just finishing the book Food Matters by Mark Bittman and recommend the menus and recipes he includes. The preliminary chapters on "why food matters" are quick and easy to read as background, if one needs commitment-bolstering (though could have used some footnotes I think). He basically is and advocates "vegan til dinner", uses only whole grains all day, and reports excellent health improvements.Karennoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-88118860236995964802011-02-12T11:02:57.651-06:002011-02-12T11:02:57.651-06:00I've noticed more books doing this. I'm cu...I've noticed more books doing this. I'm currently reading The Way to Eat by David L. Katz and Maura Gonzalez. They routinely say vegetables and fruits. Vegetables and fruits. Vegetables and fruits. It does take practice to get that to flow off the tongue!Joy Weese Mollhttp://www.joyweesemoll.com/noreply@blogger.com