Growing up, peas, broccoli, and pretty much anything green made us squirm. As grown-ups it’s nice to know that vegetables don’t have to be ‘the worst’ or something you dread eating. Here are a few tips to help you make them more interesting.
Bake, don’t Boil
Whilst you can boil vegetables, it fills them with water and robs them of flavor. We recommend baking them. Wrap them in baking paper or foil, add a few slices of onion or some chopped garlic and cook in the oven – we recommend uncovering at the end to let the vegetables get a little crispy.
Make a paste. Hummus doesn’t have to be made from chickpeas, and pesto doesn’t have to be made from basil. Pulse them into a paste, add a little oil and some spices and you have the perfect dip!
Spice Up Your Life
Greens tend to be fairly mild in taste, which makes them perfect for spicing up. Sprinkle some sea salt on top, add a little rosemary or thyme, you can even do things like steam them with chicken stock or fish stock to add subtle flavor.
Add it to a smoothie. Fruit, yogurt, a dash of honey, and some cauliflower. If you can’t see it, you probably won’t notice it – trick yourself!
Parents will love this one – can’t bring yourself (or your kids) to eat vegetables? Chop them up really fine and mix them into something, think rice, bulgur, quinoa or pasta – you won’t even notice them!
Lemon and Oil
One of the simplest ways to upgrade your vegetables is squeeze some lemon juice over them. Lemon immediately adds a freshness to whatever you’re eating and has a way of enhancing the taste. Olive oil is another great way to add some excitement to an otherwise basic plate of vegetables – you can either fry lightly in olive oil, or drizzle the oil over steamed vegetables.
Don’t eat your vegetables on the side. That’s a mistake we’ve been making since we were young. Try and think of your greens the way you think of pasta or rice as an accompaniment to the sauce being served. Try chopping up your broccoli and topping it with meat sauce – you won’t even realise you’re eating it!
Crust it Up
Adding a crunchy outside to a vegetable is a sure-fire way to guarantee it becomes tastier. Try chopping almonds up finely and crusting chunky slices of zucchini or eggplant – delicious!
Think Outside the Shape
Just because when you get it it’s one shape, doesn’t mean it has to stay that way. Think outside the shape of the vegetable. There’s more than one way to cut broccoli and carrots – experiment with a mandolin or a spiralizer, or try slicing vegetables into chips and roasting them in the oven.
Hvorfor står det på engelsk, når alt andet er på dansk, er ikke nogen ørn til sprog.
We only have the capabilities to have the blog in English at the moment, but you can try pasting the text it through translate.google.com – it will translate the page for you.
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