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Roasting Continued

>> 5/22/10

Don't be afraid to experiment with roasting veggies that you normally eat raw or steamed! Blasted broccoli tossed with olive oil and garlic is a revelation-the crispy flowers taste almost fried. Cauliflower carmelizes into tender nuggets that are super tossed with curry. Fennel turns into licorice flavored sweet onions, and if you've never had a parsnip you'll weep once you taste the sweet apple carrot flavor that roasting brings out.

Throwing what ever veggie is in season into a hot oven is a great way to vary your intake of different vitamins and anti-oxidants throughout the year. Our bodies are clearly designed to need this variety. Studies show that exposure to lots of different plant products reduces your risk of cardiovascular disease. BUT if we try and pick just one of those products to take as the cure all (I'm talking about you beta-carotene) and turn it into a pill there are no benefits at all. So pick a new veggie ever month to blast in the oven-your blood vessels will thank you!

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Possibilities Waiting to be Created

Possibilities Waiting to be Created
Santa Monica Farmers Market

Crunch Time

Gives any well-intentioned cook, completely possible ways to get more real, fresh food onto the table without being shackled to a recipe or breaking the bank or getting an uprising from finicky eaters.
We are big on quick food prep - Chop Therapy - to make real food into fast food and we use what we term flavor savors that give a flavor punch to foods instead of using preservatives or processed ingredients.
We love getting the whole family involved in the food preparation effort. We also use some momgenutity for presenting real food in our homes so it stands a chance against the marketing assault of the Happy Meal.
Please share your ideas and share our posts with anyone you know who might want more real food in their meals.

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