You are browsing the tag archive for vegetables.

Photo: Laskaris / Flickr

Vegetables are like people: they have their own particular needs and they’ll respond positively if these requirements are met. Carrots, for example, prefer a soil that is loamy and moist. The soil should be fine and smooth before they are planted. Onions need well-drained soil and they don’t enjoy being planted in soil that held legumes the previous year. That’s because legumes leave traces of nitrogen which make onions more susceptible to disease. Read on for more vegetable gardening tips. (more…)

Photo: Paul Ponraj / Flickr

This is a spicy dish and rather filling one too. A variety of vegetables can be used to stuff the brinjals in this recipe, including sweet potato, lima beans, broccoli and cauliflower. One ingredient which is essential though is tomato, so whatever you do, include tomatoes in the stuffing. You will need six brinjals to serve six people. Use ripe and firm brinjals that have shiny, smooth skins. Allow for a preparation time of an hour and a cooking time of an hour. (more…)

Photo: Singzy / Flickr

This flavourful fish soup is a hearty one – and what’s great about it is that it can serve as a meal in one. The ingredients, which are adaptable, call for an onion, carrots, leeks, ripe tomatoes, dry white wine, garlic, orange rind, several small potatoes, one and a half kilograms of skinned and filleted line fish and fish stock. The flavourings include curry powder and some optional saffron while the garnish includes French bread, parsley and Gruyere cheese. (more…)

Photo: dboy / Flickr

Adding more fibre to your diet will help you gain less belly fat, which is linked to chronic diseases like diabetes, high blood pressure and heart disease. Fruit and vegetables, as well as being packed with nutrients and antioxidants, are full of fibre. And a new study shows that for every 10 grams of fibre you eat, over time 3.7 per cent less belly fat will be gained. (more…)

Photo: cproppe / Flickr

If your little ones turn their noses up at broccoli and flee in horror at the mention of spinach you have to get creative when it comes to making sure they eat healthily. You may be surprised by some of the strategies that work – you’re not limited to sneaking vegetables into pasta sauce and blending. Getting kids involved in gardening, letting them eat raw vegetables like carrots with dip for a snack and adding sauces to broccoli and spinach can make all the difference. (more…)

Photo: FotoosVanRobin / Flickr

Seaweed has long been a staple in Asian cooking and is one of the healthiest foods on the planet. Sea vegetables are packed with antioxidants, vitamins and minerals and scientists have found they’re good for your waistline, too. A study published in 2010 found that algae can reduce how much fat you absorb from food by 75 per cent. Find out how to incorporate wakame, nori and kombu into your diet, and why you should. (more…)

Photo: MinimalistPhotography101 / Flickr

In her book, The Plant Programme, Professor Jane Plant explains that a dairy-free diet is beneficial to one’s health. She recommends that besides eliminating all dairy, one should also cut down on the amount of meat one eats – so that it only consists of ten per cent of your daily intake. If you are going to eat meat, it should be thoroughly cooked organic meat. Protein should preferably come from pulses, cereals and soya based food. Read on for more Plant Programme principles. (more…)

Photo: Stock.Xchng

There are very few people who have a passion for pumpkin – unless it’s in pie or used as a Halloween decoration. But pumpkin is actually a very nutritious vegetable, packed with vitamins and fibre, and prepared properly it’s delicious. Here’s how to do this underrated veggie justice – and why you should add it to your shopping list. (more…)

Photo: TrevinC / Flickr

Carrots are a wonderful source of goodness as they contain so many nutrients. They pack the most carotene out of all vegetables and fruit, and the body converts this into vitamin A. Carrots are also very versatile and can be eaten as is or added to a great pot of stew or curry. The vegetable is also a good source of vitamins C and B, and calcium pectate, a fibre containing cholesterol-lowering properties. Carrots are low in sodium, cholesterol free, fat free, saturated fat free and a good source of fibre. (more…)

Photo: stevendepolo / Flickr

There’s no denying the convenience of frozen vegetables. There’s no washing, chopping or peeling involved and they can be added to dishes straight from the freezer without needing defrosting. But are we missing out on nutrients when we use them in our cooking? Most experts agree that frozen vegetables are good for you, but a surprising fact is that sometimes they can be even more nutritious than fresh vegetables. (more…)