Some Healthy Vegetables Most People Don’t Often Eat

There’s a whole list of healthy vegetables most people don’t often eat, which also taste delicious, especially when you have the know-how to make them part of your menu. Some of the top veggies that make the list aren’t exotic at all. In fact, you probably see them every day. Broccoli and cauliflower are two of these. Both of them are cruciferous vegetables that can help prevent a number of diseases. They’re high in vitamin C and delicious when cooked properly. Sautee the cauliflower with olive oil adding walnuts, turmeric and tomato sauce or bake it in the oven coated with garlic and seasoned with your favorite choice of herbs.

Beets are considered a super food.

There’s nothing yummier than freshly steamed beets, or easier to make. Just clean the outside, clip off the leaves and steam it for about 20 minutes, depending on the size of the beet. Trim off the top and slide off the outside skin. DELICIOUS! Some beets are sweet enough to eat this way, so for those, peel the skin and roast them like potatoes. Beets are considered a superfood with loads of fiber, potassium, folate, and potassium. It has potent antioxidant power that will help keep you healthier.

Try parsnips or a rutabaga with your meals.

In the New York area, we’re lucky enough to be close to the supply of fresh parsnips and rutabagas. These fall veggies are root crops and taste delicious. Parsnips taste a bit like a cross between carrots and potatoes, while rutabagas, which are actually a cross between cabbage and turnips. They’re like a carrot without the sweetness. Consider the folate, potassium, vitamins C, E and K, calcium, iron, manganese, magnesium, phosphorus and zinc in parsnips and you’ll want them in your diet. Rutabagas are rich in antioxidants, boost your immune system, improve digestion and are a rich source of potassium. The name is fun to say too. You can eat both raw or cooked, in a favorite salad, stir fry or baked.

Radicchio is a nutrient rich leafy vegetable that also thrives in our climate.

It’s amazing but true, radicchio is a member of the daisy family. It’s a type chicory, that has ties to Belgian endive. Radicchio is packed with vitamin K, a nutrient your body can’t store. It has vitamins A, B1, B3, B5, B6, B9, E and C, as well as copper, calcium, magnesium, phosphorous, iron, potassium and selenium. The best way to eat radicchio is in a salad, where it adds delicious zest! You can add it to soup, omelets and rice dishes, bake it or saute it.

  • Are Brussels sprouts on your menu? Some people don’t like the strong taste of cooked Brussels sprouts, but have you ever tried these miniature cabbages in a salad? (They’re not really tiny cabbages, but do come from the same family.)
  • Kohlrabi contains high amounts of vitamins A, C, B-complex, K, potassium, copper, manganese, iron and calcium. It’s yummy as a dipping veggie and also delicious cooked.
  • Eggplant has high levels of antioxidants, fiber, magnesium, potassium and vitamin B6. Slice it in strips and use those strips to substitute for lasagna noodles.
  • Asparagus will help boost your mood and provides a high level of B vitamins. It’s delicious almost anyway you make it. I love it on the grill brushed with butter from pasture fed cows and sprinkled with lemon juice or lemony herbs.

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