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Not all vegetables are created equal. Some are much better than others at lowering your risk of diseases associated with aging. This is according to a new study in Food Chemistry. Researchers say antioxidant compounds in dark green vegetables like spinach and fragrant vegetables like onions and garlic inhibit the growth of tumor cells.

The bad news: These vegetables make up only 1 percent of fruit and vegetables consumption in the U.S. Those that have almost no cancer-protective power make up 60 percent. All vegetables can help control your weight, but to get more of an anti-cancer punch, eat more Brussels sprouts, kale, cabbage, garlic, and spinach instead of potatoes, lettuce and cucumbers.

Vegetable Quick Tips

  1. If you cook with a small amount of milk, it will help retain the color of your vegetables.
  2. When boiling corn, do not add salt to the water. Add a little sugar, salt toughens the corn.
  3. Adding a lemon wedge to the saucepan when you are cooking broccoli, cauliflower or onions wil cut down on the odor considerably.
  4. To keep potatoes from budding, place an apple in the bag with the potatoes. But never store them with onions.

Very Veggie Vegetable Recipes


To caramelize vegetables and make the flavors and colors more intense, take carrots, celery, parsnips, onions or tomatoes and toss with olive oil. Roast in a 500 degree oven for 30 to 40 minutes or until dark brown.

Trimming Tip: Try raw vegetables with salsa instead of potato chips and dip.

Did You Know?

According to a study from the University College London, you can slash your annual risk of death by eating at least seven fruit and vegetable servings daily.

See also:

Shredding cabbage

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