Love your veggies for lunch, for dinner, even for breakfast! Love them for a snack! The more you include them in your regimen, the fewer cravings for sweets, baked foods, and fatty things will haunt you.
Love them sweet, bitter, pungent, sour, and salty; raw, cooked, and fermented! Love them soft and hard, crunchy and crispy! Vegetables of different colors, textures and flavors will enhance your diet nutritionally, esthetically, and will leave you satisfied.
The science of making yummy plant-based food doesn’t stop there. Choose veggies from different categories: sea, root, ground, and leafy. At some point in time, seaweeds grew everywhere on Earth. It’s great to bring their distinct flavor and health benefits back into our diet. Roots grow down into the soil. From more familiar carrots and radishes, to less known daikon, parsnips, and burdock; sturdy roots are high in minerals. Ground veggies grow on the soil and present themselves as round and mildly sweet tasting, superior for all sorts of digestive issues. Enjoy a variety of winter and summer squashes, cabbage and turnips, onions and cauliflower. Leafy greens are considered most alkaline, most beneficial for the health of the cardiovascular system, liver, and the skin. Kale and collards, bokchoy and arugula, daikon and turnip tops, dandelion greens and watercress, include them in every dish and with every meal; and before you know it, you will begin to notice incredible changes in your health and appearance.
Take it further. Vegetable dishes don’t stop at making a fresh garden salad. That’s boring! Enjoy them not only raw, but properly cooked as well. Blanch and steam, sauté and bake, pickle and marinate, and surely enjoy them fresh. Make soups, stews, salads, spreads, and sandwiches out of your favorite veggies. Enjoy the wonderful recipe ideas in this cooklet and be healthy!