If you eat much, trust you don't eat enough vegetables. Even if you're a diehard salad fanatics, it is often difficult to find a side salad with anything other than head lettuce, a slice of tomato and 2 particles from a carrot. You know what I mean. To be quite honest, you may be better to just drink a glass of water, because the Head lettuces have almost no nutritional value.
Because the head lettuce is cheap, it is unlikely you will find very different in a side salad from a cheaper or chain restaurant. That doesn't mean you can't make it taste so much better. You can make your own Veggie blend of flavor to add to a salad. Combine: 2 teaspoons basil, chervil, marjoram, 1 Teaspoon celery seed and Tarragon. Dried herbs are better than land. Mix them and place them in a Spice jar with a shaker top and keep in your wallet. Try it at home first and adjust depending on your likes and dislikes.
Although I like to confuse a variety planted in my salads, also I pick a certain vegetable and trying to spice up taste wise. Asparagus is a great veggie. It is low in sodium and calories and high in vitamin A, Try it with orange slices or bacon bits in a salad. Onion Sauté asparagus with peanut oil and chopped scallions. Add wedges of tomatoes and soy sauce and serve over pasta. Mushroom also go well with asparagus. Add some roasted Sesame Seeds and lemon juice asparagus for side dish. Eggs and asparagus is a good combination for breakfast. Spice them with savory, Tarragon, chives.
Broccoli is a vegetable that is very low in calories and high in vitamins a and C, it also contains calcium and iron. I am a blend of mustard and cheese with broccoli. It is a big dip, if you want a healthy vegetable appetizers. As a page, so a little melted butter in a saucepan and add some cheddar cheese and mustard taste. I use a similar mixture "devil" my eggs. Don't fuss take egg yolks and mix it with mayonnaise. Only halve eggs lengthwise and drool them with a heated, low-fat canola and mustard butter combination for simplicity. For those of you who love the crunch in their food, add toasted almonds and celery in your broccoli side dish.
Carrots aren't just for rabbits. Add cinnamon and cloves for a little melted butter and perk up the cooked carrots. Add Pecans or some tart apples for even more crunch. I used to dip the raw carrots in peanut butter snack, when I was in college. I now use carrots usually when I make a stew or soup in is-pot.
These combinations gives you thinking and experimenting with your vegetables. They need not be in your plate nude. Dress them up. Remember that sweet vegetables are combined with a contrasting hot spice, paprika, cayenne pepper, chili powder, curry or onions. You can also use the complementary sweet spices, cinnamon, cloves or ginger. No matter what you use, your body will thank you for finding just the right "outfit" for these fashionably flavorful foods.
Copyright 2010 by Linda k. Murdock. Linda Murdock is the best-selling author of a busy Cook's Guide to spices, introducing new flavors to everyday meals. Unlike most spice books, turn to a food, meat, vegetables or starch and find a list of spices that go well with that food. Recipes are also included. If you'd like to learn more http://bellwetherbooks.com/to
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