Why we need to eat more vegetables.
Besides tasting great, they are nutrient dense – they pack a lot of nutrition in one bite with very few calories! A half cup of vegetables offers the best health building substances: nature’s vitamins and minerals also called phytonutrients.
Veggies are a dieter’s best partner because they are considered ‘free foods’ meaning you can eat an unlimited amount without having to count the calories. The reason for this lean indulgence is the body uses almost as many calories to digest them in the first place. You’d have to eat platefuls of most vegetables before calories begin to add up.
You can fill up faster due to the fiber found in the vegetables. Dr. William Sears always says that ‘fiber is filling without being fattening.’
Preparing vegetables different ways using a variety of them is fun – right? I think so! I’ll share a recipe at the end for a quick, healthy dish using all vegetables!
Vegetables provide complex carbohydrates which helps keep blood sugar level (the only exception is the fructose found in corn and beets).
Vegetables contain cancer-fighting phytos. Dr. Sears says, ‘What you don't see in the nutrition charts or on the package labels are the hundreds of valuable nutrients, called phytochemicals, found in plants that have as-yet untold health-promoting properties. New research, especially in the field of cancer, is showing that vegetables are nature's best health food’ (AskDrSears).
One of the healthiest eating habits you can foster in your family is to make vegetables the centerpiece of your meals and let the other food groups accompany them. My recommendation is to make your plate 1/3 vegetables.
How to get your children to eat vegetables? Eat them yourself. Enjoy them. Offer them to your children (over and over if you have to and always with enthusiasm). Use modeling, not bribery or force, to get your children to eat more vegetables. You can make the vegetables fun to eat: Dip them, dress them, blend them, disguise them, sauté them, and grow them. Learn this and more at my Start workshops (held online and in-person (limited locations)). Please inquire by contacting me on my blog.
2 tablespoons of coconut oil
1-2 chopped garlic cloves
2 teaspoons of dried herbs of your choice
1 teaspoon of sea salt, divided
Prepare ¼ cup chopped onions, 2 carrots, ½ cup of chopped daikon radish, 1 zucchini, ½ head of green cabbage, and 1 medium tomato.
Sauté vegetables in oil, garlic, ½ teaspoon of sea salt and herbs on medium heat for 6-8 minutes. Season the finished dish with the remaining sea salt to taste (optional).
Yields 5 servings of vegetables.
Choose, eat, and live well! =)
Bridge the gap here.
Bridge the gap here.