How to Get The Most Out of Your Veggies

If you're unaware that vegetables are filled with vitamins and nutrients, then you might as well not be a human being. However, what you might not know is that the way you cook vegetables can greatly determine how much of those vitamins and nutrients you're actually taking in.

A study done in the UK showed that that boiling vegetables, particularly ones in the cruciferous family (such as broccoli, brussel sprouts, cabbage, cauliflower, kale), significantly reduces their cancer-fighting properties. Gucosinolate, which converts to isothiocynate, a cancer fighting chemical which helps to remove cancer causing constituents within the body, is almost entirely destroyed when vegetables are boiled.

Also when boiled, many of the vitamins and nutrients are lost in the water that covers the vegetables. If you must boil your veggies, save what will become nutrient-rich water for a soup or gravy.

One of the best alternatives to boiling veggies is steaming them. While the cooking process is similar- bring the water to a boil and then place the vegetables in the pan- steaming requires a steaming basket which keeps the vegetables from being saturated in the water. By filling up the pan with water so that it just reaches the bottom of the steamer basket, not as many of the vegetables' nutrients can be lost to the water. Generally vegetables lose 50% less minerals during steaming than boiling.

A study published in the Journal of Food and Science, showed that one of the best ways to retain nutrients is through microwaving the vegetables. They tested six different cooking methods using 20 different kinds of vegetables, and concluded that microwaving maintained the highest level of antioxidants. Although, I am weary of the use of microwaves as I fear we aren't quite sure exactly what the repercussions may be that come from using them. Considering people seem to be microwaving everything these days from sweet potatoes to rice to raw meat, I have made a personal choice to limit my use of the microwave. It is said that when food is microwaved, the molecular structure of that food is modified. I am simply weary of facts like that. However, if in a squeeze, it looks like it might prove to be beneficial when it comes to cooking vegetables. Though, when it comes to cauliflower, skip the microwave. The above study found that the highest loss of antioxidants came from microwaving cauliflower.

Other methods of cooking vegetables include baking and frying. While these methods are okay for some vegetables and can certainly make tasty dishes, the higher the heat used, the more nutrients you'll tend to lose. For example, frying potatoes at a high heat in order to make french fries causes them to lose up to 90% of their vitamin C.

Another way to eat vegetables, which seems to be a huge trend especially on the west coast, is to simply not cook them at all. Steaming a vegetable for just 30 seconds will alter the amount of nutrients it contains. Eating vegetables raw assures that you don't lose any nutrients from the cooking process. However, in some cases, cooking vegetables can actually enhance nutrients. For instance, healthful sulfur-containing compounds within onions and garlic are actually released through the cooking process.

Also, make sure that you're getting your vegetables fresh. Time can greatly decrease their nutrient contents, which means the longer you wait to eat the veggies, the less nutrients they'll contain. Use this tip to get you to eat more vegetables. If you have veggies in your fridge, eat/cook them!

The bottom line: it's important to eat your vegetables no matter how they're cooked. Opt for steaming, or if in a pinch for conveniance, microwaving, and try to stay away from overcooking. Make sure they still retain some of their natural vibrant colors after they're done cooking. And if you really want to ensure you're getting the optimal nutrients from your veggies, cook up some artichokes. Artichoke were the only vegetable in the Journal of Food and Science study that kept its high antioxidant level during all of the cooking methods.

Prudently Pick Your Potato

When it comes to potatoes, not every one is created equal. Sweet potatoes by far outshine regular potatoes when it comes to your health. In fact, according to the Center for Science in the Public Interest (CSPI), those orange, candy-like potatoes rank #1 among all other vegetables.

One of the main differences between sweet and regular potatoes is that sweet potatoes have a low glycemic index rating. This means that they are digested slowly, allowing blood sugar to rise at a gradual rate. This makes the consumer feel fuller for a longer period of time. Potatoes on the other hand have a high glycemic rating, causing the blood sugar to spike upon eating them. High glycemic foods can be taxing on the body, whereas low glycemic foods help maintain steady energy levels. Low glycemic index foods promote weight loss, a decreased sensitivity to insulin, a decrased risk of heart disease, and lower cholestorol levels.

Sweet potatoes are about twice as high in dietary fiber as a typical Russet white potato. So although they seem very sweet and sugary, the fiber slows the release of the sugar preventing any harmful spike in blood sugar.

Both types of potatoes contain substantial amounts of nutrients. However, sweet potatoes are more concentrated with antioxidants, such as vitamin A containing twice the daily recommendation of the vitamin. They also have plenty of vitamin C, manganese, iron, vitamin B6, and potassium. Both the vitamin A & C within sweet potatoes help to get rid of cancerous free radical molecules which damage cells and cell membranes.

Another distinct difference is regular potatoes are part of the nightshade family. Vegetables that fall under the nightshade family, which include green peppers, eggplant, and tomatoes, are often associated with triggering arthritis flare-ups. Nightshades also contain alkaloids of which can trigger allergy-like symptoms. For those with arthritis, many nutrtionist recommend staying away from nightshade vegetables all together, making sweet potatoes a better choice.

Regular potatoes are also often prepared in ways that contain a lot of fat and calories, such as greasy french fries, buttery mashed potatoes, mayonnaise-y potato salad, and addictive potato chips. While all of these are certainly tasty, they pretty much all contain a lot of fat and salt, making it an addictive combination which can often lead to overeating. If you are going to eat regular potatoes, make it simple by steaming them and adding a little olive oil, S&P.

Sweet potatoes are extremely easy to prepare considering they just taste naturally delicious. Simply wrap a sweet potato in aluminum foil, and bake at 375 degrees for 45-60 minutes. Once the potato is soft enough to mash, remove from the oven. Add a little salt and maybe a dab of butter or drizzle of olive oil and enjoy. I can eat sweet potatoes like this for breakfast, lunch, and dinner. And make extra because they're even good left over without even having to heat them up. However, to reheat them, simply nuke them in the microwave for a minute or so.

You can also chop sweet potatoes into cubes, place them on an aluminum lined baking sheet, and top them with a little cinammon and maple syrup and let them caramelize in the oven.

Or to make savory sweet potato fries, check out this recipe from Women's Health magazine:
Spicy Sweet Potato Sticks
Peel 1 sweet potato and cut lengthwise into 3 or 4 pieces, then cut each piece lengthwise into finger-size slices. Add 1 tablespoon olive oil to a bowl and toss with potato to coat. Add a pinch of salt and pepper and 1 tablespoon chili powder blend, paprika, or chipotle steak seasoning. Toss again to coat. Spread potato sticks evenly on a baking sheet and roast at 400 degrees F for 30 minutes, turning them once halfway through. Makes 1 serving.

How to Get Down Those Veggies You Don't Like

This was an interesting clip....Take a listen.

Fall Foodie Fun (another FFF)

Can you believe summer's over already? This coming Tuesday marks the first day of Fall! That means the coming of the end for peaches, tomatoes, green beans, and all those other summer good-eats. But don't get too disheartened because autumn gives way to a whole new batch of fresh fruits and veggies.

Start looking for these star items in your local farmer's market (or garden) the next time you're out:

- Fall greens (these include swiss chard, collards, and kale of which continue to thrive all the way into the early days of winter) - Best eaten simply steamed or sauteed with a little bit of olive oil, S&P, and garlic

-Butternut Squash- Mmm, these are sure to keep your tummy full and warm you up when those cool, breezy days start rolling your way- Best when baked in the oven with olive oil, S&P, and a sprinkle of cinnamon and a drizzle of honey if desired.

-Pears- These sweet treats are great for eating as is and make handy snacks. Try munching on some Asian pears which are currently at their prime. This variety of pear has a firm texture, but is as sweet and juicy as a watermelon.

-Apples- Nothing tastes better than an apple freshly picked off the tree. When apples are sold locally, it generally means they'll be riper = a sweeter, fresher taste. When the apples aren't being shipped halfway across the continent, growers are able to pick the appples closer to their peak ripeness, which means a better tasting apple for you.

-Sweet potatoes- This bright orange, vitamin A-filled vegetable is nature's candy. Naturally sweet and delicious, all these babies need is to be baked in the oven until soft and then seasoned with a little S&P. Add a dab of butter if you desire a little extra richness. Sweet potatoes also have quite the reputation. The Center for Science in the Public Interest has ranked sweet potatoes as #1 in nutrition among all vegetables. Dig in.

-Leeks- As a member of the onion family, leeks generally resemble onions, containing layered bulbs that are attached to long, leafy stalks. The taste can also be compared to that of onions, however leeks are much milder. They are great to use in soups, as well as in sautees. Use the light green stalks as well as the outer layers of the bulb, and simply sautee with a little olive oil and S&P.

So get out there and start sampling fall's wide array of fruits and vegetables. As winter rolls in, your chances to eat locally will quickly diminish, so don't be afraid to gourge yourself on produce in these next coming months. Eating locally is better for for both your body and the environment, so it's important to do so whenever possible. Harvard's Center for Health and the Global Environment states, "Food that is grown and harvested locally is usually given more time to ripen, increasing its nutrient value" (as well as its taste!). It also cuts down on the tons of greenhouse gas emissions generated by carting foods long distances.

Go to your farmer's market (or even better, your local garden) and get some produce. It's relatively simple to cook up. As a general rule of thumb, vegetables taste great either steamed until tender, or sauteed with some garlic. Either cooking method can be seasoned with some olive oil and S&P (as well as citrus or sweetness depending on the veggie). For fruits, savor them just as they are or try baking them and turning them into a dessert.

Happy Fall!

Green Smoothies and Muffins (Yep, that's right green and muffins)

Want to pack a high-powered-punch into you're breakfast? Try a green smoothie, a complete vitamin-fortified, healthy morning shake that guarantees to start your day off right.

Green? But how can a smoothie be green? It's simple.

For one serving (a large glass) or two smaller servings, combine the following ingredients into a blender:

- 1/2 apple (whatever variety you prefer)
- 2-4 large Kale or Collard leaves, or a handful of smaller kale/collard/spinach leaves (you can vary this amount according to personal preference)
-10-15 strawberries (blueberries can be substituted as well, or use a combo. But if you're just being introduced to green smoothies, your best bet is strawberries because they help to cut and balance out the taste of the greens)
-Approx. 8 ounces of water/soymilk/ or a combination

Blend until smooth. It helps if you have a blender with a sharp blade and little bit of oomph, but if not, just keep the ingredients dancing in the blender for an extra few minutes.

And it tastes good too? Yes, give it a try. Although it won't be as sweet as your typical strawberry and banana smoothie, the drink tastes pretty good. To say the least, it's definitely edible. Think of it as a vitamin pill, as you drink down an assortment of different health-boosters. You can also get creative and throw in any other kind of fruit you have lying around the house. The more fruit you add, the sweeter the drink will taste (but you will also be adding more sugar and extra calories, so be choosy).

Pair the drink with a muffin. Not one of those sugary, processed, high-fat muffins, but an English muffin (sorry if I got your hopes up for the dessert muffin, but no, that's not a suitable way to start your day). Toast a whole-wheat English muffin, and add butter (I like to use Smart Balance spread), jam, or both. You could also try topping your muffin with a layer of almond butter to provide a little punch of protein. Almonds are a great source of vitamins and minerals, including manganese and copper, two trace minerals that deactivate free radicals flowing around in the body that hinder energy flow. Almonds also contain riboflavin, which aids in the carrying out of oxygen-based energy processes. While they will add a bit of fat to your breakfast, lucky for you, the majority of the fat almonds contain is monounsaturated (the healthy kind).







Make sure you make your English muffin is whole-wheat or sprouted wheat. The whole grains provide substantial fiber, helping to make you feel full quicker and stay full longer. Make sure you choose brands that advertise "100% whole-wheat", not just "whole-wheat". Often times the first ingredient on supposedly "whole-wheat" products is enriched flour (or white flour) followed by several other ingredients, and then whole-wheat flour. This means there's only a smidgen of whole-wheat flour (the healthy, fibrous flour) in the product, just enough to label it as "whole-wheat" and to fool consumers. (I'll post later in detail about this issue.) I like Ezekiel Sprouted Grain English Muffins, which can often be found in the freezer section of grocery or health food stores. These muffins contain 6 grams (or 20 % of your daily needs) per muffin and 8 grams of protein. Also, there are not artificial or processed ingredients. You could also try Thomas 100% Whole Wheat Muffins. The first five ingredients are relatively pure, but this brand does contain some processed ingredients such as high-fructose corn syrup, so if possible, stick to the other brand.

Get your blender shakin' and your toaster poppin' and bon appetit.