Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Archive for the ‘Vegetables’ Category

The Goodness Of Brussels Sprouts

Posted by terrepruitt on April 10, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitSo I recently posted about Brussels Sprouts.  I posted about how I roasted them.  But while I was finishing up writing that post I learned something . . . I will admit it . . . I thought is was Brussel Sprout, I didn’t realize is was BrusselS Sprout.  Huh.  Of course, while I was typing up the roasting post, I realized I didn’t know anything about their nutrition value.  As I was typing the last paragraph it dawned on me actually.  I mean there must have been a reason why kids always complained about having to eat them and parents always made their kids do so.  Although, this is with kids of my generation and – not to mean anything bad against our parents because it was WAY different back then – most vegetables were cooked in an awful way back then.  But let me point out some of the BrusselS sprouts benefits:

RAW, Brussels Sprouts, according to United States Department of Agriculture Agricultural Research Service

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per 100g (about one cup)

Protein     3.38grams
Carbohydrate     8.95 grams
Dietary fiber     3.8 grams
Calcium     42mg
Iron,     1.40mg
Magnesium    23mg
Sodium     23mg
Zinc     .42mg
Vitamin C     85mg
Pantothenic acid     .309mg
Vitamin B-6     .219mg
Vitamin K     177.pg

Vegetables and food in general is cooked way differently then when I was a child.  There are many different ways — that are common – for things to be cooked.  I am a fan of roasting.  Probably not the best way to do some vegetables in order to get the most out of their nutrition, but it is supper yummy.  And so easy.  I just wash them, cut them, if necessary, them put them in the oven with a timer.  I don’t have to stir the pot or pan, or fuss over them . . . too much.

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According to The World’s Healthiest Foods website Brussels sprouts have been the focus of almost 100 studies published in the database at the National Library of Medicine in Washington, D.C.  And over half of the studies have to do with cancer prevention.  They are believed to help detox our bodies, as well as provide support to in the form of antioxidants.  They are thought to help with inflammation by helping with excessive inflammation and the prevention of it in the first place.

The World’s Healthiest Foods website does start out by saying that the best way to get the cardio vascular benefits of lowered cholesterol from Brussels sprouts is to steam them.  It has to do with compounds in the vegetable binding better to acids in your system when the veggies are steamed.

Brussels sprouts, a cruciferous vegetable, are a good source of fiber and that is often helpful.

So, it is good to eat your Brussels sprouts.  Do you have a favorite Brussels sprouts recipe?  How do you eat yours?

Posted in Food, Vegetables | Tagged: , , , | 4 Comments »

Roasted Brussels Sprouts

Posted by terrepruitt on March 22, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitRecently we received Brussels sprouts in our box.  I didn’t remember if I had ever had Brussels sprouts besides at a restaurant that roasted them with bacon.  I am not sure if I had cooked them before.  I vaguely remember doing so and my husband saying he liked them.  I must not have NOT liked them if I cooked them and didn’t remember them.  If you have read any of my vegetable posts then you know how I cook my veggies.  In fact the Brussels sprouts pictured here are not the ones that we received in our box.  I had cooked those thinking I wouldn’t post about them because I always post about roasting veggies because that is basically all I do with them.  I thought you all would not be interested in that because you had read it before.  But then I realized that it is more likely that some of you reading had probably not seen all my previous roasted veggies post, so I thought I would post about the Brussels sprouts when I bought more to cook.  Since my husband enjoyed the ones I roasted that we got in the box, I thought I would buy more and do it again.  They are pretty easy to cook.  But I feel that way with roasting in general, that is why I roast my veggies.  I can wash ’em, cut ’em, put ’em on a pan, throw ’em in the oven and let them cook without having to think about it.

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about 1 pound of Brussels sprouts
olive oil
garlic salt
garlic powder
pepper

Preheat the oven to 400° F.  Wash the Brussels sprouts.  Cut the end off of each Brussels sprout, the end where the sprout was growing from the stalk.  Then cut the Brussels sprouts in half.  Line a baking sheet with parchment paper.  Put the Brussels sprouts on the pan, spreading them out a bit.  Drizzle some olive oil on the Brussels sprouts.  Sprinkle with garlic salt, salt, and pepper if you’d like.  (I didn’t use pepper.)  Then put them in the oven for about 15 minutes.  After 15 minutes take them out and flip them over, moving them around.  If they seem a bit dry you can always put more olive oil on.  Sprinkling on more seasoning if you would like.  Then put them back in the oven for 15 minutes.  Take them out after the 15 minutes has passed and move them around again, flipping them over, if they are browned to your liking then serve them.  Or you can put them in for a few more minutes like I did.  I like them browned.

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We just ate them like that.  I didn’t add any bacon or cheese or sauce.  We rather enjoyed them.  I do remember having been afraid of Brussels sprouts because I had always heard how awful they were.  Well, they are not.  They are pretty good.  Some even have a little sweetness to them.  They are super easy to make — and I love that.

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Are you a fan of the Brussels sprout?  How do you cook them?

Posted in Food, Vegetables | Tagged: , , , , | 8 Comments »

Cauliflower Flavorless But Good

Posted by terrepruitt on March 23, 2016

Cauliflower is a cruciferous vegetable, meaning it is “of, relating to, or denoting plants of the cabbage family (Brassicaceae, formerly Cruciferae)” according to Google.  It is of the same species as kale, broccoli, cabbage, collard greens, and brussels sprouts and in the same family as daikon, arugula, rutabaga, and bok choy, to name a few.  It is also consider an anti-inflammatory which is good because many of the (overly) processed foods we eat are consider inflammatory.  And scientist are linking chronic inflammation with a whole list of diseases and ailments.  So, I am all for foods that will help with inflammation.  Although, I am not really a fan of cauliflower.  I don’t grab it off of a veggie tray at potlucks.  I don’t put it on my plate when it is offered as a cooked side.  I am not a fan.  Because I am not a fan I do want to try the myriad of recipes that include it and make it the star.  Like the cauliflower pizza crust or the version of macaroni and cheese made with cauliflower or the many recipes that used riced cauliflower.  I will get to some of those one of these days.  But first a little about cauliflower.

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But in addition to it being an anti-inflammatory it has a very low Glycemic Index.  The GI as you may know affects our blood sugar so  food low on the index help with keeping the blood sugar level even.  Also, it is high in vitamin C, giving you 75% of the DV% in a cup.  It also contains vitamin K, folate, pantothenic acid, vitamins B6, B2, B1, and B3.  Also fiber, potassium, and protein.

It also comes in different colors.  There is white, orange, and purple.  There is green cauliflower with the normal  shape and the Romanesco Broccoli or Italian cauliflower kind.  I’ve had that before.  I roasted it (surprise!) and it was kind of sweet.  The texture was odd.

Recently my friend posted something about cauliflower on Facebook.  She had recently made a recipe that she had to explain to her child.  It got me curious and I ended up making it . . . hence the post on cauliflower.  I am in love with this recipe and it has cauliflower in it.  It is a really yummy way to eat cauliflower.  But I will save the recipe for another post.

For now you can tell me:  Do you like cauliflower?  How do you eat it?  Do you eat it raw?  Do you cook it?  How?  Have you tried any of those recipes like the cauliflower pizza crust?

 

Posted in Food, Vegetables | Tagged: , , , , , , , | 8 Comments »

Broccoli Salad

Posted by terrepruitt on October 20, 2015

Sometimes I just can’t believe that I have not posted about something before.  I guess, I assume I posted about it so then I don’t post about it.  Crazy.  Then I look for it on my blog and it doesn’t come up.  I have to say that the “search” feature on this blog is very odd.  I can type in the exact phrase I am looking for and the post not come up.  Then I can type in another search and the one I was looking for originally will show up in the second search.  I kind of think of it as a crap shoot.  But I have searched for this recipe over and over again and I cannot find it.  So I am going to post it.  One thing that I think is funny about this recipe is that once I was going to go to a potluck and we were asked to bring a vegetarian side dish.  This is the first thing that popped into my head.  So when I go to make it I realize that it has bacon in it so that would disqualify it as vegetarian.  And then I laughed because I forgot to get the bacon anyway.  Of course, had I remembered to get the bacon I would not have put it in because just leaving it out makes it perfect for vegetarians.  The last time I made it I ended up using a lot of broccoli so I decided to add more of everything else and I ended up with too much sugar, too many raisins, and not enough bacon!  Also, it didn’t help that I didn’t put on enough salt.  Many people who don’t like broccoli claim to like this salad.  This is a recipe that a friend introduced me to, so I call it her salad, but I didn’t get her permission to use her name so I am just calling it Broccoli Salad.

I have adjusted the recipe better fit the proportion of broccoli.
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Broccoli Salad

Two large bunches of broccoli
6 slices of bacon
1 1/2 cup mayonnaise
1/4 cup sugar
4 tbsp vinegar
1 cup chopped red onion
1 cup golden raisins
3/4 cup (shelled) sunflower seeds

Wash the broccoli.  Cut the broccoli into bite sized pieces.  Cook the bacon.  Drain the bacon.  If you are one who uses a paper towel on the bacon to help sop up the grease, do that, too.  Chopped up the bacon.  Once the bacon is chopped up it will be about a cup.

Mix the mayonnaise, sugar, and vinegar together.  Then pour it over the broccoli.  Then mix in the chopped onion, the raisins, the sunflower seeds, and the bacon.  Add salt and pepper to your own tastes.

This salad is nice served chilled, not cold, but chilled.  But it is also ok to be room temperature.

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You can use regular raisins or even dried cranberries if you want.

I have only made this a couple of times and my husband loves it.  My friend, the one who gave me the recipe, says she makes it all the time.  I can see why.  It is very easy and it is very tasty!

(My photo is missing the sunflower seeds.  That is because I almost forgot to put them on.  But before I left for the party, I remembered!)

Do you like broccoli?  Do you like bacon?  Doesn’t this sound great?

Posted in Food, Vegetables | Tagged: , , , , , | 2 Comments »

Roasted Green Beans

Posted by terrepruitt on July 28, 2015

You know how I love to roast veggies, right?  Well this is such a super easy one.  I usually don’t roast my green beans because they are not my husband’s favorite vegetable so when I cook them I like to do Green Beans, Onions, and Walnuts because I just love that.  Since my hubby is not that fond of green beans, I don’t cook them that often and I save my cooking of them for that recipe.  But recently I just wanted something to throw in the oven.  Like I normally do.  Wash it, season it, throw it in the oven, and walk away.  That is one reason why I love to roast veggies.  Well, we just happen to have received green beans in our produce box . . . so that is what I ended up roasting.

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Often I try to go into the room to work, because they are quarantined in my office, but usually once I go in they want to play.  Anyway . . . with the extra time I am spending in my office, it is nice to have an easy time with dinner.  And you know roasting veggies is my “go to!”

This isn’t so much about the recipe (because it is so easy) as the idea of roasting green beans.  It could be that someone hasn’t thought about doing it yet.

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Roasted Green Beans

1.5 pounds of green beans
2 tablespoons olive oil
salt
garlic
pepper

Preheat the oven to 450° F

Wash and trim the green beans.  Line a cook sheet with parchment paper.  Put your beans on the pan.  Then drizzle the oil over the beans.  Toss the beans so the oil gets on all the beans.  Spread the beans out so they are one layer on the sheet.  Sprinkle the beans with salt, garlic, and the pepper.

Put the beans in the oven for anywhere from 20 to 45 minutes.  How long you cook your veggies is up to you.  You can check on them and decide how well done you like them.  Sometimes I like them not so done and sometimes I like them well done.  When roasting I am ok with them well done.  With other methods I like them less done.

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Of course you can season them with whatever you would like.  Salt, garlic, and pepper is simple seasoning.  And sometimes that is nice.

Do you like green beans?  Do you like them roasted?  How do you cook green beans?

Posted in "Recipes", Food, Vegetables | Tagged: , , , , | 12 Comments »

Squash Sticks – Breaded And Baked

Posted by terrepruitt on June 18, 2015

Dance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYoI like fries with my burgers, do you?  I like fries with my beef sandwiches, do you?  I don’t fry things.  I don’t want to deal with the mess and all that oil and . . . just, no.  I have a friend who can make french fries that are not fried, but really can fool you.  But she is a chef and I am not going to go through all that trouble because I can just eat a potato and be happy.  But I was thinking I didn’t want to have a potato AND a bun, but I wanted “fries”.  I also remembered that I had squash in the refrigerator that we needed to eat.  So I thought why not make squash fries.  Or breaded squash sticks to be more accurate.  So I had bread (for my sandwich) and bread (on the squash).  🙂

I cannot bread things.  The crumbs never stay on.  I usually end up putting the food item on the pan than putting the bread crumbs on top and pressing down.  Then I hope that the crumbs will stay on as it bakes in the oven.  Sometimes they do, but they rarely survive a flipping.  Ha.  So I don’t know why I think I can make breaded squash sticks.

First of all, I made WAY TOO much by way of bread crumbs (I adjusted the recipe so you wouldn’t).  Then I got the idea to let the squash dry a bit before I breaded it, but then at the last minute decided to salt it to sweat some of the moisture out.  (Eyes rolling.)

Whatever.  What I ended up with tasted good.  And didn’t even really look THAT bad in person (the picture – meh, not so much) . . . but it tasted good, if you like bread and squash.  And I do, so – yay!

Anyway . . . here is what I did:

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2 small squash
3 small slices of cracked sourdough bread
olive oil
salt
garlic powder

Oven at 425° F for a total of (roughly) 30 minutes.

I cut the squash into big match stick, between a batonnet (I looked it up on Wiki) and a julienne.  Cut them a head of time so that they can dry out a bit.  Salt them at this time so they will sweat.  Make the bread crumbs with your blender or food processor.  When you are ready to make the “fries” pat the cut squash dry with a paper towel.  Then toss them with the bread crumbs that were seasoned with salt and garlic powder and a little bit of olive oil (perhaps about 1/2 teaspoon).  Put them on a parchment paper lined cookie sheet, that has been sprinkled with olive oil.

Put the pan of squash fries in the oven. After 15 minutes check on them.  If you want flip them over or stir them up.  For me, I needed to move the bread around so it would not burn.  Bake for about 15 more minutes.  As usual, I recommend baking to your liking.  Ovens are different, tastes are different, so cook them to how you like them.

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I had spread them out as much as possible.  While I was placing them on the cookie sheet a lot of crumbs came with them . . . that was ok.  The squash didn’t hold the breading so well, but the breading on the cookie sheet baked and held the squash.  So it turned out, instead of having individual fries, they were like little bread crumb patties with squash.  (As you can see.)  It was pretty good.

Do you bread and bake any veggies?  What is your favorite?  Do you egg-dip the veggies to help the bread crumbs stay?  How do you get your bread crumbs to stay?

 

Posted in "Recipes", Food, Vegetables | Tagged: , , , , | 2 Comments »

Watermelon Radish

Posted by terrepruitt on February 7, 2015

So our produce delivery has progressed into something kinda neat, but kinda not.  You may remember me having posted about how I wanted to start receiving a produce box because we would receive farm fresh organic produce.  But one of the main reasons I wanted to get a box was because I would end up with things I didn’t know what they were.  Or I might know what it was but have no idea how to serve it.  So it was a way to get organic produce but also “force” myself into new things.  New fruits, new vegetables.  Again – perhaps not TOTALLY NEW, but something I had never purchased because I didn’t know what to do with it.  Well, that worked for a while.  I was exposed to some new things and learned how to cook and/or serve some new things.  I have acquired some new favorites and have learned that somethings I just don’t care to bother with.  Well, the service has progressed as I started out saying.  It is more like shopping now.  The week before we are to receive our box I get an e-mail that allows me to pick and choose what I want.  So now I am not getting things just arriving on my doorstep.  I kind feel like they are just including standard stuff and if you want anything out of the norm you have to go choose it.  So I am not being “forced” to try new stuff.  Yes, I have the option to choose new stuff, but what really ends up happening is I get the e-mail and I think, “Oh, I can do that later, because I am busy now.”  So I don’t go through the hassle of logging in and looking at all the produce available.  Then next thing I know it is the night before delivery and it is too late to change the standard order.  So . . . . like all progression there are pros and cons.  I did happen to log on for our latest delivery and order something new to me.  Watermelon Radishes.

I love red radishes, but my digestive system and them don’t get along.  They leave me feeling very uncomfortable so I don’t eat them.  I sometimes buy them for my husband.  I put them in his lunch.  When I put them on his salad, I might take a piece and cut it up really tiny and put it on my salad, but I don’t even eat a whole radish.  Just pieces.

I didn’t know what a watermelon radish was.  So I decided to get it.  The information I glanced at prior to ordering stated it was sweeter than a regular radish.

Well they arrived and they are huge in comparison to other radishes.  Sort of, we also received regular radishes in this box and they were the biggest radishes I have ever seen.  So I am experimenting with a watermelon radish.  When I cut it, I took a piece for my hubby and I to try.  It tasted ADance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo LOT more peppery than a regular radish AND it was sweeter.  So either the ones we got were the typical ones described in the descriptions I read or the people writing the descriptions have a different idea of what “sweet” is than I do.

Two sites I looked up this morning had the EXACT, word for word, description of what a watermelon radish is.  I don’t know which site copied which site, but that is always disappointing to me.  If a site states that the information is from another site, that is understandable to me, but just two sites, seemingly unrelated having the SAME EXACT information . . . bah!

Now I am looking at a different site and it is saying that watermelon radishes are the same as Red Daikon.  I have heard of red daikon before, but not watermelon radishes.  I think of daikon as long vegetables.  But round or long they are all radishes.  The watermelon radish is a winter radish.

Wiki states:

The heirloom “watermelon radish” is another Chinese variety of daikon with a dull green exterior but a bright rose or fuchsia-colored center.”

Do you like radishes?  Do you cook them?  Have you had a watermelon radish?

Posted in Food, Vegetables | Tagged: , , , , , | 2 Comments »

My List Of Foods Containing Quercetin

Posted by terrepruitt on August 30, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesI was looking in a catalog of supplements . . . one of my Nia students gave it to me after class.  We didn’t even have a chance to discuss it because she handed it to me as she was leaving, so I didn’t even realize it was a catalog of supplements until I flipped through it and saw every other page was an advertisement for a supplement.  Anyway . . . it had an article in it about the flavonoid, quercetin.  It reminded me of the information stating that it has been proven to be an anti-inflammatory and an antihistamine.  Since I primarily mention eating onions, apples, and citrus fruit in my two posts, An Apple a Day and Allergy Relief, I thought I would look up some information regarding what other foods contain this interesting plant component.  I found two sites with the same list.  I went through the list and found the things that I eat or would eat.  Some of the foods listed I didn’t even know what they were, such as Bog wortleberries, dock leaves, and lovage leaves.  Some I wouldn’t eat because they are peppers, such as ancho peppers and hot green chili peppers.  But I would eat some of the items listed.  I DO eat some of the items listed.  I could increase my consumption of some of them.

Here is my list.

Food Chart

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mg/100 g.
Apple, raw with skin        4.42
Apricot, raw                    2.55
Blueberries, raw             3.11
Broccoli, cooked            1.06
Broccoli, raw                  3.21
Butterhead lettuce         1.19
Cherries, raw                 1.25
Cherry tomatoes, raw     2.77
Green beans, raw           2.73
Kale, raw                        7.71
Plums, raw                     1.20
Red grapes                    3.54
Red onion, raw             19.93
Spinach, raw                  4.86
Tea, black brewed          2.07
Tea, decaf brewed         2.84
Tea, decaf green brewed    2.77
Tea, green brewed         2.69
White sweet onion, raw      5.19

I love apples.  I could easily eat more of those.  I don’t experience apricots that much, but I like them ok.  I think you know how I feel about blueberries, but I did discover I like them in a green smoothie.  I LOVE cherries!  Not so sure about eating green beans raw, but I just had kale in a green smoothie this past week.  I have received plums and grapes in my produce box.  But I don’t eat them often.  I eat onions pretty much every day in a green salad.  It is good to know that quercetin is in tea.

So what about you?  Do you know what a Bog wortleberry is?  It has a lot of quercetin in it but not as much as canned capers or dock leaves.  Since I don’t know what dock leaves are I don’t know if you would eat a 100 grams of them, but I can’t imagine someone eating 100 grams of capers.  So, I guess it is good that they have so much quercetin in them.  You can still get some from a smaller amount.

I am sure there are a lot of people who eat a lot more than is on my list.  The peppers alone.  I know many people who love peppers.  Anything on my list that you eat?  Anything you might think of increasing consumption of?  What about the full list? 

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Beans I Like

Posted by terrepruitt on August 20, 2013

I recently received green beans in the organic produce box we get.  I made Green Beans, Walnuts, and Onions.  LOVE THAT.  So this past weekend I bought some green beans at our Farmers Market.  I plan to make that again.  It is so good.  My husband even mentioned after I made it that he doesn’t care for green beans nor walnuts, but he loves that . . . what did I tell you?  I like green beans.  I don’t make them often because . . . well, you know.  Sometimes, if I am not making the previously mentioned recipe, it is probably because I don’t have walnuts, so I just sauté the green beans.  I don’t typically boil vegetables.  I just sauté them cooking them only slightly.  I like them to still have crunch when I bite into them.  I don’t like soggy beans.  I cook them basically the same as if I am cooking them for the recipe. Green beans are good healthy vegetable.

Most vegetables lose some nutrients in the cooking process.  Also for most vegetables the less they are cooked the better.  According to several sources on the internet one cup (100 grams) of raw green beans yields:

31 caloriesDance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo

12.20 mg of Vitamin C
14.40 mcg of Vitamin K
690.00 IU of Vitamin A
0.14 mg of Vitamin B6

211.00 mg of potassium
2.70 g of Fiber
33.00 mcg of folate
37.00 mg of Calcium
1.83 g of protein
0.07 g of omega-3 fats

Green beans are a great source of anti-oxidants such as Vitamin C and Beta-carotene.  In addition to the anti-oxidants; Vitamin C and Beta-carotene, the rich color of green beans provide phytonutrients like carotenoids, another anti-oxidant.  As a reminder antioxidants help the body reduce the inflammation.  More and more studies are linking disease with chronic inflammation.  You know my theory . . . food that can help our body reduce inflammation is something we want to add to our diet.

Green beans can be eaten raw.  Just munch on them like you would a carrot or a slice of bell pepper.  Green beans also make a great addition to a salad.  Cut them up and throw them in a green salad or a pasta.  I love vegetables that can be eaten cooked or raw.  When they can be eaten both ways it is almost as if they will be eaten more often because of the variety in which they can be eaten.  I would eat them a lot more if my husband liked them.  I don’t really like to make him eat stuff he doesn’t like even though it is good for him.

It really is funny because these used to be the only kind of beans I like.  Now I somewhat like garbanzo beans, and I eat kidney beans in certain recipes like my bean salad or red beans and rice (For Bean Salad recipe click here / For Red Beans and Rice recipe click here).

So do you like green beans?  Do you like to eat them raw?  How do you like to cook them?  Have you tried the Green Beans, Walnuts, and Onions?

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Potluck Party Must Have

Posted by terrepruitt on June 20, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaSomeone once said to me they love my food blog.  Eeek!  My blog is not a food blog.  I want it to be about health and wellness so yes, food plays a part in that, but it is not the only thing.  I really like to share about Nia.  But I have also mentioned before that food is international.  Everyone eats.  Seems like people like to see what other people are eating.  People like to get ideas on what to eat.  People like ideas on how to eat and what to eat.  So yes, I do post about food!  Recently I attended a “Baby Reveal Party”.  Oh yeah, have you heard of these?  I hadn’t, but apparently they are the “in” thing.  It is a party where the parents DO NOT KNOW THE GENDER OF THE BABY, but everyone else does!  Then at the party the sex is revealed to the parents in some way.  The party I attended had BLUE frosting in the center of the cake.  The parents cut into it for the surprise.  It was cute.  The parents were surprised and happy.  They were excited to be having a baby brother for their daughter.  Anyway . . . the party organizer asked me to bring a vegetable tray.  She didn’t really care what veggies I brought she just wanted to make sure that I used bell peppers as the dip bowls.  While I don’t think using a perfectly good bell pepper as a bowl — ack!  I LOVE bell peppers! — is a MUST HAVE, I DO think veggies are a must have.  I love to bring the vegetables to a party because then I know for certain there WILL be something I can eat and I know for certain there will be vegetables at the party!

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaSo I bought two bell peppers to chop off the tops and fill with dip.  When you do this make certain that use use the bell peppers that will actually stand on their own.  You might even have to cut a TINY bit off the bottom.  Don’t cut so much that you cut a hole in the bottom.  🙂  I believe my cousin saw the idea on Pinterest.

Then arrange any veggies you want on the tray to be dipped in the bell peppers.  I like to use a lot of colors.  You can see I have red, green, orange, white, and yellow.  Go for as many colors that you can to get the largest variety of vitamins, minerals, phytonutrients.  You might notice there are carrots on the tray and carrots in a bowl.  I have found in my party going experiences that carrots are the most popular so I had an auxiliary bowl of carrots.

When cutting up the vegetables I like to make them easy to eat.  Broccoli — to me — is one of those veggies that tend to leave remnants in your teeth so I don’t like to bite into it at a party.  So I cut the broccoli small enough to fit in my mouth (which I consider average) but I left it in the flower type formation so it will look nice on the tray.

I also have this cool tool that makes tealight sized circles in fruit.  I made candle fruit.  I used grapefruit and lemons.  You can see them in on the table.  The candles weren’t lit when I took the pictures.  Ha, ha, the candle filled fruit is not a “MUST HAVE” but veggies sure are.

What do YOU think a potluck “MUST HAVE” is?

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