Just as well I like Spinach!
October 16th 2007 00:05
Spinach - it was good enough for Popeye
I don't like Broccoli, asparagus, cabbage, cauliflower but I do like Spinach.
What a relief!
Fortunately I do like mushrooms too.
Do you know what all of these are good for? That's a little test for you.
For extra flavonoids, opt for red cabbage. It packs 28 times more flavonoids than green cabbage does, which explains why red heads score off the charts in terms of antioxidant power.
Cabbage ranks sixth in a list of top 10 most nutritious veggies.
Here's another nice little recipe for you.
EASE OF PREPARATION: Easy
1 tablespoon extra-virgin olive oil
4 cups thinly sliced red cabbage (about 1/4 large head)
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
1 shallot, minced
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
2 tablespoons chopped walnuts, toasted
Red Cabbage recipe
Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.
Recipe and advice from Real Age available free on line.
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Comment by Michaelie
Flick Wit
Love picking mushrooms though - 'gushy hunting'. I always go back to the farm I grew up on in mushroom season, put on my (someone's) gumboots and go gushy hunting. Dad always eats them.
I like red cabbage, but not quite so much as is in that recipe!
Michaelie
Comment by katyzzz
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And you can modify that recipe and use a whole lot less cabbage, easy.
katyzzz
Comment by Michaelie
Flick Wit
Michaelie
Comment by Rosemary
Alpaca Notes - Tasmania
Problem is many vegies have been identified as having a high natural chemical content, which upsets the systems of some people.
Spinach is up there, along with mushrooms, avocado, olives, tomatoes and eggplant.
Surprisingly, broad beans and cauliflower are also high in natural chemicals. Strange that these horrible, bland things would be up there with the nice tasting ones.
Cabbage is low chemical though, so perfect for people with food sensitivity. Your cabbage recipe sounds good. Might have to try it out.
The Friendly Food book by the RPA Allergy unit has the run down, if anyone's having problems with their vegies.
Comment by Miswanderlust
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Mis