Roasted Brussels sprouts are cooked on the outside until they are golden brown and semi soft and still crunchy in the inside. The idea is to keep them crispy (not baby food type). In my house this is a favorite vegetable for the Thanksgiving menu. This same recipe can be followed to cook other vegetables. Try this recipe with cauliflower. Roasted vegetables taste so much better than when they are steamed.
Give it a try and make your own sauerkraut at home and ferment some vegetables. One benefit of eating kraut is that you will be getting those beneficial probiotics that support your gut health. To start getting some live active cultures in your diet start with a healthy diet and add probiotics foods such as kefir, miso soup, kimchi or sauerkraut.
This chimichurri sauce from Argentina adds flavor to any meats, empanada, yuca and it can be used as dressing for vegetables. Prepare ahead of time and save it in the fridge to serve at any time.
The main ingredients are flat leaf parsley, garlic, red wine vinegar, olive oil, salt and any chile pepper. I have added swiss chard or kale to this recipe especially when using it as a salsa for dipping. Read more
This dip is made with Greek yogurt! The taste and calories are lighter using Greek yogurt than using a mayonnaise or cream based dip. Plus, you will get a quick protein boost because Greek yogurt has more protein than regular yogurt. What better way to enjoy a dip without feeling the guilt. The flavor of the chipotle sauce gives you the right kick to start your party anytime. It is an easy recipe of three ingredients. All you need is cut up vegetables to serve.
In a blender add a cup of Chobani non-fat plain Greek Yogurt with half can of chipotle chile sauce and ½ cup of any salsa. Blend and serve with fresh veggies.
Clean and discard the husk of tomatillos, boil them gently in water with the jalapeños. Blend with a garlic clove and a piece of onion if you like, and add salt. In the west of the United States, tomatillos grow well.