Saturday, August 4, 2007

Vegetables for BREAKFAST???


Would you like some brussels sprouts with that?

After reading "The Schwarzbein Principle...A Regeneration Process to Prevent and Reverse Accelerated Aging" we have started filling up on veggies for breakfast. The USDA recently increased the number of vegetable servings from 3-5 to 5-10. I try to make it a green non-starchy vegetable...and I've really gotten used to it.

The one we had with the peach pancakes was a fresh zucchini, onion, lima bean and chickpea salad from the August 2007 issue of Martha Stewart Living (with flaxseed oil substituted for 1 T of the olive oil).

Our favorites are: frozen steamed brussels sprouts, broccoli, or green beans. It's easy to take them out of the freezer, microwave or steam them, and eat them with your porridge, cereal, or toast.

We may not get in all the vegetables recommended in one day, but at least it's one step up from the vegetable sold to millions of Americans everyday..."would you like fries [potatoes] with that?"

3 comments:

Lindsay said...

Hey Angela! We like your blog - we love experimenting with foods & cooking. Wanted to ask if you've cooked w/Quinoa? If not, it's an excellent little grain. Though, technically not a grain at all - it's a seed from a leefy green related to swiss chard. Anyway, it's very very high in protein & is a complete protein - all 9 essential amino acids. And gluten free! Anyway, if you've used it I'm curious what you've done. And if not we STRONGLY recommend giving it a try!

Angela said...

Hi! We love quinoa in our house too. Quinoa flour makes excellent pancakes, pie crusts, and is also great combined with cornmeal for cornbread. There is also a Quinoa Tabouli recipe from the Whole Foods Allergy Cookbook by Cybele Pascal that we enjoy...it is cooked quinoa (red or white) with cucumber, parsley, fresh mint, red pepper (or tomatoes), lemon juice, olive or flax oil, garlic, and scallions.

Angela said...

I almost forgot...there are also quinoa flakes you can buy to put into granola, or cook for a hot breakfast porridge. Another idea is to also get quinoa pasta and put into soup (but don't cook it too long, it will disappear!) I have yet to try making my own quinoa pasta. I also have a great quinoa bread-machine recipe, but it includes butter, eggs, wheat and yeast, so only the kids and I eat it.