Vegetables that I heart { for good }
Mostly I prefer the classes in root & green veggies like: onion, radish, garlic, ginger, sweet potato,lettuce, spinach,chive ....
Sometime I do select the choices by colors :) to get a beautiful dish.
{ Daikon } as well , called "Asian Huge Radish" : it's a root vegetable and texture is like watery & crunchy. Daikon is grown best in winter. It can be eaten as raw (like korean marinated Kimchi or on Japanese decorative sashimi) or cooked as soup base or sometime, with stew food.
My Opinion, here is America, peoples often don't like its smell & no idea of the way of cooking.
Well, some health benefit are:
Shall we include other vegetables benefits later ?! the post is already long, and I still can't get enough. In the other hand, would love to collect the beautiful "Herbs" that are great for cooking too.
Let's go Green !
Sometime I do select the choices by colors :) to get a beautiful dish.
Veggies which I often cook |
{ Daikon } as well , called "Asian Huge Radish" : it's a root vegetable and texture is like watery & crunchy. Daikon is grown best in winter. It can be eaten as raw (like korean marinated Kimchi or on Japanese decorative sashimi) or cooked as soup base or sometime, with stew food.
My Opinion, here is America, peoples often don't like its smell & no idea of the way of cooking.
Well, some health benefit are:
- this daikon detoxifies and gives energy in nutritional fact (if raw)
- It purifies the kidneys & blood and treat cold, increases immunity in body. And much more...
{ Firm Tofu } is the good source of " Vegetable Protein" . People often substitute it for some meats in cooking. As I cook tofu so much, I also know that it is also " cholesterol-free food" . I am also eat more tofu for treating my Anemia due to iron deficiency.
- Aware of : Drain it for removing moisture, it will allowed more flavor to be absorbed while cooking.
Leaving veggies in cold water a bit |
Preparation always longer :) but better |
Let's go Green !
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