Veggie Tips

Green Beans: An easy way to cook green beans is to blanch them for a few minutes in boiling water (or steam them over boiling water), then fry them quickly with garlic, lemon, salt and pepper.

Melon: Try making a melon smoothie by blending together 1/2 of a large melon, 1 cup milk, 4 ice cubes, a tablespoon of almond butter and (optional) 1 tablespoon of sugar.  Store the unused portion of your melon in the refrigerator.

Peppers: A great way to cook peppers is over an open flame either on the gas range, or grill.  You can cook the peppers until the skin blisters up on all sides, then cool them down and scrape off the skin.  This method doesn’t involve using oil, and enhances the flavors.  Use the peppers in a vegetable salad, or marinate them and put them in your sandwiches.  Some of our sweet peppers have very thin skins, so scraping off the skin isn’t really warranted.

Potatoes: An exceptionally healthful, low calorie, high fiber food – a very good source of vitamin B6, potassium, Vitamin C, manganese, phosphorus, niacin, fiber, and pantothenic acid.  Here’s a recipe for Chunky Roasted Tomato, Potato and Garlic Soup.