Get Crafty With Your Veggies

If you sniff around the DiseaseProof’s recipe category you’ll see many of the recipes call for preparing veggies in unconventional ways, like the Green Banana Power Blended Salad and Dr. Fuhrman’s Famous Anti-Cancer Soup. How many people do you know who blend their greens?

Hey, if that’s what it takes to get people to eat their spinach—blend away! This kind of culinary creativity is catching on. In fact, Reader’s Digest has a great article about ways to include more veggies into your diet. Ever try pureeing veggies with tomato sauce? No? Take a look:
5. Once a week, have an entrée salad. A salade niçoise is a good example: mixed greens, steamed green beans, boiled potatoes, sliced hard-boiled egg, and tuna drizzled with vinaigrette. Serve with crusty whole grain bread. Bon appétit!


6. Fill your spaghetti sauce with vegetables. We typically take a jar of low-sodium prepared sauce and add in string beans, peas, corn, bell peppers, mushrooms, tomatoes and more. Like it chunky? Cut them in big pieces. Don't want to know they're there? Shred or puree them with a bit of sauce in the blender, then add.
Now I don’t know if Dr. Fuhrman would appreciate all of the suggestions, some of them include using salt, sugar, and artificial sweeteners, but, it’s a start.
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Jackie Danicki - October 21, 2006 7:31 PM

Hmm, I try to avoid eating any puréed vegetables and fruits (or juices), as I don't want to miss out on the fibre. (One exception to this is passata, aka sieved tomatoes, which makes a good sauce base.) Is the nutritional value - apart from the fibre - compromised by puréeing? I know that cooked, puréed tomatoes are supposed to make lycopene more easily attained from the tomatoes, but am not sure about other produce.

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