More Vegetables, Please!: Over 100 Easy and Delicious Recipes for Eating Healthy Foods Each and Every Day (The New Harbinger Whole-Body Healing Series)

More Vegetables, Please!: Over 100 Easy and Delicious Recipes for Eating Healthy Foods Each and Every Day (The New Harbinger Whole-Body Healing Series)

Patty James

Language: English

Pages: 240

ISBN: B00BQWB43I

Format: PDF / Kindle (mobi) / ePub


Is there a vegetable boycott in effect in your family? Tempt them with the delicious recipes for hummus, macaroni and cheese, pizza, and chicken pot pie in More Vegetables, Please! and you'll learn that even finicky eaters are surprisingly easy to reform.

Created by renowned doctor and nutrition specialist Elson Haas and natural chef and nutritionist Patty James, the recipes in this book-over 100 in all-offer fresh ideas for changing the way you prepare vegetables to make them appealing, even to picky eaters. You'll learn how to make simple transitions into healthier eating with tasty, easy-to-prepare sauces and spreads, sandwiches, entrees, and even desserts that incorporate these naturally nutrient-rich foods. Soon, even the most anti-veggie factions will be not only eating, but enjoying vegetables each and every day.

Includes tips for:
•Adding vegetables to your family's favorite dishes

•Making vegetables taste good with seasonings and sauces

•Changing your vegetable choices with the seasons

•Encouraging the whole family to get excited about food and nutrition

 

 

 

 

 

 

 

 

 

 

quartered 1 small potato, halved Turn down the heat to medium-low and gently simmer, partly covered, for 1 hour. As it cooks, skim off any impurities that rise to the surface. Add the parsley and thyme and simmer 30 minutes longer. 1 whole bay leaf 1 tablespoon whole black peppercorns 6 sprigs parsley 1 tablespoon fresh thyme Carefully remove the chicken to a cutting board. As soon as it’s cool enough to handle, discard the skin. Remove the meat from the bones and store in the refrigerator;

Warm or toast buns on the grill then set aside to keep warm. 4 whole-grain sourdough sandwich buns 1 pound fresh white fish, fillets or steaks, skin removed Extra-virgin olive oil Sprouts Grill fish fillets to desired doneness, generally 5–10 minutes total per inch of thickness. Place on a plate and remove bones, if any. Pile grilled fish on the side of bun with the indentation and top with spicy tomato relish. Top with sprouts and/or lettuce. Lettuce 1 avocado, peeled and sliced Tomato Relish

1 teaspoon sea salt ½ teaspoon black pepper Stir diced bell pepper, beans, and milk into pot of noodles. Cover and simmer another 3–4 minutes or until pasta and beans are al dente. Stir in peas, cheese, tuna, and parsley until cheese is melted. (If you would like to bake this meal in a casserole dish, do not add the cheese during this step; instead, sprinkle it on top before baking. See below.) Add the basil at the last minute. 8 ounces uncooked egg noodles ½ cup diced red bell pepper 1 cup

frozen peas Per serving: 207 calories; 8g fat (38.4% calo ries from fat); 20 g protein; 10 g carbohydrate; 3g dietary fiber; 45mg cholesterol; 172mg sodium. ½ cup thinly sliced carrots Sea salt to taste Black pepper to taste 2 tablespoons chopped fresh parsley, stems removed Health Note Turkey is low in fat and high in protein and contains iron, zinc , phosphorus, potassium , and B-vitamins. 168 Entreés Wheat-Free Zucchini Pizza Zucchini and rice are the primary ingredients in the crust

might otherwise miss in the less-thanhealthy original recipe. Serves 8 Trim off the stem end of the beans and slice diagonally into 2” pieces. Place about 2” of water in a medium saucepan, add beans, and bring to a boil. Trim outer leaves off of leeks and slice into 2” diagonal pieces. Cook in separate pans 5–8 minutes or until al dente. Drain and rinse with cold water to stop the cooking. (You can save the water the vegetables were cooked in and use as a base for a soup.) 2 pounds fresh green

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