-
For the veggie haters at your table
Linda Rogers
Friday, September 19, 2008 at 01:06 PM -
confusing
Tyson
Friday, September 19, 2008 at 01:24 PMOkay then, first I'd like to point out that, at first, you're almost encouraging people to eat more RAW nuts and vegetables only to then suggest to them to add them to their favorite egg dishes (cooked) and utilize them more as pizza toppings (cooked). These are hardly great raw food options. Also, and I quote: "help maintain steady blood sugar levels and have almost no effect on your blood sugar levels." Do I need to ask? Okay, I will. Just how much help can veggies offer in the way of maintaining blood sugar levels when they "have almost no effect on your blood sugar levels"?! Who is your editor? It is not going to matter how much you stress it and continue to sing your song when no one is going to take you seriously when you make such erroneous statements!
-
Untitled Comment
Anonymous
Friday, September 19, 2008 at 10:37 PMHow is this "sneaking" more veggies into your diet?? I despise vegetables, they quite literally make me gag. I'd like some REAL tips on how to "sneak" them in so I don't "know" I'm eating them.
re: Untitled Comment
Green Smoothies
Tuesday, September 23, 2008 at 09:19 PMDrink them!!! My husband introduced me to green smoothies and now I try to drink one every day. I put a bunch of spinach, collard, maybe some kale if available. A bit of wheatgrass, flaxseed (dry) along w/ mango, banana, strawberries and dates. Pretty much any greens (greens are greens not veggies!) combined with any whatever fruits I have in my fridge. Put some ice, a splash of pineapple juice and voila! By lunchtime, I have had a bunch of greens and a bunch of fruits. As a matter of fact, Im having one for dinner right now.
Google "green smoothies" or check the book "Green for life" which I just started reading. Great book.
- Font size
- Email This
- Bookmark
- Thank you for your input
- Save
- RSS
- Report Abuse













This was something that I learned from a chef in a Northern NJ restaurant for a very tasty gravy:
When I make a roast, I put shredded carrots, celery and onions in the roasting pan along with the meat. When the roast is done, I remove the meat and put what's in the pan into a food processor and liquify it. I add the water from any vegetables I'm boiling (like potatoes, or green beans) and a little flour /cornstarch to thicken. Then I heat the mixture on top of the stove stirring until the gravy thickens. I skip the flour/cornstarch if I want an au jus type gravy. I sometimes add mushroom slices to it. A little Gravy Master can make it a browner color.
It tastes like regular brown gravy although it has a little more "texture" People who don't like their veggies won't know the difference.