Veggies as a Meal

Getting the recommended number of vegetables a day doesn’t have to be as hard as we think. If we make it a habit to enjoy some meals made only of veggies, it’s completely possible. A lot of people around the world just eat veggies for a meal. Not only do they live through the ordeal, but they really benefit! Here is a quote from our favorite chef-crush, Jamie Oliver:

"In Britain and the U.S., we tend not to eat enough veg, and when we do we always feel they need to be eaten with meat or fish. However, in Italy huge amounts of vegetables and greens are served… and the Italians are a damn sight healthier than us. So listen up. Let’s be like them and big up the greens. Cook them nicely, dress them with care and you’ll be laughing."

(I included his recipe below).

Think of the benefits...

• Save money because veggies (especially if seasonal) are cheaper than meat or processed food
• Become full faster due to the water and fiber content of the vegetables
• You can put some extremely healthy olive oil on it – so healthy and your body will love you forever
• A squeaky clean colon
• Lots of phytonutrients to boost your immune system, fight off nasty diseases, and keep your skin looking great.
• And my favorite benefit: A total superiority complex at the grocery store. Many times when I am in the check out line at the store, I look (in horror) at what other people have in their carts. Then I admire all the beautiful produce that I laid out on the rolling thingy and I know that I made much better food choices. While I imagine they are looking at my food in envy, WISHING they knew my secret to grocery shopping, they are probably just hoping I am not paying with change or something. But hey, it’s my twisted little game.

Jamie Oliver’s recipe:
Get a large pot of salted boiling water on the go, with a lid on. If you’re cooking Swiss chard, the stalks will need to be removed first and added to the water first. When they’ve softened you can add the leaves, which need only a minute or who in the boiling water. If you’re cooking broccoli, or Romanesco broccoli, don’t cook it al dente but don’t overcook it either – you want it somewhere in between. How do you check? Take a piece out of the water and eat it. You can also use asparagus, or cabbage leaves like Savoy Napa, or zucchini.

Cook the greens with your full attention, then drain them well in a colander and lay them paper towels to soak up any excess moisture. Leave them for a few minutes to let the steam escape. While they’re still warm, dress them like you would a salad, with lemon juice and 3x as much good extra virgin olive oil, and season carefully with salt and pepper to taste.

Rachael Ray’s recipes (I know…):

Spinach with Nutmeg and Garlic:

2 cloves garlic, minced
1 Tbs extra virgin olive oil
1 bag triple washed spinach (10 to 12 oz), stems trimmed
course salt and pepper, to taste
2 pinches ground nutmeg
Heat garlic over medium heat. Add spinach and turn in pan until leaves wilt. Sprinkle with salt, pepper, and a couple of pinches of nutmeg – it’s delicious with any dark green.

Swiss Chard with Golden Raisins:

½ medium white onion, chopped
3 cloves garlic, minced
2 Tbs extra virgin olive oil
2 bunches chard, red or green, stems trimmed away, tops roughly cut
¼ c golden raisin, left to soak in 1 c vegetable broth
salt, pepper, and ground nutmeg, to taste

Heat the biggest skillet you’ve got over medium heat and cook the onion and garlic in oil for a minute or two. Add the greens and turn in pan as they begin to wilt. Add raisins with broth, salt, pepper and nutmeg. Bring to a boil, reduce heat to low, and cover and cook for 10 minutes. Remove cover and turn greens out onto serving dish. Makes 2 meals or 6 side dishes.

My own fav:
½ pound of string beans, already cooked to a medium consistency, sauteed with olive oil, garlic, and tomatoes.