Sentences with phrase «other green vegetables in»

Not exact matches

Common ingredients in these green superfood powders include spirulina, alfalfa, kale, and other dark, leafy green vegetables.

Lyndon and I sit down in a plain conference room on the second floor near his cubicle, and soon his assistant brings us each a black coffee and a green smoothie concoction he calls «The Lyndon,» which is a blend of kale, celery, and other vegetables.

The table below lists some foods in the Vegetable Group divided into its five subgroups: Dark - Green Vegetables, Red and Orange Vegetables, Starchy Vegetables, Beans and Peas, and Other Vegetables.

In the meantime, cut all of the other vegetables, in this case I julienned the carrots and cut the white parts of the green onions in halt length-wise and then cut the entire onion into 1 - inch pieceIn the meantime, cut all of the other vegetables, in this case I julienned the carrots and cut the white parts of the green onions in halt length-wise and then cut the entire onion into 1 - inch piecein this case I julienned the carrots and cut the white parts of the green onions in halt length-wise and then cut the entire onion into 1 - inch piecein halt length-wise and then cut the entire onion into 1 - inch pieces.

When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture.

Spinach one of the more nutritious vegetables, being high in vitamins and minerals, especially Vtamin C. However, it also (like other dark leafy greens) contains an anti-nutrient called oxalic acid.

Other things that would work well now as autumn creeps closer here in the Northern hemisphere is massaged dark greens like kale, grated apple or apple slices and all types of root vegetables that taste good raw.

Variation: Use other vegetables in place of the ones suggested here — try corn kernels, diced carrots, bell peppers, green beans, sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.

However, if you are making the vinaigrette for a simpler salad of lettuces and other greens or vegetables, try blending in one of the herbs listed in the variations that follow.

Berries and greens are also higher in nutrition than most all other fruits and vegetables, and best of all, they make a great green smoothie!

She finely chops any green leafy vegetables such as Romain, spinach, salad mix, adds shredded apple and carrot, finely chopped cucumber and tomato, and continues with any other vegetables and fruits that she is in the mood for.

3/4 cup chicken broth 1/4 cup rice wine vinegar 2 tablespoons Asian plum sauce (available in Asian markets) 1 tablespoon sugar 1 tablespoon cornstarch 1/2 teaspoon sesame oil 1 tablespoon vegetable oil, peanut preferred 1 green onion, chopped 1 teaspoon minced ginger 4 whole santaka chiles, chile piquins, or other small hot, red chiles 2 tablespoons Asian garlic chile paste 1 tablespoon New Mexican red chile powder

Greens and other vegetables can be steamed and eaten with kitchari, or they can be added in at the end of the cooking process.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

And don't overlook all the grilled, spicy fish and seafood dishes on Korean menus, including cuttlefish stir - fried with green onion tops, carrots, and other julienned vegetables in a red pepper, spicy - sweet sauce.

Try to work some fiber and other nutrients into the meal by accompanying the main dish with a loaf of whole grain bread and at least two vegetables; you can get there with a simple salad of greens and tomatoes, steamed cauliflower and green beans, or some raw carrot sticks and a bowl of frozen peas zapped in the microwave.

The FDA warns nitrates in kale and other dark, leafy green vegetables can make baby sick before he is 7 months old, Because we are conservative at wholesomebabyfood, we recommend exercising similar caution to spinach and waiting until baby is at least 6 - 8 months old to try kale.

In addition to eating vegetables each day, your kids should try to eat a variety of dark green vegetables (broccoli, greens, spinach, romaine lettuce), orange vegetables (carrots, pumpkin, sweet potato, winter squash), dry beans and peas, starchy vegetables (corn, green peas, white potatoes), and other vegetables (cauliflower, celery, cucumbers, tomatoes, zucchini) each week.

Other calcium - rich foods include seafood such as salmon, sardines (an excellent source with 370 mg of calcium in 3 ounces), and shrimp, as well as a number of plant sources, such as broccoli and green leafy vegetables.

Consider including leafy green vegetables, coconut milk or other nutritious foods in your smoothies.

Effective food policy actions are part of a comprehensive approach to improving nutrition environments, defined as those factors that influence food access.1 Improvements in the nutritional quality of all foods and beverages served and sold in schools have been recommended to protect the nutritional health of children, especially children who live in low - resource communities.2 As legislated by the US Congress, the 2010 Healthy Hunger - Free Kids Act (HHFKA) updated the meal patterns and nutrition standards for the National School Lunch Program and the School Breakfast Program to align with the 2010 Dietary Guidelines for Americans.3 The revised standards, which took effect at the beginning of the 2012 - 2013 school year, increased the availability of whole grains, vegetables, and fruits and specified weekly requirements for beans / peas as well as dark green, red / orange, starchy, and other vegetables.

Researchers from Melbourne and the UK identified a previously unknown enzyme used by bacteria, fungi and other organisms to feed on the unusual but abundant sugar sulfoquinovose — SQ for short — found in green vegetables.

It only takes two tablespoonfuls of yellow sweet potatoes, half a cup of dark green leafy vegetables or two - thirds of a medium - sized mango in a day to meet the vitamin A requirement of a pre-school child.11 This way, not only is the vitamin A requirement being addressed, but a whole range of other micronutrients as well.

Although these studies are limited; by increasing your daily intake of spinach, collard greens, and other green leafy vegetables; you can effectively fix any folate deficiency which is common in people with depression and improve your overall health.

Green vegetables: Broccoli, spinach and other green vegetables are high in folate, which breaks down a toxic chemical called homocysteine, linked to heart disease and dementia, protecting your brain funcGreen vegetables: Broccoli, spinach and other green vegetables are high in folate, which breaks down a toxic chemical called homocysteine, linked to heart disease and dementia, protecting your brain funcgreen vegetables are high in folate, which breaks down a toxic chemical called homocysteine, linked to heart disease and dementia, protecting your brain function.

You can increase your intake of antioxidants by eating dark leafy greens, berries, and other fruits and vegetables that come in a variety of colors.

Similarly, fad diets consisting solely of juice, carrots, green tea or any other low - fat, low - sugar liquid vegetable may lead to short term success, but in the long term will slow your metabolic rate and result in weight gain beyond what you originally lost.

I love to add hard boiled eggs to a fresh green salad with any other chopped up vegetables that I have in the refrigerator.

Other plant - based foods rich in flavonoids are nuts, seeds, fruits (berries, citrus fruits, apples, pears), most vegetables, herbs, spices, black and green tea, cocoa, wine, chamomile flowers, linden flowers, and passionflower.

Imidacloprid is another common systemic pesticide and is found primarily in leafy greens and other vegetables.

Lucky for us, many citrus fruits such as oranges and grapefruits are in season during the winter months and are great sources of vitamin C. Strawberries, apples, pears, mangoes, pineapple, and other types of berries are also great to eat to be sure to take in ample amounts of vitamin C. Vegetables such as broccoli, carrots, potatoes and sweet potatoes, and leafy greens such as kale and spinach are also great sources of vitamin C.

Jonathan Bailor, author of The Calorie Myth, is fond of saying that if you make no other changes in your diet, you will see positive results just from adding a few extra servings of green leafy vegetables a day.

The important thing is to include the healthy dark, leafy greens and other vegetables often to get the benefits - I just prefer drinking them in a delicious green smoothie because it's so easy and convenient (and tasty!).

Organs and other pastured meats, seafood, avocados, and green vegetables cooked in plenty of fat are emphasized, and not too many fruits or nuts.

Eat antioxidant - rich foods, such as berries, other fruits with skins, leafy green vegetables, sweet potatoes, nuts, pomegranate juice and even red wine and coffee, in moderation.

At issue is the claim that oxalates (found in foods like spinach, other leafy greens, vegetables, and nuts) can overaccumulate, causing kidney stones and other health problems.

It would be cool to throw in another meat - based group who also ate leafy greens [9] and other non-starchy vegetables.

Please note that green juices from vegetables high in oxalates can trigger or exacerbate kidney stones and other ailments in susceptible individuals.

Other tastes that keep Kapha in balance are bitter and dry, such as green leafy vegetables, bean soups, broccoli, cauliflower and brussels sprout.

As stated above that 5 % carbohydrate allowance is to be made up of mostly green cruciferous vegetables and trace amounts of carbs in other things such as macadamia nuts or heavy cream.

• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts

You can obtain these through your diet from foods such as: berries, pomegranates, curcumin (the spice curry is made from), rosemary, 100 % raw cacao (or chocolate), green tea and most fruits and vegetables in smaller amounts, among other sources.

Berries and greens are also higher in nutrition than most all other fruits and vegetables, and best of all, they make a great green smoothie!

While vegetables and fruits have carbs, you can choose to eat vegetables that are lower in carbs than others, such as kohlrabi, leafy greens or cauliflower.

Best source of D (actually a hormone) = sunlight; A = sweet potatoes, carrots, dark leafy greens; B = more complicated because several vitamins, but can be found in dark leafy greens, other vegetables, nuts, legumes, whole grains, and fruits.

Dr. Joel Fuhrman argues in Eat to Live that much of the scientific evidence is conflicting because we simply do not eat enough crucifers and other green leafy vegetables to experience their full range of health - promoting effects.

«One of the world's leading bio-energetic doctors Professor Dr Valerie Hunt tested sprouted foods at UCLA in the 1970's and found that on average that sprouts like alfalfa, clover, broccoli (yes, the sprout is far more nutritious than the fully grown vegetable), sesame, sunflower, lentil, mung, adzuki, soy, fenugreek, and other soil-less sprouts are roughly 10 times as nutritious as the best freshly picked organic green vegetables such as broccoli, kale, and spinach.»

I read that green smoothies containing too many cruciferous vegetables, or eating too many of these vegetables can result in high levels of oxalate which can result in kidney stones and other health issues.

• Use leftover sautéed greens or other vegetables in baked eggs.

I used a bunch of them and cabbage as the main ingredients with onions, some greens, whatever other vegetables were in the fridge, a variety of herbs and spices that I didn't shy on, hot sauce, worcestershire sauce, and added a chunk of cheese into my bowl right after serving so it melted.