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Answer by fishineasy
EASY VEGETABLE PIE
2 cups chopped broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1. Heat oven to 400ºF. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

nfd

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Answer by yoohoo
does it have noodles or macaroni in it? I have a fantastic Cheeseburger soup recipe that’s a staple of my life, but it does use noodles.

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VIDEO #3 of my weekly chats with my friend Dave the raw food truck driver! ❤ My friend Dave the raw food truck driver tells his story of how he came from the brink of death to heal himself of several diseases including colon cancer, type II diabetes, kidney disease, with the consumption of raw foods. Not to mention his amazing weight loss of 178 pounds over the last 16 months, and he’s not stopping there. He is going to go ALL the way with his health, and wants YOU too as well. This guy is a TRUE SUPERHERO!! ❤
Video Rating: 5 / 5

Dark green leafy vegetables are a great source of many nutritious vitamins and minerals needed to stay healthy including  phytonutrients, vitamins A, C, and K, calcium, iron and folate. These are also good sources of fiber. Recent research suggests that the nutrients found in dark green vegetables may be helpful in preventing certain types of cancers while promoting heart and cardiovascular health. Dark green leafy vegetables are one of the most concentrated sources of nutrition of any type of food.

Popular varities include spinach, broccoli, collard greens, arugula, kale, mustard greens, and swiss chard.

Green vegetables are also a good source of iron and calcium for any healthy diet. Green leafy vegetables are known to be rich in beta-carotene, which can be converted into vitamin A, and also improve immune function. Chlorophyll is what gives green leafy vegetables their color, meaning that dark leafy greens are extremely rich in chlorophyll. Leafy greens are known for their help in the prevention of diseases, including heart disease, stroke and a variety of cancers. As a rule of thumb, the darker the leaves the more nutrient-rich the vegetable is.

Eating green vegetables can significantly decrease the risk of developing Type 2 diabetes, according to a study conducted by researchers from Tulane University School of Public Health and Tropical Medicine and recently published in the journal Diabetes Care. The study by led by Lydia A. Bazzano showed the every additional serving of green leafy vegetables a day was associated with a 9 percent reduction in diabetes risk. The study also found three servings a day of whole fruit consumption was also associated with an 18 percent reduction.

Also, eating healthy green vegetables can help prevent you from developing  brain disorders like Alzheimer’s Disease.  As part of an overall balanced lifestyle plan, you just can’t go wrong by eating green vegetables as often as possible.

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Answer by dropdeadbeautiful
Boil the ingredients you listed.Fry and grind onions,ginger,garlic, tomatoes…mix powders of chilly,turmeric,cloves,cinnamon..
mix all and have with bread,rice,or what ever….Man!!…i am hungry…

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SHOP.life-regenerator.com *CLICK HERE 4 RECIPE! Free Raw Food Recipes * Raw Vegan Recipes * Stuffed Pepper Recipe * Raw Food Diet Menu * Raw Stuffed Red Peppers “Samosas” * I ngredients * — 1 head of Cauliflower, broken up into florets — 5 cloves of Garlic, freshly peeled — 1 bunch of fresh Chives, lightly chopped — Corn on the cob, 2 cups worth, cut straight off the cob — Extra Veggies you have on hand that need to be eaten (I had fresh peas from the garden, and 1 chopped red pepper) — 4 Red Peppers, tops cut off & centers hollowed out — OPTIONAL Sea Salt, Hot Peppers, Avocado, Hemp Seeds, Olive Oil, etc. for more flavor, and/or fat, but *only* if you really need it! =) — Edible Flowers, for the garnish, if you are able * P reparation * — 1) Lightly blend cauliflower florets and garlic cloves together in a food processor until the consistency and appearance is something along the lines of couscous or quinoa. — 2) Add the freshly chopped chives, and lightly mix in food processor just until chives are evenly distributed. FOOD-PROCESSOR.life-regenerator.com — 3) Transfer to a bowl, and with a mixing spoon mix in the 2 cups of corn, as well as any other extra veggies you have on hand which need to be eaten, and any of the optional ingredients that you might want to add today. — 4) Scoop resulting mixture into the 4 hollowed out red peppers. — 5) Garnish with edible flowers. — 6) Serve and enjoy! * I nspiration * — Get a better vision for yourself! — See yourself as fit, trim …
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Answer by ally jane
put melted cheese on it ,it helps a lot

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Vegetable Garden How to start your vegetable seeds / plants indoors to beat the weather and save money. Visit The Bayou Gardener at www.thebayougardener.com

i would like a recipe thats quite difficult, difficult the better

and one that has a base and lots of yummy vegetables ty

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Answer by littlemissbubbly292
Borscht (Its a Russian Beet Stew). And its really good! : )

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Learn how to make Vegetable (Navratan) Korma by Manjula View full recipe at www.manjulaskitchen.com INGREDIENTS: This recipe is serving for 4 1 cup chopped cauliflower 1/2 cup green peas 1/4 cup sliced carrot 1/2 cup chopped green beans (about ½” long) 1/2 cup chopped red bell pepper 1/3 lb cubed fried paneer (Indian cheese) 2 tablespoon finely chopped cilantro 1 seeded finely chopped green chilly 1 tablespoon shredded ginger 1/2 cup seeded and chopped tomatoes for garnishing 3 tablespoon oil pinch of hing 1/2 teaspoon cumin seed 1 tablespoon of coriander powder 1/4teaspoon turmeric 1/2 teaspoon red chilly powder 2 bay leaves 1/2 teaspoon garam masala 1/2 teaspoon amchoor powder 1 cup milk 1/2tablespoon cornstarch

There are simple ways to convert a food in a fun and tasty dish. Unfortunately for some nutrients the heat is a proved enemy, since they are destroyed by the cooking process, before they arrive at our table. That is why many recommend foods can be eaten in raw form such as raw vegetables in salads. Investigations conducted in Italy in 2007 indicate some ways of cooking vegetables that maintain or even boost their nutritional value.

The research studied three (3) widely known ways of cooking in Italian cuisine: boiling, steaming and frying, and examined the effects on the nutritional value of vegetables such as carrot, zucchini and broccoli.

The boiling and steaming showed that vegetables keep their antioxidants. Indeed steaming broccoli causes a large increase in the substance of glucosinolates, which have anticancer activity. Unlike frying may cause significant loss of the vegetables antioxidants. These findings suggest that depending on the cooking method chosen for each vegetable, they can preserve or not their nutritional value.

Vegetables are essential part of a healthy and balanced diet and provide many nutrients necessary for the proper functioning of the human body. These nutrients, however, risk being lost if certain practices used in cooking or preparation. Let’s check below some advices.

Preparation

When cooking vegetables, the preparation is as important as the cooking process. If vegetables are not properly prepared, nutritional value can be reduced. It is important for washing and rinsing of vegetables to use cold water to remove the bad and unnecessary dirt.

The leafy parts of vegetables have more nutrients. Much of nutrients also lurks beneath the skin of vegetables. Avoid peeling as you can, because beneath the skin are located mainly the fiber and minerals.

Boiling

In general is good to avoid boiling vegetables, especially if they are sliced. If the cut vegetables cooked in water, a significant proportion of nutrients, like vitamins and minerals are released into the water, making water in some cases more beneficial than the same vegetable.

Also, because the boiling is a prolonged cooking process for vegetables, many of the nutrients get destroyed. Finally, the quality and flavor of vegetables is often reduced by boiling.

Steaming

With this technique of cooking we might loose the micro plant nutrients of vegetables. Useful for anyone to make steamed vegetables are the steamers, although they may work just as well a strainer or a strainer.

The vegetables should be placed evenly and place strainer over a pan of boiling water. The high temperature steam to can lock the nutrients of vegetables. Vegetables are ready when they are tender and crust up on the outside.

Frying

Make sure the vegetables are cut into thin slices to warm faster. Use a tablespoon of oil. When hot enough, add the vegetables, stirring. Cook for a few minutes at high temperature to maintain their nutritional value.

Investigations are continuing in order to find and other methods for cooking vegetables to maintain the nutritional content.

That’s a defame, since intake enough fruits and vegetables just may be the distinct most real thing you can do to upgrade your total form. The five a day slant to well drinking may be the definite most important approach you can adopt for an improved lifestyle.

The the strength profit of eating fruits and vegetables have been established for wholly sometime now. Study after reading has revealed that a diet occupied in fruits and vegetables lowers the jeopardy of certain cancers, sympathy disease and other frequent diseases and conditions. Some studies have optional that as many as 35% of pest deaths can be attributed to diet, and that diets high in fats and low in fruits and vegetables contributes to unnecessary melanoma deaths.

Fruits and vegetables have a lot of advantages also just their nutritional importance. For one thing, they drink great and add a great compact of diversity to everyday meals. Fruits and vegetables come in such a thick kind of colours, textures and flavours that they can be used in nearly every meal. Those seeking to raise their consumption of fruits and vegetables should get into the custom of with fruits in salads, as toppings and as trimmings.

Besides their great drink, fruits and vegetables are packed full of many critical vitamins and reserves, counting many micronutrients that are not included in packaged vitamin supplements. For instance, foods like butternut squash, pumpkins, carrots, mangoes, peaches, pawpaws and green abundant vegetables are abundant in beta carotene. Beta carotene is central for vigorous skin and eyes.

In addition, most varieties of fruits and vegetables inhibit vitamin C, another important vitamin and a piquant antioxidant. Good sources of vitamin C include Brussels sprouts, citrus fruits, strawberries, broccoli, nectarines and kiwi fruit. Many fruits and vegetables, plus spinach, broccoli and avocadoes, are also good sources of vitamin E, another brilliant antioxidant.

Men and women alike should forever strive to eat a healthful diet, but women have a beyond incentive to get all the food they ought. Proper nutrition is chief to a healthy pregnancy, and some of the baby’s biggest nutritional needs occur before the pregnancy is discovered. Folic acid is perhaps the best known elemental nutrient for pregnant women. Folic acid has been proven useful at preventing a strain of birth defects, plus Spina Bifida. Good dietetic sources of folic acid include Brussels sprouts, broccoli, spinach and oranges. In addition, due to its importance to women of teen bearing living, many known foods such as cereals and breads, are supplemented with folic acid.

Besides their importance as cause of vitamins and minerals, fruits and vegetables also grant critical dietary fibre. Adequate fibre in the diet is important in preventing heart disease and some kinds of cancer.

Another great facet of fruits and vegetables, especially to those scrutiny their credence, is the high nutrition, low fat, low calorie scenery of these foods. Fruits and vegetables include very low levels of fats, and a diet low in fat can be utterly valuable for long tenure power deficit. In addition, fruits and vegetables contain no cholesterol, and they decrease in calories than many other types of foods.

With all these equipment vacant for them, it is no sensation so many dietary experts counsel eating a diet fruitful in fruits and vegetables. Not only are fruits and vegetables delicious and nutritious, but they can be pretty inexpensive as well. Buying fruits and vegetables that are locally mature, and that are in time, is usually the most sacrifice real way to get the freshest fruits and veggies at the lowly possible outlay.

This exchange tactic also helps to guarantee a steady cascade of new fruits and vegetables every month, as some go out of spell while others are just approach in. Trying a nearly different fruits and vegetables, including some you may not be familiar with, is also a great way to design exciting new dishes and avert you from right bored with the same old diet. Whether your goal is to spend credence or just intensify your demolish of fitness, it is hard to go amiss with a diet annoying in fruits and vegetables.

Novelty Stuffed Marrow


Image by Cross Duck
Dinner, after a walk in frith Wood on a chilly Autumn day.

Fruits and Vegetables are an important part of a healthy eating plan.

Vegetables are nutritious sources of vitamins, minerals and fiber. Professionals who focus on weight loss training can’t say enough good about the humble vegetable. However, if your personal fitness trainer has told you to eat a certain number of servings of vegetables each day, what exactly does that mean in real terms?

Vegetables are a bit different than most other dietary categories. This is because starchy vegetables act differently in the body, so they have their own recommendations. One serving of starchy vegetables can be broken down as follows:

1/3 cup beans
1/2 cup of corn and white or sweet potato, or a half of a baked potato
1 cup cooked winter squash
2/3 cups peas

All other vegetables are considered to be non-starchy and have different guidelines. Most vegetable servings have 5 carbohydrate grams and about 25 calories. General guidelines indicate that 1 cup of raw and 1/2 cup of cooked vegetables roughly equate to a serving. Leafy greens are even more liberal, with an entire 3 cups of spinach, lettuce or similar greens being a serving. Lettuce is particularly interesting, because any amount under 1/3 cup of lettuce is actually considered “free” in serving and calorie count. The following amounts also equate to one serving of vegetables:

3/4 cup sprouts
8 medium asparagus spears
1 1/4 cups shredded raw cabbage
4 medium celery stalks
1 1/2 cups sliced cucumbers
1 medium tomato
5 water chestnuts
1/3 cup chopped raw onion

Most dietary guidelines suggest that you eat at least two servings of fruit per day and often the recommendation is to consume four or more servings. What exactly constitutes a serving of fruit?

Each serving of fruit should have about 15 carbohydrate grams and 60 calories. Whole fruit is considered more nutritious because it leaves the all-important fiber intact, has less sugar and more vitamins. To determine exactly what makes one serving of fruit, you can start with the larger fruits. Most large fruits are one serving each. However, size matters. If your apple is particularly large, it might be 1.5 or 2 servings of fruit. To equal one fruit serving, look for:

1 small apple
1/2 banana
1 medium orange
1 peach
2 plums
1/2 of a grapefruit
4 average size apricots
3 dates
1 1/2 kiwis
1/2 mango

Fruits that are either very small or very large are given a volume to guide in getting the right amount for one serving. Look for:

1/2 cup applesauce
2/3 cup blueberries
1 cup melon chunks
1/2 cups grapes
1 cup raspberries
1 1/4 cups strawberries
2 tablespoons raisins

For the record, 1/2 cup of juice is considered to be a single serving. Again, juice lacks much of the nutritional benefits of eating whole fruit, but it works in a pinch. For most of your fruit consumption, however, the closer to nature the fruit, the better it is for you.

vegetables at Thanksgiving


Image by DonnaGrayson
Chopped veggies: cauliflower, broccoli, carrots, celery, onion, pattypan squash and green beans.

Add olive oil and all-purpose seasoning (basil , thyme, rosemary,, etc )
Toss the veggies.
Add alittle water.

Cover and put in oven heated at 350 until done

For years U.S. Department of Health has recommended including at least five portions of fruits and vegetables in our daily diet.

Many people, however, are still not getting the message they remain delinquent in their fruit and vegetable intake. Regretfully only one in seven does achieve this quota. In fact, a full 33% of American adults eats only two servings of fruits and vegetables a day and are more likely to opt for an unhealthy snack instead. On a daily basis, about half the population eats no fruit at all.

A Ton of Reasons: There are a tons of reasons to eat a variety of colors from the produce dept. Fruits and vegetables are basically fat free, low in salt and an excellent source of fiber.

Some fruits and vegetables, such as bananas and spinach, contain potassium, which supports proper nerve and muscle functioning. Other fruits and vegetables, such as carrots and cantaloupe, supply Vitamin A, which maintains eye health and immunity. Green vegetables such as broccoli and asparagus provides Vitamin B, which is necessary for converting food into energy.

All fruits and vegetables are loaded with phytonutrients, the health-promoting components of plants. Studies have shown that phytonutrients can help protect seven key organs, including the heart, liver, eyes and skin.

Antioxidant Properties: Researches that measured the total antioxidant power of various foods, placed fruits and vegetables at the top of the list.

Antioxidants are known to protect our bodies from free radicals that can cause damage to cellular membranes. Antioxidants also help to make our muscles stronger, boost our immunity, and support bone and skin health.

Colorful fruits and vegetables derive their antioxidant properties from the chemical that causes their various colors. It is therefore very beneficial to consume fruit and vegetables from all the different color groups.

The seven food color groups and their properties.

1.Red.

Tomato, tomato juices, watermelon, pink grapefruit, red plum: Produces Lycopene which has shown to inhibit cancer cell growth in laboratory test.

2.Red/Purple

Grapes, strawberries, cranberries, raspberries, blueberries, prunes, red apples. Proanthocyanidins protect against urine infections.ellagic acid inhibits cancer cell growth.

3.Green

Broccoli, Brussel Sprouts, Cabbage, Bok Choy. Produces Isothio-cyanates increase liver proteins that defend against carcinogens.

4.Green/Yellow

Spinach, corn, collard greens, kale, avocado, mustard greens. Lutein protects vision, the heart, and inhibits cancer cell growth.

5. Orange

Carrots, cantaloupe, pumpkin, mangos, apricots. Beta carotene protects vision and immune function.

6.Orange/Yellow

Oranges, lemons, papaya, peaches, nectarines, pineapple. Flavonoids inhibit tumor growth and repair DNA. Limonoids in the skin of oranges and lemon inhibit tumor growth.

7.Green/White

Garlic, onion, celery, chives, pears, leeks. Allyl sulfides inhibit tumor cell growth.

A study by the National Heart, Lung, and Blood Institute’s, suggest that: Eating more fruits and vegetables can also help lower cholesterol. In the study, the 4466 subjects consumed on average a shade over 3 servings of fruits and vegetables a day. Men and women with the highest daily consumption (more than 4 servings a day) had significantly lower levels of LDL (bad) cholesterol than those with lower consumption

Exactly how fruits and vegetables lower cholesterol is still something of a mystery. It just may be that eating more fruits and vegetables result in eating less meat and dairy products, and thus less cholesterol-boosting saturated fat. Soluble fiber in fruits and vegetables may also block the absorption of cholesterol from food.

The next time you feel the urge for a snack why not try a half a cup of fresh or frozen blueberries. Blueberries are one of the best antioxidant-rich foods, they have been so effective in retarding aging in laboratory animals that they can block brain changes leading to decline and even reverse failing memory.

If you are having difficulty eating the recommended daily servings of antioxidant-rich fruits and vegetables, you may want to add dietary supplements to your diet. Dietary supplements can provide you with the powerful phytonutrients and antioxidant benefits found in seven servings of colorful fruits and vegetables. It also supports your body’s vital organs by providing them with key nutrients.

By making the effort to follow your mom’s advice by eating plenty of fruits and vegetables each day, you may be doing your body one of the biggest favors ever.

Vegetable Food Group Learning Sheet- Coloring Vegetables Fun Nutrition Worksheet


Image by nutrition education