Most people will say that they don't like to eat their veggies. They may complain about the taste or texture. But they generally agree that vegetables should be included in their diet for health reasons.
So, what if we told you that there are plenty of great ways to eat your veggies that will transform them from bland to brilliant? Here are five ways to enjoy cruciferous veggies and take them to the next level!
Blend Into a Smoothie
While we at Arden's Garden love to eat our veggies, we also appreciate a healthy to-go option like a vegetable smoothie. That's why we introduced Cruciferous Cabbage! It's a nutritious blend of red cabbage, bananas, strawberries, lemon, flax seeds, and water. This blended choice makes it easy to get your vegetable intake without sacrificing taste.
Roasting cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts can unlock their flavor profile and provide a more concentrated taste. It's also a healthy way to cook as more nutrients are preserved.
Don't Forget the Sauce
Sometimes the sauce can steal the show because they add color, texture, and flavor to any dish. Make your veggies stand out with a sauce made of tahini, lemon juice, avocado oil, or even apple cider vinegar. These sauces are guaranteed to delight even the pickiest vegetable eaters.
Spice Up Your Life
One of the best things about spices is that a little can go a long way. They contribute to the overall taste of cruciferous vegetables without adding any calories, fat, sugar, or salt. Herbs and spices can have both antioxidant and anti-inflammatory properties, so adding them to your vegetable dish is a total win-win.
Not Just Salad
Of course we know that cruciferous veggies are great bases for many salads, but did you know that they work in soups as well? When your soup is loaded with veggies then you know you're in for an immunity-boosting good time. There are many soup options from a classic winter soup (perfect this season) to a white bean soup or curried cauliflower. Pro tip: add in raw or roasted mustard to the soup after cooking to preserve the anti-cancer enzymes of cruciferous veggies.