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Healthy Recipes: Use What’s In Season

Posted January 27, 2012 in Uncategorized

Cooking healthy meals does not have to be boring or bland. It’s all about finding new ways to use veggies and experimenting with simple flavor combinations. Putting together a healthy meal is a wonderful addition to a holistic approach to health, in addition to nutritional supplements, staying hydrated, and daily exercise. Using what is in season is a great way to mix it up in the kitchen, while getting the most flavors possible out of your food. Broccoli is available year round but is at its peak during fall and winter. Broccoli benefits include large amounts of vitamins C, A, and K, as well as fiber, potassium, and magnesium, all crucial for staving off the effects of aging. Eating broccoli will help you feel fuller longer, so it’s a great addition to a lunch because it well help you avoid unhealthy snacking later in the day. Cruciferous vegetables, in general, contain indole-3-carbinol, a phytonutrient that has been shown to protect against cancer. Other vegetable options in the cruciferous family include cabbage, kale, bok choy, and rutabaga.

In the store, look for tight, dark green buds and no yellowing. The stems are totally edible, too. Just peel and chop them, and throw them into the recipe for even more health benefit. Here’s a quick lunch recipe featuring these mini but mighty trees, plus chickpeas for more fiber and delicious feta cheese. Enjoy and let us know what you think!

Broccoli Salad with Creamy Feta Dressing

Ingredients:

  • 1/3 cup crumbled feta cheese
  • 1/4 cup nonfat plain yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
  • 1 7-ounce can chickpeas, rinsed
  • 1/2 cup chopped red bell pepper

Prepare:

  1. Whisk together feta, yogurt, lemon juice, garlic, and pepper in a medium bowl.
  2. Add broccoli, chickpeas, and bell pepper, toss to coat.
  3. Serve at room temperature or chilled.
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