For the love of Produce...
Replies
-
“find that most of my friends that think they don’t like veggies have either had crappy canned/frozen/casserole type childhood trauma, or they haven’t had them properly showcased. Shaved or spiralized can completely affect flavor profile, as can proper roasting at high heat, and the addition of fat (even a teensy bit, I like Tuscan OO spray, non propeller version) and sea salt, and some form of acid (lemon, vinegar) as a finishing splash.”
Your food looks wonderful. The salad bowls are my favs.I keep looking at spiralizers.Do you use it a lot? Do you have one that works, instead of being a pain to use? Any advice about spiralizers appreciated.....1 -
“Recipe and method available if anybody interested.”
Would love to have your recipe.0 -
“I thought I'd post it for you
Gosh...I love this topic!!!“
Thank to all for recipe sharing.Loving this thread!0 -
rheddmobile wrote: »Cool thread! I've been too busy lately to get over to the foreign market for the fun fruit and veggies, you have inspired me!
I don't think anyone has mentioned one of my favorite weird fruits, mamey fruit. It's a kind of sapote fruit. It looks like a giant fuzzy kiwi on the outside, and like an avocado mated with a mango on the inside. It tastes like pumpkin pie filling. Throw it in a blender with a little milk and ice and it makes delicious "ice cream" with way fewer calories and much less sugar.
I'm so glad you posted this. I used to love a fruit called chikoo when I was little but haven't been able to find them. From your description, mamey sounds very similar.3 -
Guys! It’s like a Guinness - but with greens. 😉 Joking - but this did froth up quite a bit.
I drink my greens in the morning. I saw such lovely vibrant produce at my grocer this morning- I had to pick some up. The greens were so deep and the kale looked almost blue!
In the shake -
Sweet pea greens
Baby kale
Baby bok choy
Mizuna
Tatsoi
I added a few wild berries and hemp milk ....
There are so many greens out there to try - what are some of your favorites?
🌞2 -
Nothing fancy... my favorite green is collards.2
-
To eat cooked, beet greens hands down. Red amaranth probably second.
I never juice them. Milk/kefir are about the only bevs that are satiating to me.**
Lots of good ones, though, for raw and cooked: Turnip, mustard, kale, bok choi, romaine, buttercrunch, chard, collard, . . . .
** Though maybe some craft beers?
1 -
I feel now that I should explore more greens.
I ate about a tub of spinach a day for a year. Just couldn't seem to get sick of it. So sweet.
Currently on a baby kale & arugula kick, because they hold up well when added to hot soup just before serving, and I soup in winter.
Shredded dinosaur kale, with lemon and sesame oil.
Endive (prefer green), to use as vehicles for stuff served app style.
Butter lettuce, if making a thai salad dressing.
Iceberg - bear with me here - is only ok if used as a bed for hot curries. So crunchy and cool, a great contrast.
Rainbow or swiss chard, if cooked.
Baby Gem, if doing a ceasar riff.
Sprouts are a recent fave - pea shoots, sunflower sprouts.
Baby bok choy, in miso-infused bone broth.
I don't juice. I mostly like to chew, unless its creamy and cold and spoonable or hot and soup-ish - but I still load with textures. Chewing is fun. Well, honestly - chewing also gets me more bang for my buck. I can drink my kcals WAAAAY too quickly and still feel munchy.3 -
trisH_7183 wrote: »Any advice about spiralizers appreciated.....
I have the Paladermo - https://www.amazon.com/gp/product/B00AW3B5MM/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
Easy enough to clean, and $30 was all I wanted to spend because I go thru food toy phases and then burn out- I was huge into spiralizing a few years ago. Takes some elbow grease but I don't mind a bit of a culinary workout. I did a huge amount of spiralized Daikon as noodle substitute in hot asian-inspired broths. Also quite liked spiralized & then roasted carrot -it was interesting, texturally, as were curly seasoned jicima fries.0 -
I accept this mission. Must find Sorrento!
1 -
Try grilling wedges of iceberg, if you have a grill. That's pretty good, too.3
-
Good ideas on here! I diced butternut squash, yellow squash & onion & roasted w tandoori seasoning. It was 😋1
-
purplefizzy wrote: »I feel now that I should explore more greens.
I ate about a tub of spinach a day for a year. Just couldn't seem to get sick of it. So sweet.
Currently on a baby kale & arugula kick, because they hold up well when added to hot soup just before serving, and I soup in winter.
Shredded dinosaur kale, with lemon and sesame oil.
Endive (prefer green), to use as vehicles for stuff served app style.
Butter lettuce, if making a thai salad dressing.
Iceberg - bear with me here - is only ok if used as a bed for hot curries. So crunchy and cool, a great contrast.
Rainbow or swiss chard, if cooked.
Baby Gem, if doing a ceasar riff.
Sprouts are a recent fave - pea shoots, sunflower sprouts.
Baby bok choy, in miso-infused bone broth.
I don't juice. I mostly like to chew, unless its creamy and cold and spoonable or hot and soup-ish - but I still load with textures. Chewing is fun. Well, honestly - chewing also gets me more bang for my buck. I can drink my kcals WAAAAY too quickly and still feel munchy.
yesss same here! Something alot more satisfying chewing your veggies than juicing.0 -
I don't juice. I mostly like to chew, unless its creamy and cold and spoonable or hot and soup-ish - but I still load with textures. Chewing is fun. Well, honestly - chewing also gets me more bang for my buck. I can drink my kcals WAAAAY too quickly and still feel munchy.
Same here.....Also prefer the fiber from un juiced produce.purplefizzy wrote: »trisH_7183 wrote: »Any advice about spiralizers appreciated.....
I have the Paladermo - https://www.amazon.com/gp/product/B00AW3B5MM/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
Easy enough to clean, and $30 was all I wanted to spend because I go thru food toy phases and then burn out- I was huge into spiralizing a few years ago. Takes some elbow grease but I don't mind a bit of a culinary workout. I did a huge amount of spiralized Daikon as noodlee moment” substitute in hot asian-inspired broths. Also quite liked spiralized & then roasted carrot -it was interesting, texturally, as were curly seasoned jicima fries.
Had just decided against buying a spiralizer for same reasons. I tend to buy “gadgets of the moment” then quickly tire of them.
Find myself sticking with smoothies now & then ....home made soups always & good salads made with fresh produce. Realized I don’t eat enough pasta to worry about making fake types.Thanks for your thoughtful advice.
1 -
Must admit I haven’t tried these cauliflower recipes .Several look to be high calorie,but we can make our own choices.
https://www.womenshealthmag.com/weight-loss/a19993727/cauliflower-recipes-weight-loss/0 -
purplefizzy wrote: »trisH_7183 wrote: »Any advice about spiralizers appreciated.....
I have the Paladermo - https://www.amazon.com/gp/product/B00AW3B5MM/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
Easy enough to clean, and $30 was all I wanted to spend because I go thru food toy phases and then burn out- I was huge into spiralizing a few years ago. Takes some elbow grease but I don't mind a bit of a culinary workout. I did a huge amount of spiralized Daikon as noodle substitute in hot asian-inspired broths. Also quite liked spiralized & then roasted carrot -it was interesting, texturally, as were curly seasoned jicima fries.
The 3 blade version of the Paladermo (for $23) was the winner of America's Test Kitchen's testing. The 4-blade was recommended (supposedly the more compact design makes it "fussier, less stable, and more awkward to use") as well as the Spiralizer Tri-Blade Vegetable Spiral Slicer.0 -
A typical haul for me at the public market, love my fresh produce!
ETA: In case you can't tell I have a thing for bell peppers
3 -
Expend your greens into Chinese greens if you have a Chinese / Asian market near by. Soooo much green stuff is unbelievable. What I do is simply taste stuff while shopping. If I like the taste raw, I will buy it even if I dont know how to cook it, yet
I also love to simply look for an older Asian lady buying the same stuff and ask her how to choose, how to cook etc. They are more than happy to explain.
Food really does bring people together
I live walking distance from a ‘Ranch99’ Asian market MECCA.
I tend to wind up with some RANDOM stuff (burdock... still haven’t mastered that one) and I’m a huge fan of polling the crowd. That’s how I learned the wonders of Kabocha when slow simmered in coconut milk.
Kabocha, I knew and loved (and how!) as you all have now heard a zillion times. However, that prep method was novel for me.
Every culture seems to have a way they prepare the precious gourd. Savory in Mexican cuisine, often soups. Thai style cooked in coconut milk. Vietnamese cook in soup exclusively (according to a very convincing woman I chatted with. I’ve not verified that.) Japanese simmer in broth.
Maybe I can follow it around the globe on a personal culinary quest?
That’s my perfect vacation - a produce tasting, buying and cooking tour.
2 -
Fitnessgirl0913 wrote: »A typical haul for me at the public market, love my fresh produce!
ETA: In case you can't tell I have a thing for bell peppers
What is it you do with them, mostly?
Raw, roasted, stuffed?
I cannot eat the green ones (stomach pain) and the yellow ones sometimes. The deeper the red the better I do with them. I like to shave them into spiralized salads, with lime-fish sauce-ish dressing and nuts on top.0 -
purplefizzy wrote: »Fitnessgirl0913 wrote: »A typical haul for me at the public market, love my fresh produce!
ETA: In case you can't tell I have a thing for bell peppers
What is it you do with them, mostly?
Raw, roasted, stuffed?
I cannot eat the green ones (stomach pain) and the yellow ones sometimes. The deeper the red the better I do with them. I like to shave them into spiralized salads, with lime-fish sauce-ish dressing and nuts on top.
I just eat them raw lol they are my absolute favorite vegetable to eat raw. I cut it down the middle take out the seeds and stem them just go to town!2 -
At a posh restaurant, earlier this week, I was served a fennel and apple granita that may have been the freshest, cleanest taste I have ever put in my mouth.
I don't have the recipe, I just offer this information should anyone feel like experimenting 4 -
Ooh, I’m gonna try a riff on that, thanks @ceiswyn!
Fennel everything. Everywhere. Everyday.
—-
Total aside:
I keep stalking @crazyravr because I want to cook together, but I’m competing with hoards of foodies for him. (Dude. You know you are my culinary crush.)
Anyone know a fennel farmer who also grows kabocha squash? I’d also be very interested in him. Or her. Gender ID isn’t my primary concern. Produce/niche ingredient availability/affinity, prep knowledge, and willingness to get all kinds of wild in the kitchen are my top 3 requirements. I’m open to community living. Anyone want to start a food-focused non-cultish farming/cooking/art making collective with me? I have a potential venue in NorCal but need co-investors;)
—
Original Recipe:
http://www.thesimplethings.com/blog/2017/9/1/recipe-apple-fennel-granita-with-fennel-shortbread
What I’ll eventually make (Minus the shortbread because flour makes my joints hurt):
*Fennel-Apple Granita*
700ml cloudy apple juice
Juice of lemon
100g granulated sugar (I’ll probably use combo of monkfruit and stevia combo)
2T fennel seeds
(I’ll add some Himalayan salt)
Notes: make the liquid and leave it to cool the day before you’re going to turn it into granita. Freeze early on a day when you’ll be in the kitchen a lot, as it needs a little attention periodically.
1. Pour the juices and sugar (or subs) into a saucepan and gently heat until the sugar is dissolved (if using novel sweetener subs, pour them in a well into the water, and swirl the pan over heat to combine and avoid crystals) Add the fennel seeds and bring to the boil, then simmer for a few mins. Remove from the heat and leave to cool completely.
2. Sieve into a plastic container with a lid and transfer to the freezer. Set a timer for two hours, then remove from the freezer and use a fork to break up the frozen edges and stir them into the centre.
3. Set a timer to repeat hourly, breaking up the ice crystals each time, shortening the timer to every half hour once it really starts to freeze. The more times you do this, the more snowy it will become, but even a few stirs will create a good result.2 -
purplefizzy wrote: »Fitnessgirl0913 wrote: »A typical haul for me at the public market, love my fresh produce!
ETA: In case you can't tell I have a thing for bell peppers
What is it you do with them, mostly?
Raw, roasted, stuffed?
I cannot eat the green ones (stomach pain) and the yellow ones sometimes. The deeper the red the better I do with them. I like to shave them into spiralized salads, with lime-fish sauce-ish dressing and nuts on top.
What is your lime-fish sauce dressing for salads? Own recipe? Care to share?0 -
Fitnessgirl0913 wrote: »purplefizzy wrote: »Fitnessgirl0913 wrote: »A typical haul for me at the public market, love my fresh produce!
ETA: In case you can't tell I have a thing for bell peppers
What is it you do with them, mostly?
Raw, roasted, stuffed?
I cannot eat the green ones (stomach pain) and the yellow ones sometimes. The deeper the red the better I do with them. I like to shave them into spiralized salads, with lime-fish sauce-ish dressing and nuts on top.
I just eat them raw lol they are my absolute favorite vegetable to eat raw. I cut it down the middle take out the seeds and stem them just go to town!
Same here!0 -
Yum! I'm learning so much from you all! Most of my veggies I eat as Armenian foods. One of my favorites is broad green beans sauteed with garlic and olive oil, then boiled with chopped fresh tomatoes. You can eat it cold or warm.1
-
Tankiscool wrote: »What is your lime-fish sauce dressing for salads? Own recipe? Care to share?
But of course!
Base:
(All amounts approx. I don’t measure ever because I’m lazy AF. I add, taste, adjust.)
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 tablespoons sugar (I use monksweet)
2 tablespoons water
1 small red chile, minced (Or a squeeze of wasabi)
With this, Usually I marinade the protein in:
-garlic, minced
-dash of rice vinegar
-grated ginger
-grated lemongrass
-splash of soy or brags coconut aminos
Sometimes I add a bit of some/all of the marinade ingredients to the dressing.
3 -
purplefizzy wrote: »Anyone know a fennel farmer who also grows kabocha squash? I’d also be very interested in him. Or her. Gender ID isn’t my primary concern. Produce/niche ingredient availability/affinity, prep knowledge, and willingness to get all kinds of wild in the kitchen are my top 3 requirements. I’m open to community living. Anyone want to start a food-focused non-cultish farming/cooking/art making collective with me? I have a potential venue in NorCal but need co-investors;)
I know you aren't being serious, but I'm sure it's common. I subscribe to a local farm and they have both (not at the same time of year). I finally have a real back yard so plan to grow fennel this year, but probably only summer squash/zucchini, not kabocha or other winter squash this year.
I do love fennel.1 -
I love veggies! I've been scouring websites and cookbooks for different non-starchy veg (mostly leaf vegetables) recipes, but haven't had much luck. Does anyone have any recommendations for healthy greens/non-starchy veggies websites or cookbooks?0
-
I love veggies! I've been scouring websites and cookbooks for different non-starchy veg (mostly leaf vegetables) recipes, but haven't had much luck. Does anyone have any recommendations for healthy greens/non-starchy veggies websites or cookbooks?
Someone already mentioned it (raver, perhaps?) but the ‘Inspiralized’ cookbook is great for new veggie experiences.
I also like the Go With Your Gut cookbook by Robyn Youkilis.
Not that I could follow a recipe for the life of me. Too much curious ‘what would happen if...’ in my blood.
2 -
I must eat spinach every day - usually several times a day. I put it in everything - eggs, soups, stews, salads, lentils, wraps. Everything is better with spinach.
When my husband is going to the grocery store he asks me "Is there anything you need? Besides spinach obviously." 3
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions