Vegetables harvested fresh from the farm in the middle of winter? Sounds too good to be true. But even in this darker time of year, there are still seasonal vegetables to banish the winter blues: hearty, tasty root vegetables – super affordable and unbelievably versatile. Perfect for heart-warming winter power.
All hail the Hot One! Because not only does it stimulate the senses, it also cranks up your circulation. Especially strong – as well as intensifying the taste of foods and drinks, ginger’s aromatic heat enhances your health, too.
Cabbage can be cool. Don’t “beleaf” us? Okay, we admit that cabbage often seems quite simple and old-fashioned. Which is not necessarily a bad thing. But with a modern twist and served up deliciously crunchy, this classic has been catapulted into today’s hipster cuisine. And as a vitamin booster it will steel your body for
A vegetable that tastes sweet, is bright orange and still manages to be healthy – how cool is that? It’s enough to make even people who don’t like vegetables lick their lips. Read on to learn how you can use sweet potato to conjure up tasty, healthy snacks as quick as a flash, and discover
Purple mood foods: The velvety shades of purple you find in berries, eggplant and red cabbage are almost magical in their appeal. These vivid colors are caused by anthocyanins occurring naturally in the plants – from the Greek: anthos “flower” and kyanous “dark blue”. Anthocyanins even boost our health and protect our body’s cells. Here
Orange is the color of fall. From the last few rays of sunshine to the color-changing leaves on the trees to flickering pumpkin lanterns at Halloween – orange is everywhere. That’s also true in the kitchen.
While colorful fruits and vegetables immediately catch the eye, less colorful foods such as mushrooms can easily fade into the background. But these little guys really have no need to hide away. With their wonderfully aromatic flavor, unique consistency and numerous nutrients but low calorie-count, they can make a big splash in a whole wealth
