So this blog post should be fun. I know you will like it.
We are talking vegetables…
If you don’t know how to sneak them into your diet, I will share with you 3 different strategies. I promise all are easy and tasty ;-)
STRATEGY #1: SWAP GRAIN AND FLOUR WRAPS FOR COLLARD LEAVES (STEAMED, OR RAW)
v Low calorie, high fiber, satisfying;
v Adding greens and promoting alkalinity;
v Leaves don’t get soggy, unlike flour wraps that soak up the liquid.
Stuffing can be up to your personal preferences, whether it’s rice and veggies or raw chopped veggies with hummus or guacamole.
STRATEGY #2: SWAP PASTA AND NOODLES FOR ZUCCHINI AND SQUASH.
That weird thing in my hand is a spiralizer. It can help you turn your zucchini, cucumber or carrot into pasta looking noodles, or zoodles as they call them nowadays.
These zucchini noodles are unbelievably good. Savoring the cheesy, garlicky strands, I thought to myself, well, it’s not EXACTLY like real pasta, but it’s surprisingly close. The best part? No need to use a scary mandolin or to pre-salt the zucchini strands. Simply slice, season and sauté, or enjoy raw.
v Helps to reduce carbs;
v Tastes just as good as flour pasta with any favorite sauces or spices;
v Has a great water content to get you fuller faster.
STRATEGY #3: SWOP MEAT FOR EGGPLANT AND MUSHROOMS
As a vegetable, eggplant does not necessarily have the best reputation. But this is not due to the eggplant itself, this is because of the way it is frequently prepared. Breaded and fried, then layered with greasy cheese, eggplant suddenly becomes a caloric nightmare. Eggplant itself is not high in calories, however. It is actually made up of 92% water and therefore contains only about 14 calories per half cup on its own. It is also a good source of fiber, calcium, and potassium. So eggplant is a great choice to include on your dinner plate, and there are many healthy and delicious ways to prepare it. Honestly, it is one of my favorite vegetables.
Mushroom is another favorite food of mine. I actually remember going to the forest and picking mushrooms in my childhood. They have such a great “meaty” texture. Mushrooms are full of proteins, vitamins, minerals, amino acids, antibiotics, and antioxidants.
You can do so much with either one. In the picture below you can see the example of a raw plant-based burger I made using raw portobello mushroom as a bun. I used the almond vegetable mixture to prepare my burger and some other raw veggies on top. Believe me, it is delicious. And you can eat mushrooms raw.
When it comes to eggplant, I suggest cooking them, or at least, marinate and then dehydrate them if you want to keep it “raw”.