All vegetables are created equal, it’s just that some vegetables are more equal than others. March is National Nutrition Month, and what better way to commemorate it than by making a batch of soup filled with superfoods? While the term “superfood” may be a mere marketing term, there are real benefits to eating foods that are dense with nutrients. These easy recipes all feature ingredients that are packed with the good stuff—but they don’t sacrifice taste for nutrition.
There is more to fruit than meets the taste buds. The vitamins, phytochemicals, and fruit acids that make fruit so healthy can also be effective ingredients in homemade beauty products, natural cleaners, and other household mixtures. We’ve scoured the web, hit up our friends, and raided our own recipe boxes for ways to take the fruit out of the fruit bowl and put it to good use.
Q: Is it true that The FruitGuys is not offering vegetables anymore?
A: After five years of providing the best mix of excellent organic produce that we could find each week, we have decided to discontinue offering vegetables and get back to our fruit roots.
For decades, the Centers for Disease Control and Prevention (CDC) and other health agencies have advised us to consume less sodium. Too much salt in our bodies causes high blood pressure and puts us at risk for heart disease, kidney disease, and other conditions. On average, Americans eat 3,400 mg of salt each day. The CDC wants us to be at less than 2,300 mg of sodium per day.
A flower in what Pablo Neruda describes as “battle-dress”. All U.S. artichokes are grown in California. The Mediterranean climate allows it to thrive in Castroville, Monterey County, the Artichoke Center of the World. This vegetable is an invitation to take time – savor it one leaf at a time.
Courtesy of mannapa.org
Record temperatures and humidity across the country has made getting cool the name of the game. While there is always air conditioning, the pool, or the good old-fashioned fan, there are other options to stay comfortable. What you eat and drink can make a big difference in regulating body temperature and make the difference from feeling hot and bothered to cool and comfortable.
Adapted from Bon Appétit
1 head cauliflower, chopped
2 cloves garlic, minced
1 small onion or shallot, chopped
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1/4 teaspoon freshly ground black pepper
Have you ever seen a carrot on a bicycle? We have. As proponents of healthy workplaces, The FruitGuys is thrilled to be working with FreeWheelin' Farm in Santa Cruz, CA. They are a bike-powered farm operation that supplies delicious vegetables for our TakeHome case. FreeWheelin' Farm is a Community Supported Agriculture farm, or CSA. CSAs invite local communities to buy shares or memberships in the farm and receive fresh-farm direct dividends in the form of produce.
Adapted from www.leekrecipes.org
1/4-cup olive oil
3 tablespoons Balsamic vinegar
1 garlic clove, peeled and crushed
Salt and Pepper to taste
3-4 sprigs of thyme, leaves only
1 medium onion
1 medium eggplant
Preheat oven to 400 F.
Adapted from Gourmet
1 head of cauliflower
3 shallots, peeled and finely minced
1 tablespoons olive oil
1 1/2 cups chicken or vegetable broth
1/2 cup water
1 tablespoon fresh parsley, finely chopped
1 bay leaf
1 cup plain low fat yogurt
Salt and pepper, to taste
Preheat oven to 425 °F. Cut cauliflower into 1-inch flowerets (about 4 to 5 cups). In a large baking pan toss cauliflower and shallots with oil to coat and roast in middle of oven about 20 minutes, or until golden.