{Roasted Carrots: a sweet side dish that is cooked in under 30min.}

Summary: During my last medical school rotation I frequented a health food store & café that served roasted carrots. I pondered how hard this recipe could be as it is such a simple side dish. I was right. It is … Continue reading

{Body meet cabbage your new friend: Cabbage & Broccoli Asian Stir-fry}

Introduction: This vegetable side is cheap and simple. A small head of cabbage can cost about $1 and some change, plus there are several types to choose from. The most common types (easily found in regular supermarkets) are red, green, … Continue reading

{Asian Fusion Salad + Honey Ginger Dressing: can you guess the superfood ingredient?}

  Summary:  Summer = fresh and cool cuisine. At least for me… So as you will see most of what I created lately has been juices, smoothies and salads. Well nothing beats the heat like these healthy meals and snacks! … Continue reading

{Non-messy meatless burgers made Cuban style}

Cuban Style Black Bean Burgers Serving Size: 4 Summary:  This easy-to-assemble “non-messy” meatless burger can be shaped ahead of time and cooked off when you’re ready to eat. I love this recipe because the patties have a nice consistency which … Continue reading

{Rainbow Bright Zucchini Ribbon Salad}

Summary:  This works great as a side salad and pairs lovely with a light vinaigrette. I love to make this when I get tired of eating spinach or any other leafy green…why? Because this salad recipe has none included! This … Continue reading

{An Ode to Red Cabbage}

I love this vegetable. You can buy a large piece without worrying that it will go bad since it has a long fridge life. In my experience it can last up to 3 weeks without going bad. If you see parts starting to get darker just chop or peel away that bad layer and you’ll find a fresh piece of cabbage waiting for you inside.

Let’s talk about how it looks…I love to use it because just as little as 1/4 cup can transform your meal and give it a bright punch of color and nutrition. Eat it raw in your salads, pitas, and wraps. Add it to your mexican dishes or incorporate it into your asian dishes. The possibilities are endless. You’ll see me using it a lot…here’s why:

(This information was obtained from the Livestrong website): “While green cabbage is the most commonly eaten variety, red cabbage offers more nutritional benefits as well as a hearty, robust flavor, according to the World’s Healthiest Foods website. Red cabbage contains a type of group of phytochemicals or compounds found in plant foods with disease-fighting properties known, collectively, as polyphenols. Polyphenols may offer antioxidant, anti-inflammatory, and anti-cancer benefits. Red cabbage is low in calories, a good source of dietary fiber and a rich source of several vitamins.” These include including vitamins A, C and K, as well as the minerals potassium and manganese. It is also rich in beta-carotene, which offers antioxidant benefits.

Additionally as much as 1 cup of raw red cabbage has only 27 calories & 0 grams of fat! So eat up! However be careful about how you cook this magnificent vegetable. As many other vegetables over-cooking it may kill many of its beneficial nutrients. So in order to retain the most nutrients it is best to cook in a small amount of water (this is why you’ll see me using this technique over and over again in my recipes). Light steaming is an effective cooking method plus it’s the best way to cook your veggies without piling up extra calories and fat.

Are you intrigued yet? Read more on: http://www.livestrong.com/article/272966-red-cabbage-nutrition-information/#ixzz24wCsURmc