{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

{Home-made refrito and simple veggie tacos}

  {Healthy Vegan Refrito} Summary:  Refrito translates to refried beans. This creamy mexican side is usually made by cooking beans along with some other ingredients in LARD or some  other form of animal fat. Yup. Some chefs even add other … Continue reading

{The veggie-oat burger: a healthy craving solution}

Summary: I don’t know if I’ve told you this before but I live in a beachfront apartment. This means that come the weekends, as I open my windows all I smell is BBQ food and hear…well loud music and laughter. … Continue reading

{Farfalle e Limone Insalata: a lemon infused warm pasta salad}

Summary: My love for lemons. I love using lemon juice and zest along with fresh herbs in my recipes. Why? Because it’s a great way of boosting flavor and nutrition without having to use heavy ingredients like butter. Lemon juice … 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