The Oaks at Ojai
Did your mother or grandparent tell you, “Eat your vegetables”? That bit of adult advice is good for us today as it was when we were kids. Nutritionists say that too few of us get the “five a day” serving of vegetables and fruits recommended for a healthy body. If you’re in this boat, you may not feel as chipper as you’d like. Buying, cleaning and cooking with vegetables takes time, but if you’re concerned about middle management, that is you’re minding a waistline, then switching to a meal plan that has more vegetables and less prepared, packaged foods might do the trick. If you eat less prepared foods and more fresh ones, you may be able to forget about weight loss forever, because of the reduced amount of calories and the addition of healthy fiber. Here are some tips that will help make vegetables a great part of your week.

*Always buy the freshest. If any of the produce looks dented or in the least bit unappetizing, cooking it won’t improve it. Yes, you do spend more when you shop at specialty markets or local organic produce farmer’s market, but the quality is often tops.

*Buy only enough for two or three days. Produce isn’t meant to be kept for weeks, like those frozen dinners that you could use for a bookend or doorstop. Many Europeans shop everyday for produce and I like that idea.

*Try new and exotic vegetables and intriguing fruits at the peak of their goodness. Check with the produce folks at the specialty market for cooking and eating tips and browse around online for recipes for the exotic or specialty produce that you see.

*Eat it raw, but wash it well. As with all produce, wash your purchases per your produce clerk’s suggestion. And if appropriate, nibble a piece of the vegetable before you think about cooking it. I love raw, shredded carrots in salads, and would never think of cooking them. I can’t get enough of fresh mushrooms in a light dressing.