In the fast and furious life where lesspeople take care of a proper diet, rewarding appreciable profit to processed food companies. In different surveys it's been seen that procced food have lot calories making digestive system as well our body weak and less immune to diseases.
Choice of vegetables over packed food is a smart choice. Bitter vegetables are proven to be the best cure of cancer and many chronical diseases.
Here are some recipes which are easy to cook and serve:
1.Massage Broccoli Rabe Salad
• 2 bunches broccoli rabe
• ½ cup freshly grated Parmesan cheese
• ⅓ cup extra-virgin olive oil
• ¼ cup lemon juice
• 3 large cloves garlic, minced
• 1 tablespoon reduced-sodium soy sauce
• 1 minced anchovy fillet or ½ teaspoon anchovy paste (optional)
• ½ teaspoon freshly ground pepper
• ¼ teaspoon salt
1. Strip leaves from the stems (discard stems). Separate the florets from the leaves; cut any large florets into bite-size pieces. Wash and dry the leaves and florets. Tear the leaves into small pieces and place everything in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavouring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
• People with celiac disease or gluten-sensitivity should use soy sauces that are labelled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavours.
2.Grapefruit Rounds with Halloumi Cheese
• 2 red or pink grapefruit
• 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
• 1 tablespoon red-wine vinegar
• 1 tablespoon minced shallot
• ⅛ teaspoon freshly ground pepper
• Pinch of salt
• 4 ounces halloumi cheese, cut crosswise into 8 thin slices
• ¼ cup chopped fresh mint
1. With a sharp knife, remove the skin and white pith from the grapefruit; remove any seeds. Slice each grapefruit into 4 rounds.
2. Whisk 2 tablespoons oil, vinegar, shallot, pepper and salt in a small bowl.
3. Heat the remaining 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add cheese and cook, turning once, until golden brown on both sides, 3 to 4 minutes total.
4. To serve, place 2 grapefruit rounds on each plate and top each with a piece of the cheese. Drizzle each serving with about 1 tablespoon of the vinaigrette and sprinkle with 1 tablespoon mint.
3.Wild Rice and Baby Kale Salad with Persimmons
• 1 cup wild rice
• ¼ cup extra-virgin olive oil
• 3 tablespoons champagne vinegar or white-wine vinegar
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 6 cups packed baby kale (about 4 ounces)
• 2 ripe Fuyu persimmons (see Tip), diced, or 3 cups diced apples
• ½ cup dried cranberries
• ¼ cup chopped flat-leaf parsley
1. Cook rice in a large saucepan of boiling water until just tender, about 45 minutes. Drain and rinse with cold water to cool; drain well.
2. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and kale; marinate at room temperature, stirring occasionally, for 15 minutes. Stir in persimmons (or apples), cranberries and parsley.
4.Roasted Cabbage with Chive-Mustard Vinaigrette
• ½ medium green cabbage (1-1½ pounds), outer leaves removed
• 1 tablespoon extra-virgin
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 2 teaspoons Dijon mustard
• 2 teaspoons white balsamic or white-wine vinegar
• 1 teaspoon lemon juice
• ¼ teaspoon freshly ground pepper
• ⅛ teaspoon salt
• 3 tablespoons minced fresh chives
• 2 tablespoons extra-virgin olive oil
1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
2. To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
3. Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
4. To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and ⅛ teaspoon salt in a small bowl. Add chives and oil; stir until well combined.
5. Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.
• 2 ounces bonded rye whiskey
• ½ ounce Carpano Antica Formula (sweet vermouth)
• ½ ounce Cynar (artichoke liqueur)
• ½ ounce Fernet-Branca (bitter herbal liqueur)
• 1ounce raspberry syrup
• 2 strips lemon peel, plus more for garnish
• 2 strips orange peel, plus more for garnish
• Crushed ice
1. Combine all ingredients in a cocktail shaker or large jar. Shake for several seconds. Fill a cocktail glass with more ice and strain the cocktail into the glass. Serve garnished with more citrus peel, if desired.
These are few but many more recipes are there which are also similarly easy and enjoyable to cook and serve.
MoreAbout Bitter Vegetables:
1.Powerhouse of Nutrition
With a full package of vitamin A, C and K makes our nervous system strong, skin shiny, eye sight sharp.
2.Magician in Digestion
Intake of bitter vegetable makes our taste bud bitter but they get activated and simultaneously activates enzymes to flow. Making our digestion proper and digestive system working properly.
In accordance to Ayurveda taste buds should taste all the tastes but contradict to this English diet only consists of sweet and salty. Giving us a complete taste pack bitter vegetable control our craving towards all unhealthy fatty food.