By Scout Nelson
Many people admit they don’t like certain vegetables — often because of texture or taste. However, giving vegetables a second chance through new cooking methods or flavors can completely change one’s opinion.
In a recent produce safety workshop, participants shared their least favorite vegetables, with beets, Brussels sprouts, and okra topping the list. Texture and flavor were the main reasons for dislike. Yet, as one expert noted, preparation can make all the difference.
For instance, okra’s slimy texture comes from natural glycoproteins that are actually healthy.
Soaking okra in vinegar or cooking it differently can reduce its stickiness and make it more enjoyable.
Nutrition experts recommend eating about 4½ cups of fruits and vegetables daily, with half of every meal’s plate filled with produce. Unfortunately, many people fall short of this goal. It can take 12 to 15 exposures to a food before someone accepts it, which means patience is key.
To increase vegetable intake, try these simple ideas:
- Grow your own vegetables, even in small containers.
- Buy seasonal produce or visit a farmers market.
- Try salad bars and pick something new each time.
- Host family meals or potlucks to share veggie dishes.
- Experiment with cooking methods such as roasting, grilling, or air-frying.
For inspiration, try making a warm, comforting Butternut Squash, Pumpkin, and Apple Soup. This creamy recipe combines roasted vegetables with pumpkin, apple, and spices for a nutritious fall dish. Top it with homemade croutons or fresh herbs for extra flavor.
Eating healthy doesn’t mean sacrificing taste — sometimes, all it takes is giving vegetables another try.
Photo Credit: gettyimages-valentinrussanov
Categories: North Dakota, Crops, Fruits and Vegetables, Rural Lifestyle