thrivingwithoutdotcom

A full life in moderation.

Cooked carrots have MORE nutrients? What?

Tonight for dinner we ate Lemon Basil Chicken Speedies, red quinoa and cooked carrots. I was rather pleased with myself as I watched my family devour the meal – I had tweaked something slightly and given them more nutrients!

I’ve always believed, as I’m certain many of you have, that cooking carrots (or most veggies) would LOWER the nutritional content. Turns out, I was dead wrong. As a gift, a friend gave me the book “Eating on the Wild Side” by Jo Robinson (Eating on the Wild Side – Amazon.com) which I’m half-way through. This book is changing the way I shop for, store and cook fruits and veggies with slight tweaks, not a full overhaul on how we eat today.

So far, I’ve learned that canned artichoke hearts are super healthy (I’ve always assumed they were a “treat” vegetable), that cooked berries are better for you than raw (bring on the blackberry cobbler) and that if you cut garlic and then let it sit for 10 minutes you increase its cancer fighting capabilities.

I consider myself well-informed when it comes to healthy eating. Reading Robinson’s book has been refreshing, eye-opening and fun. Enjoy!

1 Comment»

  nataliepfund wrote @

Awesome, Thank you for sharing! ♥


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