Getting Clever with Fruits and Veggies

by Joi on September 28, 2006

Choosing nutritional foods to eat can greatly reduce your risk of ever looking down the barrel of cancer. Scientific studies have proven that most vegetables and fruits have certain nutrients that fight off carcinogens, or cancer-causing substances. That’s why the American Cancer Society recommends eating five or more servings of fruits and vegetables a day.

If you’re trying to add more fruit and vegetables to your daily diet —-and you really should be— below are some combinations that are kind of kicky. Try them out and, when you’re feeling especially daring, mix and match to come up with your own outrageous combinations.

Sliced pineapples and sweet red cherries

Grapefruit sections, banana slices, cherries

Peach slices, pear slices, red plums

Grapefruit slices, apple slices

Pineappaple wedges, banana slices, strawberries

Shredded raw carrots, diced apples, and raisins

Sliced or mashed cranberries, diced celery, and diced apples

Avocado and grapefruit sections

Shredded cabbage, oragne sections, and crushed pineapple

Avocado slices and tomatoes

Thin cucumber slices and pineapple cubes

Shredded cabbage, orange sections, and crushed pineapple

Grated carrots, diced celery, and cucumber slices

Sliced raw cabbace, cucumber cubes, and slivers of celery

Cubed cooked beets, thinly sliced celery, and diced or thinly cut sweet onions

Cooked whole-kernel corn and shredded snap beans, sweet pickles, and onion rings

I left out spinach because of all the trouble’s it’s causing this month - if it ever loses the chip on its shoulder, spinach goes well with just about all other vegetables.

Something to keep in mind is that celery is like white in the fashion world….you know, goes with everything. It absolutely loves cranberries - and cranberries return the sentiment. It’s that time of year when it’s time to start dusting off those cranberry recipes, so keep some celery on hand.

By the by, The Cancer Society also recommends choosing whole grain breads, rice, and pastas instead of refined grains and sugars. Last week, I made a large pan of rice and seasoned it simply - with a little lemon-pepper. I served it with Lemon Pepper and Garlic-Seasoned Turkey Breast. I used the slow cooker for the Turkey, and it turned out pretty darn good.

Last night, we were having tacos, so I made rice as one of the sides and seasoned it with cilantro. I boiled it in chicken broth rather than water - it kicks the flavor up about 20 notches.

It takes a little practice to get the hang of really good, translated=unsticky, rice….but if you don’t have the patience or inclination for that - the boil in the bag varieties aren’t too bad! Add a little seasonings, maybe a little butter, and you’re in business. Gotta admit, the traditional’s better - but sometimes you gotta not do what you gotta not do.

Joi

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