Why you should eat the weird vegetables.
Vegetables. We love them or we hate them, amirite?
Many of us associate “eating our vegetables” with sitting down at the dinner table as a child and being told that we couldn’t leave until we finished every last bite of our (sad) boiled broccoli.
Its no wonder why only 10% of Americans consume the recommended 2.5–3 cups of vegetables per day — we grew up with the idea that eating vegetables is downright torturous.
I’m no exception to the rule. My mom loves to share how as a kid I loved Mac & Cheese and “Girl” (Grilled) Cheese sandwiches. I also used to eat butter right off the block from the refrigerator…
… Let’s just say my interest in nutrition developed later in life.
I can still remember the plastic Tupperware vegetable steamer where my mom used to steam frozen veggies from the bag (shown below). Clearly, I too, still have nightmares of those bland bagged veggies of yesteryear.
We hold a stigma that veggies are bland, tasteless, unappealing. That the standard broccoli, peas, carrots, and cauliflower (or some combination of them) are the only options.
In addition, the resistance that we developed as children followed us into adulthood. We’re not “used to” including veggies in our meals, and so we just simply don’t eat them. I’ve spoken to so many clients, friends, and family members who cannot remember the last vegetable that they ate.
WHAT?!
I could go on a rant as to why vegetables, as our most nutrient-dense food source, should be included in every meal… but i’ve already ranted on that in one of my earlier posts :-).
Enter: The “weird” vegetables.
These are the ones outside of our traditional spread of carrots and broccoli florets. The vegetables who don’t get enough credit or popularity unless they’ve got T-shirts made about them (ahem, I’m lookin’ at you Kale).
These “vegetables-less-eaten” not only hold amazing health and nutritional benefits, but they also have unique flavors, textures, and applications that just might spark your interest and keep you coming back for more. And I am always one to find new ways to inspire you to eat more of the good stuff.
While it can be intimidating to try new veggies, for uncertainty of how to cook them, eat them, or just plain fear of the unknown — I promise that there are lovely new vegetables, riiight on the other side of your frozen cauliflower safety net.
To get you started, here are four of my favorites.
1. Not-Your-Regular Root Veggies
Root veggies, like potatoes and sweet potatoes, are classic. But did you know there are many other varieties of roots, like celery root and rutabaga, that can be cooked in a similar format? Yep — roasted, mashed, “fries”. Next time, try a new root and experiment with the different, unique flavors.
2. Microgreens
Microgreens don’t get enough hype. Basically, these little baby plants contain the same amount of nutrients as their fully-grown counterparts. For example, the broccoli sprout (shown below), is well known for containing extremely high levels of sulforaphane — this same compound is found in standard broccoli, but you’d have to eat a much larger amount to get the same bang for your buck.
Microgreens can be found in many different varieties — my favorite include broccoli sprouts, mustard greens, and baby arugula. (If you’re a NYC local, check out the Union Square Greens Market — one of my favorite spots for fresh microgreens.)
To use them, toss them into a salad, atop a sandwich, as a “garnish” on your favorite meal. Or, simply snack on them right out of the bag (my personal fav)!
3. Beets & Beet Greens
While beets aren’t necessarily a “weird” vegetable, I find that many people are intimidated by them for a variety of reasons — the color, the flavor, or the lack of know-how to cook them. I used to “hate” beets, until I realized that I actually never really tried them (go figure…)! One of my favorite, less intimidating, ways to cook beets is by making a Borscht (beet soup). Check out one of my favorite recipes for this here.
4. Fennel
Fennel is another vegetable that I didn’t try until well into my 20’s. Fennel has amazing health benefits and is a star in supporting digestive health, as its been touted to reduce gas and bloating, and support normal elimination (bye bye, constipation). For a simple application, try slicing the bulb and adding it to a salad. The unique flavor pairs well with fruit, like apple or grapefruit. I also personally enjoy roasted or braised fennel served alongside a roasted chicken thigh or baked fish dish.
In the end…
Whatever makes veggies more appealing to you, have at it. Whether its trying a new weird veggie, trying a new cooking method, or new ways to season them, get outside of your comfort zone and explore a little.
Vegetables don’t have to be boring. I promise that finding new, tasty veggies to eat will be much more fun than the consequences of not having enough of them!
Leave me a note and let me know your favorite “weird” vegetables or hacks to incorporate more veggies into your diet!
