The Season for Cooked Veggies
Posted on 31. Oct, 2009 by Margaret in Nutrition
As the days get cooler, it’s time to nourish your body with warm, cooked veggies. It’s the season of kale, squash and holiday spices. So give the raw, light salads a break and go for something warm and hearty instead. I love cold salads, but this week I decided to make a cooked kale salad with warm cranberries and walnuts. It was so delicious and satisfying, and I didn’t have the slightest bloating, gas or stomachache that raw veggies often cause.
According to Ayurveda, eating raw produce in the cooler months can strain your digestive system. Raw fruits and vegetables actually cause your agni, or digestive fire, to work harder to break down food so that your body can assimilate the nutrients. A study in the Journal of Food Science showed that some vegetables including carrots and green beans actually have higher levels of antioxidants after they’ve been cooked. So enjoy those dark, leafy greens during this cold weather.
Mary
Nov 4th, 2009
Kale with cranberries? Back on the SWBM so I’ll definitely be trying that.