Originally published August 4 2005
Summer veggie recipes
by Mike Adams, the Health Ranger, NaturalNews Editor
Summer is the perfect time indulge in fresh vegetables, and the Lexington Herald-Leader offers recipes that use vitamin-packed summer squash, red potatoes, tomatoes, zucchini, corn, okra and cucumbers.
How can you help but be attracted to the stacks of bright green ears of unshucked corn, a palette of rich red tomatoes, yellow squash and dark green cucumbers that are now available.
Sure, you can eat many summer vegetables raw because most of those now in season are tasty on their own.
OK, poor okra might not be an off-the-vine favorite.
Throw them on a salad, or find a low-cal dip and indulge.
Why they're good for you: Red potatoes include specific phytochemicals, including include lycopene and anthocyanins, that are being studied for their health-promoting properties.
In a large serving bowl, mix together mayonnaise, chives, mustard, celery seeds, lemon-pepper seasoning, onion powder and salt until well combined.
Reduce heat to medium-high, and cook until tender but not mushy.
Alternatively, cover and refrigerate a minimum of 3 hours or as long as 2 days.
A good way to cook it: The easiest possible method is to wash it and slice it, then put it in a salad, toss it in a stir-fry or put it on top of a pizza.
Why it's good for you: Contains vitamin A and potassium.
Melt butter in a large skillet over medium heat.
Stir in okra, and season with cumin, ginger, coriander, pepper and salt.
Combine all ingredients and bring to a boil.
Just combine the ingredients and don't cook it.
Why it's good for you: Yellow fruits and vegetables contain varying amounts of antioxidants such as vitamin C as well as carotenoids and bioflavonoids.
Why they're good for you: Green vegetables contain varying amounts of phytochemicals such as lutein and indoles, and can lower risks of some cancers, are good for vision health and encourage strong bones and teeth.
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