Originally published August 4 2005
Bright colored veggies give you vitamins and antioxidants you need
by Mike Adams, the Health Ranger, NaturalNews Editor
Rich, brightly-colored vegetables are full of important vitamins and antioxidants, and to help you get more of these healthy veggies into your diet, the Times Leader offers recipes for parsley glazed carrots, wax bean salad, lemon broccoli and red beet salad.
Red beets, yellow wax beans, green broccoli and orange carrots would do nicely and, because I wanted the true veggie flavors to shine through, there would be no heavy sauces, just the simplest of adornments -- onion, green pepper, parsley, butter, lemon, honey and vinegar.
Actually, I would have been happy to eat all four vegetables completely plain, but for the sake of this article, as well as the newsroom's collective taste buds, I figured I might as well tinker a little.
The red beets took the longest to cook, so I began with them.
I cut the greens off, leaving about an inch of stem on top so the beets wouldn't "bleed" too much into the water, and boiled them until they were soft enough for me to insert one of my handy Ginsu knives.
(That's a little trick an elderly neighbor named Edith long ago taught my mother, who in turn taught me.)
Then I diced the beets, added a chopped onion, sprinkled the mix liberally with red wine vinegar, and put the salad into the refrigerator to chill.
On to the yellow beans, which I trimmed, snapped into thirds and steamed for three or four minutes.
With the addition of half an onion and half a green pepper, plus a dash of vinegar, the bean salad also was ready to chill.
For the carrot dish, I cut a bunch of them into circles, cooked them in a scant amount of water until they were soft and added a bit of butter, a handful of chopped parsley and a spoonful of honey.
Actually, broccoli -- cut into florets, steamed and splashed with lemon juice -- is a little easier.
"She said 'onions,' she said 'butter,' I'm there," said taste-tester Michele, who relished all four dishes -- but especially the red beet salad.
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