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Lonnie E. Shipe, M.A.
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Lonnie E. Shipe, M.A.   My Press Releases

“Until I discovered cooking, I was never really interested in anything.” Julia Child

Published on 12/12/2017
For additional information  Click Here

Keep the stems and tops. The leafy green stems or tops to vegetables such as beets, radishes, turnips, carrots, broccoli and cauliflower usually end up in the compost pile or trash can, but they are actually delicious and nutritious to eat. Do not lose out on the vitamins and minerals in the leaves and stems. Simply cut the raw greens into thin slivers and add them to salads or slice and sauté them for a side dish. You can even add them along with the root vegetables to the soup pot to enhance your favorite stock.

Image result for vegetable stems we eat

 Eat the skin. Vegetable skins, often discarded, are packed with nutrients and fiber. You may keep the skins of the carrots, celery roots and potatoes. To get the most out of a vegetable, do not peel them, just give them a good scrubbing. Wash the produce with a vegetable brush made from coconut fibers. Instead of peeling the skin off cucumbers, she suggests running a fork up and down to tenderize the skin. Keep the skins on winter squash when making soup. When keeping the skins on, it is best to choose organic produce to avoid chemicals that may be present on the skin of conventional produce.

Image result for vegetable skins we eat

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