Onions give the most amazing flavour to food. Throwing them in the pan alongside garlic and/or ginger before you add any other food can start off that lovely fragrant flavour.You can also enjoy these raw in your salads. I often prefer red onions when enjoying them raw or using spring onions and these can be milder and less overpowering.
Tomatoes work as such a great base for many dishes that I make. You can buy them tinned, chopped or pureed. I use them to make fresh pasta sauce, baked with fish or chicken and simply sliced into salads. They are high in antioxidants and rich in lycopene making them an awesome addition to your diet.
Nowadays our supermarkets are full of so many different types of mushrooms, with the most common ones being oyster and chestnut mushrooms. These are perfect for adding to stir-fries, mushroom soup or in casseroles.
Portobello mushrooms, on the other hand, are amazing stuffed and baked in the oven. Even just adding some tomato puree with a few herbs, topped with some goat’s cheese can be a simple, fast meal. They also taste great soaked, marinated and baked.
Finally, I can’t forget about shitake mushrooms with their medicinal properties. I love these thrown into miso soup or chopped into my stir-fry with sesame oil, rice noodles and toasted cashew nuts. Delicious.
If you’re looking for a healthy alternative to white potatoes then sweet potatoes are just what you need.
Unlike white potatoes which have a high glyceamic load, sweet potatoes are nutrient-rich and slower releasing. making them gentler on your blood sugar levels. Instead of saying goodbye to chips why not make some sweet potato ones instead?
You can enjoy sweet poatatoes baked, roasted or spiralised and enjoyed raw.
Their sweet flavour also means they work well not just in savoury dishes but also in desserts like sweet potato brownies.
What is it they say…. If a cauliflower can be a pizza, you lovely can be anything you want to be! 🙂
Yes, cauliflower can be a bland tasting vegetable, but it is crazy versatile. Hello cauliflower rice!
So, don’t be put off, you just need to add a sprinkling of herbs and spice to give it some jazz.
Packed with beta-carotene, carrots are a fantastic addition to the diet. I love them juiced with apple, ginger and lemon first thing in the morning.
Carrots, like the other root vegetables, work well baked in the oven with honey and fresh herbs and also taste delicious grated into salads.
The other thing I love about carrots is you can add them your desserts. I love them baked with oatmeal or in muffins or cake. Is there anything better than raw carrot cake! They give that sweet flavour without being overpowering.
Butternut squash are one of my favourite root vegetables. The only downside is how tricky and hard work it is to chop them! They are so hard you may need a cleaver knife to make use of them.
However, once they are chopped they make an amazing base for soup, and work well roasted in the oven.
You can also spiralise them to create raw spaghetti as a healthy alternative to wheat pasta.
I love adding fresh sweet peppers to my salads, roasting them with olive oil and garlic or stuffing and baking them with onion, brown rice and goats cheese.
Yellow, orange, and red peppers tend to be sweeter than the green peppers. They are a great way to add flavour and colour to your meals. They can jazz up that salad or stir-fry, making them look colourful and delicious.
Beetroot is one of my favourite vegetables to juice because it’s so supportive of the liver. It produces this lovely rich beautiful coloured juice. When juicing this vegetable, just make sure you use the raw form of beetroot and not the pickled version!
Beetroot also tastes delicious roasted in a little oil alongside sweet potatoes, parsnips and carrots.
Fancy some pink spaghetti? Grab that spiraliser and large beetroot. Before you know it, you will have a large plate of tasty pink spaghetti. Mixed with fresh raw vegetables, it’s a great alternative to pasta.