This flavorful vegetable is a good source of fiber, folic acid, vitamin C and magnesium. While it may look intimidating to prepare, it’s actually pretty easy. Just snip off the pointy ends of the leaves with kitchen shears, then chop off the top of the artichoke — about three-quarters of an inch. Then, cut off the stem at the base so the artichoke can sit flat. Rinse under water and place in a pan with about two inches of water in the bottom. Allow the water to boil so it steams the artichoke for about 30 minutes or until tender. To eat, simply peel the leaves off one at a time, dip in olive oil and garlic, then scrape the flesh off with your teeth. Tasty, and fun to eat!
Not just “rabbit food”! Radishes can add crunch to a salad or sandwich or flavor to sautéed peppers and onions in fajitas. Radishes are low calorie, low sodium, and fat free, but high in vitamin C. Remove the tops before storing and keep in a plastic bag in the refrigerator for a longer shelf life.
Fresh, local strawberries are juicy and delicious — is there anything better? Strawberries are high in vitamin C as well as folate. The antioxidants found in these berries help to neutralize free radicals that could build up in the body and cause disease. Store strawberries in the refrigerator and wash just before eating.
Herbs are a great way to add flavor without salt or sugar. Plus, they have some nutritional benefits of their own including antioxidants. Add mint as a garnish for color or to fruit salad or water for refreshing flavor.