Quotes About Vegetables

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self.

Several studies, including research done by Allison Byrum of the American Chemical Society, have shown fruits and vegetables grown without pesticides and herbicides to contain 50 to 60 percent more antioxidants than their sprayed counterparts.

Picture a single imaginary plant, bearing throughout one season all the different vegetables we harvest…we'll call it a vegetannual.

I love root vegetables: carrots, parsnips, and turnips.

I actually love fish and vegetables. I was raised on vegetables! Anything green - spinach, broccoli, brussels sprouts - I crave.

There are numerous terrific books on juicing, complete with recipes. One I like is The Complete Book of Juicing by Dr. Michael Murray, with a foreword by Jay Kordich, aka "The Juiceman." Noni

Sea Vegetables (seaweed)

Broccoli sprouts:

He was succeeded by a gentleman who gazed at the Brussels sprouts and asked if the funny little knobs on the stalks were a form of disease. I told him yes. Eczema.

Better a meal of vegetables where there is love than a fattened calf with hatred.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

I love eating clean. Like for lunch, I'll have a wrap with hummus, avocado, carrots, tomatoes, cucumbers and bell peppers with a little bit of olive oil and pink Himalayan salt.

Breakfast is Special K cereal. If I'm having a big meal, it's lunch instead of dinner. Some kind of wrap, like chicken for protein. For dinner, mainly vegetables. I mix it up if I go out to eat.

I never use organic vegetables. Why would you want to? The idea of taking a courgette grown in a third-world country in an organic field, packed into a polystyrene box, flown across the oceans, washed in chlorinated water, packed into a foam box, driven halfway across the country, wrapped in plastic and stamped 'organic,' what's the point?

'Make your plate look like a Christmas tree, ' I tell people, 'mostly green with splashes of other bright colors.'

I love fresh vegetables and we always include them in our meals. I don't force my kids to eat asparagus, but they do eat peas, broccoli, and carrots.

I refrain from lots of things I love, like cheese and carbs. I eat plenty of greens every day, my favorite being watercress.

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!

onions in a bag. She

For me, making music is about my whole life. The basics, the components, simple things - family, living, just going to the market and getting new fruit and veg. That's what keeps my blood flowing.

My aim is to get people excited about eating more veggies and seeing them as delicious ingredients rather than a chore.

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.

There are scores of studies demonstrating that a diet rich in vegetables and fruits reduces the risk of dying from all the Western diseases; in countries where people eat a pound or more of vegetables and fruits a day, the rate of cancer is half what is in the United States.