Cabbage(comprising several cultivars of Brassicaoleracea) is a leafy green, red (purple), or white (pale green) biennialplant grown as an annual vegetable crop for its dense-leaved heads. It is closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage. Cabbage can be eaten raw, steamed, or pickled, as in sauerkraut or kimchi. It is low in calories and rich in nutrients, especially Vitamins K and C. For details about cabbage nutrition, click here: cabbage facts
PREP: 10 min. COOK: 10-12 min. NON-STICK SKILLET SERVES: 4
2 cups GREEN CABBAGE, thinly sliced 1 Tbsp OLIVE OIL 1 Tbsp APPLE CIDER VINEGAR SALT and PEPPER to taste 1 tsp WORCESTERSHIRE SAUCE (optional) THYME, fresh or dried (optional)
1. Heat 1 Tbsp OLIVE OIL
2. Add 2 cups thinly sliced GREEN CABBAGE and stir lightly
3. Lower heat and saute to desired consistency
4. Add 1 Tbsp APPLE CIDER VINEGAR, SALT and PEPPER to taste, 1 tsp WORCESTERSHIRE SAUCE, and fresh or dried THYME to taste
5. Stir gently, cover, remove from heat, and let set for 5 minutes or longer.
Cauliflower reduces cancer risk; fights inflammation; decreases risk for heart disease and brain disorders; provides high levels of vitamins C, K, and other vitamins and minerals; improves digestion and detoxification; aids in weight loss; helps balance hormones; and preserves eye health. Cauliflower can be washed and eaten raw with your favorite dip. The very best method for cooking cauliflower seems to be to gently sauté it on the stove top, with a bit of water, broth, lemon juice or a healthy source of fat, which can make its nutrients more absorbable.
PREP: 10 min. COOK: 20 min. NON-STICK SKILLET SERVES: 4
1/2 medium CAULIFLOWER, cut into florets 2 Tbsps OLIVE OIL 1 LEMON for ZEST and JUICE 1/4 c FRESH PARSLEY, chopped 1 Tbsp CAPERS1 JALAPEÑO, sliced thin SALT and PEPPER to taste
1. Place CAULIFLOWER FLORETS into preheated non-stick skillet; drizzle with 2 Tbsps OLIVE OIL (optional); stir occasionally until they are golden and crispy, about 20 minutes
2. With a vegetable peeler, peel 3 strips of LEMON ZEST from the LEMON
3. Transfer the roasted cauliflower to a serving bowl and top it with the PARSLEY, CAPERS, JALAPEÑO, and LEMON ZEST
4. Add LEMON JUICE, SALT and PEPPER; toss until coated
Cabbage(español: col, repollo) (comprising several cultivars of Brassicaoleracea) is a leafy green, red (purple), or white (pale green) biennialplant grown as an annual vegetable crop for its dense-leaved heads. It is closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage. Cabbage can be eaten raw, steamed, or pickled, as in sauerkraut or kimchi. It is low in calories and rich in nutrients, especially Vitamins K and C.
Nutrition Facts: 100 g (3.5 oz) OF CABBAGE CONTAINS
calcium 4% DV calories 25 carbohydrates 5.8 g fiber 2.2 g folate 43 µg (11% DV) iron 4% DV manganese 8% DV protein 1.28 g vitamin B6 0.124 mg (10% DV) vitamin C 36.6 mg (44% DV) vitamin K 76 µg (72% DV)
An apple is a sweet, edible fruit produced by an apple tree (Malus domestica). Apple trees, which originated in Central Asia, are cultivated worldwide. Its wild ancestor, Malus sieversii, is still found today. There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Trees and fruit are prone to a number of fungal, bacterial and pest problems, which can be controlled by organic and non-organic means. In 2010, the fruit’s genome was sequenced as part of research on disease control and selective breeding in apple production. Apples are rich in simple sugars, such as fructose, sucrose, and glucose. Despite their high carb and sugar contents, their glycemic index (GI) is low, ranging 29–44.