Eat Your Vegetables!

Hosted by Susan Feliciano
Group active since Thu, Jan 13, 2011

We all know how important it is to eat our vegetables. But how often do we make a delicious main dish, only to think: What can I serve with this? I often see references to "Serve with a lightly steamed vegetable..." but sometimes I'm out of ideas for a tasty vegetable to go with my meal. So use this group to share some of your tastiest vegetable recipes. New, old, tried and true - whatever! I look forward to seeing your good veggie suggestions. Please limit posts to recipes containing vegetables and fruits.



By Susan Feliciano
Oct 25, 2014
I've probably run a column on Pumpkin before, but thought it was worth repeating with the season upon us. So please post some of your favorite pumpkin recipes here, and we can all share in tasty ways to eat this vegetable.

Carrots (and sweet potatoes, squash, and pumpkin)
Susan's Perfect Pumpkin Pie
Pumpkin Chess Pie
Savory Pumpkin Soup

This is an interesting medical find..what do you think?

Zucchini - How to grate or shred?

By Susan Feliciano
Sep 1, 2014
I saw this question posted by June Snelling, and thought I would post it on the Vegetables group.
"I have a few recipes for zucchini bread and they call for grating. I did this but had a huge mess, not to mention a lot of liquid running all over. I also tried shredding which worked much better. I baked two loaves, one grated and one shredded and they are mostly the same except the grated one is really moist and the shredded one, although moist is lighter - not quite as dense. Is there any reason to choose one over the other?"

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BANANAS! Fruit of the week

By Susan Feliciano
Sep 1, 2014
~ Getting back to Just a Pinch after a whirlwind month of orienting on a new job. I still have 6 weeks left in orientation, but I have a holiday today and thought I'd check in and post a fruit discussion.
~ I may have used bananas before, but I ran across this great photo on the Fruits and Veggies, More Matters website so I thought I'd share it.
Be sure to add your BANANA recipes to this post. Especially those that use overripe bananas but are NOT banana bread! Sometimes I get too much of a good thing.


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Friday's Fruit: GRAPES

By Susan Feliciano
Aug 8, 2014
Grapes have a long and abundant history. While they’ve grown wild since creation, evidence suggests they were cultivated in Asia as early as 5000 BC. Grapes also played a role in numerous biblical accounts, being referred to by Jesus as the “fruit of the vine.”
There are more than 50 different varieties of grapes that are for regular consumption. Each kind of grape is slightly different in terms of the kinds of nutrients it can contain, yet what the research increasingly indicates is that every kind of grape may promote greater health and longer living among people who consume them regularly.
Grapes themselves are made up of between 70 and 80 percent water and between 20 and 30 percent sugars, such as glucose and fructose. However, there are a number of additional nutrients in most grapes, including gallic acid, glucosides, phosphoric acid, manganese, iron, and a number of vitamins, calcium, and folic acid. The nutrients and enzymes contained within grapes indicate that they are a rich source for a variety of healthy elements needed by the body.

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Featured Vegetable: CORN

By Susan Feliciano
Aug 4, 2014
Many of us are in the middle of sweet corn harvest, or will be soon. And everyone has favorite recipes for this truly American grain.
Corn is considered a starchy vegetable when "in the milk", in other words, before it is fully mature and the sugars have not changed to starch. Once the kernels have fully ripened it is known as feed corn is is very high in starch. Corn tastes best when the sugar-to-starch ratio is heavy on the sugar.
So lets share favorite recipes for fresh corn, or tips for freezing/canning a bumper crop.

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Featured Vegetable: TOMATOES

By Susan Feliciano
Aug 1, 2014
This week, let's share tomato recipes.
Do you can or preserve your home grown tomatoes? Let us know your tricks.
Do you love growing tomatoes? Share your gardening expertise.
Love heirloom tomatoes? Share varieties and sources for acquiring.
Just love to eat tomatoes? Share those recipes! Sauces, salads, plain or fancy, let's eat some tomatoes!
(photo from

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If You Love Beans But Hate The Discomfort

By Toni T
Jul 25, 2014


11 Secrets to Stop You Farting Like an Ogre and Alleviate Bloating from Beans

It’s embarrassing, painful and simply uncomfortable! But after learning and implementing these 11 secrets, beans will deserve your LOVE again!

Beans just have this famous reputation of making us fart like ogres! But wait, don’t give up hope yet! Here are 11 secrets to stop your bean-discomforts.

Use Dried, Organic Beans. Dried beans are not only inexpensive but absolutely healthy. I don’t know about you, but I take all the help I can get if it comes to feeding my two growing boys healthfully while staying on a budget.

1.Use natural dried beans because they contain no sodium or preservative and are BPA free. The thin liner in canned foods contain a chemical called bisphenol A (BPA). BPA is a component for making several polymers and polymer additives. Who wants to expose their children to chemical that mimics estrogen? I know you don't! Take back control and know what’s in YOUR food!
2.Plan ahead! Plan your bean dishes couple of days ahead to give it time to soak/sprout and for preparation.
3.Soak/Sprout Beans! The sprouting neutralizes enzyme inhibitors and removes phytates. Enzyme inhibitors are exactly what they sound like, they inhibit enzymes from doing their job of proper carbohydrate, protein, sugar and fat digestion. Soak overnight in spring water or let them sit for couple of days for sprouted beans. Change water often!
4.Beans contain vital minerals like calcium, magnesium, iron, copper and zinc. Soak your legumes overnight in very warm water to reduce their phytic acid content because it increases your absorption of minerals in those legumes by 50-100%!
5.Some people add acid to the soaking water to reduce phytic acid. Most people will find that acid, like lemon juice, in the soaking water will sacrifice bean’s flavor and as well texture. In the book “Rebuild from Depression: A Nutrient Guide, Including Depression in Pregnancy and Postpartum”, Amanda Rose, Ph.D describes her favorite routine of soaking and preparing beans. Check out her Rebuild from Depression - Soaking Beans Website.
6.Soak beans in 140 º Fahrenheit spring water. Using warm water proved to remove phytates more successfully than cold water. Maintaining the water temperature could be achieved by soaking the beans in a slow cooker on a “warm” setting.
7.Cook beans slow and long. Cooking beans for an extended amount of time gives phytates enough time to break down more and also give the carbs and fibers a chance to become easily digestible
8.Onions and Garlic contain plenty of enzyme inhibitors on their own; removing these aromatics form your bean dish will help you digest Chili or any dish more successfully.
9.Eat only vegetables with your bean dish. Having rice, pasta, or meat with beans will aggravate your digestive system even more. Beans are high in carbohydrates – combining them with more carbs or even meat will slow down digestion and create gas, bloating and discomfort. Beautiful bean dishes are bean dip with raw vegetables, Vegetarian Chili or Bean and Vegetable soup.
10.Season your bean dish with fennel or bay leave in aiding you with digestion. According to "The New Encyclopedia of Vitamins, Minerals, Supplements and Herbs," fennel seeds are an old folk remedy used to reduce indigestion, intestinal pain and infantile colic, which can be caused by painful bloating. In India, fennel seeds have been eaten raw for countless generations and are said to improve eyesight, clear cloudy eyes, correct flatulence and bloating.
11.Enjoy a nice warm herbal tea after your bean dish. Typically, fennel seeds are made into a tea and sweetened by honey. Peppermint tea can be very soothing by relieving digestive discomfort brought on by gas and bloating.