Use vegetables to brighten up your meals. You can choose from a wide variety of colour, flavour and texture, from the delicate asparagus to the humble zucchini.
You get the best of nature’s source of vitamins, minerals, fibre and other health building nutrients when you eat fresh (organic if you can afford it), vegetables.
Take care to cook vegetables quickly (steaming is good), and keep some firmness. This will ensure you retain nutrients, keep the flavour, colour and shape.
There are many vegetables which don’t need cooking, such as carrots, English spinach, celery and cabbage, and having a good mix of both raw and cooked vegetables ensures you get the best nutrition.
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