By Juvy S. Iliwiliw
Fruits are nature's colorful creation. Their varied shapes, sizes, aromas, colors, textures, and flavors add to the attractiveness and appeal of food.
Like
fruits,
vegetables also provide color and variety to meals. They contain significant sources of
essential nutrients-vitamins, minerals, fiber, and phytochemicals necessary for preventing diseases, prolonging life, and promoting health.
Fruits and vegetables are not only cancer fighters; they also provide
healthful benefits against
cardiovascular diseases, diabetes, stroke, obesity, diverticulosis, micronutrient deficiences, cataracts and
birth defects.
Many people, however, regard fruits as accessory food items which one can life without. Vegetables, on the other hand, are considered as side dishes and not a major focus of meals.
Take advantage of the healthy benefits of fruits and vegetables. Take the fruit and vegetable challenge.
BUTTERED VEGETABLES
You will need:
1 large carrot,
diced
1/4 kilo
Baguio beans, 1 inch cut
1 large
singkamas, diced
1 can whole kernel corn
1/3 bar butter
Salt to taste
Here's how:
1. Blanch carrot, Baguio beans, and
siingkamas. Drain.
2. Cobine corn with the blanched vegetables are still hot.
3. Add salt to taste.
PECHAY SALAD
You will need:
1 small bundle fresh
pechay leaves, sliced thinly
2 medium tomatoes, diced
1 small onion, chopped
2 tablespoons
calamansi juice
Salt to taste
Here's how:
1. Toss all ingredients gently.
2. Serve immediately.
Image via Wikipedia
