How to Eat More Vegetables: Tip #10

How to Eat More Vegetables:
We all know we should eat more vegetables. But how, how do we do that, really? What real-life tips and ideas work? How can we build our lives around the healthiest of all foods, vegetables? Every Saturday, the 'veggie evangelist' shares practical tips and ideas from her own experience, her readers and other bloggers.

And now for this week's tip:

How to Eat More Vegetables

TIP #10
Take a chemistry lesson. If someone doesn't like a particular vegetable, it's possible that he or she just might be sensitive to chemicals that make someone appear to be a 'picky eater' -- and some times, the chemical aversion can be overcome by cooking the vegetable in a certain way.

For example, we all know people who hate Brussels sprouts. But the dislike is likely all about a sensitivity to bitterness caused by chemicals called glucosinolates. To counter this, the trick is to break up the center of the sprouts by cutting them in half and then, to leach out the chemicals, to cook them in a lot of well-salted water. Forget steaming, forget roasting, the chemicals must be drawn out of the core. A great source of chemistry lessons like this is On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee who also writes a blog called Curious Cook.

TIP #11
Coming next week!

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ALL THE TIPS SO FAR How to Eat More Vegetables

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Many Thanks

Today's photograph is courtesy of Phillip Torrone (pmtorrone) on Flickr.

Eat more vegetables! A Veggie Venture is the home of 'veggie evangelist' Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the famous Alphabet of Vegetables.

© Copyright Kitchen Parade 2011

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Hi, Alanna,
    Thanks for the suggestion to read "On Food and Cooking." It looks intriguing. I just put it on hold at my local library. Can't wait to read it.
    Susan K from Thunder Bay


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna