Freaky Food: Diversifying Your Diet with Unusual Vegetables

Happy Monday everyone! I hope you are all staying well throughout this holiday season!

I’m always looking for new and creative ways to help you diversify your diet in order to make eating healthfully a delicious and fun endeavor.

In today’s Motivational Monday I’m going to share with you two new vegetables that may or may not be familiar to you.

First we have the Romanesco, that gorgeous pixelated cruciferous vegetable that’s a cross between broccoli and cauliflower and is as nutritious as it is beautiful. You will learn has this vibrant plant can help you fight cancer and boost immune function.

romanesco and horn melon
The other is the Horned Melon, part of the traveling vine family which includes cucumber. I will share with you how to use this unusual vegetable in your diet and it’s numerous nutritional benefits.

As always, I’d love to hear from you! Have you ever tried either of these vegetables and if so, what do you think? Do you have a favorite preparation for either? I would love to hear in the comments below.

Thank you all for tuning in… as always, it is a great pleasure for me to help you get your week started on a healthy note.

Stay happy and well!
xo
B

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9 comments on “Freaky Food: Diversifying Your Diet with Unusual Vegetables

  1. Iraida Mendez

    Great video. Your mother has not seen it yet, but knowing her, she will not only cook them, she will use them as decorations!
    Can’t wait for some recipes to try them. Love cauliflower and broccoli so… I’ll probably like this Romanesco vegetable as well. I must admit, never saw it before.

    Dad

    Reply
  2. M.Siddique

    Hi Barbara Mendez
    Nice introduction to new vegetable items which we have not tried and tasted ie
    Romanesco and Horned melon,going to check for it and try it.

    Thanks and Best Regards,
    M.Siddique

    Reply
  3. Ximena

    Barbara, I love your blog! I have a question: Do vegetables loose some/ most of their nutrients if you cook them in stck and blend them? My 10 year old son will not eat many vegetables, including broccoli or cauliflower (so I assume he will not like romanesco). So I prepare soups where I add plenty of vetables that he will not generally eat, and when everything is soft I blend it to a heavy cream consistency (without needing to add any diary or similar). He loves it, but I am always wondering if by cooking the vegatbles in the broth until they are soft he is missing out on most of the nutritional value, and if by blending everything he is missing out on the benefits of the fiber.

    Reply
    1. Barbara Mendez R.Ph. M.S. Post author

      Hi Ximena! How great that you are introducing your son to veggies and soups are an excellent way. Unfortunately, the more you cook veggies the more they lose their nutrient content but here is what you can do: since you are pureeing them anyway, cook them until they are chunky and not quite so soft. Then puree them. The crispier they are before pureeing the more nutrition they will have. Also, spice it up with herbs and things that can somewhat mask the flavor. I would also suggest at some point to include your son in the preparation process… if he can get visually familiar with vegetables he is more likely to want to eat them moving forward. If he can’t recognize them, then he will be resistant to having them. I hope this helps!! B

      Reply

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