December vegetables

Winter has come! Raclette, cheese fondue, tartlets, foie gras are at the top of the gondola in supermarkets. But what about the veggies in all this for December? What vegetables will you cook on your plates this month. A quick look at vegetables to prioritize them in your recipes and their virtues as well as some recipe ideas this month.

Greens of the month and its virtues:

  • garlic: Garlic is a general stimulant and is a natural antibiotic that fights infections. Consuming garlic regularly detoxifies the body and purifies the pathways of the heart, respiratory system and cardiovascular system. Garlic also has powerful anti-cancer and anti-inflammatory properties. It is an antacid spice, especially when eaten raw. It is recommended to take one tablet a day, preferably ground and raw, to take advantage of its health benefits.
  • beetroot:Cooked or raw, in soup or in salads, beetroot is a plant that revitalizes and invigorates the body. Antioxidant, detoxifying and de-acidifying, offering anti-cancer properties. The minerals, vitamins, and fiber from beets are often used in detox juices to revitalize the human body while preventing cells from aging. You can find different types of beets, red being the most common but it can also be yellow.
  • green cabbage: Very low in calories, only 25 calories per 100 grams, rich in calcium (three times that of cow’s milk), fiber, magnesium and vitamin K. More nutritious when eaten raw. This versatile plant is healing for the gut. Stimulates digestion and regulates transit. Cabbage has the effect of stimulating beneficial bacteria in the intestine. To choose the right cabbage, it must be very heavy and dense. Its leaves must be colored and pure. It will keep for a week in the refrigerator in the vegetable drawer. Consume regularly in soup or salad.
  • Spinach: Spinach in the diet of our dear sailor Popeye is famous for its iron content. So myth or reality? Cooked or in a salad, it is ideal for the anemic, the tired or the elderly as it protects the heart and pancreas. In addition to providing calcium and iron, spinach contains magnesium, zinc, manganese, and phosphorus as well as vitamins A, K, C, E, B6, B9, and B12. Young shoots are often used for salads. The large leaves are used more in cooking with garlic or some spices.

Recipe ideas:

Beetroot juice:

  • Mix beetroot juice with carrots, celery, lemon and cucumber during your dinner appetizers.

Baby spinach chicken rolls:

  • put a rolled cake on a plate,
  • For the most greedy, you can spread a spoonful of mayonnaise on the pie before arranging the vegetables.
  • Arrange the baby spinach sprouts, tomato chunks, mushroom chunks, 1/2 sliced ​​avocado, diced cucumber…
  • Chicken breasts are cooked in a skillet with onions or shallots.
  • Season with spices (curry, pepper, salt, paprika…) and lemon juice
  • Roll the roll and enjoy!

Personal Biography : ” Top 200 healthy foods » Jean Marie Delecroix

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