Farmers Markets & Fresh Veggies.

Going to a farmer’s market is one of my favorite plans since I moved from the UK to the USA! Especially in summer, you might find fresh veggies, flowers or fruits. This is a great initiative to support local farmers in your region.

The last time that I went to Durham Farmer’s Market I found these incredible and amazing mushrooms, perfect for cooking a Cauliflower Risotto or an Aubergine Lasagna (Upcoming Recipes).

Today I will share with you a small list of top veggies for a plant-based diet and some tips to consider for your next shopping. Also, you will find a new recipe: beetroot hummus, a delicious snack for this summer.

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TOP 5 VEGGIES FOR A PLANT-BASED DIET: 

Avocado: It’s one of the best fruits to include in your daily diet; half avocado per day can help you to lower your blood pressure. It’s perfect for smoothies and salads.

Beetroot: This veggie is very rich in vitamin C, magnesium and iron, but recently I read that their regular consumption can help you to prevent Alzheimer.

Cauliflower: It has vitamin K, and decrease the risk of heart disease. Also, it’s popular for replacement of pasta, potatoes, and rice.

Eggplant: Also known as aubergines, this veggie can help you to reduce cholesterol in less than a month. It’s great for cooking a curry or veggie lasagna.

Red Onion: Contain a higher amount of antioxidants compounds than white or yellow onions. It’s very tasty for cooking ceviches or salads.

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BEETROOT HUMMUS:

You will need 3 beetroots peeled, cooked and diced, 1 can of chickpeas cooked, 2 tablespoons of olive oil, 2 lime juice, 1 tablespoon of paprika, 1 tablespoon of cumin, 1 avocado and a pinch of cayenne and black pepper.

Blend the ingredients until smooth, serve in a bowl add a few spinach leaves on top. Enjoy this snack with sesame crackers or celery sticks, please share your comments and follow me on The PocketBook.blog

 

 

 

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