Recommended use: Include vegetables or mushrooms in most of your meals and make them the center of at least one of your daily meals.
Vegetables and mushrooms are full of important vitamins and minerals. In nature, they were the standard fallback option when nothing else was available. To get maximum nutritional value, vary between:
- Leafy vegetables (like spinach, lettuce and chard)
- Root vegetables (like carrots, celeriac and beets)
- Marrow vegetables (like pumpkin, cucumber and zucchini)
- Cruciferous vegetables (like broccoli, Brussels sprouts and cauliflower)
- Mushrooms (like portobello, shiitake and button mushrooms)
- Green beans, snow peas and garden peas (these are technically legumes but enough like a vegetable to be included here)
An easy habit to adopt is to have a big salad for lunch every day. And to always use onion and garlic when cooking. It’s healthy and tastes great.