Better Tasting Fruits and Veggies
Sarah-Jane Bedwell, SELF magazine
Sometimes, even the healthiest of us struggle to eat enough produce--especially the sharper-flavored ones, like kale or mustard greens. (It's also hard to get your husband to heart produce, but that's a whole separate story.) Make some delicious side dishes tonight by trying out these tips and tricks to made your produce taste better.
See more: Foods That Fight Belly Bloat
Avocado: Ok, so avocado is technically a fruit, but I just learned this trick recently, which has helped me make the best guac ever, so I had to share it with you! Simply buy avocados when they are perfectly ripe (bumpy, dark skin and gives slightly to the touch) and then store them in the refrigerator until you are ready to use them. Placing avocados in the fridge stops the ripening process, so you can buy a perfectly ripe avocado at the beginning of the week and it will still be fantastic (and not brown inside) by the end of the week. Plus, I think it makes them taste extra rich and creamy!
See more: Yoga Moves for Flat Abs
Kale: If your last experience eating kale left you thinking it tasted more like cardboard than lettuce, try massaging it before you eat it next time. As strange as it may sound, rubbing the kale leaves between your fingers actual transforms kale's flavor and texture, taking it from tough and bitter to silky and pleasantly flavored because the motion helps to break down the cellulose structure which keeps it tough. After a quick rub-down, you'll be enjoying every bite of your kale salad or saute.
Broccoli: For hearty vegetables, like broccoli, chopping them to a uniform size is very important if you want them to cook evenly. If some pieces of broccoli are larger than others, some of your broccoli won't cook all the way, leaving it crunchy, while other florets will overcook, leaving them mushy. Ensure that each bite tastes great by chopping all the florets evenly and then cooking in as little water as possible to keep the nutrients in and the mushiness out.
See more: 20 Superfoods for Weight Loss
Potatoes: If you are less than satisfied with the lack of crispiness oven-baked fries often seem to have, try this trick. After cutting your potatoes into fry-size pieces, run some cold water over then and then pat them dry with a clean dish towel. This removes excess starch and moisture, which are not your friend when you are trying to make the crispiest, healthiest fries ever.
Tomatoes: In contrast to avocados, you do NOT want to store tomatoes in the fridge. Keep them out of the fridge and on your kitchen counter for juicy, crisp tomatoes you love. Putting them in the fridge yields a gritty, flavorless tomato that will disappoint. To bring out the perfect tomato flavor even more, add a sprinkle of sea salt or a drizzle of balsamic vinegar and honey to accentuate the tomato's perfect balance of sweet and acidic flavors.
More from SELF:
6 Moves for a Great Butt
5 Simple Steps to Cellulite-Free Skin
3 CrossFit Total-Body Workouts
6 Secrets to Firing Up Your Metabolism
