When cooking, I particularly focus on four things: What is the spice/sauce base? What is the protein source (typically a legume or meat)? Is there adequate fiber? What are the vegetables added (same dish or separate dish) to complete it? Many legumes are a rich source of plant based protein and fiber. Besides fiber, the carbs they have are mainly complex carbs which are better for you than simple carbs or starch. The veggies we generally use are Spinach, Kale, Broccoli, Brussel Sprouts, Cauliflower, Asparagus, Carrots, Green Beans, Daikon and other Radishes, Zucchini, Tomatoes, Onions, and Bell Peppers - also starting to eat Okra and Eggplant. Of these, the vegetables with good protein content are Spinach, Kale, Broccoli, Brussel Sprouts, Cauliflower, and Asparagus. The vegetables with good fiber content are Spinach, Kale, Broccoli, Brussel Sprouts, Cauliflower, Asparagus, Carrots, Green Beans and Okra . A few like Zucchini, Tomatoes and B...
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