Clean & Green: Winter Veggin’

For the cheapest and freshest produce try to eat locally (400 miles and less) and seasonally (don’t expect fresh, luscious strawberries in NYC in December.) To help you get started, I have three main pieces of advice:

1. Many vegetables you’ll buy won’t need specific recipes. A great first step in vegetarian cooking is to try to adapt an “everything but the kitchen sink” mentality with your fresh produce. You can make a stew by throwing random vegetables in a pot with a bit of tomato sauce, broth, cinnamon, and cayenne. Toss with pasta or couscous. Make a casserole out of it. GET CREATIVE.

2. The most practical advice I can give for the winter veggie eating is to try every squash you can get your hands on. My whole perspective on cooking changed when I discovered how versatile and delicious squash are. Now I add it in soups or  I’ll enjoy them roasted, baked, steamed, or stir-fried.

3. You can roast ANYTHING. Throw a bunch of root veggies together, lightly coat in olive oil, salt, pepper, and a dash of cinnamon. With very starchy meals, I try to have a salad of some sort (quinoa or lettuce).

  • Squash (Stores for 2-4 weeks, filling, and healthy. You can try butternut, acorn, delicata, spaghetti, kabocha)
  • Sweet, red, or purple potatoes (High in vitamin A & C)
  • Apples (Apples are great in savory dishes)
  • Celery (Surprisingly great in everything)
  • Red onion (Great bite, flavorful, colorful)
  • Carrots (Try white carrots and purple carrots!)
  • Romaine lettuce or spinach for starters
  • Leafy greens (Great for stir fry, side dish, or as a featured item)
  • Broccoli
  • Cauliflower (The hidden gem of the vegetable world. Stews, casseroles, substitute for noodles)
  • Peppers (Green, red, yellow, jalapeno, cubanelle, poblano)
  • Mushrooms (Meaty and wonderful with lentils)
  • Fresh garlic
  • Leeks (Flavorful, versatile, and has a nice bite)

Branch out with kohlrabi, Brussels Sprouts, parsnips, rutabaga, celeriac, turnips and red & golden beets. If you’re not sure what to do with it, roast it.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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