for breast cancer survivors, How to Enjoy Eight-Plus Servings of Vegetables and Fruits Every Day, part 3

How to Enjoy Eight-Plus Servings of Vegetables and Fruits Every Day, part 3

Here are some helpful tips:

11. Serve vegetable curries (broccoli, cauliflower, green beans, carrots, yams, and
Brussels sprouts are great in curry).

12. Serve fresh (or frozen) berries with plain low-fat yogurt for a snack or dessert.

13. Grate the peel and pith from a fresh organic lemon or orange, and add the zest
to oatmeal, muesli, cereal, whole-grain muffins, waffles, salads, or tea.

14. Keep a bag of baby carrots, celery sticks, red pepper slices, and snap peas on
hand for snacking. Serve with hummus, salsa, or bean dip.

15. Expand the variety of vegetables in your salads beyond tomatoes and
cucumber! Start with a variety of leafy greens. Banish iceberg lettuce, which is
nutritionally “bankrupt,” and choose romaine, red-leaf lettuce, mesclun, raw
spinach, beet greens, and other dark, leafy greens. Top with ample chopped,
diced, or grated vegetables. Add lots of different colors of vegetables for visual
appeal! Try these vegetables in your next salad:
avocados
artichokes
beets
broccoli
broccoli sprouts
cabbage, red or green
carrots
cauliflower
celery
chayote
chickpeas
chives
daikon sprouts
eggplant, grilled
fava beans
fennel
garlic cloves, roasted
green beans
jicama
onion, red or white
parsley
peas
peppers, red or yellow
radishes
scallions
sugar snap peas
sunflower sprouts
watercress
yams, grated raw
zucchini