Stop peeling your veggies!

Need to spend less time in the kitchen?

Want to maximize nutrition and flavor?

Stop peeling your veggies! (Well, at least SOME veggies)

Leave these vegetables unscathed:             

Potatoes - 20% of the nutrients (like B vitamins!) are lost when you lose the skin. Even if you plan to mash ‘em, leave the skin on.  Just be sure to give your potatoes a good scrub to get all the dirt off!

Cucumbers - The skin adds an extra crunch for salads and sandwiches + a boatload of antioxidants. If the skin is too tough for your tastes, try shaving off strips with a Y-peeler (give it a zebra cut) -- looks fancy for SUPER BOWL party platters too!

Carrots - Shaving doesn’t change the appearance all that much and most of the antioxidants are concentrated right under the skin, so you end up shaving a lot of ‘em off.

Parsnips - Ditto!

Eggplant - The skin gives added texture to eggplant cutlets + a boatload of antioxidants.

Sweet Potatoes - Vitamin C and potassium are in the skin.

Apples (okay, not a veggie, but you still don’t need to peel it!) Apple skins are also rich in Vitamin C.

PLUS all these veggie skins are chalk full of FIBER, which is ultra important for digestion + satiation.

Eat more, weigh less is the meal plan motto!

How To Peel A Banana Like A Monkey

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Oatmeal Cookie Smoothie from Everyday Happy Herbivore by Lindsay Nixon

Eggplant "Parmesan" on a bed of Quinoa

From The Vegan Cheat Sheet

Arroz Amarillo

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Breakfast Scramble

1 medium onion, peeled and cut into 1/2-inch dice
1 medium red bell pepper, seeded and cut into 1/2-inch dice
1 cup sliced mushrooms
1 large head of cauliflower, cut into florets, or chopped fine, gently rinsed
1 1/2 teaspoons turmeric
2 cloves garlic, peeled and minced
1 to 2 tablespoons, low-sodium soy sauce
1/4 cup nutritional yeast, optional


Directions:

Place onions, red and green peppers, and mushrooms in a medium skillet or saucepan and saute over medium-high heat for 7 to 8 minutes, or until the onions are translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.

Add the cauliflower and cook for 15-20 minutes, or until the florets are tender. Meanwhile, add all the remaining ingredients and thoroughly combine. Heat through and serve warm.

Adapted from Forks over Knives - The Cookbook