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<blockquote data-quote="Streety" data-source="post: 1245670" data-attributes="member: 219343"><p>I sympathise with your loathing of vegies.</p><p></p><p>I used to think I hated them too until I started cooking them for myself.</p><p></p><p>When I was younger, it was the 'treatment' my mum gave vegies to keep them green until dad came home.</p><p>She would put bicarb of soda in the water. This was in the days before microwaves.</p><p></p><p>Cooking and growing vegies myself I have found that I love cauliflower (eat it as a rice substitute) and broccoli.</p><p>I like sprouts too but serve them with seeded mustard and a little butter - takes the sting out of them.</p><p></p><p>Once you have grown your own capsicum the difference between the shop ones is crazy flavour-wise.</p><p></p><p>You could try bok-choy or chinese cabbage (not really a cabbage) it's easy to grow and quick to cook.</p><p>My favourite is to sweat the bok-choy off with a little onion and sunflower seeds. Then, I add a dash of soy sauce and the merest hint of sesame oil. You have a lovely warm green veg accompaniment to any meal.</p><p></p><p>Another green is zucchinis or courgette (I think you call them). I like to fry them on a non-stick pan or cook them in the oven with a spritz of olive oil over them and salt and pepper. You can make big batches and reheat.</p><p></p><p>The main thing is to enjoy and eat the rainbow. Different colours = different nutrients.</p></blockquote><p></p>
[QUOTE="Streety, post: 1245670, member: 219343"] I sympathise with your loathing of vegies. I used to think I hated them too until I started cooking them for myself. When I was younger, it was the 'treatment' my mum gave vegies to keep them green until dad came home. She would put bicarb of soda in the water. This was in the days before microwaves. Cooking and growing vegies myself I have found that I love cauliflower (eat it as a rice substitute) and broccoli. I like sprouts too but serve them with seeded mustard and a little butter - takes the sting out of them. Once you have grown your own capsicum the difference between the shop ones is crazy flavour-wise. You could try bok-choy or chinese cabbage (not really a cabbage) it's easy to grow and quick to cook. My favourite is to sweat the bok-choy off with a little onion and sunflower seeds. Then, I add a dash of soy sauce and the merest hint of sesame oil. You have a lovely warm green veg accompaniment to any meal. Another green is zucchinis or courgette (I think you call them). I like to fry them on a non-stick pan or cook them in the oven with a spritz of olive oil over them and salt and pepper. You can make big batches and reheat. The main thing is to enjoy and eat the rainbow. Different colours = different nutrients. [/QUOTE]
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