Vegetables, which are the lowest in the scale of living things, are fed by roots, which, implanted in the native soil, select by the action of a peculiar mechanism, different subjects, which serve to increase and to nourish them.
My diet is mostly composed of whole-grain cereals, legumes, beans, lentils. Lots of cooked, baked, or steamed vegetables. Lots of spices like curcumin or cumin that help aid digestion. Some superfoods.
The novel, as a genre, was once considered a diversion every bit as frivolous as Facebook, but over the years, we've managed to convince ourselves that reading fiction is as important to our mental digestion as fresh fruits and vegetables are to the processes that take place a little further down.
I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.
Fried vegetables, often overbattered and undercooked, tend to disappoint me with their tough or soggy crusts.
I rely on a lot of green drinks to get my vegetables.
I'm a very, very healthy eater. I eat lots of fish, lots of vegetables, lots of fruit. I don't eat junk food.
Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae.
My fantasy breakfast is just a really good egg scramble. Maybe I'll add a little feta, so, uh, obviously not totally dairy-free. Definitely some vegetables, maybe some really nice tortillas; something to make it like a Mexican-style breakfast. I just really love breakfast.
What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.
I eat meat, dairy, and tons of fruits and vegetables, but I could also have pasta for breakfast, lunch, and dinner. Basically, I'm a massive foodie who eats everything in moderation.
I eat the basic food groups: fruits and vegetables, whole grains, low-fat dairy, good fats and oils. I do have butter on my bread because it's delicious. I eat meat, especially chicken, sparingly, because I'm not a good cook.
The Mediterranean diet is rich in fruits and vegetables while low in sodium. It is also enriched with olive oil, high in antioxidants as well as monounsaturated and polyunsaturated fats.
Kogi changed what a generation eats, introducing people to fermentation and different vegetables and flavors.
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.
There is a world of difference between foods fortified with synthetic vitamins and minerals, and eating vegetables, fruit, and other whole foods full of vitamins and minerals in their natural form.
My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.
I was not a fussy kid and had a good appetite. Only, I was not happy to eat keerai and vegetables.
I grow as many of our vegetables as I can, because my granddad was a professional gardener, and it's in the blood.
We need to take vegetables out of the role of side dish, even in low-fat, vegetarian diets, whose calories are generally derived mainly from grains and other starches.