Peppers are a weekly staple of mine. I’m even trying to grow them in my garden this year (SOOO SLOW!!!). Each one is so different in flavor.
The green pepper is more tangy and I like this in my chili or lettuce salad.
The red pepper is sweeter and I’ll add this to my veggie salads. My husband doesn’t eat tomatoes, so wherever a grape tomato is requested in a recipe I substitute red pepper.
The yellow is the sweetest of all and goes well in tuna or wild salmon salad (from Coscto in cans) mixed with avocado mayo.
You must use the red and yellow sooner than the green because they will get soft and mushy. Put them in the fridge to extend their life.
That’s all for this post on weekly veggie staples – remember – my job is to make you more aware of the variety of items available to you in our global grocery economy we are in. No one wants to read long medical blogs anymore. Just follow along in my journey and learn how I got rid of my diabetes (II) medications.
Here are some quick pairings for you:
- green pepper instead of beans in your chili (beans are a WHOLE ‘nother blog post)
- yellow and red pepper in tuna or wild salmon salad placed on top of a seeded half of a cucumber (“Cucumber Boat”)
- great for dipping thick slices into homemade hummus (the kind with no sunflower or canola oils)
- slice any of these in half to make a “cup”, place uncooked grass-fed ground beef (or turkey), cooked quinoa, diced onions, spices and cook at 350 for 40mins (depending on your oven)
- dice all three, add feta crumbles and mix it with equal parts apple cider vinegar and olive oil; let it sit for an hour before eating – optional: cucumbers, red onions, grape tomatoes, celery (will last in fridge for a few days)
- stir fry slices with white sweet vidalia onion, snow pea pods, broccoli and place on top of tofu shirataki noodles (I find these in the produce section, oddly enough or by the cheeses)
Celery – how do I buy thee? Hearts only? Organic? .99 cheapest option? In this case, the answer is NOT “it depends”. Alway buy organic when it comes to celery – there’s no hard coating to ward off the pesticides! It’s mostly water and if it’s fed more than water, you are literally drinking the toxins. And as you’ve been learning with HDM – you’re not only learning the right foods to eat, but also learning what to avoid like toxins, plastics, bad oils, gummy fillers – all things that wreak havoc on your poor system that is just trying to turn food into energy; it doesn’t know how to process those other items!! #soapbox #readingredients
I will warn you – the organic are a bit, well, rougher to chew and they are more fibrous. Like anything fresh, eat them within the next couple of days.
Here are the different ways I use them:
- juiced (not blended – yuck! bad consistency) with wheat grass, 1/2 granny smith apple, carrots, cucumbers
- with almond butter in the groove; optional seeds, cinnamon, nutmeg, dried goji berries
- sliced or diced into soups (bone broth! yum!)
- sliced or diced into lettuce salads
- diced into wild salmon or tuna wraps (I use lettuce for wraps)
- dipped (ok, scooped) into homemade guacamole
- sauteed (with coconut oil) with other fresh veggie buddies (red peppers, bok choy, snow pea pods)
- definitely not for breakfast – just not a breakfast food for me
- cook with sausage and onions for some extra crunch
- make it the main part of a salad; marinate with ACV and EVOO (google it) and herbs/spices
The purpose of these Healthy Diabetes Management posts are to expand your food horizons. This is how I made my body more effective at processing my insulin and gradually lost weight and prescriptions. Here’s a good place for recipes: http://www.bonappetit.com/recipes/slideshow/celery-recipes
Eventually below here, I will add my accompaniment spices or foods from Amazon. I’ll save that for a rainy day. Please come back to visit!