[ctt template=”8″ link=”Hn1s1″ via=”yes” ]Why does June give the best of vegetables?[/ctt] Hold that thought. Indefinitely people need energy to run their day, vegetables or meat doesn’t matter. People usually prefer certain vegetables only for their diet or intake. But there are higher percentage of people who hope to consume all varieties of vegetables, all year long.
The reason behind the month picked for the best of vegetables. Are the pre-monsoon showers, hovering from the south of India to the north. Consider it as the first factor, the second will be the longer day time light. Helping the plants to produce photosynthesis for a longer duration. June duly has the best climate and conditions for all the plants.
Before we go ahead with the vegetables available in June. Lets talk about how to clean the veggies.
Though there are many ways to cleanse your veggies, we prefer the three easy ways.
Hot water rinse
This is a simplest method, rinsing vegetables in hot water before you cut them. Make sure to keep the veggies for at least 10 minutes in boiled water. This helps in removal of germs and traces of pesticides. Do check out for How to remove pesticides from vegetables.
Using lemon and salt
Wash your vegetables in a sink full of water in which a tablespoon of salt is added with a lime squeezed in it. Allow the fruits to float in the sink for 5-7 minutes before rinsing them with plain water and then draining them.
Cleanse with vinegar
Take a cup of vinegar and three cups of water, add a spoon of baking soda and keep in a spray can. For best results, spray the vegetables in the vinegar-water solution, let them stand for 30 minutes and then rinse well with plain water.
Vegetables available in the month of June
Cucumber, snake gourd, chayote, Pointed gourds, Ridged gourds, Pumpkin, Bottle gourd etc, are a few to name. Consumption of gourds help in cooling your body, Keeps your heart healthy and is a better post workout drink.
Cauliflower has the best sources of vitamin-C. Containing high amounts of fiber, cauliflower is a best vegetable for antioxidants. Instead of consuming them as starters, the better method to absorb most of its vitamins it to cook them with pulao or as a curry.
[ctt template=”8″ link=”7faPF” via=”yes” ]”The answer isn’t another pill. The answer is spinach”[/ctt]
The only green leafy vegetable reckoning with most amounts of iron in them. Salads and Garlic sauteed spinach turns its light bitterness to a more sweeter essence. Preparing lentils with spinach seems to be a nice option too.
Ranging from the beets to the carrots, June gives the best of the vegetables. Root crops are rich in carbohydrates specifically dietary fiber, protein, and fats as well as vitamins and minerals. Beetroots, parsnips, turnips, tropioca, yuca, onions, garlic, celery root (or celeriac), horseradish,Red radish, artichokes, radishes, ginger and carrots are all considered roots.
Greens are always healthy, remember when there was a phase where your sambar used to be flushed with all sorts of vegetables. Mostly green beans being the most. That taste is incomparable to modern day foods. Green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes. The only reason we don’t see these carotenoids is because of the concentrated chlorophyll content of green beans and the amazing shades of green that it provides.