The shocking truth about frozen vegetables

Read this before you make your next trip to the grocery store (Click here if you wish to unsubscribe: [Manage Subscriptions]() {NAME}, this may shock you... But did you know that frozen vegetables are sometimes even MORE nutritious than fresh ones? I know, it’s hard to believe. Because you always hear that fresh is best, right? Here’s why frozen is sometimes better, though… Fresh veggies are often harvested long before they reach their peak. This way, they can continue to “ripen” — instead of spoiling — as they travel to your local grocery store. Unfortunately, this causes the health-boosting enzymes in these veggies to degrade. As a result, they have less nutritional value by the time you eat them. On the other hand, veggies that are destined for the frozen food section are harvested closer to their nutritional and ripeness peak. Then, they’re quickly frozen, which locks in and preserves their nutritional value! Now, you may be thinking... “Frozen never tastes as good as fresh, though!” Most people think this, but it’s actually not true! Once produce items are cooked... most people can’t tell the difference between frozen and fresh! Let me give you an example... One of my favorite produce items is green beans. So, here are a few easy tricks I use to make frozen green beans taste so delicious… that you might forget they weren’t fresh!  Roasted — I’ve been roasting asparagus for years, but it never occurred to me to do it with beans. Wow, what a delicious treat! First, preheat your oven to 400. Then cover a baking sheet with foil (for easier cleanup). Add the frozen beans to a large bowl. Drizzle with olive oil, then toss the beans to coat them. Spread on the cookie sheet and season with sea salt, fresh ground black pepper, or maybe even some red pepper flakes. Bake for 25-30 minutes or until they’re shriveled and starting to turn brown. (HINT: If you like them really crispy, broil them for 6 minutes, then “stir” them and broil for 5 more minutes.) Stir-fry — Heat some olive oil, garlic, and minced fresh ginger (powder will do, but the flavor won’t be as rich) in a large frying pan or wok. Add the frozen green beans. Cook over medium heat, stirring often, until they’re as done as you like them (I like to cook them until they’re completely limp and turning brown.) For a change of pace, use sesame oil. If you want a little “fire,” add red pepper flakes or hot sesame oil. Soup — I must confess: I love soup... all year-round! So I always keep a variety of frozen veggies in my freezer for those times when I feel like whipping up a quick, nutritious, and delicious potful! (Vegetable soup is also a wonderful way to use up those “veggie remnants” in your crisper drawer.) Now, soup can be a very personal thing — almost every kind can be made thin, thick, creamy, spicy… I could go on. But for a good basic vegetable soup, start with 4 cups of low-sodium vegetable broth. Add a 28-ounce can of diced tomatoes, 6 ounces of frozen green beans, 1 cup of frozen peas, 1 cup of frozen corn, and a 14-ounce can of white beans. Spice it up with a clove of garlic, ½ teaspoon each of sea salt and fresh ground pepper, and a tablespoon of oregano or basil. Soup is an invitation to be creative, so toss in whatever else sounds good! (If you like onions, dice and saute them before adding the other ingredients.) Now, I chose green beans because they’re one of my favorites — and they’re also chock-full of vital nutrients. Green beans are loaded with fiber; vitamins like A, C, K, and B6; and minerals like calcium, manganese, iron, and potassium — the essential nutrients you need for a healthy heart, better vision, stronger bones, improved digestion, and a more powerful immune system. However, these quick recipes also work great with frozen broccoli, cauliflower, brussels sprouts, and asparagus spears.  PRO TIP: Your spice rack is your friend! Don’t be afraid to enhance any of the recipes above with garlic, cumin, oregano, turmeric, balsamic vinegar, or pepper sauce. The important thing to remember is that ALL vegetables are good for you. And they should be a major part of your diet. Whatever you do, don’t let the “fresh vs. frozen” issue prevent you from enjoying plenty of healthy vegetables — every single day. To your present and future health, Amy Lee, MD Head of Nutrition [Top logo](    This email was sent to {EMAIL} by amylee@nucific.com 19528 Ventura Blvd. #343 Tarzana, CA 91356 [Edit Profile]( | [Manage Subscriptions]( | [Report Spam]( Â