Featured food of the week: Kohlrabi Kohlrabi is a tuberous vegetable that is classified in the Brassica family, which also includes the more commonly eaten vegetables in America: cabbage, broccoli, and cauliflower. The root looks similar to that of turnip
Veggie of the week: water chestnut. I found a can of water chestnuts in my pantry and decided to create a recipe for it. They aren’t actually a nut, but a vegetable grown underwater in mud. Unlike most vegetables, it retains
Veggie of the week: lotus root. Vegetables play such a vital role in delivering nutrients and minerals into your body. Not only do they serve a very necessary purpose, there is also an endless supply of tastes, textures, colors, shapes,
Veggie of the week: mung bean sprouts. This bean is primarily cultivated in Asia and prepared in many Asian cuisines. You can eat mung bean in its bean form, and it can also be sprouted, which is the form we’re featuring
Veggie of the week: pachyrhizus erosus or jicama. Jicama is also know as the Mexican yam, Mexican turnip, and is something referred to as yam bean as well. In the recipe below, I’ve featured the plant’s tuberous root. I love eating it