Ratatouille is a quick, easy way to get your daily veg and has the antioxidant benefit of tomatoes, which release their health-giving lycopene on cooking.
You can vary the veggies; try adding broccoli or cauliflower, green beans or even carrots.
Finely chop the onion. Chop all the veggies nice and chunky.
Saute the onion in some olive oil, add the garlic here if using – crushed.
Add all the other veggies and cook til slightly softened, about 5-10 mins.
Add the chopped tomatoes, passata and puree. Add the salt, sugar and mixed herbs.
Simmer for 15 mins. Serve with pasta and parmesan, or under mashed potato with a grated cheese topping.
Peppers have a wide diversity of nutrients and are generally quite overlooked in favour of more trendy veg such as avocados and kale. They are a rich source of vitamin C. One pepper has more vitamin C than an orange! C is traditionally thought of as a vitamin that wards off colds but it does much more than that. It helps us to absorb iron, supports health skin and tissue, plays a part in a healthy nervous system, helps to produce energy and yes, supports immunity. They have excellent amounts vitamin A for eye health and anti-inflammation as well as vitamin B6 for brain and nerve health and efficient metabolism. They also contain a number of other B vitamins, including B1, B2, vitamin B3, folate, and pantothenic acid, as well as vitamin E (fights free radical damage that can harm cells), K, potassium, manganese, phosphorus, molybdenum, and fibre. An extraordinary range of goodness.
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