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Tips for Buying Superfoods and Prepping Veggies

image of cauliflower, squash and other vegetables
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Winter Squash

    Select squash with a hard rind and no soft spots. Compare similar sizes and choose the heavier one to get the most edible flesh.

    Do not store in the refrigerator. Store it at room temperature for up to two months.

    The easiest preparation method is to cut it in half, remove the seeds, drizzle with a variety of toppings such as olive oil and seasonings and bake.

    Nutrient bonus: save the seeds, rinse, air dry and roast for added protein and zinc.

Cruciferous vegetables (such as broccoli, Brussels sprouts and similar green leaf vegetables)

    Look for compact, firm heads with no soft spots or off odors. Green leaves should be fresh and not yellow.

    Refrigerate in an unsealed plastic bag. It will keep for 5-7 days depending on the type of vegetable.

    To retain the most nutrients, steam, roast, microwave, stir-fry or sauté instead of boiling the greens in water.

Read the Winter, 2015 issue of Thrive

Continue reading about eating healthy and cancer prevention


Thrive Issue: 
Winter, 2015