EatingWell to Eat More Vegetables

We’re teaming up with EatingWell to help you Eat More VegetablesThere’s one simple change anyone can make to eat better and be healthier: Eat more vegetables! And the folks at EatingWell Magazine are challenging themselves and us to eat 30 vegetables in 30 days! The Eat More Vegetables Challenge kicks off today and you can find healthy recipes to try a different vegetable every day as well as helpful tips for buying, storing and prepping your veggies all HERE

And to help you at home- EatingWell Vegetables is the ultimate book to help anyone make that change—deliciously. Written by the editors of EatingWell magazine, this book offers step-by-step basic cooking instructions with full-color photos for 101 vegetables, plus 200 easy vegetable-packed (though not necessarily vegetarian) recipes. Get it in stores in June!

EWVB Cover_final

Join the EatingWell Magazine group on VegOut! Race with EatingWell staffers and readers to reach the top of the leaderboard: Who can up their veggie game the most? And join EatingWell online—on Facebook, Instagram and—where we’ll be featuring recipes for 30 different vegetables in 30 days this June. We’ll also be giving away a copy of EatingWell Vegetables each day on our Facebook page.


Mushrooms of eternal life?

Thought by ancient Egyptians circa 2000 BC to ensure immortality, the pharaohs ordered that no commoner could touch these edible fungi. However, despite its status as a non-veggie, we encourage you to work these low-cal, nutrient-dense treats into your cooking routine to boost your immune system. Have you ever scavenged for wild mushrooms?

Carrots in technicolor?

The ancestors to today’s carrots grew wild in Afghanistan, and were originally cultivated for their aromatic seeds and leaves. The root was first used in the 1st century, and by the 12th century Arabs were cultivating red and yellow varieties. Now you can find carrots in myriad colors, such as these. How do you nibble this “rabbit food”?