Don’t get me wrong. I love winter’s root vegetables, cabbages and squashes. But being pretty sturdy vegetables, they need to be cooked quite a while which can leave them rather . . . pale looking. So here’s a quick hack that solved the problem.
Before: Here’s my dish of red cabbage, rutabagas, potatoes and parsnips. Perfectly tasty and nutritious, but pale.
After: But look what happens when I add green peas to the equation. The dish looks all cheery and inviting.
And how long does it take to pop some peas in the microwave? About 4 minutes! So just keep a bag of green peas in the freezer and give this hack a try. Since we “eat with our eyes” and mouths, you’ll likely enjoy more satisfaction–plus more nutrition.
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