Mom knew what she was talking about when she told us to eat our vegetables, and we’ve been heeding her advice for a while now. Almost a century ago – during World War I – Meatless Mondays began as a way to support the nation’s food supply. In 2003, the Johns Hopkins Bloomberg School of Public Health revived the idea, actively encouraging people to enjoy at least one meatless dinner every week.
Experimenting with all the produce department has to offer is a great way to boost your health and explore new flavors. From blushing apples to elegant zucchini, you’ll find plenty of inspiration for your next meal.
Vegetables and fruits aren’t just pretty faces; the antioxidants they contain are vital for our health, boosting our brain functions and immune systems even as they help ward off heart disease and cancer. The antioxidants in produce are visible in the rainbow of colors plants contain; it’s easy to see the orange beta-carotene that’s present in pumpkins and carrots, the red lycopene in tomatoes and watermelons and the purple anthocyanin in blueberries and grapes. The more colors we eat, the more antioxidants we get. The more fiber and vitamins we get too, because plants are rich sources of both.