Name That Vegetable...

cooking
Written By Judy Doherty, MPS, PCII

1. Once known as the love apple, I am a great source of lycopene. Because of my lycopene I can help prevent prostate cancer and help lower risk of stomach and lung cancer too. Botanically I am a fruit, but legally I am a vegetable.Name that Vegetable: ___________2. I can protect your sight. People who eat me the most have less of a chance of developing the leading cause of adult blindness, macular degeneration. I contain zeaxanthin and luetin which are both antioxidant phytochemicals that protect your vision. I taste great cooked or raw in a salad or on your sandwich. Another hint: Popeye is my biggest fan.Name that Vegetable: ___________3. I am a very popular vegetable. Too bad many Americans don’t know what I really taste like because they eat me deep fried or smother me with sour cream or butter. I have potassium, protein, vitamin C and my skin is a great source of iron.Name that Vegetable: ___________4. I’m hardly a plant. I have neither leaves nor seeds. I have gills that release spores instead. I am very low in calories and am a great source of selenium. I am great on pizza, in soup, and raw in a salad.Name that Vegetable: ___________5. I am one of the oldest foods humans ever ate. I have a wonderful “heart.’ I have only 53 calories, but most people pull my leaves (ouch!) and dip me in Hollandaise sauce so I become a health hazard. Instead, try me steamed and dipped in a fat free ranch dressing.Name that Vegetable: ___________6. I can help prevent cancer. I am low cost and low in calories. Raw I have only 16 calories per cup and only 32 calories per cup cooked. I am a part of traditional foods year round as I am eaten with potatoes and corned beef on St Patrick’s Day, in cole slaw at summer picnics. You might find me fermented and on top of your hot dog at the ball park.Name that Vegetable: ___________7. My name comes from the Italian word “brocco” meaning arm or branch. While I was popular in Europe more than 2000 years ago I did not really catch on until the 1920s in the US. According to a poll taken at the Disney EPCOT center American’s say I am their favorite vegetable. I am a member of the cabbage family and am first cousin to my pale relative cauliflower. I have lots of potassium, vitamin C, vitamin A and calcium-100 mg per stalk!Name that Vegetable: ___________8. I can be traced back to the table of ancient Persian kings over 25 centuries ago. The darker green I am the more phytochemicals I have and the better for you I am. Next time you tear into me in a salad, try a dressing made from fresh tomatoes and herbs instead of just fat.Name that Vegetable: ___________9. I am an edible member of the hibiscus family. I am eaten boiled, baked or fried. Since I contain natural soluble fiber I thicken soups too. I am a great source of Vitamin C and vitamin A.Name that Vegetable: ___________10. Botanically I am a vegetable, but many consider me a fruit and I taste great in desserts. I used to be called pieplant and do make a great pie, especially when teamed with strawberries.Name that Vegetable: ___________11. I am used in Mexico like you use potatoes here. I look similar to a turnip, but am better if eaten raw. I am a great low calorie addition to salads and give a great crunch. I am also sliced into sticks and used as a dipper for spinach dip.Name that Vegetable: ___________Answers:1. Tomato, 2. Spinach, 3. Potato,4. Mushroom, 5. Artichoke, 6. Cabbage, 7.Broccoli, 8. Lettuce, 9. Okra,10. Rhubarb, 11. Jicama.How did you score?11 right - veggie genius8-10 right - good job5-7 right - you’re getting there1-4 right - try againBy Carol M. Coughlin, RD

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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