In which I plead and beg… while on a Soap Box

Dearest family, friends, neighbors, citizens, and human beings,

Eat More Vegetables. Not cookies, fast food that doesn’t decompose, or breaded deep fried things. Not Snickers bars, pickled things, or Hungry Man frozen dinners. Not ice cream, hamburgers, oreos, or white rice.

Vegetables. Roasted squash with parmesan, steamed carrots with honey and pepper, sauteed spinach with garlic, sweet potatoes, legumes, cucumbers drizzled lightly with Italien dressing. Asparagus roasted with balsamic vinegar. Zucchini sauteed with soy sauce and garlic.

Pound for Pound, vegetables are cheaper than meat. And you will live longer.

Meat is good, Carbs are good. Fat is good and necessary. Fruit is wonderful. Vegetables will help you live a long and healthy life. They help prevent cancer, keep your colon happy (and who doesn’t want a happy colon!!), and they have less calories. WIN-WIN-WIN-WIN!

And yes, they can taste good! I promise! I will follow this with my recipe for roasted squash with parmesan. After eating, my husband said, “This tastes better than french fries!” And my health loving, preventative medicine longing heart teared up with joy.

Make a goal:
Make half of your dinner veggies; Have a vegetarian night; buy a new veggie from the store and google a recipe for it; go to your local farmers market and hug someone who grows your food and then buy their veggies; I DON’T CARE HOW – just eat more veggies.

I don’t mean that vegetariansim is the way to go, or that all other food is bad. I love fruit, too. Just please, for yourself, for your future, for your family. Eat more vegetables. Love your body.

Roasted Butternut Squash with Parmesan

You will need: Very sharp large knife, good vegetable peeler, cookie sheet, olive oil, the biggest butternut squash you can find, parmesan cheese, salt and pepper

Peel the skin off your squash with the veggie peeler

Cut off the stem end and the other end of the squash, stand it upright (on one of the ends you chopped) and cut it vertically in half. This may take some effort. Just keep wiggling your knife without your fingers or body in the way.

Scrape out the seedy gooeyness with a large spoon.

Chop the squash into 1 inch ish peices.

Put everything into a large bowl.

Drizzle with olive oil to coat.

LIBERALLY apply the parmesan cheese – I usually use 1/4 c. or so, depending on the size of my butternut.

Salt and Pepper.

Toss on your cookie sheet and roast at 400 degrees for about 20-30 minutes, until the squash is fork tender.

Pull out and COOL for at least 5 minutes.

Enjoy your new found freedom into loving vegetables. And they will love you back. You body thanks you.

**Stay tuned for more soap boxes involving health care, women’s health, breast feeding, the public education system, eating healthier, why we give cookies to all our neighbors, and growing grass**

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