Sign up to save your podcasts
Or
Share Help me love veggies once and for all!
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Help me love veggies once and for all!
How can we learn to love veggies and find joy in cooking with them? In this episode, we welcome back Alice Zaslavsky to discuss how we can learn to love veggies once and for all (even for our little ones), as well as a few tips and tricks on how to cook them along the way.
Show notes:
A few key words from today's episode:
Borscht – a soup common in Eastern Europe and Northern Asia, where beetroot is one of the main ingredients.
Braise – a cooking method that uses both wet and dry heat, where the food is first cooked at a high temperature, and then cooked in a covered pot in liquid.
Brassica - is a genus of plant in the cabbage and mustard family, vegetables in this family include cabbage, broccoli, brussels sprouts, kale and turnip.
Caramelised - the browning of sugar (natural or artificial), a cooking method resulting in a sweet flavour and brown colour.
Celeriac – looks like a root vegetable but is actually a variety of celery.
Kohlrabi – is a vegetable that is part of the wild cabbage family and has the appearance of a turnip (can be green or purple).
Nightshade - a family of plants that includes tomatoes, eggplants, potatoes and peppers.
Satsebeli – a Georgian sauce which is very hot.
Secondary cut – referring to meats, this is usually a slightly leaner (and more expensive) piece of meat.
Schmaltz – concentrated chicken or goose fat made into a paste.
Tempeh – plant based protein, made from fermented soybeans.
To find out more information on the topics discussed in today’s episode, check out our blogs on the VicHealth website:
Learn more about your ad choices. Visit megaphone.fm/adchoices
View all episodes
By Sandro Demaio
5
66 ratings
How can we learn to love veggies and find joy in cooking with them? In this episode, we welcome back Alice Zaslavsky to discuss how we can learn to love veggies once and for all (even for our little ones), as well as a few tips and tricks on how to cook them along the way.
Show notes:
A few key words from today's episode:
Borscht – a soup common in Eastern Europe and Northern Asia, where beetroot is one of the main ingredients.
Braise – a cooking method that uses both wet and dry heat, where the food is first cooked at a high temperature, and then cooked in a covered pot in liquid.
Brassica - is a genus of plant in the cabbage and mustard family, vegetables in this family include cabbage, broccoli, brussels sprouts, kale and turnip.
Caramelised - the browning of sugar (natural or artificial), a cooking method resulting in a sweet flavour and brown colour.
Celeriac – looks like a root vegetable but is actually a variety of celery.
Kohlrabi – is a vegetable that is part of the wild cabbage family and has the appearance of a turnip (can be green or purple).
Nightshade - a family of plants that includes tomatoes, eggplants, potatoes and peppers.
Satsebeli – a Georgian sauce which is very hot.
Secondary cut – referring to meats, this is usually a slightly leaner (and more expensive) piece of meat.
Schmaltz – concentrated chicken or goose fat made into a paste.
Tempeh – plant based protein, made from fermented soybeans.
To find out more information on the topics discussed in today’s episode, check out our blogs on the VicHealth website:
Learn more about your ad choices. Visit megaphone.fm/adchoices
More shows like In Good Health
View all
Background Briefing
70 Listeners
Conversations
844 Listeners
All In The Mind
791 Listeners
Health Report
130 Listeners
Life Matters - Full program podcast
62 Listeners
Australian True Crime
1,332 Listeners
Ladies, We Need To Talk
327 Listeners
The Morning Edition
72 Listeners
7am
125 Listeners
The Imperfects
410 Listeners
Thinking Nutrition
55 Listeners
What's That Rash?
251 Listeners
Not Stupid
59 Listeners
The Aging Project
39 Listeners
MID
101 Listeners