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"To get rich never risk your health. For it is the truth that health is the wealth of wealth."
                                                         Richard Baker

Article Source: http://EzineArticles.com/5266

 Vegetables is part of our lives as every human being somehow and somewhere has to eat them. Everything has God created has its  benefits and its up to us to learn how to prepare and eat them for a good and healthy life.
It’s also important to remember that cooking at home can play a big part in bringing your family closer together. From getting the kids to help mixing ingredients to setting and clearing the table together, family meals afford the perfect opportunity to bond.

     

                                  PUMPKIN
    
    Pumpkin(Cucurbita ssp.) are large to every large gourds in many different shapes and colors. The flesh is firm, yellow or orange and tastes rather sweet. Pumpkins originated in the America and were grown for food by the native Indians well before the discovery of the New World by Europeans. Pumpkins can be boiled, baked, mashed, and used in stews, soups, scones and jam. pumpkin pie is a traditional dish in the United States.

  

                                              CARROTS
    


    Carrots(Daucus carota) have been used for at least 2000 years and are now cultivated throughout the world. They are a stunning color, cheap and sweet; they keep well and have an extremely high beta carotene(Vitamin A) content and mineral value. Little wonder they are used almost daily as a snack, in salads, stews, soups, jams and as a delicious vegetable on their own. Fresh carrots should be firm and crisp, with smooth and unblemished skin. If possible, do not peel carrots, as the most valuable elements lie just beneath the skin. Just wash and scrub with a vegetable brush.

     

                                              ARTICHOKE

   

 The artichoke(Cynara scolymus) is actualy a cultivated thistle 

grown for its edible, immature flower heads. Native to Europe, it has been known in its present form since the15thcentury. Edible portion include the tightly clinging flower leaves and

the fleshy base or heart to witch they attach. Look for arti-

chocks witch are compact with fully closed flower leaves. Cut

of the stem close to the base. Wash well. Remove tough laeves

and trim off leaf point with scissors. Artichokes are delicious  

steamed and eaten with a dipping sauce. Simply pull of the 

cooked leaves one at a time, dip in the sauce and suck out the

soft moist flesh. Finally, Remove the fibers at the base and eat the center.                                                                     

                                      

   Make the most of your garden-fresh vegetable.

we have put together these essential step by step preparation and cooking tips to help you create your own mouthwatering meals with your irresistible recipes.

READY

• Easy cooking and preparation depends on having a few good basic equipment To make life easier for you it is worth investing a little time and money in some good equipment such as a large chopping board, a small sharp vegetable or paring knife foe cutting and shopping, a greater, a vegetable peeler and a colander or large sieve.

SET

•  Wash vegetables before preparing, but do not soak. Soaking tends to draw out the valuable water soluble vitamins and you end up with vegetable with lower nutrients content. As with every rule there are always exception and it may be necessary to soak very dirty and creepy crawlers. 

GO

here's how:

• To cube, cut into about one third to one half inch pieces.
• To dice, cut into one forth inch pieces.
• To mince, cut into one eight inch pieces
• To grate, use either a hand grater or a food procesor with a grating attachment.
• Ti slice, cut either very thin to thick. You can also slice into rings. 

REMEMBER THE THREE Ms

• Minimum water
• Minimum cooking
• Minimum cutting