#Red Veg

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Don’t judge vegetables by taste alone 🥺💚 These veggies you often avoid are actually nutrition heroes: • Brinjal (Eggplant): Rich in antioxidants, supports heart health • Lady Finger (Okra): Improves digestion, controls blood sugar • Radish: Detoxifies the body, good for liver & gut health • Bitter Gourd: Helps manage diabetes, boosts immunity Sometimes, the healthiest food needs a little love ❤️ #HealthyEating #eatsmart #Foodawareness #Healthylifestyle #Nutritionmatters From today, will you include these veggies in your food?

This isn’t just a fruit. It’s a guardian of your heart. Packed with: • Lycopene → lowers bad cholesterol • Vitamin C → prevents artery damage • Potassium → controls blood pressure • Antioxidants → reduce inflammation Eat red. Live strong. Your heart will thank you. #HeartHealth #AntioxidantPower #LycopeneBoost #CardioProtection #RedFruitHealing #HealthyLiving #WellnessJourney #FoodForHeart #BloodPressureControl #eatsmartlivewell

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Here’s a simple and flavorful Roasted Red Pepper Recipe — perfect for salads, pastas, sandwiches, or as a dip base: ⸻ 🔥 Easy Roasted Red Peppers 🌶️ Smoky, sweet, and melt-in-your-mouth delicious! Ingredients: – 4 large red bell peppers – 1 tbsp olive oil – Optional: salt, pepper, garlic, or herbs to taste Instructions: 1️⃣ Roast (oven method): – Preheat oven to 450°F (230°C). – Place whole peppers on a baking sheet. – Roast for 25–30 minutes, turning occasionally, until skins are blistered and blackened. 2️⃣ Steam & Peel: – Transfer hot peppers to a bowl and cover with a lid or plastic wrap. – Let steam for 10–15 minutes to loosen the skins. – Peel off the charred skins and discard stems and seeds. 3️⃣ Finish & Store: – Slice into strips and toss with olive oil, a pinch of salt, and optional minced garlic or herbs. – Store in an airtight container in the fridge for up to 5 days. Use them on everything — toast, grain bowls, pasta, or blended into dips! #RoastedRedPeppers #HomemadeGoodness #PlantBasedFlavor

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Red Red with Smoked Aubergine 🍆 🔥 inspired by 🇬🇭 much loved Red Red this how I make Red Red at home I like to add smoked aubergine for extra Smokey flavours and texture. 1 cup of black eyed peas 1 tbsp sustainable red palm oil, or olive 1 red onion 2 large tomatoes 1 scotch bonnet pepper, seeds removed 4 cloves of garlic thumb of ginger 1 bay leaf 1 tsp ground shiitake mushrooms (optional, or can sub for 1tsp brown miso paste) 1 tsp curry powder 1 tsp thyme 1/2 tsp coriander seeds, grounded 1/2 tsp fenugreek seeds, grounded 3 tbsp tomato paste Salt Black pepper Coriander and garri to garnish 1 ripe plantain 2 aubergines 🍆 Method Toast seeds then ground in pestle and mortar. Place aubergines on a hot griddle pan, cook on each side until charred , the aubergine should be soft and squishy when finished. Place in a bowl and cover with a towel until it’s cooled down. Once cool, slice open and remove skin. Finley chop aubergine flesh, it will become more of a paste. To the same blender add tomatoes, scotch bonnet, garlic, ginger, and red onion and blend til smooth. Bring red palm oil to a medium heat in a deep pan. Add spices, and tomato paste and cook for 5 mins stirring. Then add tomato mixture and cook down for up to 20 minutes until thickened. Mix in cooked black eye peas and smoked aubergines. Serve with fired ripe plantain and a garnish of garri #veganrecipes #plantbasedrecipes #rachelama #veganafricanfood #redred #veganstew #plantain

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