How to Enjoy Eating More Vegetables

By Rachael Richardson
Rachael Richardson

Rachael Richardson is a registered dietitian and a licensed nutritionist in Florida. Richardson earned her bachelor's degree in the nutrition field at the University of North Florida, where she was a full-scholarship athlete. She then practiced nutrition and dietetics at Vanderbilt University Medical Center, where she earned accreditation to become a registered dietitian. Richardson has over a decade of experience guiding people from all walks of life to healthier living, from high-performance athletes to cancer patients. She improves the lives of her clients with conditions ranging from weight issues and diabetes to high cholesterol and hypertension.

www.nutrolution.com

Enjoy eating more vegetables by cutting out processed foods, harmful chemicals and hydrogenated fats from the diet, which clears the taste buds for more subtle flavors. Eat more veggies, making them look beautiful to tempt the appetite, with tips from a registered dietitian and Florida-licensed nutritionist in this free video on diets.

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Video transcription

This is Rachael with Nutrolution, in Miami Beach, Florida. In this clip, we're talking about how you can enjoy eating your vegetables more. One thing that I've noticed, by working with people over the years, is that when you start to eliminate some of the processed foods, some of the chemicals, the MSG, hydrogenated fats and sugar from your diet, all of a sudden your taste cells become more clear and able to receive flavors in your vegetables, so that would be step number one, is cutting out all of these junky processed foods, which contain artificial flavors, that saturate and toxify your taste buds. I've had patient before, who have raved about how delicious celery tastes, after they've finally cleared out all the toxins from their diet, so that's step number one. Step number two, that I always advocate, is to make your vegetables look beautiful. Vegetables are naturally bright and beautiful, and just picture a plate of salad that has some dark romaine or spinach on the base, with some chopped purple cabbage, some carrots, some tomatoes, topped off with some toasted pine nuts, and some chicken breast or salmon, and think about enjoying a colorful plate of vegetables just like that. This is Rachael with Nutrolution, in Miami Beach, Florida.