If you are getting bored with the same old fruits and veggies you're eating with your five-a-day plan, then you may want to start learning about some more unusual items that you may want to add to your diet now and again.
The FDC's Fruit & Vegetable of the Month Club is a great reference for trying out new stuff. There is a new featured fruit or vegetable each month complete with a recipe. One of this month's featured veggies is cactus, something I would have never thought to add to my diet. However cactus pads actually contain beta carotene, iron, some B vitamins, and are good sources of both vitamin C and calcium.
Want to learn an easy recipe for making cactus? Then read more
Sautèed Nopales, Peppers and Corn
Makes 4 servings
Each serving equals 2 cups of fruit or vegetables
1 large red bell pepper
1 large green bell pepper
1 large onion
1 Tbsp trans-fat free butter
4 small ears of small summer corn
½ lb fresh, firm edible cactus, deprickered, cut in ¼ to ½-inch dice
finely minced cilantro or parsley
Halve peppers, then remove seeds and stems. Cut into ¼–½ inch squares. Cut onions the same size. Cook both vegetables in butter in a heavy pan over moderate heat until just softened.
Shuck corn, than cut from cob. Add edible cactus and corn to peppers and onion; stir over high heat until vegetables are cooked through, but firm-tender, about 5 minutes. Sprinkle with herbs and serve hot.
Nutritional analysis per serving: Calories 184, Protein 6g, Fat 4g, Calories From Fat 20%, Cholesterol 8mg, Carbohydrates 32g, Fiber 4g, Sodium 29mg.
Now I'm going to have to go ask YumSugar where the heck I need to go to buy edible cactus...