Bean sprouts. Literally sprouted beans,
Blood Sugar Premier you can now readily find bean sprouts at most health stores and grocery chains - just look in the fresh produce section by the cut herbs. Bean sprouts are made not only from the familiar mung bean (found in Asian dishes), but also from lentils, black beans, and more. Enjoy these tossed into a fresh salad or a vegetable stir-fry - just add them last to the skillet so they won't burn.
They have a sweet flavor and delightful crunch.Broccoli. You're probably familiar with using broccoli in the kitchen, but here are a few ways to prepare them you might not have tried yet. Toasted broccoli is simply irresistible - toss chopped broccoli in a small bit of olive oil and sea salt, and roast it in a 400 degree oven until browned and gently crisped. Or shred broccoli in your food processor and use it in a raw slaw salad, similar to shredded cabbage.
Cauliflower. Cauliflower is great eaten raw in yogurt and hummus as a snack. For a savory dinner side dish, roast it in the oven with a small bit of almonds and olive oil, and toss with grated parmesan cheese. Kids will love it.Leafy greens. The term "leafy greens" extends to a wide variety of vegetables, all characterized by their large leaves and dark green color, usually with thick ribs running through the center of each leaf (think of elephant ears). Leafy greens includes.
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