Best 152 quotes in «vegetables quotes» category

These days, they use so much pesticide that when I feed the children, I have to soak the vegetables for at least two hours.

The tour concluded with our buying the ingredients for shabu-shabu to enjoy that night with Tomiko and her husband. Sitting around the wooden table in Tomiko's kitchen, we drank frosty Kirin beers and munched on edamame, fresh steamed soybeans, nutty and sweet, that we pulled from their salt-flecked pods with our teeth. Then Tomiko set down a platter resplendent with gossamer slices of raw beef, shiitake mushrooms, cauliflower florets, and loamy-tasting chrysanthemum leaves to dip with long forks into a wide ceramic bowl of bubbling primary dashi. I speared a piece of sirloin. "Wave the beef through the broth," instructed Tomiko, "then listen." Everyone fell silent. As the hot dashi bubbled around the ribbon of meat, it really did sound as though it was whispering "shabu-shabu," hence the onomatopoeic name of the dish. I dipped the beef in a sauce of toasted ground sesame and soy and as I chewed, the rich roasted cream mingled with the salty meat juices. "Try this one," urged Tomiko, passing another sauce of soy and sesame oil sharpened with lemony yuzu, grated radish, and hot pepper flakes. I tested it on a puffy cube of warm tofu that Tomiko had retrieved from the dashi with a tiny golden wire basket. The pungent sauce invigorated the custardy bean curd.

... with San Mateo food writer Merrin McGregor's irresistible recipe, you can have your French Toast -- and eat it, too. It's a glorious fruit salad with little cubes of orange-tinged French toast ... We just added a tiny maple drizzle when we served it, and felt sated and virtuous at the same time.

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.

Would you pour sand into the gas tank of your car? Of course not, your car was meant to run on good gasoline. Well, your body works the same way. Your body was meant to run on good food: fruits, vegetables, lean protein, and lots of water. Eat good food!

Animals are murdered to produce meat; vegetables are torn up, peeled, and chopped; most of what we eat is treated with fire; and chewing is designed remorselessly to finish what killing and cooking began. People naturally prefer that none of this should happen to them. Behind every rule of table etiquette lurks the determination of each person present to be a diner, not a dish.

Yin-yang fried rice was a feast for the eyes and the senses. Swirls of cream contrasted with an orange tomato sauce to form the iconic pattern. Underneath the sauces lay a bed of yang chow fried rice containing a bounty of minced jewels: barbecued pork, Chinese sausage, peas, carrots, spring onions, and wisps of egg. Slices of white onions and pork emerged from the tomato sauce while shrimp and sweet green peas decorated the cream.

You can eat alkaline foods until the cows come home, but if you're a miserable SOB, you're acidic.

And I don't mean this metaphorically. I want to be taken seriously as proposing that the ennui of modernity is the consequence of a disruptive symbiotic relationship between ourselves and vegetable nature.

Alan Paul plunges into Chinese life and takes us along for the ride, through vegetable markets, used-car lots, Taoist temples, divey bars, and a beachside music festival before thousands of cheering fans. He conveys the thrills and challenges of living abroad, the confusions and regrets, and most of all the opportunity to become the person we always hoped to be.

By all that is sacred in our hope for the human race, I conjure those who love happiness and truth to give a fair trial to the vegetable system!

Botany, n. The science of vegetables - those that are not good to eat, as well as those that are. It deals largely with their flowers, which are commonly badly designed, inartistic in color, and ill-smelling.

A vegetarian is not a person who lives on vegetables, any more than a Catholic is a person who lives on cats.

Beer drinkers have been duped by mass marketing into the belief that it makes sense to drink only one brand of beer. In truth, brand loyalty in beer makes no more sense than 'vegetable loyalty' in food. Can you imagine it? “No thanks, I'll pass on the mashed potatoes, carrots, bread and roast beef. Me, I'm strictly a broccoli man.'

But still, I’d be darned if I was going to be one of those Americans who stomp around Italy barking commands in ever-louder English. I was going to be one of those Americans who traversed Italy with my forehead knit in concentration, divining wordsw from their Latin roots and answering by wedging French cognates into Italian pronunciations spliced onto a standard Spanish verb conjugation.

Caesar's armies marched on vegetarian foods.

Cabbage as a food has problems. It is easy to grow, a useful source of greenery for much of the year. Yet as a vegetable it has original sin, and needs improvement. It can smell foul in the pot, linger through the house with pertinacity, and ruin a meal with its wet flab. Cabbage also has a nasty history of being good for you.

Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can. when combined with vegetable fat and sugar, be made to approximate the colour and consistency of chocolate. Of course, the same arguments can as persuasively be made in favour of dirt.

Farmers are patient men. They got to be. Got to see those seeds come up week by week, fraction by fraction, and sweat it out for some days not knowing yet is it weeds or vegetables.

Eat lots of fresh vegetables, drink water, exercise often, and meditate daily.

...failure is a human condition, not victory over odds; for each Hellen Keller who triumphs, there are tens of millions who fail, mute and deaf and insensate as vegetables tossed upon a vast garbage pile to rot.

FDA, which regulates the safety of vegetables, doesn't have those kinds of rules because Congress doesn't want it to. It's not that the vegetables themselves have anything wrong with them; it's that they're contaminated with animal manure. One of the rationales for a single food safety agency is that you can't separate animals from vegetables.

How do you know what's really organic? Today, there's all these impurities in the water and the air. The water for the fruits and vegetables has junk in it. If you get enough vitamins and minerals out of normal food and whole grains, and you get enough proteins and exercise (that's the key) then nature builds up a tolerance to all of these things. It's survival of the fittest. You can't have everything perfect, that's impossible, but the fit survive.

Hoeing: A manual method of severing roots from stems of newly planted flowers and vegetables.

I always take working out seriously, but before a shoot I do extra sit ups and squats. I also eat more vegetables and drink a ton of water, because it really helps my skin glow.

If wine is fruit, then vodka must be a vegetable.

I could happily lean on a gate all the livelong day, chatting to passers-by about the wind and the rain. I do a lot of gate-leaning while I am supposed to be gardening; instead of hoeing, I lean on the gate, stare at the vegetable beds and ponder.

I don't want any vegetables, thank you. I paid for the cow to eat them for me.

I follow the Dr. Peter D'Adamo Blood Type Diet as best I can. It's an eating and living guideline that understands you as a biochemical individual... and I find it really works for me. I eat vegetables, ocean caught fish, and small amounts of organic free range chicken.

If we weren't so dirt-conscious, we would obtain adequate vitamin B12 from soil, air, water, and bacteria, but we meticulously wash and peel our vegetables now - and with good reason, as we can't be sure our soil is not contaminated with pesticides and herbicides.

I do lead a careful diet, I don't overeat, I have fruit and vegetables every day and I drink a lot of water. And my darling wife keeps me so young it is ridiculous. Being with her is an inspiration as well.

I dont know too many parents that want to feed their kids soda, but high-fructose corn syrup is cheap. The price of soda in 20 years has gone down 40 percent while the price of whole foods, fruits and vegetables, has gone up 40 percent and obesity goes up right along that curve.

I eat more vegetables than the average vegetarian.

If you have never tried a plant-based diet, start. If you've never juiced vegetables, start. If you've never taken vitamin C to saturation, start. If you have never done a half-hour fitness workout each day, start. But, there is no such thing as a free lunch, a quick fix or a magic wand to cure illness.

If you don't follow through on your dreams, you might as well be a vegetable.

I had a ton of animals; I had a goat growing up, a bunch of rabbits, a vegetable garden.

I grow vegetables - I'm a vegetarian; I've got strawberries, artichokes, leeks, broad beans.

If you think of ice cream, it (Helvetica) is a cheap, nasty, supermarket brand made of water, substitutes and vegetable fats. The texture is wrong and it leaves a little bit of a funny aftertaste.

I have no pity for myself either. So let it be Veronal. But I wish Hercule Poirot had never retired from work and come here to grow vegetable marrows.

I have lived temperately, eating little animal food, and that not as an aliment, so much as a condiment for the vegetables, which constitute my principal diet.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

In the water bucket a melon and an eggplant nodding to each other

I really don't understand minimalism. It is so polite and boring. If you don't want anyone to notice you, you should stay home and grow your own vegetables.

I recommend...bread, meat, vegetables, and beer.

I support Alice Waters in her desire that there be a vegetable garden at the White House. I don't think they should rip up the Rose Garden, because that's something that I love. They should probably dig up another patch and grow some vegetables there.

I'm very good at integral and differential calculus, I know the scientific names of beings animalculous; In short, in matters vegetable, animal, and mineral, I am the very model of a modern Major-General.

It may indeed be doubted whether butchers' meet is anywhere a necessary of life. Grain and other vegetables, with the help of milk, cheese, and butter, or oil where butter is not to be had, afford the most plentiful, the most wholesome, the most nourishing, and the most invigorating diet. Decency nowhere requires that any man should eat butchers' meat.

I think of my studio as a vegetable garden, where things follow their natural course. They grow, they ripen. You have to graft. You have to water.

I try to stick to a vegan diet heavy on fruit and vegetables.

It's a bunch of bull! If God, or nature, or whatever you want to call it didn't want you to mix carbohydrates, starches and fats, you'd never have a grain, you'd never have a vegetable or a fruit, would you? What's in a grain? It's got carbohydrates, starches, fats, sugar. It's got everything in it. Why does nature do that? One guy says don't mix carbohydrates, and the other guy says don't mix protein with it; it's all a bunch of lard, something to sell a book. And the poor public is so confused, they don't know what to do.