Best 152 quotes in «vegetables quotes» category

One day Mum saved up for this exciting new thing - a frozen chicken. She cooked it on the Sunday and we all sat around waiting for it, but there was a terrible smell from the kitchen. She didn't realise that the giblets were in a plastic bag inside it. We just ate vegetables and she cried and cried.

On January 30, 1988, my twenty-seventh birthday, I became a strict vegetarian. I developed a passion for health and nutrition. My diet consists of fruits, vegetables, grains, nuts and legumes only, and has for the past 15 years now.

Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!

Our ancestors were eating meat over 2.5 million years ago. We mainly ate meat, fish, fruits, vegetables and nuts. We have to assume our physiology evolved in association with this diet. The balanced diet for our species was what we could acquire then, not what the government and doctors tell us to eat now.

One good thing about California is we have quite a broad-based economy. We provide more fruits and vegetables and produce to the United States than any other state. So we have actually the single largest agricultural sector in the country.

People like to blame Mexican food, but look at what's happening globally, look at all the fast foods and products filled with trans fat. Before the Mexican Revolution, a hundred years ago, people were eating what now macrobiotics tells us to eat, corn, black beans, rice. That's what people were eating - and chile peppers. That's a healthy diet. And also they ate a lot of vegetables.

Some people are absolutely funny and you want to wish them Happy Thanksgiving in funniest way possible. Here is the list of Funny Thanksgiving sayings. Just chose the quote you want to wish that person. Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.

So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.

That the vegetable creation should restore the air which is spoiled by the animal part of it, looks like a rational system, and seems to be of a piece with the rest.

The average food item on a U.S. grocery shelf has traveled farther than most families go on their annual vacations.

The brussels sprout. This is also the worst vegetable of next year.

The effort to eliminate synthetic pesticides because of unsubstantiated fears about residues in food will make fruits and vegetables more expensive, decrease consumption, and thus increase cancer rates. The levels of synthetic pesticide residues are trivial in comparison to natural chemicals, and thus their potential for cancer causation is extremely low. [Ames believes that "to eat your veggies" is the best way to prevent cancer.]

The farther north you go, the fewer fruits and vegetables there are. What kind of apple trees do you suggest the Inuit get their apples from? And how much oil is expended transporting such things out there? It's an equation.

The cabbage surpasses all other vegetables. If, at a banquet, you wish to dine a lot and enjoy your dinner, then eat as much cabbage as you wish, seasoned with vinegar, before dinner, and likewise after dinner eat some half-dozen leaves. It will make you feel as if you had not eaten, and you can drink as much as you like.

The hospital that feeds you refined sugar, white bread, canned soup, bouillon cubes, and frozen vegetables should be closed by the health department as a menace to the public health.

Sleep is a state in which a great part of every life is passed. No animal has yet been discovered, whose existence is not varied with intervals of insensibility; and some late philosophers have extended the empire of sleep over the vegetable world.

The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.

The meal was pretentious - a kind of beetroot soup with greasy croutons; pork underdone with loud vulgar cabbage, potato croquettes, tinned peas in tiny jam-tart cases, watery gooseberry sauce; trifle made with a resinous wine, so jammy that all my teeth lit up at once.

The same intelligence is required to marshal an army in battle and to order a good dinner. The first must be as formidable as possible, the second as pleasant as possible, to the participants.

There is no disease, bodily or mental, which adoption of vegetable diet, and pure water has not infallibly mitigated, wherever the experiment has been fairly tried.

There is no logical basis to support the theory that plants feel pain. The dubious possibility that they might, however, is no justification for killing obviously sentient beings. Any rational person understands the striking difference between slitting the throat of a sentient animal and plucking a fruit or a vegetable.

The smell of manure, of sun on foliage, of evaporating water, rose to my head; two steps farther, and I could look down into the vegetable garden enclosed within its tall pale of reeds - rich chocolate earth studded emerald green, frothed with the white of cauliflowers, jeweled with the purple globes of eggplant and the scarlet wealth of tomatoes.

There ought t'be some way t'eat celery so it wouldn't sound like you wuz steppin' on a basket.

The stressful part of that is that you're not a chef. People who have learnt to be chefs have spent years in kitchens just on the vegetable section and then move up to the fish section, etc, whereas you have to do everything and it's really full on, but it's an amazing experience.

They [potatoes] are good for boys cold fingers at suppertime on winter nights.

There is fuel in every bit of vegetable matter that can be fermented. There's enough alcohol in one year's yield of an acre of potatoes to drive the machinery necessary to cultivate the fields for a hundred years.

Trees have from time immemorial been closely associated with magic. These stout members of the vegetable kingdom may stand for as long as a thousand years, and tower far above our mortal heads. As such they are symbols and keepers of unlimited power, longevity, and timelessness. An untouched forest, studded with trees of all ages, sizes and types, is more than a mysterious, magical place - it is one of the energy reservoirs of nature. Within its boundaries stand ancient and new sentinels, guardians of the universal force which has manifested on the the Earth. . . .

The whole Mediterranean, the sculpture, the palm, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the bronze men, the philosophers - all of it seems to rise in the sour, pungent taste of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water.

To grow up in intimate association with nature - animal and vegetable - is an irreplaceable form of wealth and culture.

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.

Vegetarianism that is me. I don't eat meat. It's been over 10 years. Actually it's been 11 and a half years and I feel good and I feel like I look good and I have energy& and you have to look at what you're putting in your body. I eat vegetables and I eat grain and I take care of myself and I don't think I look that bad, do I?

Vegetables deplete soil. They're extractive. If soil has a bank account, vegetables make the largest withdrawals.

When about 16 Years of Age, I happened to meet with a Book written by one Tryon, recommending a Vegetable Diet. I determined to go into it.... My refusing to eat Flesh occasioned an inconveniency, and I was frequently chid for my singularity.

We can make a commitment to promote vegetables and fruits and whole grains on every part of every menu. We can make portion sizes smaller and emphasize quality over quantity. And we can help create a culture - imagine this - where our kids ask for healthy options instead of resisting them.

When I was alone, I lived on eggplant, the stove top cook's strongest ally.

When we're coming up to the race, the Friday, Saturday and Sunday, I always have the same lunch. So that's before the second practice, before qualifying and before the race, I always have a tuna vegetable risotto. The chef makes it slightly spicy, so there's a bit of a kick.

Whether you bathe in the Ganga for a thousand years or live on vegetable food for a like period, unless it helps towards the manifestation of the Self, know that it is all of no use.

Without any extraordinary effort of genius, I have discovered that nature was the same three thousand years ago as at present; that men were but men then as well as now; that modes and customs vary often, but that human nature is always the same. And I can no more suppose, that men were better, braver, or wiser, fifteen hundred or three thousand years ago, than I can suppose that the animals or vegetables were better than they are now.

You can find examples of how little we value ourselves everywhere you look. The signs on the front of the convenience stores where Stephen lives in Florida tell the story. Beer, ice, bread and milk are the big come-ons. The order of the words varies, but beer and ice are always two of the top four staples for sale. If we were all taking care of ourselves, wouldn't the convenience stores compete for our dollars with signs that read "Fruit, Vegetables, Bread, Milk"?

At only nine in the morning the kitchen was already pregnant to its capacity, every crevice and countertop overtaken by Marjan's gourmet creations. Marinating vegetables ('torshis' of mango, eggplant, and the regular seven-spice variety), packed to the briny brims of five-gallon see-through canisters, sat on the kitchen island. Large blue bowls were filled with salads (angelica lentil, tomato, cucumber and mint, and Persian fried chicken), 'dolmeh,' and dips (cheese and walnut, yogurt and cucumber, baba ghanoush, and spicy hummus), which, along with feta, Stilton, and cheddar cheeses, were covered and stacked in the enormous glass-door refrigerator. Opposite the refrigerator stood the colossal brick bread oven. Baking away in its domed belly was the last of the 'sangak' bread loaves, three feet long and counting, rising in golden crests and graced with scatterings of poppy and nigella seed. The rest of the bread (paper-thin 'lavash,' crusty 'barbari,' slabs of 'sangak' as well as the usual white sliced loaf) was already covered with comforting cheesecloth to keep the freshness in. And simmering on the stove, under Marjan's loving orders, was a small pot of white onion soup (not to be mistaken for the French variety, for this version boasts dried fenugreek leaves and pomegranate paste), the last pot of red lentil soup, and a larger pot of 'abgusht.' An extravaganza of lamb, split peas, and potatoes, 'abgusht' always reminded Marjan of early spring nights in Iran, when the cherry blossoms still shivered with late frosts and the piping samovars helped wash down the saffron and dried lime aftertaste with strong, black Darjeeling tea.

As it turned out, the purée of spring vegetables exceeded Mr. Ravenel's description. The soft reddish-orange emulsion really did taste like a garden. It was a bold, creamy harmony of astringent tomato, sweet carrots, potatoes, and greens, bound together in a lively snap of springtime. As Phoebe bit into a half-crisp, half-sodden crouton, she closed her eyes to savor it. God, it had been so long since she'd really tasted anything.

At lunch you order steamed vegetables because you're remembering that you have a heart too. You feel humbled by your heart, it works so hard. You want to thank it. You give your heart a little pat

But the kitchen will not come into its own again until it ceases to be a status symbol and becomes again a workshop. It may be pastel. It may be ginghamed as to curtains and shining with copper like a picture in a woman's magazine. But you and I will know it chiefly by its fragrances and its clutter. At the back of the stove will sit a soup kettle, gently bubbling, one into which every day are popped leftover bones and vegetables to make stock for sauces or soup for the family. Carrots and leeks will sprawl on counters, greens in a basket. There will be something sweet-smelling twirling in a bowl and something savory baking in the oven. Cabinet doors will gape ajar and colored surfaces are likely to be littered with salt and pepper and flour and herbs and cheesecloth and pot holders and long-handled forks. It won't be neat. It won't even look efficient. but when you enter it you will feel the pulse of life throbbing from every corner. The heart of the home will have begun once again to beat.

Beef consommé or purée of spring vegetables," she read aloud. "I suppose I'll have the consommé." "You'd choose weak broth over spring vegetables?" "I've never had much of an appetite." "No, just listen: the cook sends for a basket of ripe vegetables from the kitchen gardens- leeks, carrots, young potatoes, vegetable marrow, tomatoes- and simmers them with fresh herbs. When it's all soft, she purées the mixture until it's like silk, and finishes it with heavy cream. It's brought to the table in an earthenware dish and ladled over croutons fried in butter. You can taste the entire garden in every spoonful.

From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu. Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.

Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head. But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.) "He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian terreno, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen. We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.

Hakuna shaka yoyote (kwa mfano) kwamba mboga za majani na matunda vina vitamini nyingi mwilini na madini na vitu vyote vizuri katika mwili wa binadamu, na kwamba kadhalika vina kirutubisho cha ufumwele ambacho huzuia kufunga choo na matatizo mengine ya mfumo wa usagaji chakula. Kirutubisho hiki kikizidi mwilini utapata matatizo makubwa yatakayoweza hata kukusababishia kifo!

I am certain you are not one of those dreary fellows one reads of who demands that their lady friends be in possession of a maidenhead. Mine was taken by a marrow two years ago.” “A marrow, Miss Pertwee? The vegetable that the Italians call il zucchine?” “The very same.A most particularly bold and impetuous hot-house marrow. It was quite the ravishment, I can assure you.” “I consider it no dishonor at all to be preceded by so noble a vegetable.

But what is the point of buying vegetables in plastic bags? Everything from the supermarket smells of plastic. Everything from the market smells like it’s supposed to.