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Vegetables
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Showing 25–36 of 108 results
- $9.95
A member of the brassica family, along with broccoli and cabbage, cauliflower, with its classic creamy white florets and delicate flavour is an attractive and popular choice.
Rich in vitamins, dietary fiber, protein and other nutrients, cauliflower is a vegetable that can be often seen used in variety of meals.
Cauliflower has a white variety called Romanesco cauliflowers. These are conical-shaped and pale green in colour.
- $9.25
Asparagus is a spring vegetable and therefore only available in the Australian spring season. Only young asparagus shoots are commonly eaten as they became harder and “woody” once they start to grow into maturity.
Being 93% water, Asparagus is low in calories and sodium. A good source of folate for healthy cells, it also provides essential vitamins K and B, and micronutrients like magnesium, zinc – all for good health maintenance!
Barry’s tips: Great as a side dish! You can stir-fry it, grill it and even use it in stews, soups or eat it raw in a salad!
- $4.15
Turmeric may be a tiny root, but it packs a great punch. Turmeric has a earthly, spicy, bitter and mustardy smell and flavour which is derived from one of the active ingredients in the root, namely curcumin, which has been celebrated in traditional medicine for its many uses.
It can be used to flavour savoury dishes, make juice, in baked goods, curries, as a natural food colouring. It can also be pickled, dried or even boiled with rice to give white rice a golden colour and a bit of a spicy flavour. Another favourite that many turn to is using the golden orange root in tea together with coconut milk for a lovely afternoon treat.
Tip: If you wish to activate the curcumin in turmeric add in some pepper, as most of the beneficial nutrients won’t actually enter your body when consuming curcumin alone. Pepper helps guide the healthy goodness of this root to where it belongs instead of it just leaving your system without doing any good. (Source: Turmericforhealth.com)
- $6.20
Capsicum (also known as bell pepper) comes in several different shapes and colours, and is common ingredient in recipes all around the world. It is related to its spicier variety the chilli pepper, but is milder and larger. Red, yellow and orange capsicums are sweeter than their green counterparts, which have a more bitter flavour.
- $4.15
Capsicum (also known as bell pepper) comes in several different shapes and colours, and is common ingredient in recipes all around the world. It is related to its spicier variety the chilli pepper, but is milder and larger. Red, yellow and orange capsicums are sweeter than their green counterparts, which have a more bitter flavour.
Bell peppers can be used in a variety of ways! Juice it, stir-fry it, sauté it, toss it in a salad… Only your imagination stops you when it comes to this versatile veggie!
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This aromatic herb has the highest antioxidant capacities of any food. It is often used as mouth and breath freshener but there are more to this herb than it is known for.
Mint is frequently used when cooking new potatoes and fresh garden peas. It can also be used in jams, jellies and sauces, and as an accompaniment to most main dishes.
$2.95$2.80 - $2.65
The fiber-rich brown onions are commonly used in stews, soups, braises, or stir-fries where its sweetness is brought out by the heat. Besides their anti-inflammatory properties and high water and sugar content, they are also a great source of vitamin C and manganese.
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Green cabbage is considered to be the king of all cabbages and the most popular one. It is loaded with antioxidants, vitamin K, vitamin C, vitamin B6, vitamin B1, dietary fiber and other good nutrients – – all good for vision, skin, bones, blood, immune system, heart and muscles!
Choose green cabbage that has crisp, bright looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.
Barry’s tips: Use it in stews, wraps, salads, soups, casseroles and more! Or mix with Red Cabbage to have a good balance of vitamins and nutrients.
$5.45$4.55 - $3.70
Radish comes in many shapes and sizes, but the one in the picture here is the smaller red circular plant also known as the European radish which is most commonly eaten raw. Their crunchy texture and slightly sharp, spicy flavour make them a perfect addition to salads. Raw radish tends to have a peppery flavour which can seem similar to that of mustard, horseradish and wasabi.
As a root vegetable, the bulb can be eaten raw or steamed depending on the toughness of the flesh. It can be added to soups, stews and other boiled dishes or even sautéed as a side dish on its own. For the more adventurous chefs out there, it has also been added to fruit juice recipes!
- $7.75
Fennel has a similar flavour to star anise, and the bulb, leaves and seeds are all edible. A great addition to many dishes, it adds a fresh flavour especially to Mediterranean dishes. The leaves, often called fronds, have slightly more subtle flavour and can be added to dressings, sauces and as garnish to brighten up dishes. The bulb can be sautéed, stewed, braised, grilled or even eaten raw.
- $4.15
The Swiss brown mushrooms come from the same portebello family as the white button mushrooms. They were the original variety of mushroom and were stronger in flavour.
Not widely known facts about mushrooms include their cancer fighting capabilities and ability to prevent diabetes.
They can be eaten raw or used in a wide variety of dishes including pasta, soups and stews.
- $5.05
This purple veggie has a unique taste and texture and is often found in Mediterranean cooking. Their slightly sponge-like texture and mild but bitter taste mingles well with many sauces.
Eggplant is very low in calorie and fats as well as a good source of vitamins and dietary fibers, making it a really healthy vegetable.
Roast, boil, grill or stir-fry.
