Vegetable Variety Quotes

I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots

Kale is my best friend. I eat kale salad. I put kale in my smoothies, kale in my soup. Kale, kale, kale! I feel like Popeye. I love it. I definitely need variety or I get super bored, so I have to mix it up with different sauces and tahini or whatever.

For dinner, I have at least four or five different vegetables of all colors: purple, orange, green and red. I eat as many colors as possible, including carrots, broccolini, asparagus, cauliflower, kale and more.

Do you like vegetables?" Sophie asked, hoping to steer the conversation towards a slightly less dangerous kind of food. "You is trying to change the subject," the Giant said sternly. "We is having an interesting babblement about the taste of the human bean. The human bean is not a vegetable.

The only vegetable I liked when I was little was broccoli, which I called trees.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

I make an enormous amount of salads, but my salads are like meals. They're amazing. I like going down to the farmers' market and looking to see whatever you can find, because you can put anything in a salad.

A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top.

Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.

In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.

My aim is to get people excited about eating more veggies and seeing them as delicious ingredients rather than a chore.

The near end of the street was rather dark and had mostly vegetable shops. Abundance of vegetables - piles of white and green fennel, like celery, and great sheaves of young, purplish, sea-dust-coloured artichokes . . . long strings of dried figs, mountains of big oranges, scarlet large peppers, a large slice of pumpkin, a great mass of colours and vegetable freshness. . . .

Who cares if a carrot has a slight bend? They're all the same when they end up on the plate.

I'm obsessed with broccoli, carrots, celery, string beans, snap peas, black kale, brussels sprouts, cabbage - I could go on! They used to call me 'rabbit' when I was a kid. I hate mushrooms, though. I apologize to fungi lovers, but this way, there's more for you!

My main aim is to change our perception of how we look at vegetables because I think vegetables have always been put on the side - it's always been your steamed broccoli or boiled broccoli with your meat.