Turnip greens are the leaves of the turnip plant, which may be better known for its root. Turnips belong to the species Brassica rapa, along with bok choy, rapini, and napa cabbage. They belong to the Brassicaceae family, along with mustard, kale, collards, watercress, Brussels sprouts, arugula, radishes, cabbage, kohlrabi, broccoli, horseradish, cauliflower, daikon, land cress, rutabaga, and shepherd’s purse. Turnip leaves are smaller and more tender than collards, and they have a slightly […]
While leafy greens are the superstars of nutrition, they are followed closely by vegetables that come from other parts of a plant, most notably the roots. Botanically, some of these foods are technically tubers, rhizomes, corms, bulbs, or underground stems, but from a culinary standpoint, they’re all known as “root vegetables.” The underground parts of some plants act […]
Author + Educator of a Ketogenic, Grain-Free, Vegan Lifestyle
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Promoting Responsibility and Choice in Private Home Rentals
Thoughts about veganism. Promoting an end to the use and the property status of members of nonhuman species.
The Bizarre Economics of Meat and Dairy
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Transcending Speciesism Since October 2008
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