Can you believe this? The nutrition facts for all those veggies at the grocery store are totally wrong...they aren’t fresh. Our lettuce, carrots, and tomatoes travel hundreds of miles to reach the supermarket shelf. Every second after they are harvested the nutrition is dissapearing. Even if you do get fresh food, artificial fertilizers, pesticides, and herbicides have been changing the chemical makeup of our food for decades. But there’s an easy fix to this problem - growing a garden. Planting

Enjoy these savory veggies as they are or serve them over your favorite cooked whole grains or a bed of leafy greens. Cumin-Roasted Carrots with Chickpeas and Tomatoes from The How Not to Diet Cookbook. INGREDIENTS: 1 pound carrots, multicolor if available, cut diagonally into 1½-inch pieces 1½ cups cooked* or 1 (15-ounce ) BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed Spritz of apple cider vinegar * 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground black