[Jamestown1630]

I peel the portion of the peppers that I leave un-pureed, in Gazpacho; if I don’t, the peppers are often unpleasantly fibrous. in that particular recipe. It’s easy, using a veggie peeler. I’m not worried about nutrition, then, because most of the pepper-skin gets pureed, and goes into the recipe. (I think Gazpacho is an especially ‘healthy’ way to eat veggies, because it’s all raw.)

If I’m using peppers in salads, I just leave the skin on, and do the same in any cooked/baked application.

I’ve read recently that one shouldn’t peel carrots - just scrub them off really well. Apparently, if you peel them, you lose a lot of the nutrition.

(It may have been Liz -?- who told me this about carrots...)

[Aliska]

I can't chew raw veggies unless they are chopped tiny fine.

Normally I would leave the skin on peppers; I thought it might be different to peel them and chop for when I get around to making spinach artichoke dip.

Yeah, carrots are better with the skin on but I'd rather have them peeled for most things I use them for. They just look nicer peeled (to me).

[Aliska]

Now that I've been thinking about it, maybe a bit of an exaggeration; the broccoli coins were probably between the size of a quarter and half dollar. Sometimes I cook the broccoli and throw the stems back in the fridge for a few days. They keep well.

And the asparagus is too skinny. I kind of like them a little fatter.

[Liz]

That is something I believe in, JT.....all of the nutrition in vegetables is right under the skin.

Baked potatoes are healthier b/c you eat them w/ the skins on.

Sometimes after scrubbing the potatoes, I oil the outside so that after baking the skin is nice and crispy......and deliciously edible.