Cauliflower and tomatoes are two of my favorite vegetables (although some people refer to a tomato as a fruit). Whether mixed into a salad, as an accompaniment to a main course, or by themselves, these two vegetables are good healthy choices. We are all familiar with the white fleecy head of a cauliflower, but there are yellow, orange, pink, green, and purple varieties, too. These types have a more pronounced flavor than the traditional snowy-white heads. Cauliflower provides many different nutrients, including vitamin C, calcium, magnesium, and potassium. Studies have shown that it may also contain cancer fighting elements.

Tomatoes are in so many things--from pizza to salsa--that we sometimes forget that we are eating them. Fresh tomatoes should have a bright, shiny, firm skin. You can ripen green tomatoes on a warm sunny day on a window sill, or outdoors, with the stem side down. Only refrigerate tomatoes if they have been sliced. Cool temperatures can cause them to lose their flavor. Tomatoes are high in vitamin C, and studies have shown that this may help protect the body against lung and stomach cancer. So dig into those vegetables, and feel good about eating healthy!