I'm a big fan of
steaming vegetables since it helps preserve more nutrients.
Not exact matches
One of my favorite treatments for
vegetables, besides the go - to roasting /
steaming / sautéing, is marinating, which is especially good for summer,
since marinated
vegetables are at their best when cold.
Since I can never get enough of roast
vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly
steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.
You should cook most of your food
since cooking helps break down lectins (
steaming vegetables is a great way to break down lectins yet retain nutrients).
Darryl, do you think the anti-cancer compounds in cruciferous
vegetables are destroyed by
steaming,
since these are the same compounds that are potentially goitrogenic?
Since boiling
vegetables leeches out valuable nutrients such as minerals, it is better to
steam them whenever possible or just eat them raw.
I
steam «Normandy
vegetables» from Costco which is broccoli, cauliflower, carrots and yellow peppers (I throw out the yellow peppers
since they're a nightshade).
So,
since salads are hardly very nutritious anymore, I start
steaming vegetables to make up for it, but even these choices we can't be 100 % sure about.
Since then, this
vegetable has been
steamed, sautéed, boiled, roasted, pureed, and served on tables as a nutrient - packed powerhouse.