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Vegetarian Recipes for PROPERLY Steamed Vegetables

Steamed Broccoli, Cabbage & Cauliflower

Friends, you do not want to use the popular method of steaming vegetables in a basket or otherwise perforated container over a large quantity of boiling water that gets discarded, as this method robs the vegetables of too many vitamins and minerals. The best way is to cook in a pot without a basket, with a heavy lid and with as little water as possible. This way little or no water is left at the end.

Furthermore, for leafy vegetables, steam only till when the vegetables begin to soften as they should remain firm and intact.

This also is why other hard vegetables like roots, plantains should be scooped out instead of being poured into a basket or colander as this essentially robs the produce of too many vitamins and minerals. *(Yes, I may have to contradict myself at this stage here in regards to the afore-mentioned porridge recipe above, however for some reason, IN THAT ONE INSTANCE , it tastes better to discard the broth as suggested-just that one time. Let’s not forget, we must have had lemonade and tons of fruit and we still will be using avocadoes for dipping purposes, therefore, suffice it to say we should have had sufficient amounts of vitamins and minerals for the day.)

You will notice that the only condiment I use and think is permissible is the Uniodized Sea-Salt.

The other kinds of salt lead to water retention which could result into bloated eyes, itchy skin and they are notorious irritants of the digestive tract.

I don’t even use fresh onions due to this fact; however, being a root vegetable, it could be used for flavoring with any of these dishes. But of course you can always try the simpler version before exploring, as long as you try not to use any unnecessary condiments. In addition, if so desired, green onions could be used as well for the purpose of spice-permissibly, with discretion and caution.

Next, we will go over how to steam vegetables. For this method, we will basically use the given staple or main vegetable and the same methods apply for all of them.

The most common leafy vegetables to use are Broccoli, Cabbage, and Cauliflower.

For any of these:

1. Wash the vegetable with your Fruit/Vegetable Wash. ***.

2. Cut-up or break into smaller pieces (not too small though)

3. Add to the pot and a tight lid in which about 1/4-1/2 cups of water is boiling. (in other words, ensure that you can see a lot of vegetables with little or no water and do not have them covered with the water.

4. Allow the vegetables to steam on medium heat for about 3-5 minutes (checking ever so often to ensure that they are just about to soften)

5. Scoop the vegetables out into another clean pot or container and allow them to cool uncovered for about 5 minutes.

6. At this point you can add some already mashed avocadoes OR scoop out the flesh of 2-3 avocadoes on top of the vegetables and mash them (I prefer the latter option) -it is okay that some of the vegetables get mashed-

7. Add some sea-salt to the vegetables and avocadoes (starting on the lower end-1/2 tsp and if needed add some more)

Enjoy.

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NOTE TO READERS: This is a segment from the Recipes Chapter of our eBook (Fitness:Inside and Out). To get a clear understanding of some other requirements (condiments, additional advice etc) and procedures that go along with this particular recipe, feel free to click on its “original source here.”

Thanks,

The Bodyhealthsoul Team

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One Response to “Vegetarian Recipes for PROPERLY Steamed Vegetables”

  1. david says:

    hydrated@magdalene.minuteman” rel=”nofollow”>.…

    thanks for information!!…

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