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- One
of the healthiest ways to cook vegetables to preserve
vitamin and mineral levels is by steaming. For a quick
and healthy meal, use a double decker steamer to cook
a tray of mixed vegetables along with another dish
such as hard boiled eggs or a batch of basamati rice
all at the same time.
- When
cutting vegetables for salads and soups, save the
stems, peelings and leftover parts of vegetables in
a container in your refrigerator. Every couple of
days, or when the container is full, use the scraps
to make a nutritious vegetable broth by putting the
scraps in a crock pot with some water. Let the mixture
simmer for at least several hours.
Save the broth for use in stews, soups, gravies, etc.
If you don't have a use for the vegetable broth right
away, pour the broth into ice cube trays and freeze
for future use.
You can make condensed canned soup more nutritious
and flavorful by adding and heating the soup with
the frozen veggie broth cubes instead of plain water.
- Use
a steamer to lightly steam a big assortment of fresh
vegetables each day. Don't throw out the water when
you are done. Save the water from the steamed vegetable
for use in stews, soups, rice and gravies. Save unused
portions in ice cube trays for future use.
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