I talk a lot about vegetables. And for many people, that translates as “rabbit food.”
They picture salad after salad…heaps of lettuce leaves…
With the local farmers’ markets opening up, it’s time to take a field trip–and get reacquainted with all those great local organic veggies in the produce section.
It’s also time for a little lesson on how to fix them.
Cooked or uncooked?
And if you ask me, why debate it? The answer is easy–both!
But according to some research, certain vegetables benefit from heat. So it’s worth the effort from time to time. A quick sauté or steam can release more of the nutrients and make them more easily absorbed by the body.
Spinach, green beans, mushrooms, asparagus, broccoli, cabbage, green and red peppers, tomatoes–can all benefit from heat.
Just be careful not to overcook them. When steaming, use just a little bit of water or you’ll end up boiling them. And boiling is never the goal. That’s what kills the nutrients… sorry to all the moms out there who served boiled veggies with nearly every dinner.
Also try my favorite means of cooking–a quick sauté in a frying pan with a touch of macadamia nut oil. Toss in some chopped pancetta, bacon, or almonds. Or for a quick Asian stir-fry add a couple splashes of soy sauce and a touch of freshly grated ginger.
Of course, that’s not to say you shouldn’t eat veggies raw and heap them into a salad. Try mixing in some fresh leafy herbs, like parsley or cilantro while you’re at it. And there’s nothing like a fresh raw spinach salad drizzled with Mac Nut Oil. But switch to wilted spinach once in a while, as a nice side dish with a grilled steak.
Mix it up. And have fun. And feel free to share your favorite recipes with us on our Facebook page.