On a typical time-starved night at my house, steaming is the main way I prepare my vegetables, mostly because it’s quick and holds the flavors and nutrients of the vegetables to perfection. The two things you have to watch out for when steaming are: not to overcook, not to let the water in the bottom of the pan evaporate and watch for that darn steam! Ouch!
I like to steam carrots, zucchini, green beans, broccoli, cauliflower, spinach and so many more. Here’s what to do:
1 cup of fruits or vegetables with every meal prepared by using methods other than deep-frying, like eating them fresh, sautéing, roasting, steaming, etc with healthy oils like olive, flaxseed, canola and grape seed oil.