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Coach Georgianne’s Favorite Methods for Cooking Vegetables
Cooking vegetables you enjoy is key wellness tool for you and your entire family! I’d like to share three steps for making this happen for you.
1. Steaming is one way to prepare simple, clean-tasting vegetables. Steaming takes 5-10 minutes for leafy vegetables, and 10-25 minutes for roots. All you need is a steaming basket and a pot with a lid, filled with about 2 inches of water.
Steamers come in a variety of forms. The stainless steel fold-up variety fits inside a pot to keep the vegetables above water. Some pots are specifically made with holes in the bottom for steaming over another pot of water. To steam vegetables, simply follow these steps:
2. Blanching, or quick boiling, is another way to prepare vegetables quickly and “cleanly.” Blanching helps to break down the fiber of raw vegetables more so than steaming, and this aids digestion. The better you can digest your food, the more nourishment you receive. Blanching vegetables also removes the raw flavor and brightens up their color. To blanch vegetables, simply follow these steps:
For softer vegetables, let them cook longer. Remember, for steaming and blanching, the size and density of the vegetable will determine the cooking time. Harder vegetables like roots take the longest. Green leafy vegetables, such as collards and bok choy, take less time.
Any vegetables may be steamed or blanched. These two cooking methods are especially good when you want to “get to know” a new vegetable. Experiment with different combinations of vegetables. Pay attention to colors, textures, and flavors!
3. Stir-frying is another quick and nutritious way I like for cooking vegetables. You can stir-fry any kind of vegetable in oil or in water. Softer vegetables such as Chinese cabbage, bok choy, thinly sliced carrots, mushrooms, and onions will only take a few minutes to cook.
Before you start, have all of the vegetables rinsed and cut into pieces—thinner slices and smaller pieces will cook faster and more evenly.
If you choose to use oil, heat a wok or a frying pan and add a small amount of oil (like avocado, sesame, or coconut oil). If you are making a small amount of vegetables, brushing the wok or pan with oil is usually enough. Start with the harder vegetables like roots. Add one variety at a time and cook them until they become shiny before adding the next ones. Sprinkling a pinch of sea salt over the vegetables draws just enough moisture to prevent sticking and will bring out the flavor. You may also sprinkle water over your vegetables to gain extra steam and heat.
If you choose to sauté with water, add one inch of water to your wok or pan, and bring to boil. Add thinly sliced vegetables, cover, and simmer for 5-10 minutes. At the end of cooking you can make a nice sauce, thickened with arrowroot or kuzu, and seasoned with soy sauce, ginger, or garlic.
4. Many vegetables taste delicious when baked. This is one of my favorite ways of cooking vegetables. Baking brings out the very essence of the vegetables, especially squashes and roots. Place vegetables in a baking pan, roast for 45-60 minutes at about 400 degrees. Try baking any variety of the root vegetables and squashes shown below.