Jenny's Raw Recipe Blog

My “Steamy” Raw Food Video #2: Steamed Broccoli and Cauliflower

Posted on November 03 2013 | (0) Comments
Category:New To Raw Foods

I hope this just-in-time-for-winter cooking demonstration on steaming broccoli and cauliflower gives you some new ideas for adding more healthy veggies to you diet. 

In my last post, I ‘confessed’ to enjoying an occasional meal that is not 100% raw.  It wasn’t a confession, really.  I’ve always been outspoken about the fact that I love raw food, but do not take an all-or-nothing approach to eating it.

Steam Bath for Your Veggies

Steaming is, by far, one of the best ways to cook veggies.  Nutrients are destroyed when veggies dive into high-temperature of boiling water.  It also leaches out nutrition from the vegetables and leaves it in the water.  Steaming, on the other hand, doesn’t subject your food to a bath of scalding water.  Instead it uses the steam from boiling water to cook your food more gently.

As for calories, virtually any veggie you steam will be around 25 calories per half-cup and chock-full of vitamins and minerals.  That’s what known as “nutrient-dense” and it’s a good thing!

Making the Most Out of Your Ingredients

As with all my raw food demos, this one includes many of my favorite tips for making raw food as affordable as possible.   

While I’m preparing the broccoli and cauliflower for steaming, I’ll share some cost-wise ideas for saving stalks to use in other raw food recipes such as healthy juices.

They’re Steamed—Now What?

When you master the secret of making steamed-to-perfection broccoli and cauliflower, you’ll be amazed at the number of things you can do with them.  Steamed veggies are great “as is” or added to salads.  You can also puree them to make wonderful soups. 

Share your “steamy” success stories.  Post a comment about a great dish you made with a gently steamed veggie.



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