| Steamed Greens |
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By Tracy Holly Steam cooking ensures the optimum in natural freshness and flavour because steamed foods retain their shape, texture and fewer nutrients are lost in the cooking process. Steaming is a popular fat-free method for cooking vegetables. Steamed vegetables are not only healthful and delicious, they also add a dimension of balance and colour to any meal. Specialized appliances are available for steaming, but an inexpensive metal steam basket will also do the job. The metal basket is placed in a covered saucepan or a covered skillet containing a shallow layer of boiling water. Top your steamed greens with ghee (cultured, unsalted butter, clarified butter), celtic sea salt and fresh ground black pepper, or just add a squeeze of fresh lemon or lime to taste.
Green Beans Wash beans and trim the ends. Place them in the steamer and bring to a boil, reduce heat to low and simmer for 10 to 15 minutes. You'll know that the beans are done when they're tender to touch with a fork. Remove the beans from the pot and if desired, add ghee, sea salt and fresh ground pepper. Broccoli Florets Wash broccoli and trim the ends into uniform pieces. Place them in a steamer and bring to a boil. Reduce heat to low and simmer for about five minutes. Broccoli should be slightly crisp. Remove from pot, if desired add ghee, sea salt and fresh ground pepper. Kale Wash kale and cut off long stems. Cut leaves in half. Place in steamer and bring to a boil, reduce heat and let simmer for 10 minutes. Remove from pot, if desired add ghee, sea salt and fresh ground pepper. Spinach Spinach shrinks, so make sure to use at least one bunch per person. If using pre-washed spinach, there is no need to wash. If using bunch spinach, cut off the ends and fill the sink with cold water. Add sea salt and wash thoroughly, rinsing with water two or three times. Place clean spinach in a steamer and bring to a boil. Remove from heat and let stand for 10 to 15 minutes (do not lift the lid). Remove from pot, and if desired add ghee, a touch of nutmeg, sea salt and fresh ground pepper. Swiss chard or beet tops Cut long stems off. Thoroughly wash each leaf. Cut leaves in half if they are very large. Place clean leaves in a steamer, bring to a boil and reduce heat to simmer for 10 minutes. Remove from pot, and if desired add ghee, sea salt and fresh ground pepper. Tracy Holly Tracy Holly is a health and fitness activist and a great believer in alternative and natural medicine. In addition to being a full-time mom, Tracy works as a public relations officer and professional emcee, and coordinates national health and fitness symposiums. Tracy also teaches Latin and ballroom dancing and competes at Masters level as well as in fitness competitions, natural bodybuilding, and track and field. For more information, please visit www.coryholly.com. This article has appeared in, and is supplied courtesy of VISTA Magazine |
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