Desert Hot Springs, CA
I stopped using a microwave maybe 15 years ago. I actually use my RV microwave as a storage cabinet. I'll take extra storage over soft, soggy vegetables any day! The more alive/raw your food is (I'm talking about plants here), in it's most natural state, the better tasting and better for you it is. Cooking your veggies in a microwave kills all of their nutritional value as well as flavor. That goes for boiling your vegetables as too, with some exceptions, such as potatoes. I don't care what the package says! If they can be eaten raw, they don't need to be boiled or nuked.
Here's a few tips on cooking (not over-cooking) the best tasting and most nutritious veggies:
For leafy greens, such as spinach or kale: Start fresh. Avoid buying frozen greens, if you can. If you don't want to eat them raw, cook only until the just wilt. Sometimes this means less than a minute. If they're going in a soup, you might want to even put a handful of them raw, in the bowl. Ladle the cooked soup over them. Stir until they wilt.
For delicious raw kale: Remove the vein and massage the leafy part until it's softer and appears darker and somewhat wilted. This takes away the bitterness.
For asparagus, brussel sprouts, carrots, broccoli, green beans: Again if not eating raw, sauté or roast in the oven, but test for doneness when they still have they're most vibrant color. If the vegetables pale, they are over-cooked. Never boil.
For all veggies: Don't be afraid to season! A little salt, pepper, and garlic powder is my favorite combination, for most vegetable dishes.
This is a very fast and easy dish that is a staple for us. Because it is served cold, it is a great dish to take to work or on the go, for lunch. Combining raw and cooked ingredients, it is an excellent balance of flavors and raw nutrients for your body.
|Sesame Peanut Noodles|
Sesame Peanut Noodles
makes 4 servings
(vegan, *gluten free variation, oil free)
1 lb spaghetti or *rice noodles (for gluten free)
½ cup natural peanut butter (no additives)
¼ cup liquid aminos
¼ cup water
2 tbsp brown rice vinegar
juice & zest of ½ a lime
1/8 cup onion, chopped or 2 scallions, chopped
1 tsp fresh ginger, peeled & grated
1 tbsp sriracha sauce
1 tbsp unrefined sugar
¼ tsp red pepper flakes
½ cup peanuts
½ of a cucumber, cut in 2" long strips
1 carrot, julienned
1 tbsp sesame seeds
For the sauce:
In a food processor, process peanut butter, liquid aminos, water, vinegar, lime juice and zest, onion, ginger, sriracha, sugar, and red pepper flakes.
Cook noodles according to package instructions. Once tender, drain and rinse with cold water until completely cool. Toss with sauce until fully coated. Garnish with carrot, cucumber, sesame seeds, and peanuts. Serve cold.
If you don't want the extra kick from the sriracha sauce, replace sriracha with another tbsp unrefined sugar.