So here it is: Whenever you steam vegetables, KEEP THE WATER! I personally use this trick all the time with broccoli, but you can use it when you steam or boil any veggies—carrots, zucchini, spinach, kale, dandelion greens (yep, really good for your liver)—, whatever you want! And while steaming is a great method of cooking veggies—given you don’t cook the tar out of them like we’re known for down here in the South—you still end up losing some of the best nutrients in the water they’re cook in. Just take a peek in the bottom of your pot next time and you’ll see what I mean, bright green or orange goodness staring right back at ya. So it keep it! Let it cool on the counter and then store in glass containers to make soup, as the liquid in your favorite crock pot concoction, casserole dish or as your pasta water (and a million other things). Or even better, deglaze your organic chicken or wild-caught fish pan with the warm, healthy goodness right then and there! Point is, you can easily add a bunch of really good stuff that would otherwise just get tossed down the drain!
Here are my containers of super-charged water for my yummy golden pea soup today:
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