How to make plain, steamed vegetables more exciting
These hints can be applied to all steamed vegetables:
After cooking, add one tablespoon cold pressed olive oil, flaxseed oil or coconut oil to every 2 cups of greens.
Add 2 bay leaves or 1 teaspoon cumin seeds to the cooking water.
Sprinkle cooked greens with pumpkin, sesame, flax or sunflower seeds, almonds, walnuts or dried shredded coconut.
Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallion.
Use a splash of tamari soy sauce or umeboshi vinegar to add extra flavor to cooked veggies.
Squeeze fresh lemon or lime juice over steamed vegetables.
My personal favorite: Add 1 tablespoon cold-pressed coconut oil, 1-2 cloves minced or pressed garlic, 1 teaspoon fresh grated ginger and 1-2 teaspoons raw apple cider vinegar. Especially tasty on greens.
For kids (or the kid inside): drizzle with a little raw honey or grade B maple syrup
For a quick, ready made option, try drizzling vegetables with Annie’s organic Goddess Dressing (not Green Goddess).
