If you aren't familiar with Nourishing Traditions or some other form of traditional food way of cooking, you might be interested to know that raw vegetables are NOT the MOST healthy veggies. When vegetables are raw your body has to work so hard to digest them, that most of the nutrients pass out of your body without being absorbed. The best thing to do is slightly cook the veggies and then add a form of saturated fat to aid in the digestion of the nutrients. Most nutrients you want out of veggies are fat soluble, so if you eat them steamed with no fat you will not be able to absorb their goodness. My fat of choice is usually butter, unless I'm cooking leafy greens then I like to use bacon grease. Here's how I do it:
Heat a small amount of water in a skillet. It doesn't matter if it is
Add some salt to the water. A generous pinch will do, you can add more later.
While that's heating, wash and prepare (chop or snap) your veggies.
Add to the hot salted water.
Cook to desired tenderness, stirring as needed. Green beans or leafy greens are quick, like 2-3 minutes. Something like carrots, may take 6-10 minutes. Squash, broccoli, or the like, somewhere in the middle.
Drain off excess water and add some butter. A generous amount. (this was a little too much for green beans. It will depend on how much your veggie will absorb.) Carrots or squash will absorb more than beans. Broccoli or cauliflower will absorb a good amount too. Use as much butter as they will absorb...butter (grass-fed butter) is your friend, it has nutrients in it you cannot get anywhere else!
Taste for salt, and add more if needed.
Add a generous amount of garlic powder. Fresh Garlic diced would also be nice, but if you are in hurry, just shake on some powder. This technique is all about simplicity!
Toss to coat with the butter-garlic mixture, remove from heat, and serve.
Here's some carrots and quash I did the same way.
Happy Veggies to you!
Love and Butter,