HOW TO STEAM VEG RECIPES

Name: Healthy Steamed Vegetables
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Yield: 1 serving(s)
Ingredients: 1/3 cup broccoli; 2 baby carrots, sliced into rounds; 1/4 cup summer squash, sliced into rounds; 1/4 cup zucchini, sliced into rounds; 2 ounces red bell peppers, sliced in bite-sized lengths

HEALTHY STEAMED VEGETABLES RECIPE - FOOD.COM

Healthy Steamed Vegetables Recipe - Food.com image

This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.

Total Time 25 minutes

Prep Time 7 minutes

Cook Time 18 minutes

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup broccoli
2 baby carrots, sliced into rounds
1/4 cup summer squash, sliced into rounds
1/4 cup zucchini, sliced into rounds
2 ounces red bell peppers, sliced in bite-sized lengths

Steps:

Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
Remove to a bowl and serve as is.

Nutrition Facts : Calories 41.5, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 30.4, CarbohydrateContent 9.1, FiberContent 2.9, SugarContent 5, ProteinContent 2.3

HEALTHY STEAMED VEGETABLES RECIPE - FOOD.COM

Healthy Steamed Vegetables Recipe - Food.com image

This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.

Total Time 25 minutes

Prep Time 7 minutes

Cook Time 18 minutes

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup broccoli
2 baby carrots, sliced into rounds
1/4 cup summer squash, sliced into rounds
1/4 cup zucchini, sliced into rounds
2 ounces red bell peppers, sliced in bite-sized lengths

Steps:

Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
Remove to a bowl and serve as is.

Nutrition Facts : Calories 41.5, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 30.4, CarbohydrateContent 9.1, FiberContent 2.9, SugarContent 5, ProteinContent 2.3

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