Note: this piece first appeared in the January 2006 issue of Clark Wellness ForkBytes.
One of my favorite preparations for vegetables is to steam them. It couldn’t be simpler — simply clean and slice your veggies and throw them in a steamer basket over boiling water. It’s so easy to add an extra vegetable to your meal when you use this cooking method.
Steaming is a light preparation for veggies. In fact, compared to boiling, steaming is considered a “cooling” preparation, meaning it is more cooling to the body than other cooking methods. Also, because steam moves up during the cooking process, steaming is considered by macrobiotic practitioners to have what’s called an “upward energy,” which means it acts more on the upper parts of the body, such as the lungs and respiratory system. If your nasal and respiratory passages feel dry in the winter, eating steamed vegetables can help draw more moisture to these areas of the body.
Toxins are the first thing to leave the water in the form of steam when water is boiled, so it’s important to steam with pure, clean water. You may have heard that some nutrients are lost in the steaming process, which is true — but the good news is that if you’re using good water, you can drink the steaming water after your veggies are cooked. I especially love to do this with leafy greens, such as collards or kale. Just add a few drops of umeboshi vinegar to the water and drink warm. It’s a very soothing, nourishing tonic!
Cooking time depends on what vegetables you are using and how you like them done. Steaming broccoli for a minute or two will turn it a vibrant, bright green, but it will still be fairly crunchy. If you let the broccoli steam for 10 or 15 minutes, it will be very soft. Experiment and see what you like!
Make it a delicious, simple meal by adding a whole grain to your steamed vegetables. See our many whole grain recipes for inspiration. Enjoy!!
