Your easy guide to cook and prepare yummy healthy vegetables

Did you know that the way you cook vegetables is as important as eating them? Depending on the container we use, the type of cooking, oil, condiments and so on, we can prepare a dish that is barely nutritious or one that is rich in vitamins and minerals and has a wonderful flavor.

In this article we reveal the secrets to extract all the potential of vegetables without complications by following some simple steps.

Which oil to use?

The first step is to choose a quality vegetable oil that allows you to cook at high temperatures, since most of these lose its properties and some even become toxic. The most appropriate oils are mainly coconut oil, followed by olive oil. Both must first be cold pressed and even better if organic.

The other oils available to us, such as sunflower or sesame seeds, which are also very healthy but not suitable for heat, will be preserved for seasoning already cooked dishes.

Which vessel to use?

Thanks to some studies, it has been shown that many containers and cooking utensils can be toxic in the long run because they release substances that accumulate in the body in the form of toxins that are very difficult to eliminate and which can end up causing diseases.

We recommend that you preferably use frying pans and pans in stainless steel, cast iron, glass, ceramic or titanium. Instead avoid those in aluminum and, above all, those in teflon, which according to many studies can be cancerous over time.

Steamed If you cook steamed vegetables. you will avoid losing all their properties in the cooking water and, moreover, the color and the consistency will be preserved more. It is a very light way of cooking since you avoid using excess oils.Sauté in the pan A healthy and quick way to cook vegetables is by sautéing them in a pan with a little oil. You can also use a wok pan that comes from the oriental kitchen as it allows you to store the heat very well making the vegetables crisp and keeping all the flavor.

Baked or grilled Even these two alternatives are very healthy and allow vegetables to retain flavor and properties. The embers or the barbecue will also give them an exquisite smoked flavor.  Steeped Some vegetables that could be eaten raw, but which are too hard, such as cabbage or broccoli, can be macerated in a sauce of oil, vinegar, sea salt, brown sugar, lemon and spices. Leave to soak for at least two hours so that they are softened, so that they can be eaten and digested better. Fermented You can also prepare fermented vegetables and vegetables to improve intestinal function by placing the vegetables (cabbage, carrot, beet, etc.) under preservation with water and salt (a tablespoon of sea salt for half a liter of water). Leave them in a hermetically sealed glass container for at least two weeks. Then eat them and store them in the fridge.

Condiments To cook always use sea salt and avoid refined or table salt, very poor in mineral salts. In addition, you can play with spices in the case of less tasty vegetables: ginger, cumin, smoked paprika, oregano, fresh basil, dried tomatoes and hot peppers are excellent options that can also facilitate digestion. When there are vegetables If you want to cook vegetables with legumes, we recommend adding a little kombu seaweed and cumin to the stew to better soften legumes and also facilitate digestion.