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Ode to the steamer

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I love my steamer. It gets more use than most tools in my kitchen. For the most part, I like quick & nutritious outcomes for my meals, so the steamer really suits my mission.

Steaming uses just a bit of water (usually about 1-2 inches), it is gentle on the veggies, many nutrients and texture remain intact. The vibrant, bright colors that result from steaming, keep me coming back to this process almost everyday. How can you deny roots & tubers being ready to eat in under 10 minutes!?

Here is a simple, healthy recipe that showcases both steamed & raw roots, seeds and herbs.

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1 medium golden beet, chopped

1 medium fennel bulb, shaved or cut very thinly

2 small leeks or 1 medium leek ( cut into coins up to the green part)

handful of fresh basil, ribboned

1/4 cup sunflower seeds (lightly toasted in your toaster oven)

1 T coconut oil, melted

pinch of salt & pepper to taste

Steam beets and leeks for 6-8 minutes. Meanwhile toast sunflower seeds (keep your eye on them), ribbon basil and shave fennel, transfer all into serving bowl. Once beets & leeks are done toss, transfer them into serving bowl, put the dollop of coconut oil on them and toss with salt & pepper. This is a great lunch for one or side dish.

When steaming more than one thing you can easily stagger start times. Such as if you are going to steam sweet potatoes and broccoli, just start with the sweet potatoes, chop & steam for about 5 minutes, then add the broccoli  for the last 2 minutes, transfer to a bowl and toss with a simple dressing for lunch or nut milk & cinnamon for a quick & healthy breakfast.

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It is not to late to do a spring cleanse with Seed to Health. Here is a quote from a recent cleanser:

“Thank you so much! I am just so grateful to you- I haven’t felt so grounded and radiant in a while. Such a noticable difference how clean eating and honoring of our physical body temple makes. And such an accessible thing. Loved your recipes!! Your cleanse really made me realize how accesible it is to feel good and treat ourselves well. It doesn’t have to be a drastic unreachable goal, as I’ve often made the concept of cleansing and healthy eating in the past.”

 

 

green beans & giveaways

This salad is amazing.  It is great hot & cold.  It is so easy to make with just 5 ingredients.

The whole trimming of the green beans take some time but I recommend using scissors and doing a couple at a time.

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Green Bean Salad

1 lb fresh green beans, washed, trimmed & cut into bite sized pieces (this is just my preference)

2 leeks, washed, cut into half moons

1/2 cup (packed) fresh dill

1/2 cup toasted almonds, coarsely chopped

2 T high quality extra virgin olive oil

Fill a sauce pan with water and bring to a boil. (This is to blanch the beans). While waiting for water to boil prepare green beans.  Once the water is boiling, place green beans in the water for one minute, with a slotted spoon or similar tool, transfer beans to a bowl of ice water to stop cooking, for a couple of minutes, then drain them in a colander.  Set aside while you prepare the rest.

In a medium sized skillet warm your choice oil/butter. I used 2 teaspoons of extra virgin coconut oil.  Add chopped leeks & a pinch of sea salt. Saute, uncovered for about 5 minutes, occasionally stirring.  Once the leeks have softened a bit, cover and let cook for about 10 minutes, stirring once or twice. While the leeks are cooking coarsely chop almonds and dill and add them to serving bowl~ If you have a toaster, lightly toast the almonds or quickly do it in a saute pan after the leeks are done.

Leeks should be super soft & buttery.  Add beans to serving bowl and toss with leeks, dill, almonds and olive oil.

( you could also steam the leeks for about the same amount of time and get a very similar outcome)

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On to the giveaway…

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