I love Veggies! But I want to try a different way of cooking other than boiling

Hi! This is also a nice one. It's okay if you don't cook yet still you gave me good ideas. I love it! I'll try this one too. Thanks again!

You're welcome!

This isn't true of broccoli - see http://www.elements4health.com/how-to-maximise-the-cancer-fighting-power-of-broccoli.html (140degreesF is 60degreesC). Neither is it true of some beans, which have to be boiled vigorously for 10 minutes to destroy a really nasty toxin. Neither is it true of tomatoes, if it's the lycopene you're after. And I think there are problems with potatoes and parsnips, etc. I prepare vegetables for a soup kitchen, where it's a job to get the guys to want to eat the vegetables, but broccoli, prepared the Elizabeth Jeffery way (steam 3-4 min), goes down a treat. So does the vegetable compote, prepared as follows: Cover the bottom of a stockpot with a layer of oil. Sprinkle powdered roast spices and herbs to taste. Cut up ginger root as fine as you are prepared to and add to taste. Cover with at least a layer or more of sliced onion. and above that sliced carrot, and above that tomatoes (I cut in half, unless they are small), which will form the bulk of the dish. Place on top of that sliced, or otherwise pulverised sharon fruit (or persimmon or kaka fruit) - I use at least a quarter of one, and at most a whole fruit, depending on price and state, and garlic that has been pressed at least an hour previously (if you're going to cook immediately). Add also some avocado, if you feel you can spare it for this purpose (it doesn't have to be in tip-top condition). Sometimes I also add sliced celery, and other non-brassica vegetables can be added (I also added spinach when it was cheap) if you fancy the idea - roots are probably best where you put the carrots. Heat to boiling and boil for 15 minutes. Mix and serve.

Sorry 1. I meant kaki fruit not kaka - Greek speaking readers might have been especially puzzled. 2. I forgot to mention the orange (sweet) pepper(s) that I always try to include (red as well, but generally they're more expensive, so I use less of them). Another ingredient I've used in salad dressing, but not yet in this dish is lime - you put the whole (washed) lime in the boiling vegetables for up to 10 minutes, then take it out, peel, discard the peel and pips and add the juice and flesh to your compote.

That's a nice plate! Yummy! And yup I also tried eating them raw before. And maybe because that my mind is set on cooking, I forgot I can always eat them raw. Thanks for reminding me! Love this idea too! I'm so excited to go to the market now.. :)

I love cooking! Thanks for sharing your thoughts.

Hey there! Thanks for the idea.. =) I love coffee in the morning. So I haven't tried juicing the veggies (because I don't have a juicer or a blender.. :D ) Anyway, I'll get my blender or juicer and try this one. Thanks!

Nope, I haven't tried mixing steamed veggies to cooked meat. But I guess somehow, in a chopseuy recipe, the veggies should be half-cooked then the meat either boiled or stir-fried. Ii'll do this one too. Thanks for the tips for steaming!

hello! this is different. This is in a way, eating them raw, and I like it! And the yogurt tip is a fresh one for me because I seldom buy yogurt, it's expensive where I am. But I guess I'll find ways, thanks for your ideas!

Thanks! But maybe fry them sometimes. I know the taste is good when they're fried however, the unwanted fat is also there. Since you suggested olive oil, this will really work. Thanks again!