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!?
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!
Here is a simple, healthy recipe that showcases both steamed & raw roots, seeds and herbs. This is a great lunch for one or side dish.
Quick Steam Salad
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 a serving bowl, put the dollop of coconut oil on them and toss with salt & pepper.