How to Get the Most Antioxidant Bang Out of Your Veggie Buck, written and illustrated by Janice Taylor, Life & Wellness Coach, author and 50-pound big-time-loser.
While many people are true believers in the power of the raw food, mind-twisting news from researchers in Italy, one of the top culinary capitals of the world, encourages us to boil, steam and even fry our veggies (although, truly, I don't know if I can go there, however heavy in antioxidants).
The study, which was published in the Journal of Agricultural and Food Chemistry, compared these various cooking methods on zucchini, carrots and broccoli and found that cooking increased certain antioxidants that are crucial to fighting disease.
So, put on your chef's hat and funky apron, get out your steamers and sauté pans, and get ready to cook up some carrots, zucchini and broccoli!
Broccoli
For best antioxidant boost: Boil or Steam
Resulting in a 31 percent increase in gluocosinolates, which prevents certain types of cancer, as well as a 32 percent increase in carotenoids, which boosts Vitamin A production.
Blessed Broccoli (from the book, Our Lady of Weight Loss: Miraculous and Motivational Musings from the Patron Saint of Permanent Fat Removal)
Ingredients:
Lemon herb pepper
1/4 cup white wine vinegar (try white wine fig, my latest obsession)
2 tablespoons fresh thyme
fresh ground pepper to taste
Directions:
Steam broccoli.
Toss all ingredients together.
Enjoy!
Carrots
For best antioxidant boost: Fry or Steam
Resulting in a 61 percent increase in caffeic acid, which fights certain cancers and cardiovascular disease.
Spiritual Carrot Stir Fry
Ingredients:
1 tablespoon olive oil
2 medium carrots, cut into strips
1 large Vidalia onion, chopped
1 tablespoon ginger, freshly grated
soy sauce, low-sodium
Directions:
In large skillet or wok, heat oil. Stir fry vegetables until tender, yet crisp; approximately 6 minutes. Add ginger and soy sauce to taste.
Zucchini
For best antioxidant boost: Boil or Steam
Resulting in a 20 percent increase in beta-carotein (a carotenoid), resulting in Vitamin A production.
Zealous Zucchini
Ingredients:
2 medium zucchinis
6 whole gloves of garlic (or more; as many as you like ... if you love garlic, go for it!)
1 tablespoon olive oil
Directions:
Bring a large pot of water to a boil.
Trim ends from zucchini; cut each zucchini into long 1/8" to 1/4" inch strips; as skinny as you can.
Place zucchini and whole cloves of garlic in steam basket.
Place steam in pot.
Steam until zucchini is semi-soft.
Put zucchini in a bowl.
Mash the garlic.
Place in bowl with zucchini.
Drizzle with a tablespoon or two of olive oil.
Salt and pepper to taste.
Spread the word, NOT the icing!
Janice
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" . . . . kooky genius ~ see if her idiosyncratic diet plan will work for you." ~ O, The Oprah Magazine
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Yum!!! These sound like terrific and easy ways to jazz up veggies. Thanks, Ella, for your suggestions, too. Hubby and I both love brussel sprouts. We count them out to make sure we both get the same amount.
Apologies to Elle. Sorry I mispelled your name. :(
S'okay Renee -- here's a funny relating to your name -- had a high school debate partner by the name of Renee. In the tournament, everyone wrote their names on the board for reference. Well, Renee apparently did not "loop" her final ee enough for opposing debaters; when one got up to address some point we'd made, he called her "Renu".
As a raw foodist, a very healthy one, I question: How many antioxidents can the body utilize at one time? Is more necessarily better? The body needs calories to function, but we know that "enough" calories is healthier than "more" calories. The recipes look good enough, but I'll take my zucchini raw, spiral sliced with a delicious hearty raw marinara sauce!
+100. Respect. ;)
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