Steamed Vegetables

Sometimes it's hard to believe that healthy things can taste great...but they do!

Steamed Cauliflower and Carrots

Steamed Vegetables (20 mins)

Cauliflower, carrots, broccoli or your favourite vegetables

Salt

1. Soak the vegetables in a tub of clean water, then wash them.
2. Peel the skin of the carrots, then slice them into french-fry shapes (see picture below).
3. Use a pair of scissors to cut off the little 'trees' of the broccoli and cauliflower. I find that using scissors is easier, cleaner and reduces the crumbly bits that fall out. 
4. Place all the vegetables on a stainless steel plate. 
5. Place a steaming rack in the middle of a wok or non-stick frying pan. Then, fill the wok/pan with water; the water level should be slightly lower than the top of the steaming rack. 
6. Put the stainless steel plate on top of the steaming rack, then cover the wok and leave the vegetables to steam away merrily for about 10 - 15 minutes or until as tender as you like. You can use a fork to test the tenderness of the veggies. 
7. Serve.

How to cut carrots into rectangular shapes (like French Fries)

Mixed Vegetables

Greens always make a meal complete!

Mixed Vegetables

Mixed Vegetables (20 mins)

Broccoli

Cauliflower
Red and green capsicums
Garlic
Salt
Oil

1. Soak the broccoli and cauliflower in cold water for awhile. 
2. While the veggies are soaking, crush, chop and dice 4 cloves of garlic. 
3. Wash the broccoli and cauliflower under running water and using a pair of scissors, cut them into bite-sized pieces. I find that scissors instead of a knife, helps minimize the crumbly bits that fall out when you cut these veggies.
4. Wash the capsicums under running water and rub the surfaces thoroughly. Cut off the 'heads' of the capsicums, scrape the seeds out with a spoon and then cut them into bite-sized pieces.
5. Heat up the non-stick frying pan, pour in some oil.
6. Fry the garlic until they get a little golden brown.
7. Throw in the broccoli, cauliflower and capsicums and fry it just a bit.
8. Cover the frying pan for about 30 seconds.
9. Pour in a little water and add a dash of salt; mix it up evenly.
10. Serve.