Steaming is one of the most healthful ways to cook vegetables to retain all the nutrients. Create a healthy meal in minutes by steaming vegetables.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.
Restorative ingredients and recipes guided by traditional wisdom & modern practices that help enhance your natural healing, detoxification & elimination process.
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Steamed Green Beans
WASH, cut the top off whole beans – don’t cut off “tail” it’s edible – see Knife Skills in the photo gallery
SAUCEPAN ADD water 5cm / 2″ bring to a boil, lid on.
STEAMER BASKET place green beans. Use stainless steel or bamboo steamer, never plastic.
PLACE steamer basket over boiling water, lid on. Water level should be below steamer basket.
SET TIMER 3 mins – CHECK if fork-tender as you like; if not steam another 1 min. Turn off heat.
REMOVE steamer basket. If you leave it sit over water or the lid on, it will keep cooking = overcook.
SERVE steamed beans as is, with extra virgin olive oil + sea salt or our Orange Cider Vinaigrette
LOW FODMAP + IBS limit serving to 15 green beans and see how you feel.
USE steamer water for cooking grains or adding to vegetable stock or use again or discard.