nutritional juices

[orangecanvas]

I just finished boiling up some delicious brown lentils and when I was letting the water out of the pot and into the sink, I noticed, as usual, the water retained a rownish color from the lentils

Comments

[quatre_vingts]

Try using the water as a base for soup or for cooking grains.

[clintpatty]

I don't eat much soup, but when we were getting broccoli from the garden, I ended up eating a good bit of broccoli rice.

[missdawn]

we tend to steam all of our stuff (well, my bf, not me). we have a vegan cookbook that suggests steaming times for different veggies but i guess that can be found easily enough on the web. steaming your veggies until they are "just" done retains much of the nutrients. in fact, some veggies require slight cooking in order for our bodies to absorb their nutrients.

[missdawn]

plus steaming requires little water.

[blueheron]

Depending onw what you are cooking up, you could reduce it after and reserve some of the boiled vegetables, or add in the peelings/cuttings and boil them until they are very soft, and then reduce it, make a vegetable broth.

I don't know how well that would work never having done it myself... but it would be worth a try!

[dagda_ollathir]

I usually drain the water into a cup and drink it before I eat.

[jonny_neblina]

in burkina faso (NW Africa) they typically just let all the water steam away like rice.