For when you need to detox, or just want to feel great overall.
I feel so much better when I eat clean, don't you?
If you haven't invested in a steam-pan yet, I highly suggest you do!
Here's why: Rather than boiling water and tossing in veggies (resulting in a mushy, flavorless array of green depleted of all it's nutrients), steaming vegetables retains the vibrancy, texture, nutrition (steaming does the least damage to vegetables compared to boiling) and flavor of your food! Plus, steaming your vegetables makes it easier for our bodies to absorb all of their beneficial vitamins and minerals.
As a side-tip, steaming also helps to moderate your intake of healthy fats. I'm not the only one who loves cooking with olive oil, but sometimes I have a heavy hand. I don't usually mind, but if I'm looking to keep things light (and potentially add another fat, such as tahini here) I want to monitor the extra (healthy) fat that olive oil provides.
As for steamers, I use one similar to this, from GreenPan.
I recommend eating this meal when you're feeling hungry, but want to keep it light and flavorful. The filling vegetables will satisfy, the tahini will provide healthy, filling fats and protein and the chickpeas will provide additional filling fiber.
Here's what's in this dish:
Chop and steam all vegetables and add to steamer (water should be boiling at this point). Monitor veggies to make sure they don't over steam! (I use the broccoli as a gauge - poke with a fork around 6 minutes in to make sure it's still a little firm and brightly colored.) Once veggies are to your liking, carefully drain and place in a large bowl. Measure out and add in 1/2 cup chickpeas, 2 tablespoons tahini, salt, pepper and juice of lemon and mix. Top with nutritional yeast, balsamic or amino acids if you'd like.
It may just seem like a bowl full of veggies, but trust me, it's tasty, and you're body will thank you.
Want to read more on the healthiest ways to cook vegetables? Check out this article on CNN.