Some cooking techniques change your life. Or maybe just mine because I do infact cook pounds of vegetables every week to eat.
Raw vegetables tend to be too rough on my digestive system. Unless I’m trying to reduce heat in my body* after a stint of stress or poor habits (ie: wine, fried food, tomatoes), or its nutritional value is best when raw, I eat my vegetables cooked.
*the energetics of food is a thrilling topic, read up.
- 2 heads of broccoli
- 1/2 of a lemon
- 1 tablespoon olive oil
- 1 teaspoon pink himalayan salt
Preheat oven to 375°F. Wash and chop vegetables according to desired size. Tear 2 sheets of aluminum foil and place one over a baking tray. Add vegetables, coat with olive oil, salt, and lemons (squeeze juice on top of broccoli).
Cover vegetables with second piece of aluminum foil. Crimp the edges to seal so steam doesn’t escape in the first part of the cooking process. Place in oven for 15 minutes. Remove top foil sheet, place back in the oven to roast for another 15 minutes.