Blanching Vegetables

I love to blanch vegetables because they look amazing and you can really taste the vegetable. Blanching cooks the fresh vegetables with out destroying the nutrient dense foods.

Overcooked vegetables result in damaging the fragile nutrients. It is so easy to over cook and kill the fragile enzymes, vitamins and antioxidants found in fresh vegetables.

Blanching is a cooking technique that cooks rapidly and then stops the cooking process immediately.

For 6 People:

INGREDIENTS:

1 head of broccoli, florets
1 each yellow squash, cubed
1 each red bell pepper, Julianne
2 each carrots, peeled, cubed

DIRECTIONS:

Washing: Always wash your produce. A safe and inexpensive way to wash your produce is to have a spray bottle of a vinegar, water and baking soda solution at your kitchen sink. See Pure Zing’s fast and easy recipe for it.

Bring water to a boil in a pot with a teaspoon of salt. Place carrots in first for they will take 3 minutes longer than the other vegetables.

Place the remainder of vegetables in the boiling water until the vegetables turn a bright green color (aprox. 60 seconds), remove and place in an ice bath and stir. After cool drain.

Season with your favorite seasoning.