more nutrients: some cooked veggies

[OakLeaf]

If I'm going to be making a dish that starts with cooked chopped spinach, like spanakopita or tofu-spinach burgers, I'll always use frozen spinach. It's just way too much of a hassle to clean mass quantities of fresh spinach, cook it, cool it and drain it.

From my garden, I can tomatoes, applesauce, sometimes green beans (yes I use a pressure canner), and raspberry jam. Jalapenos and tomato sauce go in the freezer. The peppers don't even need blanching, I just pack them in jars and freeze them whole and raw.

I don't care much for most raw vegetables, or cold foods or drinks of any kind. There's a traditional Chinese medicine explanation for that, that makes a lot of sense with a lot of my other traits and preferences, but I don't know the name of it.

[shootingstar]

The peppers don't even need blanching, I just pack them in jars and freeze them whole and raw.

I don't care much for most raw vegetables, or cold foods or drinks of any kind. There's a traditional Chinese medicine explanation for that, that makes a lot of sense with a lot of my other traits and preferences, but I don't know the name of it.

I had no idea one could freeze peppers raw & whole like that.
Didn't really start eating raw cut veggies or salads until I was around 10 yrs. old onward. Unlike some Thai or Japanese traditional dishes, raw veggie traditional Chinese food dishes were pretty rare. So it was really what my mother was accustomed to cooking. Closest fit probably would be..lettuce cups or raw veggie food sculptures for banquets.

So it's a good thing that fusion cuisine has evolved for certain cultures...provided the raw veggie (and fruit) isn't contaminated by pesticides, untreated water.

There are some veggies I wouldn't consider eating at all raw. Better cooked briefly ie. any of the bok choys, Shanghai choy, gai lan, some mustard greens. If I see on TV, a cook using raw bok choy in some raw dish, I cringe. I can't imagine..

Of course bitter melon, might knock your socks off or softer if raw? I have not intention of testing this. Already it is bitter cooked, as it should taste, but very healthy as a cooked veggie dish occasionally.

[smilingcat]

There is a discussion regarding "nutritionally dense food". See Jane Goodall's "Harvest for Hope A guide to Mindful Eating.

It's a very good introduction to concept of nutritionally dense food. One of many reasons why we refuse to grow GMO plants. We only grow heirloom variety.

When we create GMO plants, we are being just like the virus. We take over the plants natural mechanism for its living. Cell metabolism, synthesis of material to repair itself and reproduce. We partially take over the process and produce something un-natural. Like pesticide against the ear worm for the corn. Its in the corn kernel so you will be eating it too. Is it safe for you? It kills the worm.

Back on track. Discussion revolves around that pretty tomato you find in the grocery store. Its nutritional content is about 50% maybe less like 30% of an heirloom variety. It's costing you 1/2 as much per pound when compared to heirloom variety. Is the pretty tomato cheaper? You have to eat twice as much to get the same nutrition and it tastes bland

cooking, grinding... can improve the nutritional value of food. Sometimes additives can improve the nutritional value too. Can't remember exactly what but corn meal with calcium increased the nutritional value of the corn meal...

just my 2 cents for the day.

[badger]

I don't care much for most raw vegetables, or cold foods or drinks of any kind. There's a traditional Chinese medicine explanation for that, that makes a lot of sense with a lot of my other traits and preferences, but I don't know the name of it.

that's quite interesting because I've been known as a bit of a freak at work because I don't like cold drinks or foods. I even heat up my cereal!

[shootingstar]

that's quite interesting because I've been known as a bit of a freak at work because I don't like cold drinks or foods. I even heat up my cereal!

Not sure what the Chinese medicine term is.... but maybe it's just merely liking something warm in one's stomach. When I was a teen, if given time and my own choice, I preferred to heat up some milk to have warm milk with Kellogg's cornflakes or Cheerios.

Methinks that eating raw veggies or other cooked stuff is learned/culturally influenced. I don't think my parents know how to throw together a raw salad except serve veggie crudites. They've been here in Canada for over 1/2 century.

To this day, it's my partner who prefers to whip up a huge mega-salad (which will last for 2-3 days) that he artfully throws together off the top of his head, with the right blend of fresh chopped herbs.

I still haven't quite gotten to his stage. I will and can make a salad, but unlike him, I have to think more about it ..to ensure tasty combination of raw veggies, etc. Whereas I can easily and nearly sleepwalking, flash stir-fry or steam a combination of veggies.

As fruit, nope. Raw often is easiest for me. Same for him. However again, somehow he has developed this knack for stewing certain fruits in ie. wine and it tastes right.

[deeaimond]

Bittergourd/bitter melon isn't so bad when raw. Less bitter, i think masked by the 'green' taste... I like green tomatoes (i think they're raw) unripe mango (certain varieties are great) and all kinds of fruit and vegetables. Some I can't eat raw coz they don't really taste good to me. Button mushrooms smell funny raw, and usually the brocolli/brassica family.. includes gai-lan and the like. And yeah SStar, bok choy and mustard greens taste better when briefly cooked.

It's all about taste and common sense I guess. trust yr tastebuds. if its acrid and bitter maybe its not meant to be eaten raw... oh and balance of course, some raw some cooked and we should do fine healthwise

[HandleBars]

That surprises me that microwaving veggies without water is the way to keep the most nutrient and antioxidants... I always thought that steaming and grilling were better... I guess it's just the idea of microwaves, I use them enough for soups and prepared foods that I try to avoid using it for my fresh stuff Hmmmm

[OakLeaf]

Whenever I microwave veggies without covering them with water, they come out all wilted, tough and nasty. Steaming for me (and reserve the water for broth), or just throw 'em in soup or stew. We're big on one-pot meals.