Steamy Steam Oven

On these steamy days, I really appreciate my steam oven. I can slide three trays of vegetables or grains in and close the door so the steam stays in. It is simple to just fill the water jug and pop it in. I can even put rice, sweet potatoes, quinoa or beans in and leave the house because it is so secure and not a fire hazard. (OK, the company probably doesn't recommend that!) We usually use it for vegetables which cook so fast that without using lots of pots and pans, I can have a varied and interesting dinner without the mess. Last night we steamed spinach, string beans and leeks but turned them into three completely different dishes, leeks vinaigrette, spinach with balsamic vinegar, salt and pepper, string beans with olive oil, smoked sea salt and cumin...simple and tasty.

Steaming maintains most nutrients but does sacrifice some enzymes if the food cooks through. For many vegetables, steaming makes the nutrients more digestible and easily absorbed thereby increasing their nutritional value. So, if you can't install a steam oven, go for one big pot with a lid and use the best quality water you can find.