When you boil broccoli, it’s not a pretty picture and not just because it looks like this. Cooking your
greens in water causes many of the cancer fighting nutrients to leech out as you’ve probably noticed
when you’ve strained your broccoli. Steamed broccoli on the other hand has higher concentrations of
many carotenoids than it does when it’s raw according to a recent study in the journal of agricultural
and food chemistry. Plus, it retains nearly 70% of its vitamin C and virtually all of is --, a cell saving
flavonoid. Steaming your veggies is easy. All you have to do is drop a steaming basket in pot with about
an inch of water. Heat it until the water steams and add your veggies and cover for about 10 minutes or
until bright green and tender. Check back tomorrow for another 60 second solution. What you end up
with looks a lot better.