Tuesday's Meal Making made for Educational Conversation about the Physics involved in Steaming vs Sauteing Kale and the Energy Efficiency of Either Method. Covered in the video is a explanation of the Science of Steaming and minimizing Water use while effectively Steaming the Kale to preserve protein, capture the energy of electrolytes, and conserve the cook's energy. The Meal: Millet with Almond, Baked Delicata Squash, Currant and Sauted with Almond Oil from a Potluck this past Sunday was remixed with Steamed Kale and Beet Greens sauted in Olive Oil dashed with Herbamare, White Balsamic Vinegar and served with Rye Chips and Garlic Hummus. After eating a bit, Tamari and Lemon added for extra delicious flavor. Beet Nutrition Information from: healthforu.info
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