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Tuesday, February 5, 2008


Have you ever noticed that after you boil vegetables in water or even after steaming them, the water turns a shade of the vegetables?

Well, that water does not only contain the color of the vegetable, but it also holds a decent amount of nutrients that have leached out into the water. Some of the water soluble vitamins are the very important B complex vitamins and vitamin C. These are also vitamins that your body needs to replace daily.

So, when you are dumping that colored water down the drain, you are dumping some good stuff.

When you cook your vegetables, use as little water as possible to help them retain as many nutrients as possible. (Vegetables cooked in large amounts of water lose more vitamins and minerals than vegetables cooked in small amounts of water.) After your vegetables are done cooking, remove them from the pot - but don't dump that good water!

Here's an idea of what to do with the water:
Pour the remaining water into a container and put it in the freezer. After it is frozen solid, remove it from the freezer just long enough so that it pops out. Then place your vitamin cube in a gallon freezer bag, and add more vitamin cubes as you make them.

When you make soup or have a recipe that you need water for, and one that retains the water, take out enough vitamin cubes to equal the amount of water you need. Not only are you saving some of those nutrients, you are also adding in some great extra taste.
One of my favorite sayings is, "I paid for it, I'm using it!"
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