because it also saves 50% of the cooking time and 70% of the energy needed for cooking or steaming. Also, since the time the food is exposed to the heat if cut in half it has been shown to help retain about 1,7 times of some vitamins compared to normal cooking or steaming. A pressure cooker needs to be a good quality stainless steel model that is able to reach 2 bars of pressure to achieve all this. I am not paid or compensated for recommending this brand - but my family and customers do best with the WMF models with a steaming tray. Such a pressure cooker you buy once, and you have it for your whole life. It also removes the anti-nutrients from night shade veggies – tomatoes, eggplants, bell peppers - that some people have gut and immune reactions to. And it makes cabbage and kale tender and easily digestible in minutes while retaining their vitamin C content and other nutrients better than normal steaming or cooking or stir- frying. For people who are getting digestive discomfort by eating those raw or fermented. All veggie and bean curry dishes can be started in it like in any other pan and then apply the lid to let it simmer for 6 minutes under pressure. All types of hummuses will become extra creamy with pressure cooked legumes. What is added to dishes with legumes? Sometimes I found that my clients reacted not to the legumes but to what they put into the dish. Usually, it is the soy sauce or the heated or roasted tahini in hummus that is full of denatured omega 6 oils. I personally skip the tahini when making hummus and use raw stone ground almond butter and only a little bit of
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