Ingredients:
1 Liter Of Bottled Spring Water
1/2 Teaspoon Of Fine Ground Kosher Salt
1 Tablespoon Of Extra Virgin Olive Oil
Information:
Serving Size 10
10 Calories Per Serving
1 Grams Of Fat
Preparation Instructions:
Many of our web guests and visitors have sent us email questions regarding how we boil our water for preparing vegetables. This recipe is generally how I boil all of my veggies. To start I pour my bottled spring water into a boiling pot, then add in a half teaspoon of fine ground kosher salt, and one tablespoon of extra virgin olive oil. As the water begins to boil, I give it a few stirs just to make sure the salt and olive oil are evenly distributed. That concludes this simple and easy recipe. With regard to the bottled spring water, obviously when you use that for boiling vegetables instead of tap water, you won't have any chlorine in your veggies. With regard to the salt and extra virgin olive oil, I find that it adds a light delicious flavor to my vegetables. Once the vegetable fibers loosen up from the hot water, the oil and salt will work it's way into them. You can also use vegetable oil, peanut oil, or sesame oil, all of which have a light unique flavor.
