Sunday, May 3, 2015

Education Lesson: Pressure Cooking

For those of you who work or have a very busy schedule, I cannot stress enough that owning an electric pressure cooker is essential. I had heard Chef AJ speak about it a number of times, and I knew I would love having one. It was only when my husband suggested that we might make our dog food in one with greater ease and less time, we decided to make the purchase. Now, I use it DAILY. We make beans, rice, soups, oatmeal, chili, and so many more items in our pressure cooker. We just LOVE it. I own a Secure 6-in-1, which I love. However, the most popular brand is the InstantPot. I believe if you include Chef AJ's name in your order, you get a discount!

So, what makes a pressure cooker so great? I know. It seems like just another "device" to take up counter space. :-(
Truly, it has several benefits and, in my opinion, is completely worth it!
1) It cooks food significantly faster
2) Clean up is relatively simple
3) Nutrients are captured in the pot, and you don't lose them.
4) It's versatile. My pressure cooker can even brown onions before I start the pressure cycle! It also steams veggies. Broccoli comes out tender, but it still has a beautiful, bright green color!
5) It's not too expensive. I paid around $100 for mine. Later on, I purchased a few accessories for it (steamer basket, stand, and non-stick pot).

In the photos (below), I made a quick pot of Golden Austrian Cauliflower Cream Soup. I just roughly chopped all the veggies, added carrot juice I bought at the store, water, and seasonings. Then, I set my pressure cooker to six (6) minutes. Now, I'm not going to lie. It takes a few minutes to get up to pressure. But, after it gets to pressure and goes for 6 minutes, I will release the steam and blend the soup with cashews and add a bunch of spinach. VOILA! A high-nutrient bowl of soup with the feel of a "cream" soup!


Golden Austrian Cauliflower Cream Soup:
1 head cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup organic celery, coarsely chopped
2 leeks, coarsely chopped
2 cloves garlic, minced
2 tablespoons no-salt seasoning blend such as Mrs. Dash, adjusted to taste) -- I used Mrs. Dash Red Pepper Garlic
2 cups carrot juice -- I bought a fresh bottle at Sprouts for $2.99
4 cups water
1/2 teaspoon nutmeg
1/2 cup raw cashews or 1/4 cup raw cashew butter
5 cups chopped baby spinach

Place all the ingredients except the cashews and spinach in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Blend 2/3 of the soup in a high-speed blender, and blend until smooth. Then, return the blended soup into the pot with the rest of the veggies/broth. Stir well. Add spinach into the hot soup to wilt. Serve!

From Dr. Fuhrman's End of Diabetes 

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