July 7th, 2016 01:51:00 pm
Let’s take a quick poll. Who is still using the microwave oven? I have to say, I was a bit astounded when I started getting answers to this… in the yes category. I haven’t turned mine on (for microwaving) for the past 6 years. I use it as a fan/vent (since it’s over the cooktop), a night light and a timer, and it’s a great clock face too. Undoubtedly it looks more attractive than a big empty space above my stovetop. Mine has a convection feature, which is handy during the holiday and is activated without the microwave portion, so that still gets some play now and then.
So maybe you are saying, but it’s quick, it’s convenient, and how else would I prepare my food? I am hoping to offer some viable suggestions next… But first let’s chat about change. It’s scary. In order to face the fear of change, there needs to be excellent pay-off on the other side of change. Oh boy have I got pay-off for you!
How about benefitting from the enjoyment of the most tasty, flavor-filled, unaltered food you can experience? Food that is nourishing your body with the vitamins and enzymes it needs.
I could go on about what you are compromising when you touch the “Start” button on the microwave, but instead I’m going to move on to solutions. Hopefully you will do your own research and consider saying goodbye to your microwave and hello to vapor cooking stovetop. Vapor cooking stovetop is downright liberating. I really enjoy cooking with this method. It’s fast, simple, easy and creates delicious results that are healthy for you and your family. You get to use what you already have on hand (provided you own at least one piece of Titanium Cookware Collection's pans). So here is the scoop in a nutshell:
Go from raw to perfectly al dente in minutes, stovetop, using the lid.
Additional information and supporting comments in this article are referenced from Life Science Publishing and Nourishing Traditions. You can also look on Mercola.com for a lot of info on this topic.[i] [ii]
[i] Essential Oils Desk Reference: Life Science Publishing; 6th Edition; pages 486-491
[ii] Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats: Revised Second Edition; Sally Fallon with Mary G. Enig, Ph D.; pages 356, 422, 424, 523.
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