*MINDFUL MOMMA MONDAY* A Love Affair With My Pressure Cooker...Fast Food Redefined A big packaged arrived at my door from my health supportive chef sister, Virginia a few weeks ago...An Instant Pot Electric Pressure Cooker. Oye, ok, what do I do with this, I thought? You may have the same early memories of the steel contraption of a pressure cooker my parents had that for sure would blow up the kitchen as soon as it started to whistle and steam. Needless to say, I was a wee-bit concerned... Its really cool, V says. You can cook broth in 15 minutes! Wha?? Oh, yes. She was right. And the love affair began.... Broth (now, I cooked mine for 2 hours, which is still much quicker and tastier, than the usualy 8-10 hours), brown rice in 20 minutes and chicken adobo (for all my Filipino friends) in 25 minutes...Now, why wouldnt this be any busy moms dream?! AND...its a healthier way to cook and retain nutrients. Studies have shown that pressure cooking can preserve ascorbic acid and beta carotene in spinach and amaranth and preserve 90% of broccolis vitamin C compared to steaming (78%) and boiling (66%) as shown in a March 2007 study published in the The Journal of Food Science (Food Renegade). In addition, pressure cooking... 1. Uses less water so can preserve nutrients 2. Reduces phytic acid and lectins which make grains and legumes more digestible 3. Increase digestibility of protein Do you have any experience with pressure cooking? Please share with us below!
Posted on: Mon, 26 Jan 2015 15:21:02 +0000
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