Saving Vegetable Water

Tonight I cooked green beans by blanching them for a minute in boiling water, straining them, putting them into a serving bowl and mixing them in the bowl with melted coconut oil and salt.

In my old days, I would just toss the water that I use to blanch the beans. Now, I save that nutrient rich water in the fridge or freezer for three reasons.

1. The water has nutrients that I boiled off the beans for the sake of a tender bean. I want to eat those nutrients in another dish if I can.
2. I just made a quart of vegetable broth with zero extra effort. It's not fancy but it works.
   
3. I am saving water because I am not throwing the boiling water down the sink drain. I am going to reuse it in another dish.
   

Enjoy the beautiful beans out there this summer!

Coconut Oil

Coconut oil was put in the same group as trans fat two decade ago. Coconut oil isn't trans fat, it is saturated fat. Saturated fat is used by the body to help absorb other nutrients in the meal like nutrients from vegetables. Read more about how healthy coconut oil is here. Since the government and food industry keep changing their minds about what is good for me and bad for me, I think the simplest thing to do is just eat real food, no labels, no games. Coconut oil is the least of my worries.