Steaming: my favourite way to cook vegetables

So I'm probably going overboard on the amount of posts I'm doing but I am new, and we are all enthusastic at first, right? 

I wanted a lightish dinner as I had a bigger lunch and I will go on a run in an hour or so. I found chantenay carrots (short fat ones, my fave), broccoli, and a humungus sweet potato. I've chopped them into enough for three portions and will be easy to steam tomorrow with my dinner. As I write this the pan is boiling away with the carrots in the steam basket. In three minutes I will throw in the broccoli as its less dense and I like it al dente. 

Image from 101cookbooks.com

Steaming not only requires no oils or fats but it maintains the bright colour of the vegetables. The gentle heat process via steam helps lock in more nutrients too. 

I'll top with coriander and garlic and chili salt and munch away. 

Shanie says: 'Do like bugs bunny and popeye and eat more vegetables. Those guys are full of energy.'
Mum says: 'Carrots help you see in the dark.'