Changing up some ingredients
I just this morning read an article in one of my health mags about recent studies that show *some* CANNED fruits and veg deliver more nutritional punch in the form of antioxidants and vitamins than in their raw states...we've long known that cooking carrots until tender-crisp optimizes their value, and cooked tomatoes' lycopene levels surge over fresh. There are others that I will be adding to my blasts this week: canned pumpkin, peaches and stewed tomatoes, here I come. Looking at shaving prep time, too--always a good thing!
What other ingredients can you suggest we try in cooked or canned form?