I’ve been showing you how to use your pressure cooker to cook chickpeas, quinoa, and some delicious recipes from my new cookbook… but I haven’t covered the nutritional angle yet!
How does the nutrient value of foods hold up when cooked in a pressure cooker, as opposed to boiled on the stovetop? Here’s some info and my thoughts…
Dr Greger just posted a great video on the same topic:
Check out the Vegan Electric Pressure Cooker Cookbook:
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Hi, I’m Heather. A certified holistic nutritionist, vegan, runner, environmentalist, figure skater, and mango aficionado dedicated to helping you get all the nutrients and energy you need from plant foods.
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