Steaming veggies to cook them helps maintain the water soluble vitamins that are otherwise leached into the water. It allows the veggies to stew in their own juices and retain all their natural goodness. The goal is to steam the veggies until they are not raw but still bright colored, crisp, and packed with nutrients. A steaming basket is inexpensive and easy to use. Put 2 inches of water in the bottom of a pot, put in the steaming basket and load the chopped veggies into the basket, and cover with a lid. It takes between 5 – 12 minutes to cook most veggies. Steaming adds no salt or fat. After cooking, the steaming water can be used to add veggie broth to create soups and sauces. Kids can add seasonings and sauces to the steamed veggies. Steamed veggies can be added to most any dish for a burst of nutrients and flavor, such as tacos, casseroles, Mac and Cheese, beans, rice, and potatoes.