Many ingredients from the vegetable sector are very healthy by nature. However, we can easily diminish their benefits by preparation. Deep frying is just one example.
Healthy food is not only the ingredient itself. I highly recommend looking also at how a dish is made.
Ideal are raw preparations and marinations, steaming, baking, grilling, short braising or sous vide cooking on low temperatures. Adding salt and fat as late as possible is a bonus too.
Please see here how one of my favorite dishes is made and what the benefits are. It is a good example how a minimum of loss of benefits and a maximum of flavor can be achieved. As well this dish is one of my favorites!
This was a broadcast about Talise Nutrition at Madinat Jumeirah on Physique TV. Enjoy!