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Steamed vegetables

Steamed broccoli, cauliflower (a), Brussels sprouts (a), carrots, parsnips, or others
Prep Time 10 mins
Cook Time 10 mins
Course Vegetables
Cuisine A type, O type
Servings 1


  • Steamer basket


  • 300 grams broccoli, cauliflower, carrots, or parsnips


  • Put water in the bottom of a pot big enough to hold a steam basket. Let the water level be lower than the basket, so that you cook the vegetables by steam.
  • Cut broccoli, cauliflower, Brussels sprouts, carrots, or parsnips into thumb-sized pieces.
  • When the water starts to boil, put the vegetables in the steamer basket.
  • Cook the vegetables at least ten minutes, so that they are soft but not mushy.
  • Drizzle the oil with olive oil, lax seed oil, or hemp seed oil.
  • Sprinkle the vegetables with rosemary, cumin, fennel, basil, oregano, or other spice to taste.


Type O tends to prefer broccoli, while type A tends to prefer cauliflower. Carrots are neutral for both.