Steamed broccoli, cauliflower (a), Brussels sprouts (a), carrots, parsnips, or others
A type, O type
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.