Butter is a healthy and nourishing food. It is a great source of fat-soluble vitamins A, D, E, and K (referred to as Activator X by Weston Price). In the article The Skinny on Fats, Mary Enig and Sally Fallon describe that butter is a great source of "true vitamin A or retinol, vitamin D, vitamin K and vitamin E as well as all their naturally occurring cofactors needed to obtain maximum effect...Vitamins A and D are essential for growth, for healthy bones, for proper development of the brain and nervous systems and for normal sexual development."
From savory dishes to baked goods, butter makes everything taste better! Vegetables are especially delicious with butter. Eating vegetables with plenty of fat ensures maximum assimilation of minerals and nutrients from the vegetables, so there is no reason to skip the butter.
Simple Buttered Veggies
2 cups veggies (broccoli, cauliflower, peas, carrots, spinach, or green beans)*
2-4 Tb butter, preferably from grassfed cows (veggies like broccoli can soak up lots of butter; veggies like peas don't soak up much butter so you'll need less with those)
Place veggies in a small pot and add about 1/2-inch of filtered water.
Cook over medium heat until the water comes to a simmer.
Cover the pot and reduce the heat to low.
Continue to cook until the veggies are tender. For peas and spinach, this will take only a minute or two. For tougher veggies like broccoli, this will take 5-10 minutes.
Turn off heat and drain the veggies well (make sure you discard the cooking water).
In the still-warm pot, add the butter and season the veggies liberally with salt.
Serve and enjoy!
*Time-saving tip: To cut down on prep time, I like to use frozen vegetables. Many vegetables do not freeze well, but I find that the flavor and texture of frozen broccoli, cauliflower, peas, spinach, and green beans are great.
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