After staring at a blank screen for 25 minutes with a severe case of columnists block, I am now elbow deep in a bag of chocolate chips. This is somewhat awkward given my chosen profession. I would like you to know that I do, largely, practice what I preach. However it’s hard to fight the fact that the problem-solving ability of cocoa is embedded deep within my female DNA.Fortunately, as I write, the Lovely Husband is conjuring up some healthy options in the kitchen. Before we give him too much credit, I’m suspicious this is a pre-emptive strike. As he well knows, I’m likely to overcompensate for the sugar rush by serving something delicious (?) like steamed tofu for dinner. Instead, he’s steaming broccoli. An altogether less intimidating option.Regardless of your overall take on this philosophy, when it comes to fruit and veg, size matters. The five-a-day rule is a bare minimum and refers to five complete portions. Just having five different vegetables in your salad doesn’t cut it. However, more than anything and, still referring to fruit and veg, it’s what you do with it that counts. For example, as it’s so rich in vitamins, minerals and fibre, although broccoli is the most nutrient dense vegetable around, the cooking process matters. Boiling broccoli causes a nutrient loss of approximately 77 percent.The fact that the nutritional value of food can be depleted so severely during cooking is one of the biggest drivers behind the raw food movement. However many people (especially those with digestive issues) may find lightly steamed vegetables easier to digest. If that’s the case for you, try drizzling sesame oil over steamed broccoli and sprinkling with chilli flakes. It makes a really tasty side.If you’re up it, then this broccoli slaw recipe is one of the tastiest ways to enjoy broccoli raw. The bacon element may even win over reluctant family members.As a super simple guideline, if you want to preserve the nutritional value of your vegetables use these rules as your guide:Ÿ Never boil vegetables. Instead steam, stir fry or if you have to, microwave.Ÿ Steam for up to 15 minutes. Either using a full steamer or a stainless steel/silicone steamer insert.Ÿ Stir-fry for up to five minutes.Ÿ Microwave for up to three minutes.Bacon and broccoli slaw (makes eight servings)IngredientsŸ 4 pieces Niman Ranch or Applegate Canadian cut bacon (optional)Ÿ 1 ½lbs broccoliŸ ¼ cup low-fat plain yoghurtŸ ¼ cup olive oil mayonnaiseŸ 3 tablespoons cider vinegarŸ 2 teaspoons agave syrupŸ ¼ cup raisinsŸ Low-salt, to tasteŸ Freshly ground pepper, to tasteŸ 1 large or 2 small cans water chestnuts, drained, rinsed and coarsely choppedŸ ½ cup finely diced red onionPreparation1. Grill the bacon until crispy, chop into small pieces, set to one side. (For a meat-free version, replace the bacon with ½ cup lightly toasted sunflower seeds.)2. Trim the stems of the broccoli and any particularly tough bits of outer skin. Cut off the florets and chop roughly. Shred or grate the stems coarsely.3. Whisk yoghurt, mayonnaise, vinegar, agave, salt and pepper in a large bowl.4. Add broccoli, water chestnuts, onion, bacon, raisins and toss to coat.5. Chill until serving time.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. She can be contacted at nourishbda@gmail.com