Mexican Steamed Vegetables

Preparation : Place vegetables in a bowl. Drizzle lightly with grapeseed oil. Add a sprinkle of cumin seeds. Toss to incorporate. Season with sea salt and freshly ground pepper. Place vegetables in a steamer and steam until tender. Nutrition Per Serving: The nutritional content for this dish depends on the vegetables you choose as well as the amount of oil. Portion size is also a consideration. Sources with nutritional values for given foods are available in bookstores, the library or on-line. One tablespoon of grapeseed oil contains approximately 120 calories, 14g of total fat, 1.3g of saturated fat and no cholesterol. *Note: To roast cumin seeds, heat a small skillet over medium heat. Add enough seeds to cover the bottom of the pan. Roast seeds 1-2 minutes until an aroma is released. Stir the seeds continuously with a wooden spoon to prevent them from burning. Allow seeds to cool before using them.