My blog from a couple weeks ago, about the importance of eating cruciferous vegetables in the role of cancer prevention got me thinking that it was time we had more recipes about these wonderful, strong-smelling vegetables. One of my favorites is Brussels sprouts.
Brussels sprouts are great sources of vitamin C and vitamin K, as well as sulforaphane and indole 3 carbinol. Sulforaphane, a phytonutrient formed in Brussels sprouts when the leaves are chopped or chewed, boosts our body’s natural detoxification enzymes and can help clear cancer-causing substances from our system. Continue reading “Dinner Tonight: Simple Brussels Sprouts Side”
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Nutritionists will tell you that your diet should be colorful! The brighter the color, the deeper the hue, the more nutrients a fruit or vegetable will have, and therefore it will be better for you. Cauliflower does not follow this rule. This pale member of the brassica family (think broccoli and Brussels sprouts) contains vitamins C, E, and K, carotenoids, fiber, and a variety of minerals. And although the creamy white version of this cruciferous vegetable is what you are probably most familiar with, it also comes in purple and green, adding even more nutritional oomph to this already nutrient-dense vegetable.
