Kamis, 01 Juli 2010

Eating more cruciferous

Food can sometimes be our best medicine. Nature has blessed us with healing food of all kinds, but the handful of the powerful variety of cruciferous vegetables are especially powerful in protecting against all types of diseases such as cancer, heart disease and strokes known.

They are called "cruciferous" for when the opportunity to come into full bloom, these vegetables have flowers with four petals that resemble a cross - or in Latin Crux. These vegetables are arugula, broccoli, Brussels sprouts, Chinese cabbage, cabbage, cauliflower, collard greens, kale, mustard green, radish, turnip and watercress.

Each of these power-packed vegetables contain vitamins-a-lot, mega mineral and other substances that research has proven to be the prime movers in the fight against disease. Macronutrient says Linus Pauling Institute, "a feature that cruciferous vegetables apart from others is their [high in glucosinolates which] prevent cancer by improving the elimination of carcinogens before they can damage DNA in May.

Kale is mainly one of the most famous cancer-fighters on the planet. Kale is a deep green leafy vegetables is the richest of all leafy greens in carotenoids. It 'very high in calcium, in a more absorbable by the body of milk. Since this form of calcium is absorbed so easily, it is a miracle for protection against osteoporosis and other bone diseases. While cooking destroys the vitamins and phytochemicals, minerals, high-heat the food leaves intact the minerals.

Unfortunately, people with sensitive systems have difficulty digesting cruciferous. Very often, the vegetables can be bloating, indigestion and gas. If you have these symptoms, but want to try the most cruciferous vegetables to your diet, you, little by little in small quantities, so that your body learns slowly, as they tolerate. Start by adding 1/4-1/2 cup twice a week and increase from there.

Prevent disease before it happens is one of the ways we can take responsibility for our health. In this modern day and age, nobody is immune, but eating a variety of fresh organic vegetables, particularly cruciferous and deep green variety, we are reducing the overall burden of toxicity in our bodies and positive measures for longevity and happiness. Now that the "core" of what's Got

Article References:
Linus Pauling Institute
Bauman College Culinary Course Material
Prescription for Dietary Wellness, Phyllis A. Balch

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Recipe: Kale and carrots steamed with lemon tahini sauce
Yield: 4 servings page

1 clove garlic, minced
Lemon juice
03:01 Cup tahini (sesame butter)
Splash of tamari
1 tablespoon honey
1 bunch of chopped cabbage
1 carrot, sliced
2 green onions, sliced
black sesame seeds (optional garnish)

Whisk garlic, lemon juice, tahini, tamari and honey in a bowl until creamy. Add water to make steps for a smooth, pourable sauce. Adjust the flavor by adding some 'lemon juice, tamari or honey if necessary. We seek to develop at least 15 minutes for flavors.

Steam the cabbage and carrots together for 5-8 minutes until soft and light color. Remove the vegetables in a bowl or plate and run with the seasoning. Top garnish with green onions and black sesame seeds optional. Serve hot.

Recipe: Brussels Sprouts with Vinegar Glazed Red Onions
Bauman College Holistic Nutrition and Culinary Arts
Yield: 4 servings page

1 pound Brussels sprouts
olive oil for sauteeing
1 red onion, sliced
Salt and pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons toasted pine nuts

Cut the outer leaves and cut stems of the sprouts in half and lenghthwise 'field. Steam the sprouts until bright green and tender to the bottom, 12-15 minutes.

Half fry in a pan, heat 1-2 tablespoons olive oil over medium heat. Add the red onion and a pinch of salt and pepper. Saute fresh gold. Add balsamic vinegar and cook, stirring often, until the vinegar has reduced and onions are glazed. Remove from pan.

Add a little 'more oil in the pan and discard steamed Brussels sprouts. Add a pinch of salt and pepper and cook until the edges, about 3 minutes until golden brown.

Skip the onions in Brussels sprouts and remove to a plate or decorative bowl. Sprinkle the toasted pine nuts over the top. Warm or at room temperature.

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