Cruciferous Vegetables Archives - Journey With Healthy Me

Today’s featured food belongs in the cruciferous vegetables group, along with cabbages, broccoli, kale, collard greens and Brussels sprouts. As a group crucifers help to prevent a variety of cancers and they are especially good for lung health, due to their sulfur rich nature. Individually they have their own unique properties.

Cauliflower is extremely high in vitamins C, K and B-complex, and the minerals boron, calcium, tryptophan and molybdenum. It’s also a source of high quality protein that is easily assimilated by the body.

The cancer fighting compounds insole-3-carbinol and sulforaphane in this vegetable help to prevent breast, cervical, ovarian, prostrate, stomach and colon cancers.

Cauliflower has proven effective in treating HPV and cervical dysplasia. Its anti-inflammatory properties help those suffering from chronic inflammation, fibromyalgia, arthritis, Alzheimer’s, hepatitis, cystic fibrosis, IBS and cardiomyopathy. It helps the thyroid and the rest of the endocrine system to stave off the viruses that are the cause of issues such as thyroiditis.

And in aiding the digestive system, cauliflower protects the lining of the stomach, preventing bacterial overgrowth of H. pylori. It detoxifies the liver and spleen and aids in cleansing toxins from the blood, lymphatic system, tissues and organs.

Cauliflower can be enjoyed raw, added to salads, steamed, baked, roasted or included in stir fries. Raw it can be substituted for white rice by pulsing it in a food processor until the cauliflower is the size of grains of rice.

And that is what I have planned for my lovely head of cauliflower. Tonight I will make cauliflower rice for the first time, and use it in a “fried rice” recipe featuring healing veggies and herbs. Watch for the recipe and photos of the results on Tuesday!

Today’s featured food, broccoli, is a member of the cruciferous vegetables group, along with cabbage, collard greens, kale, mustard greens, arugula, Brussels sprouts and cauliflower. Cruciferous veggies have amazing cleansing and healing abilities, especially when combined with other foods.

In Life Changing Foods, by Anthony William, I learned that cruciferous vegetables such as broccoli help to prevent a variety of cancers, including those that attack the brain, breasts, reproductive organs, lungs and intestinal tract. These veggies are especially beneficial for the lungs, due to their sulfur rich composition, stimulating the growth of lung tissue. Crucifers are a great source of vitamins B, A, C, E and K.

In particular, broccoli is like an all purpose multivitamin for the entire body. In addition it contains trace minerals and other nutrients that support the immune system and enhances all the systems of the body.

Eat more broccoli, and crucifers, to help heal liver disorders, nodules on bones and glands, adrenal fatigue, hypertension, depression and the herpes viruses. This green veggie also aids diabetes, migraines, anxiety, ADHD, Epstein Barr, shingles, aches and pains, joint pain and inflammation, leg cramps, menopause symptoms and heart palpitations.

When combined with asparagus, broccoli increases the cancer fighting compounds found in asparagus. It also strengthens the kidney cleansing phytochemicals in asparagus.

Broccoli can be eaten raw, added to salads, lightly steamed, stir fried or combined with other foods in casseroles. One of my favorite ways to enjoy this veggie is in a healthy macaroni and broccoli baked dish created by Anthony. You can find that recipe HERE.

I used to buy frozen vegetables most of the time, for convenience. Since going plant based, I rarely purchase bags of frozen veggies, preferring instead to buy fresh produce and spend the extra couple of minutes chopping or slicing in preparation for cooking. It’s a meditative experience, a hands on way of contributing to my health and wellbeing. Cutting my broccoli into florets tonight, for dinner, only took a minute. Long enough, though, to feel gratitude for all the health benefits it brings to me.

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