3 Easy Recipes for Cancer-Fighting Veggies

If you’re into cancer prevention or recovery, cruciferous vegetables are the foods for you. What are they? They’re broccoli, cauliflower, brussels sprouts and other plants that look like little crosses when they’re growing — hence the name “cruciferous.” It also includes bok choy, kale, cabbage and other greens kids think they hate. But there’s no reason these excellent foods can’t be delicious for the whole family. Here are three easy ways to make them: Roasted Cauliflower Perhaps the easiest and most delicious way to enjoy this super-healthy food, roasting takes just a few minutes of prep time and delivers superb results. Chop cauliflower and toss with olive oil, salt, pepper and a dusting of nutmeg. Turn the mixture into a roasting pan and bake at 400 degrees until the vegetables are fork tender but still offer a bit of resistance (about 15 minutes). For a more colorful medley, add carrots and brussels sprouts. And for a delightful burst of sweetness, toss in a handful of frozen peas just before serving. The other steaming hot vegetables in the dish will cook the peas for you. MORE: Three delicious spices to use for a cancer-fighting diet  Sautéed Brussels Sprouts In a saucepan, bring one cup of salted water to a boil, add sliced Brussels sprouts, and cook with the lid on just until tender, about five minutes depending on the size of your sprouts. Remove water. Add a tablespoon of olive oil or butter, a small handful of bacon bits, and a tablespoon of brown sugar. Cook until the sprouts are nicely caramelized and enjoy. Another tip? Save that water you used to cook your sprouts! Add it to soups or sauces for a free, easy pop of flavor and nutrition. Raw Goodness For this dish, you’ll need six cups of chopped broccoli, cauliflow
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