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The Health Benefits of Cruciferous Vegetables!

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healthy lifestyle tips

The Health Benefits of Cruciferous Vegetables

~ by Angela Elliot

If you’ve been curious about the benefits of cruciferous vegetables, this is the post for you. 🙂

Edible plants in the family Brassicaceae (also called Cruciferae) are termed Cruciferous vegetables.

Researchers at the University of California, Berkeley, have recently discovered that 3,3′-Diindolylmethane in Brassica vegetables is a potent modulator of the innate immune response system with potent antiviral, antibacterial and anti-cancer activity.

And there’s more good news…..

Cruciferous vegetables contain antioxidants (particularly beta carotene and the compound sulforaphane). They are high in fiber, vitamins and minerals.

Cruciferous vegetables also contain indole-3-carbidol (I3C). This element changes the way estrogen is metabolized and may prevent estrogen driven cancers.

Cruciferous vegetables also contain a kind of phytochemical known as isothiocyanates, which stimulate our bodies to break down potential carcinogens (cancer causing agents).

List of Cruciferous Vegetables

  • Arugula
  • Brussels sprouts
  • Chard
  • Daikon
  • Mustard greens
  • Turnips
  • Bok choy
  • Cabbage
  • Chinese cabbage
  • Kale
  • Radishes
  • Watercress
  • Broccoli
  • Cauliflower
  • Collard greens
  • Kohlrabi
  • Rutabagas

Slaw Recipe

Ingredients:

  • 1 head green cabbage, chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 cup Inland Sea Water
  • 3 tablespoons sesame seeds
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/2 teaspoon curry powder

Directions:

  1. In a large bowl, toss together all ingredients, making sure cabbage is evenly coated.
  2. Chill for at least an hour before serving.

Here’s a yummy pate recipe from Alive in Five that is sure to please!

Mexican Pate Recipe

Ingredients:

  • 2 cups soaked sunflower seeds (1/2 hour to an hour)
  • 2 tablespoons Mexican seasoning
  • 1 tablespoon raw miso
  • 1 teaspoon Himalayan salt
  • 1 teaspoon cayenne
  • 1 cup sun-dried tomatoes (soaked for at least an hour)

Directions:

  1. Pulse chop in food processor and serve.

Tip ~ Collard greens can be used with any pate. Just make your favorite pate recipe and roll inside collard leaves for an instant meal.

Enjoy!